Chicken Pot Pie

Chicken

A cozy, farmhouse-style chicken pot pie with a flaky, buttery crust and a rich, savory filling made from simple, fresh ingredients. Perfect for family dinners, potlucks, or a comforting weekend meal. This recipe yields a generous 9-inch pie or two smaller pies.

Yield and Timing

  • Serves 6 to 8
  • Active prep: 30 minutes
  • Cook time: 45 to 50 minutes
  • Total time: about 1 hour 20 minutes (plus chilling if making crust from scratch)

Ingredients

For the Filling

  • 2 to 3 cups cooked chicken, shredded or diced (rotisserie, poached, or roasted)
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup celery, diced
  • 1 medium yellow onion, finely chopped
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 bay leaf (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh parsley

For the Crust

(Store-bought works; homemade below makes one 9-inch double crust)

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon fine salt
  • 1 tablespoon sugar (optional)
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 6 to 8 tablespoons ice water
  • 1 egg beaten with 1 tablespoon water (optional, for egg wash)

Instructions

Make the Crust (Skip if using store-bought)

  1. In a large bowl, whisk together flour, salt, and sugar.
  2. Add cold butter and cut it into the flour until mixture resembles coarse crumbs with pea-sized bits of butter.
  3. Sprinkle in ice water, 1 tablespoon at a time, mixing gently until dough just comes together.
  4. Divide dough into two discs, wrap in plastic, and chill at least 30 minutes.

Make the Filling

  1. Melt butter in a large skillet over medium heat.
  2. Add onion, carrots, and celery; cook 6–8 minutes until softened.
  3. Stir in flour and cook 1–2 minutes to remove raw flour taste.
  4. Gradually whisk in chicken broth and milk until smooth.
  5. Add thyme and bay leaf; simmer 4–6 minutes until thickened. Remove bay leaf.
  6. Stir in cooked chicken, peas, and parsley. Season with salt and pepper.
  7. Remove from heat and let cool slightly while you preheat the oven.

Assemble and Bake

  1. Preheat oven to 400°F (200°C).
  2. Roll out one dough disc and transfer to a 9-inch pie plate.
  3. Add the filling to the crust-lined dish.
  4. Roll out second disc and place over filling. Trim and crimp edges to seal.
  5. Cut vents for steam and brush with egg wash if desired.
  6. Place pie on a baking sheet and bake 40 to 50 minutes, until crust is golden and filling is bubbling.
  7. Let rest 10 to 15 minutes before slicing so the filling sets.

Tips and Variations

  • Thickening: If filling is thin, simmer longer or add 1 tsp cornstarch mixed with 1 tbsp cold water.
  • Shortcut: Store-bought crust + rotisserie chicken = quick prep.
  • Flavor boost: A splash of lemon juice or 1 tsp Dijon brightens the filling.
  • Biscuit topping: Replace top crust with biscuit dough for a rustic version.
  • Vegetarian: Use mushrooms and root vegetables with vegetable broth.

Make-Ahead and Storage

  • Make filling up to 2 days ahead and refrigerate.
  • Freeze assembled, unbaked pie for up to 2 months. Thaw overnight before baking.
  • Leftovers keep 3–4 days in the fridge.
  • Reheat in a 350°F oven to keep crust crisp.

Serving Suggestions

  • Pair with a green salad, roasted Brussels sprouts, or fresh sliced apples.
  • Add fresh herbs or a splash of pan jus before serving.

Quick Grocery List

  • Cooked chicken
  • Carrots, peas, celery, onion
  • Butter, flour
  • Chicken broth, milk
  • Pie crust ingredients or store-bought crust
  • Thyme, parsley, salt, pepper

This chicken pot pie blends comforting, homey flavors with a flaky crust for a heartwarming centerpiece that feeds a family and tastes even better the next day.

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