Go Back
CHICKEN POT PIE

Chicken Pot Pie

This homemade chicken pot pie has a creamy savory filling, tender chicken, and a flaky golden crust. It’s a cozy, family-friendly dinner that feels classic and comforting.
Print Recipe Pin Recipe
Prep Time 24 minutes
Cook Time 39 minutes
Total Time 5 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

For the filling:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 3/4 cup milk or half-and-half
  • 2 cups cooked chicken chopped
  • 1 cup frozen peas
  • 1 cup diced potatoes par-cooked until just tender
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 tablespoon chopped parsley
  • 1 teaspoon Dijon mustard

For the crust:

  • 2 refrigerated pie crusts or enough homemade crust for a top and bottom layer
  • 1 egg
  • 1 tablespoon water

Instructions
 

  • Preheat your oven to 400°F and place a baking sheet on the lower rack to catch any drips.
  • In a large skillet or sauté pan, melt the butter with the olive oil over medium heat. Add the onion, carrots, and celery, then cook until softened, about 6 to 8 minutes. Stir in the garlic and cook for 30 seconds more.
  • Sprinkle the flour over the vegetables and stir well so everything looks coated. Cook for about 1 minute to remove the raw flour taste, then slowly whisk in the chicken broth and milk. Continue stirring until the mixture thickens and becomes creamy.
  • Add the chicken, peas, potatoes, salt, pepper, thyme, sage, parsley, and Dijon mustard. Stir gently until everything is combined. Taste and adjust the seasoning if needed.
  • Fit one pie crust into a 9-inch pie dish. Spoon the filling into the crust, then place the second crust over the top. Trim any extra dough, seal the edges, and cut a few small slits in the top to let steam escape.
  • Whisk the egg with the water and brush it over the top crust. Bake for 35 to 45 minutes, or until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
  • Let the pot pie rest for at least 15 minutes before slicing. This helps the filling set and makes serving much easier.

Notes

Store leftovers covered in the fridge for up to 3 days, then reheat in the oven for the best crust texture.
You can swap the peas for corn, green beans, or diced mushrooms if you want a different veggie mix.
Let the filling cool for a few minutes before adding it to the crust so the bottom stays crisp.