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Best way to grow a classic Chicken Pot Pie

This classic chicken pot pie recipe features a creamy filling of chicken and vegetables under a flaky crust, perfect for a comforting meal. It's a hearty dish that offers warmth and flavor in every bite.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Large pot or Dutch oven
  • Whisk
  • 9-inch pie dish

Ingredients
  

For the Filling

  • 2 cups cooked chicken, shredded
  • 1/2 cup unsalted butter
  • 1 medium yellow onion, chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Crust

  • 2 count pie crusts (store-bought or homemade), rolled out

Instructions
 

Make the Filling

  • Melt butter in a large pot or Dutch oven over medium heat, then add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  • Stir in flour and cook for 2 minutes, ensuring no lumps remain.
  • Gradually whisk in chicken broth and milk until the mixture is smooth and thickened.
  • Add shredded chicken, frozen peas, salt, and pepper, stirring to combine; remove from heat.

Assemble and Bake

  • Preheat oven to 400°F (200°C) and place one pie crust in a 9-inch pie dish.
  • Pour the filling into the crust and top with the second pie crust, crimping the edges to seal.
  • Cut a few slits into the top crust to allow steam to escape and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Notes

For extra flavor, consider adding a pinch of dried thyme or poultry seasoning to the filling. If you like a crispier bottom crust, pre-bake it for 10 minutes before adding the filling.