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Classic Homemade Chicken Pot Pie

Golden flaky pastry filled with tender chicken, mixed vegetables, and creamy herb sauce - the ultimate comfort food for family dinners.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 cups cooked chicken diced
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 1.75 cups chicken broth
  • 2/3 cup heavy cream or half-and-half
  • 2 cups mixed vegetables carrots, peas, celery
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 2 tbsp fresh parsley chopped
Crust
  • 2 pie crusts pre-made or homemade
  • 1 egg beaten
  • 1 tbsp milk or cream

Equipment

  • Large saucepan
  • 9-inch deep dish pie pan
  • Rolling pin
  • Whisk
  • Baking sheet
  • Pastry brush

Method
 

  1. Preheat oven to 425°F (220°C) and position rack in lower third of oven.
  2. In a large saucepan over medium heat, melt butter. Add flour, salt, pepper, garlic powder, and onion powder, stirring constantly to create a smooth paste. Cook for 3-4 minutes until light golden.
  3. Gradually whisk in chicken broth to prevent lumps. Add heavy cream and continue stirring.
  4. Bring to a gentle simmer and cook for 5-7 minutes, stirring frequently, until sauce thickens enough to coat the back of a spoon.
  5. Stir in diced chicken, mixed vegetables, thyme, and parsley. Mix thoroughly and remove from heat. Let cool for 10-15 minutes.
  6. Roll out bottom pie crust and fit into a 9-inch deep dish pie pan. Trim excess, leaving half an inch overhang.
  7. Pour cooled filling into crust-lined pan, spreading evenly.
  8. Place top crust over filling. Trim excess, fold edges under, and crimp to seal. Cut 4-5 small slits in top.
  9. Mix beaten egg with milk. Brush generously over entire top crust.
  10. Place pie on baking sheet and bake for 30-35 minutes until crust is deep golden brown and filling bubbles through vents.
  11. Remove from oven and let rest for 10-15 minutes before slicing.
  12. Serve warm and enjoy!

Notes

Filling can be made ahead and refrigerated for up to 2 days. Use rotisserie chicken for quicker prep. Store leftovers covered in refrigerator for up to 3 days. Reheat in oven at 350°F for best results.