Nothing beats a cozy homemade Chicken Pot Pie 🥧 — creamy filling, tender chicken, and a flaky crust. Here’s a classic, foolproof recipe that always hits the spot.
🥧 Classic Chicken Pot Pie
Ingredients (Serves 4–6)
Filling
- 2 cups cooked chicken, diced or shredded
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced (optional but hearty)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 ¾ cups chicken broth
- 2/3 cup milk or half-and-half
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
Crust
- 1 package refrigerated pie crusts (top & bottom)
or homemade crust if you prefer
Instructions
1. Preheat Oven
- Preheat to 425°F (220°C).
2. Make the Filling
- Melt butter in a large skillet over medium heat.
- Add onion and garlic; cook until softened.
- Stir in flour and cook 1 minute to remove raw taste.
- Slowly whisk in chicken broth, then milk, stirring until thick.
- Add salt, pepper, thyme, parsley.
- Stir in chicken, carrots, peas, and potatoes. Simmer 5 minutes until slightly tender.
3. Assemble
- Place bottom crust in a 9-inch pie dish.
- Pour filling into crust.
- Cover with top crust, seal edges, and cut slits for steam.
4. Bake
- Bake 30–35 minutes, until crust is golden brown.
- If edges brown too fast, cover with foil.
- Let rest 10 minutes before slicing.
⭐ Tips & Variations
- Shortcut: Use rotisserie chicken
- Extra creamy: Swap milk for heavy cream
- Biscuit topping: Replace top crust with drop biscuits
- Freezer-friendly: Assemble, freeze unbaked, bake when ready
💡 Serving ideas
- Side salad
- Steamed green beans
- Cranberry sauce for a comfort-food twist
If you want, I can also give you:
- A slow cooker chicken pot pie
- A skillet version (no pie dish)
- Or a super quick 30-minute version
Just tell me 😄
