Warm, comforting, and loaded with tender chicken and vegetables, this Classic Chicken Pot Pie is the ultimate comfort food. Creamy filling wrapped in a buttery, flaky crust makes it perfect for family dinners or cozy nights in. Serve with a side salad or garlic bread for a complete meal that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Servings: 6 servings
Ingredients
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 unbaked pie crust (top and bottom)
Instructions
- Preheat oven: Preheat oven to 425°F (220°C).
- Cook vegetables: In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and thyme until smooth. Gradually add chicken broth and milk, cooking until thickened. Stir in carrots, peas, and celery. Add cooked chicken and mix well.
- Assemble pie: Place bottom pie crust in a 9-inch pie dish. Pour the chicken mixture into the crust. Cover with top crust, seal edges, and cut slits to vent steam.
- Bake: Bake in preheated oven for 30-35 minutes until crust is golden brown and filling is bubbly. Cover edges with foil if crust browns too quickly.
- Serve: Let cool 5 minutes before slicing. Enjoy warm with a side salad or garlic bread.
Tips & Variations
- Add potatoes or corn for extra heartiness.
- Use a store-bought pie crust for convenience or homemade for extra flakiness.
- Make individual pot pies using muffin tins for a fun presentation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
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