Chicken Pot Pie 🥧🍗

Chicken Pot Pie 🥧🍗

This Chicken Pot Pie is the ultimate comfort meal—tender chicken and vegetables in a creamy, savory filling topped with a flaky golden crust. Perfect for cozy dinners and family favorites.

Serves

4–6 people

Ingredients

For the filling

• 2 cups cooked shredded or diced chicken

• 1 cup frozen peas and carrots

• ½ cup corn (optional)

• 1 small onion, diced

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 1 ¾ cups chicken broth

• ½ cup milk or heavy cream

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• ½ teaspoon salt

• ½ teaspoon black pepper

For the crust

• 1 refrigerated pie crust (top only or top & bottom)

• 1 egg (for egg wash, optional)

Instructions

1. Preheat the oven

Preheat oven to 400°F.

2. Cook the vegetables

In a large skillet, melt butter over medium heat. Add diced onion and cook for 2–3 minutes until softened.

3. Make the roux

Stir in flour and cook for 1 minute, stirring constantly.

4. Add liquids

Slowly whisk in chicken broth and milk. Cook for 3–5 minutes until the mixture thickens into a creamy sauce.

5. Add chicken and veggies

Stir in chicken, peas, carrots, corn (if using), garlic powder, thyme, salt, and pepper.

6. Assemble

Pour the filling into a pie dish. Place the pie crust over the top (or top and bottom if preferred). Seal edges and cut small slits in the top.

7. Egg wash (optional)

Brush the crust with a beaten egg for a golden finish.

8. Bake

Bake for 30–35 minutes until the crust is golden brown and the filling is bubbly.

9. Cool and serve

Let cool for 5–10 minutes before serving.

Serving Ideas

• Serve with a side salad

• Pair with fresh fruit

• Add warm dinner rolls

Quick Tip

Place the pie on a baking sheet while baking to catch any filling that bubbles over.