Chicken Pot Pie Classic (Print Version)

Tender chicken and mixed vegetables in a creamy sauce with a golden, flaky crust.

# What You Need:

→ Filling

01 - 2 cups cooked chicken breast, diced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
08 - 1 cup frozen corn
09 - 1/4 cup all-purpose flour
10 - 2 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon dried sage (optional)

→ Crust

16 - 1 sheet refrigerated pie dough (enough for a 9-inch pie)
17 - 1 egg, beaten (for egg wash)

# Directions:

01 - Set oven temperature to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 to 6 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook the flour.
05 - Gradually whisk in chicken broth and whole milk. Bring mixture to a simmer and cook until thickened, approximately 4 to 5 minutes.
06 - Add diced chicken, peas, corn, salt, black pepper, dried thyme, and optional dried sage. Stir until evenly mixed and heated through. Remove from heat.
07 - Transfer filling into a 9-inch pie dish or casserole dish.
08 - Roll out pie dough and position atop the filling. Trim excess dough and crimp edges tightly. Cut several small slits in the crust center to allow steam to escape.
09 - Brush the surface of the crust with the beaten egg to achieve a golden finish.
10 - Bake in the preheated oven for 35 to 40 minutes, or until the crust is golden brown and filling bubbles.
11 - Allow the dish to rest for 10 minutes to set before slicing and serving.

# Expert Advice:

01 -
  • The whole thing comes together in just over an hour, which means weeknight dinner feels homemade without the stress.
  • It tastes like someone spent all day cooking, but the creamy sauce is honestly foolproof once you understand the order of operations.
  • Every spoonful has tender chicken, soft vegetables, and that buttery crust moment that makes people close their eyes while eating.
02 -
  • Don't skip the roux step or try to thicken the sauce with cornstarch at the end; building it properly from the start gives you silky, lump-free results every time.
  • The filling should be bubbling at the edges when you add the crust, not stone cold, because it helps the filling finish cooking at the same rate as the crust.
03 -
  • If you're using homemade pie dough, keep it cold right up until you lay it on the filling, which helps it puff and stay flaky.
  • Taste your filling before you top it with crust; seasoning at the end is nearly impossible, so this is your only real chance to get it right.
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