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A golden-crusted chicken pot pie fresh from the oven, served in a rustic dish.

Best way to grow a classic Chicken Pot Pie

This classic chicken pot pie recipe features a creamy filling of chicken and vegetables baked under a golden, flaky crust. It's a comforting and hearty meal perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded
  • 1/2 cup unsalted butter
  • 1 medium yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Crust
  • 2 sheets refrigerated pie crusts
For Brushing
  • 1 egg
  • 1 tablespoon water

Equipment

  • Large Pot
  • 9-inch Pie Dish
  • Whisk

Method
 

Prepare the Filling
  1. Preheat your oven to 400°F (200°C) and shred your cooked chicken.
  2. Melt butter in a large pot over medium heat, then add onion, carrots, and celery; cook until softened, about 5-7 minutes.
  3. Stir in flour and cook for 1 minute, then gradually whisk in chicken broth and milk until smooth, bringing the mixture to a simmer.
  4. Add shredded chicken, frozen peas, salt, and pepper to the pot, stirring to combine; remove from heat.
Assemble and Bake
  1. Place one pie crust into a 9-inch pie dish, pour in the chicken filling, and top with the second pie crust.
  2. Crimp the edges to seal and cut a few slits in the top crust for steam to escape.
  3. Whisk the egg and water to create an egg wash, then brush it over the top of the pie crust.
  4. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly, then let it cool for 10 minutes before serving.

Notes

For extra flavor, consider adding a pinch of thyme or rosemary to the filling. You can also use a homemade pie crust for an even more authentic taste.