Classic Chicken Pot Pie

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Golden, flaky crust on the outside, warm savory filling inside — nothing spells comfort food like a Classic Chicken Pot Pie. This timeless dish wraps tender chicken, vibrant vegetables, and a creamy herb-infused sauce into a meal that satisfies the soul. It’s the kind of dinner that feels like a cozy blanket on a cold night.

What makes this version special is the way everything comes together without being heavy. The crust stays crisp, the filling is rich but not overwhelming, and each bite is layered with flavor from slowly sautéed aromatics and a buttery roux. Whether it’s for Sunday dinner or a weeknight treat, this recipe brings everyone to the table.

Why You’ll Love This Classic Chicken Pot Pie

If you love a dish that balances creamy comfort with real texture, this is it. The crust bakes to a beautiful golden hue, offering a delightful crunch. Inside, the filling is hearty without being too thick, and packed with colorful vegetables and lean chicken breast. It’s easy to make ahead and freezes beautifully too.

This pie is a wonderful way to use up leftover chicken or roasted vegetables, and you can adapt it to whatever herbs or seasonal produce you have on hand. It’s also a favorite for picky eaters, as everything is wrapped into one delicious bite.

What Kind of Crust Should I Use?

You can go two ways with the crust for this pot pie. For a quicker route, store-bought refrigerated pie crusts or puff pastry work beautifully. They bake up crisp and hold their shape well. If you’re in the mood to go all out, a homemade all-butter crust gives it an extra tender texture and deep flavor.

Some people like a double crust (top and bottom), but this recipe focuses on a generous top crust only. It keeps the dish lighter while still giving you that satisfying pastry crunch.

Ingredients for the Classic Chicken Pot Pie

The ingredients in this dish come together to create a filling that’s rich, savory, and full of comforting textures. A mix of fresh vegetables, lean chicken, and pantry staples makes this pot pie simple yet impressive.

• Chicken breast
• Carrots
• Celery
• Peas
• Yellow onion
• Garlic
• Butter
• All-purpose flour
• Chicken broth
• Heavy cream
• Fresh thyme
• Salt and pepper
• Refrigerated pie crust or puff pastry
• Egg (for egg wash)

Each ingredient plays a role: the vegetables bring sweetness and color, the flour and butter create a roux for the creamy filling, and the herbs add aroma. Using good-quality chicken broth deepens the flavor without needing too many extras.

How To Make the Classic Chicken Pot Pie

Step 1: Sauté the Vegetables

Melt butter in a large skillet and cook the diced onion, carrots, and celery until soft and aromatic, about 6-8 minutes. Add garlic and stir for another minute.

Step 2: Create the Roux

Sprinkle in the flour and stir until the vegetables are coated and the flour begins to cook, about 2 minutes. This thickens your filling and gives it that creamy consistency.

Step 3: Add Liquids and Simmer

Slowly pour in the chicken broth while stirring, followed by the heavy cream. Add salt, pepper, and thyme. Let the mixture simmer until it thickens, about 5-7 minutes.

Step 4: Add Chicken and Peas

Stir in your cooked, shredded chicken and peas. Let everything come together for a few minutes on low heat.

Step 5: Assemble the Pie

Pour the filling into a prepared baking dish. Roll out your crust and place it over the top, trimming any excess and crimping the edges. Cut a few slits in the crust to allow steam to escape.

Step 6: Bake to Perfection

Brush the crust with an egg wash and bake at 400°F for 30-35 minutes until golden brown. Let it rest for 10 minutes before serving.

Serving and Storing Chicken Pot Pie

This dish serves about 6 people generously, making it perfect for family dinners or meal prep. Serve it hot from the oven, allowing the crust to remain crisp while the filling stays luscious and warm.

If you have leftovers, store them in the refrigerator covered for up to 4 days. Reheat in the oven at 350°F to maintain the texture of the crust. You can also freeze the whole pie (unbaked or baked) for future meals. Just wrap it tightly in foil and freeze for up to 2 months.

What to Serve With Classic Chicken Pot Pie?

A Simple Garden Salad

A crisp green salad with a light vinaigrette helps balance the richness of the pot pie.

Roasted Brussels Sprouts

The earthy flavor and crispy edges pair beautifully with the creamy filling.

Garlic Mashed Cauliflower

For a lower-carb side, this adds a nice contrast without overwhelming the plate.

Buttered Green Beans

Lightly steamed and buttered green beans offer a touch of freshness and crunch.

Honey Glazed Carrots

Sweet and tender carrots echo the flavors in the pie and add a pop of color.

Apple Slaw

A tangy apple slaw adds brightness and a refreshing bite alongside the warm, creamy pie.

Flaky Biscuits

Extra carbs? Absolutely. They’re perfect for scooping up any leftover filling.

Want More Comfort Food Ideas?

If you love this Classic Chicken Pot Pie, here are a few other cozy meals to check out:

• Delicious Garlic Sausage Alfredo Rigatoni
• Easy Chicken Fried Rice
• Crispy and Delicious Easy Chinese Egg Rolls Recipe
• Pepperoni Pizza Grilled Cheese
• Creamy Mushroom Sauce for Steak

Save This Recipe For Later

📌 Save this Classic Chicken Pot Pie recipe to your Pinterest comfort food board so you can always come back to it.

Did you go with puff pastry or homemade crust? Maybe added mushrooms or swapped the cream for milk? I’d love to hear your twist on it!

And if you’re on the hunt for more everyday comfort food recipes and clever kitchen shortcuts, come hang out with me over on Luna Meals on Pinterest.

Conclusion

Classic Chicken Pot Pie is the kind of meal that makes you feel cared for. It’s wholesome, flavorful, and flexible enough to make your own. Whether it’s a chilly evening or a midweek dinner rescue, this dish never goes out of style. With a buttery crust and hearty filling, it’s love in every bite.

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