Description
This Classic Chicken Pot Pie is the ultimate comfort food recipe with tender chicken, hearty vegetables, and a creamy herb-infused filling, all tucked under a flaky golden crust. Perfect for family dinners or make-ahead meals, it’s a savory pie that’s both satisfying and easy to make. Keywords: chicken pot pie, classic chicken pot pie, comfort food, savory pie, creamy chicken pie.
Ingredients
1 lb chicken breast, cooked and shredded
2 carrots, diced
2 celery stalks, diced
1 cup peas
1 yellow onion, chopped
2 cloves garlic, minced
4 tbsp butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1 tsp fresh thyme (or 1/2 tsp dried)
1/2 tsp salt
1/4 tsp black pepper
1 sheet refrigerated pie crust or puff pastry
1 egg, beaten (for egg wash)
Instructions
1. Melt butter in a large skillet and cook onion, carrots, and celery until softened, about 6-8 minutes. Add garlic and stir for 1 more minute.
2. Sprinkle in flour and cook for 2 minutes while stirring to form a roux.
3. Slowly add chicken broth while stirring, followed by heavy cream, salt, pepper, and thyme. Simmer until thickened, 5-7 minutes.
4. Stir in cooked chicken and peas, and simmer for 2-3 minutes until combined.
5. Pour filling into a baking dish. Roll out pie crust and place on top, crimping edges and cutting slits for steam.
6. Brush with egg wash.
7. Bake at 400°F for 30-35 minutes until golden. Let rest 10 minutes before serving.
Notes
This pie can be made ahead and frozen unbaked for easy future meals.
Use rotisserie chicken to save time on prep.
For extra richness, add a pinch of nutmeg or a splash of white wine to the sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of pie
- Calories: 425
- Sugar: 4g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 105mg