There’s something undeniably comforting about a chicken pot pie — golden, flaky crust enveloping a creamy filling loaded with tender chicken and garden vegetables. For many, it brings back memories of childhood dinners, bustling family kitchens, and the cozy smell of something wonderful baking in the oven.
In my family, pot pie night was a true event. My mom would roll out the dough while chatting about her day, and I’d be her sous chef, peeling carrots or sneaking little bits of dough to nibble on. It was a dish that marked the transition from summer to fall — the moment when the air got crisp, and sweaters came out of the closet. Chicken pot pie became a sort of edible hug at the dinner table, warming everyone from the inside out.
Historically, this humble pie traces its roots back to medieval Europe, where savory pies were a way to preserve meats and make meals more filling. Over time, the dish made its way into American kitchens, becoming a staple for families across generations. It’s the kind of meal that not only satisfies hunger but fills a home with nostalgia and joy.
This recipe is everything you want in a pot pie — it’s creamy, hearty, flavorful, and wrapped in a flaky, golden crust. And the best part? You don’t have to be a kitchen pro to pull this off. Let’s walk through it together.
Why You’ll Love This Recipe:
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Comfort food at its best: Creamy, hearty filling wrapped in buttery, flaky crust.
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Perfect for leftovers: Great way to use up cooked chicken or turkey.
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Family-friendly: A hit with both kids and adults.
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Freezer-friendly: Make it ahead and enjoy it on busy nights.
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Customizable: Swap veggies to match the season or your taste.
INGREDIENTS YOU’LL NEED:
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1/3 cup unsalted butter
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1 small onion, finely chopped
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2 garlic cloves, minced
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1/3 cup all-purpose flour
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp dried thyme
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1 3/4 cups chicken broth
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2/3 cup whole milk
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2 1/2 cups cooked chicken, shredded or cubed
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1 cup frozen peas
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1 cup frozen diced carrots
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1 sheet puff pastry (or pie crust), thawed
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1 egg (for egg wash)
HOW TO MAKE CHICKEN POT PIE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Sauté the aromatics
Start by melting butter in a large skillet over medium heat. Add in your chopped onion and garlic, and let them cook down for about 3–4 minutes until soft and fragrant. There’s something so cozy about the smell of onion and garlic sizzling in butter — it sets the tone for a meal that’s going to warm your soul.
Step 2: Make the roux
Stir in the flour, salt, pepper, and thyme. Cook this mixture for a minute or two to get rid of the raw flour taste. It’ll look a bit pasty — that’s what you want. This step thickens the filling and gives the pie its creamy texture.
Step 3: Add liquids and simmer
Gradually whisk in the chicken broth and milk, a little at a time, stirring constantly to avoid lumps. Simmer the mixture for about 5–6 minutes until it thickens. You’re looking for a smooth, velvety sauce — rich, but not too thick.
Step 4: Fold in the filling
Turn off the heat and stir in the cooked chicken, peas, and carrots. The filling should be creamy and colorful, full of texture from the chicken and vegetables.
Step 5: Fill your pie
Transfer the mixture into a 9-inch pie dish or an oven-safe skillet. If you’re using puff pastry, roll it out slightly to fit your dish. Drape the pastry over the top and crimp the edges. Cut a few slits in the top for steam to escape. Brush with beaten egg for that golden, bakery-style finish.
Step 6: Bake to golden perfection
Bake in a preheated oven at 425°F (220°C) for 25–30 minutes, or until the top is beautifully golden and puffed. The aroma will tempt everyone in the house to ask, “Is dinner ready yet?”
Step 7: Let it rest
After baking, give your pie a few minutes to rest before serving — this allows the filling to settle and makes slicing easier. Serve warm and enjoy every cozy bite.
HELPFUL TIPS:
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Shortcut tip: Rotisserie chicken works great and saves tons of time.
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Crust options: Puff pastry gives a light, flaky top, but a homemade or store-bought pie crust works too.
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Vegetable swaps: Feel free to use corn, green beans, or potatoes if you prefer.
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Single servings: Use ramekins or small baking dishes for mini pot pies — they’re perfect for meal prepping or entertaining.
DETAILS:
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Prep Time: 15 minutes
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Cook Time: 30 minutes
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Total Time: 45 minutes
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Yield: 6 servings
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Category: Main Course
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Method: Baking
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Cuisine: American
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Diet: Halal (with substitutions as above)
NOTES:
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Make sure your puff pastry is thawed but still cold — too warm and it gets sticky, too frozen and it won’t roll.
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If using homemade pie crust, blind bake the bottom crust for a few minutes before adding filling to avoid sogginess.
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Leftover turkey also makes a great substitute for chicken, especially around the holidays.
NUTRITIONAL INFORMATION (approx. per serving):
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Calories: 390
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Protein: 22g
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Carbohydrates: 30g
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Fat: 22g
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Saturated Fat: 9g
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Cholesterol: 80mg
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Sodium: 590mg
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Fiber: 3g
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Sugar: 4g
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time?
Yes! Assemble the pie and refrigerate (uncooked) for up to 2 days. Just bake when you’re ready, adding an extra 5–10 minutes of cook time.
Can I freeze it?
Absolutely. Freeze the unbaked pie, tightly wrapped, for up to 2 months. Bake from frozen at 400°F for 35–45 minutes, covering with foil if the crust browns too quickly.
Can I use fresh vegetables?
Yes, just steam or sauté them first so they’re tender before adding them to the filling.
STORAGE INSTRUCTIONS:
Store leftovers in the refrigerator in an airtight container for up to 4 days. To reheat, bake at 350°F until warm or microwave individual portions for 1–2 minutes.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy comforts:
CONCLUSION
Chicken pot pie is the kind of meal that brings people together. It’s hearty, nostalgic, and oh-so-satisfying. Whether you’re making it for Sunday dinner or prepping ahead for a busy weeknight, this dish promises warmth and comfort in every bite.
So roll up those sleeves, let the aroma of butter and thyme fill your kitchen, and make a pie that feels like home. You’ve got this!
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Classic Chicken Pot Pie
Description
There’s something undeniably comforting about a chicken pot pie — golden, flaky crust enveloping a creamy filling loaded with tender chicken and garden vegetables. For many, it brings back memories of childhood dinners, bustling family kitchens, and the cozy smell of something wonderful baking in the oven.
In my family, pot pie night was a true event. My mom would roll out the dough while chatting about her day, and I’d be her sous chef, peeling carrots or sneaking little bits of dough to nibble on. It was a dish that marked the transition from summer to fall — the moment when the air got crisp, and sweaters came out of the closet. Chicken pot pie became a sort of edible hug at the dinner table, warming everyone from the inside out.
Historically, this humble pie traces its roots back to medieval Europe, where savory pies were a way to preserve meats and make meals more filling. Over time, the dish made its way into American kitchens, becoming a staple for families across generations. It’s the kind of meal that not only satisfies hunger but fills a home with nostalgia and joy.
This recipe is everything you want in a pot pie — it’s creamy, hearty, flavorful, and wrapped in a flaky, golden crust. And the best part? You don’t have to be a kitchen pro to pull this off. Let’s walk through it together.
Ingredients
1/3 cup unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1 3/4 cups chicken broth
2/3 cup whole milk
2 1/2 cups cooked chicken, shredded or cubed
1 cup frozen peas
1 cup frozen diced carrots
1 sheet puff pastry (or pie crust), thawed
1 egg (for egg wash)
Instructions
Step 1: Sauté the aromatics
Start by melting butter in a large skillet over medium heat. Add in your chopped onion and garlic, and let them cook down for about 3–4 minutes until soft and fragrant. There’s something so cozy about the smell of onion and garlic sizzling in butter — it sets the tone for a meal that’s going to warm your soul.
Step 2: Make the roux
Stir in the flour, salt, pepper, and thyme. Cook this mixture for a minute or two to get rid of the raw flour taste. It’ll look a bit pasty — that’s what you want. This step thickens the filling and gives the pie its creamy texture.
Step 3: Add liquids and simmer
Gradually whisk in the chicken broth and milk, a little at a time, stirring constantly to avoid lumps. Simmer the mixture for about 5–6 minutes until it thickens. You’re looking for a smooth, velvety sauce — rich, but not too thick.
Step 4: Fold in the filling
Turn off the heat and stir in the cooked chicken, peas, and carrots. The filling should be creamy and colorful, full of texture from the chicken and vegetables.
Step 5: Fill your pie
Transfer the mixture into a 9-inch pie dish or an oven-safe skillet. If you’re using puff pastry, roll it out slightly to fit your dish. Drape the pastry over the top and crimp the edges. Cut a few slits in the top for steam to escape. Brush with beaten egg for that golden, bakery-style finish.
Step 6: Bake to golden perfection
Bake in a preheated oven at 425°F (220°C) for 25–30 minutes, or until the top is beautifully golden and puffed. The aroma will tempt everyone in the house to ask, “Is dinner ready yet?”
Step 7: Let it rest
After baking, give your pie a few minutes to rest before serving — this allows the filling to settle and makes slicing easier. Serve warm and enjoy every cozy bite.
Notes
-
Make sure your puff pastry is thawed but still cold — too warm and it gets sticky, too frozen and it won’t roll.
-
If using homemade pie crust, blind bake the bottom crust for a few minutes before adding filling to avoid sogginess.
-
Leftover turkey also makes a great substitute for chicken, especially around the holidays.