🥧 Classic Chicken Pot Pie
⭐ Serves: 6
⏱️ Prep Time: 20 minutes
🔥 Cook Time: 40–45 minutes
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🛒 Ingredients
For the Filling
• 2 cups cooked chicken, diced or shredded (rotisserie works great)
• 1 cup frozen peas & carrots
• ½ cup frozen corn (optional)
• ⅓ cup butter
• ⅓ cup all-purpose flour
• 1 ¾ cups chicken broth
• ⅔ cup milk or heavy cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried thyme (optional)
For the Crust
• 2 refrigerated pie crusts (or homemade)
• 1 egg + 1 tablespoon water (for egg wash)
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👩🍳 Instructions
1. Preheat oven to 425°F (220°C).
2. In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute until lightly golden.
3. Slowly whisk in chicken broth and milk. Cook until thick and creamy, about 3–4 minutes.
4. Stir in salt, pepper, garlic powder, onion powder, and thyme.
5. Add cooked chicken, peas & carrots, and corn. Stir until evenly combined. Remove from heat.
6. Place one pie crust into a 9-inch pie dish. Pour filling into crust.
7. Cover with the second crust. Seal edges and cut small slits on top.
8. Brush with egg wash for a golden finish.
9. Bake for 40–45 minutes, or until crust is golden brown and filling is bubbling.
10. Let cool for 10 minutes before slicing.
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🌟 Tips & Variations
• Use leftover turkey instead of chicken.
• Add diced potatoes for extra heartiness.
• Make mini pot pies using ramekins for kid-friendly portions.
• Freeze unbaked pot pie for up to 2 months
One of my favorite things about this classic chicken pot pie recipe is how versatile and forgiving it is, making it a staple in my kitchen for cozy meals. Using a rotisserie chicken is a real time-saver, infusing extra flavor while cutting down on prep time. The buttery, flaky crust pairs beautifully with the creamy filling that combines simple pantry ingredients like flour, butter, and chicken broth into a rich sauce. I like to add a bit of heavy cream for extra creaminess which really elevates the cozy factor. Adding frozen peas, carrots, and sometimes corn creates a colorful and nutrient-rich filling. For an even heartier dish, diced potatoes can be a great addition, creating extra texture and comfort. When I first made mini pot pies in ramekins, they were an instant hit with family and friends, making portion control easy and presentation delightful. Brushing the top crust with egg wash is a small step that makes the pie golden and appealing, which I never skip. Baking until the crust is golden and the filling bubbles ensures it’s perfectly cooked through. The resting time after baking helps the filling to settle for neat slices. Another tip is to prepare unbaked pot pie in advance and freeze it. This way, you can enjoy homemade comfort food even on your busiest days by simply baking it straight from the freezer. Lastly, if you have leftover turkey from a holiday, it works wonderfully as a substitute, making this recipe a great way to repurpose leftovers. Overall, making this classic chicken pot pie feels like a warm hug on a plate, perfect for family dinners or even meal prepping for the week.
