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sliced chicken pot pie showing creamy filling
Isaac blogger

Easy Chicken Pot Pie

A creamy, comforting chicken pot pie made with tender chicken, vegetables, and a flaky golden crust for a classic homemade dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Rest Time: 15 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Filling
  • 2 tablespoons butter
  • 1 cup diced onion
  • 2 cups diced carrots
  • 1 cup diced celery
  • 2 pounds cooked chicken, diced or shredded
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • Sauce
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • ½ cup heavy cream
  • Crust
  • 2 pie crusts (homemade or store-bought)

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Fit the bottom pie crust into a 9-inch pie dish.
  4. Melt 2 tablespoons butter in a skillet over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
  5. Stir in cooked chicken, peas, thyme, salt, and pepper. Remove from heat.
  6. In a saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook 1–2 minutes until smooth.
  7. Slowly whisk in chicken broth and simmer until thickened. Remove from heat and stir in cream.
  8. Combine sauce with chicken mixture and stir gently.
  9. Transfer filling to pie crust. Top with second crust, seal edges, and cut small vents.
  10. Bake 30–40 minutes until crust is golden and filling reaches 165°F (74°C) internally and bubbles at edges.
  11. Rest 10–15 minutes before slicing so filling sets.

Notes

                       Measure ingredients accurately for consistent results.
      • Cooking time may vary depending on oven performance and pie dish material.
      • Allow the pie to rest briefly before slicing so the filling sets properly.
      • Refrigerate leftovers within 2 hours and store in an airtight container for 3–4 days.
      • Reheat in the oven or microwave until heated through.