Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups cooked chicken, diced or shredded; 4 tbsp butter; 1 medium onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 1 cup frozen peas; 2 celery stalks, diced; 1/3 cup all-purpose flour; 2 cups chicken broth; 1 cup milk or cream; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/2 tsp dried thyme; 2 pie crusts (top and bottom)

I love chicken pot pie because it’s warm, creamy, and deeply comforting. I enjoy how the tender chicken, vegetables, and rich sauce come together under a flaky crust, creating a classic dish that always feels like home.

Why You’ll Love This Recipe

I like this recipe because it’s hearty, familiar, and incredibly satisfying. I enjoy how it turns simple ingredients into a cozy meal, and I appreciate that it works just as well for a family dinner as it does for leftovers the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked chicken, diced or shredded
butter
onion
garlic
carrots
peas
celery
all-purpose flour
chicken broth
milk or cream
salt
black pepper
dried thyme
pie crusts

Directions

I start by preheating the oven to 400°F (200°C). In a large skillet, I melt the butter over medium heat and cook the onion, carrots, and celery until softened. I stir in the garlic and cook briefly until fragrant.

I sprinkle in the flour and stir to form a roux, then slowly add the chicken broth and milk while stirring constantly. I let the mixture simmer until thickened, then season it with salt, black pepper, and thyme.

I stir in the cooked chicken and peas, then remove the filling from heat. I pour the mixture into a pie dish lined with a crust, top it with the second crust, seal the edges, and cut small slits in the top.

I bake the pie until the crust is golden brown and the filling is bubbly. I let it rest briefly before slicing and serving.

Servings and timing

I usually get about 6 servings from one pie.
Prep time takes around 20 minutes, baking time is about 40 minutes, and the total time comes to roughly 1 hour.

Variations

I sometimes add mushrooms or corn for extra flavor and texture. I like using rotisserie chicken to save time. When I want a richer filling, I replace part of the milk with heavy cream.

storage/reheating

I store leftover chicken pot pie in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it in the oven so the crust stays crisp. If reheating from frozen, I thaw it overnight and bake until heated through.

FAQs

Can I make chicken pot pie ahead of time?

I often assemble it ahead of time and bake it later the same day or the next day.

Can I freeze chicken pot pie?

I freeze it before baking or after baking for up to 3 months and reheat it in the oven.

What crust works best?

I usually use store-bought pie crust for convenience, but homemade works great too.

How do I keep the bottom crust from getting soggy?

I make sure the filling is thick before assembling and avoid adding too much liquid.

Can I make this recipe dairy-free?

I use dairy-free butter and milk alternatives, and it still turns out creamy and satisfying.

Conclusion

I enjoy chicken pot pie because it’s classic, comforting, and always reliable. I love how it brings together simple ingredients into a warm, satisfying meal that never goes out of style.