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Classic Chicken Pot Pie

Classic chicken pot pie with a creamy, thickened filling of shredded chicken, carrots, celery, and peas, all baked under a flaky golden crust. Cook a stovetop roux sauce, simmer until velvety, then bake until browned and bubbling.
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Prep Time 20 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 cup cooked chicken
  • 1 cup carrots
  • 1 cup frozen peas
  • 0.5 cup celery
  • 1 small onion
  • 4 tbsp butter
  • 0.33 cup all-purpose flour
  • 2 cup chicken broth
  • 1 cup whole milk
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
Crust
  • 2 refrigerated pie crusts
  • 1 egg

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat
  1. Preheat oven to 400°F (200°C) to get ready for baking the pie crust.
Cook the vegetables
  1. Melt butter in a large skillet over medium heat until it turns glossy.
  2. Add onion, carrots, and celery, then cook for 5 minutes until they begin to soften and smell fragrant.
Make the creamy sauce
  1. Stir in flour and cook for 1 minute to remove the raw flour taste, keeping the mixture smooth.
  2. Gradually whisk in chicken broth and milk, stirring until thickened and creamy.
  3. Add garlic powder, thyme, salt, and black pepper, then simmer until thick and creamy, stirring occasionally to prevent sticking.
Finish the filling
  1. Stir in chicken and peas until evenly combined and the filling is hot throughout.
  2. Transfer the filling to a 9-inch pie dish.
Assemble and bake
  1. Place one pie crust over the filling and crimp the edges to seal.
  2. Cut small slits in the top crust so steam can escape during baking.
  3. Brush the top crust with beaten egg for a golden finish.
  4. Bake for 35–40 minutes at 400°F (200°C) until golden brown and visibly bubbling at the slits.
Cool and serve
  1. Let cool for 10 minutes before serving so the filling sets up and slices cleanly.

Notes

For the thickest slices, simmer the sauce until it clearly coats the back of a spoon before adding chicken and peas. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven until warmed through. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge and reheat. For a lighter option, use low-fat milk instead of whole milk while keeping the simmer time the same to maintain thickness.