Comforting Chicken Pot Pie (Print version)

Tender chicken and mixed veggies baked beneath a golden, flaky crust with a creamy filling.

# What You Need:

→ Filling

01 - 2 cups cooked chicken breast, diced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
08 - 1 cup frozen corn
09 - 1/4 cup all-purpose flour
10 - 2 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon dried sage, optional

→ Crust

16 - 1 sheet refrigerated pie dough (enough for 9-inch pie)
17 - 1 egg, beaten (for egg wash)

# Directions:

01 - Preheat oven to 400°F.
02 - Melt butter in large skillet over medium heat. Add onion, carrots, and celery; cook 5-6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables, stirring constantly for 2 minutes.
05 - Gradually whisk in chicken broth and milk. Simmer until thickened, about 4-5 minutes.
06 - Mix in diced chicken, peas, corn, salt, pepper, thyme, and sage. Heat through then remove from heat.
07 - Transfer filling to 9-inch pie dish or casserole dish.
08 - Roll out pie dough and cover filling. Trim excess dough, crimp edges, and cut slits in center to vent.
09 - Brush beaten egg over crust surface.
10 - Bake for 35-40 minutes until crust is golden and filling bubbles.
11 - Allow to rest 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The creamy filling tastes like it took hours to perfect, but comes together in under thirty minutes.
  • One pie serves six people happily, making it perfect for feeding a crowd or eating really well all week.
  • That moment when the crust shatters under your fork and the steam rises up—that's pure comfort in every bite.
02 -
  • If your sauce seems too thin after simmering, mix one tablespoon of flour with two tablespoons of cold water into a paste and stir it in—it works instantly and saves the whole thing.
  • Don't skip the egg wash; it's the difference between a pie that looks homemade and one that looks like you actually knew what you were doing.
  • If you're worried about the bottom crust being soggy, brush it with a little melted butter before pouring in the filling—it creates a protective layer.
03 -
  • Taste the filling before adding the crust—you can adjust seasoning now, but not after it's baked and hidden inside.
  • If your filling is still hot when you add the crust, the bottom won't get as crispy; a few minutes of cooling makes all the difference.
Return