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Classic Homemade Chicken Pot Pie with Flaky Crust

A golden brown pot pie recipe with a piece cut out, revealing creamy chicken, carrots, and peas inside.
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You create a warm, hearty, and satisfying chicken pot pie featuring tender chicken, mixed vegetables, and a rich, creamy gravy, all topped with a perfectly flaky homemade crust. This is the ultimate comfort food dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 cups cooked, shredded chicken (leftover chicken works well)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 recipe for double pie crust (or 2 store-bought 9-inch pie crusts)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare your pie crusts. If making from scratch, prepare the dough and chill it. If using store-bought, let it sit at room temperature for 15 minutes. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. In a large saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk in the flour, salt, pepper, and thyme until combined, cooking for 1 minute. This creates the roux.
  4. Gradually whisk in the chicken broth until smooth. Then, whisk in the milk. Bring the mixture to a simmer, stirring constantly until the gravy thickens enough to coat the back of a spoon, about 5 minutes.
  5. Remove the saucepan from the heat. Stir in the cooked, shredded chicken, frozen peas, and frozen corn. Allow the filling to cool slightly, about 10 minutes.
  6. Line a 9-inch pie dish with one pie crust. Pour the cooled chicken filling into the crust.
  7. Place the second pie crust over the filling. Trim the edges and crimp them together to seal the top and bottom crusts. Cut several slits in the top crust to allow steam to escape during baking.
  8. Brush the top crust lightly with the beaten egg wash for a golden finish.
  9. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling hot. If the edges brown too quickly, cover them loosely with foil.
  10. Let the pot pie cool on a wire rack for at least 15 minutes before slicing and serving.

Notes

  • For a quicker version, substitute the homemade filling base with one 10.5-ounce can of condensed cream of chicken soup, reducing the broth and milk amounts accordingly.
  • If you prefer a biscuit topping instead of a double crust, prepare your favorite biscuit recipe and arrange the biscuits over the filling before baking.
  • Using rotisserie chicken is a simple way to speed up the process when you need a quick homemade pot pie.

Nutrition

Find it online: https://cookerycommand.com/pot-pie-recipe-classic-chicken-flaky-crust/