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Chicken Pot Pie

Make this comforting classic chicken pot pie with flaky crust and creamy filling. Ready in 90 minutes using simple ingredients for a perfect family dinner.
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Prep Time 50 minutes
Cook Time 40 minutes
15 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 580 kcal

Equipment

  • oven
  • large skillet or Dutch oven
  • whisk
  • measuring spoons
  • measuring cups
  • knife
  • cutting board
  • 9-inch pie dish
  • baking sheet
  • mixing bowl
  • wire rack

Ingredients
  

Filling Ingredients

  • 1 tbsp olive oil
  • 2 boneless, skinless chicken breasts about 1 1/2 pounds total
  • 1 yellow onion finely chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Crust Ingredients

  • 2 store-bought pie crusts refrigerated
  • 1 large egg beaten, optional

Instructions
 

  • Preheat your oven to 400 degrees Fahrenheit. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chicken breasts and cook for 6 to 8 minutes per side, or until they are cooked through and no longer pink in the center. Remove the chicken from the skillet, let it cool slightly, then shred it into bite-sized pieces using two forks.
  • In the same skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the finely chopped yellow onion, diced carrots, and diced celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender-crisp. Stir in the frozen peas and frozen corn and cook for an additional 2 minutes. Remove the cooked vegetables from the skillet and set them aside with the shredded chicken.
  • Melt the remaining 6 tablespoons of unsalted butter in the skillet over medium heat. Add the all-purpose flour and cook for 1 to 2 minutes, stirring constantly with a whisk, to create a smooth roux. Gradually whisk in the chicken broth, followed by the whole milk. Continue whisking and cook until the mixture thickens and comes to a gentle boil, about 5 to 7 minutes.
  • Remove the skillet from the heat and stir in the dried thyme, salt, and black pepper. Return the shredded chicken and sautéed vegetables to the skillet with the sauce. Stir thoroughly to ensure the filling is well combined and evenly coated.
  • Unroll one of the refrigerated pie crusts and carefully press it into a 9-inch pie dish. Pour the chicken and vegetable filling evenly into the crust-lined dish.
  • Place the second pie crust over the filling. Trim any excess dough from the edges, then crimp the top and bottom crusts together to seal them securely. Cut several small slits in the top crust to allow steam to escape during baking. If desired, brush the top crust with the beaten egg for a beautiful golden-brown finish.
  • Place the pie dish on a baking sheet to catch any potential drips and bake for 35 to 45 minutes, or until the crust is deeply golden brown and the filling is bubbly.
  • Allow the chicken pot pie to rest on a wire rack for at least 10 to 15 minutes before slicing and serving. This resting time is crucial for the filling to set properly, preventing it from being too runny when cut.

Notes

Allow the pie to rest for 10-15 minutes before slicing to let the filling set properly.
Keyword chicken pot pie, comfort food, family dinner