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Classic Chicken Pot Pie You’ll Make Again and Again!

Classic Chicken Pot Pie You’ll Make Again and Again!

Every night can be pizza night, if you ask me. Just throw whatever vegetable leftovers you have on there and enjoy!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 2 rolls (top and bottom) pie crusts (store‑bought or homemade) one for base, one for top
Filling
  • 4 cups cooked shredded chicken rotisserie chicken works well
  • 1 cup carrots, diced
  • 1 cup peas (frozen or fresh)
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 4 Tbsp butter
  • ¼ cup all‑purpose flour
  • 2 cups chicken broth
  • 1 cup milk (or cream) whole milk or half‑and‑half for richness
  • fresh thyme (or 1 tsp dried thyme)
  • garlic powder, salt, black pepper to taste

Equipment

  • 9‑inch pie dish
  • Rolling Pin

Method
 

  1. Preheat oven to 400°F (≈ 200°C).
  2. Sauté the onion, carrots and celery in butter until softened.
  3. Stir in the flour and cook 1‑2 minutes to make a roux.
  4. Slowly whisk in the chicken broth and milk (or cream), stirring until mixture thickens.
  5. Stir in the cooked shredded chicken, peas, thyme, garlic powder, salt and pepper. Allow the filling to cool slightly.
  6. Roll out one pie crust in the pie dish, spoon in the filling, then cover with the second crust. Seal the edges and cut several slits for steam to escape.
  7. Optional: brush top crust with beaten egg (egg wash) for golden finish.
  8. Bake for 30‑35 minutes, or until the crust is golden and the filling is bubbling. If the crust browns too quickly, tent with foil.
  9. Let the pie rest for about 10‑15 minutes before serving to allow the filling to set.

Notes

You can make this ahead by preparing the filling and chilling it; you can also freeze the assembled pie (unbaked) for up to 3 months. Use your favorite vegetables or switch chicken for turkey for a twist.