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Easy Homestyle Chicken Pot Pie

A comforting and easy chicken pot pie made with a creamy filling and flaky crust, perfect for busy weeknights and leftovers.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Filling ingredients
  • 3 cups cooked chicken, shredded or diced Rotisserie chicken works well.
  • 1 cup peas, frozen or fresh Can swap for corn if desired.
  • 1 cup carrots, diced, frozen or fresh Easily interchangeable with other vegetables.
  • 1 cup potatoes, diced Small diced potatoes cook evenly.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 tablespoons butter
  • 4 tablespoons flour For thickening the sauce.
  • 2 cups chicken broth
  • 1 cup milk or half and half For creaminess.
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 0.5 teaspoon black pepper
  • 1 package refrigerated pie crusts or a sheet of puff pastry For the crust.
  • 1 egg beaten with a splash of water For egg wash.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. If using a bottom crust, fit it into a 9-inch pie dish and chill it while you make the filling.
  3. In a large skillet, melt the butter over medium heat.
  4. Add onions and cook until soft and fragrant, about 5 minutes.
  5. Stir in garlic and cook for 30 seconds.
  6. Sprinkle flour over the onions and stir to form a paste.
Making the Sauce
  1. Slowly whisk in the broth until smooth.
  2. Add the milk and keep whisking until it bubbles and thickens, about 3 to 5 minutes.
  3. Season with salt, pepper, thyme, parsley, and any extras you like.
  4. Stir in the diced chicken, carrots, peas, and potatoes.
  5. Taste and adjust seasoning as necessary.
Assembling and Baking
  1. Pour the filling into the chilled crust.
  2. Add the top crust and crimp the edges, cutting small slits on top to vent.
  3. Brush with egg wash and bake for 30 to 35 minutes until the crust is golden and bubbling.
  4. Let the pie rest for 10 to 15 minutes before slicing.

Notes

This pot pie can be made ahead and frozen, then baked from frozen at 375°F for 60 to 70 minutes. Store leftovers in the fridge for 3 to 4 days, reheating in the oven or on a skillet.