Chicken Pot Pie Classic (Printable)

Tender chicken and mixed vegetables in creamy sauce, baked under a flaky golden crust.

# What You'll 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 a 9-inch pie)
17 - 1 egg, beaten (for egg wash)

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté until softened, about 5-6 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables and stir continuously, cooking for 2 minutes to form a roux.
05 - Gradually whisk in chicken broth and whole milk. Simmer until thickened, approximately 4-5 minutes.
06 - Add diced chicken, frozen peas, corn, salt, black pepper, thyme, and sage. Stir to combine and heat through, then remove from heat.
07 - Transfer the filling into a 9-inch pie dish or casserole dish.
08 - Roll out pie dough and place it over the filling. Trim excess and crimp edges. Cut small slits in the center to vent steam.
09 - Brush the top crust evenly with the beaten egg to achieve a golden finish.
10 - Bake for 35-40 minutes until the crust is golden brown and the filling is bubbling.
11 - Allow the pot pie to rest for 10 minutes before serving to set the filling.

# Expert Tips:

01 -
  • One dish that feels like a warm hug and makes your kitchen smell incredible while it bakes.
  • It's surprisingly forgiving—mistakes in the filling don't ruin the whole thing, and a golden crust hides minor imperfections.
  • Feeds a crowd without making you spend hours in the kitchen, which is exactly when you want to serve comfort food.
02 -
  • The filling needs to cool for at least a few minutes before you add the crust, or the bottom crust will stay soggy instead of crisping—this is the one non-negotiable rule I learned after three failed attempts.
  • Don't skip the egg wash; it's the single thing that separates a homemade pie from a bakery pie, and it takes literally thirty seconds.
  • Frozen vegetables are your secret weapon here because they're picked at peak ripeness and won't release excess water like fresh vegetables that have been sitting around.
03 -
  • Keep your eye on the crust during baking because every oven runs differently—if it's browning too fast, loosely tent it with foil to prevent burning.
  • If your filling looks too thick after cooking, thin it with a splash of milk; if it seems too thin, you can always let it simmer a minute longer before pouring into the pie dish.
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