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Chicken Pot Pie

A comforting chicken pot pie filled with a creamy sauce, shredded chicken, peas, carrots, and potatoes, topped with a flaky crust. Perfect for weeknights and holidays.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded Rotisserie or leftover roast chicken works well.
  • 1 cup frozen peas and carrots Can swap for fresh if available.
  • 1 cup diced potatoes Yukon gold or russet; dice small so they cook through.
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 3/4 cups chicken broth Use low-sodium if preferred.
  • 1/2 cup milk Whole milk for richness; 2% works too.
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp black pepper
  • 1 tsp dried thyme Or 1 tbsp fresh thyme leaves.
Crust
  • 1 piece pre-made pie crust or biscuits Puff pastry or gluten-free crust can also be used.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large saucepan over medium heat, melt the butter.
  3. Add the chopped onions and celery. Sauté until softened and translucent, about 4–5 minutes.
  4. Sprinkle the flour over the softened vegetables and stir constantly for 1 minute to cook off the raw flour taste, creating your roux.
  5. Slowly pour in the chicken broth while whisking. Add the milk and continue stirring until the mixture thickens into a smooth gravy, about 3–5 minutes.
  6. Stir in the shredded chicken, frozen peas and carrots, diced potatoes, salt, pepper, and thyme. Heat through and adjust seasoning if needed.
  7. Pour the filling into a greased 9-inch pie dish. Arrange the pie crust on top or drop biscuit dough over the filling.
  8. If using a single crust, trim excess and crimp edges; if using biscuits, leave them slightly apart for steam to escape. Cut small slits in the crust to vent.
Baking
  1. Bake in the preheated oven for 30–35 minutes, until the crust or biscuits are golden brown and the filling is bubbling.
  2. Let the pie rest for 5–10 minutes before serving so the filling sets slightly.

Notes

Serve with a simple green salad or roasted vegetables to balance the richness.