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Homemade Chicken Pot Pie

Classic homemade chicken pot pie with creamy chicken and vegetables wrapped in a golden, flaky crust — the ultimate comfort food.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Comfort Food, Main Dish
Cuisine: American, Homestyle
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups Cooked diced chicken
  • 1 cup Carrots, diced
  • 1 cup Peas
  • 1 cup Celery, diced
  • 1/4 cup Butter
  • 1/4 cup All-purpose flour
  • 1 cup Chicken broth
  • 1 cup Milk

Equipment

  • Pie dish
  • Saucepan
  • Mixing bowl

Method
 

  1. Preheat oven to 375°F (190°C) and prepare a 9-inch pie dish.
  2. Sauté carrots, celery, and onions in butter until slightly softened.
  3. Stir in flour to form a roux, gradually whisk in chicken broth and milk until thickened.
  4. Fold in cooked chicken and peas, season with salt, pepper, and herbs.
  5. Line pie dish with one crust, pour filling, top with second crust, cut slits, brush with egg wash.
  6. Bake for 35–40 minutes until crust is golden and filling bubbles.
  7. Let rest 10 minutes before serving. Garnish with fresh herbs.

Notes

Can be frozen before baking for up to 1 month. Bake from frozen with additional 10–15 minutes.