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Homemade Chicken Pot Pie

A rich and comforting homemade chicken pot pie filled with tender chicken, vegetables, and creamy herb sauce baked beneath a flaky golden crust.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken breast diced or shredded
  • 1 cup carrots diced
  • 1 cup frozen peas
  • 1 cup celery diced
  • 1 small onion finely chopped
  • 4 tbsp unsalted butter
  • 0.33 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or heavy cream
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 2 tbsp fresh parsley chopped
Crust
  • 2 refrigerated pie crusts or homemade pie dough
  • 1 egg for egg wash
  • 1 tbsp water

Equipment

  • Large skillet
  • Pie dish
  • Mixing bowls
  • Baking sheet

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
  2. Melt butter in a large skillet over medium heat. Cook onions, carrots, and celery until softened.
  3. Stir in flour and cook for 1 minute while stirring constantly.
  4. Gradually whisk in chicken broth and milk until smooth and thickened.
  5. Add seasonings, chicken, peas, and parsley. Simmer briefly then remove from heat.
  6. Line pie dish with bottom crust and pour filling inside.
  7. Top with second crust, seal edges, and cut slits for ventilation.
  8. Brush crust with egg wash and bake 35–40 minutes until golden brown.
  9. Cool slightly before slicing and serving.

Notes

Use rotisserie chicken for quicker prep. Pie can be assembled ahead and refrigerated before baking.