Description

This classic Chicken Pot Pie recipe features a rich and creamy chicken filling loaded with vegetables, all enveloped in a flaky, buttery double pie crust. Perfect for a comforting family meal, this dish combines tender shredded chicken with peas, carrots, and celery in a savory sauce thickened with flour and enriched with heavy cream. The pot pie is baked to golden perfection, delivering warm, homey flavors in every bite. Ideal for make-ahead cooking and freezer-friendly meals.

Ingredients

Scale

Filling

¼ cup unsalted butter (56g)
1 cup chopped yellow onion (about ½ onion) (120g)
1 cup thinly sliced carrots (about 2 carrots) (100g)
½ cup chopped celery (about 1 stalk) (50g)
3 garlic cloves, minced
⅓ cup all-purpose flour (40g)
1¾ cup warm chicken broth (420mL)
½ cup warm heavy cream (120mL)
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 cups cooked, shredded chicken (400g)
1 cup frozen green peas (170g)

For the Pie Crust and Assembly

2 pie crusts (homemade or store-bought)
Heavy cream (for brushing the crust)

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Instructions

Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add the chopped onion, sliced carrots, celery, and minced garlic. Cook for about 5 minutes, stirring frequently, until the carrots begin to soften.
Add Flour: Stir in the all-purpose flour and continue cooking, stirring constantly, for 2 minutes. This helps form a roux that will thicken the filling.
Make Sauce: Gradually pour in the warm chicken broth and warm heavy cream while stirring continuously. Add fresh thyme, kosher salt, and black pepper. Reduce heat to low and simmer the mixture, stirring occasionally until the sauce thickens, about 5 minutes.
Combine Chicken and Peas: Stir the cooked shredded chicken and frozen peas into the thickened sauce. Remove the skillet from heat. Transfer the filling to a bowl and let it cool for 20 minutes to prevent soggy crust later.
Preheat Oven: While the filling cools, preheat your oven to 425°F (220°C).
Prepare Bottom Crust: On a lightly floured surface, roll out one pie crust into a 12-inch circle. Carefully transfer it to a deep 9-inch pie pan, pressing it into the edges and letting excess dough hang over the sides.
Fill Pie: Spoon the cooled chicken filling into the prepared pie crust, spreading it out evenly.
Top Crust: Roll out the second pie crust into an 11-inch circle. Place it over the filling. Trim the edges of both crusts to within 1 inch of the pie plate edge, then tuck and crimp to seal. Brush the top crust with heavy cream to encourage browning. Cut a few slits on the top crust to allow steam to escape.
Bake at High Temperature: Place the pie on a rimmed baking sheet to catch any drips. Bake in the preheated oven at 425°F for 20 minutes.
Reduce and Continue Baking: Lower the oven temperature to 350°F (175°C) and continue baking for about 40 minutes or until the crust is deep golden brown and the filling is bubbly.
Cool and Serve: Let the pot pie cool for 20 minutes after baking. If desired, sprinkle with flaked sea salt, freshly ground pepper, and garnish with fresh thyme before slicing and serving.

Notes

This recipe is freezer-friendly and makes a great make-ahead meal.
Use homemade or store-bought pie crust depending on your preference to save time or enhance flavor.
Make sure the filling is cooled before assembling to prevent the crust from becoming soggy.
Resting the pie after baking helps the filling set, making it easier to slice.
Feel free to substitute fresh peas if available, but frozen peas work well and are convenient.

Nutrition

Serving Size: 1 serving
Calories: 584 kcal
Sugar: 5 g
Sodium: 957 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 16 g
Trans Fat: 0.3 g
Carbohydrates: 43 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 97 mg