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Chicken Pot Pie

Creamy Homemade Chicken Pot Pie

This comforting Chicken Pot Pie features tender chicken, vegetables, and a creamy savory filling tucked under a golden flaky crust. Perfect for family dinners, holidays, or cozy weeknight meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Base / Crust
  • 2 pie crusts
  • 1 egg
  • 1 tablespoon water
  • Filling
  • 2 cups cooked chicken shredded
  • 1 cup diced carrots
  • 1 cup frozen peas
  • ½ cup corn
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 3 tablespoons butter
  • ⅓ cup all-purpose flour
  • 1 ¾ cups chicken broth
  • ¾ cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon thyme
  • ½ teaspoon parsley
  • Topping
  • 1 tablespoon melted butter optional

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Melt butter in a pan and cook onion and garlic until soft.
  3. Stir in flour, then slowly whisk in broth and cream to form a thick sauce.
  4. Add chicken and vegetables and simmer until filling thickens.
  5. Pour filling into pie crust, cover with top crust, and seal edges.
  6. Brush crust with egg wash and bake 30–35 minutes until golden.

Notes

  • Let pie rest before slicing for cleaner servings.
  • Store leftovers in the fridge for up to 4 days.
  • Freeze unbaked pie for future meals.
  • Rotisserie chicken works great for quick preparation.