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A baked chicken pot pie recipe with a golden, flaky crust. The top is sprinkled with parsley, and a portion has been cut away, showing the creamy filling with chicken, peas, and carrots inside.

chicken pot pie recipe

This classic homemade chicken pot pie recipe features a rich and creamy filling with tender chicken, vegetables, and a flaky, golden crust. Perfect comfort food for family dinners!
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Prep Time 30 minutes
Cook Time 50 minutes
Baking Time 40 minutes
Total Time 2 hours
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Chicken Breasts or Thighs Boneless skinless chicken - Cut into bite-sized pieces
  • 1 cup Chicken - Broth
  • ½ cup Heavy - Cream
  • 2 tablespoon Butter
  • 2 tablespoon All-purpose Flour - For making the roux
  • 1 Yellow Onion - Diced
  • 2 Carrots - Diced
  • 2 stalks Celery - Diced
  • 1 cup Frozen - Peas
  • 2 Pre-made Pie Crusts - Or homemade pastry
  • 1 Egg - For egg wash
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 1 teaspoon Fresh - Thyme
  • ½ teaspoon Garlic - Powder

Equipment

  • 1 9-inch Pie Dish (Standard size for pot pie)
  • 1 Large skillet or Dutch oven (For cooking the filling)
  • 1 Rolling Pin (For rolling out the crust)
  • 1 Sharp knife (For chopping vegetables and chicken)
  • 1 Measuring cups (For measuring liquids and flour)
  • 1 Wooden spoon (For stirring the filling)
  • 1 Pastry brush (For brushing egg wash on crust)

Method
 

  1. Cook chicken, sauté vegetables, and create the roux.
    Ingredients for a chicken pot pie arranged on a gray surface: diced cooked chicken, diced carrots, green peas, a creamy sauce in a black bowl, a small bowl of seasoning, and a bowl of salt.
  2. Roll out bottom crust, add filling, and top with crust.
    An uncooked pie with the top crust already placed and crimped around the edges in a white pie dish. Nearby are bowls of chopped cooked chicken, mixed vegetables, and two eggs on a gray countertop, ready for assembling the chicken pot pie.
  3. Bake at high heat initially, then lower temperature to finish baking.
    A freshly baked chicken pot pie in a white dish. The golden-brown puff pastry crust is flaky and slightly shiny, sprinkled with chopped parsley. The filling underneath, visible through a cut section, contains chunks of chicken, peas, and carrots in a creamy sauce.
  4. Rest the pie to allow the filling to set before slicing.
    A baked chicken pot pie recipe with a golden, flaky crust. The top is sprinkled with parsley, and a portion has been cut away, showing the creamy filling with chicken, peas, and carrots inside.

Nutrition

Serving: 250gCalories: 380kcalCarbohydrates: 35gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 6mgCalcium: 4mgIron: 10mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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