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Easy Homemade Chicken Pot Pie with Flaky Crust

A close-up cross-section of a homemade chicken pot pie showing chunks of chicken, carrots, and peas in creamy sauce spilling out.
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Make this classic American pie for a comforting dinner. This recipe delivers tender chicken, mixed vegetables, and a creamy sauce under a golden, flaky crust. Using rotisserie chicken makes this family favorite quick for weeknights.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 box refrigerated pie crusts (2 crusts total)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. If you are using a 9-inch pie dish, let the pie crusts sit at room temperature for 15 minutes while you prepare the filling.
  2. In a large saucepan, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth and milk until the mixture is smooth. Bring the mixture to a simmer, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
  5. Remove the saucepan from the heat. Stir in the shredded chicken, frozen peas, and frozen corn.
  6. Place one pie crust into the bottom of your 9-inch pie dish. Pour the creamy chicken and vegetable filling evenly into the crust.
  7. Place the second pie crust over the filling. Trim and crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash.
  9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
  10. Let the chicken pot pie cool on a wire rack for at least 15 minutes before slicing and serving.

Notes

  • For a crispier bottom crust, place the pie dish on a baking sheet during the first 15 minutes of baking.
  • If you prefer a biscuit topping instead of a double crust, skip the top crust and drop 6 to 8 biscuit dough rounds over the filling before baking.
  • You can substitute frozen mixed vegetables for the peas and corn if you prefer.

Nutrition

Find it online: https://yumdrizzle.com/chicken-pot-pie-recipe-in-1-hour/