Name: Classic Chicken Pot Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken; 3 tablespoons butter; 1 small onion, diced; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 1 3/4 cups chicken broth; 2/3 cup milk or cream; 2 cups frozen mixed vegetables (peas, carrots, corn); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme (optional); 2 pie crusts (top and bottom); 1 egg, beaten (for egg wash)

Craving something warm, creamy, and wrapped in a golden crust? This Classic Chicken Pot Pie might just be your next go-to comfort food. It’s the kind of dish that feels like a hug from the inside out—hearty, savory, and timeless. With tender chicken, colorful vegetables, and a flaky pie crust that shatters just right, this pie turns a chilly evening into something worth savoring.

Whether you’re serving a crowd or saving slices for yourself, chicken pot pie has the rare quality of being both rustic and rich. It’s perfect for make-ahead meals, potlucks, or cozy family dinners. And yes, there’s something a little magical about lifting that golden lid and revealing a creamy filling brimming with flavor.

Preparation Phase & Tools to Use

Before diving into the filling and crust, setting up your kitchen with the right tools is a game-changer. Here’s what you’ll need and why it matters:

Large Skillet or Dutch Oven: This is where your base magic happens. Sautéing onions, cooking the chicken, and making the roux—you need even heat and enough depth.
Rolling Pin: For rolling out homemade pie crust or even smoothing store-bought dough evenly.
Pie Dish (9-inch): A standard pie plate is the perfect size to hold the creamy filling without overflow.
Whisk: Ensures your sauce is lump-free and creamy.
Pastry Brush: If you’re adding an egg wash, this brush helps you get that golden crust glow.
Sharp Knife & Cutting Board: Prepping veggies efficiently is easier (and safer) with good tools.

Taking the time to organize these essentials will streamline your cooking process and help your pot pie turn out just right.

Ingredients for the Classic Chicken Pot Pie

Each ingredient here brings something essential to the creamy, comforting magic of this pie:

Cooked Chicken (shredded): The star of the show—tender and protein-packed. Great use for leftovers or rotisserie chicken.
Butter: Adds richness and helps cook the vegetables while forming the base of the roux.
Onion: Sweet and savory base flavor that anchors the filling.
Garlic: Adds aromatic depth to the entire mixture.
All-Purpose Flour: Used to create a thick and creamy sauce when combined with butter and broth.
Chicken Broth: Adds savory flavor and thins out the sauce to the perfect consistency.
Milk or Cream: Makes the filling rich and velvety.
Frozen Mixed Vegetables (peas, carrots, corn): A colorful blend that brings both texture and nutrition.
Salt & Pepper: Essential for seasoning the sauce just right.
Thyme (optional): A gentle herbaceous note that complements chicken beautifully.
Pie Crust (top and bottom): The flaky, golden exterior that holds everything together.

How To Make the Classic Chicken Pot Pie

Step 1: Sauté the Aromatics

Melt butter in a skillet and sauté the diced onion until soft, then stir in minced garlic. This is your flavor foundation.

Step 2: Build the Roux

Add the flour to the onion and garlic mixture. Stir until it forms a paste, then gradually whisk in chicken broth and milk until smooth.

Step 3: Add Chicken and Veggies

Stir in the shredded chicken and frozen vegetables. Simmer until everything is heated through and the sauce is thickened. Season with salt, pepper, and thyme.

Step 4: Assemble the Pie

Roll out the bottom pie crust and fit it into a greased pie dish. Pour the filling in, then top with the second crust. Seal the edges and cut slits for steam to escape.

Step 5: Bake to Golden Perfection

Brush the top with an egg wash and bake at 400°F (200°C) for 30-35 minutes until the crust is golden brown and crisp.

Serving and Storing This Classic

Serve your Classic Chicken Pot Pie straight from the oven once it has cooled for a few minutes. Pair it with a crisp green salad or roasted vegetables for a balanced meal.

To store leftovers, let the pie cool completely, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze individual slices and reheat in the oven to maintain the crust’s texture.

Frequently Asked Questions

How can I make this ahead of time?

Prepare the filling and assemble the pie, then refrigerate it unbaked for up to 24 hours. Bake straight from the fridge, adding 5-10 extra minutes.

Can I use rotisserie chicken?

Absolutely! It’s a time-saver and adds extra flavor from the seasoning.

What vegetables can I substitute?

Feel free to swap in green beans, mushrooms, or diced potatoes. Just make sure they’re pre-cooked or frozen for consistency.

Can I make it dairy-free?

Yes, use plant-based butter and milk. Coconut cream or oat milk can be good swaps for richness.

Not for this recipe. The filling is thick and the bake time ensures the crust cooks fully.

How do I prevent a soggy bottom crust?

Bake the pie in the lower third of your oven and consider brushing the bottom crust with a thin egg wash before filling.

Want More Comfort Food Ideas?

You might also like the Delicious Beef Bowtie Pasta if you’re craving a meaty twist on pasta night. Or try the Buffalo Chicken Lasagna for a spicy and cheesy layered dinner.

Looking for cozy soups? The Creamy Broccoli Cheddar Soup and Hearty Tuscan Bean Soup make perfect partners for chilly nights.

And for a lighter complement, the zesty Italian Grinder Salad brings crunch and contrast to the plate.