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Easy Homemade Chicken Pot Pie

Golden, flaky crust gives way to a rich, creamy filling packed with tender chicken and garden vegetables. This cozy classic delivers pure comfort in every bite, simple to make, deeply satisfying, and perfect for bringing everyone together around the table
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken shredded or diced
  • 1 cup carrots chopped
  • 1 cup peas
  • 1 cup celery chopped
  • 1 cup potatoes diced
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 tsp thyme
  • salt to taste
  • black pepper to taste
Crust
  • 1 pie crust store-bought or homemade

Equipment

  • Large Pan
  • Baking Dish
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large pan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until smooth.
  3. Slowly whisk in chicken broth and milk. Continue stirring until the sauce thickens.
  4. Add cooked chicken, carrots, peas, celery, and potatoes. Stir to coat evenly.
  5. Season with thyme, salt, and pepper. Let simmer for 5 minutes.
  6. Transfer the mixture into a baking dish.
  7. Place the pie crust over the top and seal the edges. Cut small slits to vent steam.
  8. Bake for 25–30 minutes until the crust is golden brown and filling is bubbling.
  9. Let rest for 5 minutes before serving.

Notes

You can customize this recipe by adding pearl onions or using roasted vegetables for deeper flavor. The filling can also be prepared ahead of time and baked later.