Classic Chicken Pot Pie (Printable)

A comforting dish featuring tender chicken and vegetables in creamy sauce beneath a golden flaky crust.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, diced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
08 - 1 cup frozen corn
09 - 1/4 cup all-purpose flour
10 - 2 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon dried sage (optional)

→ Crust

16 - 1 sheet refrigerated pie dough (sufficient for 9-inch pie)
17 - 1 egg, beaten (for egg wash)

# Directions:

01 - Set the oven temperature to 400°F.
02 - In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery, and cook for 5-6 minutes until softened.
03 - Stir in the minced garlic and cook for one minute until fragrant.
04 - Sprinkle the flour over the vegetables and stir continuously for two minutes to cook out the raw taste.
05 - Gradually whisk in the chicken broth and milk. Simmer for 4-5 minutes until mixture thickens.
06 - Stir in the diced chicken, peas, corn, salt, black pepper, thyme, and sage. Heat through then remove from heat.
07 - Transfer the filling to a 9-inch pie dish. Roll out the pie dough and cover the filling. Trim excess dough and crimp edges. Cut several small slits in crust to vent.
08 - Brush the beaten egg evenly over the top crust to promote browning.
09 - Place pie in the oven and bake for 35-40 minutes until crust is golden and filling is bubbly.
10 - Remove from oven and allow to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The filling comes together in one pan, and you've basically made dinner before the oven even preheats.
  • That moment when you cut into the crust and steam escapes—pure kitchen magic that tastes even better than it looks.
  • It feeds a crowd without fuss and tastes just as good reheated the next day.
02 -
  • Don't rush the sautéing step—those vegetables need time to soften or they'll still be tough after baking, and it completely changes the texture in a bad way.
  • If your sauce looks too thin after simmering, let it cook a bit longer; if it's too thick, whisk in milk a little at a time.
  • Keeping the peas and corn frozen until the very end saves them from turning mushy and gray—they'll be bright and tender when the pie comes out.
03 -
  • If you're using homemade pie dough, keep it cold right up until assembly—warm dough doesn't get flaky.
  • Don't skip the egg wash; it's the difference between a homemade pie and a restaurant-quality one.
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