There’s something deeply satisfying about a homemade chicken pot pie. It’s the kind of meal that feels like a warm hug on a chilly day, with its flaky crust and creamy, savory filling.

One evening after a long day, I pulled this pot pie from the oven and watched as the golden crust bubbled with promise. The aroma filled the kitchen, inviting my family to gather around, sharing smiles and stories between bites. It reminded me how food can bring us close, even when life gets busy.

Rich, creamy filling with tender chicken and fresh vegetables
Buttery, flaky crust that melts in your mouth
Comfort food that’s perfect for weeknight dinners or special family gatherings
Make ahead and freezer-friendly for busy nights

Classic Chicken Pot Pie

Total Time: 1 hr 5 mins
Yield: 6 1x

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Description

A cozy and creamy chicken pot pie with tender chicken, vegetables, and a buttery flaky crust.

Ingredients

Scale

2 cups cooked chicken, diced
1 cup carrots, diced
1 cup peas
1/2 cup celery, diced
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup milk
2 pie crusts (store-bought or homemade)

Instructions

Preheat oven to 425°F (220°C).
In a saucepan, melt butter over medium heat. Add carrots, peas, and celery; cook until tender.
Stir in flour, salt, pepper, and garlic powder until well blended.
Gradually stir in chicken broth and milk. Cook and stir until thickened and bubbly.
Remove from heat and stir in cooked chicken.
Place one pie crust in a 9-inch pie plate. Pour in the chicken mixture.
Cover with second crust, seal edges, and cut slits in the top to vent.
Bake for 30-35 minutes or until crust is golden brown and filling is bubbly.
Let stand 10 minutes before serving.

Prep Time: 20 mins
Cook Time: 45 mins

FAQ

Can I use store-bought pie crust?

Absolutely! Using store-bought crust saves time and still delivers a delicious result. Just make sure to keep it chilled before baking for the best texture.

How do I make this recipe ahead of time?

You can assemble the pot pie completely and refrigerate it for up to 24 hours before baking. For longer storage, freeze it unbaked and bake directly from frozen, adding extra time as needed.

Ready to cozy up with a slice of homemade comfort? Save this recipe and make your next dinner unforgettable.