chickendessertbaking
Chicken Pot Pie
This easy chicken pot pie recipe makes my favorite pot pie for a reason: The buttery, flaky homemade crust is a crisp delight, and the creamy filling made with tender chicken, heavy cream, and vegetables is so easy to adapt to suit what you have on hand!
From YouTube · Jan 1, 2026
This easy chicken pot pie recipe makes my favorite pot pie for a reason: The buttery, flaky homemade crust is a crisp delight, and the creamy filling made with tender chicken, heavy cream, and vegetables is so easy to adapt to suit what you have on hand!
10 min
Prep time
1 hr 10 min
Cook time
2 hrs
Total time
6
Yield
Ingredients
15 ingredients- ¼ cup unsalted butter ((56g))
- 1 cup chopped yellow onion ((about ½ onion) (120g))
- 1 cup thinly sliced carrots ((about 2 carrots) (100g))
- ½ cup chopped celery ((about 1 stalk) (50g))
- 3 garlic cloves (minced)
- ⅓ cup all-purpose flour ((40g))
- 1¾ cup chicken broth (warm (420mL))
- ½ cup heavy cream (warm (120mL))
- 2 teaspoons chopped fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups cooked, shredded chicken ((400g))
- 1 cup frozen green peas ((170g))
- Heavy cream (for brushing)
- 2 pie crusts (homemade or store-bought)
Equipment
- large skillet
- pie pan
- rolling pin
- pastry mat
Method
17 steps- Slice 1 celery stalk into thin slices (~50g).
- Peel and thinly slice about 1 cup of carrots (~100g).
- Chop about ½ cup of onion (~120g).
- Mince 3 garlic cloves or press through a garlic press.
- In a large skillet, melt ¼ cup of butter over medium-high heat.
- Add the chopped onion, sliced carrots, chopped celery, and garlic to the skillet and cook for about 5 minutes, stirring frequently, until the vegetables are slightly softened.
- Stir in ⅓ cup of all-purpose flour and cook for 1-2 minutes.
- Add 1¾ cups of chicken broth and ½ cup of heavy cream to the skillet, stirring constantly until the mixture thickens.
- Mix in 2 teaspoons of chopped thyme, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
- Add 3 cups of cooked, shredded chicken and 1 cup of frozen green peas to the mixture, stirring to combine.
- Roll out pie dough to a 12-inch circle and fit into a 9-inch deep-dish metal pie pan without pressing down.
- Transfer the cooled filling into the prepared pie crust.
- Roll out a second pie dough circle and place on top of the filling.
- Trim and crimp the edges of the pie crust.
- Brush the top crust with heavy cream.
- Bake in a preheated oven at 375°F (190°C) for about 45-50 minutes until golden brown.
- Let the pie cool slightly before serving.
Helpful tips
- Use pre-made mirepoix for quicker prep.
- Chill the filling before adding to the pie crust if still warm to prevent sogginess.
- Brush the crust with heavy cream for a golden finish.
- Use a metal pie pan for better baking results.
Storage
Store in an airtight container in the refrigerator.
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