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A golden-crusted chicken pot pie fresh from the oven, showcasing its flaky pastry.

Proven way to grow a perfect Chicken Pot Pie in 4 steps.

This classic chicken pot pie recipe delivers a comforting and flavorful meal with a golden, flaky crust and a creamy chicken and vegetable filling. Follow these four simple steps for a perfect family favorite.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken shredded
  • 1.5 cups mixed vegetables frozen (carrots, peas, corn)
  • 1.5 cups chicken broth
  • 0.5 cup milk
  • 1/3 cup all-purpose flour
  • 1/3 cup butter
  • 1/2 cup onion chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp fresh thyme chopped
For the Crust
  • 2 refrigerated pie crusts 9-inch

Equipment

  • Large saucepan
  • Whisk
  • 9-inch pie plate
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

Preparation
  1. In a large saucepan, melt butter and sauté the chopped onion until tender; then stir in flour, gradually whisking in chicken broth and milk until the mixture thickens.
  2. Add shredded chicken, mixed vegetables, salt, pepper, and thyme to the saucepan, mixing well to combine all ingredients for the filling.
Assembly & Baking
  1. Pour the chicken mixture into one pie crust placed in a 9-inch pie plate, then cover with the second pie crust, trimming and crimping the edges securely and cutting several slits on top for venting.
  2. Bake the pie in a preheated oven at 400°F (200°C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbly, indicating it's fully cooked.

Notes

For an extra golden crust, brush the top with an egg wash before baking.