Go Back
Comforting Creamy Chicken Pot Pie Recipe

Comforting Creamy Chicken Pot Pie

A classic two-crust chicken pot pie filled with creamy chicken gravy, tender vegetables, and sweet peas. This cozy savory main dish serves six and uses rotisserie or leftover cooked chicken for convenience.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 2 crusts Refrigerated or homemade 9-inch pie crusts
Creamy Chicken Filling
  • 6 tablespoons Unsalted butter
  • 1 Medium yellow onion, finely chopped
  • 2 Medium carrots, peeled and diced
  • 2 ribs Celery ribs, diced
  • 1/3 cup All-purpose flour
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Dried thyme
  • 1 3/4 cups Chicken broth
  • 2/3 cup Whole milk or half-and-half
  • 3 cups Cooked chicken, shredded or cubed
  • 1 cup Frozen peas
Crust Finish
  • 1 egg plus 1 tablespoon water Large egg, beaten with water

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Fit one crust into a 9-inch deep-dish pie plate and keep the second crust chilled.
  2. Melt the butter in a large skillet or saucepan over medium heat. Add the onion, carrots, and celery, then cook for 6–8 minutes until the vegetables begin to soften.
  3. Stir in the flour, kosher salt, black pepper, and dried thyme. Cook for about 1 minute, stirring constantly, to remove the raw flour taste.
  4. Gradually whisk in the chicken broth, followed by the milk or half-and-half. Simmer for 3–5 minutes, stirring frequently, until the sauce thickens into a creamy gravy.
  5. Stir in the cooked chicken and frozen peas, then remove the filling from the heat. Taste and adjust the seasoning with additional salt if needed.
  6. Let the filling cool for 10–15 minutes, then spoon it into the bottom crust. Cover with the chilled top crust, trim and crimp the edges, and cut several vents in the top.
  7. Brush the crust with the beaten egg mixed with 1 tablespoon water. Place the pie on a baking sheet and bake at 425°F for 15 minutes.
  8. Reduce the oven temperature to 375°F and continue baking for 20–30 minutes, until the crust is deeply golden and the filling is bubbling. Rest the pie for at least 10–15 minutes before serving.

Notes

Use rotisserie chicken or leftover roast chicken to save time. Add broth and milk gradually while whisking for a smooth sauce, and bake the pie on a preheated baking sheet to encourage browning and catch any bubbling filling.