Homemade Chicken Pot Pie – Cozy Classic Recipe
This classic Chicken Pot Pie features a creamy vegetable and chicken filling wrapped in a flaky pie crust — the ultimate comfort food.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
Scale
- 2 ½ cups cooked chicken, shredded
- 1 onion, diced
- 2 carrots, sliced
- 1 potato, diced
- 1 cup frozen peas
- 2–3 garlic cloves, minced
- ¼ cup butter
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- ¾ cup milk or half-and-half
- ½ tsp fresh thyme
- 2 tbsp chopped parsley
- Salt & pepper, to taste
- 2 pie crusts (top and bottom)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F. Sauté onion, carrot, and potato in butter for 6–8 minutes.
- Add garlic and flour. Stir to coat.
- Pour in broth and milk. Simmer until thickened.
- Add chicken, peas, thyme, salt, pepper, and parsley.
- Pour filling into bottom crust. Top with second crust and seal edges.
- Cut slits, brush with egg wash, and bake 35–40 minutes.
- Let rest 10–15 minutes before serving.
Notes
Use rotisserie chicken for convenience. Add mushrooms or spinach for variety. Freeze before baking for easy make-ahead meals.