This classic chicken pot pie is the kind of meal that instantly makes the house feel warmer and more welcoming. A flaky, golden crust wraps around a creamy, savory filling loaded with tender chicken, vegetables, and herbs that taste like pure comfort. The sauce is rich without being heavy, gently seasoned with thyme and parsley, and thick enough to hold together beautifully when sliced.
This is one of those recipes I turn to when everyone needs a little extra comfort at the table. I’ve made it on chilly evenings and quiet weekends, and it always delivers. My family loves cracking through that buttery top crust to get to the creamy filling underneath, and leftovers never last long. It’s simple, familiar, and deeply satisfying in the best way.
If you’re craving a timeless, cozy dinner that feels like home, this pot pie checks every box. Love this recipe? Pin it to your Comfort Food Classics board on Pinterest so you don’t lose it.
Classic Chicken Pot Pie
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings20
minutes40
minutes480
kcalA flaky double-crust chicken pot pie filled with creamy chicken, vegetables, and herbs.
Ingredients
1 package refrigerated pie crusts, 2 crusts
2 tbsp unsalted butter
1 medium white onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
2 tbsp all-purpose flour
1 cup chicken broth
½ cup heavy cream
1 tbsp dried parsley flakes
2 tsp dried thyme
Salt and black pepper, to taste
1 small bag frozen mixed vegetables
1 cup cooked chicken, chopped
1 large egg
Directions
- Preheat the oven to 180°C / 350°F. Unroll one pie crust and press it into an ungreased pie pan. Set aside.
- In a large skillet over medium heat, about 165°C / 325°F, melt the butter. Add the onion and celery and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 2 minutes more, until fragrant.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly, followed by the heavy cream. Cook until the sauce thickens. If it becomes too thick, add a splash of water.
- Stir in the parsley, thyme, salt, pepper, frozen vegetables, and chopped chicken. Simmer for a few minutes until everything is well combined and heated through.
- Pour the filling into the prepared pie crust. Place the second crust on top, seal and crimp the edges, and trim excess dough. Cut a few small slits in the top to vent steam.
- Whisk the egg with a small splash of water and brush over the crust.
- Bake for 40 to 45 minutes, until the crust is golden brown. Let cool for 10 minutes before slicing and serving.
Cooking Notes
- Letting the pie rest helps the filling set for cleaner slices.
- If the crust browns too quickly, tent loosely with foil.
- Rotisserie chicken works perfectly and saves time.
Nutrition
Estimated Nutrition per Serving
- Calories: 480 kcal
- Fat: 27 g
- Carb: 38 g
- Protein: 21 g
Recipe Science
Chicken pot pie relies on roux-based thickening and controlled baking. Flour cooked briefly in butter swells when liquid is added, creating a stable, creamy sauce that holds its structure after baking. The balance of broth and cream provides both flavor and richness without separating.
Baking the pie allows steam to escape through the vents, preventing a soggy crust. The egg wash promotes browning through protein coagulation and sugar caramelization, producing a crisp, golden finish.
Saturated fat is High (over 20% DV per serving), largely from butter, cream, and crust. Substituting half-and-half for cream or using a single crust can reduce richness while keeping the dish satisfying.
Why You’ll Love This Recipe
- Classic Comfort: Familiar, cozy flavors everyone loves.
- Flaky Golden Crust: Perfect contrast to the creamy filling.
- Family-Friendly: Mild, hearty, and filling.
- Make-Ahead Option: Assemble earlier and bake when ready.
FAQ
- Can I use fresh vegetables instead of frozen?: Yes; dice small and cook until just tender first.
- Can I freeze chicken pot pie?: Yes; freeze unbaked and add extra bake time.
- How do I prevent a soggy bottom crust?: Make sure the filling is thick and not overly hot when added.
Conclusion
This chicken pot pie is a reminder that classic recipes endure for a reason. Take your time, enjoy the process, and don’t be afraid to make it your own. Happy cooking, and savor every cozy bite. What’s your favorite comfort food to make at home?
