Chicken Pot Pie

This homemade chicken pot pie is classic comfort food with a cozy, creamy filling and a golden, flaky crust. Tender chicken, vegetables, and herbs cook together in a rich sauce that’s perfect for a comforting dinner, especially as the weather starts to shift into spring. It’s hearty, family-friendly, and the kind of timeless meal that never goes out of style.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

3 cups cooked chicken diced
2 tablespoons butter
1 small onion diced
2 carrots diced
2 stalks celery diced
0.33 cup all-purpose flour
2 cups chicken broth
0.5 cup whole milk
1 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon dried thyme
2 refrigerated pie crusts

Instructions

Preparation Steps

Melt the butter in a skillet over medium heat.
Add the onion, carrots, and celery, and sauté until the vegetables are softened.
Stir in the flour and cook for about 1 minute to form a roux.
Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens into a creamy sauce.
Add the cooked chicken, salt, black pepper, and dried thyme, stirring until everything is well combined.
Transfer the filling to a pie dish lined with one pie crust.
Place the second pie crust over the top and crimp the edges to seal.
Cut a few small vents in the top crust to allow steam to escape.
Bake at 400°F for 35–40 minutes, until the crust is golden brown.
Let the pot pie cool before slicing so the filling can set.
Garnish with fresh thyme before serving.

Notes