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Classic Homestyle Chicken Pot Pie with Flaky Crust

Close-up of a generous slice of chicken pot pie showing creamy filling, shredded chicken, peas, and corn under a flaky golden crust.
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Make a comforting, traditional chicken pot pie using a creamy filling and a homemade flaky crust. This recipe provides a satisfying meal for a cold evening.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 cups cooked, shredded chicken (leftover chicken works well)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 recipe for double-crust pie dough (for a 9-inch pie)

Instructions

  1. Prepare your pie dough according to your preferred recipe for a double crust. Set aside one disk for the bottom and one for the top. Preheat your oven to 400 degrees Fahrenheit (200 Celsius).
  2. In a large saucepan, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly to form a roux.
  4. Gradually whisk in the chicken broth and milk until the mixture is smooth. Bring the mixture to a simmer, stirring until the sauce thickens enough to coat the back of a spoon. This creates your creamy chicken filling base.
  5. Remove the saucepan from the heat. Stir in the cooked, shredded chicken, frozen peas, and frozen corn.
  6. Line a 9-inch pie dish with the bottom crust. Pour the chicken filling mixture into the crust.
  7. Place the top crust over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape while baking.
  8. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  9. Let the chicken pot pie cool for at least 15 minutes before slicing and serving.

Notes

  • For a quicker version, substitute store-bought puff pastry or refrigerated pie crust for the homemade dough.
  • If you do not have leftover chicken, cook 1 pound of chicken breasts or thighs and shred them before starting the filling.
  • To make this a make ahead freezer meal, assemble the entire pie (uncooked), wrap it tightly, and freeze. Thaw overnight in the refrigerator before baking as directed, adding 10 to 15 minutes to the bake time.

Nutrition

Find it online: https://pureplatepath.com/chicken-pot-pie-classic-homestyle-recipe/