Easy Chicken Pot Pie
A cozy, no-fuss way to bring homemade comfort food to the table, this Easy Chicken Pot Pie Recipe boasts a flaky crust and creamy filling in under an hour.
Ingredients
- 2 tablespoons unsalted butter (or olive oil for a lighter twist)
- 1 small yellow onion finely diced (sweet onions add gentle flavor)
- 2 medium carrots sliced into thin rounds (or 1 cup frozen diced carrots)
- 2 celery stalks chopped (look for firm, green ribs)
- 1 cup frozen peas (no need to thaw)
- 2 cloves garlic minced (fresh gives the best aroma)
- 1/3 cup all-purpose flour (use 1/2 cup cornstarch for gluten-free)
- 2 cups low-sodium chicken broth (homemade or store-bought)
- 1 cup whole milk or half-and-half (for extra creaminess)
- 3 cups cooked chicken shredded (rotisserie works wonders here)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon rosemary finely chopped (optional for an herby kick)
- Kosher salt and freshly ground black pepper to taste
- 1 refrigerated pie crust (store-bought keeps it easy; see Notes for homemade flaky crust)
- 1 egg beaten with 1 teaspoon water (for an egg wash and glossy top)
Instructions
- Heat oven to 400°F. Let the chilled crust sit on the counter while you build the filling to prevent cracks.
- Melt butter in a large skillet over medium heat. Cook onion, carrots, and celery until softened, about 5 minutes.
- Stir in garlic, then sprinkle flour over veggies. Cook for 1 minute more.
- Slowly whisk in chicken broth and milk until smooth. Continue whisking until the mixture thickens and bubbles, about 3–4 minutes.
- Remove skillet from heat; fold in shredded chicken, peas, thyme, and rosemary. Season with salt and pepper.
- Transfer hot filling into a 9-inch pie dish or individual ramekins. Lay the crust over the top or cut vents in smaller lids.
- Brush the crust with beaten egg for a bakery-style shine.
- Place the pie on a baking sheet and bake for 25–30 minutes until the crust is deep golden and filling bubbles through vents.
- Let the pie sit for 10 minutes to set the filling and hold its shape for slicing.
Notes
• Homemade Crust Hack: Mix 1¼ cups flour, 8 tablespoons cold butter (cubed), ½ teaspoon salt, and ice water for extra flakiness.
• Gravy Too Thin? Let it simmer longer or whisk in a cornstarch slurry.
• Dice veggies uniformly for even cooking; use a food processor for speed.
• Add a splash of white wine in the sauce for depth.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
• Gravy Too Thin? Let it simmer longer or whisk in a cornstarch slurry.
• Dice veggies uniformly for even cooking; use a food processor for speed.
• Add a splash of white wine in the sauce for depth.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
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