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slice of easy chicken pot pie recipe with creamy filling

Easy Chicken Pot Pie Recipe

A classic, creamy homemade chicken pot pie with a flaky golden crust — the best comfort food dinner, made completely from scratch.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American
Servings 6 Servings
Calories 420 kcal

Ingredients
  

Filling

  • 2 tbsp butter
  • 1 lb boneless, skinless chicken breasts or thighs, cubed
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 1¾ cups chicken broth
  • ⅔ cup whole milk
  • ¾ cup frozen peas
  • ½ tsp dried thyme
  • Salt and pepper, to taste

Crust

  • 2 pie crusts, top and bottom
  • 1 egg, beaten

Instructions
 

  • Cook cubed chicken in butter over medium heat until browned; set aside.
  • Sauté onion, carrots, and celery until softened; add garlic and cook 30 seconds.
  • Stir in flour, cook 1 minute, then whisk in broth and milk. Simmer until thickened.
  • Return chicken to the pot; stir in peas, thyme, salt, and pepper. Cool slightly.
  • Pour filling into a bottom pie crust in a 9-inch pie dish; top with second crust, crimp, and vent.
  • Brush with egg wash and bake at 400°F for 35–40 minutes until golden and bubbling.
  • Rest 10 minutes before slicing and serving.

Notes

Use rotisserie chicken to save time. Freeze unbaked for up to 3 months; bake from frozen at 375°F for 60–70 minutes.
Keyword classic chicken pot pie, creamy chicken pot pie, easy chicken pot pie recipe, homemade chicken pot pie