Chicken Pot Pie

The way my tiny apartment kitchen smelled that first snowy evening I attempted homemade pot pie still sticks with me more than the actual taste did. I had invited three friends over for what I called a proper Sunday dinner, having watched my grandmother make it look effortless countless times. Halfway through, I realized I had forgotten to thaw the frozen peas, so I dumped them directly into the bubbling sauce while my friends sipped wine and pretended not to notice my slight panic. The crust came out slightly lopsided, but something about that imperfect meal turned it into our monthly winter tradition.

Last winter my neighbor dropped off some fresh carrots from her garden and mentioned she had extra chicken from roasting a whole bird the night before. That casual conversation turned into an afternoon of trading ingredients across our porch and sharing pot pie stories while our fillings simmered on adjacent stovetops.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here or use leftover roast chicken for maximum flavor
• 2 tablespoons unsalted butter: This builds the foundation for your roux so do not substitute with oil
• 1 medium yellow onion: Finely chopped so it melts into the sauce rather than staying chunky
• 2 medium carrots: Peeled and diced into small even pieces for consistent cooking
• 2 celery stalks: Diced to match the carrots for that classic mirepoix base
• 2 cloves garlic: Minced fresh adds more depth than garlic powder ever could
• 1 cup frozen peas: No need to thaw first they will cook right in the sauce
• 1 cup frozen corn: Adds natural sweetness that balances the savory herbs
• 1/4 cup all-purpose flour: This thickens your sauce so it is not soupy underneath the crust
• 2 cups low-sodium chicken broth: Using low sodium lets you control the salt level yourself
• 1 cup whole milk: Creates that creamy luxurious texture we all love in pot pie
• 1 teaspoon salt: Adjust based on your broth and whether your chicken was preseasoned
• 1/2 teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference
• 1/2 teaspoon dried thyme: The herb that says comfort food in every bite
• 1/4 teaspoon dried sage: Optional but adds that Thanksgiving dinner nostalgia
• 1 sheet refrigerated pie dough: Store bought saves time but homemade is worth it if you have the patience
• 1 egg beaten: Creates that gorgeous golden finish that makes everyone ask how you did it

Instructions

Get your oven ready:

Preheat to 400°F and position a rack in the center so the crust bakes evenly without burning the edges before the center finishes.

Build your flavor base:

Melt butter in a large skillet over medium heat then add onion carrots and celery cooking about 6 minutes until they start to soften and smell sweet.

Add the aromatics:

Stir in garlic for just one minute until fragrant being careful not to let it brown or it will turn bitter.

Create your sauce base:

Sprinkle flour over the vegetables stirring constantly for 2 minutes to cook out the raw flour taste which prevents that chalky texture in finished sauces.

Make the creamy filling:

Whisk in broth gradually followed by milk bringing everything to a gentle simmer and cooking until thickened about 5 minutes.

Bring it all together:

Add chicken peas corn salt pepper thyme and sage stirring to combine then remove from heat while you prepare the crust.

Assemble the pie:

Pour filling into a 9 inch pie dish then roll dough over the top trimming excess and crimping edges before cutting slits for steam to escape.

Get that golden finish:

Brush crust with beaten egg which will give you that professional bakery shine and deep color that everyone finds irresistible.

Bake to perfection:

Bake 35 to 40 minutes until crust is deeply golden and filling is bubbling vigorously through the vents then let rest 10 minutes before serving.

Pin It

My dad still talks about the Thanksgiving I decided to make individual pot pies instead of a traditional turkey and how my grandmother pretended to be offended while actually going back for thirds.

Make Ahead Magic

The filling can be prepared up to two days in advance and stored in the refrigerator which actually improves the flavor as the herbs have time to meld with the vegetables and broth.

Crust Secrets

If using refrigerated dough let it sit at room temperature for 15 minutes before rolling to prevent cracking and ensure it fits over your filling without tearing.

Serving Ideas

A crisp green salad with vinaigrette cuts through the richness and brightens the whole meal without competing with the pie flavors.

• Warm crusty bread for sopping up any extra sauce
• A glass of dry white wine pairs surprisingly well
• Leftovers taste even better the next day for lunch

Pin It

There is something deeply satisfying about serving a dish that makes people instinctively lean in and inhale deeply before taking that first bite.

Recipe Q&A

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time. Simply dice the meat and add it during step 6 when combining ingredients.

→ How do I store leftovers?

Cool completely, then cover tightly with foil or transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.

→ Can I make this ahead?

Prepare the filling up to 24 hours in advance and refrigerate. Assemble with crust just before baking, adding 5-10 minutes to bake time if filling is cold.

→ What vegetables can I substitute?

Frozen mixed vegetables, green beans, or diced potatoes work well. Adjust cooking time slightly for harder vegetables like potatoes.

→ Why is my filling runny?

The sauce needs to simmer until noticeably thickened in step 5. If still too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in.

→ Can I use homemade crust?

Absolutely. Prepare your favorite double-crust recipe, chill thoroughly, and roll out as directed. Homemade adds wonderful flavor and texture.