Name: Classic Chicken Pot Pie Recipe
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Cuisine: American
Ingredients: ¼ cup unsalted butter (56g); 1 cup chopped yellow onion (about ½ onion) (120g); 1 cup thinly sliced carrots (about 2 carrots) (100g); ½ cup chopped celery (about 1 stalk) (50g); 3 garlic cloves (minced); ⅓ cup all-purpose flour (40g); 1¾ cup chicken broth (warm) (420mL); ½ cup heavy cream (warm) (120mL); 2 teaspoons chopped fresh thyme; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 3 cups cooked, shredded chicken (400g); 1 cup frozen green peas (170g); Heavy cream (for brushing); 2 pie crusts (homemade or store-bought)

If you are searching for that comforting, hearty dish that feels like a warm hug on a plate, this Classic Chicken Pot Pie Recipe is exactly what you need. This recipe combines tender shredded chicken, vibrant vegetables, and a rich creamy sauce all tucked inside a flaky, golden pie crust. The blend of fresh thyme and perfectly cooked filling creates a dish that is both satisfying and nostalgic, a true celebration of home-cooked goodness that will have everyone asking for seconds. Whether it’s a family dinner or a special occasion, this pot pie promises flavors that are timeless and utterly delicious.

Ingredients You’ll Need

The image shows several clear glass bowls and white packages arranged neatly on a white marbled surface. There are thinly sliced orange carrots in one bowl, shredded light beige chicken in a larger bowl, chopped white onions in a smaller bowl, and bright green chopped celery in another bowl. A small bowl contains minced yellow garlic. A stick of butter in a yellow wrapper, a white bag of all-purpose flour, a white juise carton labeled heavy whipping cream, a white carton of chicken stock, and a white frozen green peas bag are also visible. A tall brass pepper grinder and a small white salt container are placed near the top right corner. The arrangement is clean and well-spaced, highlighting the raw ingredients in clear bowls for a cooking preparation scene photo taken with an iphone --ar 4:5 --v 7

The beauty of this Classic Chicken Pot Pie Recipe lies in its simple yet essential ingredients. Each component plays a key role in delivering the perfect balance of flavors, textures, and colors—lettuce’s get into what makes this dish truly special.

Unsalted butter (¼ cup): Essential for sautéing the vegetables and creating that rich, silky base for the filling.
Chopped yellow onion (1 cup): Adds sweetness and depth to the savory filling.
Thinly sliced carrots (1 cup): Bring vibrant color and a subtle natural sweetness to the mix.
Chopped celery (½ cup): Offers a crisp texture and fragrant earthiness.
Minced garlic cloves (3): Provides a warm, aromatic kick that ties all the flavors together.
All-purpose flour (⅓ cup): The thickening agent that turns the sauce into a luscious coating for the chicken and veggies.
Warm chicken broth (1¾ cup): Creates a flavorful, comforting liquid base that enriches the filling.
Warm heavy cream (½ cup): Contributes luxurious creaminess for that perfect silky texture.
Fresh thyme (2 teaspoons): The herbaceous note that elevates this classic to something special.
Kosher salt (1 teaspoon): Enhances all the natural flavors in the filling.
Ground black pepper (½ teaspoon): Adds just the right amount of mild spice and complexity.
Cooked, shredded chicken (3 cups): The hearty protein that’s the star of the dish, tender and flavorful.
Frozen green peas (1 cup): A pop of green and a touch of sweetness that balances the richness.
Heavy cream for brushing: Gives the crust its irresistible golden shine and delicate crispness.
Pie crusts (2): The flaky foundation and enclosing topper that holds everything together beautifully.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Classic Chicken Pot Pie Recipe

Step 1: Prepare the Vegetable Base

Start by melting the unsalted butter in a large skillet over medium-high heat. Add the onion, carrots, celery, and garlic, stirring frequently. Cook for about 5 minutes until the carrots soften and you can smell that beautiful aroma filling your kitchen. This is where the foundation of flavor begins—vegetables cooked just right for the perfect tender bite later.

Step 2: Make the Roux

Sprinkle the all-purpose flour over your softened vegetables, stirring constantly to cook out the floury taste. This will take about 2 minutes and create a roux, essential for thickening the sauce in the next step. Patience here leads to a luxuriously thick filling!

Step 3: Add Liquids and Seasonings

Slowly pour in the warm chicken broth and warm heavy cream while continuously stirring to avoid lumps. Stir in the chopped thyme, kosher salt, and black pepper. Turn the heat down to low and let it simmer gently until the sauce thickens, about 5 minutes. This silky, aromatic sauce is the heart of the filling.

Step 4: Incorporate Chicken and Peas

Fold the cooked, shredded chicken and frozen green peas into the thickened sauce. Combining these while the filling is still warm allows all the flavors to meld beautifully. Once mixed, transfer the filling to a bowl and let it cool for 20 minutes. This cooling step is key for easier assembly and prevents the crust from getting soggy.

Step 5: Assemble the Pie

Preheat your oven to 425°F. On a lightly floured surface, roll out one pie crust into a 12-inch circle and place it gently into a deep 9-inch pie pan, letting the excess hang over the edges. Spread the cooled chicken filling evenly inside the crust. Roll out the second crust into an 11-inch circle and place it over the filling. Trim the edges within 1 inch, tuck the extra dough underneath, and crimp the edges to seal. Brush the top crust with heavy cream for that golden finish and cut a few slits to vent steam during baking. Pop the pie on a baking sheet to catch any drips.

Step 6: Bake to Perfection

Bake the pot pie at 425°F for 20 minutes to set the crust. Then reduce the oven temperature to 350°F and continue baking for about 40 minutes, until the crust is a rich golden brown and the filling bubbles merrily inside. Letting it cool for 20 minutes before serving will help the filling set, making every slice picture-perfect.

How to Serve Classic Chicken Pot Pie Recipe

The image shows two steps of making a pie on a white marbled surface. On the left side, a white dough layer is being rolled over a white pie dish filled with a mix of light brown and orange filling, with some small green bits visible. The dough is thin and smooth, covering the filling without breaking, and a wooden rolling pin is partly visible being held by a woman's hand. On the right side, a close-up shows two pairs of fingers pressing and sealing the edge of the pie dough around the rim of the white pie dish, the dough is soft and light beige. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of flaked salt and freshly ground black pepper enhances every bite with a subtle crunch and boost of flavor. Fresh thyme sprigs add a lovely herbal aroma and an inviting pop of green, making your pot pie as beautiful as it is delicious.

Side Dishes

This hearty pot pie pairs wonderfully with a crisp garden salad tossed in a light vinaigrette, or steamed green beans for a simple, fresh balance. For a cozy comfort-meal twist, creamy mashed potatoes or roasted root vegetables also complement the flaky crust and savory filling perfectly.

Creative Ways to Present

Try individual mini pot pies baked in ramekins for personalized servings that impress your guests. Alternatively, serve a wedge alongside a bowl of homemade cranberry sauce or tangy chutney to add a delightful sweet-tart contrast that lifts every bite.

Make Ahead and Storage

Storing Leftovers

After enjoying your Classic Chicken Pot Pie Recipe, wrap any leftovers tightly with foil or plastic wrap and store in the fridge for up to 3 days. This prevents the crust from drying out while keeping the filling fresh and flavorful.

Freezing

You can freeze the entire assembled pot pie before baking or freeze leftover cooked portions. Wrap tightly in plastic and foil to protect from freezer burn, then store for up to 2 months. When ready, thaw overnight in the refrigerator for best results.

Reheating

Reheat your leftovers in the oven at 350°F until warmed through (around 20-25 minutes), which helps maintain that crispy crust. Avoid microwaving if you want to keep the crust flaky rather than soggy. This way, every bite tastes just as wonderful as fresh out of the oven.

FAQs

Can I use store-bought rotisserie chicken for this pot pie?

Absolutely! Using cooked rotisserie chicken is a fantastic time-saver and adds great flavor. Just shred the cooked chicken before mixing it into the filling.

What can I substitute for heavy cream?

If you don’t have heavy cream, whole milk mixed with a little butter or half-and-half works well. The texture might be slightly lighter but still delicious.

Can I make the filling ahead of time?

Yes! You can prepare the filling a day ahead and keep it refrigerated. Just give it a good stir before assembling the pie the next day.

How do I prevent a soggy crust?

Cooling the filling before placing it into the crust helps prevent sogginess. Also, brushing the crust with cream and venting the top allows moisture to escape during baking.

Is this recipe suitable for freezing pre-baked pot pie?

It’s best to freeze the pot pie before baking. Once baked, freezing can alter the crust’s texture. To freeze, wrap tightly and bake from thawed state for best results.

Final Thoughts

There is something incredibly satisfying about the comforting embrace of a classic chicken pot pie, and this Classic Chicken Pot Pie Recipe truly delivers on that promise. It’s a wonderful combination of simple ingredients turned magical through technique and love. I highly encourage you to try this recipe soon—it’s the kind of dish that brings smiles, full bellies, and memories made around the table. Happy baking!

Classic Chicken Pot Pie Recipe

Ingredients You’ll Need