Savory Chicken Pot Pie (Printable)

Comforting blend of tender chicken, vegetables, and creamy sauce under a flaky golden crust.

# Ingredient List:

→ Chicken & Broth

01 - 2 cups cooked chicken breast, diced or shredded
02 - 2 cups low-sodium chicken broth

→ Vegetables

03 - 1 cup carrots, diced
04 - 1 cup frozen peas
05 - 1 cup celery, diced
06 - 1/2 cup yellow onion, finely chopped
07 - 2 cloves garlic, minced
08 - 2 tablespoons unsalted butter

→ Sauce

09 - 1/4 cup all-purpose flour
10 - 1 cup whole milk
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried parsley
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon salt, or to taste

→ Crust

15 - 1 sheet ready-made puff pastry or pie crust, thawed
16 - 1 egg, beaten (for egg wash)

# Directions:

01 - Set oven temperature to 400 degrees Fahrenheit.
02 - In a large skillet, melt the butter over medium heat. Add onions, garlic, carrots, and celery; cook until softened, 5 to 7 minutes.
03 - Sprinkle the flour over the vegetables, stirring continuously for 1 to 2 minutes to eliminate the raw taste.
04 - Gradually whisk in chicken broth and milk; continue stirring until mixture is smooth and thickened, about 4 to 5 minutes.
05 - Add chicken, peas, thyme, parsley, salt, and pepper. Stir to combine and allow to simmer for 2 to 3 minutes, then remove from heat.
06 - Transfer the filling into a 9-inch round pie dish or equivalent baking vessel.
07 - Place puff pastry or pie crust over the filling, trim excess, and crimp edges to seal. Cut small slits in the crust to vent steam.
08 - Brush the crust evenly with beaten egg to achieve a golden finish.
09 - Bake for 25 to 30 minutes, or until the crust is golden and filling bubbles.
10 - Allow to rest for 10 minutes before serving.

# Expert Tips:

01 -
  • It tastes like the kind of meal that took hours, but comes together in just over an hour—your secret is safe with me
  • The creamy filling and flaky pastry contrast is pure magic, the kind of thing people always ask for the recipe for
  • You can absolutely use a rotisserie chicken and frozen vegetables, making this doable even on your busiest days
02 -
  • The roux is everything—if you skip cooking the flour properly or rush the thickening process, you'll end up with a watery filling that soaks your pastry. Take your time here, and your pot pie will thank you.
  • Don't skip the egg wash. It's the difference between a pie that looks homemade in a rustic way and one that looks intentional and impressive.
03 -
  • Make your filling and let it cool completely before adding the pastry crust—a hot filling can make the bottom of your crust soggy instead of flaky. This single step changed my pot pie game entirely.
  • If you're making this ahead, assemble everything in the baking dish, cover it with plastic wrap, and refrigerate for up to 12 hours. Then bake from cold, just add 5–10 minutes to the baking time.

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