Chicken Pot Pie Classic (Printable Version)

Tender chicken and veggies in creamy sauce baked under a flaky golden crust.

# What You Need:

→ Filling

01 - 2 cups cooked chicken breast, diced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
08 - 1 cup frozen corn
09 - 1/4 cup all-purpose flour
10 - 2 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon dried sage (optional)

→ Crust

16 - 1 sheet refrigerated pie dough (for 9-inch pie)
17 - 1 egg, beaten (for egg wash)

# How-To Steps:

01 - Set the oven temperature to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery and cook for 5 to 6 minutes until softened.
03 - Incorporate minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir continuously for 2 minutes to cook the flour.
05 - Gradually whisk in chicken broth and milk. Bring to a simmer and cook for 4 to 5 minutes until thickened.
06 - Stir in chicken, peas, corn, salt, pepper, thyme, and sage. Heat through, then remove from heat.
07 - Pour the chicken and vegetable mixture into a 9-inch pie dish or casserole dish.
08 - Roll out pie dough and place over the filling. Trim excess dough, crimp the edges, and cut small slits in the dough to vent steam.
09 - Brush the top crust lightly with beaten egg.
10 - Bake for 35 to 40 minutes until the crust is golden brown and the filling is bubbling.
11 - Allow the dish to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • One dish that feels like a hug and tastes like someone spent hours on it, but doesn't actually take that long.
  • The filling is so forgiving you can swap vegetables or proteins without breaking a thing.
  • That golden crust moment is genuinely addictive and impossible to stop at one slice.
02 -
  • Whisking the flour in slowly while adding broth is non-negotiable; it's the difference between silky sauce and lumpy regret.
  • Frozen vegetables are your friend here—they won't turn to mush like fresh ones might, and they thaw perfectly in the hot filling.
  • Those small slits in the crust aren't optional; they're what prevents a soggy bottom and overflow drama.
03 -
  • Make the filling the day before and refrigerate it, then just top with crust and bake—this is how weeknight dinners become possible.
  • If your crust is browning too quickly, drape foil loosely over it; nobody needs a burnt top and a cold center.
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