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A warm chicken pot pie with a golden, flaky crust

Velvety Creamy Chicken Pot Pie

This classic chicken pot pie features a rich, creamy filling with tender chicken and mixed vegetables, all encased in a flaky pie crust. Perfect for a comforting meal that feeds the soul.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 550 kcal

Equipment

  • Large, deep skillet or Dutch oven
  • 9-inch pie dish
  • Baking sheet

Ingredients
  

Filling

  • 2-3 cups cooked chicken, shredded or diced (leftover rotisserie chicken is ideal)
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth/stock low-sodium preferably
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream
  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans blend)
  • 1 medium onion, finely diced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, minced
  • Salt & black pepper to taste
  • 1 teaspoon dried thyme

Instructions
 

Get Ready

  • Preheat your oven to 400°F (200°C) and let store-bought pie crusts sit at room temperature for about 15 minutes to make them more pliable.
  • In a large skillet or Dutch oven, melt butter over medium heat. Add diced onion and celery, cooking until softened for 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.

Make the Sauce

  • Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to create a roux.
  • Gradually whisk in chicken broth, then milk or half-and-half, and finally heavy cream. Continue whisking as the mixture simmers and begins to thicken.
  • Reduce heat to low and simmer the sauce for 5-7 minutes, stirring occasionally, until it reaches a thick consistency. Stir in dried thyme, salt, and pepper to taste.

Assemble and Bake

  • Stir in the cooked chicken and frozen mixed vegetables, ensuring everything is well combined and heated through. Remove the pan from the heat.
  • Pour the chicken and vegetable filling into a 9-inch pie dish.
  • Place one pie crust over the filling, trim excess dough, and crimp the edges to seal. Cut a few slits in the top crust for steam release and brush with egg wash if desired.
  • Place the pie dish on a baking sheet and bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Tent with foil if the crust browns too quickly.
  • Remove from the oven and let the pot pie rest for 10-15 minutes before slicing and serving.

Notes

For extra flavor, consider adding a pinch of nutmeg to the sauce. If you don't have a pie dish, you can bake this in individual ramekins for single servings.