Chicken Pot Pie Classic (Printable Version)

Tender chicken and mixed vegetables baked beneath a golden flaky crust in a creamy sauce.

# What You'll 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 (sufficient for 9-inch pie)
17 - 1 egg, beaten (for egg wash)

# Directions:

01 - Preheat oven to 400°F.
02 - Melt butter in large skillet over medium heat; add onion, carrots, and celery. Cook 5-6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir continuously for 2 minutes to cook out raw taste.
05 - Gradually whisk in chicken broth and milk; bring to simmer and cook 4-5 minutes until thickened.
06 - Add diced chicken, peas, corn, salt, pepper, thyme, and sage; stir to combine and heat through. Remove from heat.
07 - Transfer filling to a 9-inch pie dish. Roll out pie dough and cover filling. Trim excess dough, crimp edges, and cut slits on top for ventilation.
08 - Brush beaten egg over crust to ensure golden finish.
09 - Bake for 35-40 minutes until crust is golden and filling bubbles.
10 - Let rest for 10 minutes to set filling before serving.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, with most of the work being chopping and stirring rather than standing around waiting.
  • The creamy filling is so satisfying that even skeptics of vegetables will find themselves asking for seconds.
  • Leftovers reheat beautifully, and there's something quietly perfect about cold pie crust the next morning.
02 -
  • Don't skip the resting period—I learned this the hard way when I served a pie immediately after baking and watched the filling run all over the plate like soup.
  • Taste the sauce before it goes into the pie; seasoning it at the end is nearly impossible because you can't stir it easily once the crust is on top.
  • If your filling seems too thin when it's done simmering, don't panic—it will thicken more as the pie bakes and cools slightly.
03 -
  • Make the filling a few hours ahead and refrigerate it; the flavors meld and deepen, and you can simply top it with crust and bake when you're ready.
  • If you're worried about the bottom crust getting soggy, brush it lightly with egg white before adding the filling—this creates a protective barrier.
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