Chicken Pot Pie

The snow had been falling for three days straight when I finally gave in and made my first proper chicken pot pie. Something about that steam rising up through the flaky crust while everything outside stayed frozen and quiet made the whole house feel like a sanctuary.

My grandmother used to make pot pie whenever anyone in the family was feeling under the weather or just having a rough week. Years later, I found myself doing the same thing for my roommates during our first terrible winter in a drafty apartment, watching their shoulders actually relax as they took that first bite.

Ingredients

• 2 cups cooked chicken breast, diced: Rotisserie chicken works beautifully here, or use leftovers from a whole roasted chicken
• 2 tablespoons unsalted butter: This builds the flavor foundation for your sauce, so do not skimp
• 1 medium yellow onion, finely chopped: The backbone of aromatics that makes the filling taste like home
• 2 medium carrots, peeled and diced: These provide sweetness and that classic pot pie texture everyone expects
• 2 celery stalks, diced: Do not skip this, it adds the subtle savory depth that balances the creaminess
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, avoid the jarred stuff if you can
• 1 cup frozen peas: They hold their texture better than canned and add lovely pops of bright color
• 1 cup frozen corn: Sweetness that balances the savory elements perfectly
• 1/4 cup all-purpose flour: This is what transforms your sauce from thin to velvety and luscious
• 2 cups low-sodium chicken broth: Use good quality broth, it is half the flavor of your final sauce
• 1 cup whole milk: Creates that rich, creamy texture that makes pot pie so comforting
• 1 teaspoon salt: Adjust this based on how salty your chicken broth and cooked chicken are
• 1/2 teaspoon freshly ground black pepper: Freshly ground really does make a noticeable difference
• 1/2 teaspoon dried thyme: This herb is nonnegotiable for that classic pot pie flavor profile
• 1/4 teaspoon dried sage: Optional, but adds this wonderful earthy warmth that feels like autumn
• 1 sheet refrigerated pie dough: Store-bought is completely fine, but homemade will earn you serious points
• 1 egg, beaten: This gives your crust that gorgeous bakery shine and golden color

Instructions

Get your oven ready:

Preheat to 400 degrees and position a rack in the center of your oven for even baking

Build your flavor base:

Melt the butter in a large skillet over medium heat, then add onion, carrots, and celery, sautéing for 5 to 6 minutes until they soften and start to smell amazing

Add the aromatics:

Stir in the garlic and cook for just 1 minute until fragrant, taking care not to let it brown or it will turn bitter

Create your roux:

Sprinkle the flour over the vegetables and stir constantly, cooking for 2 minutes to remove that raw flour taste

Make the sauce:

Gradually whisk in the chicken broth and milk, bring to a simmer, and cook for 4 to 5 minutes until thickened enough to coat the back of a spoon

Bring it all together:

Add the chicken, peas, corn, salt, pepper, thyme, and sage, stirring to combine and heating everything through

Assemble the pie:

Pour the filling into a 9-inch pie dish, roll out the dough and place it on top, trim the excess, crimp the edges, and cut a few slits to let steam escape

Add the finishing touch:

Brush the crust with the beaten egg, this is what gives it that professional golden sheen

Bake until perfection:

Bake for 35 to 40 minutes until the crust is deeply golden and the filling is bubbling up through those vents

Practice patience:

Let it rest for 10 minutes before serving or that filling will run everywhere when you cut into it

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There is something almost magical about watching people pull apart that flaky top layer to reveal the creamy filling beneath. My cousin once told me that this pie was the first home-cooked meal she really understood why people bother making from scratch.

Make Ahead Magic

You can assemble the entire pie up to a day ahead and keep it refrigerated, just add an extra 10 to 15 minutes to the baking time if it is cold from the fridge. I have also frozen unbaked pot pies with great success, just wrap them tightly and bake straight from frozen at 350 degrees for closer to an hour.

Crush It With Crust

Store-bought dough is perfectly acceptable, but if you want to level up, try brushing the crust with cream instead of egg wash for an even richer flavor. For extra flair, sprinkle everything bagel seasoning or grated parmesan over the egg wash before baking.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through the richness beautifully, and warm dinner rolls never hurt anyone. This is also one of those meals that somehow tastes even better the next day, if you are lucky enough to have leftovers.

• A glass of chilled white wine balances the creamy filling perfectly
• Keep extra hot sauce on hand for those who like a little kick
• This freezes remarkably well for emergency comfort food

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There are few things in life as satisfying as pulling a golden pot pie out of the oven and watching everyone instinctively migrate toward the kitchen. Simple, nourishing, and deeply comforting.

Recipe Q&A

→ Can I make chicken pot pie ahead of time?

Yes, prepare the filling up to 24 hours in advance and refrigerate. Assemble with the crust just before baking, or freeze the unbaked pie for up to 3 months.

→ How do I know when the pot pie is done?

The crust should be deep golden brown and you'll see the filling bubbling through the vent slits. The internal temperature should reach 165°F for safe consumption.

→ Can I use rotisserie chicken?

Absolutely. A store-bought rotisserie chicken works perfectly and saves time. Simply dice the meat and add it to the filling during step 6.

→ What vegetables work best in pot pie?

Classic choices include carrots, celery, onions, peas, and corn. You can also add potatoes, green beans, or mushrooms based on preference.

→ Why let the pie rest before serving?

Resting for 10 minutes allows the filling to set slightly, making cleaner slices and preventing the hot sauce from running when cut.

→ Can I make this without a top crust?

Yes, you can top with mashed potatoes for a shepherd's pie style, or use biscuits dropped on top for a cobbler variation.