Chicken Pot Pie Classic (Printable)

Tender chicken and veggies baked with creamy sauce beneath a golden, flaky crust for a comforting meal.

# 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 for a 9-inch pie
17 - 1 egg, beaten, for egg wash

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery and sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables and stir continuously, cooking for 2 minutes to form a roux.
05 - Gradually whisk in chicken broth and whole milk. Bring the mixture to a simmer and cook until thickened, approximately 4 to 5 minutes.
06 - Stir in diced chicken, frozen peas, frozen corn, salt, black pepper, dried thyme, and optional dried sage. Heat through and remove from heat.
07 - Pour the filling into a 9-inch pie dish. Roll out the refrigerated pie dough and place it over the filling. Trim excess dough, crimp edges, and cut small slits in the center to vent steam.
08 - Brush the top crust with the beaten egg to achieve a golden finish.
09 - Bake uncovered in the preheated oven for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling.
10 - Allow the dish to rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • The filling comes together in one pan without any complicated techniques or fancy equipment.
  • It tastes even better the next day, making it perfect for meal prep or bringing to someone who needs a home-cooked meal.
  • You can build it ahead and pop it straight into the oven when you need dinner, which feels like a small miracle on busy days.
02 -
  • Cold filling and a hot oven are non-negotiable—this combination ensures your crust bakes through before the bottom gets soggy.
  • Don't skip the resting time at the end, even though the steam rising from the pie is calling your name.
  • If your crust is browning too fast, tent it loosely with foil for the last 10 minutes of baking.
03 -
  • If you're worried about a soggy bottom crust, brush it lightly with beaten egg before adding the filling—this creates a protective seal.
  • Room-temperature filling transfers more gently than boiling-hot filling, which helps prevent the crust from cooking too quickly on the outside.
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