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A slice of chicken pot pie on a plate.
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Chicken Pot Pie

This chicken pot pie is such a classic comfort food. It's full of saucy, and flavorful veggies and chicken all topped with a flaky pie crust.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Main Dish
Servings: 8
Calories: 527kcal



  • 2 pie crusts* (homemade or purchased)
  • 1 large egg
  • 2 TBS cold water

For the Filling:

  • 1/3 cup butter
  • 1 cup diced potato
  • 1 cup diced carrots
  • 1 cup diced onion
  • 3/4 cup celery
  • 1/2 cup all purpose flour
  • 1 tsp minced fresh rosemary
  • 1 tsp minced fresh thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups chicken broth
  • 1/2 cup whipping cream
  • 4 cups cooked and diced chicken
  • 1 cup frozen peas or corn (optional)


  • Preheat the oven to 400 degrees Fahrenheit.
  • Roll out one of the pie crust and place it into the bottom of a 9inch pie pan. Place it in the fridge until you're ready to fill it up, and set your second pie crust aside.
  • Add the butter to a large skillet over medium heat.
  • Add in the potatoes, carrots, onions, and celery and sauté them in the butter for about 10 minutes, stirring occasionally, until they are slightly tender.
  • Stir in the flour, rosemary, thyme, and salt, and pepper, and coat the vegetables with them.
  • Slowly pour in the chicken broth and heavy cream, whisking the flour mixture into them to get rid of any lumps.
  • Continue to let the mixture simmer for about 10 more minutes, or until the sauce has thickened nicely**
  • Add in the cooked chicken, and frozen peas or corn if desired, and stir them into the gravy to warm them up.
  • Spoon the chicken mixture into the prepared pie crust.
  • Roll out the top pie crust and place it over the pie. Use your fingers or a fork to pinch the edges sealed. Cut a few slits in the top of the crust to vent.
  • Whisk together the egg and water in a small bowl, and use a silicone brush to brush the edges and top of the pie crust with the egg wash.
  • Bake the pie in the preheated oven for 40 to 50 minutes, or until the crust is nice and golden and the insides are bubbly.
  • Bake the pie in the preheated oven for 40 to 50 minutes, or until the crust is golden brown and the filling inside is bubbly. **
  • Remove the pie from the oven and let it cool for about 10 minutes. Then slice it up and serve.


**The sauce will only thicken a little more in the oven, so cook it on the stove until it's almost as thick as you want it to be in your pot pie.
**Cover the pie crust about half way through with foil, or the edges with a pie shield to keep them from going too brown.


Calories: 527kcal | Carbohydrates: 38g | Protein: 17g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 823mg | Potassium: 489mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3437IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 3mg