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Easy Homemade Chicken Pot Pie with Flaky Crust

A generous slice of creamy chicken pot pie showing shredded chicken, peas, and carrots under a golden, flaky puff pastry crust.
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This recipe delivers the ultimate comfort food: a creamy chicken and vegetable filling topped with a golden, flaky homemade crust. Using rotisserie chicken makes this classic savory pie simple enough for a weeknight dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 2 cups cooked, shredded chicken (use rotisserie chicken for speed)
  • 1 cup frozen peas and corn mix
  • 1 recipe for double-crust pie dough (or 2 store-bought refrigerated pie crusts)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Prepare your double-crust pie dough according to your preferred recipe or the package directions. Line the bottom of a 9-inch pie dish with one crust, trimming the edges.
  2. Melt the butter in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer and cook until it thickens, about 3 minutes.
  5. Remove the saucepan from the heat. Stir in the heavy cream, shredded chicken, and frozen vegetables. Mix well to combine the best chicken pot pie filling.
  6. Pour the filling into the prepared pie crust in the dish.
  7. Place the second pie crust over the filling. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash.
  9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. To prevent the edges from burning, cover the crust edges loosely with aluminum foil halfway through baking if needed.
  10. Let the chicken pot pie cool on a wire rack for at least 15 minutes before slicing and serving. This resting time helps the filling set.

Notes

  • If you are using leftover chicken, measure out 2 cups after shredding. This recipe works well with leftover cooked chicken breast or thigh meat.
  • For a crispier bottom crust, place the pie dish on a preheated baking sheet before putting it in the oven. This helps conduct heat directly to the bottom crust.
  • If you prefer a casserole style instead of a traditional pie, you can bake this filling in a 9×13 inch baking dish and top it with biscuits or puff pastry instead of a full top crust.

Nutrition

Find it online: https://mdlatdmm.com/easy-homemade-chicken-pot-pie-flaky-crust/