Classic Chicken Pot Pie
This classic chicken pot pie is the ultimate comfort food—tender chunks of chicken, hearty vegetables, and a rich, creamy sauce all tucked inside a flaky golden crust. It’s warm, filling, and perfect for family dinners, especially when you want something cozy and homemade that everyone will love.
Ingredients
- 2 pounds chicken breasts boneless, skinless, cut into thirds
- 2 cups chicken broth plus more if needed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups half and half
- 3 tbsp butter
- 1 onion medium, chopped
- 1 cup celery chopped
- 1/3 cup all-purpose flour
- 1 tbsp fresh parsley chopped
- 1/2 tsp dried thyme
- 2 potatoes cooked and cubed
- 1 1/2 cups mixed vegetables frozen, thawed
- 1 double pie crust homemade or store-bought
- 1 egg large, lightly beaten
Instructions
- Place chicken, broth, salt, and pepper in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes until fully cooked.
- Remove chicken and let cool. Reserve broth, skim fat, and adjust with additional broth if needed. Combine with half and half to make 2 1/2 cups.
- Cut cooked chicken into 1/2-inch pieces.
- In a skillet, melt butter over medium heat. Add onion and celery and cook for 3 minutes until softened.
- Stir in flour, parsley, and thyme until well combined.
- Gradually stir in the broth mixture. Cook, stirring constantly, until thickened and bubbling.
- Add chicken, potatoes, and mixed vegetables. Stir until evenly combined.
- Preheat oven to 400°F. Line a deep pie dish with one crust and pour in the filling.
- Cover with top crust, seal edges, and cut vent holes.
- Brush with beaten egg and bake for 30 minutes until golden and bubbling.
- Let cool for 10 minutes before serving to allow the filling to set.
Notes
You can use rotisserie chicken for a shortcut. For extra richness, add a splash of heavy cream or a pinch of garlic powder to the sauce.
Nutrition
Calories: 480kcal
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