Chicken Pot Pie Classic (Printer-Friendly)

Tender chicken and mixed vegetables baked beneath a flaky, golden crust with creamy sauce.

# 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 (enough for 9-inch pie)
17 - 1 egg, beaten (for egg wash)

# How To Make:

01 - Preheat the oven to 400°F (200°C).
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir continuously, cooking for 2 minutes to form a roux.
05 - Gradually whisk in chicken broth and whole milk. Bring to a simmer and cook until thickened, about 4 to 5 minutes.
06 - Add diced chicken, frozen peas, corn, salt, black pepper, dried thyme, and optional sage. Stir well and heat through. Remove from heat.
07 - Pour the filling into a greased 9-inch pie dish or casserole dish.
08 - Roll out refrigerated pie dough and place it over the filling. Trim excess dough and crimp edges. Cut small slits in the center to vent steam.
09 - Brush the crust surface evenly with the beaten egg to promote browning.
10 - Bake for 35 to 40 minutes until the crust is golden brown and the filling is bubbly.
11 - Remove the dish from oven and let rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • That golden, shattering crust gives way to pure comfort without pretension or fuss.
  • It comes together faster than you'd expect, which means weeknight dinners suddenly feel special.
  • Leftovers taste even better the next day, with flavors deepening and the crust staying crisp.
02 -
  • If your sauce is too thin when you add the frozen vegetables, it will never thicken—the flour mixture at the beginning is everything, so don't rush past it.
  • Cold pie dough placed directly on hot filling will cook unevenly; letting the filling cool for just 5 minutes or using dough straight from the fridge prevents a soggy bottom.
  • The egg wash changes everything—it's what separates a homemade pie from a pie that looks like someone spent all day on it.
03 -
  • Keep your pie dough cold right until the moment it hits the filling—this single thing determines whether your crust shatters or gets tough.
  • Taste the filling one last time before covering with crust, when you can still adjust the seasoning without consequences.
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