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The Ultimate Easy Homemade Chicken Pot Pie with Flaky Double Crust

A close-up slice of homemade chicken pot pie recipe showing creamy filling with shredded chicken, peas, and carrots under a golden, flaky crust.
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Make this classic, creamy chicken pot pie with a flaky double crust. This recipe uses simple steps to deliver the ultimate comfort food for your family dinner, ready in under an hour.

Ingredients

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  • 2 pie crusts (one for bottom, one for top)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Place one pie crust into a 9-inch pie dish. Trim the edges and set aside.
  2. Melt the butter in a large saucepan over medium heat. Add the chopped 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 and milk until the mixture thickens into a gravy. Bring the mixture to a simmer.
  5. Remove the saucepan from the heat. Stir in the shredded chicken, frozen peas, and frozen corn. Mix everything until combined.
  6. Pour the creamy chicken filling into the prepared bottom pie crust.
  7. Place the second pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. 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.
  10. Let the chicken pot pie cool on a wire rack for at least 15 minutes before slicing and serving.

Notes

  • For a quicker process, use a refrigerated, pre-made pie crust.
  • If you want a richer flavor, substitute half of the chicken broth with dry white wine.
  • If the crust starts browning too quickly during baking, loosely cover the edges with aluminum foil.

Nutrition

Find it online: https://cookingbyfelix.com/chicken-pot-pie-recipe/