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Classic Homemade Chicken Pot Pie with Flaky Double Crust

Close-up of a thick slice of chicken pot pie recipe filling with carrots and peas, topped by a golden, flaky crust.
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Make this classic chicken pot pie from scratch for a hearty family meal. This recipe delivers a creamy chicken filling and a perfectly flaky double crust, proving comfort food is achievable even on busy nights.

Ingredients

Scale
  • 2 pie crusts (one for bottom, one for top, homemade or store-bought)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, 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 heavy cream or 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 F (200 degrees C). Place one pie crust into a 9-inch pie dish. Trim the edges and set aside.
  2. In a large saucepan, melt the butter 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 until the mixture is smooth. Bring the mixture to a simmer, stirring until the sauce thickens.
  5. Stir in the heavy cream (or milk), cooked chicken, frozen peas, and frozen corn. Remove the filling from the heat.
  6. Pour the creamy chicken filling into the crust-lined pie dish.
  7. Place the second pie crust over the filling. Trim the top crust edges and crimp 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 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
  10. Let the pot pie cool for at least 15 minutes before slicing and serving. This cooling time helps the filling set.

Notes

  • For a quicker option, substitute the double crust with simple biscuit topping placed on top of the filling.
  • If you use store-bought rotisserie chicken, this becomes an easy weeknight dinner.
  • To prevent a soggy bottom crust, place a baking sheet on the lower rack while baking to help insulate the bottom crust.

Nutrition

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