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a wedge shaped slice of homemade chicken pot pie on a plate.
5 from 6 votes

Classic Chicken Pot Pie

A buttery, flaky crust filled with tender chicken and veggies in a savory, rich gravy.
Author Diana
Servings 6 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Equipment

Ingredients

  • ⅓ cup unsalted butter
  • 1 onion diced
  • 1 cup diced carrot about 2-3 medium carrots
  • 8 ounches mushrooms diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 cloves garlic minced
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ⅓ cup all purpose flour
  • 1 ½ cups chicken broth
  • ¾ cup milk
  • 3 cups cooked shredded chicken from about 3 medium chicken breasts, see note 1
  • 1 double pie crust homemade, or purchased, see note 2
  • 1 egg plus 1 teaspoon of water, for egg wash
  • fresh thyme chopped, for garnish, optional

Instructions

  • Preheat the oven to 400°F/200°C.
  • In a large pot over medium heat, melt the butter, then add the onion and carrot. Cook, stirring frequently, until the veggies start to soften, about 4-5 minutes.
  • Add in the mushrooms, frozen peas, frozen corn, garlic, thyme, salt, and pepper. Cook, stirring frequently, until the mushrooms are cooked, about 5-6 minutes.
  • Sprinkle the flour on the vegetable mixture, then slowly pour in the broth, mixing well to avoid any clumps.
  • Add the milk and the shredded chicken and allow the filling to lightly simmer until the sauce has thickened enough that when you run a spatula across the bottom of the pan, the sauce doesn't fill in the space right away. This should take 8 to 10 minutes.
  • While the sauce is thickening, roll out both pie crusts. The bottom crust should be roughly 13 inches in diameter, and the top roughly 10 inches.
  • Place the bottom pie crust into a 9 inch pie pan, pour the filling into the crust, then top with the remaining pie crust. Press to seal the top and bottom crust together on the edges. Slice a few vent holes in the top.
  • Brush the top of your chicken pot pie with egg wash. Transfer the pie to the oven and bake for 30 minutes, or until the filling is bubbly and the top is golden brown.
  • Sprinkle with fresh tyme if desired. Serve warm.

Notes

  1. Precook the chicken for this recipe. You can boil and shred chicken breasts, use your instant pot or crockpot to make shredded chicken, or use the meat from a rotisserie chicken. 
  2. Make my recipe for All Butter Pie Crust (omit the sugar) or use your favorite recipe. Store-bought pie crust dough can also be used. 
  3. Let the pot pie rest for 20 minutes before serving if you can. A very hot pot pie will be difficult to serve, as the filling will be too loose and can run out. 
  4. To store leftovers, keep the pie wrapped with plastic wrap or in an airtight container in the fridge for up to 3 days. 

Nutrition

Calories: 460kcal | Carbohydrates: 35g | Protein: 25g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 112mg | Sodium: 816mg | Potassium: 513mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4198IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/classic-chicken-pot-pie/