Few dishes wrap you in warmth quite like a homemade chicken pot pie. With its flaky golden crust and creamy, savory filling, it’s the kind of meal that turns an ordinary evening into something cozy and memorable.
Brimming with juicy chicken, hearty vegetables, and a luscious sauce, this version delivers classic comfort in every bite. Topped with puff pastry or a buttery crust, it’s everything you love about homestyle cooking—simple, nostalgic, and deeply satisfying.
⏱ Prep Time 20 minutes ｜ 🔥 Cook Time 35 minutes ｜ 🍽 Servings 4–6 ｜ 🌱 Difficulty Level Medium ｜ 📦 Storage Tips Store in fridge for 3 days or freeze unbaked for up to 2 months
Ingredients List
- 2 tablespoons butter
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 1½ cups chicken broth
- 1 cup milk
- 2 cups cooked chicken (shredded or diced)
- 1½ cups mixed vegetables (peas, carrots, corn)
- Salt and pepper to taste
- 1/2 teaspoon dried thyme (optional)
- 1 sheet puff pastry or pie crust
- 1 egg (beaten, for egg wash)
Instructions
- Preheat oven to 200°C (400°F).
- In a skillet, melt butter over medium heat. Sauté onion until soft, about 3–4 minutes. Add garlic and cook for 1 more minute.
- Stir in flour and cook for 1–2 minutes, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Simmer until thickened, about 5 minutes.
- Add cooked chicken, vegetables, thyme, salt, and pepper. Mix well, then remove from heat.
- Pour filling into a baking dish or ramekins.
- Roll out crust and lay it over the filling. Trim edges and crimp. Cut small slits on top to vent.
- Brush crust with beaten egg for a golden finish.
- Bake for 30–35 minutes or until crust is golden and filling is bubbling.
- Let cool for 10 minutes before serving.
💡 Recipe Notes / Tips
- Shortcut: Use rotisserie chicken and frozen mixed vegetables.
- Crust choice: Puff pastry gives a flaky top; use double pie crust for top and bottom layers.
- Add richness: Stir in a spoonful of cream cheese or shredded cheddar into the filling.
🧮 Nutrition Info (approx. per serving, 6 servings)
- Calories: 410
- Carbs: 28g
- Fat: 24g
- Protein: 21g
- Sugar: 4g
❓ FAQs
Q: Can I make this ahead of time?
A: Yes! Assemble and refrigerate unbaked for up to 24 hours or freeze for later.
Q: Can I use canned chicken?
A: Absolutely. Just drain and shred before adding to the filling.
Q: How do I reheat leftovers?
A: Reheat in the oven at 180°C (350°F) until hot and crust is crisp again.
Tried this chicken pot pie recipe?
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