Chicken Pot Pie Comfort (Print view)

Tender chicken with mixed vegetables in a creamy sauce baked under a flaky golden crust.

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

# Cooking Steps:

01 - Preheat the oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery, and sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables, stirring constantly, and cook for 2 minutes.
05 - Gradually whisk in chicken broth and milk. Bring to a simmer and cook until thickened, about 4 to 5 minutes.
06 - Add diced chicken, peas, corn, salt, pepper, thyme, and sage. Stir well and heat through. Remove from heat.
07 - Pour the prepared filling into a 9-inch pie dish.
08 - Roll out pie dough, cover the filling, trim excess dough, and crimp edges. Cut small slits in the center for ventilation.
09 - Brush the crust evenly with beaten egg to ensure golden color.
10 - Bake in the preheated oven for 35 to 40 minutes until the crust is golden brown and the filling bubbles.
11 - Allow the dish to rest for 10 minutes to set before serving.

# Expert Ideas:

01 -
  • The filling is creamy and packed with vegetables, but it won't feel heavy because the cream and broth balance perfectly.
  • That golden crust is the real star—it shatters when you cut into it and soaks up just enough filling to taste incredible.
  • It's forgiving enough to make on a weeknight but elegant enough to serve when people are coming over.
02 -
  • If your sauce looks too thin before you add the chicken, keep simmering it for another minute or two instead of panicking and adding more flour.
  • Don't skip the resting time—it sounds like a small thing, but those 10 minutes make the pie easier to slice and the flavors settle beautifully.
  • The filling needs to be warm when you add the crust, not hot enough to cook the bottom of the dough unevenly, but warm enough that the whole pie bakes together evenly.
03 -
  • Keep your pie dough cold until the very last moment before laying it on top—cold dough stays flaky, warm dough gets tough.
  • Taste the filling before you put the crust on, because once it bakes, you can't adjust the seasoning, and a tiny pinch of extra salt makes all the difference.
Go back