Cozy Classic Chicken Pot Pie

Golden, flaky, and bubbling with creamy goodness—this homemade chicken pot pie is the definition of comfort food done right. Whether you’re winding down on a chilly night or craving something hearty and nostalgic, this recipe wraps you in a warm, savory hug with every bite. Loaded with tender chicken, vibrant veggies, and a rich, velvety sauce all tucked under a buttery crust, it’s a timeless favorite that never goes out of style.

Why You’ll Love This Recipe

This pot pie brings all the comfort of grandma’s kitchen, but with a simple, streamlined method that fits right into busy home cooking. You can use leftover rotisserie chicken, pre-chopped veggies, or even make the filling ahead for an easy weeknight dinner. And that golden crust? Perfectly crisp and buttery every single time.

Ingredients

For the Filling:

• 2 tbsp unsalted butter
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 3/4 cup whole milk
• 2 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup frozen peas
• Salt and pepper to taste
• 1/4 tsp dried thyme (optional)

For the Crust:

• 1 refrigerated pie crust (or use homemade if preferred)
• 1 egg, beaten (for egg wash)

Instructions

Make the Filling:

• In a large skillet or saucepan, melt butter over medium heat.
• Add onion, garlic, carrots, and celery. Sauté until softened (5–7 minutes).
• Sprinkle flour over the veggies and stir constantly for 1 minute to cook out the raw taste.
• Gradually pour in the chicken broth and milk, whisking to avoid lumps.
• Bring to a simmer and cook until thickened (5–8 minutes).
• Stir in cooked chicken, peas, thyme, salt, and pepper. Remove from heat and let it cool slightly.

Assemble the Pie:

• Preheat oven to 400°F (200°C).
• Pour the filling into a deep pie dish or 9-inch round baking dish.
• Lay the pie crust over the filling, pressing the edges to seal and crimp as desired.
• Cut a few slits in the center for steam to escape.
• Brush the top with egg wash.

Bake:

• Bake for 30–35 minutes or until the crust is golden brown and the filling is bubbling.
• Let the pie rest for 10 minutes before serving to thicken the filling.

Optional Tips

• Swap in frozen mixed veggies for quicker prep.
• Add chopped fresh parsley or rosemary for extra flavor.
• Use puff pastry instead of pie crust for a flakier topping.

Final Thoughts

There’s something magical about a golden chicken pot pie fresh from the oven. It’s comforting, filling, and feels like a warm memory with every spoonful. Whether you’re feeding a crowd or just craving something cozy and nostalgic, this dish is a tried-and-true favorite for a reason.

Stick around—every visit tastes better than the last at The Buttered Bliss.