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.
