Nothing beats a homemade chicken pot pie with a golden, flaky crust and a rich, creamy filling packed with tender chicken and vegetables! 
This classic comfort-food favorite is warm, hearty, and tastes just like the kind Grandma used to make. Perfect for a cozy family dinner!
Ingredients:
For the Filling:
3 cups cooked chicken, shredded or diced
1 cup frozen peas
1 cup diced carrots
½ cup diced celery
½ cup diced onion
⅓ cup unsalted butter
⅓ cup all-purpose flour
1¾ cups chicken broth
⅔ cup whole milk
½ teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
For the Crust:
2 refrigerated pie crusts, softened according to package directions
1 large egg
1 tablespoon water
Instructions:
Preheat the oven: Heat to 400°F (200°C). Lightly grease a 9-inch pie dish.
Cook the vegetables: Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
Make the creamy sauce: Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Bring to a gentle simmer and cook for 3–5 minutes, stirring until thickened.
Add the filling: Stir in the cooked chicken, peas, salt, pepper, thyme, and garlic powder. Remove from the heat and let the filling cool slightly.
Prepare the bottom crust: Fit one pie crust into the prepared dish, pressing it gently against the bottom and sides.
Fill the pie: Spoon the chicken mixture evenly into the crust.
Add the top crust: Place the second crust over the filling. Trim and crimp the edges to seal. Cut several small slits in the top to allow steam to escape.
Brush with egg wash: Beat the egg with the water and brush lightly over the top crust for a beautiful golden finish.
Bake: Bake for 30–40 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
Rest and serve: Let the pot pie rest for 10–15 minutes before slicing so the creamy filling can set.
Tip: Use rotisserie chicken to save time, and place the pie dish on a baking sheet to catch any bubbling filling. Letting the filling cool slightly before assembling also helps prevent a soggy bottom crust.
What’s your favorite part of chicken pot pie—the flaky golden crust or the creamy chicken filling? 