Sometimes you just need the classics. This chicken pot pie is the perfect cold-weather comfort food — nothing fancy, just very delicious.
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PrintClassic Chicken Pot Pie
Sometimes you just need the classics. This chicken pot pie is the perfect cold-weather comfort food — nothing fancy, just very delicious.
- Prep Time: 15 minutes, plus time to make pie dough
- Cook Time: 45 minutes
- Total Time: 1 hour, pie dough not included
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 1 recipe Flaky All-Butter Pie Crust
- ⅓ cup butter
- 1 large yellow onion, finely diced
- 3 stalks celery, finely diced
- 3 small-medium carrots, finely diced
- 4 cloves garlic, minced
- ½ teaspoon dried thyme
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- ⅔ cup half-and-half, plus an additional splash
- 3 cups cubed cooked chicken (store-bought rotisserie is fine!)
- 1 cup frozen peas, not thawed
- 1 large egg
- Kosher salt and black pepper
Instructions
- Make the pie dough according to recipe directions.
- Preheat oven to 425°F.
- Make the filling: While the pie dough is chilling, melt the butter in a large skillet over medium heat. Add the onion, celery and carrots and season with a pinch of salt and pepper. Cook, stirring occasionally, for 5-7 minutes, or until onion is soft and translucent and celery and carrots are fork-tender. Add garlic and thyme and cook for an additional 30-60 seconds, or until fragrant.
- Sprinkle the flour over the vegetables. Stir through to coat evenly, cooking for 30-60 seconds, until no dry flour patches remain.
- Gradually pour in the chicken broth and half-and-half, stirring constantly, until liquid is evenly incorporated. Bring to a gentle simmer, stirring frequently, until mixture is thickened.
- Stir in chicken and frozen peas. The cold frozen peas should cause the liquid to thicken significantly more. Remove from heat and set aside.
- Roll out the dough: Remove the pie dough from the fridge and place on a well-floured surface. Sprinkle the top of the dough with flour and roll it out into a disc that’s about ⅛-inch thick. Transfer to a 9-inch pie dish. To do this, I like to fold the rolled-out dough in half, then in half again. Brush off excess flour and gently place the dough in the dish, unfolding it and pressing it gently into the bottom.
- Assemble the pie: Pour the filling over the bottom crust. Lay the top crust over the filling. Trim the overhang to about 1 inch, then fold the edges of the top crust underneath the bottom crust. Crimp the edges using your fingers or a fork.
- Add the egg wash: In a mug or small measuring cup, beat together the egg with a splash of half-and-half. Brush the egg wash in a light, even layer over the crust, making sure to coat the edges. Use a sharp knife to mark an “X” in the center of the top crust.
- Bake: Transfer the pie to the preheated oven. Bake for 32-35 minutes, or until crust is crisp and golden-brown. Allow to cool on the stovetop for 5-10 minutes before slicing and serving.
More cold-weather comfort food:
Guinness and Cheddar Shepherd’s Pie
Classic Beef Chili
Spicy Pork and Cabbage Noodles
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