Chicken Pot Pie

The first time I made chicken pot pie, I was snowed in for three days and had to get creative with a rotisserie chicken and whatever vegetables were hiding in my freezer. Something magical happened when that golden crust emerged from the oven, filling the whole house with the kind of warmth that makes you forget sub-zero temperatures outside. My roommate actually put down her book and wandered into the kitchen, asking what smelled like a Sunday dinner at grandmother house we never actually had.

Last winter I made this for my father who claims to not like "fancy food," and he went back for seconds without saying a word, just nodding slightly as he scraped the last bit of crust from his plate. I have learned that pot pie has this way of making people feel cared for in a way that almost no other dish can manage, turning a regular Tuesday into something that feels special without anyone really trying.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or use leftover roasted chicken from Sunday dinner
• 2 tablespoons unsalted butter: Creates the foundation for the roux that thickens everything beautifully
• 1 medium yellow onion: Finely chopped so it melts into the sauce rather than staying in distinct pieces
• 2 medium carrots: Peeled and diced small enough to cook through evenly in the sauce
• 2 celery stalks: Diced to match the carrots for consistent texture throughout
• 2 cloves garlic: Minced fresh adds a aromatic base that elevates the whole filling
• 1 cup frozen peas: Thaw them slightly so they cook evenly with everything else
• 1 cup frozen corn: Adds natural sweetness that balances the savory elements
• 1/4 cup all-purpose flour: The key to getting that perfect creamy consistency in the sauce
• 2 cups low-sodium chicken broth: Lets you control the salt level while building depth
• 1 cup whole milk: Creates the velvety texture that makes the filling so comforting
• 1 teaspoon salt: Adjust based on whether your chicken was already seasoned
• 1/2 teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference
• 1/2 teaspoon dried thyme: Brings that classic pot pie flavor everyone recognizes
• 1/4 teaspoon dried sage: Optional, but adds warmth that reminds me of holidays
• 1 sheet refrigerated pie dough: Thawed completely makes it easier to work with
• 1 egg, beaten: Creates that gorgeous golden finish that makes everyone say wow

Instructions

Preheat and prep:

Get your oven to 400°F so everything is ready when your filling is done

Sauté the vegetables:

Melt the butter in a large skillet and cook onion, carrots, and celery for 5-6 minutes until softened and fragrant

Add the aromatics:

Stir in the garlic and cook for just 1 minute until you can smell it throughout the kitchen

Build the roux:

Sprinkle the flour over the vegetables, stirring constantly for 2 minutes to cook out any raw flour taste

Create the sauce:

Gradually whisk in the chicken broth and milk, bringing everything to a gentle simmer for 4-5 minutes until thickened nicely

Combine everything:

Add the chicken, peas, corn, salt, pepper, thyme, and sage, stirring to combine and heating through before removing from heat

Assemble the pie:

Pour the filling into a 9-inch pie dish and roll out your dough over the top, trimming excess and crimping edges before cutting vent slits

Add the finish:

Brush the crust with beaten egg everywhere you want that beautiful golden color

Bake to perfection:

Bake for 35-40 minutes until the crust is deeply golden and you can see the filling bubbling up through those vents

Let it rest:

Wait 10 minutes before serving so the filling sets slightly and makes serving much easier

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My youngest sister called me last week asking for this recipe because she wanted to make something that would make her new apartment feel like home, and I realized that is exactly what this dish does. It turns any kitchen into somewhere people want to linger, even if they are just watching through the oven door.

Making It Ahead

You can prepare the filling completely up to two days in advance and store it in the refrigerator. When you are ready to bake, just warm it slightly so it is not cold when it hits the hot oven, which helps ensure even cooking throughout.

Crust Secrets

Refrigerated pie dough works beautifully here, but if you want to make homemade, keep everything incredibly cold and work quickly. I have found that brushing the edges with water before crimping helps them seal better and creates that pretty restaurant-style finish.

Serving Suggestions

This is one of those rare complete meals that really does not need much else on the plate. A simple green salad with vinaigrette cuts through the richness nicely.

• Crust scraps can be baked separately with cinnamon and sugar for a little treat
• Leftovers reheat surprisingly well in the oven at 350°F for about 20 minutes
• The filling alone makes an incredible topping for baked potatoes

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There is something deeply satisfying about serving a dish that makes people pause and really enjoy their food. This pot pie has become my go-to for turning regular dinners into memories worth keeping.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it refrigerated. Assemble with the crust just before baking, or freeze the entire unbaked pie for up to 3 months.

→ What type of chicken works best?

Cooked chicken breast is ideal for tender, lean meat. Rotisserie chicken works perfectly for convenience. Leftover roasted or poached chicken also yields excellent results.

→ How do I know when it's done baking?

The crust should be deep golden brown, and you'll see the filling bubbling vigorously through the vent slits. If the crust browns too quickly, tent with foil.

→ Can I use frozen vegetables instead of fresh?

Absolutely. Frozen peas and corn work beautifully. If using frozen carrots and celery, sauté them slightly longer to evaporate excess moisture before adding the flour.

→ What sides pair well with this dish?

A crisp green salad with vinaigrette balances the richness. Roasted vegetables, steamed green beans, or crusty bread also complement the creamy filling nicely.