Chicken Pot Pie Recipe
Chicken Dinner & Lunch

Chicken Pot Pie Recipe

Everyone will adore this simple Chicken Pot Pie Recipe!! This Chicken Pot Pie with puff pastry covers has a creamy chicken and vegetable mixture that is mildly infused with herbs. It can be served in individual pots or as one large pie.

This Chicken Pot Pie recipe involves poaching uncooked chicken in stock and milk, which serves as the broth for the creamy filling. Alternatively, use cooked chicken to speed up the process!


For the Filling:

  • 2 cups cooked chicken (rotisserie or boiled), diced
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk (whole or 2%)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the Crust:

  • 2 store-bought pie crusts (or make your own if you prefer)
  • 1 egg (for egg wash)


  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
  3. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
  5. Gradually add the chicken broth and milk, stirring constantly to avoid lumps. Cook until the mixture thickens, which should take about 5-7 minutes.
  6. Stir in the diced chicken, frozen peas, frozen corn, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes, allowing all the flavors to combine. Remove from heat.
  7. Roll out one of the pie crusts and place it in the bottom of a pie dish.
  8. Pour the chicken and vegetable mixture into the pie dish.
  9. Roll out the second pie crust and place it on top of the filling. Trim any excess dough and crimp the edges to seal the pie.
  10. Beat the egg and brush it over the top crust to create a golden finish.
  11. Cut a few small slits in the top crust to allow steam to escape.
  12. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
  13. Allow the chicken pot pie to cool for a few minutes before serving. Enjoy your homemade comfort food!

This Chicken Pot Pie is a classic favorite with a creamy, savory filling encased in a flaky pie crust. It’s perfect for a cozy dinner or a special occasion.