Name: Comforting Chicken Pot Pie
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 cups cooked chicken, shredded or diced; 1 cup carrots, diced; 1 cup peas; ½ cup corn; ½ cup celery, chopped; ⅓ cup butter; ⅓ cup all-purpose flour; 1 ¾ cups chicken broth; ⅔ cup milk; Salt and pepper to taste; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 2 pie crusts (homemade or store-bought); 1 egg, beaten for brushing

Comforting Chicken Pot Pie

This Comforting Chicken Pot Pie is filled with tender chicken, creamy sauce, and vegetables in a flaky crust. Perfect for cozy family dinners.

Some nights call for a meal that feels like a warm hug. For me, that’s a classic Chicken Pot Pie. It’s rich, hearty, and full of comforting flavors that remind me of family dinners growing up. Every bite is creamy and satisfying, wrapped in a golden crust that makes the whole kitchen smell incredible.

My wife loves when I make this recipe because it feels special but doesn’t take all day. The creamy filling, tender chicken, and crisp pastry make it one of those meals that everyone looks forward to. Even our kids go quiet at the table when it’s served, which says everything.

Now this dish has become a weekend tradition for us, especially when the weather cools down. It’s easy to prepare, tastes even better the next day, and never fails to bring everyone together at the table.

Questions You May Have About This Recipe

Can I use rotisserie chicken?
Yes. Using cooked chicken saves time and works perfectly for this recipe.

Can I make it ahead of time?
Yes. Assemble the pie, cover it, and refrigerate for up to a day before baking.

Can I freeze it?
Yes. You can freeze it before or after baking. Let it cool completely before wrapping and freezing.

Do I have to make my own crust?
No. Store-bought pie crust works well and keeps the recipe quick and simple.

What vegetables work best?
A mix of peas, carrots, and corn gives great flavor and color, but use what your family enjoys.

What You Need to Make Comforting Chicken Pot Pie

2 cups cooked chicken, shredded or diced

1 cup carrots, diced

1 cup peas

½ cup corn

½ cup celery, chopped

⅓ cup butter

⅓ cup all-purpose flour

1 ¾ cups chicken broth

⅔ cup milk

Salt and pepper to taste

1 teaspoon dried thyme

1 teaspoon garlic powder

2 pie crusts (homemade or store-bought)

1 egg, beaten for brushing

How to Make Comforting Chicken Pot Pie

Preheat oven to 425°F.

In a large skillet, melt butter over medium heat. Add carrots, celery, and corn. Cook for 5 minutes until softened.

Stir in flour and cook for 1 minute to form a roux.

Slowly whisk in chicken broth and milk until smooth and thickened.

Add chicken, peas, thyme, garlic powder, salt, and pepper. Stir to combine.

Place one pie crust in a 9-inch pie dish and fill with the chicken mixture.

Top with the second crust, sealing the edges. Cut small slits in the top.

Brush with beaten egg and bake for 30 to 35 minutes until golden brown.

Let rest for 10 minutes before serving.

Tips

Add a splash of cream for a richer filling.

Use leftover turkey instead of chicken for a holiday twist.

Make mini pot pies in ramekins for individual servings.

Place a baking sheet under the pie to catch any drips.

Let the pie cool before slicing so the filling thickens.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “The best comfort food I’ve made all winter. My husband asked for seconds.” Susan P.

⭐️⭐️⭐️⭐️ “Loved this recipe. I used rotisserie chicken and it saved so much time.” Carol D.

⭐️⭐️⭐️⭐️⭐️ “Flaky crust and creamy filling. My grandkids devoured it.” Linda J.

⭐️⭐️⭐️⭐️ “Turned out perfect. I added a bit of cream and it made it even more delicious.” Patty H.

⭐️⭐️⭐️⭐️⭐️ “Tastes like home. Easy to follow and full of flavor.” Diane L.

Printable Recipe

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