Chicken Pot Pie with Two Crusts for Cozy Dinners
Classic Chicken Pot Pie with a creamy chicken and vegetable filling under a golden, flaky crust. A comforting, satisfying one-dish meal perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
2 cups cooked chicken, shredded
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
1 medium potato, peeled and diced
1 cup peas (fresh or frozen)
4 tbsp unsalted butter
1/4 cup all-purpose flour
1½ cups chicken broth
1 cup whole milk or half-and-half
½ tsp dried thyme
¼ tsp garlic powder
Salt and pepper to taste
1 pie crust (store-bought or homemade)
1 egg, beaten (for egg wash)
Instructions
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Preheat oven to 400°F.
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In a large skillet, melt butter and sauté onion, carrots, celery, and potato for 8–10 minutes.
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Stir in flour and cook for 1–2 minutes.
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Slowly add broth and milk, whisking until smooth. Simmer until thickened.
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Add chicken, peas, thyme, garlic powder, salt, and pepper. Stir well.
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Transfer filling to a 9-inch pie dish.
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Top with crust, crimp edges, cut slits, and brush with egg wash.
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Bake 30–35 minutes until golden. Let rest before serving.
Notes
Use rotisserie chicken or frozen veggies for convenience. Puff pastry makes a rich alternative crust.