This homemade chicken pot pie recipe is the kind of comforting dinner that brings warmth to any night of the week. With a buttery crust, tender chicken, and a creamy vegetable-rich filling, this dish transforms simple ingredients into a satisfying meal that feels timeless. Whether you’re preparing dinner for your family or planning a cozy meal for guests, this recipe offers everything you love about a classic chicken recipe — hearty texture, balanced flavors, and a golden crust that wraps everything together.

Instead of shortcuts or heavily processed ingredients, this version relies on a smooth stovetop gravy that uses flour, broth, and milk to create a rich base. The combination of diced vegetables, chicken, and a soft creaminess makes this chicken pot pie a reliable and wholesome dinner option. The filling develops in one pan, the crust crisps beautifully in the oven, and the result is a warm, balanced meal that offers both convenience and flavor.

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Ingredients

Chicken & Vegetables

• 1 ½ lbs boneless skinless chicken breasts (or thighs)
• 1 small yellow onion, diced
• 2 stalks celery, diced
• 1 teaspoon minced garlic
• 1 (10 oz) bag frozen peas and carrots

For the Gravy

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk
• 2 teaspoons fresh thyme
• Salt and pepper, to taste

For the Crust

• 2 sheets refrigerated pie crust
• 1 egg, beaten

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Instructions

1. Prepare the Chicken

Place the chicken in a pot, cover it with water, and add a pinch of salt and pepper. Bring it to a steady boil and cook for roughly 20 minutes, or until the meat becomes tender enough to shred easily. Remove it from the water, let it cool slightly, and shred it with two forks. Set aside while you prepare the filling.

2. Sauté the Vegetables

In a heavy skillet or wide saucepan, melt the butter over medium heat. Add the diced onion and celery, stirring occasionally until softened, which usually takes about 5 minutes. Add the garlic and cook only until its aroma blooms—around 30–60 seconds.

3. Create the Roux

Sprinkle the flour evenly over the vegetables. Stir constantly as it absorbs the butter and coats the onions and celery. Allow it to cook for 2 to 3 minutes so that the flour loses its raw taste and begins to develop a subtle nuttiness.

4. Build the Gravy

Slowly pour in the chicken broth and milk, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer. As it heats, it will thicken into a smooth, creamy gravy. Once the texture becomes glossy and slightly thick, stir in the shredded chicken, peas, carrots, and fresh thyme. Add salt and pepper until the flavor suits your taste.

5. Assemble the Pot Pie

Preheat your oven to 400°F (200°C). Butter a 9-inch pie plate and lay one pie crust inside, pressing it gently into the edges. Pour the creamy chicken filling into the crust and spread it evenly. Place the second crust on top, seal the edges by pinching or crimping them, and brush the surface with beaten egg. Add a few small slits or holes to allow steam to escape.

6. Bake

Bake the pie for 30–40 minutes, until the crust turns golden and crisp. If the edges brown too quickly, cover them with foil partway through the baking time. Once done, let the pie rest for at least 10 minutes so the filling can settle before slicing and serving.

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Cook’s Tips & Helpful Notes

Developing a richer flavor:
Letting the roux cook long enough before adding the liquids deepens the flavor of your gravy. This simple step prevents a floury taste and helps the filling thicken beautifully.

Convenient ingredient swaps:
If your schedule is tight, cooked rotisserie chicken works just as well as freshly boiled chicken. Frozen mixed vegetables also save time without affecting the overall texture of the dish.

Crust options:
While classic pie crust is traditional, you can swap it for puff pastry for a more airy texture or place biscuits on top for a rustic version.

Storage tips:
Leftovers keep well in the refrigerator for up to four days. Warm slices in the oven for best texture. You can also freeze the unbaked pot pie for later. Allow it to thaw overnight in the fridge before baking.

Make-ahead option:
You can prepare the filling up to two days before assembling. This makes dinner preparation even easier when you’re busy.

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