Chicken Pot Pie

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Chicken Pot Pie

By

Ben Braiser

Featured in August 2025

Chicken Pot Pie is a rustic comfort dish featuring tender chicken and mixed vegetables in a creamy sauce, all encased in a flaky, golden pie crust. Baked until bubbling and crisp, it delivers homey flavors in every slice. Perfect for weeknight dinners or potlucks, it reheats beautifully for leftovers.

Prep: 25 minutes
Cook: 45 minutes
Total: 70 minutes
Yield: 6 servings

Ingredients

2 tbsp butter
2 cup onion, diced
1.50 cup carrot, diced
0.50 celery, diced
0.50 all-purpose flour
2.50 cup chicken broth
1 cup milk
2 cup cooked chicken, shredded
1 cup peas
1 tsp dried thyme
1 tsp salt
0.50 black pepper
1 sheet pie crust

Steps

  1. Preheat oven to 400 F.
  2. Melt butter in a skillet; sauté onion, carrot, and celery until softened.
  3. Stir in flour and cook 1 minute to form a roux.
  4. Gradually whisk in chicken broth and milk; bring to a simmer until thickened.
  5. Fold in chicken, peas, thyme, salt, and pepper.
  6. Pour filling into a greased 9-inch pie dish and top with pie crust sheet; cut vents in top.
  7. Bake for 45 minutes until crust is golden and filling bubbles; let rest 10 minutes before serving.