Easy Chicken Pot Pie (Classic, Creamy & Comforting)

This Easy Chicken Pot Pie is rich, creamy, and packed with tender chicken and vegetables under a golden, flaky crust.
It’s a timeless comfort food made simple with pantry staples and foolproof steps.

⭐ Why This Recipe Works

• Creamy homemade filling (no canned soup)

• Flaky, golden crust

• Perfect make-ahead family dinner

⏱️ Recipe Details

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour

• Servings: 6

🛒 Ingredients

Filling

• 2 cups cooked chicken, diced

• 1 cup carrots, diced

• 1 cup frozen peas

• ½ cup celery, diced

• ⅓ cup unsalted butter

• ⅓ cup all-purpose flour

• 2 cups chicken broth

• 1 cup whole milk

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp poultry seasoning

Crust

• 1 refrigerated pie crust

• 1 egg, beaten (optional egg wash)

🔪 Prep Notes (Chef’s Tips)

• Rotisserie chicken saves time

• Warm the broth to avoid lumps

• Dice vegetables evenly for uniform cooking

👨‍🍳 Step-by-Step Instructions

1. Preheat Oven

Preheat oven to 400°F (205°C). Lightly grease a 9-inch pie dish.

2. Make the Roux

In a large skillet over medium heat, melt butter.
Whisk in flour and cook 1 minute until lightly golden.

3. Build the Filling

Slowly whisk in broth and milk until thickened.
Season with salt, pepper, and poultry seasoning.

4. Add Chicken & Veggies

Stir in chicken, carrots, peas, and celery.
Simmer 3–5 minutes until slightly thick.

5. Assemble

Pour filling into pie dish.
Top with crust, crimp edges, and cut vents.
Brush with egg wash if using.

6. Bake

Bake 35–40 minutes, until crust is golden and filling is bubbling.

🔥 Pro Tip

Let the pie rest 10 minutes before slicing so the filling sets beautifully.