This chicken pot pie is rich, comforting, and made for cold winter nights. Creamy filling and a golden crust turn it into a true family favorite.
Prep & Cook Time
Prep: 20 minutes
Cook: 40 minutes
Total: 60 minutes
Ingredients
1 lb chicken breast, cooked and diced
2 tbsp olive oil
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup milk
Salt and black pepper to taste
1/2 tsp dried thyme
1 refrigerated pie crust
Instructions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery and cook until softened.
Add the butter and let it melt, then sprinkle in the flour and stir until fully combined and lightly cooked.
Slowly pour in the chicken broth and milk, stirring constantly until the sauce thickens into a creamy filling.
Add the diced chicken, thyme, salt, and black pepper. Stir well and remove from heat.
Transfer the filling to a baking dish and cover with the pie crust, sealing the edges gently.
Bake until the crust is golden and the filling is bubbling. Let rest briefly before serving.
Nutrition Facts (approx.)
Calories: 520
Protein: 28g
Fat: 32g
Carbohydrates: 32g
Quick Facts
Texture: Creamy filling with a flaky crust
Best for: Classic comfort dinners
Skill level: Easy
Tips
Let the filling cool slightly before adding the crust so it bakes evenly without becoming soggy.
Cut small slits in the crust to allow steam to escape and keep the top crisp.
Season the filling gradually and taste before baking to keep the flavors balanced.
Variations
Swap the pie crust for a biscuit-style topping to create a softer, more rustic finish.
Add peas or green beans to the filling for extra color and texture, a trick often used in dishes like sheet pan chicken and vegetables.
Use leftover roasted chicken to deepen the flavor and save preparation time, especially if it’s from something like a Sassy Scotty chicken salad.