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Easy Chicken Pot Pie

A comforting homemade chicken pot pie with a buttery flaky crust and a rich, creamy gravy made from scratch with a simple roux. Loaded with tender shredded chicken and hearty vegetables.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs or 4 cups cooked shredded chicken or rotisserie chicken
  • 3 tbsp unsalted butter
  • 1 small yellow onion diced
  • 2 stalks celery diced, include leaves for extra flavor
  • 1 tsp minced garlic
  • 10 oz frozen peas and carrots 1 bag
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk half and half for a creamier result
  • 2 tsp fresh thyme
  • salt and pepper to taste
  • 2 sheets refrigerated pie crust store-bought
  • 1 egg beaten, for egg wash

Equipment

  • 9-inch pie plate
  • Large pot for boiling chicken
  • Heavy-bottomed skillet
  • Whisk
  • Pastry brush

Method
 

  1. Preheat oven to 400 degrees F. Butter the bottom and sides of a 9-inch pie plate. Press one sheet of pie crust evenly into the dish and set aside.
  2. If using raw chicken, place in a large pot and cover with water. Season with salt and pepper. Bring to a boil and cook for 20 minutes until fully cooked and easily shredded. Drain and shred with two forks. Skip this step if using rotisserie chicken.
  3. Melt butter in a heavy-bottomed skillet over medium heat. Add the diced onion and celery and cook for 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
  4. Sprinkle flour over the vegetables and stir constantly for 2 to 3 minutes until the flour lightly browns and smells nutty. Do not stop stirring.
  5. While still stirring, slowly pour in the chicken broth and milk. Bring to a gentle simmer and cook for about 4 minutes until the gravy thickens. Stir in the frozen peas and carrots, fresh thyme, and shredded chicken. Season with salt and pepper to taste.
  6. Pour the filling into the prepared pie dish. Lay the second pie crust over the top and pinch the edges together to seal. Brush the top crust with beaten egg. Poke a few holes or cut a small X in the center to allow steam to escape.
  7. Bake for 30 to 40 minutes until the crust is deep golden brown. Cover the edges with foil if they brown too quickly. Let rest for 10 minutes before slicing.

Notes

Using rotisserie chicken saves about 20 minutes. Include celery leaves in the filling for extra flavor. Whole milk creates a creamy gravy; half and half makes it even richer. Assemble up to 2 days ahead and refrigerate unbaked. Freeze unbaked for up to 3 months and thaw overnight before baking.