Classic Homemade Chicken Pot Pie🍗
A warm, comforting classic – perfect for chilly evenings and family gathering. With tender chicken, hearty vegetables, and a rich creamy gravy baked into a flaky pie crust, this pot pie is the kind of rustic, cozy dish that feels like home.
🥧 Ingredients
🌿Homemade pie crust (or 2 store-bought crusts)
🌿1 lb skinless, boneless chicken breasts, cubed
🌿 1 cup sliced carrots
🌿1/2 cup sliced celery
🌿1/3 cup salted butter
🌿 1/3 cup chopped yellow onion
🌿 1 tsp minced garlic
🌿 1/3 cup all-purpose flour
🌿 3/4 tsp salt
🌿 3/4 tsp freshly ground black pepper
🌿 1 tsp dried thyme leaves
🌿1 3/4 cups chicken broth
🌿 2/3 cup half & half
🌿 1 cup frozen peas
🌿 Egg wash (1 egg + 1 Tbsp milk)
🌿 Optional: fresh thyme for garnish
👩🍳 Instructions
1. Prepare the Pie Crusts
If making homemade crust, it’s easiest to prepare them the night before. If using store-bought, keep them chilled in the refrigerator until ready to roll out.
2. Cook the Chicken + Veggies
Place the cubed chicken, sliced carrots, and celery into a large pot.
Cover with just enough water. Bring to a boil over medium-high heat and cook for 10 minutes.
Drain completely and set aside to cool.
3. Make the Gravy
In a large skillet over medium heat, melt the butter. Add onions and garlic, cooking until the onions are translucent.
Whisk in the flour, thyme, salt, and pepper.
Slowly add the chicken broth and half & half, whisking until smooth.
Reduce heat and simmer 10 minutes, or until thickened to your liking.
Taste and adjust seasoning if desired.
Remove from heat.
4. Preheat the Oven
Set oven to 425°F.
5. Roll Out Bottom Crust
On a floured work surface, roll one disc of dough to about a 12-inch circle.
Fit into a 9-inch pie dish (1.5–2 inches deep).
Tuck the dough gently into the dish.
6. Assemble the Pie
Add the cooled chicken/vegetable mixture into the pie shell.
Scatter the frozen peas on top.
Pour the gravy evenly over everything.
7. Add the Top Crust
Roll out the second dough disc.
Trim or crimp edges as preferred for a rustic look.
Cut a few small slits in the top crust for ventilation.
Brush with egg wash.
8. Bake
Bake for 35–38 minutes, or until golden brown.
9. Cool & Serve
Let rest 10–15 minutes before serving.
Leftovers store wonderfully in the refrigerator.