Chicken Pot Pie

My grandmother never measured anything when making pot pie. She would hold up a flour-dusted hand and say about this much. I spent years trying to decode her intuitive cooking until one snowy afternoon I decided to just commit to the written version. The house filled with sage and butter while the crust turned golden in the oven. Now it is the recipe my phone blows up about every November.

I brought this to a friend who had just moved into a new apartment with boxes still everywhere. We ate it sitting on the floor with paper plates and wine. She told me later that dinner made that chaotic space feel like home for the first time.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves precious time
• 2 tablespoons unsalted butter: This builds the foundation of flavor for your roux
• 1 medium yellow onion: Finely chop so it melts into the sauce rather than staying chunky
• 2 medium carrots: Fresh carrots offer better texture than pre-cut baby ones
• 2 celery stalks: The aromatic backbone that makes the filling taste complete
• 2 cloves garlic: Mince it right before adding so it does not oxidize
• 1 cup frozen peas: No need to thaw first as they cook perfectly in the hot sauce
• 1 cup frozen corn: Adds natural sweetness that balances the herbs
• 1/4 cup all-purpose flour: This thickens the sauce so it coats every bite generously
• 2 cups low-sodium chicken broth: Control the seasoning yourself instead of relying on salty broth
• 1 cup whole milk: Creates the velvety texture that makes this comfort food exceptional
• 1 teaspoon salt: Adjust based on whether your cooked chicken was previously seasoned
• 1/2 teaspoon freshly ground black pepper: Grind it right before measuring for the best flavor
• 1/2 teaspoon dried thyme: Earthy and classic with chicken
• 1/4 teaspoon dried sage: Even this small amount makes the kitchen smell like holidays
• 1 sheet refrigerated pie dough: Keep it chilled until the moment you need it for best results
• 1 egg beaten: The wash that creates that irresistible bakery-style finish

Instructions

Preheat your oven:

Set it to 400°F so it is fully ready when your filling is done

Build your aromatic base:

Melt butter in a large skillet over medium heat then add onion, carrots and celery, cooking 5-6 minutes until they soften and smell sweet

Add the garlic:

Stir in the minced garlic and cook just 1 minute until fragrant but not browned

Create the thickener:

Sprinkle flour evenly over vegetables and stir constantly for 2 minutes to cook out any raw flour taste

Make the sauce:

Whisk in broth first to prevent lumps then add milk, bringing everything to a gentle simmer

Let it thicken:

Cook 4-5 minutes until the sauce coats the back of a spoon

Finish the filling:

Fold in chicken, peas, corn and all seasonings, heating through before removing from heat

Assemble:

Pour filling into a 9-inch pie dish then drape dough over the top, trimming and crimping edges

Vent the crust:

Cut several small slits in the center to let steam escape during baking

Add the golden finish:

Brush the entire surface with beaten egg for that glossy professional look

Bake until perfection:

Bake 35-40 minutes until deeply golden and the filling bubbles up through the vents

Patience pays off:

Let the pie rest 10 minutes so the sauce sets slightly for easier serving

Save

My daughter now requests this for her birthday dinner instead of cake. That is how much this simple recipe has woven itself into our family story.

Make It Your Own

Try adding diced potatoes with the carrots if you want an even heartier filling. A splash of white wine when sautéing the vegetables adds brightness that cuts through the richness. Sometimes I mix a handful of shredded gruyère into the sauce because everything tastes better with cheese.

Freezing Tips

You can assemble the entire pie, wrap it tightly and freeze before baking. Add an extra 15-20 minutes to the baking time and cover the crust with foil if it browns too quickly. Do not freeze after baking as the crust loses its flaky texture.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the creamy richness perfectly. For a casual dinner, serve directly from the pie dish and let everyone help themselves. Warm crusty bread is never a bad idea for sopping up any remaining sauce.

• Let the pie rest at least 10 minutes before slicing
• Use a serrated knife for clean cuts through the crust
• Reheat leftovers in a 325°F oven to maintain the crispy texture

Save

Some recipes are just instructions. This one is a Sunday afternoon hug waiting to happen.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble with the crust just before baking, or bake completely and reheat at 350°F for 15-20 minutes.

→ Can I use leftover chicken?

Absolutely. Leftover rotisserie chicken or roasted chicken works perfectly. You'll need about 2 cups diced meat, roughly equivalent to 2 chicken breasts.

→ How do I know when it's done baking?

The pot pie is ready when the crust is deep golden brown and you see the filling bubbling through the vent slits. This typically takes 35-40 minutes at 400°F.

→ Can I freeze this pot pie?

Yes, assemble the unbaked pie, wrap tightly in plastic and foil, and freeze for up to 3 months. Bake from frozen at 375°F for an additional 15-20 minutes.

→ What can I serve with chicken pot pie?

A simple green salad with vinaigrette balances the richness. Roasted vegetables, mashed potatoes, or crusty bread also make excellent sides.