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Easy Chicken Pot Pie

Easy chicken pot pie with golden flaky crust and creamy chicken filling on white plate
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Simple comfort food with buttery flaky crust and creamy chicken filling. Made with homemade roux for rich, thick gravy.

Ingredients

Scale
  • 1½ lbs boneless, skinless chicken breasts or thighs (or 4 cups cooked and shredded chicken)
  • 3 tablespoons butter
  • 1 small yellow onion, diced
  • 2 stalks celery, diced
  • 1 teaspoon minced garlic
  • 1 (10 oz) bag frozen peas and carrots
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • Salt and pepper, to taste
  • 2 sheets refrigerated pie crust
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 400°F. Butter the bottom and sides of a 9-inch pie plate. Line the bottom of the pie plate with one of the pie crusts and set aside.
  2. In a large pot, add chicken and cover with water. Add a little salt and pepper. Bring to a boil and cook for 20 minutes, until the meat is easily shredded. Remove from pot, let cool for 5 minutes, then shred into bite-sized pieces using two forks.
  3. While the chicken is cooking, melt the butter in a heavy bottomed skillet. Sauté the onion and celery for 5 minutes, until softened. Add the garlic and continue to sauté for 1 minute.
  4. Sprinkle the flour over the sautéed vegetables and stir to combine to create the roux. Cook for about 2 to 3 minutes, continuously stirring, until the flour turns light golden tan and becomes fragrant.
  5. While still stirring, slowly add in the broth and milk until everything is well combined. Bring to a simmer and cook until the gravy starts to thicken, about 4 minutes. Once thickening, add the peas and carrots, thyme, and shredded chicken. Stir and season to taste with salt and pepper.
  6. Add the chicken filling to the prepared pie dish and lay the other pie crust on top. Pinch the pie crust edges together, sealing the crust. Brush the top of the pie crust and the edges with the beaten egg. Use a fork to poke a few holes in the center of the pie crust to let the steam out.
  7. Bake for 30 to 40 minutes, until the pie crust is golden brown. If the edges are browning too quickly, cover just the edges with aluminum foil.
  8. Let the pot pie rest 10 minutes before serving to allow the gravy filling to set up. Then slice and serve warm.

Notes

  • Use chicken thighs for extra moisture and flavor, or substitute with rotisserie chicken to save time.
  • Fresh thyme adds the best flavor, but dried thyme works too (use 1 teaspoon).
  • Can be frozen unbaked for up to 3 months. Assemble without egg wash, wrap tightly, freeze. Brush with egg wash before baking from frozen at 375°F for 60-75 minutes.
  • Use low-sodium broth to better control salt levels in the filling.
  • Roux should turn light golden tan (blonde color), not dark brown.

Nutrition

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