easy chicken pot pie recipe 2025
For Laura, comfort food means warmth, connection, and simplicity—and nothing says that better than this homemade chicken pot pie. Buttery crust, creamy filling, and tender chicken come together in a dish that feels like a hug. Flexible, forgiving, and crowd-pleasing, it’s the perfect recipe to turn any night into something special.
Equipment
- Pie Dish
- Rolling Pin
- Skillet
- Saucepan
Ingredients
Pie Crust
- 2 homemade pie crust discs chilled
Filling
- 1 lb chicken breast cubed
- 1 cup carrots sliced
- 0.5 cup celery sliced
- 1/3 cup unsalted butter
- 1/3 cup yellow onion chopped
- 1 tsp garlic minced
- 1/3 cup all-purpose flour
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup half-and-half
- 1 cup frozen peas
- 1 egg for egg wash
- 1 tbsp milk for egg wash
- fresh thyme sprigs for garnish, optional
Instructions
- Chill the homemade pie crust. Cold dough ensures a flaky crust.
- In a pot, boil the chicken, carrots, and celery until chicken is cooked and veggies are tender. Drain and set aside.
- In a skillet, melt butter. Add onions and garlic, sauté until fragrant.
- Whisk in flour, salt, pepper, and thyme. Gradually stir in chicken broth and half-and-half until a thick sauce forms.
- Roll out one crust into the pie dish. Add chicken and veggie mix, then frozen peas. Pour sauce over evenly.
- Top with second crust, trim and crimp edges. Cut slits in the top. Brush with egg wash.
- Bake at 425°F (220°C) for 30 minutes or until golden brown. Let rest 10 minutes before slicing.
Notes
Swap veggies with what you have on hand. Keep dough cold for the flakiest results. Use glass or metal pie dish for best bottom crust.
Nutrition
Calories: 520kcalCarbohydrates: 38gProtein: 27gFat: 28gSaturated Fat: 14gCholesterol: 120mgSodium: 730mgPotassium: 490mgFiber: 3gSugar: 5gVitamin A: 6200IUVitamin C: 6mgCalcium: 100mgIron: 2.5mg
Tried this recipe?Let us know how it was!