What type of crust works best for this dish?

A flaky pie crust, either store-bought or homemade, provides the perfect balance of crispness and tenderness to complement the creamy filling.

Can I use other proteins instead of chicken?

Yes, turkey can be substituted for chicken to vary the flavor while maintaining a similar texture.

The roux made from butter and flour is key; ensure it’s cooked properly before adding liquids to achieve a smooth, thickened sauce.

Carrots, peas, celery, and onions create a classic vegetable medley, providing sweetness and texture to the filling.

Using low-fat milk instead of whole milk and reducing the butter slightly can create a lighter version without sacrificing flavor.

A comforting, creamy chicken and vegetable filling enclosed in a flaky, golden pastry crust—a beloved family favorite.

I first served this classic chicken pot pie to my family on a chilly fall evening and it quickly became a weekly tradition.

Poultry: 2 cups (300 g) cooked chicken breast, diced or shredded
Vegetables: 1 cup (120 g) carrots, diced, 1 cup (120 g) frozen peas, 1 cup (120 g) celery, diced, 1 small onion, finely chopped, 2 cloves garlic, minced
Sauce: 4 tbsp (60 g) unsalted butter, 1/3 cup (40 g) all-purpose flour, 2 cups (480 ml) chicken broth, 1 cup (240 ml) whole milk, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme (optional)
Pastry: 1 sheet (about 250 g) store-bought or homemade pie crust, thawed if frozen, 1 egg, beaten (for egg wash)

Preheat Oven:: Preheat the oven to 400°F (200°C).
Sauté Vegetables:: In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery; sauté for 5 minutes until softened. Add garlic and cook for 1 minute.
Make Roux:: Stir in the flour and cook for 1-2 minutes to form a roux.
Add Liquids:: Gradually whisk in chicken broth and milk, stirring constantly until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
Combine Ingredients:: Add salt, pepper, thyme (if using), chicken, and peas. Stir to combine and simmer for 2 minutes. Remove from heat.
Prepare Pie Dish:: Pour the mixture into a 9-inch (23 cm) pie dish.
Assemble Pie:: Roll out the pie crust and lay it over the filling. Trim excess, seal the edges, and cut small slits in the top for steam to escape.
Apply Egg Wash:: Brush the crust with beaten egg.
Bake:: Bake for 30–35 minutes, or until the crust is golden brown.
Rest and Serve:: Let rest for 10 minutes before serving.

This recipe always brings my family together around the dining table, sharing stories and laughter over warm servings.

Large skillet, whisk, 9-inch (23 cm) pie dish, rolling pin (if using homemade crust), pastry brush

Contains Wheat (gluten), Milk, Eggs. May contain Soy (if using store-bought crust). Double-check pie crust ingredients for potential allergens.

Calories: 420, Total Fat: 22 g, Carbohydrates: 33 g, Protein: 23 g per serving

Enjoy this classic dish as a comforting meal any time of year. It freezes well for convenient leftovers.

→ What type of crust works best for this dish?: A flaky pie crust, either store-bought or homemade, provides the perfect balance of crispness and tenderness to complement the creamy filling.
→ Can I use other proteins instead of chicken?: Yes, turkey can be substituted for chicken to vary the flavor while maintaining a similar texture.
→ How can I make the filling thicker?: The roux made from butter and flour is key; ensure it’s cooked properly before adding liquids to achieve a smooth, thickened sauce.
→ What vegetables pair well in this dish?: Carrots, peas, celery, and onions create a classic vegetable medley, providing sweetness and texture to the filling.
→ Is there a way to lighten the richness?: Using low-fat milk instead of whole milk and reducing the butter slightly can create a lighter version without sacrificing flavor.