A cozy, creamy, from-scratch chicken pot pie with a flaky golden crust and tender veggies. Pure comfort in every bite—made simple for real life.

When the weather turns cool, there’s one dinner I always crave: chicken pot pie.

It reminds me of Sunday nights growing up—my mom would serve it in a big dish, steam curling up as she cut into that buttery crust. But somewhere along the way, I started thinking it was too much work to make from scratch… until I figured out how to make it my way.

This version is just the right balance: creamy and comforting, but with simple ingredients and a few shortcuts that keep it weeknight-friendly. You can use leftover chicken or rotisserie, frozen veggies, and even a store-bought crust if you’re short on time (no shame here!).

And that moment when you cut into the crust and the warm filling spills out? Yeah, it’s as satisfying as it sounds.

Ingredients

• 2 cups cooked shredded or diced chicken (rotisserie works great)

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 1 cup frozen peas

• ¼ cup all-purpose flour

• 1 ¾ cups chicken broth

• ½ cup milk or half-and-half

• ½ tsp dried thyme

• Salt and pepper to taste

• 1 sheet refrigerated pie crust or homemade crust

• 1 egg, beaten (for brushing)

Instructions

1. Preheat oven to 400°F.

2. Sauté the veggies: Heat oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.

3. Make the sauce: Sprinkle flour over the veggies and stir well. Slowly pour in chicken broth and milk, stirring constantly until smooth. Simmer for 5 minutes until thickened.

4. Add chicken and peas: Stir in the shredded chicken, peas, thyme, salt, and pepper. Taste and adjust seasoning if needed.

5. Assemble the pie: Pour filling into a greased 9-inch pie dish or baking dish. Top with pie crust, pressing edges to seal. Cut a few slits in the top to vent. Brush with beaten egg.

6. Bake: Bake for 25–30 minutes, until golden and bubbly. Let cool for 5–10 minutes before serving.

Tips & Substitutions

• Crust swaps: Puff pastry or biscuit dough works great on top too.

• Make it dairy-free: Use unsweetened almond milk and dairy-free butter.

• Extra cozy: Add a splash of white wine to the sauce for depth.

• Shortcut alert: Use a bag of frozen mixed vegetables instead of fresh.

Why I Love This Recipe

There’s just something about chicken pot pie that feels like a hug in a bowl.
It’s nostalgic, hearty, and it brings my family to the table fast. I love how flexible it is—I’ve made it fancy for guests and thrown it together in yoga pants on a random Tuesday. Either way, it’s a win.

Nutrition (per serving)

Serves 6

• Calories: 390

• Protein: 23g

• Carbs: 29g

• Fat: 20g

• Fiber: 3g

• Sugar: 4g