There’s nothing more comforting than pulling a golden, bubbling chicken pot pie out of the oven.
This classic, beginner-friendly recipe combines tender chicken, hearty potatoes, and sweet peas and carrots in a creamy, savory sauce—all tucked inside a flaky, buttery double crust.
It’s the kind of cozy dinner that fills your kitchen with warmth and brings everyone running to the table.
Perfect for busy weeknights or relaxed Sunday dinners, this easy chicken pot pie uses simple pantry staples and cooked chicken to keep prep stress-free.
If you’ve never made a homemade pot pie before, this recipe walks you through each step so you can create a family favorite with confidence.
Ingredients
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 2 cups chopped cooked chicken
- 1 (14.5 ounce) can peas and carrots, drained
- ½ (15 ounce) can whole new potatoes, drained
- 1 (14.1 ounce) package double-crust pie pastry, thawed
Directions
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for about 2–3 minutes until softened. Stir in the flour, salt, and pepper, cooking and stirring continuously until the onion is translucent and the mixture forms a thick paste, about 5 minutes.
- Gradually whisk in the chicken broth and milk. Bring the mixture to a gentle boil, stirring constantly, and cook until slightly thickened, about 1 minute. Remove from heat and stir in the cooked chicken, peas and carrots, and potatoes until evenly combined.
- Press one pie crust into the bottom of a 9-inch deep-dish pie pan. Spoon the chicken filling evenly into the crust. Place the remaining crust over the top, press the edges together to seal, and crimp as desired. Cut several small slits in the top crust to allow steam to escape. Place the pie pan on a baking sheet.
- Bake for about 30 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool at room temperature for 15–20 minutes before slicing to let the filling set.