Chicken Pot Pie Recipe

This classic chicken pot pie recipe is the epitome of comfort food. Loaded with tender chicken, savory vegetables, and a rich creamy sauce, all encased in a flaky pastry crust, it’s a wholesome meal that will warm you up from the inside out.


  • 2 boneless, skinless chicken breasts, diced
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 package store-bought pie crusts (2 crusts)


  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
  4. Stir in the frozen peas and cook for an additional 2 minutes.
  5. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
  6. Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
  7. Stir in the cooked chicken, dried thyme, salt, and pepper. Remove the skillet from the heat and set aside.
  8. Roll out one of the pie crusts and place it into the bottom of a 9-inch pie dish. Pour the chicken mixture over the crust.
  9. Roll out the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal.
  10. Cut a few slits in the top crust to allow steam to escape during baking.
  11. Place the pie dish on a baking sheet (to catch any drips) and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
  12. Allow the chicken pot pie to cool for a few minutes before serving. Enjoy!

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