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Homemade Chicken Pot Pie

A healthy, comforting chicken pot pie that brings families together with its flaky crust and creamy veggie-filled filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 tablespoons olive oil or unsalted butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 3 medium carrots, diced (about 1 ½ cups)
  • 2 stalks celery, diced
  • 1 cup frozen peas (or fresh)
  • 2 cups cooked shredded chicken (rotisserie works great)
  • 3 tablespoons all-purpose flour (or gluten-free flour)
  • 2 cups low-sodium chicken broth
  • 1 cup milk (2% or plant-based unsweetened) for dairy-free
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried parsley (or 1 tablespoon fresh)
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 1 tablespoon lemon juice (optional) brightens flavor
For the crust
  • 1 sheet store-bought pie crust or 1 batch homemade crust (9-inch) for a healthier spin, use whole wheat crust or make a cauliflower crust for low-carb
  • 1 egg beaten with 1 tbsp water for egg wash skip for vegan; brush with milk or olive oil instead
Optional topping
  • 2 tablespoons melted butter or olive oil
  • 2 tablespoons panko breadcrumbs (or gluten-free crumbs)

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or deep-dish baking pan.
  2. Heat olive oil or butter in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent.
  3. Add garlic, carrots, and celery. Cook for 6–8 minutes until vegetables begin to soften.
  4. Stir in flour and cook for 1 minute to remove raw taste — this helps thicken the filling.
  5. Gradually whisk in chicken broth and milk, scraping any browned bits. Bring to a simmer and cook for 5–7 minutes until the sauce starts to thicken.
  6. Add shredded chicken, peas, thyme, parsley, lemon juice (if using), salt, and pepper. Taste and adjust seasoning. Simmer for 2–3 minutes to marry flavors.
  7. Pour filling into prepared pie dish and let cool for 5 minutes.
Assembly
  1. Drape the pie crust over the filling, trim excess, and crimp edges. Cut a few vents in the top crust to release steam.
  2. Brush with egg wash (or milk/olive oil) and sprinkle the crumb topping if using.
Baking
  1. Bake at 400°F (200°C) for 25–30 minutes or until crust is golden and filling is bubbling.
  2. If the crust browns too quickly, loosely tent with foil for the last 10 minutes.
  3. Let the pie rest for 10–15 minutes before slicing.

Notes

For thinner filling, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in; simmer for 1–2 minutes until thicker. For low-carb or gluten-free options, consider making a crustless pot pie.