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Chicken Pot Pie

Classic Homemade Chicken Pot Pie is the steady dinner hero you need tonight. Using rotisserie chicken cuts the prep work in half without losing that scratch-made taste. We are talking tender vegetables, a thick sauce that actually coats the spoon, and a top crust that stays crisp. It is a reliable meal that feeds the whole table and makes the kitchen smell amazing. Perfect for a Sunday supper or a busy weeknight.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 8 SERVINGS

Ingredients
  

For the filling

  • 6 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 2 celery stalks diced
  • 3 carrots peeled and diced
  • 3 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 2 ½ cups chicken broth low-sodium if possible
  • 1 cup milk or half-and-half
  • 3 cups cooked shredded chicken
  • 2 cups Yukon Gold potatoes peeled and diced small
  • 1 cup frozen peas
  • 1 teaspoon salt more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon poultry seasoning optional
  • 1 teaspoon lemon juice optional, added at the end

For the crust

  • 2 refrigerated pie crusts or 1 for top-only
  • 1 egg + 1 tablespoon water egg wash

Instructions
 

  • Preheat oven to 400°F (205°C). Place bottom crust in a 9-inch pie dish (if using) and refrigerate.
  • Melt butter in a large pot over medium heat. Add onion, celery, carrots. Cook 6–8 minutes. Add garlic and cook 30 seconds.
  • Stir in flour and cook 1–2 minutes. Slowly whisk in broth, then milk. Simmer 3–5 minutes until thickened.
  • Add chicken and potatoes. Simmer 10–12 minutes until potatoes are tender. Stir in peas during the last 2 minutes. Season with salt, pepper, thyme, parsley, and poultry seasoning if using. Turn off heat and cool 10–15 minutes.
  • Pour filling into pie dish. Top with second crust. Trim and crimp edges. Cut slits on top.
  • Brush with egg wash.
  • Bake 35–45 minutes until golden and bubbling. If browning too fast, tent with foil.
  • Rest 15 minutes before slicing.

Notes

For top-crust only, pour filling into a greased baking dish and cover with one crust.
For crispier reheating, warm slices in the oven at 350°F for 15–20 minutes.
Freeze unbaked for best texture and bake from frozen 60–75 minutes at 400°F.
Tried this recipe?Let us know how it was!