Classic Baked American Chicken Pot Pie
A timeless American comfort food, this classic chicken pot pie features tender chicken breasts and vegetables in a creamy sauce, all enclosed in a flaky golden baked crust. Perfect for a satisfying dinner.
Ingredients
Check ingredients as you go.
- Filling
- Crust
Let’s make it
Preheat the oven to 425°F (220°C).
Filling
In a large saucepan, melt the butter over medium heat. Add diced onion, carrots, celery, and garlic; sauté until vegetables are tender, about 5 minutes.
Filling
Stir in the all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.
Filling
Gradually whisk in the chicken broth and milk, continuing to stir until the mixture thickens and begins to bubble gently.
Filling
Add the chicken pieces, peas, dried thyme, salt, and black pepper. Cook on low heat, stirring occasionally, until the chicken is cooked through and the filling is thick and creamy, about 10 minutes. Remove from heat.
Crust
Place one pie crust into a 9-inch pie dish, pressing down gently to line the dish.
Filling
Pour the chicken filling evenly into the pie crust.
Crust
Cover the filling with the second pie crust. Trim any excess dough and crimp the edges to seal. Cut several small slits in the top crust to allow steam to escape during baking.
Crust
If using, brush the top crust with beaten egg to achieve a golden brown color.
Baking
Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and filling is bubbly.
Serving
Remove the pot pie from the oven and let it rest for 10 minutes before serving to allow the filling to set.
Tips & notes
Use cooked leftover chicken or rotisserie chicken as a shortcut. Thaw frozen pie crusts completely before use for easy handling. Venting the crust properly prevents sogginess. Let the pie rest before slicing for cleaner servings.
Saving it for later
Store leftover pot pie covered in the refrigerator within 2 hours of cooking. Consume within 3 to 4 days. You can freeze portions wrapped in foil and plastic wrap for up to 2 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual slices in a preheated oven at 350°F (175°C) for 20 minutes, or until heated through and crust is crisp. Microwaving may soften the crust; cover loosely and heat in short intervals until warmed evenly.
