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Easy Homemade Chicken Pot Pie with Flaky Double Crust

Close-up of a generous slice of chicken pot pie recipe showing creamy filling, shredded chicken, peas, and carrots under a flaky crust.
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This recipe delivers the ultimate comfort food: a creamy chicken and vegetable filling baked under a golden, flaky double crust. We use rotisserie chicken for speed, making this a reliable, straightforward weeknight dinner.

Ingredients

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  • 2 store-bought refrigerated pie crusts (or your favorite homemade recipe)
  • 2 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 cup whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen peas and corn mix
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place one pie crust into a 9-inch pie dish. Trim the edges.
  2. Melt the butter in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk the flour into the vegetable mixture until fully combined, cooking for 1 minute. This creates the roux base for your gravy.
  4. Gradually whisk in the chicken broth and milk. Stir constantly until the sauce thickens, about 3 to 5 minutes.
  5. Stir in the thyme, salt, and pepper. Remove the pan from the heat.
  6. Fold in the shredded chicken and the frozen peas and corn mix. Distribute the filling evenly into the bottom pie crust.
  7. Place the second pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash.
  9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
  10. Let the chicken pot pie cool on a wire rack for at least 15 minutes before slicing and serving.

Notes

  • For a quicker method, substitute 1 can (10.5 ounces) of condensed cream of chicken soup for the broth and milk, reducing the flour to 2 tablespoons.
  • If you prefer a single-crust pie, skip the top crust and cover the filling with a layer of cheddar biscuits during the last 15 minutes of baking.
  • Using leftover chicken for pot pie saves significant prep time on a busy weeknight.

Nutrition

Find it online: https://dishicious.com/easy-chicken-pot-pie-recipe/