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Easy Homemade Chicken Pot Pie with Flaky Crust

A generous slice of homemade chicken pot pie showing creamy filling, shredded chicken, carrots, peas, and corn under a golden, flaky crust.
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This recipe delivers the classic comfort of homemade chicken pot pie using rotisserie chicken for speed. You get a creamy filling and a golden, flaky crust, making it a perfect, hearty meal for any weeknight.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 2 cups cooked, shredded chicken (use rotisserie chicken for ease)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 box (14.1 ounces) refrigerated pie crusts (2 crusts total)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. If you are using a 9-inch pie dish, let one pie crust sit at room temperature while you prepare the filling.
  2. In a large skillet over medium heat, melt the butter. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the flour, mixing constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer and cook until it thickens slightly, about 3 to 5 minutes.
  5. Stir in the heavy cream, cooked chicken, frozen peas, frozen corn, thyme, salt, and pepper. Mix well to combine the creamy chicken filling. Remove the skillet from the heat.
  6. Place one pie crust into the bottom of your pie dish. Pour the chicken filling evenly into the crust.
  7. Place the second pie crust over the filling. Trim the edges of both crusts and crimp them together to seal. Cut several slits in the top crust to allow steam to escape during baking.
  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 bubbly. If the edges start to brown too quickly, cover them loosely with foil.
  10. Let the chicken pot pie cool on a wire rack for at least 15 minutes before slicing and serving. This helps the filling set.

Notes

  • For a richer flavor, substitute half of the chicken broth with dry white wine and let it cook down before adding the flour.
  • If you prefer a biscuit topping instead of a double crust, skip the second crust and drop spoonfuls of biscuit dough over the filling before baking.
  • Baking time may vary slightly if you use a glass dish versus a metal pie plate. Check for bubbling filling as your primary indicator.

Nutrition

Find it online: https://cookingbycarla.com/easy-homemade-chicken-pot-pie-flaky-crust/