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The Best Chicken Pot Pie

Nothing compares to the cozy, homey scent of a freshly made chicken pot pie filling your kitchen. It's the type of food that instantly makes you feel warm and fuzzy, like a warm blanket on a cold day. With its flaky, buttery crust, tender chicken, savory vegetables, and creamy sauce, chicken pot pie is a classic for good reason.
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Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 2 cups chicken broth plus more if needed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups half and half
  • 3 tablespoons butter
  • 1 medium onion chopped
  • 1 cup celery chopped
  • ⅓ cup all-purpose flour
  • 1 tablespoon freshly chopped parsley
  • ½ teaspoon dried thyme
  • 2 medium potatoes cooked and cubed (or 1 can small white potatoes, drained and cubed)
  • 1 ½ cups frozen mixed vegetables thawed
  • Pie crust for a double crust pie homemade or store-bought
  • 1 large egg lightly beaten (for egg wash)

Method
 

Cook the Chicken
  1. Place chicken breasts in a large pot and cover with 2 cups of chicken broth. Add salt and pepper. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 15 minutes. Remove chicken and set aside to cool. Reserve the broth.
Shred the Chicken
  1. Once cooled, shred the chicken into bite-sized pieces.
Prepare the Filling
  1. In a large skillet or saucepan, melt butter over medium heat. Add chopped onion and celery, sauté until softened, about 5 minutes.
Make the Sauce
  1. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the flour. Slowly whisk in half and half and about 1 cup of reserved chicken broth. Stir until the sauce thickens, adding more broth if needed to reach your desired consistency.
Add Seasoning and Veggies
  1. Stir in parsley, thyme, shredded chicken, cubed potatoes, and thawed mixed vegetables. Cook for 3–4 minutes, stirring occasionally. Remove from heat and let cool slightly.
Prepare the Pie Crust
  1. Preheat your oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish.
Fill and Top the Pie
  1. Pour the chicken filling into the pie crust. Roll out the second crust and place it over the filling. Trim excess dough and crimp edges to seal. Cut slits in the top crust to allow steam to escape.
Apply Egg Wash
  1. Brush the top crust with the beaten egg for a golden, shiny finish.
Bake
  1. Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and Serve
  1. Let the pot pie rest for about 10 minutes before slicing and serving.
  2. Enjoy!