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The Ultimate Creamy Chicken Pot Pie with Flaky Double Crust

A thick slice of amazing chicken pot pie showing shredded chicken, carrots, and peas in a creamy sauce under a golden, flaky crust.
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Create the ultimate comfort food with this homemade chicken pot pie. We break down the steps for a rich, creamy filling and a perfectly flaky, buttery double crust, making this a family favorite you can trust.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped carrots
  • 1/2 cup frozen peas
  • 1/2 cup chopped celery
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken broth (low sodium)
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 box (14.1 ounces) refrigerated pie crusts (or your favorite homemade recipe)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie dish.
  2. In a large saucepan over medium heat, melt the butter. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the flour and cook for 1 minute, stirring constantly. This step cooks out the raw flour taste.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer, stirring until the gravy thickens.
  5. Reduce the heat to low. Stir in the heavy cream, thyme, salt, and pepper. Heat through but do not boil.
  6. Remove the saucepan from the heat. Stir in the cooked, shredded chicken and frozen peas. Let the filling cool slightly while you prepare the crust.
  7. Place one pie crust into the bottom of the prepared pie dish. Trim the edges if necessary.
  8. Pour the cooled chicken filling evenly into the bottom crust.
  9. 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 during baking.
  10. Brush the top crust lightly with the beaten egg wash for a golden finish.
  11. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  12. Let the chicken pot pie cool on a wire rack for at least 15 minutes before slicing and serving. This allows the filling to set.

Notes

  • For a shortcut, use 3 cups of pre-cooked chicken, such as from a rotisserie chicken. This saves about 20 minutes of prep time.
  • If you prefer a biscuit topping instead of a double crust, skip the second crust and drop spoonfuls of prepared biscuit dough over the filling before baking.
  • To make this a skillet chicken pot pie, use an oven-safe 10-inch cast iron skillet and adjust baking time slightly if the dish is deeper than a standard pie plate.

Nutrition

Find it online: https://tastethisplate.com/chicken-pot-pie-ultimate-creamy-flaky-crust-recipe/