Classic Chicken Pot Pie
Grandma's comfort food — a cozy kitchen classic
Nothing says “home” like a warm chicken pot pie fresh from the oven. Tender chicken, sweet peas, and carrots in a creamy sauce, all tucked under a golden, flaky crust. It’s easy to chew, gentle on the stomach, and full of comfort — a dish that brings back happy memories with every bite.
Ingredients
For the filling
- 2 cups cooked chicken, diced (rotisserie works great)
- 1 cup carrots, diced
- 1 cup frozen peas
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ½ cup chopped onion
- 1¾ cups chicken broth
- ⅔ cup milk
- Salt & pepper to taste
For the crust
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Add the onion and carrots, and cook for about 5 minutes until softened.
- Stir in the flour, salt, and pepper. Slowly whisk in the chicken broth and milk. Keep stirring until the sauce thickens and gently bubbles.
- Stir in the cooked chicken and peas, then remove the pan from the heat.
- Place one crust in a pie dish. Pour in the filling, then cover with the second crust. Seal the edges and cut a few small slits in the top.
- Brush the top with the beaten egg for a beautiful golden finish.
- Bake for 30–35 minutes, until the crust is golden brown. Let it cool for 10 minutes before serving.
Nutrition (per slice)
410Calories
24gProtein
26gFat
22gCarbs
Helpful Tips
- Use rotisserie chicken to save time and effort — no cooking required.
- Add a pinch of thyme or parsley for extra flavor without needing more salt.
- Serve it warm. It’s soft, easy to chew, and wonderfully soothing on a cool day.
- Leftovers keep well in the fridge for up to 3 days — just reheat gently in the oven.
❤️ Made with love in the kitchen • A classic American comfort dish
