Nothing says comfort like a warm, flaky chicken pot pie fresh from the oven. This recipe combines tender chicken and colorful vegetables in a creamy, herb-infused sauce, all wrapped in a golden crust.

I remember coming home to this aroma filling the kitchen—warmth that instantly made the day feel better. The flaky crust breaking to reveal the creamy, savory filling is pure home happiness.

Creamy filling with tender carrots, peas, celery, and chicken
Flaky, golden-brown crust that holds all the goodness
Herb-scented sauce with thyme and chicken broth for rich flavor
Individual pies make serving easy and special

Simple steps and familiar ingredients make this a go-to recipe for any night you crave comfort without fuss.

Chicken Pot Pie

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A classic chicken pot pie with a creamy white sauce, tender vegetables, and a flaky golden crust.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 4 individual pies

Ingredients

Scale

2 cups diced chicken breast
1/2 cup diced carrots
1/2 cup peas
1/2 cup diced celery
1/2 cup finely chopped onion
1/4 cup all-purpose flour
4 tablespoons butter
1 cup chicken broth
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon thyme
4 individual pie crust dough rounds

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Instructions

Preheat oven to 400°F (200°C).
In a large skillet, melt butter over medium heat.
Add onion, carrots, celery, and peas; sauté until vegetables are tender, about 5 minutes.
Stir in flour and cook for 1-2 minutes to form a roux.
Gradually whisk in chicken broth and milk, stirring constantly until sauce thickens.
Add diced chicken, salt, pepper, and thyme; cook until chicken is heated through and filling is creamy.
Divide the filling among the pie crust dough rounds placed in individual pie tins or ramekins.
Cover each with a second crust if desired, sealing edges and cutting slits for steam.
Bake for 25-30 minutes or until crust is golden brown and filling bubbles.
Let cool slightly before serving on white ceramic plates.

FAQ

Is this chicken pot pie easy to prepare ahead of time?

Yes, you can assemble the pies and refrigerate them before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

How should leftovers be stored?

Cover and refrigerate leftover pies for up to 3 days. Reheat in the oven to keep the crust flaky and the filling creamy.

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