Classic Homemade Chicken Pot Pie

Instructions

1. Preheat the oven to 400°F (200°C).
2. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for about 6–8 minutes until softened.
3. Stir in the garlic and cook for 30 seconds.
4. Sprinkle the flour over the vegetables and stir constantly for 1 minute.
5. Slowly whisk in the chicken broth, then add the milk. Continue stirring until the sauce becomes thick and creamy, about 5 minutes.
6. Add the cooked chicken, peas, salt, pepper, thyme, parsley, and garlic powder. Stir well and simmer for 3–4 minutes. Remove from the heat and let cool slightly.
7. Fit one pie crust into a 9-inch pie dish and gently press it into the bottom and sides.
8. Spoon the chicken filling evenly into the crust.
9. Place the second pie crust over the filling. Trim any excess dough and crimp the edges to seal.
10. Cut 4–5 small slits in the top crust to allow steam to escape.
11. Whisk together the egg and water, then brush the top crust generously with the egg wash.
12. Bake for 35–45 minutes, or until the crust is deep golden brown and the filling is bubbling.
13. If the crust browns too quickly, loosely cover the edges with aluminum foil during the last 15 minutes.
14. Remove from the oven and let the pie rest for 10–15 minutes before slicing.

Tips

• Rotisserie chicken makes this recipe quick and flavorful.
• Add mushrooms, diced potatoes, or corn for extra heartiness.
• For an even richer filling, replace half of the milk with heavy cream.
• Freeze the unbaked pie for up to 3 months. Bake directly from frozen, adding about 20–25 minutes to the baking time.

Serving Suggestions

Serve this warm Chicken Pot Pie with a crisp green salad, roasted vegetables, or cranberry sauce. Every slice is packed with tender chicken, creamy vegetables, and a flaky, buttery crust that makes this timeless comfort food a family favorite.