Chicken Pot Pie - Dishbook Dishbook

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Chicken Pot Pie

By Ben Braiser

Featured on August 2025

Chicken Pot Pie is a rustic comfort dish featuring tender chicken and mixed vegetables in a creamy sauce, all encased in a flaky, golden pie crust. Baked until bubbling and crisp, it delivers homey flavors in every slice. Perfect for weeknight dinners or potlucks, it reheats beautifully for leftovers.

Prep:
25 min
Cook:
45 min
Total:
70 min
Yield:
6 servings

Ingredients

  • 2 tbsp butter
  • 1 cup onion, diced
  • 0.50 cup carrot, diced
  • 0.50 cup celery, diced
  • 0.50 cup all-purpose flour
  • 2.50 cup chicken broth
  • 1 cup milk
  • 2 cup cooked chicken, shredded
  • 1 cup peas
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.50 tsp black pepper
  • 1 sheet pie crust

Steps

    1. Preheat oven to 400 F.
    2. Melt butter in a skillet; sauté onion, carrot, and celery until softened.
    3. Stir in flour and cook 1 minute to form a roux.
    4. Gradually whisk in chicken broth and milk; bring to a simmer until thickened.
    5. Fold in chicken, peas, thyme, salt, and pepper.
    6. Pour filling into a greased 9-inch pie dish and top with pie crust sheet; cut vents in top.
    7. Bake for 45 minutes until crust is golden and filling bubbles; let rest 10 minutes before serving.