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A chicken pot pie topped with sprigs of thyme on a marble countertop.

Chicken Pot Pie

Herbs and Flour
Is there a more comforting dish than Chicken Pot Pie? Flaky, buttery pie crust enveloping a savoury filling of chicken and vegetables in a creamy herb sauce. It is one of the best comfort dishes around!
5 from 2 votes
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine American
Servings 6 slices
Calories 520 kcal


  • 1/4 cup butter
  • 1 medium onion diced
  • 2 medium carrots (1 cup), chopped
  • 2 ribs celery (1 cup) chopped
  • 1/4 cup flour
  • 1 1/4 cups chicken stock
  • 1 1/4 cups milk
  • 4 cups chicken shredded, cooked
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 cup peas frozen
  • 2 pie crusts (homemade or store bought)
  • 1 egg beaten with 1 tablespoon water (to form an egg wash)


  • In a large skillet, melt butter over medium heat. Add the onions, carrots, and celery and cook until soft.
  • Once the vegetables are softened, add the flour and stir to coat the vegetables. Cook for 1-2 minutes.
  • Slowly pour chicken stock and milk into the skillet. Add the cooked chicken and seasonings and bring to a simmer.
  • Stir in the frozen peas and bring to a simmer again. Continue to simmer for 10 minutes, until the pot pie filling is thick. Turn off the heat and allow it to cool. Adjust seasoning as needed.
  • Preheat oven to 400F.
  • Meanwhile, roll one pie crust out into a circle slightly larger than your pie dish (the circle should be about 12 inches in diameter for a 9 inch pie crust). Place the crust into the pie dish.
  • Add the pot pie filling into the pie crust.
  • Roll out the other pie crust into a 10 inch circle and place it over top of the filling. Tuck the excess dough behind the bottom pie crust and then press the edges to form a good seal. [Note: If the pie crust overhangs too much, trim it with clean kitchen sheers.] Cut some slits into the top of the pastry to vent it and brush with the egg wash.
  • Bake for 35-40 minutes or until the pie turns a nice golden colour.


Calories: 520kcalCarbohydrates: 43gProtein: 17gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 82mgSodium: 834mgPotassium: 460mgFiber: 4gSugar: 7gVitamin A: 4071IUVitamin C: 14mgCalcium: 111mgIron: 3mg
Keyword chicken, chicken pot pie, leftover chicken, pot pie, rotisserie chicken, savory pie, savoury pie
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