Flavour Quest Recipes

🥧 Old-Fashioned Chicken Pot Pie

Old-fashioned chicken pot pie is a comforting classic made with tender chicken, hearty vegetables, and a creamy, savory filling baked beneath a flaky golden crust. Warm, nostalgic, and satisfying, it’s a timeless dinner that feels like home.

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 6

Ingredients Method

Ingredients

For the Filling:
2 cups Chicken breast cooked, shredded or cubed
1 cup Carrots diced
1 cup Peas fresh or frozen
1 cup Potatoes peeled & diced
1/2 cup Celery chopped
1/3 cup All-purpose flour
2 cups Chicken broth
3/4 cup Whole milk
1/2 tsp Salt
1/4 tsp Black pepper
1/2 tsp Thyme dried, optional for extra flavor
For the Crust:
2 Refrigerated pie crust (or homemade if preferred)
1 Egg beaten (for egg wash)

Method

Preheat Oven
Preheat your oven to 425°F (220°C).
Prepare the Vegetables
In a medium saucepan, add carrots, potatoes, peas, and celery. Boil for 5–6 minutes, just until tender. Drain and set aside.
Make the Creamy Sauce
In a large skillet, melt butter over medium heat. Stir in flour and cook for about 1 minute, whisking constantly to form a smooth roux. Slowly add chicken broth and milk, whisking until smooth and slightly thickened (about 3–4 minutes). Season with salt, pepper, and thyme.
Add the Filling
Stir in the cooked chicken and vegetables. Mix until everything is evenly coated in the creamy sauce. Remove from heat.
Assemble the Pie
Line a 9-inch pie dish with one crust. Pour the chicken mixture inside and spread it evenly. Cover with the second crust, seal edges, and cut a few small slits in the top to allow steam to escape. Brush the top with beaten egg for a beautiful golden finish.
Bake
Bake for 30–35 minutes or until the crust is golden brown and flaky.Let it cool for 10 minutes before slicing and serving.

🔄 Variations

Use rotisserie chicken to save time.
Add mushrooms or pearl onions for extra depth.
Swap the top crust for biscuits for a rustic twist.
Make it single-crust or double-crust based on preference.

🍽️ Serving Suggestions

Serve with a simple green salad, steamed green beans, or buttered peas.

A side of cranberry sauce or pickled vegetables adds a nice contrast to the rich filling.

Perfect for cozy family dinners or weekend comfort meals.

❄️ Storage

Store leftovers covered in the refrigerator for up to 3 days.

Chicken pot pie can be frozen (unbaked or baked) for up to 2 months.

Thaw overnight and reheat until hot throughout.

💡 Tips

Let the filling cool slightly before adding the crust to prevent sogginess.

Cut vents in the top crust so steam can escape.

Rest the pie for 10 minutes after baking to help it set before slicing.

❓ FAQs

Q: Can I make chicken pot pie ahead of time?
A: Yes. Assemble the pie, cover, and refrigerate up to 24 hours before baking.

Q: Why is my pot pie filling runny?
A: It may need more thickening or resting time. Let the pie cool slightly before serving.

Q: Can I use puff pastry instead of pie crust?
A: Yes. Puff pastry makes a lighter, crisp topping—just adjust baking time as needed.

Want More Cozy Dinner Ideas?

If you loved this recipe, you’ll love my free Comfort Dinner Guide—packed with easy, satisfying weeknight meals.