Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 500 g chicken breast, boneless, skinless; 480 ml chicken broth; 60 g butter; 1 medium onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 100 g frozen peas; 45 g all-purpose flour; 120 ml whole milk; 0.5 tsp dried thyme; 1 tsp salt; 0.5 tsp black pepper; 1 sheet pie crust, for top; 1 large egg, for egg wash

Chicken and veggies in a buttery crust — nothing fancy about it, just pure homey goodness.

Main Dish · Prep 30 min · Cook 50 min · Serves 6 · Medium · By Tina · Published 2026-03-02

Ingredients

The Ultimate Comfort Food

Chicken pot pie is a hug in food form. I make it when the weather turns cold, when someone in my family is having a tough day, or honestly whenever I just want the most comforting meal imaginable. My version has a rich, creamy filling and the flakiest pastry top you've ever eaten.

The Creamy Filling

Melt butter in a large pot over medium heat. Add diced onion, carrots, celery, and potatoes. Cook until slightly softened, about 5 minutes. Sprinkle flour over the vegetables and stir for a minute to cook off the raw flour taste. Gradually pour in chicken broth and milk, stirring constantly. The mixture will thicken into a silky, creamy sauce.

Adding the Chicken

Stir in shredded cooked chicken (rotisserie chicken works brilliantly here), frozen peas, and fresh thyme. Season with salt, pepper, and a tiny pinch of nutmeg. Let the filling simmer gently for a few minutes, then pour it into a deep pie dish. Let it cool slightly while you prep the crust.

The Pastry

I use a simple all-butter pie crust rolled out to about 3mm thick. Drape it over the filling, crimp the edges, and cut a few slits in the top for steam to escape. Brush with an egg wash for that gorgeous golden finish.

The Bake

Place on a baking sheet (to catch drips) and bake at 200°C/400°F for 30-35 minutes until the pastry is deeply golden and you can see the filling bubbling through the slits. Let it rest for 10 minutes before serving.

Tina's Tips

Cook the flour for a full minute before adding liquid -- this removes the raw, starchy taste
Use a mix of broth and milk for a filling that's creamy but not heavy
Rotisserie chicken is a brilliant shortcut that adds great flavour with zero extra effort
Let it rest after baking so the filling sets up and doesn't pour out when you cut in

Chicken Pot Pie