The Best Chicken Pot Pie

 A true comfort classic, this chicken pot pie features a rich, creamy filling loaded with tender chicken, hearty potatoes, and garden vegetables, all enveloped in a flaky, golden-brown crust. It’s the ultimate one-dish meal—warm, satisfying, and perfect for family dinners or cozy gatherings.

Ingredients

For the Filling:

• 2 lbs boneless, skinless chicken breasts

• 2 cups chicken broth, plus more as needed

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 3 tablespoons unsalted butter

• 1 medium onion, chopped

• 1 cup celery, chopped

• ⅓ cup all-purpose flour

• 1½ cups half-and-half

• 1 tablespoon fresh parsley, chopped

• ½ teaspoon dried thyme

• 2 medium potatoes, cooked and cubed (or 1 can small white potatoes, drained)

• 1½ cups frozen mixed vegetables, thawed

For Assembly:

• 1 package (2 sheets) refrigerated pie crust, or homemade double crust

• 1 large egg, lightly beaten (for egg wash)

Instructions

1. Cook & Shred the Chicken:
In a medium pot, combine the chicken breasts, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cook for 15–18 minutes, until chicken is cooked through. Remove chicken, let cool, and shred into bite-sized pieces. Reserve the cooking broth.

2. Prepare the Filling Base:
In a large skillet or Dutch oven, melt butter over medium heat. Add onion and celery; sauté until softened, about 5–7 minutes.

3. Make the Sauce:
Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes to eliminate the raw flour taste. Gradually whisk in the half-and-half and 1 cup of the reserved chicken broth. Cook, stirring frequently, until the sauce thickens to a gravy-like consistency, about 5–7 minutes. Add more broth if a thinner filling is desired.

4. Combine Filling:
Stir in the shredded chicken, parsley, thyme, cubed potatoes, and mixed vegetables. Cook for 3–4 more minutes until heated through. Season to taste with additional salt and pepper. Remove from heat and let cool slightly while you prepare the crust.

5. Assemble the Pie:
Preheat oven to 400°F (200°C). Roll out one pie crust and press it into a 9-inch pie dish. Pour the filling evenly into the crust. Roll out the second crust and place it over the filling. Trim and crimp the edges to seal. Cut 4–5 small slits in the top crust to vent.

6. Bake:
Brush the top crust evenly with the beaten egg. Bake for 30–35 minutes, until the crust is deep golden brown and the filling is bubbling.

7. Rest & Serve:
Let the pie cool on a wire rack for 10–15 minutes before slicing. This allows the filling to set for cleaner slices.

Tips for Success

• Broth Reserve: If you’re short on reserved broth, supplement with store-bought broth.

• Make-Ahead: The filling can be prepared 1–2 days ahead and refrigerated. Assemble with cold filling and crust just before baking.

• Vegetable Variations: Use fresh carrots and peas instead of frozen, or add mushrooms for extra depth.

• Crust Protection: If the edges brown too quickly, cover them with strips of aluminum foil halfway through baking.

Serving Suggestion

Serve with a simple green salad or roasted seasonal vegetables for a complete, comforting meal. Leftovers reheat beautifully in the oven for maximum crust crispness.

Warm, hearty, and brimming with homemade flavor, this pot pie is the satisfying centerpiece every comfort-food dinner deserves.