Hearty Chicken and Potato Pot Pie with Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 2 refrigerated pie crusts (9-inch, for top and bottom)
• 2 cups cooked chicken, diced or shredded
• 2 medium russet potatoes, peeled and 1/2-inch diced (about 2 cups)
• 2 medium carrots, peeled and 1/2-inch diced (about 1 cup)
• 2 celery stalks, 1/4-inch sliced (about 3/4 cup)
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 cup frozen peas (no need to thaw)
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk (or half-and-half)
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme (or 2 tsp fresh, chopped)
• 2 tbsp fresh parsley, chopped (optional but recommended)
• 1 large egg + 1 tbsp water (for egg wash)

Do This

• 1. Preheat oven to 400°F (200°C). Place bottom pie crust into a 9-inch deep-dish pie plate and keep chilled.
• 2. Sauté onion, carrot, celery, and potatoes in butter until slightly softened; add garlic and cook briefly.
• 3. Sprinkle in flour and cook 1–2 minutes, then gradually whisk in broth and milk; simmer until thick and creamy.
• 4. Stir in chicken, peas, thyme, parsley, salt, and pepper. Taste and adjust seasoning; let filling cool 5–10 minutes.
• 5. Pour filling into prepared crust, top with second crust, trim and crimp edges, and cut slits for steam.
• 6. Brush with egg wash. Bake 40–45 minutes at 400°F (200°C), shielding edges with foil if browning too fast.
• 7. Let rest 15 minutes before slicing so the sauce thickens and slices hold together.

---

Why You’ll Love This Recipe

• Classic comfort food: tender chicken, creamy sauce, and hearty potatoes all tucked under a flaky golden crust.
• One-pan-style filling: everything cooks together in the same pan for maximum flavor and minimal cleanup.
• Flexible and forgiving: use leftover or rotisserie chicken and whatever vegetables you have on hand.
• Great for feeding a crowd: a single deep-dish pie comfortably serves six and reheats beautifully.

Grocery List

• Produce: Russet potatoes, carrots, celery, yellow onion, garlic, fresh parsley (optional), fresh thyme (optional if not using dried)
• Dairy: Unsalted butter, whole milk (or half-and-half), 1 large egg
• Pantry & Protein: Cooked chicken (or rotisserie chicken), refrigerated pie crusts, all-purpose flour, low-sodium chicken broth, frozen peas, kosher salt, black pepper, dried thyme

Full Ingredients

For the Creamy Chicken & Potato Filling

• 4 tbsp unsalted butter
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 medium carrots, peeled and diced into 1/2-inch pieces (about 1 cup)
• 2 celery stalks, sliced 1/4-inch thick (about 3/4 cup)
• 2 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 2 cups)
• 2 cloves garlic, minced
• 4 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk (or half-and-half for richer sauce)
• 2 cups cooked chicken, diced or shredded (rotisserie works well)
• 1 cup frozen peas (no need to thaw)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme or 2 tsp fresh thyme leaves, chopped
• 2 tbsp fresh parsley, chopped (optional but brightens flavor)

For the Crust & Assembly

• 2 refrigerated pie crusts (for a 9-inch deep-dish pie, top and bottom), or equivalent homemade pastry
• 1 large egg
• 1 tbsp water

Optional Garnish

• Additional chopped fresh parsley
• Freshly cracked black pepper

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your ingredients

Preheat your oven to 400°F (200°C) with a rack in the center position. Lightly butter or spray a 9-inch deep-dish pie plate if it is not non-stick.

Peel and dice the potatoes and carrots into evenly sized 1/2-inch pieces so they cook at the same rate. Slice the celery, finely chop the onion, and mince the garlic. Dice or shred your cooked chicken into bite-sized pieces. Keep the frozen peas in the freezer until just before you need them; they will thaw quickly in the hot filling.

Unroll the refrigerated pie crusts. Fit one crust into the bottom of your pie plate, pressing it gently into the corners without stretching. Trim any excess dough that hangs more than about 1 inch over the edge, then place the lined pie plate and the second crust in the refrigerator while you make the filling. Keeping the pastry cold helps it bake up flaky.

Step 2: Sauté the vegetables

In a large, deep skillet or wide saucepan, melt 4 tbsp unsalted butter over medium heat. Add the chopped onion, diced carrots, and sliced celery. Cook, stirring occasionally, for 5–6 minutes until the vegetables begin to soften and the onion turns translucent but not browned.

Add the diced potatoes and a pinch of salt. Cook for another 3–4 minutes, stirring frequently. The potatoes will start to absorb some of the butter and develop a little flavor, but they do not need to be fully cooked yet. Add the minced garlic and cook for 30 seconds, just until fragrant. Avoid browning the garlic, as it can turn bitter.

Step 3: Make the roux (butter and flour base)

Sprinkle 4 tbsp all-purpose flour evenly over the vegetables in the pan. Stir constantly for 1–2 minutes to coat the vegetables and cook off the raw flour taste. The mixture will look a bit pasty and dry at first; this is normal. Scrape the bottom of the pan as you stir to keep the flour from sticking or scorching.

This step is important because it is what will thicken your pot pie filling. Take your time and make sure all of the flour is moistened by the butter and vegetable juices. If it is extremely dry, you can add an extra 1 tbsp of butter.

Step 4: Add the liquids and simmer into a creamy sauce

Slowly pour in the 2 cups chicken broth, whisking or stirring constantly to incorporate the roux and prevent lumps. Once the broth is mostly incorporated, gradually add the 1 cup whole milk, still stirring.

Increase the heat to medium-high and bring the mixture just up to a gentle simmer. As it heats, the sauce will thicken. Reduce the heat to medium-low and simmer for 5–7 minutes, stirring frequently, until the potatoes are just beginning to turn tender when pierced with a fork and the sauce is thick and creamy, coating the back of a spoon.

Season the sauce with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried thyme (or 2 tsp fresh). Taste and adjust the seasoning as needed; the filling should be well-seasoned at this stage since the pastry itself is mild.

Step 5: Stir in chicken, peas, and herbs

Turn the heat to low. Add the 2 cups cooked chicken and the 1 cup frozen peas to the pan. Stir gently to distribute everything evenly. If using, add 2 tbsp chopped fresh parsley for a bright, fresh note and a pop of color.

Simmer for another 2–3 minutes just to warm the chicken through. The filling should now be thick, creamy, and full of tender vegetables and chicken. If it seems too thick (almost like mashed potatoes), stir in an extra splash of broth or milk, 1–2 tbsp at a time. If it is too thin (more like soup), simmer for a few minutes longer, stirring often, until it thickens.

Remove the pan from the heat and let the filling sit for 5–10 minutes to cool slightly. A warm (not piping hot) filling helps prevent the bottom crust from becoming soggy.

Step 6: Assemble the pot pie

Take the chilled pie plate with the bottom crust out of the refrigerator. Give the filling one last stir, then carefully spoon it into the crust, spreading it into an even layer. It should come close to the top of the pie plate, but not overflow.

Place the second crust over the top of the filling. If using a store-bought round, simply unroll it over the pie. Trim any excess dough so that the top crust overhangs the rim by about 1/2–1 inch. Fold the top crust edge under the bottom crust edge all the way around to seal, then crimp with your fingers or press with a fork for a decorative edge.

Use a sharp knife to cut 4–6 small slits in the top crust to allow steam to escape. In a small bowl, whisk together 1 egg and 1 tbsp water to make an egg wash. Brush the top and edges of the crust lightly and evenly with the egg wash for a glossy, golden finish.

Step 7: Bake until golden and bubbly, then rest

Place the assembled pot pie on a baking sheet (to catch any drips) and transfer it to the preheated oven. Bake at 400°F (200°C) for 40–45 minutes, or until the crust is deep golden brown and you can see the filling bubbling through the slits.

Check the pie after about 25 minutes. If the edges are browning too quickly, cover the edges loosely with strips of aluminum foil or a pie shield, leaving the center exposed so it can continue to brown.

Once baked, remove the pie from the oven and let it rest on a cooling rack for at least 15–20 minutes before slicing. This rest time lets the creamy sauce thicken up slightly so that slices hold together instead of running. Sprinkle with a little extra fresh parsley and freshly cracked black pepper if you like, then slice and serve warm.

Pro Tips

• Keep the crust cold: Chilled pastry bakes up flakier. Store the pie crusts in the refrigerator until just before using, and avoid overworking the dough when fitting it into the pie plate.
• Dice ingredients evenly: Aim for 1/2-inch pieces for potatoes, carrots, and chicken so they cook evenly and you get a bit of everything in each bite.
• Thicken the filling properly: Take time to cook the flour in the butter and let the sauce simmer until it visibly thickens. A properly thickened filling is the key to a sliceable pot pie.
• Season as you go: Taste the filling before it goes into the crust and adjust salt, pepper, and herbs. Once the pie is baked, it is harder to correct under-seasoning.
• Protect the crust: Use foil around the edges if they brown too fast, so you end up with a beautifully golden crust that is not overdone.

Variations

• Cheddar Chicken Pot Pie: Stir 1 cup shredded sharp cheddar cheese into the hot filling after thickening the sauce. The cheese will melt into the creamy base, adding a rich, tangy flavor.
• Puff Pastry Top-Only Pie: Skip the bottom crust and transfer the filling to a greased casserole dish. Top with a sheet of thawed puff pastry, cut slits, brush with egg wash, and bake at 400°F (200°C) until the pastry is puffed and deeply golden, about 25–30 minutes.
• Herb and Garlic Variation: Add an extra clove of garlic and increase the fresh herbs. Try a mix of parsley, thyme, and a little rosemary for a more aromatic, herb-forward pot pie.

Storage & Make-Ahead

Allow leftovers to cool to room temperature, then cover the pie plate tightly with foil or transfer slices to airtight containers. Refrigerate for up to 3–4 days. Reheat individual slices in a 350°F (175°C) oven for 15–20 minutes, or until warmed through and the crust has crisped back up; you can also use a microwave for convenience, but the crust will be softer.

For make-ahead, you can assemble the unbaked pot pie (through Step 6), cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to the baking time as needed. To freeze, wrap the unbaked pie well and freeze for up to 3 months. Bake from frozen at 400°F (200°C) for 60–75 minutes, tenting the crust with foil if it browns too quickly. Let rest before serving.

Nutrition (per serving)

Approximate values for one of 6 servings (using whole milk and double crust): about 650 calories, 35 g fat, 55 g carbohydrates, 5 g fiber, 24 g protein, 1,050 mg sodium. Actual values will vary based on specific ingredients and brands used.