A comforting, flaky chicken pot pie filled with tender chicken, peas, carrots, and a creamy sauce.

If you don't have cooked chicken: place 2 boneless chicken breasts in a saucepan, cover with water, add 1/2 teaspoon salt, bring to a simmer, then cook gently for 10-12 minutes until internal temperature reaches 165°F (74°C). Remove, cool slightly, and dice into bite-sized pieces (about 2 cups).

Cook the chicken (if not pre-cooked)

Preheat oven to 400°F (200°C). In a large skillet or saucepan over medium heat, melt 4 tablespoons butter. Add 1 cup finely chopped onion and 1 cup diced carrots. Cook, stirring occasionally, until onions are translucent and carrots start to soften, about 6-8 minutes.

Sauté vegetables

Sprinkle 1 tablespoon all-purpose flour over the vegetables and cook, stirring, for 1-2 minutes to remove the raw flour taste. Slowly pour in 1 cup chicken stock while whisking to avoid lumps. Then add 1 cup whole milk, continuing to whisk until the mixture is smooth and begins to thicken, 3-5 minutes.

Make roux and add liquids

Stir in the diced cooked chicken (2 cups), 3 tablespoons frozen peas, 1 teaspoon chopped fresh thyme, and 2 tablespoons chopped fresh parsley. Season with 1 teaspoon salt and 1 teaspoon black pepper. If the filling is thinner than you'd like, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce; cook 1-2 minutes until thickened. Taste and adjust seasoning. Remove from heat and let cool slightly (5-10 minutes) while you prepare the crust.

Finish the filling

If using a bottom crust, roll out and fit one pie dough into a 9-inch pie plate, trimming excess so there is about 1/2 inch overhang. If using a single crust and a deep-dish approach, ensure the crust lines the dish evenly.

Prepare pie shell

Spoon the slightly cooled chicken filling into the prepared pie shell, spreading it evenly. Do not overfill; leave about 1/2 inch of space at the top for the top crust.

Fill the pie

Roll out the top crust and place over the filling. Trim dough, leaving a 1/2-inch overhang, then crimp or flute the edges to seal. Cut 2-4 small vents in the top crust to allow steam to escape. In a small bowl beat 1 large egg with 1 teaspoon water to make an egg wash. Brush the top crust lightly with the egg wash and sprinkle 1/4 teaspoon flaky salt if using.

Top crust and egg wash

Place the pie on a rimmed baking sheet to catch any drips. Bake in the preheated 400°F (200°C) oven for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 25-30 minutes, or until the crust is deep golden brown and the filling is bubbling at the vents.

Bake

Remove the pie from the oven and let it rest on a wire rack for 15-20 minutes before slicing—this helps the filling set. Garnish with extra chopped parsley if desired. Serve warm.

Rest and serve

boneless skinless chicken breasts (or thighs), cooked and diced

unsalted butter

yellow onion, finely chopped

carrots, peeled and diced (about 1/2-inch)

frozen peas

all-purpose flour

chicken stock (or low-sodium broth)

whole milk (or half-and-half for richer filling)

fresh thyme leaves, chopped (or 1/2 tsp dried thyme)

fresh parsley, chopped

salt

black pepper

cornstarch (optional, for thickening)

store-bought pie dough (top and bottom) or homemade double crust

large egg (for egg wash)

water (for egg wash)

coarse salt or flaky sea salt (optional, for sprinkling)

Mama's Chicken Pot Pie

Make Mama's Chicken Pot Pie Recipe in just 1h 30m. A comforting, flaky chicken pot pie filled with tender chicken, peas, carrots, and a creamy sauce.

Mama's Chicken Pot Pie Recipe

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