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Chicken pot pie is the perfect comfort food for a chilly day! Tender pieces of chicken and vegetables in a rich gravy, nestled into a flaky, buttery pie crust. | Recipe on WhatAGirlEats.com
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5 from 1 vote

Chicken Pot Pie

Classic chicken pot pie with thyme. Use the simple veloute sauce as a base for your favorite vegetables and meat, turkey or chicken. Use a 9" deep-dish pie plate for best results.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Entree
Cuisine: American
Servings: 4
Author: Cynthia


  • 1 or 2 pie crusts either homemade or store bought
  • 1/4 cup butter plus 2 Tablespoons
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 4 cups cooked chicken cubed or shredded, about 2 breasts
  • 1 medium onion chopped
  • 3 carrots sliced about 1 1/2 cups ( or frozen)
  • 1 cup sliced mushrooms (optional)
  • 2 ribs of celery sliced
  • 1 cup frozen peas (or 2 cups frozen peas and carrot mix)
  • 1 Tablespoon finely chopped thyme
  • 1 1/2 teaspoons poultry seasoning
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 3 Tablespoons finely chopped parsley
  • Egg wash: 1 egg lightly beaten with 1 teaspoon water


  • Preheat oven to 375 degrees F. If using a bottom crust, roll out crust larger than baking dish or pie plate. Lightly grease bottom and sides of pie dish and lay bottom crust.
  • In a separate pan, heat 2 Tablespoons butter over a medium heat. Add onions, celery and carrots (if using raw carrots). Saute about 5 minutes.
  • Meanwhile, make the veloute. Melt remaining 1/4 cup butter in a large sauce pan, add flour and cook for a couple of minutes on a medium low heat, but do not allow to brown.
  • Slowly whisk in chicken broth, whisking constantly. Cook for 3 or 4 minutes until thickened. Add salt, pepper, poultry seasoning and fresh thyme. Add sautéed vegetables and cook until tender. About 10 minutes. Add chicken, frozen peas and cook another 3-5 minutes until all the veggies are tender and filling is hot. Add fresh chopped parsley. Check seasoning, adding more salt or pepper to taste. Pour filling in a deep dish pie plate and top with crust.
  • Poke holes in the top to let steam escape. Place pie on a baking sheet to catch drips.
  • Brush with egg wash and bake for 45 minutes to one hour at 375 degrees F., or until deep golden brown.