BEST CHICKEN POT PIE! STEP by STEP! ❤

This comforting chicken pot pie is filled with tender chicken, carrots, celery, onions, peas, and mushrooms in a rich, creamy herb gravy, all tucked under a golden, flaky homemade crust. It’s a complete, hearty meal in one dish—perfect for family dinners, using up leftover chicken, or when you want something warm and satisfying. This smaller-batch version serves 2–3 generously and is beginner-friendly with simple steps.

Ingredients (for one 8×8 or 9-inch pie, serving 2–3)

Filling:

• 2 cups cooked chicken, diced or shredded
• 1 tablespoon butter + 1 tablespoon neutral oil (or 2 tablespoons butter)
• ½ medium onion, finely diced
• ½ cup diced carrots
• ½ cup diced celery
• ½ cup sliced mushrooms (optional but recommended)
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 1 cup chicken broth
• ¾ cup whole milk (or half-and-half)
• ½ cup frozen peas
• 1 teaspoon chopped fresh thyme (or ½ teaspoon dried)
• ½ teaspoon chopped fresh sage (or ¼ teaspoon dried)
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• Pinch of nutmeg

Crust:

• 1 recipe double-crust flaky pie dough (or enough for bottom and top; use the pie crust recipe shared earlier if you have it)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet or saucepan, heat the butter and oil over medium heat. Add the onion, carrots, celery, and mushrooms. Sauté 5–6 minutes until the vegetables soften and the onion is translucent.
3. Stir in the minced garlic and cook 30 seconds until fragrant.
4. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes until the flour is lightly toasted and no longer raw.
5. Gradually whisk in the chicken broth and milk. Bring to a gentle simmer, stirring until the sauce thickens (about 3–4 minutes).
6. Stir in the diced chicken, frozen peas, thyme, sage, salt, pepper, and pinch of nutmeg. Cook 2–3 minutes until everything is heated through. Taste and adjust seasoning. Remove from heat and set aside.
7. Roll out the bottom crust and fit it into a lightly greased 8×8-inch or 9-inch pie dish. Pour the filling into the crust.
8. Roll out the top crust and place it over the filling. Trim excess dough, then crimp the edges to seal. Cut 3–4 small slits in the top for steam to escape. Brush the top with beaten egg for a golden shine.
9. Bake for 30–35 minutes, or until the crust is deep golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
10. Let the pot pie rest for 10–15 minutes before slicing—this helps the filling set up nicely.

Notes or Tips Your chicken pot pie is ready—golden, flaky, and packed with creamy, savory goodness! The homemade crust is tender and buttery, while the filling is rich but not heavy thanks to the balanced herbs and vegetables. Using a mix of butter and oil prevents burning while adding flavor, and the quick simmer ensures the gravy is silky without being too thick.

This recipe is very forgiving: use rotisserie chicken for speed, swap mushrooms for corn or green beans, or add a pinch more thyme if you love it. Leftovers reheat beautifully in the oven (cover with foil to prevent drying out).

It’s a wonderful make-ahead dish—assemble, cover, and refrigerate up to a day before baking, or freeze unbaked for later.

I’d love to hear how yours turned out! Did the crust come out perfectly flaky, or did you add any fun extras? Drop a comment, share a photo of your golden pie, or tell me what you served it with. This comforting classic is sure to become a family favorite—happy baking and enjoy every warm, savory bite!