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+ servings

Chicken Pot Pie

close up overhead shot of a whole Chicken Pot Pie
A classic dish that comes out of the oven bubbling and delicious, this savory chicken pot pie is sure to make you feel warm and cozy.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 8
Calories 395 kcal


  • 4 tablespoons salted butter, melted
  • ½ cup diced yellow onion
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • cups whole milk
  • 1 cup chicken broth (or 1 cup water + 1½  teaspoons chicken bouillon)
  • 2 ounces cream cheese cut into pieces
  • 1 cup frozen peas and carrots
  • ½ cup frozen corn
  • 2 cups diced cooked chicken
  • double crust pie crust recipe (check out our homemade pie crust here)
  • 1 egg yolk + 1 teaspoon water, beaten


  • Preheat the oven to 450°F.
  • In a medium saucepan, melt the butter over medium heat. Add the diced onions and saute until the onion is translucent, about 3 to 4 minutes.
  • Add the flour, salt, and pepper. Cook, stirring constantly until the flour mixture begins to brown, about 3 to 4 minutes.
  • Slowly stir or whisk the chicken broth and whole milk into the flour mixture. Stir constantly while pouring just a bit at a time to make a smooth mixture
  • Continue cooking over medium heat, stirring constantly to ensure the milk does not burn on the bottom of the pan. Cook until the mixture begins to bubble and thicken slightly, about 5 minutes. Remove from the heat.
  • Stir in the cream cheese, frozen vegetables, and diced chicken. Stir to mix evenly. Set aside.
  • Prepare the pie crusts, fitting the bottom crust into a 9-inch pie plate with edges hanging over for crimping in the next step.
  • Spoon the chicken pot pie filling into the pie crust, spreading evenly. Place the top crust over the filling.
  • Fold under the overhanging edges so that the top and bottom crusts come together and seal at the edges. Crimp.
  • Brush the top of the pie with egg yolk mixture and slit the top in a few places for venting.
  • Bake for 15 minutes in the 450°F oven. Check pie for a deep golden brown. When it is browned to your preference, cover with aluminum foil and continue baking 15 minutes longer until the bottom crust is also cooked and th filling is bubbling up under the crust.
  • Cool for at least 15 minutes before cutting and serving.


Note: The cream cheese is optional. It provides a little extra creaminess, but the filling is rich and thick enough to set without the cream cheese.
Note: You can also make this in a 9-inch cast-iron skillet instead of a 9-inch pie plate if that is what you have available.
Note: Spread a layer of melted butter across the bottom pie crust before adding the chicken mixture to act as a barrier and help avoid a soggy bottom crust. You can also brush the bottom crust with an egg wash to get the same effect.
Note: I always put my pie plate on a baking sheet. This helps to transport the dish without spills, especially when it has a liquid filling. It will also catch any filling that may bubble over.


Calories: 395kcalCarbohydrates: 31gProtein: 17gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 81mgSodium: 558mgPotassium: 301mgFiber: 2gSugar: 3gVitamin A: 2036IUVitamin C: 5mgCalcium: 78mgIron: 2mg