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Chicken Pot Pie with spoon

Chicken Pot Pie

Fresh-from-the-oven Homemade Chicken Pot Pie is a hearty and tasty pie filled with creamy chunks of diced chicken, carrots, and peas. Serve them in bigger pot pies for a family weeknight meal or in mini pot pies when entertaining. The ultimate Southern comfort food!
Course Main
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 -10 slices
Calories 854kcal
Author Imma


  • 6 tablespoons (84 g)butter
  • 1 medium onion , diced
  • 1 rib of celery , sliced
  • 2 teaspoons (2 g) fresh thyme , minced
  • 2 teaspoons (10 g) garlic , minced
  • 2 medium carrots , sliced (about 1-1¼ cup)
  • cup (41 g) all-purpose flour
  • 1 cup (240 ml) half and half , (½ cup milk and ½ cup heavy cream)
  • 2 ¼ cups (540 ml) chicken broth
  • 4- 5 cups cooked chicken , cut in chunks
  • 1 cup (150 g) frozen peas
  • 1 teaspoon (4 g) Creole seasoning
  • 1 tablespoon fresh parsley , minced
  • Salt and pepper to taste

For the Crust

  • 1 package (15 oz) refrigerated pie pastry
  • egg wash (1 egg + 1- 2 tablespoon water or milk whisked)
  • salt and pepper to taste


  • Preheat oven to 400°F.
  • Heat butter or oil in a large pot over medium heat. Then add onions, celery, thyme, garlic, and carrots. Cook and stir for about about 6-7 minutes until tender.
  • Stir in flour until it has been fully incorporated, stirring for about a minute. Gradually stir in half and half and broth.
  • Bring to a boil, stirring constantly. Cook and stir for about 2 minutes or until thickened and bubbles.
  • Gradually add in cooked chicken, peas, Creole seasoning, and parsley – remove from heat. Adjust salt, pepper, and seasonings to taste.
  • Unroll the pie crusts. Cover the bottom of the casserole and reserve the rest for the top. 
  • Place the chicken mixture into a 2-quart casserole or desired baking dish. Cover with remaining pastry. Trim, seal, and flute edges. (You may freeze unbaked pies at this point or cut slits on the top for the steam to escape.)
  • Brush with egg wash mixture.
  • Bake in a preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly and cooked through.


  • Serving size is just an estimation.
  • If you want to make sure the edges of the crust don't burn, you can make your own pie crust shield with a strip of foil. When the pie is about 20 minutes away from being done, you can protect the edges from the heat by covering them with foil.
  • You can make a homemade pie crust or buy one already made and ready to go.
  • You may freeze the unbaked pie (see step #7) and it will last up to 2 months. When ready to use it, heat it gently in a pan until it is heated through, not boiling. And proceed with the rest of the instructions.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.


Serving: 1slice | Calories: 854kcal | Carbohydrates: 44g | Protein: 44g | Fat: 55g | Saturated Fat: 24g | Cholesterol: 173mg | Sodium: 523mg | Potassium: 802mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6615IU | Vitamin C: 22.9mg | Calcium: 135mg | Iron: 4.6mg