Old-Fashioned Chicken Pot Pie

By Carol · Published March 22, 2026

Carol's Tip of the Day

If you want a deeper savory flavor, swap a half cup of the broth for a splash of dry white wine when you make the gravy. It cooks off and leaves the whole thing tasting like you fussed over it.

Golden-crusted chicken pot pie in a pie dish

This is the pie my mom made on Sunday nights, and the one my kids ask for the second it gets cold out. It's not fancy. It's just a good gravy full of chicken and vegetables under a flaky top crust, and it reheats like a dream. I've made it with leftover roast chicken and with a rotisserie bird from the store, and honestly nobody can tell the difference once it's baked. Give yourself a little time for the gravy to thicken and you'll be fine.

Prep25 min
Cook40 min
YieldServes 6

Ingredients

  • 1 store-bought or homemade pie crust, for the top (9-inch)
  • 3 tablespoons butter
  • 1 small yellow onion, diced
  • 2 carrots, peeled and sliced thin
  • 2 ribs celery, chopped
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup whole milk
  • 2 1/2 cups cooked chicken, shredded or cubed
  • 3/4 cup frozen peas
  • 1 teaspoon fresh thyme (or 1/2 tsp dried)
  • Salt and black pepper, to taste
  • 1 egg, beaten, for brushing the crust

Directions

  1. Heat your oven to 400°F and pull the pie crust out of the fridge to take the chill off while you make the filling.
  2. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook until they soften up, about 6 to 7 minutes. Don't rush this part, it's where the flavor starts.
  3. Sprinkle the flour over the vegetables and stir it around for a minute so it cooks off that raw taste. It'll look pasty, that's normal.
  4. Pour in the broth a little at a time, stirring as you go, then add the milk. Let it come up to a gentle bubble and cook until it thickens enough to coat the back of a spoon, 3 to 4 minutes.
  5. Stir in the chicken, peas, and thyme. Season with salt and pepper. Taste it now, the filling should already taste good. Take it off the heat.
  6. Pour the filling into a deep 9-inch pie dish. Lay the crust over the top, trim the edges, and crimp them down with a fork. Cut a few slits in the middle so steam can get out.
  7. Brush the top with the beaten egg and bake for 35 to 40 minutes, until the crust is deep golden and the filling is bubbling up through the slits.
  8. Let it sit for 10 minutes before you cut into it. I know that's hard. But the filling needs a minute to set or it runs everywhere.