Best Old Fashioned Chicken Pot Pie Recipe for Cozy Dinners

Ingredients

• 2 cups Cooked chicken breast (shredded or diced)
• 1 cup Carrots (diced small)
• 1 cup Frozen peas
• 2 stalks Celery (chopped finely)
• 1 medium Onion (minced)
• 2 cloves Garlic (minced)
• 2 cups Chicken broth
• 1 cup Heavy cream
• 2 tablespoons Butter
• 1/4 cup All-purpose flour
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 teaspoon Fresh thyme or dried herb mix
• 1 batch Pie crust dough (homemade or store-bought)
• 1 egg Egg wash (beaten with water)

Instructions

1. 1

   --- Preparation ---

2. 2

   Gather and prep shredded chicken, diced carrots, peas, and fresh herbs, ensuring each element is measured and ready before you begin cooking.

3. 3

   Melt butter over medium heat, then cook onions, carrots, celery, and garlic until tender, about 5 minutes.

4. 4

   Sprinkle flour over the softened vegetables and cook for 2 minutes, stirring constantly until the mixture turns lightly golden.

5. 5

   Slowly whisk in chicken broth and heavy cream, then add thyme, simmering gently for 3–5 minutes until sauce thickens and coats a spoon.

6. 6

   Stir in shredded chicken and frozen peas, heating through until the filling is thick, creamy, and bubbling around the edges, about 2 minutes.

7. 7

   Roll crust dough on a floured surface to about 1/8 inch thickness, making two rounds—one for the bottom and one for the top crust.

8. 8

   Place one crust in a pie dish, pour filling evenly, top with second crust, and seal edges by crimping with fingers.

9. 9

   Brush top crust with egg wash, then cut a few slits to let steam escape for a crisp, golden finish.

10. 10

    Transfer to oven and bake at 400°F for 35–40 minutes until crust is deeply golden and filling bubbles up around the edges.