Traditional Chicken Pot Pie

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This traditional chicken pot pie recipe is in my personal top 5 favorites for sure! It’s just a perfect savory blend my whole family can’t get enough of. Leftovers are rare!

Its a perfect meal in the colder months, a winner at the pitch-in dinners or just a great weekday staple. I’ve grown up eating variations on this recipe my whole life.

I think it is easy to consider this one of the greatest truly American dishes around.

Why You’ll Love this Chicken Pot Pie

Ultimate Comfort Food: Traditional Chicken Pot Pie is the epitome of comfort food, isn’t it? Nostalgia in every savory bite, making it the ultimate soul-soothing dish.

Flaky Crust: This pot pie features a buttery and flaky pie crust to pair with the delicious creamy interior.

Hearty Filling: Packed with tender chicken, vegetables and a velvety sauce is hearty and satisfying. It’s a complete meal in one dish.

Freezer and Fridge Stable: Holds up well as a leftover, frozen or chilled. Easily reheats in the microwave.

traditional chicken pot pie flaky crust
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Traditional Chicken Pot Pie

Flaky crust and a savory silky-smooth filling. One of the All-American classics. Chicken pot pie is an epitome of traditional dishes.
Servings: 8
Course: Main Course
Prep Time: 30 minutes
Cook Time: 40 minutes


  • 2 ½ cups cooked chicken, chopped
  • cup butter
  • 1 tsp garlic, minced
  • 1 tsp poultry seasoning
  • 1 potato, peeled and diced
  • 1 large carrot, diced
  • ½ onion, diced
  • 1 cup celery, diced
  • ½ cup corn, thawed if frozen
  • ½ cup green peas, thawed if frozen
  • cup flour
  • 1 ¼ cup chicken broth
  • cup cream
  • 1 tbsp parsley, chopped
  • 1 pie crust, homemade or store-bought
  • 1 egg yolk


  • Preheat oven to 375 degrees.
  • In a small pot, add diced potatoes with water to cover. Bring to a low boil over med high heat. Boil until potatoes are tender. Drain and set aside.
  • Melt butter in a saucepan on med heat. Add diced onions, garlic and poultry seasoning. Cook, stirring often for about 2-3 minutes until soft.
  • Add diced celery and carrots cook for additional 5 minutes.
  • Add the corn and dust the flour over the vegetable mix, cooking for 1 minute. Dont over-cook!
  • Pour in chicken broth and then slowly add cream, whisking constantly to keep mixture smooth and break up any lumps. Reduce heat to low and let simmer.
  • Add diced cooked chicken and potatoes. Stir in parsley and peas. Season with salt and pepper.
  • Prep the pastry crusts, rolling out on cutting board. Place first crust into a deep-dish pie pan. (you don't need to grease or spray it)
  • Pour the filling evenly into the crust. Place the second crust on top of the filling.
  • Make egg yolk wash by adding 1 tbsp of water to the yolk and whisking until mixed. Brush the wash over the pie crust. Cut 5 slits into the crust, sprinkle with a pinch or two of salt.
  • Bake for 40 minutes at 375 degrees. Check after 30 minutes. Make sure edges of pie crust are not over-browning. If they are, cover with foil for the last 10 or so minutes of baking.
  • Remove pie from oven and let stand for a minimum of 10 minutes before serving. Enjoy!


Calories: 3042kcalCarbohydrates: 202gProtein: 126gFat: 194gSaturated Fat: 98gPolyunsaturated Fat: 17gMonounsaturated Fat: 62gTrans Fat: 2gCholesterol: 805mgSodium: 2732mgPotassium: 3088mgFiber: 21gSugar: 22gVitamin A: 16428IUVitamin C: 95mgCalcium: 386mgIron: 16mg
Recipe Keywords: chicken, chicken pot pie
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