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Delicious Make-Ahead Chicken Pot Pie with creamy filling and flaky crust

Easy Chicken Pot Pie

A cozy and comforting Chicken Pot Pie that can be made ahead of time, perfect for busy nights when you need a home-cooked meal without the last-minute stress.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2-3 cups cooked chopped chicken Use leftover roast chicken or rotisserie chicken.
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 small onion, diced
  • 1-2 stalks celery, diced
  • 4 tablespoons butter
  • 1/3 cup flour For thickening the filling.
  • 2 cups chicken broth
  • 1 cup milk or half and half Choose based on your preference.
  • to taste salt
  • to taste black pepper
  • to taste thyme
  • 1 package pie crusts or your favorite homemade crust

Method
 

Preparation
  1. Cook the onions, celery, and carrots in butter until they soften a bit.
  2. Stir in flour and cook for a minute to prevent a raw taste.
  3. Whisk in chicken broth and milk or cream, then simmer until thick.
  4. Add the cooked chicken, frozen peas, and seasonings.
  5. Cool the filling completely before assembling in a pie dish with crust.
Assembling the Pie
  1. Line the pie dish with the bottom crust, spoon in the filling, and add the top crust.
  2. Seal the edges, cut slits for steam, and brush with egg wash if baking immediately.
Baking
  1. Bake according to instructions or freeze for later use.

Notes

Cool the filling fully to prevent a soggy bottom crust. Bake on a lower oven rack for best results. For a fun twist, use puff pastry on top only.