Favorite Chicken Pot Pie

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Chicken Pot Pie is classic American comfort food.

Tender bites of chicken, carrots, celery, and peas all enveloped in a creamy thyme-infused béchamel sauce (milk gravy) between two flaky crusts. It’s not a light meal, but it is full of vegetables and protein, making it hearty and satisfying.

I grew up eating my mom’s homemade chicken pot pie. Ironically, it was never a particular favorite of mine, until I lived abroad. Something about being so far from home and comfort and everything familiar. I suddenly stopped taking for granted all the dishes and recipes I grew up with my mom making. One by one, I’ve been converted over to what many would consider American staples. I had always preferred making the unusual, the challenging, the international. Then I lived the international life. Suddenly, I wanted to make and eat the familiar. I no longer live in Italy, but the desire to learn my mom’s and other classic recipes continues on.

Most recently I’ve been on a Chicken Pot Pie kick. It is not one-pot nor is it quick to make, but it is so worth it and there are usually enough leftovers that we can easily get another meal out of it. It’s great to make ahead, then bake when needed. We like to make this on Saturday for an easy Sunday dinner. Every single in person in our family LOVES Chicken Pot Pie.

Why is this our favorite Chicken Pot Pie?

As all my taste testers agreed, the recipe that follows is the sweet spot. The perfect amount of gravy, not too dry, not so much it gets soggy. Creamy, a little bit of garlic (which my mom says is not traditional, but approves of) and a little bit of thyme, and plenty of chicken and vegetables. In fact, some might say there are too many peas, but that’s the way everyone over here likes it. Even yours truly who doesn’t even care for peas doesn’t mind the quantity. Whether you grew up with Chicken Pot Pie or it’s new to you, I invite you to give this recipe a try.

Here goes, in our humble opinion, the best Chicken Pot Pie.

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Recipe by Jenny, inspired by her mama’s recipe, her sister-in-law’s recipe, and Sally’s Baking Blog

Chicken Pot Pie

Makes 1 9x13 pan, about 12 servings

Ingredients:

  • 2 lbs (907g) chicken breasts

  • 5 1/4 cups (1,244g) chicken broth

  • 2 cups sliced carrots (about 4 carrots / 300g )

  • 1 cup sliced celery stalks (about 2 stalks / 100g)

  • 1/2 cup (113g) neutral-flavored cooking oil OR butter

  • 1 medium onion, diced

  • 4 garlic cloves, minced

  • 1 cup (120g) all-purpose flour

  • 1 1/2 tsp salt, or to taste

  • 1 tsp ground black pepper

  • 1 1/2 tsp dried thyme

  • 2 cups (474g) milk

  • 2 cups (320g) frozen peas

  • 1 top and bottom pie crust, such as this butter crust or this oil crust

Directions:

Oven 425°F / 218°C. Lightly grease a 9x13in / 23x33cm deep baking dish

  1. Place chicken breasts in an even layer as best you can in a pot and add chicken broth. Bring to a boil and add carrots and celery. Cook for about 10 minutes or until chicken reaches an internal temperature of at least 165°F. Remove from heat. Remove chicken from pot and slice into bite-size pieces.

  2. In a large frying pan, heat oil over medium heat. Add onions and cook until translucent, 2-3 minutes. Add garlic and cook for another minute, or until fragrant.

  3. Add flour, stir to coat onions and garlic. Add salt, pepper, and thyme.

  4. Slowly add milk, a little at a time, stirring constantly. Sauce will thicken. After all milk has been added, bring to a simmer.

  5. Add broth, carrots, and celery to sauce, stirring until heated through and simmering. Remove from heat.

  6. Prepare bottom crust, rolling out to at least the size of the bottom of the 9x13” pan. Carefully flip into pan, press gently into bottom and up sides as needed.

  7. Spread chicken over bottom crust. Scatter peas over chicken. Pour filling over peas, smoothing into an even layer.

  8. Roll out top crust to the size of the 9x13 pan, carefully place/flip on top of filling. Trim as needed.

  9. Bake in preheated oven for 45 minutes, or until top crust is starting to turn lightly golden and filling is bubbling around the edges.

  10. Allow to sit for at least 10 minutes before cutting into. Enjoy!

Jenny’s Notes:

  • Frozen chicken can easily be used in this recipe, just make sure the chicken breasts are separated and not in one frozen chunk for even cooking. Increase boiling time as needed to ensure chicken reaches 165°F internally, an instant read thermometer is an invaluable help in this.

  • If using boxed chicken broth, you may want to use 1 carton (4 cups / 1 liter) with 1 1/4 cups water to avoid leaving a partially used second carton.