When it comes to classic comfort food, few dishes can rival the warm, wholesome embrace of a Chicken Pot Pie. With its flaky, buttery crust and creamy, savory filling, this timeless dish is more than just a meal — it’s a nostalgic experience that tastes like home. Whether you grew up with it bubbling in your grandmother’s oven or just recently discovered its cozy charm, Chicken Pot Pie holds a special place in the hearts (and bellies) of many.
This version offers a simple, no-fuss approach while still delivering big on flavor — tender chicken, colorful vegetables, and a rich, velvety sauce, all tucked into a golden-brown pastry shell.
Why Everyone Loves Chicken Pot Pie
Chicken Pot Pie is beloved because it combines everything we love in one dish — protein, veggies, and carbs — all baked together into a warm, golden package. It’s a complete meal, hearty enough for dinner and comforting enough to soothe the soul on a chilly evening.
What makes this recipe unique? It keeps things easy for busy home cooks by using simple ingredients without sacrificing homemade taste. You can even make it ahead and freeze it for future dinners — talk about a lifesaver!
Ingredients for the Filling
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2 cups cooked chicken (shredded or chopped)
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1 cup frozen peas and carrots
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1/2 cup frozen corn
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1/3 cup diced onion
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1/3 cup butter
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1/3 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon garlic powder
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1 3/4 cups chicken broth
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2/3 cup milk
For the Crust
You can use store-bought pie crusts to save time, or make your own from scratch using:
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2 1/2 cups all-purpose flour
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1 teaspoon salt
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1 cup (2 sticks) cold unsalted butter, cubed
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6–8 tablespoons ice water
How to Make Chicken Pot Pie
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