The Best Chicken Pot Pie
A cozy, one-pan chicken pot pie made with tender potatoes, shredded chicken, peas, and carrots in a creamy, seasoned sauce. Topped with a golden pie crust and finished with garlic herb butter for the ultimate comfort meal.
Servings: 4 servings
Ingredients
For the pot pie:
- ¼ cup salted butter
- 1 small yellow onion diced
- 2 cups Yukon gold potatoes peeled & cut into ½ inch cubes
- ¼ cup all-purpose flour
- 1 ¾ cups chicken broth
- ¾ cup whole milk room temperature
- ¼ cup heavy cream room temperature
- 1 ½ cups cooked shredded chicken rotisserie chicken works great
- 2 cups frozen peas and carrots
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 tsp chicken boullion
- 1 refrigerated pie crust
- 1 egg beaten, for the egg wash
For the herb butter:
- 2 tbsp salted butter melted
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 tsp dried parsley
Instructions
- Preheat oven to 400°F. In a large oven-safe skillet, melt butter over medium heat. Add onions and potatoes and cook for 5–6 minutes until onions are softened and potatoes are tender. Stir in salt, pepper, garlic powder, onion powder, thyme, and paprika.
- Sprinkle flour over the mixture and stir constantly for 1–2 minutes until absorbed. Slowly whisk in chicken broth, then milk and cream. Stir in bouillon. Simmer 4–5 minutes until slightly thickened.
- Add shredded chicken and frozen vegetables. Taste and adjust seasoning. Place pie crust over the skillet, tucking edges just inside. Cut 2–4 slits in the top to vent. Brush lightly with egg wash.
- Melt butter for the herb butter and stir in garlic powder, onion powder, thyme, and parsley. Brush over crust and bake 20–25 minutes until crust is golden brown. Let rest 5 minutes before serving.