Chicken Pot Pie
Tender chicken, sweet peas and corn in a creamy sauce under a golden, flaky crust — comfort food at its best.
Bobbie's tips: rotisserie chicken saves time; let the pie rest before cutting so it holds together; place the dish on a baking sheet to catch any bubbling over. Keeps 4 days in the fridge; freeze unbaked for up to 3 months and bake from frozen, adding 15–20 minutes.
Ingredients
Filling
- 4 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 tbsp butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 tsp dried thyme
- 1 tsp salt (or to taste)
- ½ tsp black pepper
Crust
- 2 refrigerated pie crusts (or 1 sheet puff pastry)
- 1 egg, beaten (for egg wash)
Buy the ingredients on Amazon
Step 1: tick the things you still need. Step 2: tap each one below to add it to your Amazon basket.
Tick items above to build your Amazon list
Each item opens Amazon in a new tab so you can pick your brand and size. Amazon doesn't let other sites fill your basket in one tap.
As an Amazon Associate, Bobbie's Kitchen earns from qualifying purchases, at no extra cost to you.
Method
- 1
Preheat the oven: preheat to 400°F (200°C).
- 2
Cook the vegetables: melt the butter in a large skillet over medium heat. Add the onion, carrots and celery and cook 6–8 minutes until softened. Add the garlic and cook 1 minute more.
- 3
Make the sauce: sprinkle the flour over the vegetables and stir for 1–2 minutes. Slowly whisk in the chicken broth, then the milk. Simmer until thickened, about 5 minutes.
- 4
Add the chicken: stir in the chicken, peas, corn, thyme, salt and pepper. Remove from the heat.
- 5
Assemble: pour the filling into a 9×13-inch baking dish (or a deep pie dish). Lay the crust over the top, trim and crimp the edges, and cut a few slits in the centre. Brush with the egg wash.
- 6
Bake: bake for 30–40 minutes until the crust is deep golden and the filling is bubbling.
- 7
Rest and serve: let rest 10 minutes before serving so the filling sets.
Get this in a pack
Chicken Pot Pie is printed in Pies, Bakes & Casseroles
7 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Cards (batch 8)”. Written up by Bobbie's Kitchen · Updated 26 October 2026