Easy chicken pot pie with peas and carrots

The minute I slice into a steaming chicken pot pie, my kitchen turns into the coziest corner of the world — flaky crust flakes drifting like little snowflakes, the smell of butter and thyme curling through the air. I grew up with pot pie on cold evenings, a cast-iron pan passed around the table while we argued about who got the crispiest edge. This recipe keeps that warm, nostalgic feeling but strips away the fuss. It uses simple pantry staples, a shortcut rotisserie chicken if you want, and a buttery, velvety filling studded with sweet peas and carrots. It’s comfort food that doesn’t require a holiday or an hour of elbow grease — just a few smart steps and you get that golden, bubbling goodness on your weeknight table.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes

Why This Recipe is Awesome

This chicken pot pie gives you flaky crust, a rich, creamy filling, and tender bites of **chicken**, **peas**, and **carrots** — all in under an hour of active time. It smells like home, tastes like a warm hug, and has that satisfying contrast: silky filling against a crisp, golden top. It’s so easy even your oven can’t mess it up. Plus, the recipe uses simple ingredients you already trust, so you can relax while the kitchen fills with butter-and-thyme perfume.

Ingredients

For the Main Dish:

• 2 cups cooked shredded **chicken** (about 1 lb rotisserie or 2 cooked breasts)
• 1 cup frozen **peas and carrots** mix (or separate 1/2 cup peas + 1/2 cup diced carrots)
• 1 medium **onion**, finely chopped (about 1 cup)
• 2 cloves **garlic**, minced
• 4 tbsp unsalted **butter**
• 1/3 cup all-purpose **flour**
• 1 1/2 cups low-sodium **chicken broth**
• 3/4 cup whole **milk** (or half-and-half for richer filling)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp dried **thyme** or 1 tbsp fresh chopped thyme
• 1 refrigerated **pie crust** or one sheet of puff pastry (top only) — about 9-inch
• 1 egg, beaten (for egg wash)

For the Sauce / Garnish (if applicable):

• Optional: 2 tbsp chopped fresh **parsley** for brightness
• Optional: pinch of nutmeg for a cozy back note

How I Make It

Step 1:

Preheat your oven to 400°F. In a large skillet over medium heat, melt 4 tbsp butter until it smells nutty and warm. Add the chopped onion and sauté until translucent and just starting to brown — about 4–5 minutes. Toss in the minced garlic for the last 30 seconds so it wakes up but doesn’t burn. The kitchen should smell like buttery onions and garlic — irresistible.

Step 2:

Stir in the 1/3 cup flour and cook for 1–2 minutes, stirring constantly, until the raw flour scent fades and the mixture looks a bit paste-like. Slowly whisk in the chicken broth and then the milk so the sauce stays smooth. Keep whisking until the mixture thickens and bubbles gently, about 3–4 minutes. If lumps appear, whisk vigorously; a few lumps tell me I need to stir more, not panic.

Step 3:

Add the shredded chicken, the frozen peas and carrots, thyme, salt, and pepper. Simmer gently for 2–3 minutes so the veggies heat through and the flavors marry. Taste and adjust seasoning — this is the moment to add a pinch more salt or pepper. The filling should feel velvety and coat the back of a spoon.

Step 4:

Pour the filling into a 9-inch pie dish or an ovenproof skillet. Lay the refrigerated pie crust or puff pastry over the top, tucking edges and trimming any excess. Brush the crust with beaten egg for glossy golden color and cut a couple of slits to vent. Bake at 400°F for 30–35 minutes, until the crust turns deep golden and the filling bubbles at the vents — that bubbling is your green light. If the edges brown too quickly, cover them with foil at the 20-minute mark.

Step 5:

Let the pie rest for 10 minutes before slicing so the filling sets slightly and doesn’t spill like lava. Sprinkle chopped parsley over the top if you like a fresh pop of color. Serve warm and watch the steam curl up as you spoon out that creamy, veggie-studded goodness.

Pro Tips

• Use a rotisserie chicken to save time — it keeps flavors rich and prep low-effort.
• Thickeners: If the filling gets too thick after chilling, stir in a splash of chicken broth or milk — you want silky, not gluey.
• Protect the crust edges with foil if they brown too fast; I keep a strip ready and pop it on at the 20-minute mark.
• For extra crisp, bake the pie on a preheated baking sheet so the bottom gets direct heat.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap cooked chicken with diced tofu for a vegetarian option — press tofu first for firmer texture.
• Use Greek yogurt (1/2 cup) stirred in off heat instead of half-and-half for tang and fewer calories; add at the end so it doesn’t split.
• For gluten-free: use a store-bought gluten-free pie crust and a gf flour blend to thicken.
• Dairy-free: replace butter with coconut oil and milk with unsweetened almond milk; expect a slightly different mouthfeel.

Variations & Tips

• Make it spicy: add 1/4 tsp red pepper flakes and swap peas for corn for a lively twist.
• Kid-friendly: finely dice the veggies so picky eaters don’t notice them as much.
• Herb-forward: fold in fresh rosemary or sage with the thyme for earthy aroma.
• One-pan skillet version: assemble and top crust in an ovenproof skillet to go straight from stove to oven.
• Individual pot pies: use ramekins and cut small discs of pastry for fun single-serve portions.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the filling up to 2 days ahead and refrigerate. When ready, pour into the dish, top with crust, and bake as instructed. For longer storage, freeze an assembled but unbaked pie for up to 2 months; thaw overnight in the fridge before baking.

Can I double the recipe?

Sure thing. Use two 9-inch dishes or one larger casserole; bake time might increase by 10–15 minutes — watch for a golden crust and bubbling filling.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3 tbsp oil for every 4 tbsp butter called for and consider a splash of butter or butter-flavored olive oil for richness.

How do I know it’s done?

Look for a deeply golden crust and bubbling filling at the vent holes or seams. The internal temperature of the filling (if you check chicken) should reach 165°F. Let it rest 10 minutes before serving so it sets.

What if I don’t have ingredient X?

No panics: no fresh onions? Use 1–2 tbsp onion powder plus a little extra butter. No pie crust? Use puff pastry, a biscuit topping, or even mashed potatoes for a shepherd’s-pie style finish.

How I Like to Serve It

I love this pot pie with a simple green salad dressed in lemon vinaigrette or crisp roasted Brussels sprouts for contrast. Pour a cold glass of cider in autumn or a light white wine in spring. It works for weeknight dinners, potlucks, and the kind of Sunday when you want comfort that feels homemade but doesn’t eat up your whole day.

Notes

• Store leftovers covered in the fridge for up to 3 days. Reheat at 350°F for 15–20 minutes to re-crisp the crust, or microwave for a quick single slice.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this cozy, golden chicken pot pie. You deserve the comfort and those crispy edges.