Chicken & Poultry

Serving

Old-Fashioned Chicken Pot Pie

Name: Old-Fashioned Chicken Pot Pie
Total time: 75 min
Yield: 6 servings
Cuisine: Chicken & Poultry
Ingredients: 1 lb boneless skinless chicken breasts, cubed; 4 tablespoons unsalted butter; 1 small onion, diced; 2 carrots, diced; 1/3 cup all-purpose flour; 1.75 cups chicken broth; 2/3 cup whole milk; 1 cup frozen peas; 1 teaspoon dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 package (2 sheets) refrigerated pie crust; 1 large egg, beaten (for egg wash)

A flaky double-crust pie packed with tender chicken and vegetables bound in a rich, creamy herb gravy.

75 minutes

Serves 6

Dinner

26 min prep

41 min cook

Contains common allergens

Egg Dairy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Melt the butter in a large skillet over medium heat, add the onion and carrots, and cook 6 to 8 minutes until softened.
2
Add the cubed chicken and cook 5 minutes until no longer pink on the outside, then sprinkle in the flour and stir constantly for 1 to 2 minutes to cook out the raw taste.
3
Gradually whisk in the broth and milk, then simmer 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the peas, thyme, salt, and pepper, and remove from the heat to cool slightly.
4
Line a 9-inch pie dish with one crust, pour in the filling, and lay the second crust on top. Trim and crimp the edges to seal, then cut 4 small steam vents in the center.
5
Brush the top with the beaten egg for a glossy golden finish.
6
Bake at 400F for 35 to 40 minutes until the crust is deeply golden and the filling bubbles through the vents. Rest 10 minutes so the filling sets before slicing.

Old-Fashioned Chicken Pot Pie — plated and served — Serving moment. How Old-Fashioned Chicken Pot Pie looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

72/100

Good fit for most families

Allergen-friendly 70

Kid-friendly 85

Weeknight-easy 63

Budget-friendly 80

Great leftovers 93

Pantry-friendly 35

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

290

Calories

29 g

Protein

14 g

Carbs

13 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

This pot pie builds its filling around a proper roux, butter and flour cooked together before any broth is added, the same base technique behind classic American gravies, then finishes under a pastry crust vented to let steam escape.

Listahan note

This version cooks the roux fully before adding liquid and lets the finished filling cool slightly before topping it with pastry, since either shortcut leaves a raw-tasting gravy or a soggy crust.

Technique cues

Cooking the butter and flour together for a minute or two before any liquid goes in cooks off the raw flour taste that a roux added too fast would leave in the finished gravy.
Adding the broth gradually, whisking as you go, rather than dumping it in all at once, keeps the roux from clumping into lumps that never fully smooth out.
Letting the chicken and vegetable filling cool slightly before the pastry goes over the top keeps the crust from turning soggy on contact with a filling that's still steaming hot.
Cutting steam vents into the top crust lets moisture escape during baking; without them, trapped steam can make the crust puff unevenly or turn soft underneath.

Kitchen flow

Parallel prep: Prep any side dishes while Old-Fashioned Chicken Pot Pie finishes with the boneless skinless chicken breasts — the hands-off cook time is the window to use. The bake step is what sets the pace here.
Make-ahead: Old-Fashioned Chicken Pot Pie reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the boneless skinless chicken breasts. Plan around the bake; that's the slow part.
Leftover move: Leftover Old-Fashioned Chicken Pot Pie reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the boneless skinless chicken breasts on a fast reheat. The bake step is what sets the pace here.
Cleanup rhythm: Deglaze the pan used for Old-Fashioned Chicken Pot Pie with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the boneless skinless chicken breasts. The bake step is what sets the pace here.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

1 lb boneless skinless chicken breasts, cubed

Main protein or body

Purpose: lb boneless skinless chicken breasts, cubed gives Old-Fashioned Chicken Pot Pie its main substance and carries the seasoning.

Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

4 tablespoons unsalted butter

Richness and texture

Purpose: tablespoons unsalted butter rounds the texture and helps the dish feel complete.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.

1 small onion, diced

Aromatic base

Purpose: small onion, diced creates the savory foundation before stronger ingredients are added.

Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

2 carrots, diced

Flavor support

Purpose: carrots, diced supports the balance of Old-Fashioned Chicken Pot Pie and should taste integrated.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

1/3 cup all-purpose flour

Structural base

Purpose: cup all-purpose flour defines the shape and texture of the dish.

Handling: Measure before heating and break up clumps so the mix distributes evenly.

Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.

Technique notes

Let the finished pot pie rest for a solid ten minutes after baking before cutting into it, the filling needs that time to settle so it doesn't run out thin onto the plate.
Brush the top crust with an egg wash before baking for a deeper golden color and a slight sheen.
If making the filling ahead, chill it fully before topping with raw pastry and baking, a warm filling under cold pastry bakes unevenly.

Ingredient swaps

Gluten-free direction: Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the boneless skinless chicken breasts.
Dairy-free direction: Swap the unsalted butter for a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) — the texture shifts slightly but the dish holds together. This one leans on the boneless skinless chicken breasts.
Egg-aware direction: Replace the egg with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the boneless skinless chicken breasts.
Lower-sodium direction: Use a low-sodium or no-salt-added version of the chicken broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the boneless skinless chicken breasts.

Serve alongside

Fresh berries
Citrus fruit salad
Mint leaves
Black coffee
Hot tea
Sparkling water with lemon

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
Reheat gently only when warmth improves the texture.
Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.

Equipment

Mixing bowls
Baking dish or pan
Cooling rack

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