Creamy Southern Chicken Pot Pie
From-scratch Southern chicken pot pie with a creamy herb filling, tender vegetables, and a golden flaky crust—Sunday-supper comfort. Bake until the filling bubbles and the center reaches 165°F.
🛒Ingredients
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 3 cups cooked chicken, shredded (cooked to 165°F)
- 1 cup frozen peas
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon kosher salt, plus pepper to taste
- 1 double pie crust (homemade or refrigerated), for 9-inch pie
- 1 egg beaten with 1 tablespoon water for egg wash
🔧Kitchen Tools Needed
- 9-inch pie dish
- Saucepan
- Rolling pin
- Pastry brush
📝Instructions
- 1
Heat oven to 400°F. Melt butter in a saucepan; sauté onion, carrots, and celery 6–8 minutes until softened. Stir in flour 1 minute.
- 2
Whisk in broth and milk; simmer until thick, 4–6 minutes. Stir in chicken, peas, thyme, salt, and pepper. Cool slightly.
- 3
Line a 9-inch pie dish with bottom crust. Fill with chicken mixture. Top with second crust; seal and crimp; cut vents. Brush with egg wash.
- 4
Bake 35–45 minutes until crust is deep golden and filling bubbles; internal temperature of filling should reach 165°F. Tent edges if browning too fast.
- 5
Rest 10–15 minutes before slicing. Refrigerate leftovers within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 510
🏷️Recipe Tags
❓Frequently Asked Questions
Biscuit topping?
Skip top crust; drop biscuit dough over filling and bake until biscuits are cooked through and filling hits 165°F.
Make ahead?
Assemble unbaked, refrigerate up to 24 hours, then bake; add 5–10 minutes if cold.
Turkey swap?
Use leftover cooked turkey the same way; still heat filling to 165°F.
Food safety?
Use fully cooked poultry; bake until bubbling and 165°F; chill leftovers within 2 hours.
