Classic Homemade Chicken Pie Recipe

For a comforting family dinner, this classic homemade Chicken Pie Recipe brings tender chicken thighs and sweet carrots in a rich, creamy sauce under a flaky golden crust. Shredding the cooked chicken ensures every bite is moist and flavorful, while the buttery pastry bakes to perfection. It’s an old-world favorite that warms the kitchen as much as it does the heart.

Ingredients for Chicken Pie Recipe

Cook Time for Easy Chicken Pie

I always find timing so helpful when I’m pulling together a weeknight dinner. This easy chicken pie recipe is wonderfully straightforward, and if you prep your veggies ahead, it comes together even faster. Here’s a quick breakdown:

This hearty chicken and vegetable pie fills your home with the most wonderful aroma. For another cozy meal idea, check out my chicken casserole that’s perfect for busy evenings.

How to Make Flaky Crust Chicken Pie

Step 1: Sauté the Vegetables

Preheat the oven to 375°F. In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 1 finely chopped medium yellow onion, 2 diced medium carrots, and 2 diced stalks of celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and slightly translucent.

Step 2: Cook and Shred the Chicken

Season 1 pound of boneless, skinless chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Add the chicken to the skillet and cook for 6–8 minutes, turning once, until the chicken is browned on both sides and fully cooked. Transfer the chicken to a cutting board and shred it into bite-sized pieces using two forks.

Step 3: Make the Creamy Sauce

Sprinkle 3 tablespoons of all-purpose flour over the cooked vegetables in the skillet. Cook for 1 minute, stirring constantly to form a thick paste. Gradually whisk in 2 cups of chicken broth, ensuring the mixture is smooth and free of lumps. Stir in 1/2 cup of heavy cream and 1 teaspoon of dried thyme.

Step 4: Combine and Thicken the Filling

Bring the sauce to a gentle simmer over medium heat and cook for 3–5 minutes, stirring occasionally, until it thickens to a gravy-like consistency. Remove the skillet from the heat and stir in the shredded chicken and 1 cup of frozen green peas until evenly combined.

Step 5: Assemble the Pie

Roll out one refrigerated pie crust and place it into a 9-inch pie dish, pressing it gently into the edges. Pour the chicken filling into the crust. Roll out the second pie crust and place it over the top, crimping the edges with your fingers to seal the pie. Cut 4–5 small slits in the top crust to allow steam to escape. Brush the entire top crust with a beaten egg mixed with 1 tablespoon of water.

Step 6: Bake to Golden Perfection

Bake the pie in the preheated oven for 35–45 minutes, or until the crust is golden brown and the filling is bubbling. Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.

Pro Tips & Tasty Tweaks

Over the years, I’ve picked up a few tricks that make this comfort food pie even more special. Whether you’re cooking for a crowd or just spicing up a weeknight, these little touches can make all the difference.

• For a bright, herby twist, swap the dried thyme for fresh tarragon or a sprinkle of parsley. It reminds me of the flavors in my chicken souvlaki recipe.
• To lighten it up, use half-and-half instead of heavy cream and whole wheat pastry flour for the crust. You’ll still get that creamy texture without as much richness.
• If your filling seems too runny, let it cool for a few minutes before adding it to the crust—it will thicken up as it sits.
• Leftovers reheat beautifully! Cover with foil and warm in a 325°F oven for about 20 minutes. It also freezes well for up to 3 months. For another make-ahead favorite, try my chicken taco soup.

Chicken Pie Recipe

480kcal

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Prep 25 minutes mins

Cook 55 minutes mins

Total 1 hour hr 20 minutes mins

Our easy chicken pie recipe features tender chicken thighs in a creamy sauce with peas and carrots, all baked under a golden flaky crust. Perfect comfort food!

Servings 6 servings

Course Dinner, Main Course

Cuisine American

Ingredients

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Filling

• ▢ 1 pound boneless, skinless chicken thighs
• ▢ 1 tsp kosher salt
• ▢ 1/2 tsp black pepper
• ▢ 2 tbsp unsalted butter
• ▢ 1 medium yellow onion finely chopped
• ▢ 2 medium carrots diced
• ▢ 2 stalks celery diced
• ▢ 3 tbsp all-purpose flour
• ▢ 2 cups chicken broth
• ▢ 1/2 cup heavy cream
• ▢ 1 cup frozen green peas
• ▢ 1 tsp dried thyme

Crust

• ▢ 1 package refrigerated pie crusts at room temperature
• ▢ 1 large egg beaten with 1 tablespoon water for egg wash

Equipment

• ▢
  skillet or Dutch oven
• ▢
  whisk
• ▢
  oven
• ▢
  pie dish
• ▢
  mixing bowl

Method

Prevent Sleep ModePrevent Sleep Mode

1. Preheat your oven to 375°F. In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until the vegetables have softened.
2. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for 6-8 minutes, turning once, until the chicken is browned on both sides and cooked through. Remove the chicken to a cutting board and shred it with two forks.
3. Sprinkle the flour over the vegetables in the skillet and cook for 1 minute, stirring constantly to form a paste. Gradually whisk in the chicken broth until the mixture is smooth, then stir in the heavy cream and dried thyme.
4. Bring the sauce to a simmer and cook for 3-5 minutes until it thickens to a gravy-like consistency. Remove from heat and stir in the shredded chicken and frozen peas.
5. Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust. Place the second pie crust over the top, crimp the edges to seal, and cut several slits in the top to allow steam to escape. Brush the entire top crust with the egg wash.
6. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie rest for 10 minutes before slicing and serving.

Nutrition

Calories480kcalCarbohydrates32gProtein22gFat29gSaturated Fat12gPolyunsaturated Fat4gMonounsaturated Fat10gCholesterol145mgSodium710mgPotassium420mgFiber4gSugar5gVitamin A110IUVitamin C12mgCalcium65mgIron2.8mg

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Nutrition and Health Benefits

Comfort food doesn’t have to be just delicious—it can also be nourishing. This chicken pie recipe is packed with wholesome ingredients that bring both flavor and nutrition to your table. Each serving offers a wonderful balance of protein, vitamins, and comforting carbs.

Let’s take a closer look at what makes this easy chicken pie a worthy addition to your weekly meal rotation.

This hearty chicken and vegetable pie is a complete meal all on its own, but it also pairs beautifully with a simple green salad or steamed greens. For more nutritious and satisfying dinner ideas, try my homestyle chicken soup or these lean chicken burgers. If you’re curious about traditional methods, BBC’s Chicken and Mushroom Pie Recipe offers wonderful insight into classic British techniques.

A Lighter Version of Easy Chicken Pie

I love indulging in a rich, creamy pie as much as anyone, but sometimes I want something a little lighter—especially after a busy week or when I’m craving comfort without the heaviness. Thankfully, this chicken pie recipe easy adapts beautifully to healthier tweaks.

Here are my favorite simple swaps that keep all the cozy flavor but lighten things up just enough:

• Use half-and-half or whole milk instead of heavy cream—you’ll still get a lovely creamy texture without as much fat.
• Swap the pie crust for a puff pastry top only—this cuts down on carbs but keeps that flaky crust chicken pie appeal.
• Add extra veggies like spinach, zucchini, or mushrooms to boost fiber and nutrients without adding calories.

For more lightened-up comfort food ideas, you might enjoy my cilantro lime chicken or this easy grilled chicken breast—both are weeknight favorites in my home.

Thoughtful Tips for Special Diets

I truly believe that good food should be enjoyed by everyone, no matter their dietary needs. Over the years, I’ve learned a few simple tweaks to make this comfort food pie more inclusive—especially for my sugar-conscious friends or those managing diabetic-friendly eating plans.

Here are my favorite gentle adjustments that keep the soul of the dish intact:

• For a lower glycemic index, consider replacing the regular pie crust with one made from almond flour or whole wheat pastry flour. These alternatives offer more fiber and slower-digesting carbs.
• If you’re monitoring sodium, use low-sodium chicken broth and reduce added salt—the herbs and vegetables bring plenty of natural flavor.
• When aiming for glucose-friendly eating, portion awareness is key. I often serve a smaller slice alongside a big green salad loaded with non-starchy vegetables.

How to Serve Chicken Pie Recipe

I’ll never forget the first time I made this pie for my family after we moved to Provence. It was a chilly autumn evening, and we’d just come back from the market with beautiful carrots and fresh thyme. As the pie baked, its golden crust scent wafted through our kitchen, blending with the lavender from our garden. That night, we ate by candlelight, and with every bite, I felt that deep sense of home—no matter where in the world we are.

This baked creamy chicken thigh pie is wonderful on its own, but I love serving it with simple, fresh sides that balance its richness. A crisp green salad with a lemony vinaigarette is my go-to—it cuts through the creaminess perfectly. For heartier appetites, roasted garlic green beans or honey-glazed carrots make lovely additions.

If you’re serving a crowd, consider pairing it with my lemon chicken tray bake or this cheesy chicken pasta bake. Both are fantastic for feeding a family and full of those comforting flavors we all love.

Mistakes to Avoid

I’ve made my fair share of mistakes with this chicken pie recipe over the years—especially when I was first learning to balance that creamy filling with a perfectly golden crust. Thankfully, these little slip-ups taught me how to get it just right every time.

Here are the most common pitfalls I’ve seen (and made myself!), along with my best advice for avoiding them:

• Overfilling the pie dish: It’s tempting to pack in all that delicious filling, but too much can cause bubbling over and a soggy bottom crust. Leave about half an inch of space at the top.
• Using watery vegetables: If your veggies release too much liquid, the filling turns soupy. I always lightly sauté or blanch them first to lock in flavor and reduce moisture.
• Rushing the crust: Whether you’re making your own or using store-bought, always chill the dough before baking. A cold crust bakes up flakier and holds its shape beautifully.

I’ll never forget the time I brought a slightly soupy easy chicken pie to a potluck—it was still delicious, but the crust was a sad sight! For more baking tips and techniques, take a look at Jamie Oliver’s Proper Chicken Pie Technique. And if you love reliable, no-fail recipes, my hearty chicken casserole and this warming chicken taco soup are both wonderfully forgiving.

How to Store Chicken Pie Recipe

When my son Liam was little, he used to ask me to make an extra chicken thigh pie recipe just to have tucked away in the freezer—he called it his “emergency comfort food.” Even now, when he comes home from college, the first thing he looks for in the freezer is that golden-crusted pie, waiting like a edible hug.

Storing this comfort food pie properly means you can enjoy that homemade goodness anytime. Here’s how I do it:

• Refrigerator: Let the pie cool completely, then cover tightly with foil or transfer slices to an airtight container. It keeps beautifully for up to 3 days.
• Freezer: Wrap the whole pie or individual portions in two layers of plastic wrap, then aluminum foil. It freezes perfectly for up to 3 months.
• Reheating: For best results, thaw overnight in the fridge if frozen. Reheat in a 350°F oven until the filling is bubbly and the crust is crisp again—usually about 20–30 minutes.

For more make-ahead meals that hold up well, try my cozy chicken butternut squash curry or these flavorful chicken souvlaki skewers. Both are fantastic for meal prep and freezer-friendly too!

Try This Chicken Pie Recipe Yourself

There’s something truly magical about pulling a baked creamy chicken thigh pie out of the oven—the way the golden crust shatters under your fork, the steam rising with the scent of thyme and roasted chicken, that first bite that tastes like coming home. It’s more than just a meal; it’s a moment of pure comfort.

I hope this chicken pie recipe easy becomes a cherished favorite in your home too, filling your kitchen with warmth and your table with happy, satisfied faces. Cooking, for me, has always been about sharing—and nothing shares comfort quite like a homemade pie.

If you’re looking for more family-friendly ideas, you might also love my juicy BBQ chicken breasts, this fun chicken tacos night solution, or my bright lemon chicken. For something extra special, try these elegant broccoli and cheese stuffed chicken breasts—they’re always a hit!

Frequently Asked Questions

More Cozy Comfort Food Classics

If you loved this chicken pie, here are a few more heartwarming recipes that never fail to make my family smile.

• Lean Chicken Burgers – Juicy, flavorful patties that come together in minutes for a weeknight win.
• Cilantro Lime Chicken – Zesty, bright, and perfect for tacos, bowls, or salads.
• Easy Grilled Chicken Breast – Foolproof and delicious, every single time.
• Homestyle Chicken Soup – The ultimate bowl of comfort for chilly days or when you need a cozy reset.