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A chicken pot pie with a piece removed reveals its savory filling on a white plate, with a fork invitingly placed beside it. One bite, and you'll understand why even Oprah loves the comforting taste of this classic dish.

Oprah’s Classic Chicken Pot Pie

An indian woman smiling in a market.Maya Rivera
A comforting classic with a flaky crust, creamy filling, and hearty mix of chicken and vegetables. Perfect for a cozy meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Meal Type Dinner, Main Course
Cuisine American
Servings 6
Calories 528 kcal
Difficulty Medium
Ingredient Cost $9.50
Shopping Cost$30

Equipment

  • Large skillet or saucepan
  • Mixing bowls
  • Whisk
  • Wooden spoon
  • Rolling Pin
  • 9-inch pie dish or deep baking dish
  • Pastry Brush

Ingredients
 
 

For the Filling:

  • 2 tablespoons unsalted butter
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 1 ½ cups chicken broth
  • 1 cup whole milk or heavy cream
  • Salt and black pepper to taste
  • ½ teaspoon thyme dried
  • ½ teaspoon rosemary dried
  • 2 cups chicken breast cooked shredded
  • 1 cup peas frozen

For the Crust:

  • 1 package pie crust refrigerated, top and bottom crust or homemade pie crust
  • 1 egg beaten (for egg wash)

Instructions
 

Prepare the Filling:

  • Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened.
    2 tablespoons unsalted butter, 1 medium onion, 2 medium carrots, 2 celery stalks
  • Add the minced garlic and cook for 1 more minute until fragrant.
    2 cloves garlic
  • Sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes until the flour is fully incorporated and slightly golden.
    1/4 cup all-purpose flour

Make the Sauce:

  • Gradually whisk in the chicken broth and milk or cream. Continue stirring until the mixture thickens, about 5-7 minutes.
    1 1/2 cups chicken broth, 1 cup whole milk
  • Season with salt, pepper, thyme, and rosemary. Adjust seasoning as desired.
    Salt and black pepper, 1/2 teaspoon thyme, 1/2 teaspoon rosemary
  • Add the shredded chicken and peas, stirring to combine. Remove from heat and let the filling cool slightly.
    2 cups chicken breast, 1 cup peas

Assemble the Pie:

  • Preheat the oven to 400°F (200°C).
  • Roll out the bottom crust and fit it into a 9-inch pie dish, allowing some overhang.
    1 package pie crust
  • Spoon the filling evenly into the pie crust.
  • Roll out the top crust and place it over the filling. Trim any excess crust, then pinch the edges to seal.
  • Brush the top crust with the beaten egg for a golden finish, and cut a few small slits for steam to escape.
    1 egg

Bake the Pie:

  • Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
  • Allow the pie to cool for 5-10 minutes before serving.

Notes

Make-Ahead Option: Prepare the filling in advance and refrigerate for up to 2 days, or freeze the entire assembled pot pie (unbaked) for up to 1 month.
Vegetable Additions: Feel free to add other vegetables, such as diced potatoes, mushrooms, or green beans, for extra flavor and texture.
Crust Tip: For an extra flaky crust, chill the assembled pie in the fridge for 15-20 minutes before baking.

Nutrition

Calories: 528kcalCarbohydrates: 50gProtein: 21gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 78mgSodium: 636mgPotassium: 522mgFiber: 4gSugar: 6gVitamin A: 3852IUVitamin C: 14mgCalcium: 98mgIron: 3mg
Keyword chicken pot pie, Comfort Food, cozy dinner, flaky crust pie, Oprah chicken pot pie

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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