September 11, 2026
Baby Pot Pie
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This is one of those recipes that’s rooted in a tradition for me. This is the meal I take all my friends when they have a new baby. It’s hearty and delicious, but with the personal touch of the baby’s name on top, it makes it feel really special.
You’ll find the recipe below and the cute mini alphabet cutters here.
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Classic Chicken Pot Pie
Ingredients
- 2 pie crusts homemade or store bought, chilled
- 1 pound boneless skinless chicken breasts cubed
- 1 cup carrots diced
- 1/2 cup celery diced
- 1/3 cup unsalted butter
- ½ yellow onion diced
- 1 clove garlic minced
- 1/3 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked pepper
- 2 teaspoons fresh thyme leaves
- 2 cups low-sodium chicken broth
- 2/3 cup heavy cream
- 1 cup frozen peas
- 1 egg beaten
Instructions
- Prepare pie crust or use a store-bought crust. Preheat oven to 425°F.
- In a large pot, combine 1 lb. cubed chicken, 1 cup carrots, and ½ cup celery. Add enough water to cover the chicken and veggies. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.
- In a large skillet over medium heat, combine ⅓ cup butter, ½ diced onion, and 1 clove garlic. Cook, stirring until the onions are soft and fragrant.
- Whisk in ⅓ cup flour, 1 teaspoon salt, ½ teaspoon pepper, 2 teaspoons thyme, 2 cups chicken broth, and ⅔ cup heavy cream. Whisk while cooking until no lumps remain and mixture is thick; about 10 minutes. Remove from heat and set aside.
- Roll out one of the chilled pie crusts to about 12” in diameter and carefully place the into a 9-inch pie dish. Tuck the dough in with your fingers, and trim any overhang.
- Spoon the chicken and vegetable mixture into the crust then scatter 1 cup frozen peas on top followed by pouring the gravy evenly over top.
- Roll out the second pie crust just as you did the first. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the crust with the tongs of a fork or your fingers to seal the edges. Slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash. (1 beaten egg with 1 tablespoon water)
- Bake for 35 minutes or until the top of the crust is golden brown. After 20 minutes of baking, I like to check the crust to make sure it’s not browning too quickly. If so, cover with foil.
- Remove from the oven and cool for at least 10 minutes before serving.
Notes
SERVING SUGGESTIONS
Serve with a crisp green salad.SWAP SUGGESTIONS
- Pie Crust: Two 9-inch refrigerated or frozen (and then thawed) store-bought pie crusts are just fine instead of homemade.
- Vegetarian: Omit the chicken and double the vegetables. Swap the chicken broth for vegetable broth.
- Gluten-free: Use a gluten free pie crust and swap the flour for thickening for Cup4Cup.
MAKE AHEAD
Filling and gravy can be prepared 1 day in advance, cover and chill in the refrigerator. Assemble, fill, and bake the next day as directed.NOTES
The unbaked OR baked pot pie freezes well for up to 2–3 months. Allow to thaw overnight in the refrigerator and bake as directed (if unbaked); or (if baked before frozen) bake, covered with foil, at 375°F, until warmed through.Nutrition
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