13 Chicken Pot Pie Recipes That Keep the Filling Creamy Every Time

These chicken pot pie recipes all start with the same honest idea: tender chicken, soft vegetables, and a creamy filling thick enough to hold its shape on the plate. The crust is where each one changes, flaky pastry, biscuit topping, or no crust at all, so the versions below take that foundation in genuinely different directions. You’ll find the classic deep-dish style, quicker skillets, and spicy riffs.

Start with the Classic Chicken Pot Pie for the benchmark, go for the Skillet Chicken Pot Pie when time is short, try the Buffalo Chicken Pot Pie for heat, and the Freezer Chicken Pot Pie for planning.

Which Chicken Pot Pie Should You Make?

Classic Chicken Pot Pie

This is the one for the full deep-dish version with a double crust and a filling that sets. I use dark and white meat together because it gives the sauce more body, but all white works too.

Ingredients (makes 6 servings)

• Unsalted butter: 80 g (6 tbsp)
• Yellow onion, diced: 1 medium
• Carrots, peeled and diced: 3 medium
• Celery ribs, sliced: 3 ribs
• All-purpose flour: 60 g (1/2 cup)
• Chicken stock: 720 ml (3 cups)
• Whole milk: 240 ml (1 cup)
• Cooked chicken, shredded: 600 g (1 1/4 lb)
• Frozen peas: 150 g (1 cup)
• Fresh thyme leaves, salt, and black pepper: 2 tsp thyme, to taste

Instructions

Step 1: Melt the 80 g (6 tbsp) butter in a large pot over medium heat. Add the diced onion, 3 diced carrots, and 3 sliced celery ribs and cook until soft, about 8 minutes, stirring once or twice. You’ll notice the vegetables turn glossy and sweet-smelling before they brown.

Step 2: Sprinkle over the 60 g (1/2 cup) flour and whisk for 1 minute to cook off the raw taste. Pour in the 720 ml (3 cups) chicken stock and 240 ml (1 cup) milk slowly, whisking the whole time, and bring the sauce to a gentle bubble. Let it thicken for 4 minutes, until it coats the back of your spoon.

Step 3: Fold in the 600 g (1 1/4 lb) chicken, 150 g (1 cup) peas, and 2 tsp thyme, then season with salt and pepper. You want the chicken evenly coated and the peas still bright.

Step 4: Fit the bottom pie dough into a deep pie dish and spoon in the filling. Drape the top dough over it, crimp the edges, and cut a few vents so steam can escape. Your filling should be warm but not hot when it goes in.

Step 5: Bake at 200C (400F) for 30 minutes, until the top is deep golden and the filling bubbles at the vents. Rest the pie 10 minutes before slicing, then serve warm with a spoon for any saucy bits.

Skillet Chicken Pot Pie

This version skips the bottom crust and bakes under a sheet of puff pastry, so you get a crisp top without the fuss of lining a dish. It is the one I reach for on a Tuesday when the filling can cook in the same skillet.

Ingredients (makes 4 servings)

• Unsalted butter: 60 g (4 tbsp)
• Yellow onion, diced: 1 small
• Carrots, peeled and diced: 2 medium
• Celery ribs, diced: 2 ribs
• All-purpose flour: 40 g (1/3 cup)
• Chicken stock: 480 ml (2 cups)
• Heavy cream: 120 ml (1/2 cup)
• Cooked chicken, cubed: 500 g (1 lb)
• Frozen peas: 120 g (3/4 cup)
• Frozen puff pastry, thawed: 1 sheet
• Egg yolk, beaten: 1

Instructions

Step 1: Melt the 60 g (4 tbsp) butter in a 25 cm (10 inch) oven-safe skillet over medium heat. Add the diced onion, 2 diced carrots, and 2 diced celery ribs and soften them for 6 minutes, stirring once or twice. You want the edges just tender.

Step 2: Whisk in the 40 g (1/3 cup) flour for 1 minute, then slowly pour in the 480 ml (2 cups) chicken stock and 120 ml (1/2 cup) cream. Keep whisking as the mixture bubbles and thickens, about 4 minutes, until you see it coat the whisk.

Step 3: Stir in the 500 g (1 lb) chicken and 120 g (3/4 cup) peas and take the skillet off the heat. Lay the puff pastry sheet over the filling, tucking the corners behind the handle, and brush the top with the beaten egg yolk.

Step 4: Cut three small slits in the pastry with a knife. Bake at 220C (425F) for 22 minutes, until the pastry is puffed and deep brown. Your filling will be bubbling around the edge.

Step 5: Let the skillet sit for 5 minutes, then spoon the pot pie straight from the pan into shallow bowls. Serve with a spoon and a fork for the flaky top.

Cheddar Biscuit Chicken Pot Pie

The filling here is a little looser than the classic, because it bakes under drop biscuits that soak up extra sauce as they rise. Sharp cheddar melts into both the filling and the biscuit tops, so every bite gets a salty pull.

Ingredients (makes 6 servings)

• Unsalted butter: 60 g (4 tbsp)
• Yellow onion, diced: 1 medium
• Carrots and celery, diced: 2 each
• All-purpose flour: 40 g (1/3 cup)
• Chicken stock: 480 ml (2 cups)
• Whole milk: 240 ml (1 cup)
• Cooked chicken, shredded: 500 g (1 lb)
• Sharp cheddar, shredded: 180 g (1 1/2 cups)
• Frozen peas: 100 g (2/3 cup)
• Prepared biscuit dough, cut into 8 rounds: 1 batch
• Black pepper: 1/2 tsp

Instructions

Step 1: Melt the 60 g (4 tbsp) butter in a large oven-safe skillet over medium heat. Add the diced onion and the 2 diced carrots and 2 diced celery ribs and cook until fragrant, 7 minutes. You’ll see the onion go translucent first.

Step 2: Sprinkle in the 40 g (1/3 cup) flour and stir for 1 minute. Pour in the 480 ml (2 cups) chicken stock and 240 ml (1 cup) milk while whisking, then let the sauce bubble and thicken for 5 minutes. Your whisk should leave a slow trail through the pot.

Step 3: Fold in the 500 g (1 lb) chicken, 100 g (2/3 cup) peas, half the 180 g (1 1/2 cups) cheddar, and the 1/2 tsp black pepper. Remove the skillet from the heat and arrange the 8 biscuit dough rounds on top of the hot filling.

Step 4: Scatter the remaining cheddar over the biscuits and transfer the skillet to the oven. Bake at 200C (400F) for 20 minutes, until the biscuits are golden and the cheese is deep brown at the edges.

Step 5: Spoon the filling and a biscuit into each bowl while it is still steaming. You want to scoop from the bottom so everyone gets sauce, chicken, and cheese.

Buffalo Chicken Pot Pie

This one takes the creamy base and pushes it hard with hot sauce and a little cream cheese, so the filling turns tangy and orange. It still tastes like chicken pot pie, just with a loud finish. I add extra celery at the end for crunch.

Ingredients (makes 6 servings)

• Unsalted butter: 60 g (4 tbsp)
• Yellow onion, diced: 1 medium
• Carrots, peeled and diced: 2 medium
• Celery ribs, diced: 3 ribs
• All-purpose flour: 40 g (1/3 cup)
• Chicken stock: 480 ml (2 cups)
• Whole milk: 180 ml (3/4 cup)
• Cooked chicken, shredded: 550 g (1 1/4 lb)
• Buffalo hot sauce: 80 ml (1/3 cup)
• Cream cheese, softened: 100 g (1/2 cup)
• Double-crust pie dough: 2 rounds

Instructions

Step 1: Melt the 60 g (4 tbsp) butter in a deep pot over medium heat. Add the diced onion, 2 diced carrots, and 3 diced celery ribs and cook for 7 minutes, until they soften and the onion smells sweet.

Step 2: Whisk in the 40 g (1/3 cup) flour and cook for 1 minute. Pour in the 480 ml (2 cups) chicken stock and 180 ml (3/4 cup) milk while whisking, then add the 100 g (1/2 cup) cream cheese and stir until it melts into the sauce. You will get a thick, glossy base after about 5 minutes.

Step 3: Fold in the 550 g (1 1/4 lb) chicken and the 80 ml (1/3 cup) buffalo hot sauce, then remove the pot from the heat. Taste the filling and decide if you want it hotter or a pinch of salt.

Step 4: Fit one pie dough round into a pie dish and pour in the filling. Lay the second round over the top, crimp the edges, and cut four vents. Bake at 200C (400F) for 30 minutes, until the crust is deep golden and the filling bubbles.

Step 5: Let the pie rest 8 minutes, then slice and serve with extra buffalo hot sauce on the side. You want the celery to stay slightly crisp under the saucy chicken.

Gluten Free Chicken Pot Pie

This version thickens the sauce with cornstarch instead of wheat flour, which keeps it silky and clear. The crust is the biggest change, so use a good gluten free pie dough and keep it cold before it goes in the oven.

Ingredients (makes 6 servings)

• Unsalted butter: 70 g (5 tbsp)
• Yellow onion, diced: 1 medium
• Carrots, peeled and diced: 3 medium
• Celery ribs, diced: 2 ribs
• Cornstarch: 30 g (3 tbsp)
• Chicken stock: 600 ml (2 1/2 cups)
• Whole milk: 240 ml (1 cup)
• Cooked chicken, shredded: 550 g (1 1/4 lb)
• Frozen peas: 120 g (3/4 cup)
• Fresh parsley, chopped: 3 tbsp
• Gluten free pie dough, for top and bottom: 2 rounds

Instructions

Step 1: Melt the 70 g (5 tbsp) butter in a large pot over medium heat. Add the diced onion, 3 diced carrots, and 2 diced celery ribs and cook until tender, about 8 minutes. You want the vegetables to soften without taking on much color.

Step 2: Stir the 30 g (3 tbsp) cornstarch with a splash of the cold chicken stock in a small bowl, then whisk that paste into the vegetables. Pour in the remaining stock and the 240 ml (1 cup) milk, whisking as the sauce comes up to a bubble.

Step 3: Cook the sauce for 3 minutes, until it thickens enough to coat the back of a spoon. Fold in the 550 g (1 1/4 lb) chicken, 120 g (3/4 cup) peas, and 3 tbsp parsley, then take the pot off the heat.

Step 4: Roll out your gluten free dough if needed and fit the bottom round into a pie dish. Spoon in the filling, drape the top round over it, and crimp the edges before cutting several vents.

Step 5: Bake at 200C (400F) for 32 minutes, until the crust is golden brown and the filling is bubbling at the slits. Rest the pie 10 minutes, then slice and serve hot with a large spoon.

Dairy Free Chicken Pot Pie

The sauce here uses coconut milk and chicken stock for richness, and the crust is a simple oil and flour pastry that stays flaky. Roasted garlic adds the savory depth that dairy would usually give, so the filling does not taste lean.

Ingredients (makes 6 servings)

• Vegetable oil: 80 ml (1/3 cup)
• Yellow onion, diced: 1 medium
• Carrots, peeled and diced: 3 medium
• Celery ribs, diced: 2 ribs
• All-purpose flour: 50 g (1/3 cup plus 1 tbsp)
• Chicken stock: 600 ml (2 1/2 cups)
• Coconut milk, full-fat: 400 ml (1 can)
• Cooked chicken, cubed: 550 g (1 1/4 lb)
• Frozen peas: 120 g (3/4 cup)
• Roasted garlic, mashed: 6 cloves
• Oil pie dough, for top and bottom: 2 rounds

Instructions

Step 1: Warm the 80 ml (1/3 cup) vegetable oil in a deep pot over medium heat. Add the diced onion, 3 diced carrots, and 2 diced celery ribs and cook for 7 minutes, until the onion turns soft and the kitchen smells sweet.

Step 2: Sprinkle in the 50 g (1/3 cup plus 1 tbsp) flour and stir for 1 minute. Whisk in the 600 ml (2 1/2 cups) chicken stock and 400 ml (1 can) coconut milk, then add the 6 mashed roasted garlic cloves. You will see the sauce thicken and turn pale as it bubbles for 5 minutes.

Step 3: Fold in the 550 g (1 1/4 lb) chicken and 120 g (3/4 cup) peas, then take the pot off the heat. Taste the filling and add salt or a squeeze of lemon if the sauce needs brightness.

Step 4: Fit the bottom oil pie dough into a pie dish and spoon in the filling. Lay the top round over it, crimp the edges, and cut four slits in the center. Bake at 200C (400F) for 30 minutes, until deeply golden.

Step 5: Let the pie rest outside the oven for 8 minutes, then slice and serve hot. You want the coconut milk sauce to hold just enough to stay on your fork.

Slow Cooker Chicken Pot Pie

This one is built for a day when you want the filling ready without standing over the stove. The slow cooker makes the chicken tender, then you thicken the sauce and finish with a simple crust or serve it over split biscuits. I add the peas at the very end so they keep their color.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 800 g (1 3/4 lb)
• Yellow onion, diced: 1 medium
• Carrots, peeled and sliced: 3 medium
• Celery ribs, sliced: 2 ribs
• Chicken stock: 480 ml (2 cups)
• Cornstarch: 25 g (2 1/2 tbsp)
• Heavy cream: 120 ml (1/2 cup)
• Frozen peas: 150 g (1 cup)
• Fresh thyme leaves: 2 tsp
• Frozen puff pastry, thawed: 1 sheet
• Egg yolk, beaten: 1

Instructions

Step 1: Place the 800 g (1 3/4 lb) chicken thighs in the slow cooker with the diced onion, 3 sliced carrots, and 2 sliced celery ribs. Pour over the 480 ml (2 cups) chicken stock and 2 tsp thyme, then cover and cook on low 4 hours, until the chicken shreds apart under your fork.

Step 2: Lift the chicken out and shred it with two forks. Whisk the 25 g (2 1/2 tbsp) cornstarch with 3 tbsp cold water, then stir it into the slow cooker along with the 120 ml (1/2 cup) cream and the shredded chicken. You will see the sauce start to tighten after a couple of minutes on high.

Step 3: Stir in the 150 g (1 cup) frozen peas and turn the slow cooker off. Spoon the filling into a baking dish and let it cool for 10 minutes while your oven heats to 220C (425F).

Step 4: Lay the puff pastry sheet over the filling and brush the top with the beaten egg yolk. Cut three small steam vents and bake for 20 minutes, until the pastry is deep brown and the sauce bubbles at the edges.

Step 5: Rest the pot pie for 5 minutes, then serve straight from the dish with a large spoon. You want the filling to be spoonable but not runny.

Air Fryer Chicken Pot Pie Hand Pies

These are the version to make when you want pot pie you can eat out of hand. The filling is a little thicker so it stays inside the pastry, and the air fryer gives you crispy edges in about half the time of a full pie.

Ingredients (makes 8 hand pies)

• Unsalted butter: 40 g (3 tbsp)
• Yellow onion, finely diced: 1 small
• Carrot, finely diced: 1 medium
• All-purpose flour: 25 g (3 tbsp)
• Chicken stock: 240 ml (1 cup)
• Heavy cream: 80 ml (1/3 cup)
• Cooked chicken, finely chopped: 350 g (12 oz)
• Frozen peas: 80 g (1/2 cup)
• Puff pastry sheets, thawed: 2 sheets
• Egg yolk, beaten: 1

Instructions

Step 1: Melt the 40 g (3 tbsp) butter in a skillet over medium heat. Add the finely diced onion and carrot and cook for 5 minutes, until the vegetables soften but do not brown. You want them smaller than usual so the filling packs neatly.

Step 2: Whisk in the 25 g (3 tbsp) flour and cook for 1 minute. Pour in the 240 ml (1 cup) chicken stock and 80 ml (1/3 cup) cream, stirring until the mixture bubbles and turns thick, about 4 minutes. Your sauce should be firm enough to hold its shape on a spoon.

Step 3: Fold in the 350 g (12 oz) chicken and 80 g (1/2 cup) peas, then chill the filling for 20 minutes. Cut each puff pastry sheet into four squares and spoon a small mound of filling onto each one.

Step 4: Fold each square into a triangle and press the edges with a fork to seal. Brush the tops with beaten egg yolk and place them in the air fryer basket in a single layer, leaving space between.

Step 5: Air fry at 190C (375F) for 12 minutes, until puffed and deep golden. Let them cool for 5 minutes on a rack, then serve warm with the extra sauce from the skillet for dipping.

Mini Chicken Pot Pies

These muffin-tin versions use pie crust as both the base and the top, so you get a double crust in a two-bite size. They are the one I bring out for kids or a party table, because each person can grab a couple and the filling stays tidy.

Ingredients (makes 12 minis)

• Unsalted butter: 50 g (4 tbsp)
• Yellow onion, finely diced: 1 small
• Carrot, finely diced: 1 medium
• Celery rib, finely diced: 1 rib
• All-purpose flour: 30 g (3 tbsp)
• Chicken stock: 360 ml (1 1/2 cups)
• Heavy cream: 80 ml (1/3 cup)
• Cooked chicken, finely chopped: 400 g (14 oz)
• Frozen peas: 100 g (2/3 cup)
• Pie dough rounds, cut into 12 bases and 12 tops: 2 batches

Instructions

Step 1: Melt the 50 g (4 tbsp) butter in a pot over medium heat. Add the finely diced onion, carrot, and celery rib and cook for 6 minutes, until soft and sweet. You want the pieces small enough to fit on a spoon.

Step 2: Whisk in the 30 g (3 tbsp) flour and cook for 1 minute, then slowly stir in the 360 ml (1 1/2 cups) chicken stock and 80 ml (1/3 cup) cream. Let the sauce bubble and thicken for 4 minutes, until it coats the back of your spoon.

Step 3: Fold in the 400 g (14 oz) chicken and 100 g (2/3 cup) peas, then take the pot off the heat. Press a small dough round into each cup of a 12-cup muffin tin, letting the edges rise above the rim.

Step 4: Spoon the warm filling into each dough cup, then lay a smaller dough round on top and press the edges together. Cut a tiny vent in each one and brush the tops with a little water if you have no egg.

Step 5: Bake at 200C (400F) for 18 minutes, until the tops are golden and the filling bubbles at the seams. Cool in the tin for 5 minutes, then lift each mini pie out with a small spatula and serve warm.

Coconut Curry Chicken Pot Pie

This version takes the pot pie filling east with coconut milk, ginger, and curry powder, so the sauce turns warm and golden. I keep the vegetables simple and add a squeeze of lime at the end, which wakes up the richness.

Ingredients (makes 4 servings)

• Coconut oil or vegetable oil: 45 ml (3 tbsp)
• Yellow onion, diced: 1 medium
• Carrots, peeled and diced: 2 medium
• Garlic, minced: 3 cloves
• Fresh ginger, grated: 1 tbsp
• Curry powder: 2 tsp
• Chicken stock: 300 ml (1 1/4 cups)
• Full-fat coconut milk: 400 ml (1 can)
• Cooked chicken, cubed: 500 g (1 lb)
• Frozen peas: 100 g (2/3 cup)
• Frozen puff pastry, thawed: 1 sheet

Instructions

Step 1: Warm the 45 ml (3 tbsp) coconut oil in a deep skillet over medium heat. Add the diced onion and 2 diced carrots and cook for 6 minutes, then stir in the 3 minced garlic cloves, 1 tbsp ginger, and 2 tsp curry powder. You will smell the curry the moment it hits the pan.

Step 2: Pour in the 300 ml (1 1/4 cups) chicken stock and 400 ml (1 can) coconut milk, scraping the bottom with your spoon. Bring the liquid to a gentle bubble and let it reduce for 8 minutes, until the sauce coats the back of the spoon.

Step 3: Fold in the 500 g (1 lb) chicken and 100 g (2/3 cup) peas, then squeeze in the juice of half a lime. Spoon the filling into a baking dish and let it cool while your oven heats to 220C (425F).

Step 4: Lay the puff pastry sheet over the dish and press the edges to seal. Cut three vents in the top and bake for 20 minutes, until the pastry is deep golden and the curry sauce bubbles at the sides.

Step 5: Rest the pot pie for 5 minutes, then serve with lime wedges and a handful of fresh coriander. You want the coconut sauce to stay creamy and a little loose under the crust.

Green Chile Chicken Pot Pie

Roasted green chiles and cumin give this version a smoky, peppery edge without turning it into a different dish. Monterey Jack melts into the filling, so the sauce pulls in strings when you scoop it out. It is the one I make when I want pot pie with a little swagger.

Ingredients (makes 6 servings)

• Unsalted butter: 60 g (4 tbsp)
• Yellow onion, diced: 1 medium
• Garlic, minced: 2 cloves
• All-purpose flour: 40 g (1/3 cup)
• Chicken stock: 480 ml (2 cups)
• Whole milk: 240 ml (1 cup)
• Cooked chicken, shredded: 550 g (1 1/4 lb)
• Roasted green chiles, chopped: 120 g (1/2 cup)
• Corn kernels, fresh or frozen: 100 g (2/3 cup)
• Monterey Jack cheese, shredded: 150 g (1 1/2 cups)
• Double-crust pie dough: 2 rounds

Instructions

Step 1: Melt the 60 g (4 tbsp) butter in a large pot over medium heat. Add the diced onion and 2 minced garlic cloves and cook for 5 minutes, until the onion is translucent and the garlic smells toasted.

Step 2: Stir in the 40 g (1/3 cup) flour and cook for 1 minute. Whisk in the 480 ml (2 cups) chicken stock and 240 ml (1 cup) milk, then let the sauce bubble and thicken for 5 minutes. You want it to coat the back of your spoon without being stiff.

Step 3: Fold in the 550 g (1 1/4 lb) chicken, 120 g (1/2 cup) chopped green chiles, 100 g (2/3 cup) corn, and 150 g (1 1/2 cups) Monterey Jack. Remove the pot from the heat and let the cheese melt into the hot sauce.

Step 4: Fit one pie dough round into a pie dish and pour in the filling. Lay the second round over the top, crimp the edges, and cut several vents. Bake at 200C (400F) for 30 minutes, until the crust is golden and the filling bubbles.

Step 5: Let the pie rest 8 minutes before slicing, then serve hot with a spoon for the melted cheese strings. You want the green chiles to carry the heat, not hide it.

Mushroom and Leek Chicken Pot Pie

This version goes more savory and less sweet, with leeks and mushrooms carrying the filling. It uses cream rather than a big milk base, so the sauce is tighter and glossier. I keep the vegetables chunky because they hold their texture through baking.

Ingredients (makes 4 servings)

• Unsalted butter: 70 g (5 tbsp)
• Leeks, white and light green parts only, sliced: 2 medium
• Cremini mushrooms, sliced: 250 g (8 oz)
• Garlic, minced: 2 cloves
• All-purpose flour: 30 g (3 tbsp)
• Chicken stock: 300 ml (1 1/4 cups)
• Heavy cream: 180 ml (3/4 cup)
• Cooked chicken, cubed: 450 g (1 lb)
• Frozen peas: 80 g (1/2 cup)
• Fresh thyme leaves: 2 tsp
• Double-crust pie dough: 2 rounds

Instructions

Step 1: Melt the 70 g (5 tbsp) butter in a wide skillet over medium heat. Add the sliced leeks and 250 g (8 oz) sliced mushrooms and cook for 8 minutes, until the mushrooms release their liquid and start to brown. You want the leeks soft but still pale.

Step 2: Stir in the 2 minced garlic cloves and cook for 30 seconds. Sprinkle over the 30 g (3 tbsp) flour and stir for 1 minute, then pour in the 300 ml (1 1/4 cups) chicken stock and 180 ml (3/4 cup) cream while whisking.

Step 3: Bring the sauce to a low bubble and cook for 4 minutes, until it thickens enough to coat your spoon. Fold in the 450 g (1 lb) chicken, 80 g (1/2 cup) peas, and 2 tsp thyme, then remove the skillet from the heat.

Step 4: Fit the bottom pie dough into a pie dish and spoon in the warm filling. Lay the top dough over it, crimp the edges, and cut a few steam vents in the center.

Step 5: Bake at 200C (400F) for 28 minutes, until the crust is deep golden and the mushroom sauce bubbles at the slits. Rest for 8 minutes, then serve slices hot with a spoon for the creamy filling.

Freezer Chicken Pot Pie

This recipe makes two unbaked pies, one for tonight and one to freeze before you bake it. The filling is a little thicker than usual so it holds up in the freezer without getting watery. I label the second pie with the date before it disappears into the cold.

Ingredients (makes 2 pies, 4 servings each)

• Unsalted butter: 120 g (8 tbsp)
• Yellow onions, diced: 2 medium
• Carrots, peeled and diced: 4 medium
• Celery ribs, diced: 4 ribs
• All-purpose flour: 90 g (3/4 cup)
• Chicken stock: 1 liter (4 cups)
• Whole milk: 480 ml (2 cups)
• Cooked chicken, shredded: 1 kg (2 1/4 lb)
• Frozen peas: 240 g (1 1/2 cups)
• Fresh thyme leaves: 3 tsp
• Double-crust pie dough: 4 rounds

Instructions

Step 1: Melt the 120 g (8 tbsp) butter in a large pot over medium heat. Add the 2 diced onions, 4 diced carrots, and 4 diced celery ribs and cook until softened, about 9 minutes. You want the vegetables to release their liquid before the flour goes in.

Step 2: Whisk in the 90 g (3/4 cup) flour and cook for 1 minute. Pour in the 1 liter (4 cups) chicken stock and 480 ml (2 cups) milk slowly, whisking the whole time, and bring the sauce to a gentle bubble. Let it thicken for 5 minutes, until it coats the back of your spoon.

Step 3: Fold in the 1 kg (2 1/4 lb) chicken, 240 g (1 1/2 cups) peas, and 3 tsp thyme, then divide the filling between two bowls and cool completely. Fit one bottom pie dough round into each of two pie dishes.

Step 4: Spoon the cooled filling into each dish, then top with the remaining dough rounds and crimp the edges. Bake the first pie at 200C (400F) for 30 minutes, while you wrap the second unbaked pie tightly in foil and freeze it.

Step 5: Cut the baked pie into four wedges and serve hot with a big spoon. To bake the frozen pie later, cook it from frozen at 200C (400F) for 55 minutes, until the crust is deep golden and the filling bubbles.

Think about your sauce thickness first and your crust second. A filling that is too thin will soak through the bottom crust and leave you with a dish that looks done but slides apart. Cook the sauce until it coats the back of a spoon, then let the filling cool a little before it meets the dough.

Pick the one that fits your night and make it. The filling will keep, the crust will rise, and dinner will come out of the oven exactly when you want it.