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Homemade chicken pot pie is a comforting classic that brings warmth and satisfaction to any family dinner. With its flaky crust and creamy filling loaded with tender chicken and vibrant vegetables, this dish is a crowd-pleaser that is surprisingly easy to make at home.
Why You’ll Love This Recipe
This homemade chicken pot pie is not only delicious but also simple to prepare. It’s perfect for a cozy family meal or to impress guests.
- Flaky, buttery crust that’s easy to make.
- Rich, creamy filling packed with chicken and vegetables.
- Comforting and satisfying for any occasion.
- Great for using up leftover chicken.
- Can be made ahead and frozen for later.
Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced and cooked
- 1 small onion, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package (2 crusts) refrigerated pie crusts
How to Make Chicken Pot Pie
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the flour, cooking for another minute until lightly golden.
- Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens, about 5-7 minutes.
- Add the cooked chicken, carrots, peas, potatoes, thyme, salt, and pepper. Mix well and remove from heat.
- Line a 9-inch pie dish with one of the pie crusts. Pour the chicken mixture into the crust.
- Cover with the second pie crust, sealing the edges by crimping them together. Cut a few slits in the top crust for steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let it cool for 10 minutes before serving.
Tips for the Best Results
- Use leftover rotisserie chicken for a quicker option.
- If you prefer a thicker filling, let the mixture simmer longer before adding it to the crust.
- For added flavor, include herbs like rosemary or parsley.
- Brush the top crust with an egg wash (1 beaten egg mixed with a splash of water) for a shiny finish.
Easy Variations
- Substitute turkey for chicken if you have leftovers from a holiday meal.
- Add other vegetables such as corn, green beans, or celery for additional flavor and nutrition.
- For a twist, sprinkle some cheddar cheese into the filling before topping with the crust.
What to Serve With It
- A simple green salad with vinaigrette.
- Steamed broccoli or green beans for a nutritious side.
- Homemade biscuits for extra comfort.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 20-25 minutes. You can also freeze the unbaked pie for up to 2 months. Just bake it straight from the freezer, adding an extra 10-15 minutes to the cooking time.
Recipe Card
Recipe Name: Homemade Chicken Pot Pie
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield/Servings: 6 servings
Ingredients:
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield/Servings: 6 servings
Ingredients:
- 1 lb boneless, skinless chicken breasts, cooked and diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced and cooked
- 1 small onion, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package (2 crusts) refrigerated pie crusts
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the flour, cooking for another minute until lightly golden.
- Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens, about 5-7 minutes.
- Add the cooked chicken, carrots, peas, potatoes, thyme, salt, and pepper. Mix well and remove from heat.
- Line a 9-inch pie dish with one of the pie crusts. Pour the chicken mixture into the crust.
- Cover with the second pie crust, sealing the edges by crimping them together. Cut a few slits in the top crust for steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let it cool for 10 minutes before serving.
Notes:
For added flavor, include herbs like rosemary or parsley.
