Chicken Pot Pie is the definition of classic comfort food—a creamy, savory filling packed with tender chicken and vegetables, all wrapped in a golden, flaky pie crust. Whether served as a cozy weeknight dinner or a hearty holiday dish, this homemade pot pie warms both the body and soul. Here’s how to make it from scratch.
Ingredients
For 4–6 servings:
For the filling:
- 2 cups cooked chicken (shredded or cubed)
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- ½ cup corn (optional)
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- ¾ cup milk or cream
- Salt and pepper to taste
- ½ teaspoon dried thyme (optional)
For the crust:
- 1 sheet of store-bought pie crust (or use homemade)
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions
1. Prepare the Filling
In a large skillet, melt butter over medium heat. Add onions, garlic, and carrots. Sauté for 5 minutes until slightly soft. Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually add the chicken broth and milk, stirring constantly to avoid lumps. Cook until the mixture thickens, about 5–7 minutes.
Add the cooked chicken, peas, corn (if using), salt, pepper, and thyme. Stir well and remove from heat. Let it cool slightly.
2. Preheat the Oven
Preheat your oven to 400°F (200°C).
3. Assemble the Pot Pie
Pour the chicken filling into a pie dish. Cover with the pie crust, tucking in the edges or crimping them along the rim of the dish. Cut small slits in the top to allow steam to escape.
Brush the crust with the beaten egg for a golden finish.
4. Bake
Bake in the preheated oven for 30–35 minutes or until the crust is golden brown and the filling is bubbling. Let it rest for 5–10 minutes before serving.
Tips for the Best Chicken Pot Pie
- Use rotisserie chicken for quicker prep without sacrificing flavor.
- Thicker sauce = better filling: Simmer the filling long enough to thicken so it doesn’t run when sliced.
- Frozen vegetables like peas, corn, or green beans work well for convenience.
- Make it ahead: Assemble and refrigerate for up to 24 hours before baking.
Chicken Pot Pie is the perfect blend of hearty, savory ingredients wrapped in flaky pastry goodness. It’s warm, filling, and packed with homestyle flavor that everyone loves. Once you try this homemade version, it’ll become a regular in your dinner rotation!
FAQ’s:
1. Can I freeze chicken pot pie?
Yes! You can freeze it before or after baking. Wrap tightly in foil and freeze for up to 2–3 months. Bake straight from frozen, adding 20–25 extra minutes.
2. What can I use instead of pie crust?
Puff pastry or biscuit dough works great for a twist on the classic crust.
3. Can I use leftover chicken or turkey?
Absolutely. Leftover cooked poultry makes this recipe even faster and more economical.
4. How do I avoid a soggy crust?
Let the filling cool slightly before adding the crust and make sure the oven is fully preheated before baking.
5. Can I make individual chicken pot pies?
Yes! Divide the filling into ramekins and top with small rounds of pastry for adorable single-serve pies.
