Chicken pot pie is the ultimate comfort food, combining tender chicken, flavorful vegetables, and a rich, creamy sauce under a flaky golden crust.
Whether you’re hosting a family dinner or craving a hearty meal on a chilly evening, this homemade recipe is sure to satisfy. Packed with savory goodness, it’s a dish that feels like a warm hug in every bite.
Ingredients
For the Filling:
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas and carrots mix
- 1 cup diced potatoes (boiled until tender)
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
For the Crust:
- 2 pre-made pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
Step 1: In a large skillet, melt butter over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Sprinkle flour over the onions and stir to form a paste. Cook for 1 minute.
Step 2: Gradually whisk in chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce. Season with salt, pepper, and thyme. Stir in cooked chicken, peas and carrots, and potatoes. Remove from heat and let the filling cool slightly.
Step 3: Preheat your oven to 400°F (200°C). Place one pie crust into a 9-inch pie dish, pressing it gently to fit. Pour the cooled filling into the crust, spreading it evenly. Cover with the second pie crust, sealing the edges by pinching or crimping. Cut small slits in the top crust to allow steam to escape.
Step 4: Brush the top crust with the beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool for 10-15 minutes before serving.
FAQs
1. Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works perfectly and saves time.
2. What can I use instead of a pie crust?
You can substitute puff pastry or biscuit dough for a different texture.
3. Can I freeze chicken pot pie?
Yes! Assemble the pie but don’t bake it. Wrap it tightly and freeze for up to 3 months. Bake directly from frozen, adding an extra 15-20 minutes to the cooking time.
4. How can I make this recipe dairy-free?
Replace butter with olive oil or vegan butter, and use unsweetened almond or oat milk instead of regular milk.
5. What other vegetables can I add?
Feel free to add mushrooms, green beans, or corn for variety and extra flavor.
Delicious Chicken Pot Pie
Ingredients
For the Filling:
- 2 cups cooked chicken shredded or cubed
- 1 cup frozen peas and carrots mix
- 1 cup diced potatoes boiled until tender
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme optional
For the Crust:
- 2 pre-made pie crusts store-bought or homemade
- 1 egg beaten (for egg wash)
Instructions
- Step 1: In a large skillet, melt butter over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Sprinkle flour over the onions and stir to form a paste. Cook for 1 minute.
- Step 2: Gradually whisk in chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce. Season with salt, pepper, and thyme. Stir in cooked chicken, peas and carrots, and potatoes. Remove from heat and let the filling cool slightly.
- Step 3: Preheat your oven to 400°F (200°C). Place one pie crust into a 9-inch pie dish, pressing it gently to fit. Pour the cooled filling into the crust, spreading it evenly. Cover with the second pie crust, sealing the edges by pinching or crimping. Cut small slits in the top crust to allow steam to escape.
- Step 4: Brush the top crust with the beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool for 10-15 minutes before serving.
