Homemade Chicken Pot Pie Recipe

Chicken pot pie is the ultimate comfort food—a flaky, buttery crust enveloping a rich, creamy filling of tender chicken and hearty vegetables. This homemade recipe elevates the classic dish, providing all the cozy flavors you love with the satisfaction of making it from scratch. Whether you’re serving a family dinner, a special occasion, or just indulging in comfort cooking, this recipe will leave everyone asking for seconds.

Why You’ll Love This Recipe

1. Classic Comfort Food: Warm, hearty, and nostalgic, chicken pot pie is a timeless favorite.
2. Customizable: Swap vegetables or add seasonings to suit your taste.
3. From-Scratch Goodness: Includes a flaky homemade crust that tastes better than store-bought.
4. Perfect for Leftovers: Great way to use leftover chicken or turkey.

Step-by-Step Instructions

Step 1: Make the Pie Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the cubed butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together.
4. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened (about 5 minutes).
2. Stir in the flour and cook for 1–2 minutes to create a roux.
3. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps.
4. Add the salt, pepper, thyme, and garlic powder. Simmer until the sauce thickens (about 3–5 minutes).
5. Stir in the cooked chicken, peas, carrots, and potatoes. Remove from heat and let cool slightly.

Step 3: Assemble the Pie

1. Preheat the oven to 375°F (190°C).
2. Roll out one of the dough disks on a floured surface to fit your pie dish. Gently press the dough into the dish, trimming any excess.
3. Pour the chicken filling into the prepared crust.
4. Roll out the second dough disk and lay it over the filling. Seal the edges by crimping with a fork or your fingers.
5. Cut a few slits in the top crust to allow steam to escape.
6. Brush the crust with beaten egg for a golden finish.

Step 4: Bake the Pie

1. Place the pie on a baking sheet to catch any drips.
2. Bake in the preheated oven for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
3. Let the pie cool for 10–15 minutes before slicing.

Tips for the Perfect Chicken Pot Pie

1. Keep the Butter Cold: For a flaky crust, ensure the butter remains cold during the dough-making process.
2. Pre-Cook Potatoes: Boil or microwave the potatoes before adding them to the filling to ensure they’re fully cooked.
3. Avoid a Soggy Bottom: Blind bake the bottom crust for 5–7 minutes before adding the filling if you want a firmer base.
4. Use Leftovers: This recipe is an excellent way to repurpose leftover chicken or turkey.

Variations

1. Vegetarian Version: Substitute chicken with mushrooms, chickpeas, or tofu and use vegetable broth.
2. Gluten-Free Option: Use a gluten-free flour blend for the crust and thickening agent.
3. Dairy-Free: Replace butter with plant-based alternatives and milk with almond or oat milk.
4. Individual Pies: Divide the filling and crust into ramekins for personal-sized pot pies.

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.
• Serve with crusty bread to soak up the creamy filling.
• Add a dollop of cranberry sauce for a festive twist.

Frequently Asked Questions

Can I use store-bought pie crust?

Yes, for convenience, store-bought crusts work perfectly. However, homemade crust offers better flavor and texture.

What other vegetables can I use?

You can add corn, green beans, mushrooms, or even spinach.

How do I make it spicy?

Add a pinch of cayenne pepper or red pepper flakes to the filling for a slight kick.

Can I make this ahead of time?

Absolutely! Assemble the pie and refrigerate for up to 24 hours before baking.

Why This Recipe Works

The combination of a buttery, flaky crust and a creamy, savory filling makes this chicken pot pie irresistibly delicious. Every ingredient is carefully balanced to ensure comfort and satisfaction in every bite. Whether you’re a seasoned cook or a beginner, this recipe guarantees success.

Conclusion

Homemade chicken pot pie is a labor of love that rewards you with a warm, comforting meal perfect for any occasion. With its flaky crust and rich filling, this dish is a celebration of classic flavors that never go out of style. Try it for your next family dinner, and watch as it becomes a cherished favorite!

Yield: 6

Homemade Chicken Pot Pie Recipe

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Chicken pot pie is the ultimate comfort food—a flaky, buttery crust enveloping a rich, creamy filling of tender chicken and hearty vegetables. This homemade recipe elevates the classic dish, providing all the cozy flavors you love with the satisfaction of making it from scratch. Whether you're serving a family dinner, a special occasion, or just indulging in comfort cooking, this recipe will leave everyone asking for seconds.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• For the Filling:
• 2 cups cooked chicken, shredded or diced
• 1/2 cup unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 1 cup diced carrots
• 1 cup diced potatoes, parboiled
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper, to taste
• For the Crust:
• 2 pre-made pie crusts (or homemade if preferred)
• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Filling
   In a large skillet over medium heat, melt the butter. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
   Stir in the flour and cook for 1-2 minutes to form a roux.
   Gradually whisk in the chicken broth and milk, ensuring no lumps form. Cook until the mixture thickens, about 5 minutes.
   Add the chicken, peas, carrots, potatoes, thyme, and parsley. Stir to combine and season with salt and pepper. Remove from heat and let cool slightly.
   
2. Assemble the Pot Pie
   Preheat your oven to 400°F (200°C).
   Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess hanging over the edge.
   Pour the prepared filling into the crust, spreading it evenly.
   Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape.
   Brush the top crust with the beaten egg for a golden finish.
   
3. Bake the Pot Pie
   Place the pie on a baking sheet to catch any spills and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
   Let the pot pie cool for 10 minutes before slicing and serving.

Notes

Chicken Options: Use rotisserie chicken for convenience, or cook and shred your own chicken breast or thighs.

Vegetables: Swap or add in vegetables like green beans, corn, or mushrooms based on your preference.

Crust Variations: For a lighter option, use a single crust on top only. Alternatively, make individual pot pies in ramekins.

Freezing: Assemble the pot pie, wrap tightly, and freeze unbaked for up to 3 months. Bake from frozen, adding 15-20 minutes to the baking time.