If you’re looking for a true comfort food classic, Chicken Pot Pie is the dish that never fails to warm your heart and fill your home with incredible aromas. This version is everything you love about a homemade meal: tender chunks of chicken enveloped in a creamy, savory filling with peas, carrots, and a golden, flaky crust that crackles with every bite. Seriously, once you’ve enjoyed that first forkful, you’ll wonder why you waited so long to make Chicken Pot Pie from scratch – it’s easier than you might think and oh-so worth it!
Ingredients You’ll Need
What’s wonderful about making Chicken Pot Pie is how each ingredient has a purpose, working together to build layers of flavor and texture. These staples are easy to find, and every one brings its own pop of taste, creamy richness, or mouthwatering color to the finished pie.
- Cooked chicken breast (2 cups, diced): Opt for rotisserie or leftover roast chicken for ultimate ease and maximum flavor.
- Frozen peas and carrots (1 cup): A freezer essential, these add sweet freshness and a vibrant burst of color.
- Frozen corn (1/2 cup): For a little pop of sweetness and extra texture in every bite.
- Celery, diced (1/2 cup): Offers a subtle savory crunch that rounds out the filling perfectly.
- Unsalted butter (1/3 cup): Melts into the roux for a rich, luxurious sauce base.
- All-purpose flour (1/3 cup): The key thickener, creating a gravy that hugs every bit of filling.
- Salt (1/2 teaspoon): Brings out all the best flavors harmoniously.
- Black pepper (1/4 teaspoon): For a gentle kick and warmth.
- Dried thyme (1/4 teaspoon): That special earthy note that makes the pie taste homemade.
- Chicken broth (1 3/4 cups): Deepens the savory chicken flavor in the sauce.
- Whole milk (2/3 cup): Adds just the right touch of creaminess to the base.
- Refrigerated pie crusts (2 crusts): Store-bought saves time and bakes up buttery and crisp – or use homemade if you prefer!
- Egg, beaten (1): For brushing over the crust to create that gorgeous, golden sheen.
How to Make Chicken Pot Pie
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 425°F (220°C). This high temperature helps that pastry bake up beautifully golden and crisp. Grab a deep 9-inch pie dish – that’s the perfect size to fit all this luscious filling without overflowing.
Step 2: Sauté the Veggies
Melt the butter in a large skillet over medium heat. When it starts to foam, add the diced celery. Sauté for 3 to 4 minutes until the celery is fragrant and just starting to soften, building the flavorful foundation for your Chicken Pot Pie filling.
Step 3: Make the Roux
Stir in the flour, salt, pepper, and thyme. Cook the mixture for 1 to 2 minutes, stirring constantly. You want everything to look bubbly, not dry, so the flour gets cooked and loses its raw taste.
Step 4: Build the Creamy Sauce
Slowly whisk in your chicken broth and milk, pouring a little at a time to prevent lumps. Keep stirring for several minutes as it thickens and just starts to bubble. You’ll see the sauce become gorgeously creamy and luxurious – that’s when you know you’re ready for the filling.
Step 5: Fold in the Filling
Take your skillet off the heat and gently stir in the cooked chicken, frozen peas and carrots, and corn. Every addition gives the filling color and bite, making this Chicken Pot Pie irresistibly hearty.
Step 6: Assemble the Pie
Unroll one pie crust and gently lay it in your pie dish, pressing it into the corners with your fingertips. Pour in the chicken filling, spreading it out evenly. Place the second crust over the top, trim away any overhang, and crimp the edges to seal everything in. Cut a few slits in the top crust for the steam to escape – this keeps your crust crisp and beautiful!
Step 7: Add the Finishing Touch
Brush the top crust with the beaten egg. Not only does this help achieve that gorgeous golden color, but it also adds a bit of shine. Pop your pie on a baking sheet (just in case of any drips), then slide it into the oven.
Step 8: Bake to Perfection
Bake for 30 to 35 minutes, or until your Chicken Pot Pie crust is deeply golden and the filling is bubbling. Let it cool for 5 to 10 minutes before cutting in – this short rest helps the filling set so you get perfect slices every time.
How to Serve Chicken Pot Pie
Garnishes
Fresh parsley or thyme leaves make a wonderful finish. Sprinkle them over just before serving for a pop of color and fragrant brightness that instantly elevates the pie’s appeal.
Side Dishes
Chicken Pot Pie is wonderfully hearty on its own, but pairing it with a crisp green salad or roasted vegetables keeps things light and balanced. For a little extra indulgence, fluffy mashed potatoes or buttered green beans are always crowd-pleasers.
Creative Ways to Present
If you’re entertaining, consider making Chicken Pot Pie in ramekins for charming individual servings, or use a lattice crust for an extra pretty top. You can also dress up the edges with pie crust cut-outs for a festive, homemade touch.
Make Ahead and Storage
Storing Leftovers
Once your Chicken Pot Pie is cool, cover any leftovers tightly with foil or plastic wrap. Store them in the refrigerator, where they’ll stay delicious for up to 3 days. It’s one of those dishes that tastes even better the next day!
Freezing
For future cravings, simply assemble the whole pie but don’t bake it. Wrap it well with a double layer of plastic and foil, label, and freeze for up to 2 months. When you’re ready, bake from frozen – just add around 15 extra minutes to the baking time, and cover the top with foil if it browns too quickly.
Reheating
To reheat, pop slices of Chicken Pot Pie in a 350°F oven, covered with foil, until warmed through (about 20 minutes). You can also use the microwave for quick lunches, though the crust will be soft rather than crisp. For best texture, oven reheating is the way to go!
FAQs
Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken is a favorite shortcut and adds wonderful depth of flavor. Just remove the skin and shred or dice the meat before measuring out your two cups.
Can I make Chicken Pot Pie ahead of time?
Yes, you can assemble the pie up to a day in advance and keep it covered in the refrigerator. When you’re ready to bake, add five extra minutes to the cooking time since you’re starting from cold.
What if I don’t have whole milk?
Whole milk is best for a creamy sauce, but you can substitute with 2 percent or even a combination of milk and cream. Non-dairy milks can work in a pinch, though the filling might be a bit less rich.
How do I prevent a soggy bottom crust?
Baking at a high temperature and placing the pie on the lower oven rack helps ensure your bottom crust gets crisp. For extra insurance, you can lightly brush the bottom crust with beaten egg before adding the filling.
Can I add other vegetables to Chicken Pot Pie?
Of course! Diced potatoes, mushrooms, or even fresh green beans are delicious additions. Just be sure to sauté any firm veggies first to ensure they’re fully cooked and tender in the finished pie.
Final Thoughts
There’s something so deeply satisfying about pulling a homemade Chicken Pot Pie from the oven and sharing it with people you love. It’s pure comfort, wrapped in a flaky crust and packed with flavor in every bite. I can’t wait for you to try it – it just might become your new go-to for family dinners or cozy gatherings!
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Chicken Pot Pie Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This classic Chicken Pot Pie recipe is the ultimate comfort food. A buttery, flaky crust filled with a creamy chicken and vegetable mixture makes for a hearty and delicious meal.
Ingredients
Crust:
- 2 cups cooked chicken breast, diced
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup celery, diced
Filling:
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
Other:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten for egg wash
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Cook the vegetables: In a skillet, melt butter, add celery, then stir in flour, salt, pepper, and thyme. Slowly add chicken broth and milk, cook until thickened.
- Combine filling: Stir in chicken, peas, carrots, and corn.
- Prepare the pie: Fit one pie crust into a dish, pour in the filling, cover with the second crust, and brush with egg wash.
- Bake: Bake for 30-35 minutes until golden brown. Let stand before serving.
Notes
- You can freeze the unbaked pie for later.
- Enhance with diced potatoes or fresh herbs like parsley.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4g
- Sodium: 530mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
