Classic Homemade Chicken Pot Pie Recipe

Classic Homemade Chicken Pot Pie Recipe

This ultimate comfort food brings warmth and joy to any table. Our chicken pot pie recipe highlights the unbeatable flavor and freshness of a homemade meal. Imagine creamy chicken, tender vegetables, and a perfectly flaky crust, all coming together in one hearty dish. It’s a satisfying family favorite that everyone will love, perfect for a cozy dinner.

Why You’ll Love This Chicken Pot Pie

You’ll adore this comforting dish for many reasons!

• Incredibly rich and savory flavor profile that satisfies every craving.
• Perfectly flaky, golden-brown pie crust provides a delightful texture contrast.
• Hearty and satisfying, it’s a complete meal all on its own.
• Easily customizable with your family’s favorite vegetables.
• Excellent for making ahead and freezing for busy days.
• A true comfort food classic that brings back nostalgic memories.

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Classic Homemade Chicken Pot Pie

A warm, hearty chicken pot pie with tender chicken, vegetables, creamy sauce and a flaky crust — a comforting meal perfect for dinner or family gatherings.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Main Course, Pie

Cuisine: American, Comfort Food

Ingredients Equipment Method Notes

Ingredients

  

Pie Crust

• 2½ cups all-purpose flour
• 1 cup cold unsalted butter, cubed
• ⅓ cup cold water (plus extra if needed)

Filling

• 1 lb boneless skinless chicken breast, cooked and shredded
• ¼ cup unsalted butter
• 1 yellow onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• ⅓ cup all-purpose flour (for sauce)
• 2 cups chicken broth
• ½ cup milk or heavy cream
• 1 cup frozen peas (or mixed vegetables) thawed

Seasoning

• 1 tsp salt or to taste
• ½ tsp black pepper
• 1 tsp dried thyme (or fresh thyme leaves)

Equipment

• Pie Dish
• Rolling Pin
• large skillet

Method

 

1. Preheat the oven to 425 °F (220 °C).
2. Make the crust: combine flour and salt, cut in cold butter until mixture resembles coarse crumbs, then gradually add cold water until dough comes together. Divide into two disks and chill while preparing filling.
3. In a large skillet, melt butter over medium heat. Add onion, carrot, celery and garlic — sauté until vegetables soften.
4. Stir in flour for the sauce; cook 1–2 minutes while stirring. Then slowly add chicken broth and milk (or cream), stirring until sauce thickens and becomes smooth.
5. Add shredded chicken, peas, salt, pepper, and thyme. Stir to combine. Remove from heat and let mixture cool slightly.
6. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer dough into dish. Pour in the chicken filling mixture. Roll out the second dough disk and place on top. Pinch/seal edges and cut a few slits on top to allow steam to escape.
7. Bake for 45–50 minutes until the crust is golden brown and the filling is bubbling. If edges brown too quickly, cover rim with foil.
8. Let the pie rest for at least 10–15 minutes before slicing so the filling sets properly.

Notes

You can use store-bought pie crust instead of making your own to save time. Leftovers can be refrigerated for a few days or the pie can be frozen (before or after baking) for later. Serve warm.

Ingredients

Making this delicious chicken pot pie recipe starts with fresh ingredients, ensuring the best flavor.

• For the Pie Crust:
  • 1 recipe Homemade pie dough, chilled (our recipe makes 2 crusts, needed for this recipe; one for the top, and one for the bottom)
• For the Filling:
  • 1 pound boneless skinless chicken breasts
  • 1/3 cup butter (75 g)
  • 1/2 cup celery, sliced (50 g)
  • 1/3 cup onion, chopped (45 g)
  • 1/3 cup all-purpose flour (40 g)
  • 1/2 teaspoon salt (2.5 g)
  • 1/4 teaspoon freshly ground black pepper (0.5 g)
  • 1/4 teaspoon celery seed (0.5 g)
  • 1/2 teaspoon garlic powder (1.5 g)
  • 1 teaspoon chicken bouillon paste, or more to taste (or substitute 1 bouillon cube) (5 g)
  • 1 cup milk (240 ml)
  • 8 ounces frozen veggies (mix of carrots, peas, green beans, and corn) (225 g)
• For the Egg Wash:
  • 1 egg
  • 1 tbsp milk (15 ml)

Notes & Substitutions

Feel free to adjust this savory pie to your preferences. Use store-bought pie crust if you’re short on time. Substitute chicken breasts with rotisserie or any leftover cooked chicken for a quick fix. You can adjust vegetables, using fresh produce or different frozen mixes. For an even richer filling, use half-and-half or heavy cream instead of milk. Chicken broth or stock can easily replace the water and bouillon paste.

Equipment

Gathering your tools beforehand makes the cooking process smooth and enjoyable.

• 9-inch pie pan
• Large saucepan or Dutch oven
• Rolling pin
• Sharp knife
• Whisk

Instructions for Your Chicken Pot Pie Recipe

Follow these simple, step-by-step instructions to create your perfect homemade chicken pot pie recipe. This guide ensures a flavorful, flaky, and satisfying meal every time.

1. Prepare Pie Dough: First, ensure your homemade pie dough is thoroughly chilled and ready to roll. Cold dough makes for the flakiest crust.
2. Cook Chicken: Season the chicken breasts generously with salt and pepper. Place the chicken in a large saucepan and cover it with water. Bring the water to a gentle simmer and cook just until the chicken is barely cooked through. Remove the chicken to a plate.
3. Chop Chicken: Allow the cooked chicken to cool for a few minutes. Once cool enough to handle, chop it into bite-sized pieces.
4. Reserve Broth: Carefully measure and reserve 1 ¾ cups of the chicken cooking liquid in a measuring cup. Discard any remaining liquid. This flavorful broth forms the base of your creamy filling.
5. Sauté Aromatics: Add butter to the same saucepan. Once melted, add the chopped onions and sliced celery. Cook these vegetables for a few minutes until they become soft and translucent.
6. Make Roux: Stir in the all-purpose flour, salt, pepper, celery seed, and garlic powder with the softened vegetables. Cook this mixture, stirring constantly, for about 1-2 minutes to cook out the raw flour taste. This creates your roux, which will thicken the filling.
7. Add Liquids: Slowly pour in the reserved chicken broth and milk, whisking continuously to prevent lumps. The key is to add liquids gradually for a smooth consistency.
8. Thicken Filling: Bring the mixture to a simmer over medium-low heat. Continue to cook, stirring occasionally, until the filling thickens to a creamy consistency. It should coat the back of a spoon.
9. Combine Filling: Stir the chopped chicken pieces and frozen mixed vegetables into the thickened sauce. Mix everything well to ensure the chicken and veggies are evenly coated.
10. Cool Filling: It is crucial to allow the chicken pot pie filling to cool completely before assembling the pie. This step prevents a soggy bottom crust.
11. Preheat Oven: While the filling cools, preheat your oven to 425°F (220°C). This high initial temperature helps achieve a crispy crust.
12. Roll Bottom Crust: Remove one chilled pie dough from the fridge and place it on a lightly floured counter. Use a rolling pin to roll the dough into a large circle, approximately 12 inches in diameter.
13. Line Pie Pan: Carefully transfer the rolled dough into your 9-inch pie pan, gently pressing it to fit the contours of the pan. Trim any excess dough, leaving about a 1-inch overhang.
14. Add Filling: Pour the cooled chicken pot pie filling evenly into the prepared bottom crust.
15. Roll Top Crust: Roll out the remaining pie dough into another 12-inch circle. Carefully place this second crust over the top of the filling in the pie pan.
16. Seal and Vent: Trim the top crust to match the bottom overhang. Press the edges of both crusts together, then crimp them decoratively with your fingers or a fork to seal. Use a sharp knife to cut several small slits in the center of the top crust. These vents allow steam to escape during baking, preventing the crust from bubbling up.
17. Apply Egg Wash: In a small bowl, whisk one egg with one tablespoon of milk to create an egg wash. Brush a thin, even layer of this mixture over the entire top crust. This will give your pie a beautiful golden-brown sheen.
18. Bake Pie: Place the pie on a baking sheet to catch any potential drips and bake for 40-50 minutes. Bake until the top crust is beautifully golden brown and the filling is bubbly.
19. Prevent Over-Browning: If you notice the crust browning too quickly during baking, loosely tent the pie with a piece of aluminum foil. This protects the crust while the filling finishes cooking.
20. Rest Before Serving: Once baked, remove the chicken pot pie recipe from the oven. Let it cool and rest for at least 15-20 minutes before slicing and serving. This resting time allows the creamy filling to set properly, ensuring clean slices.

Pro Tips for the Best Chicken Pot Pie

Achieving the perfect chicken pot pie is simple with a few smart techniques.

• Use very cold butter when making your homemade pie crust for the flakiest texture.
  The science behind using cold butter for pie crust explains that the pockets of butter create steam when heated, resulting in a flaky texture Scientifically Sweet details the lamination process with cold butter.
• Avoid overcooking chicken initially to keep it moist and tender in the final dish.
• Ensure the filling is cool before adding it to the crust to prevent a soggy bottom.
• Don’t skip the egg wash for that beautiful, professional golden-brown finish.
• Generously vent the top crust with several slits to allow steam to escape, preventing bursting.
• Properly seal the edges of the pie crusts to contain the delicious, creamy filling.

Serving, Storage, and Variations

This comforting savory pie is versatile and perfect for any occasion.

• Serving Suggestions:
  • Serve your hearty chicken pot pie recipe with a fresh green salad for a balanced meal.
  • Roasted seasonal vegetables also make an excellent accompaniment.
  • Warm dinner rolls on the side are perfect for soaking up any extra creamy filling.
• Make Ahead:
  • Prepare the chicken and vegetable filling 1-2 days in advance and store it in the refrigerator.
  • You can assemble the entire pie a day before baking, cover it tightly, and refrigerate.
• Storage:
  • Store any leftover chicken pot pie in an airtight container in the refrigerator for 3-4 days.
• Freezing:
  • Freeze unbaked or baked pies by wrapping them tightly in plastic wrap and then foil for up to 3 months.
  • Thaw frozen pies overnight in the refrigerator before baking or reheating.
• Variations:
  • Elevate the flavor by adding fresh herbs like thyme or rosemary to the filling.
  • Include a sprinkle of shredded cheddar or Gruyère cheese in the filling for extra richness.
  • Make individual pot pies in ramekins for charming single servings; adjust baking time accordingly.
  • For a quicker crust, use store-bought puff pastry instead of pie crust.

Nutrition Information

Enjoying a homemade chicken pot pie recipe allows you to control the ingredients for a wholesome meal. While nutritional values vary based on specific ingredients and portion sizes, here’s an approximate breakdown per serving.

These values are estimates. Making it from scratch lets you choose leaner chicken, lower-sodium broth, or add more vegetables to fit your dietary needs.

Frequently Asked Questions (FAQ)

Find answers to common questions about preparing this delightful comfort food.

• Can I use store-bought pie crust for this chicken pot pie recipe?
  Yes, absolutely! Store-bought crust is a great time-saver, but keep an eye on it during baking as it might brown faster.
• What kind of chicken is best for pot pie?
  Boneless, skinless chicken breasts or thighs work wonderfully. Rotisserie chicken is also an excellent, convenient option for this savory pie.
• Can I use fresh vegetables instead of frozen?
  Absolutely! If using fresh, par-cook harder vegetables like carrots and potatoes slightly before adding them to the filling.
• How do I prevent a soggy bottom crust?
  Cool the filling completely before adding it to the crust. Also, baking at a high initial temperature helps crisp the bottom crust.
• Can I make individual chicken pot pies?
  Yes, you can! Use ramekins or muffin tins for individual servings. Reduce the baking time and watch for a golden crust.

Conclusion

This homemade chicken pot pie recipe truly captures the essence of comfort food. With its creamy filling, tender chicken, and flaky golden crust, it’s a timeless appeal that always satisfies. We encourage you to try this comforting, hearty meal and make it a staple in your family’s rotation. Let us know how your delicious savory pie turns out!

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