Homemade Chicken Pot Pie
Homemade Chicken Pot Pie is the ultimate cozy dinner, filled with tender chicken, creamy vegetables, and wrapped in a flaky golden crust. Whether it’s a busy weeknight or a slow Sunday, this comforting classic never fails to bring warmth to the table.
Equipment
- Skillet
- 9-inch Pie Dish
Ingredients
Filling
- 2 cups cooked chicken shredded or cubed
- 1 cup frozen peas and carrots
- 0.5 cup diced onion
- 0.5 cup celery chopped
- 3 tbsp butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or cream
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
Crust
- 1 double pie crust store-bought or homemade
Instructions
- Melt butter in a skillet over medium heat. Add onions and celery, sauté until softened. Stir in flour and cook 1–2 minutes until golden.
- Gradually whisk in chicken broth and milk. Add salt, pepper, and thyme. Stir until thickened. Add chicken and frozen vegetables, cook 3–5 minutes until creamy.
- Roll out one pie crust and place in a 9-inch pie dish. Spoon in the chicken filling evenly.
- Top with second pie crust. Crimp edges to seal and cut slits in the top for steam to escape. Optional: brush with egg wash for golden color.
- Bake at 400°F (200°C) for 35–40 minutes, or until crust is golden and filling is bubbly. Let rest for 10 minutes before serving.
Notes
Try puff pastry on top for a quicker version, or use leftover turkey instead of chicken. Can be frozen before baking — bake from frozen at 375°F for 60 minutes. Great with mushrooms, corn, or green beans added to the filling.
Nutrition
Calories: 460kcalCarbohydrates: 32gProtein: 23gFat: 28gSaturated Fat: 13gCholesterol: 90mgSodium: 760mgPotassium: 370mgFiber: 2gSugar: 4gVitamin A: 4100IUVitamin C: 5mgCalcium: 90mgIron: 2.5mg
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