why make this recipe
This Homemade Chicken Pot Pie is warm, filling, and full of simple flavors. It uses easy ingredients you likely have at home. For a fun twist that uses similar flavors in pasta form, try this classic chicken pot pie pasta.
introduction
This pot pie has a creamy chicken filling and a flaky crust. It is great for family dinners and for using leftover chicken. You can make it ahead and bake later. If you like slow-cooked chicken ideas, check out these 5-ingredient chicken crock pot recipes for meal ideas.
how to make Homemade Chicken Pot Pie
Follow the steps below in order. Keep your heat medium when cooking the filling so it thickens slowly. Use cooked shredded chicken for the best texture. Roll the pie crusts to fit your dish and seal the edges well before baking.
Ingredients :
2 cups cooked chicken, shredded, 1 cup carrots, diced, 1 cup peas, 1 cup potatoes, diced, 1/2 cup onion, chopped, 1/2 cup celery, chopped, 3/4 cup chicken broth, 1 cup milk, 1/3 cup butter, 1/3 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon thyme, 2 homemade pie crusts (for top and bottom)
Directions :
- Start by preheating your oven to 425°F (220°C) to get it nice and toasty.
- In a large saucepan, melt the butter over medium heat. Once it’s foaming, toss in the onions, carrots, and celery. Sauté until they’re tender and aromatic.
- Sprinkle in the flour, salt, and pepper, mixing well until everything is nicely blended. Slowly pour in the chicken broth and milk while continuing to stir. Keep cooking until the mixture thickens up beautifully.
- Now, stir in the shredded chicken, peas, and thyme, letting all those flavors combine.
- Pour this delicious filling into the bottom pie crust that you’ve placed in a pie dish, spreading it out evenly.
- Cover with the top pie crust, sealing the edges beautifully. Don’t forget to cut a few slits in the top crust to let the steam escape!
- Bake it in the oven for 30-35 minutes, or until the crust turns a glorious golden brown.
- Once baked, let it cool for a few minutes before serving up this delightful pie to your loved ones.
how to serve Homemade Chicken Pot Pie
Cut the pie into slices and serve warm. A simple green salad or steamed veggies go well with it. Let it rest 5–10 minutes so the filling sets and is easier to slice.
how to store Homemade Chicken Pot Pie
Cool the pie to room temperature. Cover and keep in the fridge for up to 3 days. To freeze, wrap the whole pie or individual slices tight in foil and plastic wrap for up to 2 months. Reheat in the oven at 350°F (175°C) until hot.
tips to make Homemade Chicken Pot Pie
- Use cooked rotisserie chicken to save time.
- Par-cook potatoes a bit so they become tender in the filling.
- Brush the top crust with a little milk or egg wash for a golden finish.
- Keep the filling thick so it does not make the crust soggy.
- For a sweet and spicy side dish, try pairing with chipotle honey chicken for a different flavor contrast.
variation (if any)
- Swap vegetables: use corn or green beans instead of peas.
- Add herbs: parsley or rosemary for more aroma.
- Make individual pot pies in ramekins for single servings.
- Use a biscuit topping instead of a pie crust for a rustic twist.
FAQs
Q: Can I use frozen vegetables?
A: Yes. Thaw or add a little longer cooking time so they heat through.
Q: Can I make the filling ahead?
A: Yes. Make the filling, cool it, then store in the fridge. Fill and bake the crust when ready.
Q: Do I have to use homemade pie crust?
A: No. Store-bought crust works fine and saves time.
Q: How do I know the pie is done?
A: The crust should be golden brown and the filling should bubble through the steam slits.
Conclusion
For more ideas and a different method, see this detailed recipe: Homemade Chicken Pot Pie – Tastes Better From Scratch.
Homemade Chicken Pot Pie
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a large saucepan, melt the butter over medium heat. Add the onions, carrots, and celery. Sauté until tender.
- Mix in the flour, salt, and pepper until well blended. Gradually pour in the chicken broth and milk, stirring constantly until thickened.
- Stir in the shredded chicken, peas, and thyme, allowing flavors to combine.
- Pour the filling into the bottom pie crust in the pie dish and spread evenly.
- Cover with the top pie crust, sealing the edges and cutting slits in the top to let steam escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let cool for 5-10 minutes before serving.