Easy Homemade Chicken Pot Pie: A Family Favorite (Print Version)

Discover my simple Easy Homemade Chicken Pot Pie recipe. Creamy filling, flaky crust, pure comfort. Perfect for a weeknight meal.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains dairy, wheat, chicken.

# Ingredients:

→ Flaky Crust Essentials

01 - 2 refrigerated pie crusts (store-bought is fine!)

→ Creamy Filling Core

02 - 2 cups shredded rotisserie chicken
03 - 1/2 cup unsalted butter
04 - 1/2 cup all-purpose flour
05 - 2 cups low-sodium chicken broth
06 - 1 cup whole milk

→ Flavor Boosters & Veggies

07 - 1 cup diced carrots
08 - 1 cup diced celery
09 - 1 medium yellow onion, diced
10 - 1 cup frozen peas (no need to thaw)

→ Seasonings & Spices

11 - 1 tsp dried thyme
12 - 1/2 tsp salt (or to taste)
13 - 1/4 tsp black pepper (or to taste)

# Instructions:

01 - First things first, get those veggies chopped. I usually go for a rough dice on the carrots and celery—nothing too fancy, we’re going for rustic here. If you're using frozen peas, just leave 'em be for now. Shred your rotisserie chicken; I love using my hands for this, it feels more connected to the food, you know? It's okay if it's a little messy, that's just part of the charm of making an Easy Homemade Chicken Pot Pie from scratch.
02 - Melt the butter in a large skillet over medium heat. Add the diced carrots, celery, and onion. Cook 'em down for about 5-7 minutes until they start to soften and the onion turns translucent. This is where your kitchen starts smelling amazing, honestly. Don't let them brown too much; we're just coaxing out their sweetness. This step is crucial for the depth of flavor in your Easy Homemade Chicken Pot Pie.
03 - Sprinkle the flour over the softened veggies and stir constantly for 1-2 minutes. It'll look a bit pasty, and that's exactly what you want! This is our roux, the magic thickener. I once walked away for a second and it almost burned. Oops! Keep stirring, that raw flour taste needs to cook out for a truly delicious Easy Homemade Chicken Pot Pie.
04 - Gradually whisk in the chicken broth, then slowly add the milk, stirring constantly to prevent lumps. Bring it to a gentle simmer, and watch as it thickens up beautifully. Stir in the shredded chicken, frozen peas, thyme, salt, and pepper. Let it simmer for another 5 minutes, allowing all those flavors to meld. Taste it! Adjust seasonings if needed. This is the heart of your Easy Homemade Chicken Pot Pie.
05 - Preheat your oven to 400°F (200°C). Carefully pour the creamy chicken filling into your 9-inch pie dish. Lay one pie crust over the filling. Trim the edges, leaving a little overhang, then crimp or press the edges to seal. You can cut a few slits in the top crust for steam to escape, or get fancy with some little cutouts—I usually just do a quick cross-hatch. Sometimes my crust rips, but a little patch job never hurt anyone!
06 - Place the pie dish on a baking sheet (just in case of any overflow, trust me on this). Bake for 35-40 minutes, or until the crust is beautifully golden brown and the filling is bubbly. If the crust starts browning too quickly, you can loosely tent it with foil. Pull it out, let it rest for 10-15 minutes before slicing. That resting time is key, otherwise, it's a hot, soupy mess. Enjoy your Easy Homemade Chicken Pot Pie!

# Notes:

01 - Always pre-cook harder veggies like carrots a bit before adding them to the filling; raw carrots in a baked pie are no fun.
02 - Don't skip the resting time after baking! It lets the filling set, so you get nice, clean slices instead of a runny mess.
03 - If your crust is browning too fast, a loose foil tent is your best friend. I learned this the hard way with a few burnt edges.

# Equipment Needed:

01 - Large skillet
02 - 9-inch pie dish
03 - rolling pin
04 - whisk

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 38g
Protein: 25g

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