Easy Homemade Chicken Pot Pie Recipe (Print Version)
Classic chicken pot pie with a flaky golden crust and creamy vegetable-filled chicken stew. Simple steps for a comforting family dinner.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Flaky Golden Crown
01 -
2 refrigerated pie crusts (9-inch)
02 -
1 large egg, beaten (for egg wash)
→ Aromatic & Hearty Base
03 -
3 tbsp unsalted butter
04 -
1/2 yellow onion, diced
05 -
2 medium carrots, peeled and diced
06 -
2 stalks celery, diced
07 -
2 cloves garlic, minced
→ Creamy Chicken & Veggie Filling
08 -
3 cups cooked chicken, shredded or diced
09 -
1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
10 -
1/3 cup all-purpose flour
11 -
2 cups low-sodium chicken broth
12 -
1/2 cup whole milk
13 -
1/4 cup heavy cream
14 -
1 tsp dried thyme
15 -
1/2 tsp salt, plus more to taste
16 -
1/4 tsp black pepper, plus more to taste
# Instructions:
01 -
Preheat oven to 400°F (200°C). Unroll one of the **2 refrigerated pie crusts (9-inch)** and press into a 9-inch pie plate. Set aside the second **refrigerated pie crust** for the top. This sets the stage for your Easy Homemade Chicken Pot Pie.
02 -
In a large pot or Dutch oven, melt **3 tbsp unsalted butter** over medium heat. Add **1/2 yellow onion, diced**, **2 medium carrots, peeled and diced**, and **2 stalks celery, diced**. Cook for 5-7 minutes until softened. Stir in **2 cloves garlic, minced**, for 1 minute more.
03 -
Sprinkle **1/3 cup all-purpose flour** over the sautéed vegetables and cook, stirring, for 1 minute. Gradually whisk in **2 cups low-sodium chicken broth**, **1/2 cup whole milk**, and **1/4 cup heavy cream** until smooth. Bring to a simmer, stirring constantly, until thickened.
04 -
Stir in **3 cups cooked chicken, shredded or diced**, **1 1/2 cups frozen mixed vegetables**, **1 tsp dried thyme**, **1/2 tsp salt**, and **1/4 tsp black pepper**. Cook for 2-3 minutes until heated through. Taste and adjust seasoning for your Easy Homemade Chicken Pot Pie filling.
05 -
Pour the chicken and vegetable filling into the prepared pie crust. Place the second **refrigerated pie crust** over the filling. Crimp the edges to seal, then cut several slits in the top crust for steam to escape. Brush the top with **1 large egg, beaten**.
06 -
Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely tent with foil. This ensures a perfectly cooked Easy Homemade Chicken Pot Pie.
07 -
Remove the pot pie from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the filling to set, preventing it from being too runny when cut, ensuring the best Easy Homemade Chicken Pot Pie experience.
# Notes:
01 -
For a quicker prep, use a rotisserie chicken. Shredding it saves significant cooking time for the chicken component.
02 -
Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
03 -
To prevent a soggy bottom crust, you can blind bake the bottom crust for 8-10 minutes before adding the filling, especially if your filling is very wet.
04 -
Serve this hearty pot pie with a simple side salad or some steamed green beans for a complete and satisfying meal.
# Tools You'll Need:
01 -
9-inch pie dish
02 -
Large skillet or Dutch oven
03 -
Whisk
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Knife
# Nutrition Facts (Per Serving):
Calories: 448 kcal
Total Fat: 25 g
Total Carbohydrate: 35 g
Protein: 22 g