Homestyle Chicken Pot Pie: Flaky Crust Comfort (Print Version)
Warm up with our Homestyle Chicken Pot Pie. A creamy, savory filling with tender chicken and veggies, topped with a flaky, golden crust. Pure comfort!
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Wheat, Chicken
# Ingredients:
→ Main Ingredients
01 -
Cooked chicken (shredded or diced)
02 -
2 large carrots, peeled and diced
03 -
2 celery stalks, diced
04 -
1 medium yellow onion, diced
05 -
1 cup frozen peas
06 -
2 cups chicken broth
07 -
1 cup heavy cream
08 -
½ cup unsalted butter
09 -
½ cup all-purpose flour
→ Crust Essentials
10 -
2 sheets refrigerated pie crusts (from a 14.1 oz package), thawed to room temperature
→ Flavor Foundation
11 -
2 cloves garlic, minced
12 -
1 tsp fresh thyme leaves, chopped
13 -
½ tsp salt (or to taste)
14 -
¼ tsp black pepper (or to taste)
→ Optional Extras
15 -
Splash of dry white wine (for deglazing)
16 -
Pinch of ground nutmeg
# Instructions:
01 -
First things first, get your butter melting in a big, heavy-bottomed pot or Dutch oven over medium heat. Toss in your chopped carrots, celery, and onion. This is where the kitchen starts to smell amazing, that sweet, savory aroma. Sauté them until they're tender-crisp, about 5-7 minutes. You want them softened but not mushy, you know? This step builds the flavor foundation for your pot pie, so don't rush it.
02 -
Sprinkle the flour over your softened veggies and stir it in really well. You want to cook this mixture for about 1-2 minutes, stirring constantly. It’ll look a bit pasty, and that’s totally fine. This is your roux, and it’s what’s going to thicken our sauce. I remember one time I didn't cook it long enough, and the sauce had a raw flour taste – oops! Just keep stirring until it smells a little nutty.
03 -
Slowly, and I mean slowly, pour in the chicken broth, whisking continuously to avoid any lumps. Seriously, lumps are the enemy here! Once that’s smooth, stir in the heavy cream. Bring it to a gentle simmer, letting it thicken for a few minutes. It should coat the back of a spoon. This is where the magic happens, transforming into that luscious, creamy base for our pot pie.
04 -
Now, stir in your cooked chicken, frozen peas, and fresh thyme. Give it a good season with salt and black pepper – taste it, hon! Adjust as needed. This is your chance to make it perfect for your palate. Sometimes I add a pinch of nutmeg here too; it really deepens the flavor, but that’s just me. Make sure everything is well combined and warmed through.
05 -
Pour the creamy chicken and veggie mixture into a 9-inch pie dish. Unroll one of your refrigerated pie crusts and carefully lay it over the filling. Trim any excess dough, leaving about a half-inch overhang, then crimp the edges. I usually just use my fingers, but a fork works too. Don't forget to cut a few slits in the top for steam to escape! I totally forgot once and the crust puffed up like a balloon, it was hilarious.
06 -
Pop your beautiful pot pie into a preheated oven at 400°F (200°C) for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too fast, just loosely tent it with foil. When it comes out, oh my goodness, the smell is incredible! Let it rest for 10-15 minutes before serving; it helps the filling set a bit and prevents burned tongues.
# Notes:
01 -
Don't rush the roux; it's the secret to a smooth sauce.
02 -
You can chop veggies ahead of time and store them in the fridge.
03 -
Tried using frozen mixed veggies once, and it worked in a pinch, just adjust cook time.
04 -
A side of crusty bread is a must for soaking up every bit of that creamy sauce.
# Equipment Needed:
01 -
Large Dutch oven or deep skillet
02 -
9-inch pie dish
03 -
Whisk
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Knife
# Nutrition (Per Serving):
Calories: 550
Total Fat: 35g
Total Carbohydrate: 40g
Protein: 25g