Homestyle Comforting Homemade Chicken Pot Pie (Print Version)

Savor a slice of warm, flaky Comforting Homemade Chicken Pot Pie. My family's favorite recipe, filled with tender chicken and veggies.

# 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, Gluten, Meat

# Ingredients:

→ For the Hearty Filling

01 - 3 cups cooked chicken, shredded (rotisserie chicken is a lifesaver!)
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 yellow onion, diced
05 - 6 tablespoons unsalted butter, divided
06 - 1/2 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
10 - 1 cup frozen peas

→ Flavor Boosters & Seasonings

11 - 2 sprigs fresh thyme
12 - 1 dried bay leaf
13 - 1 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - Salt and freshly ground black pepper, to taste

→ The Golden Crust

16 - 2 (9-inch) store-bought pie crusts, or homemade if you're feeling ambitious

→ Optional Finishing Touch

17 - Fresh parsley, chopped, for garnish

# Instructions:

01 - First up, get those veggies going. Melt about 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add your diced carrots, celery, and onion. This is where the magic starts to happen! Sauté them until they're tender-crisp, maybe 5-7 minutes. You'll start to smell that sweet, earthy aroma filling your kitchen – honestly, it’s one of my favorite parts. I usually add a pinch of salt here, because seasoning in layers is key, and I always forget if I don't do it now.
02 - Push your softened veggies to one side of the pot. Add the remaining 4 tablespoons of butter to the empty side and let it melt. Once it’s bubbly, sprinkle in the all-purpose flour. Stir it constantly with a whisk for about 1-2 minutes until it forms a thick paste and smells a bit nutty. This is your roux, and it’s critical for thickening the sauce. Don't rush it or let it burn, or your whole Comforting Homemade Chicken Pot Pie will taste off – I learned that the hard way, oops!
03 - Slowly, I mean *slowly*, whisk in the chicken broth, then the whole milk, and finally the heavy cream. Keep whisking to avoid lumps! Bring the mixture to a gentle simmer, letting it thicken for about 5-7 minutes. Now's the time for flavor! Toss in your fresh thyme sprigs and the bay leaf, along with a good pinch of salt and black pepper. This sauce should be creamy and luscious, coating the back of a spoon. It smells absolutely incredible at this point, like pure comfort.
04 - Once your sauce is nice and thick, stir in the shredded cooked chicken and the frozen peas. Give it a good stir to make sure everything is evenly coated in that rich, creamy sauce. Let it simmer for just a couple more minutes, enough for the peas to warm through. Taste it now! Adjust any seasonings if you need to – maybe a little more salt, or a crack of fresh pepper. This is your chance to make it just right before it goes into the pie crust.
05 - Preheat your oven to 400°F (200°C). Carefully unroll one pie crust and fit it into a 9-inch pie plate. Trim any excess, but leave a little overhang. Pour your glorious chicken and veggie filling into the crust. Now, unroll your second pie crust and place it over the filling. Crimp the edges of both crusts together, sealing them tightly. I usually make little decorative crimps with a fork, just for fun. Make sure there are a few slits in the top crust – this lets the steam escape, preventing a soggy top. Honestly, I always make sure those slits are there; a blow-out pot pie is no fun!
06 - Place your assembled Comforting Homemade Chicken Pot Pie on a baking sheet (just in case of any bubbling over) and pop it into the preheated oven. Bake for 35-45 minutes, or until the crust is beautifully golden brown and the filling is bubbly and hot. The smell that fills your kitchen while it bakes is just heavenly, a true sign of good things to come. Let it cool for about 10-15 minutes before slicing and serving. This resting time lets the filling set up a bit, making for cleaner slices, trust me on this one!

# Notes:

01 - Don't rush the roux, honestly. A properly cooked flour and butter base makes all the difference for a creamy sauce.
02 - You can definitely prep the filling a day ahead and store it in the fridge. Just let it come to room temp a bit before assembling the pot pie.
03 - Tried it with turkey once after Thanksgiving—worked surprisingly well! Just adjust seasonings if your turkey is already seasoned.
04 - A sprinkle of fresh parsley right before serving adds a pop of color and freshness. Looks so much nicer, trust me.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk
03 - 9-inch pie plate
04 - baking sheet

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 30-40g
Protein: 20-25g

Back