Easy Homemade Chicken Pot Pie: Flaky Crust, Rich Filling (Print Version)
Easy Homemade Chicken Pot Pie Recipe - Enjoy a comforting classic with a flaky crust and rich, savory filling. Perfect for a cozy family dinner!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy
# Ingredients:
→ Creamy Filling Base
01 -
2 tablespoons unsalted butter
02 -
1/2 cup diced yellow onion
03 -
2 cloves garlic, minced
04 -
1/3 cup all-purpose flour
05 -
1 3/4 cups chicken broth, low sodium
06 -
1/2 cup whole milk
07 -
2 cups cooked chicken, shredded
→ Flavorful Vegetables
08 -
1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
→ Seasoning Stars
09 -
1/2 teaspoon salt, or to taste
10 -
1/4 teaspoon black pepper, or to taste
→ Flaky Crust Essentials
11 -
2 store-bought pie crusts (9-inch)
# Instructions:
01 -
First things first, get all your ingredients ready. Dice that onion and mince the garlic. If you're using fresh veggies, chop them up now. Shred your cooked chicken if it isn't already. This is where I sometimes get a little chaotic, with bowls and scraps everywhere, but having everything prepped makes the rest of the process so much smoother. It's like setting yourself up for success, even if your counter looks like a tornado hit it briefly.
02 -
Melt a couple tablespoons of butter in a large pot or Dutch oven over medium heat. Add your diced onion and cook until it's softened and translucent, about 5-7 minutes. Then toss in the minced garlic and cook for another minute until fragrant. Oh, that smell! This step is crucial for building a flavorful base for your Easy Homemade Chicken Pot Pie. I remember once rushing this and my onions were still crunchy – not ideal, hon, not ideal.
03 -
Sprinkle the flour over the sautéed onions and garlic. Stir constantly for about 1-2 minutes until a thick paste forms. This is your roux, and it's what makes the sauce so wonderfully thick. Slowly whisk in the chicken broth, then the milk, making sure to whisk out any lumps. Keep whisking until the mixture thickens and starts to bubble. It should coat the back of a spoon. Don't walk away from this part! I did once, and came back to a lumpy, burnt mess, oops!
04 -
Once your sauce is thick and smooth, stir in the shredded chicken, mixed vegetables, salt, and pepper. Give it a good taste test and adjust the seasonings if needed. This is the heart of your Easy Homemade Chicken Pot Pie! I love seeing all those vibrant colors come together. Sometimes I add a pinch of dried thyme here, just because I like the earthy notes; totally up to you!
05 -
Preheat your oven to 400°F (200°C). Pour the creamy chicken and veggie mixture into a 9-inch pie dish. Lay one pie crust over the filling. You can crimp the edges, make a decorative pattern, or just press it down with a fork; honestly, whatever looks good to you! Cut a few slits in the top crust to allow steam to escape. I often forget the slits and then wonder why my crust is puffing up like a balloon, lol.
06 -
Place your assembled Easy Homemade Chicken Pot Pie on a baking sheet (just in case of any bubbling over—learned that the hard way!). Bake for 30-40 minutes, or until the crust is beautifully golden brown and the filling is bubbly and hot. The smell that fills your kitchen at this point? Pure magic. Let it cool for 10-15 minutes before serving; that filling is lava, trust me!
# Notes:
01 -
Always let the pot pie rest for at least 10 minutes after baking; the filling is molten hot and needs to set a bit.
02 -
Don't overcrowd your pie dish; too much filling can lead to a soggy bottom crust, which is a tragedy.
03 -
Brushing the top crust with an egg wash (one egg beaten with a tablespoon of water) gives it that gorgeous, deep golden shine.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
9-inch pie dish
03 -
baking sheet
04 -
whisk
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 20-25g