My earliest memory of a pot pie isn't some fancy restaurant dish, it’s the waft of savory goodness spilling from my grandma’s kitchen, usually after a particularly chaotic Saturday. I was probably covered in mud from playing outside, and she'd just smile, put a slice in front of me, and suddenly, the world felt right again. That feeling, that absolute hug in a dish, is what I chase every time I make this Homemade Chicken Pot Pie Recipe. It’s not about perfection, hon, it’s about that warm, belly-filling comfort. Sometimes the crust gets a little too brown, or I forget a pea or two, but the soul of it? Always there.
Honestly, the first time I tried making my grandma's Homemade Chicken Pot Pie Recipe, I almost set off the smoke alarm. I got distracted by a cat video (don't ask) and browned the roux a little too much. It was salvageable, thankfully, but my kitchen smelled like a smoky campfire for a bit. Live and learn, right? Now, I watch that roux like a hawk!
Ingredients for Homemade Chicken Pot Pie Recipe
- Cooked Chicken: I usually use leftover rotisserie chicken, shredded. It’s a total time-saver, and honestly, who wants to cook chicken just for this? Any cooked chicken works, though.
- butter: Unsalted, always. This lets you control the saltiness of your filling. Don't skimp, it's the base of that rich, creamy sauce.
- All-Purpose Flour: This is what thickens our sauce. I once tried using cornstarch in a pinch, and it worked, kinda, but the texture wasn't the same. Stick with flour for that classic, velvety feel.
- Chicken Broth: Low-sodium is my pick. I like to build the flavor myself. I swear by a good quality broth, it really makes a difference here.
- Milk: Whole milk, please. Don't use skim, just don't. The creaminess is non-negotiable for this Homemade Chicken Pot Pie Recipe.
- Mixed Vegetables: Frozen peas, carrots, corn, and green beans are my go-to. They’re easy, and I always have a bag in the freezer. Fresh is lovely too, but requires a bit more prep.
- Yellow Onion & Celery: These are the aromatic foundation. They add so much depth and a subtle sweetness. I always chop them finely so they blend into the creamy filling without being too chunky.
- Pie Crusts: Store-bought or homemade, two of them. I’m not ashamed to admit I use store-bought most of the time. Life's busy!
Instructions for Homemade Chicken Pot Pie Recipe
- Prep Your Veggies and Oven:
- First things first, get your oven preheating to 400°F (200°C). While that’s heating up, chop your onion and celery. I like to get them pretty fine so they practically melt into the sauce. If you’re using fresh carrots, give them a quick dice too. This is where I often realize I forgot to pull out the pie crusts to thaw, oops! Don't be like me, let them sit out for about 15-20 minutes beforehand.
- Sauté the Aromatics:
- In a large skillet or Dutch oven, melt your butter over medium heat. Once it’s shimmering, toss in the chopped onion and celery. Sauté them until they’re softened and fragrant, about 5-7 minutes. You'll start to smell that lovely savory base forming, which is always a good sign. Don't let them brown too much, we're aiming for translucent and tender here, not crispy. This step sets the stage for the whole pie, so take your time.
- Build the Velvety Roux:
- Sprinkle the flour over the softened vegetables and stir constantly for about 1-2 minutes. This is your roux, and it’s what thickens the sauce. It'll look a bit pasty, but that's what you want! Cook out that raw flour taste, it makes a huge difference. I remember one time I rushed this and the sauce tasted faintly of raw flour, which was not the vibe we were going for with this Homemade Chicken Pot Pie Recipe.
- Whisk in Liquids & Simmer:
- Slowly, and I mean slowly, whisk in the chicken broth, then the milk. Keep whisking to avoid lumps it's a little arm workout, but worth it! Bring the mixture to a gentle simmer, letting it thicken. This usually takes about 5-8 minutes. You’ll see it transform from thin to a lovely, creamy sauce. It should coat the back of a spoon. If it's too thick, a splash more broth helps.
- Add Chicken & Veggies:
- Once your sauce is thick and bubbly, stir in your cooked, shredded chicken and the mixed frozen vegetables. Add a good pinch of salt and black pepper to taste. I like to add a little extra pepper, honestly. Let it all simmer together for another 5 minutes, just until the vegetables are heated through. Taste and adjust seasonings here, this is your moment to make it perfect for your palate.
- Assemble and Bake Your Homemade Chicken Pot Pie:
- Pour the creamy chicken and vegetable filling into one pie crust in a 9-inch pie plate. Top with the second pie crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape this helps prevent a soggy bottom and keeps that beautiful dome shape. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. The smell filling your kitchen will be pure magic!
There's something so satisfying about pulling a golden, bubbly Homemade Chicken Pot Pie Recipe from the oven. The kitchen usually smells incredible, and there’s always a little bit of filling that’s managed to bubble over onto the pie plate, which, to me, is a sign of a well-loved, slightly messy, home-cooked meal. It's those little imperfections that make it real, right?
Storage Tips
This Homemade Chicken Pot Pie Recipe holds up surprisingly well, which is great because leftovers are always a win in my book! Once completely cooled, you can cover the pie tightly with plastic wrap or aluminum foil and pop it in the fridge for up to 3-4 days. I’ve tried microwaving it once, and the crust got a bit soft, and the sauce separated a little so don't do that lol. The best way to reheat is in the oven at 300°F (150°C) for about 20-30 minutes, or until warmed through. This keeps the crust nice and crisp. You can also freeze individual slices, wrapped well, for up to 2-3 months. Just thaw overnight in the fridge and reheat in the oven.
Homemade Chicken Pot Pie Recipe Ingredient Substitutions
Life happens, and sometimes you don’t have exactly what the recipe calls for. For the chicken, leftover turkey works just as well, especially after holidays! I’ve tried using vegetable broth instead of chicken broth when I was out, and it was still tasty, just a little less rich. If you don't have whole milk, heavy cream or half-and-half can be used for an even richer sauce, or even a mix of milk and cream. As for veggies, use whatever you have! Fresh mushrooms, diced potatoes, or even spinach can be tossed in. I tried adding some finely chopped bell peppers once, and it added a nice pop of color and a fresh taste, which was a fun twist on the classic Homemade Chicken Pot Pie Recipe.
Serving Suggestions
For me, a slice of this Homemade Chicken Pot Pie Recipe is a meal in itself. But if you’re feeling fancy, a simple green salad with a light vinaigrette is a perfect fresh counterpoint to the rich, creamy filling. Sometimes, I’ll serve it with some crusty bread to sop up any extra sauce because who wants to waste a single drop? For drinks, a crisp white wine or even a good, cold cider can be lovely. And honestly, this dish and a good old-fashioned family movie night? Yes please. It’s comforting, hearty, and just makes everyone feel good.
Cultural Backstory of Chicken Pot Pie
The concept of a 'pot pie' dates back centuries, with ancient Romans creating meat pies in pastry shells. However, the chicken pot pie we know and love today really got its start in colonial America. It was a practical, hearty dish, often made with whatever meat and vegetables were available, all encased in a pastry to keep it warm and fresh. It speaks to a time of resourcefulness and making the most of what you have. For me, it’s not just a dish, it’s a connection to history, to simpler times, and to the comfort that generations have found in a warm, savory pie. It’s the kind of meal that feels like home, no matter where you are.
Every time I make this Homemade Chicken Pot Pie Recipe, it takes me right back to my grandma’s kitchen. It’s a dish that feels like history and love all rolled into one flaky, savory package. I really hope you give it a try and make it your own. Let me know how your version turns out in the comments below!
Frequently Asked Questions About Homemade Chicken Pot Pie Recipe
- → Can I use frozen pie crusts for this Homemade Chicken Pot Pie Recipe?
Absolutely! I often use store-bought frozen pie crusts. Just make sure they're thawed enough to work with, but still cold, before you roll them out and place them in your pie dish. It saves so much time!
- → What vegetables work best in this pot pie?
My go-to is a mix of frozen peas, carrots, corn, and green beans for convenience. But honestly, any firm vegetable works! Diced potatoes, mushrooms, or even broccoli florets are great. I tried adding roasted butternut squash once, it was surprisingly good!
- → How can I prevent a soggy bottom crust?
Great question! Make sure your filling isn't too runny before it goes into the pie. Also, baking at a higher temperature initially can help the bottom crust cook faster. And don't forget those slits in the top crust, they let steam escape!
- → Can I make the filling ahead of time?
Yes, you totally can! Prepare the filling completely, let it cool, then store it in an airtight container in the fridge for up to 2 days. When you’re ready to bake, just pour it into your pie crusts and proceed with the recipe. It's a lifesaver for busy weeknights!
- → What if I don't have cooked chicken?
No problem! You can quickly cook some chicken breasts or thighs. Just dice them and sauté in a little olive oil until cooked through, then shred or chop. Or, grab a rotisserie chicken from the store, that's my secret weapon sometimes!
