Homestyle Chicken Pot Pie: Flaky & Creamy (Print Version)
Homemade Chicken Pot Pie Recipe that's pure comfort. Learn my easy, rustic version with tender chicken and veggies under a golden, flaky crust.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Wheat
# Ingredients:
→ For the Creamy Filling
01 -
3 cups cooked chicken, shredded
02 -
1/2 cup unsalted butter
03 -
1/2 cup all-purpose flour
04 -
2 cups low-sodium chicken broth
05 -
1 cup whole milk
06 -
1 medium yellow onion, finely chopped
07 -
2 celery stalks, finely chopped
08 -
2 cups mixed frozen vegetables (peas, carrots, corn, green beans)
09 -
Salt and black pepper to taste
→ For the Crust
10 -
2 (9-inch) unbaked pie crusts, thawed
→ Optional Flavor Boosters
11 -
1/2 tsp dried thyme
12 -
1 bay leaf (remove before serving)
13 -
Pinch of ground sage
→ For a Golden Finish
14 -
1 egg, whisked with 1 tbsp water (for egg wash)
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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!
# Notes:
01 -
Don't rush the roux; it's the heart of your creamy sauce, honestly.
02 -
You can prep the filling a day ahead, just store it in the fridge. Makes dinner a breeze!
03 -
Tried using puff pastry once when I ran out of pie crust, and it was a fun, flaky twist!
04 -
A sprinkle of fresh parsley at the end makes it look so inviting, trust me.
# Tools You'll Need:
01 -
9-inch pie plate
02 -
large skillet or Dutch oven
03 -
whisk
04 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 25g