Homestyle Chicken Pot Pie: Flaky Crust, Hearty Filling (Print Version)
Discover my comforting Classic Chicken Pot Pie recipe. Flaky crust, creamy filling, and tender chicken make this a family favorite.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Wheat, Chicken
# Ingredients:
→ Pot Pie Filling Essentials
01 -
2 cups cooked chicken, shredded or diced
02 -
1/2 cup unsalted butter
03 -
1 large yellow onion, chopped
04 -
3 cloves garlic, minced
05 -
1/2 cup all-purpose flour
06 -
2 cups chicken broth
07 -
1 cup heavy cream
08 -
1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
→ Flavor Foundation
09 -
1 tbsp fresh thyme, chopped
10 -
1 tsp salt (or to taste)
11 -
1/2 tsp black pepper (or to taste)
→ Crust Components
12 -
2 store-bought pie crusts (from a 14.1 oz package)
13 -
1 large egg, beaten (for egg wash)
→ Optional Extras
14 -
1/4 tsp ground nutmeg
15 -
1 tbsp dry sherry (for extra depth)
# Instructions:
01 -
First things first, get that chicken cooked and shredded if you're not using rotisserie. While that's happening, I usually get my onion and garlic finely chopped. You want everything ready to go because once the sauce starts, it moves pretty quickly. This step sets the stage for a wonderful Classic Chicken Pot Pie filling, so don't rush it.
02 -
In a large pot or Dutch oven, melt your butter over medium heat. Toss in the chopped onion and let it soften, about 5-7 minutes, until it's translucent and smelling sweet. Then, add the minced garlic and cook for just another minute until it's fragrant. Don't let it burn, or your Classic Chicken Pot Pie will have a bitter note, which I've done once, oops!
03 -
This is the big one, the magic step! Sprinkle the flour over the softened onions and garlic. Whisk continuously for 1-2 minutes. It'll look like a paste, and smell kinda nutty. Cook it for this bit to get rid of that raw flour taste. I once tried to rush this, and my Classic Chicken Pot Pie sauce tasted... floury. Ugh, never again!
04 -
Slowly, slowly pour in the chicken broth and then the heavy cream, whisking all the while to avoid lumps. Seriously, don't dump it all in at once unless you *want* lumps. I speak from experience here. Watch it thicken; it's so satisfying, turning into that rich, creamy base for your Classic Chicken Pot Pie. Bring it to a gentle simmer.
05 -
Stir in your cooked chicken, frozen mixed vegetables, and fresh thyme. Season generously with salt and black pepper. Taste it! This is your chance to adjust. I always add a bit more pepper than the recipe calls for, just a personal preference for my Classic Chicken Pot Pie, but you do you!
06 -
Pour that glorious filling into your pie dish. Place one pie crust over the top, crimp the edges to seal, and make a few slits in the crust for steam to escape. I always try to get fancy with the crimping, and it usually ends up looking rustic, which is fine! Brush with your egg wash. Bake at 400°F (200°C) for 35-40 minutes, until the crust is golden brown and the filling is bubbly. Let it rest for 10 minutes, or you'll burn your tongue, like I always do, eager for that Classic Chicken Pot Pie.
# Notes:
01 -
Don't rush the roux, it's the secret to a smooth, lump-free sauce, I learned that the hard way.
02 -
Leftovers keep well in the fridge for 3 days; reheating in the oven helps keep the crust crisp.
03 -
No fresh thyme? Dried works, just use about a third of the amount, but honestly, fresh is better here.
04 -
A sprinkle of fresh parsley at the end brightens everything up, makes it look fancy without effort.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
9-inch pie dish
03 -
whisk
04 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 550
Total Fat: 35g
Total Carbohydrate: 40g
Protein: 25g