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Homemade Chicken Pot Pie Recipe

Homemade Chicken Pot Pie Recipe

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Homemade Chicken Pot Pie Recipe 🥧🍗

This Homemade Chicken Pot Pie is the ultimate comfort food, with tender chunks of chicken, vegetables, and a creamy sauce, all encased in a flaky, buttery crust. It’s the perfect dish for cozy dinners and family gatherings, and it’s easy to make from scratch!

Ingredients (Serves 6):

For the filling:

  • 2 tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 1/2 cups cooked chicken, shredded or cubed (preferably rotisserie chicken)
  • 1 cup frozen peas
  • 1 cup chicken broth
  • 1 1/2 cups whole milk
  • 1/4 cup all-purpose flour
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste

For the crust:

  • 1 package of refrigerated pie crusts (or homemade, if preferred)
  • 1 egg, beaten (for egg wash)

Instructions:

  1. Prepare the Filling:
    • In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 3 minutes.
    • Add the carrots and celery to the skillet and cook for an additional 5-7 minutes until the vegetables are tender.
  2. Make the Sauce:
    • Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
  3. Combine the Filling:
    • Once the sauce has thickened, stir in the cooked chicken, peas, dried thyme, salt, and pepper. Cook for another 2-3 minutes to combine all the ingredients. Remove from heat and set aside to cool slightly.
  4. Prepare the Pie Crust:
    • Preheat your oven to 400°F (200°C).
    • Roll out the bottom pie crust and fit it into a 9-inch pie dish. Trim the edges and fill with the chicken mixture.
    • Roll out the second pie crust and place it over the filling. Trim the excess crust and pinch the edges together to seal. Cut a few slits in the top crust to allow steam to escape.
  5. Bake the Pot Pie:
    • Brush the top crust with the beaten egg to give it a golden, shiny finish.
    • Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with aluminum foil.
  6. Serve:
    • Let the chicken pot pie cool for a few minutes before slicing. Serve hot, garnished with fresh herbs if desired.

Tips for Success:

  • You can make the filling ahead of time and assemble the pie when ready to bake.
  • If you prefer a homemade crust, you can make your own buttery pie dough, but store-bought crusts save time and work well.
  • For a creamier filling, add a splash of heavy cream along with the milk.

This Homemade Chicken Pot Pie is a comforting and satisfying meal, with a deliciously creamy filling and a flaky, golden crust that everyone will love. 🥧🍗

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