This Best Homemade Chicken Pot Pie is the ultimate comfort food, packed with tender chicken, hearty vegetables, and a creamy sauce, all encased in a flaky, buttery pie crust. This recipe delivers a perfect balance of flavors and textures that make it a family favorite. Whether you’re making it for a cozy weeknight dinner or a special occasion, this chicken pot pie is guaranteed to impress!
Why You’ll Love This Chicken Pot Pie Recipe
- Rich & Creamy: The savory filling is made with a luscious, creamy sauce that coats the chicken and vegetables perfectly.
- Flaky Crust: The buttery, golden crust adds the perfect amount of crunch to complement the tender filling.
- Perfect Comfort Food: This recipe is hearty, satisfying, and great for cold weather or when you’re craving a homemade meal.
- Make-Ahead Friendly: You can prepare the pie ahead of time and bake it when ready for a stress-free dinner.
Key Ingredients for Best Homemade Chicken Pot Pie
1. Chicken
- Cooked, shredded chicken is the base of the filling. You can use leftover chicken, rotisserie chicken, or cook chicken breasts specifically for this recipe.
2. Vegetables
- A classic mix of carrots, peas, celery, and onions adds texture and flavor to the filling. You can also add other veggies like corn or green beans.
3. Pie Crust
- A homemade or store-bought pie crust creates a buttery, flaky top and bottom layer for the pie.
4. Butter & Flour
- Butter and flour create a roux that thickens the creamy sauce, giving the filling its perfect texture.
5. Chicken Broth & Milk
- Chicken broth adds depth of flavor to the sauce, while milk or heavy cream adds richness and creaminess.
6. Herbs
- A mix of thyme, parsley, and garlic powder gives the filling a deliciously savory flavor.
How to Make the Best Homemade Chicken Pot Pie
This recipe is simple to make and well worth the effort!
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C).
Step 2: Prepare the Chicken and Vegetables
- In a large skillet or pot, melt 1/3 cup of butter over medium heat. Add 1/2 cup of diced onions, 1/2 cup of sliced carrots, and 1/2 cup of diced celery. Sauté the vegetables until tender, about 5-7 minutes.
Step 3: Make the Sauce
- Stir in 1/3 cup of all-purpose flour to create a roux. Cook for 1-2 minutes until the flour is lightly golden. Gradually whisk in 1 3/4 cups of chicken broth and 1/2 cup of milk. Cook, stirring constantly, until the sauce thickens and starts to bubble.
Step 4: Add Chicken and Seasonings
- Stir in 2 cups of cooked, shredded chicken and 1/2 cup of frozen peas. Season the mixture with 1/2 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the mixture simmer for 2-3 minutes, then remove from heat.
Step 5: Assemble the Pot Pie
- Roll out your pie crusts if using homemade dough. Place one pie crust in the bottom of a 9-inch pie dish. Pour the chicken and vegetable filling into the crust, spreading it evenly. Place the second pie crust on top and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Step 6: Bake the Pot Pie
- Bake the chicken pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with foil to prevent burning.
Step 7: Serve
- Let the pot pie cool for 10-15 minutes before serving to allow the filling to set. Serve and enjoy this comforting dish!
Tips for Making the Best Chicken Pot Pie
1. Use Leftover Chicken
- This recipe is a great way to use leftover roasted or rotisserie chicken, making it quicker to prepare.
2. Make Ahead
- You can assemble the pie ahead of time and refrigerate it until you’re ready to bake. It’s perfect for prepping meals in advance.
3. Prevent Soggy Crust
- If you want to prevent a soggy bottom crust, you can blind bake the bottom pie crust for 5-10 minutes before adding the filling.
4. Use Frozen Vegetables
- Frozen mixed vegetables can be a time-saver if you don’t want to chop fresh vegetables. Just be sure to thaw them before adding to the filling.
5. Let It Rest Before Serving
- Letting the pie rest for a few minutes after baking helps the filling thicken and makes it easier to slice.
Recipe Variations
1. Turkey Pot Pie
- Swap the chicken for cooked turkey, especially during the holiday season when you have leftovers.
2. Vegetarian Pot Pie
- Replace the chicken with extra vegetables like mushrooms, potatoes, or tofu for a hearty vegetarian version.
3. Curry Chicken Pot Pie
- Add a teaspoon of curry powder to the sauce for a flavorful twist on the classic pot pie.
4. Creamy Chicken Pot Pie
- For a richer filling, substitute heavy cream for the milk to create a creamier sauce.
5. Cheddar Chicken Pot Pie
- Add 1/2 cup of shredded cheddar cheese to the filling for a cheesy, indulgent version.
FAQs: Best Homemade Chicken Pot Pie
1. Can I Use Store-Bought Pie Crust?
- Absolutely! Store-bought pie crust works perfectly and saves time. Just be sure to follow package instructions for best results.
2. Can I Freeze Chicken Pot Pie?
- Yes! You can freeze the assembled, unbaked pie for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
3. What Vegetables Can I Use?
- You can use a variety of vegetables like green beans, potatoes, corn, or mushrooms. Feel free to customize the filling to your liking.
4. How Do I Store Leftovers?
- Store leftover chicken pot pie in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
5. Can I Make This Pot Pie Gluten-Free?
- Yes! Simply use gluten-free flour to make the roux and a gluten-free pie crust for a gluten-friendly version.
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