There is nothing quite as comforting and satisfying as a warm, flaky classic pie filled to the brim with tender chicken and hearty vegetables. This Homemade Chicken Pot Pie Recipe brings together all the cozy flavors and textures you crave on a chilly day, with a rich, creamy filling nestled beneath a perfectly golden crust. Whether you’re serving a family dinner or making a special meal to impress friends, this dish hits all the right notes of nostalgia and deliciousness with every bite.
Ingredients You’ll Need
Gathering the right ingredients is key to making this dish truly shine. Each component plays a vital role — from the fresh vegetables that add sweetness and crunch to the creamy sauce and flaky crust that make every mouthful irresistible.
- Yukon Gold potato: Adds a buttery texture and a subtle sweetness when tender, giving the filling more body.
- Carrot: Provides a pop of vibrant color and natural sweetness that balances the savory elements.
- Celery: Brings a gentle earthiness and crunch to the mix for texture contrast.
- Chicken breast: The star protein, cut into just the right size to stay juicy and tender inside the pie.
- Chicken broth: Forms the flavorful base of the creamy sauce, infusing each bite with depth.
- Unsalted butter: Essential for creating that luxurious roux and buttery crust flavor.
- Onion: Adds sweetness and a subtle sharpness that enhances the savory aroma.
- Garlic: Provides a nice background layer of savoriness without overpowering.
- All-purpose flour: Thickens the filling to the perfect consistency so it sets well in the crust.
- Half-and-half: Makes the sauce creamy and luscious without being too heavy.
- Salt: Elevates all the other flavors beautifully.
- Dried thyme: Infuses an herby, comforting note that pairs wonderfully with chicken.
- Black pepper: Adds a gentle bite and warmth.
- Frozen peas and corn: Adds bursts of sweetness and color for an inviting presentation.
- Pie crusts: A flaky twice-layered crust completes the classic pot pie, either store-bought or homemade for extra love.
- Egg: Brushed on top to create that beautiful golden glaze.
How to Make Homemade Chicken Pot Pie Recipe
Step 1: Prepare the Vegetables and Chicken
Start by peeling and dicing the Yukon Gold potato into half-inch pieces, then dice the carrot and slice the celery. Cut the chicken breast into bite-sized pieces between half and three-quarters of an inch. This ensures everything cooks evenly and fits perfectly in every slice of pot pie.
Step 2: Cook the Aromatics and Make the Roux
Melt the unsalted butter in a large skillet over medium heat, then sauté the diced onion until translucent and fragrant. Add the minced garlic and cook for just a minute more to release its lovely aroma without burning it. Once soft, sprinkle the flour over the mixture and stir constantly to form a roux. This step is crucial, as it thickens the sauce and prevents lumps, creating that classic creamy texture you want in a pot pie filling.
Step 3: Build the Filling
Slowly whisk in the chicken broth and half-and-half, stirring continuously to keep the sauce smooth. Let it simmer gently until it thickens nicely, then season with salt, pepper, and dried thyme. Toss in the potatoes, carrots, celery, frozen peas, and corn, letting them cook until just tender. Finally, stir in the chicken pieces, which will cook through in the simmering sauce. This rich, hearty filling is the heart of the Homemade Chicken Pot Pie Recipe, bursting with flavor and comforting textures.
Step 4: Assemble the Pie
Preheat your oven to 400°F (200°C). Roll out one pie crust into your pie dish and carefully spoon in the warm filling, spreading it evenly. Cover with the second crust, trimming and crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape, then brush the entire surface with the beaten egg for that gorgeous golden finish.
Step 5: Bake to Perfection
Bake the pot pie in the preheated oven for about 45 to 60 minutes until the crust is beautifully golden and the filling is bubbling through the slits. Let it rest for a few minutes before slicing so the filling can set slightly — this makes serving a breeze and keeps everything neat and delicious.
How to Serve Homemade Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme on top adds a fresh, herbaceous note as well as a lovely color contrast to the golden crust. You can also add a small dollop of sour cream or plain Greek yogurt on the side for a touch of richness that pairs well with the creamy filling.
Side Dishes
Since the pot pie itself is quite hearty, pairing it with crisp, refreshing sides like a simple mixed green salad or a tangy coleslaw can balance the meal beautifully. Roasted Brussels sprouts or steamed green beans dressed with lemon and garlic also make light, flavorful companions.
Creative Ways to Present
For a charming twist, try baking this pot pie in individual ramekins for personal servings that look impressive and make plating easier. Alternatively, serve slices atop a bed of lightly sautéed greens for a modern presentation that still honors the classic dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover homemade chicken pot pie in an airtight container in the refrigerator. It will keep well for up to three days, making it perfect for quick weekday lunches or cozy dinners when you’re short on time.
Freezing
This pie freezes beautifully either before or after baking. Wrap it tightly with plastic wrap and foil to prevent freezer burn and store for up to two months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating.
Reheating
Reheat slices in the oven at 350°F (175°C) for about 20-25 minutes until warmed through and the crust is crisp again. Avoid microwaving if possible, as this can make the crust soggy and the filling unevenly heated.
FAQs
Can I use leftover cooked chicken for this Homemade Chicken Pot Pie Recipe?
Absolutely! Using leftover cooked chicken is a great way to save time and reduce waste without sacrificing flavor or texture.
Is it necessary to use pie crusts, or can I make a crustless pot pie?
While the crust is a signature aspect of this dish, you can skip it for a lighter version. Just bake the filling in a casserole dish and top with mashed potatoes or puff pastry if desired.
Can I substitute the half-and-half with milk or cream?
Yes, milk works for a lighter filling but the sauce may be slightly less rich. Cream can be used for extra decadence but reduce the butter slightly to keep balance.
What vegetables work well in this dish besides peas and corn?
Green beans, diced zucchini, or mushrooms make excellent additions or substitutions depending on your preferences and what you have available.
How do I get a flaky crust for my pot pie?
Use cold butter or shortening in your crust and avoid overworking the dough. Chilling the dough before baking also helps achieve that flaky, tender texture perfect for a homemade chicken pot pie recipe.
Final Thoughts
Nothing beats the heartwarming satisfaction of slicing into a steaming homemade chicken pot pie, especially one made with care using this Homemade Chicken Pot Pie Recipe. It’s the ideal dish for any occasion, whether a casual family dinner or a special gathering. I encourage you to give it a try — once you taste that golden crust and creamy filling, this pot pie will surely become a treasured favorite in your recipe collection.
Print
Homemade Chicken Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings (8 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Homemade Chicken Pot Pie recipe is a comforting classic featuring tender chicken, fresh vegetables, and a creamy, savory filling all encased in a perfectly golden, flaky pie crust. It’s an ideal meal to enjoy any time you crave a hearty, home-cooked dish that satisfies and delights with rich flavors and a crispy crust.
Ingredients
Vegetables
- 1 medium-large Yukon Gold potato, peeled and diced into 1/2 inch pieces (about 1 cup)
- 1 large carrot, peeled and cut into 1/4-inch dice (about 1 cup)
- 1 stick celery, thinly sliced (about ½ cup)
- 1 medium onion, finely diced (about 1 cup)
- 1 clove garlic, finely minced
- ½ cup frozen peas
- ½ cup frozen corn
Protein
- 1 pound chicken breast, cut into 1/2–3/4 inch pieces
Dairy and Fats
- 4 tablespoons unsalted butter
- ¾ cup half-and-half
- 1 large egg, beaten (for egg wash)
Pantry Staples
- 1 ½ cups chicken broth
- 4 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- Black pepper, to taste
- 2 (9-inch) pie crusts, store-bought or homemade
Instructions
- Prepare the vegetables and chicken: Peel and dice the Yukon Gold potato into 1/2 inch pieces, peel and dice the carrot into 1/4-inch pieces, thinly slice the celery, finely dice the onion, and mince the garlic. Cut the chicken breast into 1/2 to 3/4 inch pieces to ensure even cooking.
- Cook the vegetables: In a large skillet or saucepan over medium heat, melt the butter. Add the diced onion, garlic, carrot, celery, and potato. Sauté until the vegetables start to soften, about 5-7 minutes.
- Add flour to create the roux: Sprinkle the all-purpose flour over the softened vegetables and stir well to coat everything evenly. Cook this mixture for about 2 minutes to remove the raw flour taste, stirring continuously to prevent burning.
- Incorporate liquids and seasonings: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Add the half-and-half, salt, dried thyme, and black pepper to taste. Stir until the mixture thickens and becomes a creamy filling.
- Add chicken and frozen vegetables: Stir in the cut chicken pieces, frozen peas, and frozen corn. Simmer the filling for about 10-12 minutes or until the chicken is cooked through and vegetables are tender.
- Prepare the pie crust: Preheat your oven to 400°F (200°C). Roll out one pie crust into a 9-inch pie dish. Pour the hot chicken and vegetable filling evenly into the crust.
- Top and seal the pie: Cover the filling with the second pie crust. Seal the edges by crimping with your fingers or a fork to prevent leakage. Cut a few slits in the top crust to allow steam to escape during baking.
- Apply egg wash and bake: Brush the beaten egg over the top crust to ensure a golden, glossy finish once baked. Place the pie on the middle rack of the oven and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Remove the chicken pot pie from the oven and let it rest for about 10 minutes before slicing. This allows the filling to set and makes serving easier and cleaner.
Notes
- You can substitute the pie crust with a homemade pastry dough if desired for a more artisanal pie.
- Feel free to use leftover cooked chicken as a shortcut; just reduce simmering time accordingly.
- To make this recipe gluten free, substitute all-purpose flour with a gluten-free flour blend and ensure pie crusts are gluten free.
- The pie can be made ahead and refrigerated for up to 24 hours before baking; increase baking time slightly if baking straight from the fridge.
- For a richer filling, substitute chicken broth with homemade stock or add a splash of cream instead of half-and-half.
