Homemade Chicken Pot Pie Recipe

If you’ve ever craved a comforting, hearty meal that wraps you in warmth and brings a smile with every bite, then this Homemade Chicken Pot Pie Recipe is going to become your new best friend. Imagine tender, juicy chicken mingling with a medley of vibrant veggies all enveloped in a flaky, golden crust that practically melts in your mouth. This timeless classic not only satisfies your hunger but also fills your kitchen with the irresistible aroma of home-cooked love. Whether it’s for a cozy family dinner or a special weekend treat, this recipe promises to make every meal unforgettable.

Ingredients You’ll Need

With just a handful of simple, wholesome ingredients, you’ll craft a pot pie that’s bursting with flavor and texture. Each component plays a vital role: from the flaky pie crusts providing the perfect crispness, to the blend of vegetables adding freshness and color, and the herbs infusing an aromatic depth that will keep everyone coming back for seconds.

• 2 homemade pie crusts: The foundation of the dish, bringing that irresistible flaky texture.
• 1 lb. chicken (cooked, about 3 – 3 ½ cups): Tender and juicy, this is the star protein that makes the pie heartwarming.
• 2 Tbsp. butter: Adds richness and helps sauté vegetables to perfection.
• ½ cup celery (finely chopped): Provides subtle crunch and a slight earthiness to balance the dish.
• 1 cup carrots (finely chopped): Sweet and vibrant, they brighten up every bite.
• 1 small sweet onion (finely chopped): Imparts a gentle sweetness and depth of flavor.
• 2 cloves garlic (crushed): Adds a fragrant punch that enhances the filling.
• ½ cup flour (gluten-free 1-to-1 blend): Thickens the sauce for a creamy consistency without clumps.
• ¾ cup milk (cashew or almond milk): Keeps the filling smooth and dairy-friendly if needed.
• 1 ¼ cups broth (chicken or vegetable, regular sodium): Builds a savory base that ties flavors together.
• ½ tsp. salt (to taste): Balances and elevates every note in the recipe.
• ¼ tsp. black pepper: Adds a mild heat for complexity.
• ¼ tsp. thyme (dried): Brings a subtle herbal aroma that’s classic to pot pies.
• ¼ tsp. rosemary (dried): Infuses a piney fragrance that complements chicken beautifully.
• ¼ tsp. tarragon (dried): Introduces a delicate anise-like flavor for a gourmet twist.
• ¾ cup frozen peas: A pop of sweetness and color that lightens the filling.
• ¾ cup frozen corn: Adds texture and a natural sweetness that rounds out the mix.
• 1 large egg (optional): For that shiny, golden crust finish that looks as good as it tastes.
• 1 Tbsp. milk (optional): Mixed with the egg to smooth out the wash for perfect browning.

How to Make Homemade Chicken Pot Pie Recipe

Step 1: Prepare the Pie Crusts

Begin by rolling out your homemade pie crusts to about 11 inches in diameter, which is perfect for fitting into a 9-inch pie plate. This step sets the stage for that flaky, buttery exterior that’s a signature of this pot pie.

Step 2: Cook the Chicken

Use shredded chicken, either from your Instant Pot or a store-bought rotisserie bird. Cooking ahead helps speed up your assembly, while also ensuring juicy, tender chicken pieces that’ll soak up all the delicious sauce flavors.

Step 3: Preheat Your Oven

Set your oven to 425 degrees Fahrenheit to get it hot and ready. The high initial temperature helps the crust puff and become perfectly golden as it bakes.

Step 4: Sauté the Vegetables

In a large skillet or Dutch oven, melt the butter and add the finely chopped celery, carrots, and onion. Sauté over medium heat for 7 to 8 minutes until your kitchen smells sweet and those veggies begin to soften and release their natural flavors.

Step 5: Add Garlic

Next, toss in crushed garlic and continue to sauté for just one minute. Garlic adds that unforgettable aromatic kick that’s absolutely essential in a great pot pie filling.

Step 6: Incorporate the Flour

Slow the heat to low and sift the flour over your vegetables. Stir continuously to coat everything in a smooth layer, which will serve as the thickening agent for our creamy sauce.

Step 7: Slowly Add Liquids

Gradually pour in the chicken broth and milk, stirring well after every addition. Wait for the sauce to thicken slightly before adding more liquid—this patience pays off with a luxuriously thick, velvety filling.

Step 8: Season and Add Veggies

Turn off the heat and stir in the salt, pepper, thyme, rosemary, and tarragon. Then fold in the frozen peas and corn for bursts of sweetness and freshness that elevate every spoonful.

Step 9: Assemble the Pie

Place one pie crust into your greased 9-inch pie plate, making sure it fits snugly. Layer the shredded chicken evenly on the crust before pouring the luscious vegetable sauce over top, letting all those flavors meld inside.

Step 10: Seal the Pie

Cover the filling with the second crust. Trim any excess dough and press the edges together by pinching and fluting with your thumbs for that classic decorative edge. Don’t forget to cut a few vent holes on top so steam escapes while baking.

Step 11: Add the Egg Wash (Optional)

If you want your crust to turn a beautiful golden brown, whisk together an egg with a tablespoon of milk and gently brush this over the top. It creates a shiny, flaky finish that’s simply irresistible.

Step 12: Bake to Perfection

Pop your pie in the preheated oven and bake for 45 to 50 minutes, until the crust is perfectly browned and puffed. Keep an extra pan underneath to catch any drippings—because this pot pie is so packed with goodness, a little overflow can happen!

Step 13: Let It Rest

After baking, allow your pie to cool for 10 to 15 minutes. This helps the filling set, making it easier to cut generous slices without spills and lets the aromas settle for that first mouthwatering bite.

How to Serve Homemade Chicken Pot Pie Recipe

Garnishes

Sprinkle freshly chopped parsley or thyme leaves right on top for a pop of color and a fresh herbal punch that complements the rich filling beautifully. For an extra touch, a light drizzle of crème fraîche or a dollop of sour cream adds lovely creaminess and tang.

Side Dishes

Since the pot pie is already a full meal, pair it with a simple green salad dressed with lemon vinaigrette or roasted seasonal vegetables to add bright, crisp contrast. A crusty bread roll also works amazingly well if you’re craving something extra for sopping up all that saucy goodness.

Creative Ways to Present

Try making individual pot pies in ramekins or small oven-safe dishes—perfect for entertaining or cozy solo meals. Alternatively, top your pot pie with puff pastry instead of traditional crust for a lighter, flakier texture. Garnishing with thin slices of radish or edible flowers can turn your plate into a feast for the eyes, too.

Make Ahead and Storage

Storing Leftovers

Leftover pot pie is a gift that keeps on giving! Simply cover tightly with foil or plastic wrap and refrigerate for up to 3 days. The filling will continue to develop flavors, making your second serving just as delightful as the first.

Freezing

This Homemade Chicken Pot Pie Recipe freezes wonderfully. Wrap it securely in plastic wrap and foil, or use an airtight container to prevent freezer burn, then store for up to 3 months. To save time, you can also freeze the filling and crust separately, then assemble and bake when ready.

Reheating

Reheat your pot pie in a preheated oven at 350 degrees Fahrenheit for about 20–25 minutes until heated through and the crust is crisp again. Avoid microwaving if possible, as it can make the crust soggy. Let it rest a few minutes before digging in to enjoy the perfect texture and warmth.

FAQs

Can I use store-bought pie crust for this recipe?

Absolutely! While homemade crust delivers fantastic flakiness and flavor, a good-quality store-bought crust works well too and can save time without sacrificing much in taste.

What if I’m gluten-free?

This recipe is already using a gluten-free flour blend, so it’s perfect if you want to avoid gluten. Just make sure your pie crusts are gluten-free as well, or try a gluten-free puff pastry alternative.

Can I make this vegan or vegetarian?

Yes! Substitute the chicken with a plant-based protein like tofu or mushrooms, use vegetable broth, and swap butter for a vegan alternative. The plant-based milk and veggies will keep it deliciously creamy and satisfying.

How do I prevent the crust from getting soggy?

Pre-baking the bottom crust for a few minutes before adding the filling helps it stay crisp. Also, make sure to let the filling cool slightly before pouring it into the crust, and vent the top crust well during baking so steam can escape.

Is it possible to double this recipe?

Definitely! Just double the ingredients and consider using two pie plates or a larger baking dish. Keep an eye on baking time, as it may require a bit longer to cook through evenly.

Final Thoughts

There is something truly magical about making this Homemade Chicken Pot Pie Recipe from scratch. It turns simple ingredients into a soul-satisfying dish that feels like a warm hug on a plate. Whether it becomes a new family favorite or a comforting indulgence on chilly nights, I can’t wait for you to experience the joy this recipe brings. So grab your apron and get ready to bake up some happiness!

Print