Description
This Homemade Chicken Pot Pie is a comforting classic made with tender cooked chicken, fresh vegetables, and a creamy herb-infused sauce all encased in a flaky, golden double crust. Perfectly balanced with peas, corn, and aromatic herbs, this pot pie makes a hearty family meal any time of the year.
Ingredients
Scale
Pie Crust
- 2 homemade pie crusts
Filling
- 1 lb. chicken (cooked, about 3 – 3 ½ cups shredded)
- 2 Tbsp. butter
- ½ cup celery (finely chopped)
- 1 cup carrots (finely chopped)
- 1 small sweet onion (finely chopped)
- 2 cloves garlic (crushed)
- ½ cup flour (gluten-free 1-to-1 blend)
- ¾ cup milk (cashew or almond milk)
- 1 ¼ cups broth (chicken or vegetable, regular sodium)
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper
- ¼ tsp. thyme (dried)
- ¼ tsp. rosemary (dried)
- ¼ tsp. tarragon (dried)
- ¾ cup frozen peas
- ¾ cup frozen corn
Optional
- 1 large egg
- 1 Tbsp. milk
Instructions
- Prepare Pie Crusts: Roll out each of the homemade pie crusts to 11 inches in diameter to fit a 9-inch pie plate, ensuring you have enough dough to cover the bottom and top of the pie.
- Cook Chicken: Use cooked shredded chicken, either from an Instant Pot or a rotisserie chicken, to save time and add flavor.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the pot pie later.
- Sauté Vegetables: In a large skillet or Dutch oven, melt the butter over medium heat, then add celery, carrots, and onion. Cook for about 7-8 minutes until vegetables are tender.
- Add Garlic: Stir in crushed garlic and cook for an additional 1 minute to release its aroma.
- Add Flour: Reduce heat to low, sift the gluten-free flour over the vegetables, and stir constantly until well combined to form a roux.
- Add Liquids: Gradually pour in chicken broth and milk in increments, stirring well after each addition. Wait for the sauce to thicken slightly before adding more. Once all liquids are incorporated, cook over low heat, stirring constantly for 2-3 minutes until thickened.
- Season and Add Vegetables: Turn off heat and stir in salt, black pepper, thyme, rosemary, tarragon, frozen peas, and frozen corn until evenly mixed.
- Assemble Pie Bottom: Place one pie crust in the bottom of a 9-inch pie plate sprayed with non-stick cooking spray.
- Add Filling: Spread shredded chicken evenly over the crust, then pour the vegetable sauce over the top.
- Cover with Top Crust: Place the second pie crust over the filling. Trim excess dough, then fold edges over to seal. Press edges together and flange them into 1-inch fluted segments for a decorative finish.
- Vent the Pie: Cut small vent holes in the top crust to allow steam to escape during baking.
- Apply Egg Wash (Optional): Whisk together the egg and 1 tablespoon of milk, then brush it over the top crust to achieve a golden, flaky finish.
- Bake the Pie: Place the pot pie on a baking sheet to catch any drippings and bake in the preheated oven for 45-50 minutes until the crust is golden brown and bubbling.
- Cool and Serve: Let the pot pie rest for 10-15 minutes once out of the oven before slicing and serving to allow the filling to set.
Notes
- Using gluten-free flour makes this recipe suitable for gluten-sensitive diets.
- Feel free to substitute dairy milk with plant-based alternatives such as cashew or almond milk to keep the recipe dairy-free.
- Egg wash is optional but helps achieve a beautiful golden crust.
- Make sure to vent the top crust so steam doesn’t cause the pie to become soggy or overflow.
- Leftover chicken pot pie can be stored in the refrigerator for up to 3 days.
