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
Scale
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.
