Description
This classic homemade chicken pot pie recipe features a flaky golden crust filled with a creamy mixture of tender chicken, peas, carrots, and potatoes. Perfect for a comforting family dinner, this pie combines rich flavors and hearty vegetables in a savory sauce that’s baked to perfection.
Ingredients
Scale
Pie Crust
- 2 pie crusts (9-inch), store-bought or homemade
Filling
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until bubbly and lightly browned to form a roux.
- Add liquids: Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. Cook until the mixture thickens and starts to bubble.
- Add vegetables and seasonings: Stir in the diced carrots, peas, potatoes, salt, pepper, thyme, and garlic powder. Cook for about 5 minutes until the vegetables are tender.
- Incorporate chicken: Add the cooked chicken to the filling mixture and stir well to combine. Remove from heat and let it cool slightly.
- Assemble the pie: Preheat the oven to 425°F (220°C). Line a 9-inch pie dish with one pie crust, pressing it firmly against the bottom and sides. Pour the chicken filling into the crust.
- Add top crust: Place the second crust over the filling, sealing and crimping the edges to enclose the pie. Cut slits in the top crust to allow steam to escape.
- Apply egg wash: Brush the top crust with beaten egg to achieve a glossy, golden finish.
- Bake the pie: Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Let the pot pie rest for about 10 minutes before slicing and serving to allow the filling to set.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Feel free to substitute fresh vegetables or a mix of frozen veggies to your liking.
- To avoid a soggy crust, allow the filling to cool slightly before assembling the pie.
- If the crust edges brown too quickly, cover them with foil halfway through baking.
- For a gluten-free version, use gluten-free flour and pie crust alternatives.
