Comforting Homemade Chicken Pot Pie Recipe for Cozy Dinners

Comfort whispers through every savory chicken pot pie slice, promising warmth and nostalgia.

Generations of home cooks have perfected this classic dish with care and creativity.

Flaky pastry cradles tender meat and vibrant vegetables in a creamy embrace.

Memories of grandmother’s kitchen dance within each delectable bite.

Seasonal ingredients blend seamlessly, creating a hearty meal that feels like a culinary hug.

Simple techniques make this recipe accessible for cooks of all skill levels.

You’ll want to gather your ingredients and start cooking right now.

Why Chicken Pot Pie Is the Definition of Cozy

• Craft a homemade chicken pot pie that wraps comfort and warmth in every delightful bite.
• Prepare this hearty meal in under an hour, perfect for busy weeknight dinners that please everyone at the table.
• Easily swap ingredients like vegetables or proteins to match family preferences while keeping the classic, creamy texture intact.
• Master this recipe with simple steps that require minimal cooking skills, making it ideal for novice home chefs wanting to impress.

What Ingredients Go into a Homemade Chicken Pot Pie

• Pie Dough, Prepared Pie Crust: Homemade or store-bought base for the pot pie, flaky and buttery foundation.
• Egg: Provides golden shine and helps seal the top crust, use fresh large eggs.

• Chicken, Peas: Hearty protein sources for the filling, use cooked or rotisserie chicken for convenience.
• Chicken Broth: Creates rich liquid base, low-sodium preferred for better flavor control.

• Onion, Garlic, Carrots, Celery: Classic aromatic vegetables that build deep flavor, fresh and crisp produce recommended.
• Flour: Thickens the sauce and creates a smooth filling, all-purpose white flour works best.
• Milk: Adds creaminess and helps create a velvety sauce texture, whole milk preferred.

• Salt, Pepper, Thyme, Parsley: Provide balanced herb and spice profile, use fresh herbs when possible.
• Butter: Provides richness and helps sauté vegetables, unsalted butter recommended for better salt control.

Step-by-Step for Assembling a Chicken Pot Pie

Step 1: Warm Up the Oven

Fire up your oven to a toasty 400F (200C), getting ready for a delicious adventure.

Step 2: Sauté Veggie Medley

• Onions
• Garlic
• Carrots
• Celery

Dance these veggies around for 5-7 minutes until they’re soft and fragrant.

Step 3: Create Magic Roux

Sprinkle flour into the veggie mix, stirring constantly for one minute to build a flavor foundation.

Step 4: Liquid Transformation

• Chicken broth
• Milk

Whisk continuously until the mixture thickens like a dreamy sauce, about 5 minutes.

Step 5: Build Flavor Layers

• Salt
• Pepper
• Thyme
• Parsley
• Shredded chicken
• Peas

Let everything simmer and mingle for 2-3 minutes, then remove from heat.

Step 6: Crust Foundation

Gently roll out the bottom pie crust and nestle it into a 9-inch pie dish.

Step 7: Fill and Cover

Pour the chicken mixture into the crust, then crown it with the second pie crust.

Trim the edges, seal them lovingly, and cut a few venting slits on top.

Step 8: Golden Glaze

Brush the entire top crust with beaten egg for a stunning shine.

Step 9: Bake to Perfection

Slide the pie into the oven and bake for 35-40 minutes until the crust turns a gorgeous golden brown.

Let the pie rest for 10 minutes before serving your masterpiece.

Tips for Golden Crust and Savory Filling

• Customize Filling: Swap chicken with turkey or use leftover roasted meat for a delicious variation.
• Perfect Roux Technique: Stir flour constantly to prevent burning and ensure a smooth, lump-free sauce base.
• Crisp Crust Trick: Brush egg wash generously for a shiny, golden-brown and extra-flaky pie crust.
• Vegetable Flexibility: Add seasonal vegetables like mushrooms or swap peas for corn to keep the recipe exciting.
• Make-Ahead Magic: Prepare the filling and pie crust a day ahead, then assemble and bake when ready to serve for convenient meal planning.

Keeping Chicken Pot Pie for the Next Day

• Store leftover chicken pot pie in an airtight container for up to 3-4 days in the refrigerator. Cover tightly with plastic wrap or aluminum foil to maintain freshness.
• Wrap the cooled pie securely in plastic wrap and aluminum foil, then place in a freezer-safe container. Frozen pot pie stays good for 23 months.
• Preheat oven to 350F. Cover pot pie loosely with foil to prevent burning. Warm for 1520 minutes until heated through and crispy.
• Cut individual slices and heat on medium power for 12 minutes. Note that microwaving might slightly soften the crust's crispiness.

What to Serve with Chicken Pot Pie

• Light, buttery white wine complements the creamy chicken filling perfectly, cutting through the richness with crisp acidity.
• Prepare a zesty mixed green salad with lemon vinaigrette to balance the pie's hearty warmth and provide a refreshing contrast.
• Create a side of roasted carrots, parsnips, and herbs that echo the pot pie's vegetable profile while adding a caramelized crunch.
• Crisp apple-based beverage offers a light, slightly sweet accompaniment that enhances the savory chicken and flaky crust flavors.

Variations That Change the Flavor Without the Comfort

• Vegetarian Pot Pie: Replace chicken with firm tofu, tempeh, or a mix of hearty mushrooms like portobello and shiitake for a protein-rich alternative.
• Gluten-Free Version: Swap wheat flour with cornstarch or gluten-free flour blend, and use gluten-free pie crust or create a potato-based topping for those with wheat sensitivities.
• Low-Carb Option: Substitute pie crust with cauliflower crust or use a crustless casserole approach, replacing traditional flour with almond flour for thickening.
• Dairy-Free Adaptation: Use coconut milk instead of regular milk, and replace butter with olive oil or dairy-free margarine to accommodate lactose-intolerant individuals.

Chicken Pot Pie Questions, Answered

• What's the purpose of making a roux in this recipe?

The roux (mixture of butter and flour) helps thicken the sauce, creating a creamy and rich filling that binds all the ingredients together without being runny.

• Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work perfectly. Just make sure to thaw and drain them before adding to the filling to prevent excess moisture in the pot pie.

• How do I know when the chicken filling is ready before baking?

The filling is ready when it’s thick and creamy, and the vegetables are tender. It should coat the back of a spoon and have a consistency that’s not too liquid or too dry.

• Why do I need to cut slits in the top pie crust?

Cutting slits allows steam to escape during baking, preventing the crust from becoming soggy and helping it bake evenly and become golden and crispy.

Chicken Pot Pie Recipe

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4.7 from 40 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Hearty chicken pot pie brings comfort straight from grandma’s kitchen, blending tender chicken, creamy sauce, and flaky pastry into one soul-warming dish. Home cooks can savor this classic American favorite that wraps pure culinary nostalgia in every golden, buttery bite.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups (480 ml) cooked chicken, shredded or cubed

Vegetables:

• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup (240 ml) frozen peas

Seasoning and Liquid Ingredients:

• 2 tablespoons (30 ml) butter
• ⅓ cup (40 g) all-purpose flour
• 1 ¾ cups (420 ml) chicken broth
• ⅔ cup (160 ml) milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley

Crust and Egg Wash:

• 1 prepared pie crust (store-bought or homemade), top and bottom
• 1 egg, beaten (for egg wash)

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Instructions

1. Heat the oven to a toasty 400F (200C), preparing for a delectable comfort meal.
2. In a spacious skillet, transform butter into a silky base over medium heat, then introduce a medley of diced onions, minced garlic, julienned carrots, and chopped celery.
3. Sauté the vegetable blend until they soften and become translucent, releasing their aromatic essence.
4. Dust the vegetables with flour, creating a golden roux that will thicken the filling and provide a rich, velvety texture.
5. Gradually stream in chicken broth and milk, whisking continuously to prevent lumps and encourage a smooth, creamy consistency.
6. Allow the mixture to simmer and thicken, stirring occasionally to prevent scorching.
7. Infuse the sauce with salt, pepper, fragrant thyme, and fresh parsley for depth of flavor.
8. Fold in tender shredded chicken and sweet green peas, allowing the ingredients to meld and warm through.
9. Gently unroll the bottom pie crust and nestle it into a 9-inch pie dish, creating a welcoming base for the filling.
10. Pour the luxurious chicken mixture into the crust, ensuring an even distribution.
11. Crown the pie with the second crust, crimping and sealing the edges to lock in the delicious filling.
12. Create decorative venting slits across the top crust to allow steam to escape.
13. Brush the surface with beaten egg for a golden, glossy finish.
14. Bake in the preheated oven until the crust transforms into a rich, amber-brown masterpiece.
15. Allow the pie to rest and settle for a few minutes before serving, letting the filling stabilize and flavors intensify.

Notes

• Experiment with different herbs like rosemary or sage to enhance the chicken pot pie’s flavor profile and create a unique taste experience.
• Use rotisserie chicken for a quicker preparation method, saving time without compromising the rich, comforting texture of the dish.
• Swap traditional wheat pie crust with gluten-free alternatives like almond flour or coconut flour to accommodate dietary restrictions while maintaining a crispy, golden exterior.
• Prepare extra filling and freeze separately for a convenient make-ahead meal that can be assembled quickly on busy weeknights.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 440
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 21 g
• Cholesterol: 90 mg