Homemade Easy Chicken Pot Pie Recipe
This classic chicken pot pie features a flaky, buttery crust and a creamy filling made with tender chicken, mixed vegetables, and savory gravy. It’s the perfect comfort food for any occasion.
Equipment
- Large skillet
- 9-inch pie dish
- Rolling Pin
- Mixing Bowls
- Pastry brush
- Whisk
Ingredients
- 1 cup cooked diced chicken (breast or thigh)
- 1 cup frozen peas and carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves
- 2 homemade or store-bought pie crusts
- 1 egg beaten (for egg wash)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the filling: In a large skillet, melt butter over medium heat. Add chopped onion, celery, and garlic powder. Sauté until vegetables are tender, about 5 minutes.
- Make the sauce: Stir in flour and cook for 1-2 minutes. Gradually whisk in chicken broth and milk. Cook until thickened, stirring constantly.
- Add the chicken and vegetables: Stir in diced chicken, frozen peas, carrots, thyme, salt, and pepper. Mix well and let the filling cool slightly.
- Assemble the pie: Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust. Top with the second pie crust, seal the edges, and cut a few slits for steam to escape.
- Bake the pie: Brush the top with beaten egg. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Let the pie cool for 10 minutes before serving.
Video
Notes
- To make the pie ahead of time, prepare the filling and store it in the refrigerator for up to 2 days.
- For a gluten-free version, use gluten-free flour and pie crust.
- Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.