There’s something truly comforting about a classic chicken pot pie. The flaky, buttery crust paired with a creamy chicken filling makes it the perfect dish for any family dinner. This homemade recipe brings together tender chicken, fresh vegetables, and a rich, savory sauce that will warm your heart and soul.
I love making this chicken pot pie because it’s not only delicious but also incredibly satisfying to prepare. You can customize it with your favorite vegetables, using either fresh or frozen ones, and it’s a great way to use leftover chicken or turkey. Plus, the whole house smells amazing while it bakes!
Whether you’re cooking for a busy weeknight or a special family gathering, this homemade chicken pot pie is a winner. It’s easy to make, freezes well for future meals, and is always a hit at the dinner table.
Recipe essentials
Making a perfect chicken pot pie involves having the right ingredients and tools. This ensures the best taste and texture for your dish.
Ingredients breakdown
Here’s what you’ll need:
- Chicken: I often use cooked or rotisserie chicken, but turkey works too. Chicken breasts are my go-to.
- Vegetables: Potatoes, carrots, celery, peas, and onions are essential. Optional add-ins are mushrooms and frozen peas.
- Dairy: Milk and cream both add richness. Butter is crucial for the roux.
- Seasoning: Salt, pepper, garlic, and dried thyme bring out the flavors.
- Flour and broth: All-purpose flour thickens the filling, while chicken broth adds depth.
- Pie crusts: Store-bought or homemade—both work well.
- Eggs: I use them for the egg wash to give the crust a beautiful golden color.
- Fresh herbs: Parsley for garnish is optional but adds a nice touch.
Cookware and kitchen tools
You’ll need several tools to bring it all together:
- Saucepan: For boiling the vegetables like potatoes and carrots.
- Large skillet: Perfect for cooking the filling with chicken, veggies, butter, and flour.
- Whisk: Helps mix the cream, milk, and broth smoothly.
- Pastry brush: Ideal for applying the egg wash on the pie crust.
- Rimmed baking sheet: Catches any spills while the pot pie bakes.
- Pie pan: A 9-inch pie pan works well for this recipe.
- Knife and cutting board: For chopping vegetables and cooked chicken.
- Mixing bowl: Handy for mixing ingredients together.
Having these tools and ingredients on hand makes preparing chicken pot pie a breeze.
Assembling and cooking
Creating the perfect chicken pot pie involves careful preparation and precise cooking. From getting the filling just right to crafting a flaky crust, and finally baking it to golden brown perfection, each step is essential.
Preparing the filling
I start by cooking the chicken, carrots, and celery in a large pot. I make sure there’s enough water to cover everything and bring it to a boil. Once boiling, I let it simmer for about 10 minutes.
After that, I drain the mixture and set it aside. In another pan, I create a roux using butter and flour which helps thicken the filling. I add onions, garlic, and herbs to the roux. I cook until the onions are translucent and then I mix in the cooked chicken and vegetables. I pour in some chicken broth and heavy cream, stirring until the filling reaches a thick and creamy consistency.
Crafting the pie crust
For the crust, I usually go with puff pastry. It’s light, flaky, and easy to handle. I roll out the bottom crust and place it in a prepared deep dish pie plate. This gives the pot pie a sturdy base. Next, I fill the pie with the prepared filling.
Then, I roll out the top crust, making sure it fully covers the filling. I trim the edges and use a fork to seal them together. I also make a few slits in the top crust to let steam out while baking. A quick brush with a whisked egg ensures a golden brown finish after baking.
Baking to perfection
Preheating the oven to 375ºF is the first step in the final stage. I place the assembled pie on a baking sheet to catch any potential spills. I bake the pie for about 45-50 minutes, making sure to cover the edges with foil if they start to brown too quickly.
The pie is ready when the crust is golden brown and the filling is bubbly. I let it cool for a few minutes before serving. This ensures the filling sets perfectly, making it easier to slice and plate.
Enjoying a homemade chicken pot pie is always a delight. The blend of flavors, the creamy filling, and the flaky crust make it a comforting favorite in my household.