Easy Homemade Chicken Pot Pie (Print Version)

Classic chicken pot pie with a flaky golden crust and creamy vegetable filling. This easy homemade recipe brings comforting flavors to your dinner table.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American

# Ingredients:

→ Golden Crust

01 - 2 (14.1-ounce) packages refrigerated pie crusts
02 - 1 large egg, beaten (for egg wash)

→ Hearty Filling Base

03 - 2 cups cooked chicken, shredded or diced (from about 1 lb boneless, skinless chicken breast)
04 - 1 cup diced carrots
05 - 1/2 cup diced celery
06 - 1 cup frozen peas
07 - 1/2 cup diced yellow onion

→ Velvety Sauce

08 - 1/2 cup unsalted butter (1 stick)
09 - 1/2 cup all-purpose flour
10 - 2 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream

→ Aromatic Enhancers

13 - 1 tsp minced garlic (about 2 cloves)
14 - 1 tsp fresh thyme leaves, chopped
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
17 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Preheat your oven to 400°F. Unroll one of the 2 (14.1-ounce) packages refrigerated pie crusts and gently press it into a 9-inch pie dish. Set aside the second package for the top crust. This prepares the base for your Easy Homemade Chicken Pot Pie Recipe.
02 - In a large pot or Dutch oven, melt 1/2 cup unsalted butter over medium heat. Add 1/2 cup diced yellow onion, 1 cup diced carrots, and 1/2 cup diced celery. Sauté for 5-7 minutes until softened, then stir in 1 tsp minced garlic for 1 minute until fragrant.
03 - Sprinkle 1/2 cup all-purpose flour over the sautéed vegetables, stirring for 1 minute to create a roux. Gradually whisk in 2 cups low-sodium chicken broth, then 1 cup whole milk and 1/2 cup heavy cream. Cook, stirring constantly, until the sauce thickens.
04 - Stir in 2 cups cooked chicken, 1 cup frozen peas, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper into the thickened sauce. Taste and adjust salt and freshly ground black pepper, to taste. This hearty mixture forms the core of your Easy Homemade Chicken Pot Pie Recipe.
05 - Pour the chicken and vegetable filling into the prepared pie crust. Place the second 14.1-ounce package refrigerated pie crust over the filling. Crimp the edges to seal, then cut several slits in the top crust for steam to escape. Brush with 1 large egg, beaten.
06 - Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely tent with foil to prevent over-browning. This ensures a perfectly cooked Easy Homemade Chicken Pot Pie Recipe.
07 - Remove the pot pie from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the filling to set, preventing it from being too runny when cut, ensuring perfect portions.

# Notes:

01 - Feel free to substitute the chicken with leftover turkey for a delicious post-holiday meal.
02 - Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
03 - Add other vegetables like corn, green beans, or diced potatoes to customize your pot pie filling.
04 - For an extra flaky crust, ensure your refrigerated pie crusts are cold when you work with them.

# Tools You'll Need:

01 - 9-inch pie dish
02 - Large skillet or Dutch oven
03 - Whisk
04 - Measuring cups and spoons
05 - Cutting board
06 - Knife

# Nutrition Facts (Per Serving):

Calories: 564 kcal
Total Fat: 35 g
Total Carbohydrate: 33 g
Protein: 30 g

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