Chicken Pot Pie Recipe – Classic Comfort Food Made from Scratch

Introduction

Few dishes say comfort food like a warm, flaky Chicken Pot Pie. With its buttery golden crust and creamy filling of tender chicken, carrots, peas, and potatoes, this dish has been a staple on American dinner tables for generations.

Perfect for Sunday dinners, holiday meals, or using up leftover roast chicken, chicken pot pie is versatile, satisfying, and always a family favorite. Whether you make it in a large pie dish or as individual servings, it’s guaranteed to warm both hearts and bellies.

Ingredients Overview

Each ingredient contributes to the classic flavor and texture balance in this homestyle pie.

For the Filling:

• Chicken: Cooked and shredded or diced. Rotisserie chicken works beautifully.
• Carrots, Peas, & Potatoes: The classic vegetable trio adds sweetness, texture, and nutrition.
• Onion & Garlic: The aromatic base that builds flavor.
• Butter: For sautéing and for the roux that thickens the sauce.
• All-Purpose Flour: Creates the thick, velvety sauce.
• Chicken Broth: Provides depth and moisture to the filling.
• Milk or Half-and-Half: Adds creaminess to the sauce.
• Fresh Thyme & Parsley: Add brightness and herbaceous flavor.
• Salt & Pepper: Essential for seasoning.

For the Crust:

• Pie Crust (homemade or store-bought): Buttery and flaky. A double crust (top and bottom) is traditional, but a single crust on top is quicker and still delicious.
• Egg Wash: A beaten egg brushed on top helps create a shiny, golden-brown finish.

Ingredient Notes:

• Make it dairy-free: Use oil or vegan butter and non-dairy milk.
• Make it gluten-free: Use a gluten-free flour blend and crust.
• Add-ins: Mushrooms, corn, green beans, or leeks can also be used for variation.

Step-by-Step Instructions

1. Preheat and Prep

Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or deep baking dish.

2. Cook the Vegetables

In a large skillet, melt ¼ cup butter over medium heat. Add 1 diced onion, 2 carrots (sliced), and 1 potato (peeled and diced). Sauté 6–8 minutes until softened. Add 2 minced garlic cloves and cook 1 more minute.

3. Make the Roux

Sprinkle ⅓ cup flour over the vegetables and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.

4. Add Liquid

Slowly whisk in 1 ¾ cups chicken broth and ¾ cup milk or half-and-half. Bring to a simmer and stir constantly until thickened and bubbly (5–7 minutes).

5. Stir in Chicken & Peas

Add 2 ½ cups cooked, shredded chicken and 1 cup frozen peas. Season with 1 tsp salt, ½ tsp pepper, and ½ tsp fresh thyme. Simmer 2 more minutes. Remove from heat and stir in 2 tbsp chopped parsley.

6. Assemble the Pie

Roll out your bottom pie crust (if using) and press into the pie dish. Pour the warm filling into the crust.

Roll out the top crust and lay it over the filling. Trim excess dough and crimp edges to seal. Cut a few small slits in the top for steam to escape. Brush with egg wash (1 beaten egg mixed with 1 tbsp water).

7. Bake

Place the pie on a baking sheet (to catch any drips) and bake for 35–40 minutes or until the crust is golden and the filling is bubbling. Cover the edges with foil if they brown too quickly.

8. Cool Slightly and Serve

Let rest 10–15 minutes before slicing. Serve warm with a simple salad or roasted vegetables.

Tips, Variations & Substitutions

• Mini Pot Pies: Use ramekins or a muffin tin for individual servings.
• Top Crust Only: Skip the bottom crust for less fuss and fewer calories.
• Use Puff Pastry: For an elegant and airy topping.
• Make Ahead: Prepare the filling a day in advance and assemble before baking.
• Freezer Friendly: Assemble and freeze unbaked pot pies. Bake from frozen at 375°F for 60–70 minutes.

Serving Ideas & Occasions

• Serve With:
  • Crisp green salad
  • Garlic green beans
  • Cranberry sauce for a holiday touch
• Perfect For:
  • Family dinners
  • Holiday leftovers
  • Weeknight comfort meals

Its creamy filling and golden crust make it a perfect centerpiece for any cozy meal.

Nutritional & Health Notes

This recipe provides a balanced mix of protein, vegetables, and carbohydrates in a single dish.

• Per Serving (1/6 pie, approx.):
  • Calories: ~420
  • Protein: ~24g
  • Carbs: ~35g
  • Fat: ~22g
• Health Tips:
  • Use low-sodium broth to reduce sodium
  • Lighten it up with skim milk or less butter
  • Add extra vegetables for fiber and vitamins

FAQs

Q1: Can I use store-bought pie crust?
A1: Absolutely. It saves time and still delivers great flavor. Just be sure to thaw it fully before using.

Q2: Can I use leftover turkey instead of chicken?
A2: Yes — this recipe is a great way to use up leftover Thanksgiving or holiday turkey.

Q3: How do I prevent a soggy bottom crust?
A3: Pre-bake the bottom crust for 10 minutes before adding the filling, or use only a top crust to avoid this issue altogether.

Q4: Can I freeze leftovers?
A4: Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven for best texture.

Q5: What’s the best chicken to use?
A5: Rotisserie chicken or poached chicken breast works well. Just be sure it’s fully cooked before adding to the filling.

Q6: How do I make it vegetarian?
A6: Swap the chicken for cooked lentils or chickpeas, and use vegetable broth.

Q7: Can I make this in a slow cooker?
A7: You can prepare the filling in a slow cooker, but the crust needs to be baked. Transfer to a baking dish before topping and baking.

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