Oh my gosh, let me tell you about my Chicken Pot Pie—this is a dish that warms my heart! It brings back so many cozy memories of chilly nights when my husband and I would curl up on the couch with a big slice of pot pie and our cat, Luna, by our side. It’s kind of like a big hug in a dish!
This Chicken Pot Pie is creamy, comforting, and packed with tender chicken and colorful veggies, all wrapped up in a flaky, golden crust. It has that wonderful homemade taste that makes everyone feel at home, and it’s super easy to whip up, which is a bonus for busy weeknights. Trust me, it’s a family favorite that never fails to impress—you’re going to love the delicious aroma that fills your kitchen while it’s baking!
If you’re looking for another comforting recipe, you might also want to try my Beef Stew. It has that same hearty, warming vibe that’ll keep you coming back for more! Happy cooking!
Why You’ll Love This Chicken Pot Pie
- Comforting and hearty—perfect for a cozy night in!
- Packed with tender chicken and a medley of veggies for a balanced meal.
- Rich and creamy filling that’s both savory and satisfying.
- Golden, flaky crust that adds the perfect crunch.
- Easy to prepare with simple, everyday ingredients.
- Use leftover chicken to save time on prep!
- Customizable—swap in your favorite vegetables or spices.
This classic dish is a timeless favorite, making it a great candidate for family gatherings or potluck dinners!
How to Make Chicken Pot Pie
This Chicken Pot Pie is the ultimate comfort food—rich, creamy, and loaded with tender chicken and veggies! It’s perfect for chilly evenings or when you want to treat your family to something special.
What You’ll Need:
- Cooked chicken – 1 lb, shredded or diced. I recommend using rotisserie chicken for that delicious flavor and tenderness!
- Carrots – 1 cup, diced. Fresh carrots are great, but you can use frozen if that’s what you have on hand.
- Peas – 1 cup, frozen or fresh. I love using sweet garden peas for extra sweetness!
- Celery – 1 cup, diced, for that lovely crunch.
- Onion – 1/2 cup, diced. Use yellow or white onion for a balanced flavor.
- Unsalted butter – 1/3 cup, for richness; I always prefer unsalted to control the saltiness.
- All-purpose flour – 1/3 cup, for thickening the filling.
- Chicken broth – 1 3/4 cups. Swanson is a trustworthy brand that gives great flavor!
- Milk – 2/3 cup, I like whole milk for creaminess, but any milk will do.
- Garlic powder – 1 tsp, for that savory depth of flavor.
- Thyme – 1 tsp, fresh or dried. Fresh thyme adds a wonderful aroma!
- Salt and pepper – to taste, be sure to season well.
- Pre-made pie crusts – 2, I often use Pillsbury for convenience. Homemade is always a treat if you have the time!
- Egg – 1, beaten for egg wash to get that lovely golden crust.
The Directions:
- Preheat your oven to 425°F (220°C) to get it nice and hot.
- In a large skillet over medium heat, melt the butter.
- Add the diced onion, celery, and carrots, sautéing until the vegetables are softened, about 5-7 minutes.
- Stir in the flour, garlic powder, thyme, salt, and pepper, cooking for an additional 1-2 minutes until well combined.
- Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens and bubbles, about 5-10 minutes.
- Remove from heat and stir in the shredded chicken and peas until everything is evenly coated.
- Roll out one pie crust and fit it into a 9-inch pie plate, pouring the chicken mixture into the crust.
- Top with the second pie crust, sealing the edges by crimping with a fork or using your fingers for a rustic look. Cut slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a beautiful golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with foil.
- Let the pie cool for about 10-15 minutes before slicing and serving—it’ll be hard to resist, but this will help the filling set!
Enjoy your homemade Chicken Pot Pie! It’s a cozy hug in a dish that your family will adore.
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables work great in this recipe and can save you prep time. If using frozen peas and carrots, simply add them directly to the filling as they will cook through in the oven.
How Can I Make This Recipe Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickening agent. Just make sure to check that your pie crust is also gluten-free. There are many delicious store-bought options available!
What’s the Best Way to Store Leftovers?
Store leftover Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm it in the oven at 350°F (175°C) until heated thoroughly, about 20-25 minutes. You can also microwave individual slices for a quicker option!
Can I Use Different Proteins in This Recipe?
Definitely! This recipe is versatile—feel free to use leftover turkey, beef, or even vegetables for a vegetarian version. Just ensure that any meat is fully cooked before mixing it into the filling.
