Posts
A Comforting, Flaky Pie Filled with Tender Chicken and Veggies!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Recipe Category: Main Dish
Recipe Cuisine: American
Aggregate Rating: ★★★★★ (4.8/5 from 350 reviews)
This Homemade Chicken Pot Pie is the ultimate comfort food, filled with tender chicken, hearty vegetables, and a creamy sauce, all encased in a golden, flaky crust. Perfect for family dinners, this recipe is easy to make and sure to satisfy everyone at the table.
Ingredients
For the Filling:
- 2 cups cooked chicken, diced (use rotisserie chicken for convenience)
- 1 cup frozen peas
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Crust:
- 1 package (14 oz) refrigerated pie crusts, puff pastry (or homemade crust, if preferred)
- 1 egg, beaten (for egg wash)
Instructions
Step 1: Prepare the Filling
In a large skillet, melt the butter over medium heat. Add the onion, carrots, celery, and peas. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened. Stir in the flour and cook for another minute to form a roux.
Step 2: Make the Sauce
Gradually whisk in the chicken broth and milk. Bring the mixture to a simmer, stirring constantly, until it thickens, about 4-5 minutes. Add the garlic powder, onion powder, dried thyme, salt, and pepper. Taste and adjust the seasoning if needed.
Step 3: Combine Chicken and Vegetables
Stir in the diced chicken and cook for another 2-3 minutes until the chicken is heated through. Remove from heat and set aside.
Step 4: Prepare the Pie Crust
Preheat your oven to 375°F (190°C). Roll out the first pie crust and fit it into the bottom of a 9-inch pie dish. Spoon the chicken and vegetable mixture into the pie crust.
Step 5: Add the Top Crust
Place the second pie crust on top of the filling. Pinch the edges of both crusts together to seal the pie. Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.
Step 6: Bake the Pot Pie
Place the pie in the oven and bake for 35-40 minutes, or until the crust is golden brown. If the edges of the crust brown too quickly, cover them with aluminum foil. Let the pie cool for 5 minutes before serving.
Pro Tips
- Make it ahead: Prepare the filling and crust ahead of time, then store it in the refrigerator for up to 24 hours before baking.
- Use leftover turkey: This recipe is a great way to use up leftover turkey from a holiday meal.
- Vegetable variations: Feel free to add or substitute other veggies, such as corn, green beans, or mushrooms.
Nutrition Information (Per Serving)
- Calories: 450
- Protein: 25g
- Carbohydrates: 35g
- Fat: 22g
- Sodium: 690mg
- Fiber: 3g
FAQs
Can I freeze Chicken Pot Pie?
Yes! Assemble the pie, but don't bake it. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 45-50 minutes, or until the crust is golden.
Can I use a homemade pie crust?
Absolutely! If you prefer homemade pie crust, just use your favorite recipe for the top and bottom layers.
Can I use other proteins?
Yes! You can swap the chicken for turkey or even use beef if you prefer.
Keywords
homemade chicken pot pie, easy chicken pot pie, comforting chicken pot pie, chicken pot pie recipe, classic chicken pot pie, chicken dinner recipes, pie with chicken and veggies
Disclosure: As an Amazon Associate, iHeartFoodie.com earns from qualifying purchases. We only recommend products we trust and love!
0 Comments