Dive into the ultimate comfort dish with our homemade Chicken Pot Pie recipe. Perfect for cozy evenings, this classic meal combines a double buttery, flaky pie crust with tender chicken and a medley of vegetables, all brought together in a rich and creamy sauce.
Follow our step-by-step guide, including a video tutorial, to master this from-scratch delight. Whether you’re using chicken breast or thighs, the result is a heartwarming pie that promises to satisfy your comfort food cravings. Get ready to impress your family and friends with this timeless favorite.
How to Prepare Chicken Pot Pie
- Crust Preparation: Begin with preparing your choice of homemade pie crust. Follow the recipe up to step 5, which includes chilling the dough for at least 2 hours, preferably overnight. Ensure you have two crusts ready, one for the bottom and one for the top.
- Boil Chicken and Vegetables: In a large pot, add cubed chicken, sliced carrots, and celery. Fill the pot with water just enough to cover the ingredients. Place the pot over medium-high heat and bring to a boil. Let it boil for 10 minutes, then remove from heat, drain, and set aside.
- Sauce Creation: Heat a large skillet over medium heat. Melt butter and sauté onions and garlic until the onions are translucent and the butter starts to brown slightly. Whisk in flour, salt, black pepper, and dried thyme until well combined. Gradually add chicken broth and half-and-half, stirring continuously to prevent lumps. Simmer the mixture on medium-low heat for about 10 minutes until it thickens into a gravy. Adjust seasoning to taste.
- Oven Preheating: Preheat your oven to 425°F (218°C) in preparation for baking.
- Assemble Bottom Crust: Roll out one disc of the chilled pie dough on a floured surface to a 12-inch diameter circle. Carefully fit the dough into a 9-inch pie dish, trimming any excess dough from the edges.
- Fill Pie: Evenly distribute the boiled chicken and vegetable mixture into the pie crust. Sprinkle frozen peas over the top, then cover with the thickened gravy.
- Top Crust and Egg Wash: Roll out the second half of the dough to cover the pie. Seal the edges by crimping with a fork and make small slits on the top for steam to escape. Brush the top crust and edges with an egg wash made from a beaten egg mixed with milk.
- Bake: Place the pie in the preheated oven and bake for 32–38 minutes until the crust is golden brown. If necessary, protect the edges of the crust from over-browning by covering them with aluminum foil after 20 minutes of baking.
- Cool and Serve: Allow the pie to cool for at least 10 minutes before serving. Enjoy the delicious, creamy filling and flaky crust of your homemade chicken pot pie.
Chicken Pot Pie
Savor the taste of home with our Chicken Pot Pie, a comforting blend of buttery crust, tender chicken, and vegetables in a creamy sauce. Perfect for a satisfying family dinner, this recipe brings the classic flavors you love to your table in just over an hour. Whether it's a chilly evening or you're simply in need of some comfort food, this pot pie is sure to delight.
Ingredients
- Your favorite pie crust
- 1 pound 450g skinless boneless chicken breast or thighs, cubed
- 1 cup about 130g sliced carrots
- 1/2 cup about 40g sliced celery
- 1/3 cup 5 Tbsp; 71g unsalted butter
- 1/3 cup 45g chopped yellow onion
- 1 teaspoon minced garlic
- 1/3 cup 41g all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and 3/4 cups 420ml chicken broth/stock
- 2/3 cup 160ml half-and-half
- 1 cup 125g frozen peas
- egg wash: 1 large egg beaten with 1 Tablespoon 15ml milk
- optional: sprigs of fresh thyme for garnish
Instructions
- Prepare Pie Crust: Start by making your pie crust according to the recipe, chilling it for a minimum of 2 hours. This recipe requires two crusts: one for the base and another for the top.
- Cook Chicken and Veggies: Place cubed chicken, carrots, and celery in a large pot. Cover with water, bring to a boil over medium-high heat, and cook for 10 minutes. Drain and set aside after boiling.
- Make the Gravy: In a skillet over medium heat, melt butter and cook onions and garlic until soft. Blend in flour, seasonings, chicken broth, and half-and-half, stirring until thickened into a gravy, about 10 minutes.
- Preheat the Oven: Set your oven to 425°F (218°C) to preheat.
- Roll Out and Fit Bottom Crust: Roll one pie dough disc into a 12-inch circle and place it into a 9-inch pie dish, trimming excess dough from the edges.
- Assemble the Pie: Layer the drained chicken and vegetables into the bottom crust, add frozen peas, and pour the gravy on top.
- Add Top Crust and Apply Egg Wash: Cover with the second rolled-out pie dough, seal the edges, and cut slits in the top. Brush with an egg wash for a golden finish.
- Bake the Pie: Bake for 32–38 minutes, covering the crust edges with foil if they brown too quickly, until the crust is golden.
- Cool Before Serving: Let the pie cool for at least 10 minutes to set before serving, ensuring a perfect slice.
How to Store Chicken Pot Pie
To ensure your Chicken Pot Pie remains delicious for leftovers, let it cool completely before storing. Transfer the cooled pie into an airtight container or wrap it tightly with aluminum foil or plastic wrap. Refrigerate for up to 5 days. When you’re ready to enjoy it again, you can reheat portions in the microwave or warm the entire pie in the oven at 350°F (175°C) until heated through. The filling will be even thicker and more flavorful the next day, making it a perfect make-ahead meal.
