Homemade Chicken Pot Pie Recipe

If you’re craving ultimate comfort food that wraps you in a warm hug, this Homemade Chicken Pot Pie Recipe is exactly what you need. Imagine a flaky, golden crust enveloping tender chunks of chicken, vibrant vegetables, and a creamy, herb-infused sauce—a true celebration of cozy flavors and textures. This dish brings homemade goodness to the forefront, proving that a satisfying meal can be as nourishing as it is delicious. Whether it’s a family dinner or a gathering with friends, this beloved classic never fails to delight.

Ingredients You’ll Need

Each ingredient in this Homemade Chicken Pot Pie Recipe plays a crucial role in crafting that perfect balance between creamy filling and crisp crust. These simple essentials combine to create the textures and flavors you’ll love taking spoonful after spoonful.

• 2 homemade pie crusts: The foundation of our pot pie, providing a flaky and buttery shell that’s the ultimate comfort food base.
• 1 lb. cooked chicken (about 3 to 3 ½ cups): Tender protein that adds hearty substance and flavor.
• 2 Tbsp. butter: Needed to sauté veggies and add richness to the sauce.
• ½ cup finely chopped celery: Offers a subtle crunch and fresh aromatic notes.
• 1 cup finely chopped carrots: Brings sweetness and beautiful color to the filling.
• 1 small sweet onion, finely chopped: Adds depth and a natural sweetness.
• 2 cloves garlic, crushed: Infuses the filling with warm, savory undertones.
• ½ cup flour (gluten-free 1-to-1 blend): The thickening agent that gives the sauce its luscious texture.
• ¾ cup milk (cashew or almond milk): A creamy touch that keeps the sauce light and rich.
• 1 ¼ cups broth (chicken or vegetable, regular sodium): Adds savory depth and moistens every bite.
• ½ tsp. salt (to taste): Enhances all the natural flavors.
• ¼ tsp. black pepper: Provides a gentle hint of warmth and spice.
• ¼ tsp. dried thyme: Lends herbal earthiness that complements the chicken.
• ¼ tsp. dried rosemary: Infuses a woodsy fragrance to the filling.
• ¼ tsp. dried tarragon: Adds a delicate, slightly sweet herbal note.
• ¾ cup frozen peas: Pops of sweetness and vibrant green color brighten the dish.
• ¾ cup frozen corn: Sweet kernels offer juicy texture and contrast.
• 1 large egg (optional): Used for egg wash to achieve a gorgeous golden crust.
• 1 Tbsp. milk (optional): Mixed with the egg for brushing the pie crust.

How to Make Homemade Chicken Pot Pie Recipe

Step 1: Prepare the Pie Crusts

Begin by rolling out your two homemade pie crusts to about 11 inches across, perfect for a 9-inch pie plate. Setting a beautiful base is key to achieving that foolproof flakiness and structure that holds all the delicious filling inside.

Step 2: Cook and Shred Your Chicken

Use either freshly cooked chicken or a trusty rotisserie chicken for easy shredding. The chicken forms the protein-packed heart of our pot pie.

Step 3: Preheat the Oven

Set your oven to 425 degrees so it’s nicely heated and ready to turn the pie crust golden and crisp at the end of the process.

Step 4: Sauté the Vegetables

In a large skillet or Dutch oven, melt butter over medium heat. Add the celery, carrots, and onion, sautéing for about 7 to 8 minutes until they soften and their natural sweetness comes alive. This step layers important flavor foundations.

Step 5: Add Garlic

Stir in the crushed garlic and cook for another minute to release its fragrant aroma without letting it burn.

Step 6: Incorporate the Flour

Lower the heat to low and sift in the flour evenly over the vegetables. Stir continuously to coat everything and cook the flour slightly, which will later help thicken the sauce beautifully.

Step 7: Slowly Add Liquids

Gradually pour in the chicken broth and milk, stirring well after each addition. Allow the sauce to thicken a bit before adding the next amount, creating that perfect creamy texture. Continue cooking on low for a few minutes, stirring constantly.

Step 8: Season and Add Veggies

Turn off the heat and fold in salt, pepper, thyme, rosemary, tarragon, peas, and corn. This blend adds vibrant color, flavor, and a balance of textures you will adore.

Step 9: Assemble Your Pot Pie

Spray your pie plate with non-stick spray, then lay one pie crust on the bottom. Add shredded chicken, then pour the veggie sauce over it, evenly distributing all those wonderful ingredients.

Step 10: Add the Top Crust and Seal

Cover with the second crust and trim the excess. Fold the edges together and pinch with your thumbs for a classic fluted look. This step locks in all that goodness while giving the pie a beautiful finishing touch.

Step 11: Vent and Optional Egg Wash

Cut a few small vents in the top so steam escapes while baking. For a golden, glossy finish, whisk the egg with a tablespoon of milk and brush it gently over the crust.

Step 12: Bake to Perfection

Place the pie on a baking sheet to catch drips and bake for 45 to 50 minutes until the crust is golden and flaky. Then, let it rest for 10 to 15 minutes before cutting to allow the filling to set beautifully.

How to Serve Homemade Chicken Pot Pie Recipe

Garnishes

A sprinkle of fresh parsley or thyme right before serving adds a pop of green freshness that brightens your plate and enhances the aroma of the pot pie, inviting everyone to dig in.

Side Dishes

Pairing this Homemade Chicken Pot Pie Recipe with crisp green salads, steamed green beans, or even a tangy cranberry sauce can offer contrast and complement the richness perfectly, making your meal balanced and complete.

Creative Ways to Present

For a charming twist, serve individual pot pies in small ramekins or muffin tins using extra crust. It makes them feel extra special, perfect for dinner parties or cozy nights when everyone wants their own little personal pot pie.

Make Ahead and Storage

Storing Leftovers

Leftover pot pie keeps wonderfully in the fridge for up to 3 days. Store it covered tightly to maintain the flaky crust and keep the filling moist and flavorful.

Freezing

This recipe freezes well before baking. Wrap the assembled pie securely in plastic and foil, then freeze for up to 2 months. When you’re ready, bake it straight from frozen, adding extra time as needed, so you always have comfort food on hand.

Reheating

Reheat slices in the oven at 350 degrees for 20-25 minutes, or until warmed through and the crust regains its crispness. Avoid microwaving if you want to keep that perfect flaky texture.

FAQs

Can I use store-bought pie crust?

Absolutely! While homemade crust adds extra love and flavor, store-bought crust is a great time-saving option that still gives you delicious results.

What can I use instead of chicken?

You can swap in turkey or even a mix of hearty mushrooms for a vegetarian take. Just adjust cooking times accordingly to maintain texture and flavor.

Is it possible to make this dairy-free?

Yes! Use dairy-free milk alternatives like cashew or almond milk, as included here, and choose dairy-free butter or oil to keep this recipe fully dairy-free.

How do I get a crisp crust without sogginess?

Preheat your oven well and avoid overfilling the pie. Using an egg wash helps create a barrier to moisture, and baking on a sheet to catch drips prevents steam from softening the crust.

Can I prepare the filling ahead of time?

Definitely! Make the filling a day in advance and refrigerate it. When ready, assemble and bake the pot pie fresh for the best texture.

Final Thoughts

This Homemade Chicken Pot Pie Recipe is pure comfort and joy wrapped in a flaky crust. It’s a labor of love that pays you back with every rich and hearty bite. I encourage you to give it a try and make it your own—it’s a recipe that will quickly become a cherished favorite in your kitchen, full of warmth and homey goodness.

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