Description
This Homemade Chicken Pot Pie is a comforting classic made with tender shredded chicken, a medley of sautéed vegetables, and a creamy, flavorful sauce, all encased in a flaky, golden homemade pie crust. Perfect as a hearty family dinner, it combines wholesome ingredients with traditional flavors, baked to perfection for a satisfying meal.
Ingredients
Scale
Pie Crust
- 2 homemade pie crusts
Filling
- 1 lb. chicken, cooked and shredded (about 3 – 3 ½ cups)
- 2 Tbsp. butter
- ½ cup celery, finely chopped
- 1 cup carrots, finely chopped
- 1 small sweet onion, finely chopped
- 2 cloves garlic, crushed
- ½ cup flour (gluten-free 1-to-1 blend)
- ¾ cup milk (cashew or almond milk)
- 1 ¼ cups broth (chicken or vegetable, regular sodium)
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper
- ¼ tsp. thyme, dried
- ¼ tsp. rosemary, dried
- ¼ tsp. tarragon, dried
- ¾ cup frozen peas
- ¾ cup frozen corn
Egg Wash (Optional)
- 1 large egg
- 1 Tbsp. milk
Instructions
- Prepare the Pie Crust: Roll out each of the two homemade pie crusts to 11 inches across, suitable for fitting in a 9-inch pie plate.
- Prepare the Chicken: Cook and shred chicken using an Instant Pot or use rotisserie chicken for convenience.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the pie.
- Sauté Vegetables: In a large skillet or Dutch oven, melt butter and add celery, carrots, and onion. Sauté over medium heat for 7-8 minutes until vegetables soften.
- Add Garlic: Stir in crushed garlic and sauté for an additional 1 minute to release its aroma.
- Add Flour: Reduce heat to low, sift flour over the vegetables and stir thoroughly to combine, cooking the flour to remove raw taste.
- Add Liquids Slowly: Gradually pour in chicken broth and milk, stirring consistently after each addition. Allow the sauce to thicken slightly before adding more liquid. Once all liquid is incorporated, cook on low heat for 2-3 minutes to thicken further.
- Season and Add Veggies: Turn off heat and mix in salt, black pepper, dried thyme, rosemary, tarragon, frozen peas, and corn.
- Assemble the Pie Base: Grease a 9-inch pie plate with non-stick spray and place one pie crust on the bottom.
- Add Filling: Spread the shredded chicken evenly over the crust, then pour the vegetable sauce on top.
- Cover with Top Crust: Place second pie crust over the filling, trim excess dough, seal edges by pinching bottom and top crusts together, and create a fluted edge with your thumbs.
- Vent the Pie: Cut slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash (Optional): Whisk together egg and milk, then brush over the top crust to achieve a golden, glossy finish.
- Bake the Pot Pie: Bake in the preheated oven for 45-50 minutes until the crust is golden brown. Place a baking sheet beneath to catch any drips.
- Rest Before Serving: Let the pie cool for 10-15 minutes before slicing and serving to allow filling to set.
Notes
- Using gluten-free flour makes this pot pie suitable for gluten-sensitive diets.
- Substitute cashew or almond milk for dairy milk for a dairy-free version.
- Ensure to seal the crust edges well to prevent filling leakage during baking.
- Allowing the pie to cool before serving helps the filling thicken and makes slicing cleaner.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven.
