Print

Classic Chicken Pot Pie Recipe Easy Homemade Comfort Food for Family Meals

classic chicken pot pie recipe - featured image
Print Recipe

A hearty and creamy chicken pot pie with a flaky crust, perfect for family meals and cozy dinners. This recipe uses simple ingredients and offers a nostalgic, comforting flavor.

Ingredients

Scale
  • 3 cups cooked, shredded or diced chicken breast or thighs (rotisserie chicken works great for a shortcut)
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup diced potatoes (Yukon Gold preferred)
  • 1/2 cup chopped celery
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (homemade or low-sodium store-bought)
  • 1 cup whole milk or heavy cream
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 double crust pie dough (store-bought refrigerated pie dough recommended)
  • Salt and pepper to taste
  • 1 teaspoon fresh or dried thyme
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Add chopped onion, carrots, celery, and potatoes. Sauté for 6-8 minutes until vegetables start to soften but still have a slight bite.
  3. Stir in minced garlic and 1 teaspoon thyme. Cook for another minute until fragrant.
  4. Sprinkle 1/3 cup all-purpose flour over the vegetables and stir well to coat. Cook for 2 minutes to remove raw flour taste.
  5. Gradually whisk in 2 cups chicken broth and 1 cup milk or heavy cream. Stir constantly to avoid lumps. Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes until sauce thickens to creamy consistency. Add more broth if too thick.
  6. Stir in 3 cups cooked chicken and 1 cup frozen peas. Season with salt and pepper to taste. Remove from heat and let filling cool for about 5 minutes.
  7. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken and vegetable filling evenly into the crust.
  8. Roll out the second crust and lay it over the filling. Trim excess dough and crimp edges to seal. Cut vents in the top crust to allow steam to escape.
  9. Brush the top crust with the beaten egg wash for a golden finish.
  10. Bake on the middle rack for 35-40 minutes until crust is golden brown and filling is bubbling. Cover edges with foil if they brown too quickly.
  11. Let the pot pie rest for 10-15 minutes before slicing and serving.

Notes

Let the filling cool before adding the top crust to prevent sogginess. Use rotisserie chicken to save time. Create vents on the top crust to release steam. Cover edges with foil if they brown too fast. For gluten-free, substitute flour and pie crust accordingly. For vegetarian, replace chicken with mushrooms and use vegetable broth.

Nutrition

Keywords: chicken pot pie, comfort food, homemade pie, easy dinner, family meal, creamy filling, flaky crust

Find it online: https://lirafood.com/classic-chicken-pot-pie-recipe-easy-homemade-comfort-food-for-family-meals/