Homemade Chicken Pot Pie

or until the sauce thickens.

Dinner | February 24, 2018 | By

Homemade Chicken Pot Pie ~ the ultimate in comfort food with its buttery, golden flaky crust filled with tender bites of chicken, potatoes, carrots and peas and a creamy chicken flavored sauce.

I grew up on Homemade Chicken Pot Pie ~ not the kind you’re seeing here, but the mini ones from the freezer section of the grocery store. They were also baked to a golden brown and filled with chicken and veggies ~ some I liked (corn and potatoes); others (carrots and peas) I passed along to the family dog camped out under the dinner table. 

Today I love all the veggies that make up the rich flavors in this Homemade Chicken Pot Pie. It’s a million times better than the frozen one. Seriously, a comfort dream dinner.

Homemade Chicken Pot Pie ~ buttery, golden flaky crust filled with tender bites of chicken, potatoes, carrots and peas and a creamy, flavorful sauce.

Homemade Chicken Pot Pie is a great recipe for using up any leftover chicken (or turkey) you have in the fridge and but if you don’t have leftovers, no worries ~ you can use rotisserie chicken from the grocery store or sauté the chicken yourself, like we’re going to do today. 

You probably know by now I’m not a pie maker (unless you count graham cracker crust), so I’ve always used premade crust with no complaints and no leftover pie. If you have a good homemade pie crust recipe, by all means use it.

Homemade Chicken Pot Pie Ingredients:

  • ¼ cup butter + 1 tablespoon
  • 2 chicken breasts cut into bite size pieces (about 2 1/2 cups chopped)
  • Salt and pepper to taste
  • ½ teaspoon garlic powder
  • ⅓ cup onion
  • 1 ¼ cups carrots chopped
  • 1 cup potatoes peeled and diced
  • 1 ½ teaspoons fresh thyme (or ¾ teaspoon dry thyme)
  • ¼ cup flour
  • 2 ¼ cups chicken stock
  • ½ cup milk
  • ½ cup frozen peas
  • ¾ cup frozen corn
  • 2 tablespoons fresh parsley
  • 14 ounce package pie crust
  • 1 egg

Homemade Chicken Pot Pie ~ golden, buttery flaky crust filled with tender bites of chicken, potatoes, carrots and peas and a creamy, flavor packed sauce.

Instructions:

Heat 1 tablespoon each of butter and olive oil in a large skillet over medium heat swirling to coat the bottom. Add the bite size pieces of chicken, season with salt, pepper and garlic powder and sauté until cooked through then remove the chicken from the skillet.

Homemade Chicken Pot Pie ~ golden, buttery flaky crust filled with tender bites of chicken, potatoes, carrots and peas and a creamy, flavor packed sauce.

Add ¼ cup of butter to the same skillet and once it’s melted, drop in the onions, carrots and potatoes. Season with salt, pepper and thyme and cook 5 minutes, stirring occasionally.

Reduce the heat to medium low then whisk in the flour cooking 1-2 minutes. Next pour in the stock scraping any brown bits from the bottom of the skillet and once everything is combined, fold in the milk and simmer over medium low heat with light bubbling for 8-10 minutes or until the sauce thickens.Homemade Chicken Pot Pie ~ golden, buttery flaky crust filled with tender bites of chicken, potatoes, carrots and peas and a creamy, flavor packed sauce.

Tip: Bring the pie crust to room temperature on the counter while the sauce thickens.

Remove the skillet from the heat and add the chicken, peas, corn and parsley then taste, adjusting salt and pepper as you like.

Homemade Chicken Pot Pie ~ golden, buttery flaky crust filled with tender bites of chicken, potatoes, carrots and peas and a creamy, flavor packed sauce.

Preheat the oven to 425°.

Transfer one sheet of the dough to a 9” pie pan, pressing gently around the inside curve of the pan.

Pour in the filling then cover the pie with the remaining dough. Seal with a fork, trim the edges to fit then slice a few small slits into the top.

or until the sauce thickens.

Whisk the egg and 2 tablespoons of water together then brush lightly over the top of the crust.

Bake 40-45 minutes on a lower rack in the oven so both the top and bottom crust are golden. Cool for 10-15 minutes to let it settle then slice and serve.

Homemade Chicken Pot Pie ~ buttery, golden flaky crust filled with tender bites of chicken, potatoes, carrots and peas and a creamy, flavorful sauce.

Tip: If the edges of the pie are browning too quickly, cover with foil strips for the rest of the baking time.

If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.

While you’re at it LIKE ME on FACEBOOK, FOLLOW along on TWITTER, INSTAGRAM and PINTEREST and SUBSCRIBE ⇓ for all the latest. 

Enjoy!

Homemade Chicken Pot Pie ~ buttery, golden flaky crust filled with tender bites of chicken, potatoes, carrots and peas and a creamy, flavorful sauce.

0 from 0 votes
Homemade Chicken Pot Pie ~ golden, buttery flaky crust filled with tender bites of chicken, potatoes, carrots and peas and a creamy, flavor packed sauce.
Homemade Chicken Pot Pie

Step by step directions for homemade, classic comfort Chicken Pot Pie. 

Course: Main Course
Cuisine: American
Keyword: chicken pot pie, comfort food
Ingredients
  • ¼ cup butter + 1 tablespoon
  • 2 chicken breasts cut into bite size pieces about 2 1/2 cups chopped
  • salt and pepper to taste
  • ½ teaspoon garlic powder
  • cup onion
  • 1 ¼ cups carrots chopped
  • 1 cup potatoes peeled and diced
  • 1 ½ teaspoons fresh thyme or ¾ teaspoon dry thyme
  • ¼ cup flour
  • 2 ¼ cups chicken stock
  • ½ cup milk
  • ½ cup frozen peas
  • ¾ cup frozen corn
  • 2 tablespoons fresh parsley
  • 14 ounce package pie crust
  • 1 egg
Instructions
  1. Heat 1 tablespoon EACH of butter and olive oil in a large skillet over medium heat swirling to coat the bottom. Add the bite size pieces of chicken, season with salt, pepper and garlic powder and sauté until cooked through then remove the chicken from the skillet.

  2. Add ¼ cup of butter to the skillet and once it’s melted, drop in the onions, carrots and potatoes. Season with salt, pepper and thyme and cook 5 minutes, stirring occasionally.
  3. Reduce the heat to medium low then whisk in the flour cooking 1-2 minutes. Next pour in the stock scraping any brown bits from the bottom of the skillet and once everything is combined, fold in the milk and simmer over medium low heat with light bubbling for 8-10 minutes or until the sauce thickens.
  4. Tip: Bring the pie crust to room temperature on the counter while the sauce thickens.

  5. Remove the skillet from the heat and add the chicken, peas, corn and parsley then taste, adjusting salt and pepper as you like.
  6. Preheat the oven to 425°.
  7. Transfer one sheet of the dough to a 9” pie pan, pressing gently around the inside curve of the pan.
  8. Pour in the filling then cover the pie with the remaining dough. Seal with a fork, trim the edges to fit then slice a few small slits into the top.
  9. Whisk the egg and 2 tablespoons of water together then brush lightly over the top of the crust.
  10. Bake 40-45 minutes on a lower rack in the oven so both the top and bottom crust are golden. Cool for 10 minutes to let it settle then slice and serve.

Comments

  1. Leave a Reply

    Mary
    February 26, 2018

    I never had a frozen pot pie till I was in the 8th grade…..thought it was wonderful! Ha! Silly girl! Your pie looks so good…that crust! I always use ready-made pie crust, keep things simple. I also like to parboil my carrots, potatoes and diced celery in the microwave before adding to pan. Pinned this recipe. Have a really good week….chat soon.

    • Leave a Reply

      Bernie
      March 2, 2018

      Wow – 8th grade 🙂 Sounds like maybe your mom was quite the cook! Thank you — great idea parboiling the veggies — saves time on busy weeknights for sure. Enjoy the weekend and let’s chat again soon.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>