Homemade Chicken Pot Pie

 Homemade Chicken Pot Pie recipe for the ultimate in comfort food. Golden buttery, flaky crust loaded 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 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:

• butter
• chicken breasts
• Salt and pepper to taste
• garlic powder
• onion
• carrots
• potatoes
• fresh thyme or dry thyme
• flour
• chicken stock
• milk
• frozen peas
• frozen corn
• fresh parsley
• prepackaged or homemade pie crust
• egg

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.

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.

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.

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.

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.

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

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Enjoy!

Homemade Chicken Pot Pie

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

5 from 1 vote

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Course Main Course

Cuisine American

Calories

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

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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.
• 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.
• 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.
• 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.
• 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.
• 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 minutes to let it settle then slice and serve.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Keyword chicken pot pie, comfort food

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