Chicken pot pie is a classic comfort food that brings warmth and satisfaction with every bite. This homemade version is easy to prepare, packed with savory ingredients, and the perfect meal to feed your family on a cozy night. With a creamy filling, tender chicken, and a flaky golden crust, this chicken pot pie will quickly become a household favorite.
Why You’ll Love This Recipe
This chicken pot pie is the ultimate comfort food. The creamy chicken filling is loaded with vegetables like carrots, peas, and potatoes, creating a deliciously hearty and flavorful filling. The buttery, golden pie crust is crisp and tender, making every bite a perfect combination of textures. Best of all, this recipe is incredibly easy to make, so you can enjoy a homemade meal without spending hours in the kitchen. Whether you’re preparing a weeknight dinner or serving up a comforting meal for guests, this chicken pot pie will surely impress.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 ½ cups chicken broth
- 1 ½ cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 prepared pie crusts (store-bought or homemade)
- 1 egg (for egg wash, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 375°F (190°C).
- In a large saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously to create a roux. Cook for 1-2 minutes, until it turns a light golden color.
- Gradually whisk in the chicken broth and milk, making sure to eliminate any lumps. Continue stirring until the mixture thickens, about 5-7 minutes.
- Add the garlic powder, onion powder, salt, and pepper to taste. Stir in the cooked chicken, peas, carrots, and potatoes. Mix until the ingredients are well combined and the filling is thickened.
- Roll out one of the pie crusts and fit it into a 9-inch pie dish. Pour the filling into the crust, spreading it evenly.
- Top with the second pie crust, sealing the edges by pressing them together with a fork. Cut a few slits in the top crust to allow steam to escape during baking.
- If desired, brush the top crust with a beaten egg to achieve a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 5-10 minutes before slicing and serving.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Chicken and Mushroom Pot Pie: Add sliced mushrooms to the filling for an extra earthy flavor.
- Vegetarian Pot Pie: Skip the chicken and use additional vegetables like zucchini, green beans, or corn.
- Gluten-Free: Use gluten-free flour and a gluten-free pie crust to make the recipe suitable for those with dietary restrictions.
- Spicy Chicken Pot Pie: Add a teaspoon of cayenne pepper or red pepper flakes to the filling for a bit of heat.
- Cheesy Chicken Pot Pie: Stir in some shredded cheddar cheese into the filling for a creamy, cheesy twist.
Storage/Reheating
- Storage: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: To freeze, let the pot pie cool completely. Wrap it tightly with plastic wrap and aluminum foil, then store it in the freezer for up to 3 months.
- Reheating: To reheat, bake the pot pie at 350°F (175°C) for 20-30 minutes, or until heated through. You can also reheat individual slices in the microwave for 1-2 minutes.
FAQs
1. Can I use store-bought pie crust for this recipe?
Yes, store-bought pie crusts work perfectly in this recipe, saving you time and effort. However, homemade crust can be used if you prefer.
2. Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken is a great option for a quicker, convenient filling. Just shred or dice it and add it to the mixture.
3. Can I make chicken pot pie ahead of time?
Yes, you can assemble the pot pie ahead of time, cover it with plastic wrap, and refrigerate it until ready to bake. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
4. How do I make the crust golden and shiny?
For a golden and shiny crust, brush the top with a beaten egg before baking. This gives it a beautiful, glossy finish.
5. Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work perfectly in this recipe and are an easy way to add veggies to the filling without needing to chop them yourself.
6. How do I know when the chicken pot pie is done?
The chicken pot pie is done when the crust is golden brown, and the filling is bubbling through the slits in the top crust.
7. Can I freeze the chicken pot pie after baking?
Yes, you can freeze the pie after baking. Let it cool completely, then wrap it tightly and freeze for up to 3 months.
8. What other vegetables can I add to the filling?
In addition to peas, carrots, and potatoes, you can add green beans, corn, mushrooms, or even spinach to your filling for extra flavor.
9. Can I make this recipe without chicken?
Yes, you can make a vegetarian version of the pot pie by using a variety of vegetables or even tofu in place of chicken.
10. Can I use a different type of meat in the pot pie?
Yes, you can use turkey, beef, or even ham as a substitute for chicken in the pot pie. Just make sure the meat is cooked and cut into small pieces.
Conclusion
This homemade chicken pot pie recipe is a comforting, easy-to-make dish that’s sure to satisfy your family’s taste buds. With its creamy, hearty filling and flaky crust, it’s the perfect meal for any occasion. Whether you make it for dinner or prepare it ahead of time for a special gathering, this chicken pot pie is guaranteed to be a hit. Try it today and experience the comfort and joy it brings!
Print
Homemade Easy Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This easy homemade chicken pot pie is the ultimate comfort food. Packed with a creamy chicken filling, tender vegetables, and a golden, flaky pie crust, it’s a perfect dish for cozy family dinners. With a quick prep time and simple ingredients, this recipe makes a delicious meal everyone will love. Whether you’re feeding your family or serving guests, this chicken pot pie will be a hit.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 ½ cups chicken broth
- 1 ½ cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 prepared pie crusts (store-bought or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large saucepan, melt the butter over medium heat. Add the flour and stir to make a roux. Cook for 1-2 minutes until it turns golden.
- Gradually whisk in the chicken broth and milk, stirring to eliminate lumps. Continue cooking until the mixture thickens, about 5-7 minutes.
- Add garlic powder, onion powder, salt, and pepper to taste. Stir in the cooked chicken, peas, carrots, and potatoes. Mix until well combined and thickened.
- Roll out one pie crust and fit it into a 9-inch pie dish. Pour the filling into the crust, spreading evenly.
- Top with the second pie crust, sealing the edges with a fork. Cut a few slits in the top crust.
- Optional: Brush the top crust with a beaten egg for a golden finish.
- Bake for 30-35 minutes, until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 5-10 minutes before slicing and serving.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
- Freezing: Allow the pie to cool completely, wrap tightly with plastic wrap and foil, and store in the freezer for up to 3 months.
- Reheating: Bake the pie at 350°F (175°C) for 20-30 minutes or microwave individual slices for 1-2 minutes.
Your email address will not be published. Required fields are marked *