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.
