Easy Homemade Chicken Pot Pie Recipe for Comfort Food

The smell of buttery, flaky pie crust mingling with the rich aroma of creamy chicken filling—there’s just something about homemade chicken pot pie that feels like a warm hug. This recipe has been a lifesaver on chilly evenings, especially when I want something hearty but don’t want to spend hours in the kitchen. Honestly, it’s comfort food at its best, and you know what? It’s way easier to make than you’d think. Let me show you how this simple recipe for homemade chicken pot pie can become a staple in your kitchen!

Why You’ll Love This Recipe

• Easy and approachable: You don’t need fancy ingredients or cooking techniques—this is straightforward and beginner-friendly.
• Made from scratch: While it’s easy, it still has that homemade touch that makes it taste extra special.
• Perfect for any occasion: Whether it’s Sunday dinner or a cozy meal for guests, this pot pie is always a hit.
• Customizable: You can tweak the veggies, spices, or even the crust to suit your preferences or dietary needs.
• Family-approved: Kids and adults alike love the creamy filling and flaky crust combination—no complaints at the dinner table!
• Comfort food at its core: It’s the kind of dish that makes you feel warm and happy inside, no matter what kind of day you’ve had.

What makes this recipe stand out is the balance between ease and flavor. No shortcuts on taste, but we do streamline the prep so you can enjoy all the goodness without spending hours in the kitchen. Trust me, once you try it, you’ll wonder why you didn’t make chicken pot pie sooner!

What Ingredients You Will Need

This chicken pot pie recipe is all about using fresh, wholesome ingredients to create a mouthwatering dish. Here’s what you’ll need:

• For the filling:
  • 2 cups cooked chicken, shredded (rotisserie chicken works great!)
  • 1 cup frozen peas and carrots (or fresh diced carrots and peas if preferred)
  • 1 cup diced potatoes, cooked and softened
  • 1/2 cup diced celery
  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk (or use heavy cream for extra richness)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme (adds a subtle earthy flavor)
• For the crust:
  • 2 store-bought pie crusts (or homemade if you have time)
  • 1 egg, beaten (for brushing the crust)

Feel free to swap out the veggies or seasonings based on what you have on hand. For example, green beans or corn make great additions, and a pinch of garlic powder can boost the flavor even more!

Equipment Needed

You don’t need much to whip up this homemade chicken pot pie, but here are the essential tools:

• Large skillet or saucepan (for cooking the filling)
• Mixing spoons or spatula
• Pie dish (9-inch size works best)
• Rolling pin (if you’re making homemade crust)
• Pastry brush (for egg wash)
• Sharp knife (for slicing veggies and trimming crust)

If you don’t have a pie dish, a shallow casserole dish will work just fine. And if you’re in a pinch without a pastry brush, you can use a spoon or even your fingers to apply the egg wash!

Preparation Method

1. Preheat the oven: Set your oven to 400°F (200°C) and grease your pie dish lightly with butter or non-stick spray.
2. Cook the filling: In a large skillet, melt the butter over medium heat. Add the flour and whisk for about 1-2 minutes until it forms a paste. Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5 minutes. Stir in the chicken, peas, carrots, potatoes, celery, salt, pepper, and thyme. Remove from heat.
3. Prepare the crust: Roll out one pie crust and fit it into the bottom of your pie dish. Trim the edges if necessary.
4. Assemble the pie: Pour the filling into the pie dish, spreading it evenly. Place the second pie crust over the filling, sealing the edges by pinching them together or crimping with a fork. Cut a few small slits in the top crust to allow steam to escape.
5. Brush with egg wash: Using a pastry brush, lightly coat the top crust with beaten egg. This will give it a beautiful golden finish.
6. Bake: Place the pie in the oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling slightly through the slits.
7. Cool and serve: Let the pie cool for 10-15 minutes before slicing and serving. This helps the filling set and makes slicing easier.

Pro tip: If your crust starts browning too quickly, cover the edges with foil halfway through baking.

Cooking Tips & Techniques

• Don’t overfill: Make sure your filling is evenly spread but not overflowing, as it can spill out during baking.
• Seal the crust well: Pinching the edges tightly ensures the filling stays inside and creates a cleaner presentation.
• Use cold butter for homemade crust: If you’re making the crust from scratch, cold butter creates a flakier texture.
• Prep ahead: You can make the filling a day in advance and refrigerate it—just reheat slightly before assembling the pie.
• Test for doneness: The crust should be golden brown, and you’ll see steam escaping from the slits when the pie is ready.

Variations & Adaptations

• Gluten-free: Use gluten-free flour for the filling and opt for a store-bought gluten-free pie crust.
• Dairy-free: Replace the milk with unsweetened almond milk or oat milk, and use a dairy-free butter alternative.
• Vegetarian: Skip the chicken and add more hearty veggies like mushrooms, zucchini, or sweet potatoes.
• Seasonal twist: Swap the peas and carrots for fresh asparagus or squash during spring or fall seasons.
• Personal touch: I once added a sprinkle of grated Parmesan to the filling—it added such a nice savory kick!

Serving & Storage Suggestions

Chicken pot pie is best served warm, right out of the oven. Pair it with a crisp green salad or roasted vegetables for a complete meal. Want to take it up a notch? Serve with a glass of chilled white wine or sparkling cider!

For storage:

• Refrigerate leftovers: Cover the pie tightly with plastic wrap or foil, and store in the fridge for up to 3 days.
• Freeze for later: Wrap the pie tightly in aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm individual slices in the microwave or cover the whole pie with foil and reheat in the oven at 350°F (175°C) until heated through.

Bonus: The flavors actually deepen after a day, so leftovers taste even better!

Nutritional Information & Benefits

This homemade chicken pot pie is packed with protein and veggies, making it a balanced comfort food choice. Here’s a rough estimate per serving:

• Calories: 450
• Protein: 20g
• Carbohydrates: 35g
• Fat: 25g
• Fiber: 3g

Key ingredients like chicken provide lean protein, while the mix of veggies adds vitamins and fiber. If you opt for a homemade crust, you can control the fat and sodium levels for a healthier version!

Conclusion

If you’re looking for a recipe that’s comforting, simple, and downright delicious, this homemade chicken pot pie is it. It’s a dish that brings people together and warms the soul—whether it’s a casual family dinner or a special occasion meal. Plus, you can customize it to fit your tastes and dietary needs.

I love this recipe because it feels like a little slice of home every time I make it. So, give it a try, let me know how it turns out in the comments, and don’t forget to share your own adaptations. Happy cooking, friends!

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a great shortcut and adds wonderful flavor to the filling.

What should I do if my crust browns too quickly?

Cover the edges with aluminum foil halfway through baking to prevent over-browning.

Can I make this recipe ahead of time?

Yes, you can prepare the filling a day in advance and refrigerate it. Assemble and bake the pie when ready to serve.

What’s the best way to freeze chicken pot pie?

Wrap the pie tightly in aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Can I make this without a bottom crust?

Sure! You can skip the bottom crust and just use a top crust for a lighter version of the pie.

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