This Easy Homemade Chicken Pot Pie is a warm and comforting dish, filled with tender chicken and mixed veggies in a creamy sauce, all tucked inside a flaky crust. Yum!
Making this pot pie feels like a warm hug on a plate. I love that it uses simple ingredients, and it’s perfect for feeding family or friends. Plus, the leftovers are just as tasty! 😊
Key Ingredients & Substitutions
Cooked Chicken: I like using rotisserie chicken for its flavor and convenience. If you have leftover chicken or turkey, that’s perfect too! For a lighter option, shredded cooked tofu works well for a vegetarian twist.
Vegetables: Carrots, peas, and celery add great texture. You could swap in other veggies like corn, green beans, or even mushrooms if you prefer. Just be sure to cut them small so they cook evenly.
Pie Crusts: I usually go for store-bought pie crusts because they save time. But if you’re feeling adventurous, homemade crust is wonderful! Gluten-free crusts are also available if you need that alternative.
Milk: I prefer whole milk for its creaminess, but you can use low-fat milk, almond milk, or even cream for an extra-rich filling. Just remember that non-dairy milks might slightly alter the taste.
How Do I Create a Creamy Filling for the Pot Pie?
The key to a creamy filling is making a roux with flour and butter. Melt butter over medium heat, add your flour, and stir for a minute or two until it’s slightly golden. Then, slowly whisk in chicken broth and milk. This method gets rid of lumps and creates a smooth mix.
- Cook veggies until soft, then add the roux and cook until thick.
- Gradually whisk in the liquids, stirring constantly to avoid lumps.
- Once thickened, mix in your chicken and peas. Letting it cool slightly helps thicken even more!
Easy Homemade Chicken Pot Pie
Ingredients
For the Filling:
- 2 cups cooked chicken, diced (rotisserie or boiled)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup onion, finely chopped
For the Sauce:
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon dried thyme or sage (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the Crust:
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Estimated Time
This Chicken Pot Pie recipe takes about 15 minutes to prepare and 30–35 minutes to bake, totaling around 50 minutes from start to finish. It’s an easy, comforting dish for any day of the week!
Instructions
1. Preheat the Oven
Start by preheating your oven to 425°F (220°C). This helps ensure your pie crust gets nice and crispy!
2. Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the chopped onions, carrots, and celery, and sauté for about 5 minutes until they are tender. This step adds great flavor to your filling!
3. Make the Roux
Sprinkle in the flour, salt, pepper, garlic powder, and thyme. Stir everything together and cook for 1–2 minutes. This forms a roux that helps thicken your filling.
4. Create the Sauce
Gradually whisk in the chicken broth and milk. Keep stirring until the mixture thickens and comes to a gentle boil. It should become creamy and delicious!
5. Combine Everything
Gently fold in the cooked chicken and frozen peas into the thickened sauce. Remove the skillet from the heat, and let it cool slightly.
6. Prepare the Pie Crust
Unroll one pie crust and place it into a 9-inch pie pan. Carefully pour the chicken filling into the crust, spreading it evenly.
7. Add the Top Crust
Unroll the second pie crust and place it over the filling. Seal the edges by crimping them with your fingers or a fork, and make a few slits in the top crust to allow steam to escape.
8. Egg Wash for Shine
Brush the beaten egg over the top crust to give it a beautiful golden color when baked.
9. Bake the Pot Pie
Place your pie in the oven and bake for 30–35 minutes. You’ll know it’s done when the crust is golden brown and the filling is bubbling.
10. Let It Cool
Once out of the oven, let the pot pie cool for about 10 minutes. This will make it easier to slice and serve. Enjoy every comforting bite of your homemade chicken pot pie!
FAQ for Easy Homemade Chicken Pot Pie
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey from holiday meals works perfectly in this recipe. Just make sure it’s cooked and diced similarly to chicken.
What if I Don’t Have Frozen Peas?
No problem! You can substitute frozen peas with other frozen vegetables like corn, green beans, or mixed veggies. Just ensure they are thawed and chopped if necessary before adding them to the filling.
Can I Make This Recipe Gluten-Free?
Yes, you can make a gluten-free chicken pot pie! Use a gluten-free all-purpose flour blend for the roux and opt for a gluten-free pie crust. Just keep in mind that the texture may vary slightly.
How Do I Store Leftovers?
Store any leftover chicken pot pie in an airtight container in the fridge for up to 3 days. To reheat, use the oven at 350°F (175°C) to keep the crust crisp, or microwave it for a quick heat-up, though it may not stay as crispy.
