Easy Homemade Chicken Pot Pie Recipe That Warms The Soul

Chicken pot pie represents the ultimate comfort food that wraps you in warmth and nostalgia.

Hearty ingredients meld together in a flaky, golden crust that promises pure satisfaction.

Home cooks have perfected this classic dish through generations of loving preparation.

Savory filling bursting with tender meat and vibrant vegetables creates a meal that feels like an embrace.

Rich, creamy sauce binds every delectable bite with remarkable depth of flavor.

Generations of families have gathered around tables, sharing this timeless culinary treasure that speaks to the heart.

The magic of this recipe converts simple ingredients into something truly spectacular.

Chicken Pot Pie Is the Definition of Cozy Comfort Food

• Comfort Food Champion: This chicken pot pie wraps you in a warm, nostalgic embrace with its rich, creamy filling and flaky golden crust that reminds you of home-cooked meals.
• Veggie-Packed Nutrition Powerhouse: Loaded with colorful carrots, earthy mushrooms, sweet peas, and tender chicken, this dish sneaks in a variety of vegetables without sacrificing an ounce of deliciousness.
• One-Pan Wonder: The simple dutch oven method means minimal cleanup and maximum flavor, making this recipe a weeknight dinner hero that saves time and reduces dish-washing stress.
• Customizable Crowd-Pleaser: Easy to adapt for different tastes, this pot pie welcomes additional herbs, vegetables, or protein swaps, ensuring it becomes a versatile staple in any home cook's repertoire.

Ingredients That Go Into a Hearty Chicken Pot Pie

• Homemade Pie Crust: Provides the flaky, golden base for the pot pie, best when made from scratch for optimal texture and flavor.

• Cooked Chicken: Tender, shredded meat that forms the main protein of the dish, preferably from a roasted or poached chicken.

• Yellow Onion, Carrots, Mushrooms, Garlic: Classic vegetables that build a rich, savory flavor base with complementary textures and earthy undertones.

• Unsalted Butter, All-Purpose Flour: Creates a roux for thickening the sauce and providing a smooth, velvety consistency.
• Chicken Stock, Heavy Cream: Delivers depth of flavor and luxurious creaminess to the pot pie filling.

• Fine Sea Salt, Black Pepper: Essential for enhancing and balancing the overall taste of the dish.
• Frozen Peas, Parsley: Adds a pop of color, freshness, and subtle sweetness to the filling.

• Egg: Provides a golden, glossy finish to the pie crust when brushed before baking.

Steps to Build the Flakiest Chicken Pot Pie

Step 1: Prepare the Oven

Crank up your oven to a toasty 425°F (220°C) and get ready for some comfort food magic.

Step 2: Sauté Vegetable Base

• Chopped onions
• Carrots

Cook for 8 minutes until vegetables become soft and fragrant.

Step 3: Build Flavor Layers

• Mushrooms
• Garlic

Sauté for 5 more minutes until mushrooms turn tender.

Step 4: Create Creamy Sauce

Sprinkle flour over the vegetable mixture and stir constantly for 2 minutes.

• Chicken stock
• Heavy cream

Stir until a thick, luxurious gravy forms.

Step 5: Season and Mix

Season with sea salt and black pepper to your taste.

• Shredded cooked chicken
• Frozen peas
• Fresh parsley

Let the mixture cool slightly.

Step 6: Prepare Pie Crust

Roll out first pie crust to 12-inch diameter and gently place in a 9-inch pie dish.

Spoon chicken mixture into the crust.

Step 7: Top and Seal Pie

Roll second pie crust to 10-inch diameter and cover filling.

Trim edges and crimp to seal.

Cut 5 small steam vents on top.

Step 8: Final Touch and Bake

Brush pie top with beaten egg.

Sprinkle with coarse salt and pepper.

Bake for 30-35 minutes until golden brown.

Use a pie shield if edges brown too quickly.

Step 9: Rest and Serve

Remove pie from oven.

Let rest for 15 minutes.

Slice and enjoy your homemade comfort meal!

Tips for Filling That’s Creamy, Savory, and Rich

• Sauté Secrets: Cook vegetables until they're just softened to maintain their texture and prevent mushiness in the pot pie.
• Flour Power: Cook the flour mixture thoroughly to eliminate raw flour taste and create a smooth, rich gravy.
• Cooling Technique: Allow the filling to cool slightly before adding to the pie crust to prevent soggy bottom and ensure even cooking.
• Venting Wisdom: Cut precise slits in the top crust to release steam and prevent the pie from becoming soggy or bursting.
• Golden Brown Trick: Use an egg wash and sprinkle coarse salt to achieve a beautifully glossy, crisp, and flavorful pie crust.

How to Keep Chicken Pot Pie Fresh After Baking

• Refrigerate: Store leftover chicken pot pie in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Freeze: Wrap individual slices or the entire pie tightly in plastic wrap and aluminum foil. Freezes well for up to 3 months. Label with the date for easy tracking.
• Reheat: Warm refrigerated slices in the oven at 350°F for 15-20 minutes until heated through. For frozen pie, thaw overnight in the refrigerator before reheating. Avoid microwave to maintain the crispy crust's texture.

What to Serve with a Warm Slice of Chicken Pot Pie

• Sip a Crisp White Wine: Pair the rich, creamy chicken pot pie with a refreshing Sauvignon Blanc or Pinot Grigio to cut through the heaviness and cleanse your palate.
• Crunch with a Fresh Salad: Serve a light, tangy mixed green salad with a zesty vinaigrette to balance the pie's warmth and add a fresh, crunchy contrast.
• Pour a Craft Beer: Select a mild amber ale or wheat beer that complements the pie's savory flavors without overpowering the delicate chicken and vegetable filling.
• Add a Bright Side: Roast some lemon-herb roasted asparagus or green beans to bring a vibrant, citrusy note that enhances the pie's rich, comforting profile.

Flavorful Twists for Your Next Chicken Pot Pie

• Rustic Ranch Chicken Pie: Swap heavy cream for buttermilk and add ranch seasoning mix to create a tangy southwestern-style filling. Incorporate corn kernels and diced green chiles for extra flavor.
• Mediterranean Herb Chicken Pie: Replace traditional spices with oregano, thyme, and rosemary. Use kalamata olives and feta cheese crumbles to give the pie a Greek-inspired profile. Swap chicken stock with white wine for deeper complexity.
• Creamy Mushroom Chicken Pot Pie: Increase mushroom varieties like shiitake and cremini. Add a splash of white wine during sautéing. Incorporate cream cheese into the filling for an ultra-rich, velvety texture that elevates the classic recipe.
• Spicy Buffalo Chicken Pie: Mix shredded chicken with buffalo sauce before adding to the filling. Sprinkle blue cheese crumbles on top before baking. Add diced celery to the vegetable mix for traditional buffalo wing flavor profile.

Chicken Pot Pie Recipe

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4.6 from 23 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Comfort meets culinary magic in this classic chicken pot pie. Creamy filling nestled in flaky pastry promises a heartwarming meal that brings family close around the dinner table.

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Ingredients

Scale 1x2x3x

Main Protein:

• 4 cups shredded cooked chicken
• 1 egg (for egg wash)

Vegetables and Aromatics:

• 1 medium yellow onion (1 cup, chopped)
• 2 medium carrots (1 cup, thinly sliced)
• 8 ounces (226 grams) white or brown mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup frozen peas (do not thaw)
• ¼ cup parsley, finely chopped

Baking and Seasoning Ingredients:

• 1 homemade pie crust (2 rounds)
• 6 tablespoons unsalted butter
• ⅓ cup all-purpose flour
• 2 cups chicken stock
• ½ cup heavy cream
• 2 teaspoons fine sea salt (or to taste)
• ¼ teaspoon black pepper, plus more to garnish

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Instructions

1. Fire up the oven to a toasty 425°F, creating the perfect environment for a golden, flaky crust.
2. Transform a dutch oven into a culinary canvas by melting butter and introducing finely chopped onions and carrots, allowing them to soften and release their subtle sweetness for approximately 8 minutes.
3. Elevate the flavor profile by incorporating mushrooms and garlic, sautéing until the mushrooms reach a tender, luxurious state.
4. Dust the vegetable medley with a gentle snowfall of flour, stirring constantly to create a delicate roux that will thicken the sauce.
5. Gradually introduce chicken stock and heavy cream, whisking with precision to conjure a velvety gravy that embraces the ingredients.
6. Season the mixture with sea salt and black pepper, balancing the flavors with a discerning palate.
7. Fold in shredded chicken, vibrant frozen peas, and fresh parsley, allowing the ingredients to mingle and create a harmonious filling.
8. Carefully drape the first pie crust into a 9-inch pie dish, ensuring a smooth, even coverage that will cradle the savory mixture.
9. Spoon the cooled chicken filling into the prepared crust, creating an enticing landscape of textures and colors.
10. Crown the pie with a second crust, trimming and crimping the edges to create a perfect seal that locks in the delectable filling.
11. Artfully slice five strategic vents across the top crust, allowing steam to escape and preventing a soggy interior.
12. Brush the crust with a beaten egg, then sprinkle a delicate layer of coarse salt and pepper to enhance the visual and flavor appeal.
13. Bake the pie until the crust transforms into a golden-brown masterpiece, approximately 30-35 minutes, using a pie shield to protect the edges if they brown too quickly.
14. Allow the pie to rest and settle for 15 minutes, letting the filling stabilize and the flavors intensify before serving.

Notes

• Comfort food meets simplicity with this hearty chicken pot pie that transforms leftovers into a delectable family meal.
• Freezer-friendly and perfect for make-ahead cooking, prepare the filling up to two days in advance for stress-free dinner planning.
• Customize the recipe by swapping chicken with turkey or adding different vegetables like diced sweet potatoes or butternut squash for seasonal variety.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 570
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 150 mg