Homemade Chicken Pot Pie

5 from 2 votes

Homemade Chicken Pot Pie

A homemade chicken pot pie fresh from the oven is the best comfort food! This easy recipe isn't just a meal; it's a warm hug on a plate, a true comfort during the colder months.

Prep Time 25

Cook Time 35

Servings

Calories 271kcal

Author Jennifer

Equipment

1 pie dish I used a 9" ceramic pie dish

Ingredients

2 pie crusts homemade or storebought, chilled keep chilled until ready to go in the oven
1/3 cup butter salted or unsalted
1/3 cup onions, chopped
1 pound chicken breast cut into cubes
1/2 cup celery, sliced
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp rosemary
1/4 tsp thyme
1/2 tsp garlic powder
1/2 cup milk I used 2% because that's what we keep on hand
1 3/4 cup chicken broth or stock
2 cups chopped vegetables, frozen or fresh I used peas, carrots, and corn

Instructions

Step 1: Get Ready to Bake
Preheat your oven to 425°F. While the oven is warming up, grab your chilled pie dough. I roll out two circles, each about 1/4 inch thick. One circle gets pressed into my 9-inch pie plate. The second circle stays flat. Both go right back into the refrigerator to stay cold.
2 pie crusts homemade or storebought, chilled
Step 2: Cook the Chicken
Place the chicken breasts in a large skillet, sprinkle with salt and pepper, and cover with water, then cook them over medium heat until they're just cooked through. Once done, take the chicken out and let it rest for a few minutes before chopping it into bite-sized pieces. Empty the water from the skillet and give it a quick wipe if needed.
1/3 cup butter, 1/3 cup onions, chopped
Step 3: Make the Sauce
Melt the butter in that same skillet over medium heat. Toss in the chopped onions and sauté them for a couple of minutes until they start to soften. Then stir in the flour, salt, black pepper, thyme, rosemary, and garlic powder, stirring constantly to create a lovely sauce. Gradually add the milk and chicken broth, continuing to stir until the sauce becomes wonderfully thick. This usually takes several minutes of gentle stirring.
Step 4: Combine and Fill
Once the sauce is perfect, stir in the chopped chicken and vegetables, making sure everything is well combined. Take the skillet off the heat right away to prevent any overcooking. Retrieve the prepared pie crust from the refrigerator and scoop the chicken and vegetable mixture into it, spreading it evenly.
Step 5: Top and Seal
Place the second pie crust right over the filling. Seal the edges by pressing them together with your fingers or give them a pretty crimp with a fork. Cut several slits into the top crust – this lets the steam escape during baking.
Step 6: Bake to Golden Perfection
Put your pie into the preheated 425°F oven for 30-40 minutes, or until the crust is golden brown. I don't usually worry about the edges getting too brown, but if you're concerned, you can always put strips of aluminum foil around the edges during the last 15-20 minutes of baking.
Step 7: A Moment of Patience
Let your chicken pot pie stand for about 10 minutes before slicing. This allows the filling to set a bit, making it much easier to cut and serve those perfect, comforting slices.

Notes

Keep That Dough Cold: This is my golden rule for a flaky, tender crust! Whether you're using store-bought or homemade pie dough, keeping it cold until it goes into the oven is key. The cold butter creates wonderful steam pockets as it melts during baking, giving you that incredible texture and shape.

Freezing for Later: If you want to freeze your chicken pot pie for a future meal, always freeze it BEFORE you bake it, not afterward. When you're ready to enjoy it, you can bake it directly from frozen – just add an extra 15-20 minutes to the baking time. It's a lifesaver on busy farm days!

Don't Skip the Resting Time: I know, when you're hungry, those 10 minutes can feel like an eternity, but trust me, letting the pie rest after baking truly makes a difference in how cleanly it slices and how all those delicious flavors meld together.

Nutrition