Homemade Chicken Pot Pie with Flaky Crust and Creamy Filling Recipe

Introduction

Homemade Chicken Pot Pie is a comforting classic featuring tender chicken and vegetables enveloped in a creamy filling and a flaky crust. This recipe balances rich flavors and satisfying textures perfect for a cozy meal any day of the week.

Ingredients

• 4 boneless, skinless chicken breasts (1 lb)
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 1 medium yellow onion, chopped
• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1 pie crust (store-bought or homemade)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper and bake in a greased dish for 20-25 minutes until cooked through.
2. Step 2: While the chicken cooks, chop the onion, carrots, and mince the garlic.
3. Step 3: In a skillet over medium heat, melt the butter and sauté the onions for about 5 minutes until softened. Add the garlic and cook until fragrant.
4. Step 4: Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes to create a roux.
5. Step 5: Gradually whisk in the chicken broth and heavy cream, simmering until the sauce thickens, about 5 minutes. Then add the cooked chicken, carrots, and peas; mix well to combine.
6. Step 6: Pour the filling into a baking dish. Cover evenly with the pie crust, seal the edges securely, and cut slits on top to allow steam to escape.
7. Step 7: Bake the pot pie for 30-35 minutes until the crust is golden brown. Let it cool slightly before serving to allow the filling to set.

Tips & Variations

• For extra flaky crust, chill your pie crust before baking and avoid overworking the dough.
• Swap peas and carrots for other seasonal vegetables like green beans or mushrooms for a different twist.
• Use rotisserie chicken to save time on cooking the chicken from scratch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the crust crispy. Avoid microwaving to prevent a soggy crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and assemble the pie up to a day in advance. Keep it refrigerated and bake just before serving for the best texture.

Can I freeze chicken pot pie?

Absolutely. Wrap the unbaked pie tightly with plastic wrap and foil. Freeze for up to 2 months. Bake from frozen, adding extra time as needed until the crust is golden and the filling bubbles.

Homemade Chicken Pot Pie with Flaky Crust and Creamy Filling Recipe

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★★★★★

4.9 from 65 reviews

This Homemade Chicken Pot Pie features a flaky, golden crust encasing a creamy, savory filling loaded with tender chicken, carrots, peas, and onions. Perfect for a comforting family meal, this classic dish is made from scratch with simple ingredients and baked to perfection.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 4 boneless, skinless chicken breasts (1 lb)
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 1 medium yellow onion, chopped

Sauce and Crust

• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1 pie crust (store-bought or homemade)

Instructions

1. Preheat and Bake Chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper, place them in a greased baking dish, and bake for 20-25 minutes until fully cooked through.
2. Prepare Vegetables: While the chicken is baking, chop the onion, dice the carrots, and mince the garlic to have them ready for the sauce.
3. Sauté Onions and Garlic: In a skillet over medium heat, melt the butter. Add the chopped onions and sauté for about 5 minutes until softened. Then add the minced garlic and cook for an additional minute until fragrant.
4. Make Roux and Sauce: Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 2 minutes to cook the flour and form a roux. Gradually whisk in the chicken broth and heavy cream. Continue to simmer the mixture for about 5 minutes, stirring frequently, until the sauce thickens.
5. Add Chicken and Vegetables to Sauce: Cut or shred the cooked chicken and add it to the sauce along with the diced carrots and frozen peas. Stir well to combine all ingredients evenly.
6. Assemble the Pot Pie: Pour the chicken and vegetable filling into a baking dish. Cover it with the pie crust, seal the edges, and cut small slits in the crust to allow steam to escape during baking.
7. Bake the Pot Pie: Bake the assembled pot pie in the preheated oven for 30-35 minutes until the crust is golden brown and crisp.
8. Cool and Serve: Allow the pot pie to cool slightly before serving to let the filling set and avoid burns.

Notes

• You can use leftover or rotisserie chicken instead of baking chicken breasts to save time.
• Feel free to customize the vegetables by adding mushrooms, celery, or potatoes.
• For a lighter crust, use a store-bought whole wheat or reduced-fat pie crust.
• Ensure the slits in the pie crust are large enough to prevent sogginess but not too big to lose filling.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: Chicken Pot Pie, Homemade Chicken Pie, Comfort Food, Savory Pie, Creamy Chicken Pie, Classic Pot Pie, Easy Dinner Recipe