Homemade Chicken Pot Pie with Flaky Crust and Creamy Filling Recipe
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.
- 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
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
- 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.
- Prepare Vegetables: While the chicken is baking, chop the onion, dice the carrots, and mince the garlic to have them ready for the sauce.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
