There is something truly special about a classic Chicken Pot Pie. It is more than just a meal. It is a feeling. It is that warm, cozy hug on a chilly day. It brings back memories of family dinners and the smell of something delicious baking in the oven.
I wanted to share my version of this timeless dish. It is a double crust Chicken Pot Pie packed with a creamy, savory filling. It looks impressive, but it is actually quite simple to put together. This is one of my favorite Chicken Pie Recipes to make when I want pure comfort food.
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Why You’ll Love This Recipe
First off, the flavor is just incredible. The filling is rich and velvety, full of tender chicken, carrots, celery, and sweet peas. Every single bite is a perfect balance of savory goodness. It is a complete meal all tucked into one beautiful pie.
The crust is a game changer. This recipe uses a double crust, meaning you get that flaky, buttery goodness on the bottom and the top. It creates the perfect container for that bubbling filling. It is so satisfying to break through that golden top layer.
It is also a wonderful recipe for feeding a family. It feels special enough for a Sunday dinner but is straightforward enough for a weeknight. Plus, the leftovers are fantastic. Honestly, the filling gets even thicker and more flavorful the next day. It is an all around winner.
Ingredients
For this amazing Homemade Pot Pie, you will need a few simple ingredients. Here is what to gather before you start cooking.
- Homemade Pie Crust or All Butter Pie Crust for a double crust pie
- 1 pound skinless boneless chicken breast or thighs, cubed
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/3 cup unsalted butter
- 1/3 cup chopped yellow onion
- 1 teaspoon minced garlic
- 1/3 cup all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and 3/4 cups chicken broth or stock, reduced sodium is great
- 2/3 cup half and half
- 1 cup frozen peas
- Egg wash: 1 large egg beaten with 1 Tablespoon milk
- Optional: sprigs of fresh thyme for garnish
Step By Step Instructions
Ready to make the best Chicken Pot Pie ever? Let us walk through it together. Just follow these steps for a perfect pie every time.
Step 1: Prepare The Pie Crust
First, let us get the crust ready. You will want to prepare your pie crust recipe and let it chill for at least two hours. I often make mine the night before to save time. This recipe calls for two crusts, one for the bottom and one for the top.
Step 2: Cook The Chicken And Veggies
In a large pot, combine your cubed chicken, sliced carrots, and celery. Add just enough water to cover everything. Place the pot over medium high heat and bring it to a boil. Let it boil for about 10 minutes. Once done, remove it from the heat, drain the water, and set the mixture aside.
Step 3: Make The Creamy Filling
Now for the heart of our Chicken Pot Pie. In a large skillet over medium heat, melt the butter. Add the chopped onions and garlic. Cook them, stirring every so often, until the onions are soft and the butter is just starting to brown.
Whisk in the flour, salt, pepper, and thyme. Then, slowly whisk in the chicken broth and half and half. Keep whisking until no flour lumps are left. Let it simmer over medium low heat until it gets nice and thick. This usually takes me about 10 minutes. You want a very thick gravy. Taste it and add more seasonings if you like. Then remove it from the heat.
Step 4: Preheat The Oven
Go ahead and preheat your oven to 425 degrees Fahrenheit. It is important to have the oven ready to go when the pie is assembled.
Step 5: Assemble The Bottom Crust
Once the dough has chilled, it is time to roll. On a floured surface, roll out one of the discs of dough. Keep the other one in the fridge. Roll it into a circle about 12 inches across. Carefully place the dough into a 9 inch pie dish. Gently tuck it in with your fingers and trim any extra dough from the edges.
Step 6: Add The Filling
Spoon the cooked chicken and vegetable mixture into the bottom crust. Scatter the frozen peas over the top. Then, pour that delicious, thick gravy evenly over everything.
Step 7: Add The Top Crust And Seal
Roll out the second disc of pie dough just like the first. Place it over the pie to cover the filling. Trim the extra dough hanging over the sides. Use a fork to crimp the edges and seal the pie. Cut a few small slits in the top crust with a sharp knife. This allows steam to escape while it bakes. Finally, brush the top with your egg wash. This gives it that beautiful golden shine.
Step 8: Bake Until Golden
Bake your Chicken Pot Pie for about 32 to 38 minutes. You are looking for a beautiful golden brown crust. A little tip: after about 20 minutes, cover the edges of the crust with foil or a pie shield. This prevents them from getting too dark.
Step 9: Cool And Serve
Once it is done, take the pie out of the oven. Let it cool for at least 10 minutes before you slice and serve it. This helps the filling set up a bit. This is a truly satisfying Easy Pot Pie Recipe.
How To Store Leftovers
If you have any Chicken Pot Pie left, you are in for a treat. The leftovers are absolutely amazing. The filling gets even thicker and more delicious the next day. Simply store it in an airtight container in the refrigerator.
It will keep well for up to five days. You can reheat it in the microwave or in the oven until it is warmed through. I prefer the oven to help the crust crisp up again. It is comfort food on demand for the rest of the week.
Tips
Want to make your Homemade Pot Pie experience even better? Here are a few handy tips and variations you can try. These little tricks can make all the difference and help you customize the recipe to your liking.
- Pie Crust Shortcut: If you are short on time, store bought pie crusts work just fine. You can use two 9 inch refrigerated or frozen crusts. No one will ever know the difference.
- Single Crust Pie: Don’t want a bottom crust? No problem. Just pour the filling directly into your pie dish, top with one crust, and bake. I suggest lowering the oven temperature to 375 degrees Fahrenheit and baking for about 35 to 40 minutes.
- Filling Variations: Feel free to get creative with the filling. Leftover turkey works wonderfully instead of chicken. You can also add veggies like corn, diced potatoes, or mushrooms. Just be mindful not to add too many extras, as you want enough gravy for everything.
- Herb Swaps: While thyme is classic, other herbs taste great too. Try adding some fresh chopped parsley, rosemary, or a pinch of sage to the filling for a different flavor profile.
Conclusion
And there you have it. A delicious, heartwarming Chicken Pot Pie that is sure to become a staple in your home. It is one of those classic Chicken Pie Recipes that never goes out of style. The combination of flaky crust and creamy filling is just so good.
I hope you and your family enjoy this recipe as much as we do. There is nothing better than gathering around the table to share a meal made with love. Happy cooking!
FAQ
Can I Make This Chicken Pot Pie Ahead Of Time?
Yes, absolutely. You can prepare the pie crust dough and store it in the fridge for up to 5 days. The filling and gravy can also be made a day in advance and refrigerated. Just assemble and bake when you are ready.
Can I Use Store Bought Pie Crust?
Definitely. Using two 9 inch store bought pie crusts is a great way to save time. Both refrigerated and frozen crusts work well for this Easy Pot Pie Recipe. Just make sure to thaw frozen crusts before using.
What Can I Use Instead Of Half And Half?
If you do not have half and half, you can use a mix of half heavy cream and half whole milk. Using all whole milk also works. I would avoid lower fat milks as they can make the gravy too thin.
Can I Add Different Vegetables?
For sure. This Homemade Pot Pie is very flexible. Feel free to add about a cup of other vegetables like frozen corn, diced potatoes, or sliced mushrooms. Just cook them along with the onions until they are tender.
Classic Chicken Pot Pie
Experience the comforting embrace of a Classic Chicken Pot Pie, a heartwarming dish filled with tender chicken and vegetables in a rich, creamy sauce, all nestled under a flaky double crust. This simple yet satisfying recipe brings back cherished memories of home-cooked meals.
Requirements
Ingredients
Instructions
- Prepare The Pie Crust: Prepare your pie crust recipe and let it chill for at least two hours. This recipe calls for two crusts, one for the bottom and one for the top.
- Cook The Chicken And Veggies: In a large pot, combine your cubed chicken, sliced carrots, and celery. Add just enough water to cover everything. Place the pot over medium high heat and bring it to a boil. Let it boil for about 10 minutes. Once done, remove it from the heat, drain the water, and set the mixture aside.
- Make The Creamy Filling: In a large skillet over medium heat, melt the butter. Add the chopped onions and garlic. Cook them, stirring every so often, until the onions are soft and the butter is just starting to brown. Whisk in the flour, salt, pepper, and thyme. Then, slowly whisk in the chicken broth and half and half. Keep whisking until no flour lumps are left. Let it simmer over medium low heat until it gets nice and thick. This usually takes me about 10 minutes. You want a very thick gravy. Taste it and add more seasonings if you like. Then remove it from the heat.
- Preheat The Oven: Go ahead and preheat your oven to 425 degrees Fahrenheit.
- Assemble The Bottom Crust: On a floured surface, roll out one of the discs of dough into a circle about 12 inches across. Carefully place the dough into a 9 inch pie dish. Gently tuck it in with your fingers and trim any extra dough from the edges.
- Add The Filling: Spoon the cooked chicken and vegetable mixture into the bottom crust. Scatter the frozen peas over the top. Then, pour that delicious, thick gravy evenly over everything.
- Add The Top Crust And Seal: Roll out the second disc of pie dough. Place it over the pie to cover the filling. Trim the extra dough. Use a fork to crimp the edges and seal the pie. Cut a few small slits in the top crust. Brush the top with your egg wash.
- Bake Until Golden: Bake for about 32 to 38 minutes until golden brown. After about 20 minutes, cover the edges of the crust with foil or a pie shield to prevent them from getting too dark.
- Cool And Serve: Let it cool for at least 10 minutes before you slice and serve.
Notes
If you have any Chicken Pot Pie left, store it in an airtight container in the refrigerator for up to five days. Reheat in the microwave or oven until warmed through.
For a quick shortcut, use two 9-inch store-bought pie crusts. Thaw frozen crusts before use.
Feel free to get creative with the filling. Leftover turkey works well, or add veggies like corn, diced potatoes, or mushrooms.
Experiment with herbs; try fresh parsley, rosemary, or a pinch of sage for a different flavor profile.
For a single crust pie, pour the filling directly into the dish, top with one crust, and bake at 375°F for 35-40 minutes.
Nutrition
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