There’s something so comforting about a warm, homemade chicken pot pie. With a golden, flaky crust and a creamy filling of chicken and vegetables, it’s the perfect dish to share on a chilly day. This recipe is designed to be simple and approachable, ideal for both seasoned cooks and beginners. It uses a store-bought pie crust to save time while still delivering that delicious homemade flavor. Packed with tender chicken, colorful vegetables, and a savory sauce, this pot pie is guaranteed to become a family favorite!
Ingredients
- Pie crusts: 1 box, at room temperature
- Butter: 2 tablespoons
- Onion: 1 small, finely chopped (or 1 tablespoon dried onion)
- All-purpose flour: ⅓ cup
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Poultry seasoning: 1 teaspoon
- Chicken broth: 1 ¾ cups
- Milk: ½ cup (2% recommended)
- Cooked chicken: 2 cups, shredded
- Mixed vegetables: 1 ½ cups, frozen and thawed
Instructions
- Prepare the Chicken and Crust
- Start by cooking your chicken if it’s not already done. You can boil or bake it, and then shred it into bite-sized pieces. Set this aside.
- Preheat your oven to 425°F (220°C). Unroll one of the pie crusts and press it into the bottom of a 9-inch pie dish, ensuring it fits snugly. Keep the second crust at room temperature, as you’ll use it to cover the pie later.
- Make the Filling
- Place a medium saucepan over medium heat and add the butter. Once it’s melted, stir in the chopped onion and cook for about 2 minutes, or until softened. This step helps to bring out the onion’s sweet flavor and adds depth to your pot pie.
- Sprinkle in the flour, salt, pepper, and poultry seasoning. Stir continuously to create a thick paste, which is called a roux. This step helps to thicken the sauce for your pot pie.
- Gradually pour in the chicken broth and milk, stirring constantly. Allow the mixture to simmer, thickening into a creamy sauce. Be patient during this step, as it may take a few minutes for the sauce to reach the right consistency.
- Once the sauce is thick, add the shredded chicken and thawed vegetables. Mix until everything is well combined, and then remove the pan from the heat.
- Assemble the Pie
- Pour the chicken and vegetable filling into the pie crust-lined dish, spreading it out evenly.
- Carefully place the second pie crust over the filling. Press the edges of the crusts together to seal them, and trim off any excess dough if needed. Use a knife to make a few small slits in the top crust, allowing steam to escape as the pie bakes.
- Bake the Pie
- Place the pie in the preheated oven and bake for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
- About 15 to 20 minutes before the baking time is up, cover the edges of the crust with strips of aluminum foil to prevent over-browning.
- After removing the pie from the oven, let it rest for 5 minutes before slicing. This resting period helps the filling set slightly, making it easier to serve.
Conclusion
This homemade chicken pot pie is both hearty and satisfying, with a creamy filling that pairs beautifully with the flaky crust. It’s a meal that’s sure to bring comfort and joy to anyone at the table. Serve it on its own, or alongside a simple salad for a complete meal. Best of all, it’s a versatile dish – feel free to experiment with different vegetables or spices to make it your own. Enjoy each warm and savory bite!
