Chicken Pot Pie

If you’re craving comfort food, homemade chicken pot pie is your answer! This completely from scratch recipe is simple to prepare, features a double crust, and nourishes the soul. For step-by-step photos, scroll to the bottom of this page.

When I’m craving a meal that’s truly comforting, this double crust chicken pot pie recipe hits the spot. It satisfies the soul–and is surprisingly simple to throw together. We’ll use my favorite homemade pie crust recipe for a sturdy crust on the bottom and a golden brown, flaky cloak on top. In between the pie crust layers is a mixture of chicken and veggies topped with a creamy, rich white gravy that is flavored with a little cooked onion, salt, pepper, and thyme. Let’s get started!

Why You’ll Love This Recipe

This chicken pot pie is the epitome of comfort food. With its flaky, buttery crust and creamy, savory filling, it’s a dish that warms both heart and home. Simple ingredients come together to create something truly special, making it a favorite for family dinners.

Kitchen Equipment You’ll Need

  • Large saucepan
  • Large skillet
  • Two 9-inch pie plates
  • Rolling pin
  • Sharp knife

Ingredients

  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups milk or half and half
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 double pie crust

Step-by-Step Instructions

  1. Preheat your oven to 425°F.
  2. In a large saucepan, cover the potatoes and carrots with water. Bring to a boil, then reduce heat and cook covered for 8-10 minutes until the vegetables are crisp-tender. Drain and set aside.
  3. In a large skillet, melt the butter over medium-high heat. Add the chopped onion and cook until tender.
  4. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in the chicken broth and milk. Bring to a boil, stirring constantly, and cook for 2 minutes until thickened.
  5. Add the cooked chicken, peas, corn, and the potato and carrot mixture to the skillet. Remove from heat.
  6. Roll out the pie crusts and place one into each of the two 9-inch pie plates, trimming even with the rims.
  7. Divide the chicken mixture between the two pie crusts. Cover each with another pie crust, trimming and fluting the edges to seal. Cut slits in the tops for steam to escape.
  8. Bake in the preheated oven for 35-40 minutes or until the crust is lightly browned. Let stand for 15 minutes before serving.

Tips for Success

  • Ensure your butter is cold when making the pie crust for maximum flakiness.
  • Don’t skip letting the pie rest after baking; this helps the filling set up nicely.

Additional Tips and Variations

Feel free to swap out the vegetables with your favorites or whatever you have on hand, like green beans or mushrooms. You can also add a pinch of garlic powder or a splash of white wine for extra flavor depth.

Nutritional Highlights (Per Serving)

This chicken pot pie is a hearty meal, rich in protein and vegetables, providing a balanced and satisfying option for lunch or dinner.

Frequently Asked Questions (FAQ)

Can I use store-bought pie crust?

Yes, you can use store-bought crusts for convenience, but homemade crusts add a special touch.

How do I store leftovers?

Store leftover chicken pot pie in the refrigerator for up to 3 days. Reheat in the oven for best results.

Can I freeze chicken pot pie?

Yes, you can freeze it before baking. Wrap tightly in plastic wrap and foil, then bake straight from the freezer, adding extra time as needed.

Conclusion

This homemade chicken pot pie is a soul-warming dish that’s perfect for any occasion. I hope you give this recipe a try and experience the comfort it brings. Don’t forget to share your creations and any twists you’ve tried in the comments below!

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