This Homemade Chicken Pot Pie is the ultimate comfort food, combining a flaky, buttery crust with a creamy, savory filling packed with tender chicken, vegetables, and herbs. It’s perfect for family dinners, special occasions, or a cozy night in. With its golden crust and hearty filling, this recipe is sure to impress and satisfy!
Preparation Time
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 55–60 minutes
- Total Time: ~2 hours
Servings
- Serves: 6–8
Ingredients
For the Pie Crust:
- 3½ cups (440 g) all-purpose flour
- 1 cup + 1 tablespoon (245 g) cold unsalted butter, cubed
- ½ teaspoon salt
- 6–8 tablespoons cold water
For the Filling:
- 1½ pounds (675 g) cooked chicken, shredded or cubed
- ½ cup (115 g) butter
- 2 onions, chopped
- 3–4 garlic cloves, crushed
- 2 carrots, diced
- ½ cup (60 g) flour
- ¾ cup (180 ml) heavy cream (see notes)
- 1¾ cups (420 ml) chicken stock (see notes)
- 1 cup (160 g) frozen peas
- 1 tablespoon thyme
- Salt, to taste
- Black pepper, to taste
- 3 tablespoons parsley, chopped
For Assembly:
- 1 egg, beaten (for egg wash)
Directions
1. Make the Crust:
- In a food processor, combine the flour, salt, and cubed butter. Pulse until the mixture forms fine crumbs.
- Gradually add cold water (1 tablespoon at a time) and process until the dough begins to form. Avoid overmixing.
- Divide the dough into two portions (40/60 ratio). Shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
3. Prepare the Filling:
- In a large pot over medium heat, melt the butter. Add the chopped onions and diced carrots. Cook for 5–7 minutes, or until the carrots are tender.
- Stir in the crushed garlic and sauté for 1 minute.
- Add the flour and stir constantly until the mixture thickens.
- Gradually whisk in the chicken broth and heavy cream, stirring until smooth. Simmer until the mixture thickens slightly.
- Add the shredded chicken, frozen peas, thyme, salt, pepper, and parsley. Stir well and cook for 3–4 minutes. Remove from heat and let it cool slightly.
4. Assemble the Pie:
- Roll out the larger portion of dough into an 11–12 inch (30 cm) circle.
- Place the dough in an 8–9 inch (20–23 cm) pie pan, pressing gently to fit.
- Fill the crust with the chilled chicken mixture.
- Brush the edges of the crust with the beaten egg.
5. Top the Pie:
- Roll out the smaller portion of dough into a 10–11 inch (25–28 cm) circle.
- Place it over the filling, trim any excess, and crimp the edges to seal.
- Cut small slits in the top crust to allow steam to escape.
- Brush the top with egg wash.
6. Bake the Pie:
- Bake for 55–60 minutes, or until the crust is golden brown.
- After 30 minutes, cover the edges with aluminum foil or a pie crust shield if they brown too quickly.
7. Cool and Serve:
- Allow the pie to cool for at least 15 minutes before slicing.
Serving Suggestions
- Serve with a crisp green salad for a balanced meal.
- Pair with roasted vegetables for a hearty dinner.
- Add a side of mashed potatoes or garlic bread for extra comfort.
- Complement with cranberry sauce or chutney for a festive twist.
- Enjoy with a light soup for a cozy, satisfying meal.
Cooking Tips
- Ensure the butter is cold when preparing the dough for a flaky crust.
- Pre-cooking the filling helps to avoid a soggy crust.
- Use rotisserie chicken for convenience or substitute turkey for variety.
- Brush the crust lightly with milk if you don’t want to use an egg wash.
- To prevent spillage, place the pie pan on a baking sheet while baking.
Nutritional Benefits
- Chicken provides lean protein for muscle growth and repair.
- Vegetables add fiber, vitamins, and antioxidants.
- Butter and cream offer richness and energy.
Dietary Information
- Can be made gluten-free by substituting gluten-free flour.
- Use plant-based milk and cream for a dairy-free option.
- Suitable for meal prep and freezer-friendly.
Nutritional Facts (Per Serving)
- Calories: ~480
- Protein: 28 g
- Carbohydrates: 35 g
- Fat: 28 g
- Fiber: 3 g
- Sodium: 540 mg
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze unbaked pies for up to 2 months. Thaw overnight in the refrigerator before baking.
- Reheat in the oven at 180°C (350°F) for 15–20 minutes.
Why You’ll Love This Recipe
- Classic comfort food with rich, creamy flavors.
- Perfect for meal prep or freezing ahead for busy weeknights.
- Customizable—add more vegetables or substitute the chicken with turkey.
- Great for feeding a crowd and suitable for family gatherings.
Conclusion
This Homemade Chicken Pot Pie is the ultimate comfort dish, combining a buttery, flaky crust with a rich, creamy filling. Perfect for weeknight dinners, holidays, or potlucks, it’s a recipe that’s guaranteed to please. Bake one today and treat your family to a timeless classic!
Frequently Asked Questions (FAQ)
- Can I use store-bought pie crust?
Yes, pre-made crusts work well if you’re short on time. - Can I make the filling ahead of time?
Absolutely! Prepare the filling and refrigerate for up to 2 days before assembling the pie. - How do I prevent a soggy crust?
Pre-bake the bottom crust for 10 minutes before adding the filling. - Can I use turkey instead of chicken?
Yes, turkey is a great substitute, especially for leftovers. - What vegetables can I add?
Mushrooms, corn, or green beans make great additions. - Can I freeze the pie?
Yes, freeze unbaked or baked pies for up to 2 months. - How do I know the pie is done?
The crust should be golden, and the filling should bubble through the slits. - Can I make this dairy-free?
Substitute butter and cream with plant-based alternatives. - What can I serve with chicken pot pie?
A side salad, roasted vegetables, or mashed potatoes complement it well. - How do I reheat leftovers?
Reheat in the oven at 180°C (350°F) to keep the crust crisp.