Is there any dish that wraps you in a hug quite like a Homemade Chicken Pot Pie? When the air gets that crisp autumn snap, my mind always goes straight to this classic comfort food. It’s a taste of my mama’s kitchen, a centerpiece of countless church potlucks, and the definition of a cozy fall meal. It’s that magical combination of a fantastically flaky crust, a creamy, savory filling, and juicy chicken that always, always hits the spot. Forget the frozen aisle—this from-scratch version is easier than you think and a thousand times more rewarding. So gather your ingredients, and let’s make some memories.
Top Reasons To Make It
First off, it’s a complete meal in one beautiful, golden-brown package. You’ve got your protein, your veggies, and your carbs all cozying up together. It’s also the ultimate way to use up leftover rotisserie chicken or those veggies languishing in the crisper drawer. And the smell that will fill your kitchen? Absolutely divine. It’s the kind of aroma that makes everyone, including your two-legged and four-legged family members, come running. Honestly, it’s my go-to for making an ordinary autumn night feel special without any fuss.
Ingredients
- 1/4 cup (1/2 stick) unsalted butter: to sauté and build a rich sauce base.
- 1 medium yellow onion, diced: for a sweet, savory foundation.
- 2 medium carrots, peeled and diced: for classic flavor and a pop of color.
- 2 stalks celery, diced: adds a subtle, fresh flavor to the filling.
- 1/3 cup all-purpose flour: the key to thickening our creamy sauce.
- 2 cups chicken broth: forms the liquid base of our filling.
- 1/2 cup whole milk: adds creaminess and richness to the sauce.
- 3 cups cooked chicken, shredded or cubed: the hearty star of the show.
- 1 cup frozen green peas: for a sweet, bright burst in every bite.
- 1 teaspoon dried thyme: an earthy, cozy herb that screams comfort food.
- Salt and black pepper to taste: to season and enhance all the flavors.
- 1 package (14 oz) refrigerated pie crusts, or your favorite homemade recipe: for that iconic, flaky crust.
Instructions
- Preheat your oven to 425°F (220°C). Let your refrigerated pie crusts sit at room temperature while you make the filling.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for about 8-10 minutes, stirring occasionally, until the onions are translucent and the veggies have started to soften.
- Sprinkle the flour over the vegetable mixture and stir constantly for one minute. This cooks the raw flour taste out and will thicken our sauce.
- Slowly pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer. It will start to thicken noticeably. Cook for another 2-3 minutes until it’s nicely creamy.
- Remove the pan from the heat. Stir in the cooked chicken, frozen peas, thyme, and a generous amount of salt and pepper.
- Pour the warm filling into a 9-inch deep-dish pie plate. Gently unroll one pie crust and place it over the filling. Crimp the edges with a fork to seal, and cut 4-5 small slits in the top to allow steam to escape.
- Place the pie on a baking sheet (to catch any potential bubbly spills) and bake for 30-35 minutes, or until the crust is a beautiful golden brown and the filling is bubbling around the edges.
- This is the hardest part: let the pot pie rest for 10-15 minutes before serving. This allows the filling to set so it doesn’t run everywhere when you slice it. So worth the wait.
Flaky Crust Tips For Perfect Pie
A great flaky crust can make or break your pot pie. If you’re using store-bought, that’s totally fine! Let it come to room temperature so it’s pliable and doesn’t crack. For a beautiful golden finish, you can brush the top with an egg wash (one egg beaten with a tablespoon of water) before baking. And don’t forget those slits in the top—they’re not just for decoration; they let the steam out so your crust stays crisp, not soggy. My number one tip? Don’t stretch the crust when you place it over the filling. Just let it drape naturally.
Variations & Substitutions
The beauty of a pot pie is its flexibility. Don’t have peas? Toss in some frozen corn or green beans. Want to make it richer? Swap the milk for half-and-half or a splash of heavy cream. For a flavor twist, a teaspoon of smoked paprika is fantastic. To make it gluten-free, use a 1:1 gluten-free flour blend to thicken the sauce and a GF pie crust. And if you’re out of chicken, smoked turkey is a wonderful, savory substitute.
Serving Ideas & Pairings
This pot pie is a complete meal, but a simple, bright side salad with a tangy vinaigrette is the perfect way to cut through the richness. A side of cranberry sauce or some quick-pickled red onions also adds a lovely sweet or acidic contrast. For a true cozy fall experience, serve it with a big glass of iced tea or hot apple cider. Comfort food at its finest.
Storage & Reheating
Let any leftovers cool completely before covering and storing them in the fridge, where they’ll keep for up to 3 days. You can also freeze the baked (and cooled) pie for up to 3 months; just wrap it tightly in a couple layers of plastic wrap and foil. To reheat, thaw overnight in the fridge if frozen. Warm individual portions in the microwave until hot. For the best results, reheat larger portions in a 350°F oven for 20-30 minutes, covered with foil to prevent the crust from burning.
Frequently Asked Questions
- Can I make this Chicken Pot Pie ahead of time? Absolutely. You can prepare the filling up to 2 days in advance and keep it stored in the fridge. When you’re ready, just pour it into the pie dish, top with the crust, and bake. You might need to add a few extra minutes to the baking time since the filling will be cold.
- My filling is too runny. How can I thicken it? If your filling hasn’t thickened enough after simmering, just let it cook for another minute or two. The flour needs a little time to work its magic. If it’s already off the heat, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in, then bring it back to a quick simmer.
- What’s the secret to a bottom crust that isn’t soggy? Make sure your filling is hot or very warm when you pour it into the pie dish. A hot filling helps the bottom crust start cooking immediately, which leads to a flakier result. A glass or ceramic pie dish also helps you achieve a crispier bottom than a metal pan.