Homestyle Chicken Pot Pie Recipe For Cozy Evenings

Is there anything more comforting than a homemade chicken pot pie? That golden, flaky crust giving way to a rich, creamy filling packed with tender chicken and vegetables… it’s a hug in a baking dish. This homestyle chicken pot pie recipe is my go-to for busy weeknights when everyone needs a little extra warmth and reassurance. It’s simpler than you think to make from scratch, and the payoff is absolutely worth it. So good.

Top Reasons To Make It

You’ll love this recipe because it turns simple ingredients into a spectacular meal. It’s the ultimate comfort food that feels both special and familiar. The filling comes together in one pot, making cleanup a breeze. And honestly, the smell of this pie baking is half the joy—it fills your whole home with the most inviting, cozy aroma that promises a truly tasty meal is just minutes away.

Ingredients

• 1/3 cup butter: For a rich, savory base to the filling.
• 1/3 cup all-purpose flour: To thicken the creamy sauce.
• 1/2 cup diced yellow onion: Adds a sweet, aromatic foundation.
• 1 cup diced carrots: For a pop of color and sweetness.
• 1 cup frozen peas: Brings a lovely texture and bright flavor.
• 2 cups cooked chicken, shredded or cubed: The hearty, protein-packed star.
• 1 3/4 cups chicken broth: Forms the liquid base of our creamy sauce.
• 2/3 cup whole milk: Adds creaminess and richness to the filling.
• 1 teaspoon dried thyme: Provides that classic, earthy pot pie flavor.
• 1/2 teaspoon black pepper: For a little gentle heat.
• 1 teaspoon salt: To enhance all the other flavors.
• 1 package (14.1 oz) refrigerated pie crusts: For that perfect, flaky top and bottom.

Instructions

1. Preheat your oven to 425°F. Let your pie crusts sit on the counter to come to room temperature while you prepare the filling.
2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and carrots. Cook for about 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
3. Sprinkle the flour over the vegetables and butter. Stir constantly for about a minute to cook off the raw flour taste.
4. Slowly pour in the chicken broth and milk, stirring continuously to avoid lumps. Bring the mixture to a simmer, and let it cook for 3-5 minutes until it thickens noticeably.
5. Remove the skillet from the heat. Stir in the frozen peas, cooked chicken, thyme, salt, and pepper. Taste and adjust seasoning if needed.
6. Spoon the chicken filling into a 9-inch pie dish. Carefully place one pie crust over the top, crimping the edges to seal it with the dish. Cut a few small slits in the center of the crust to allow steam to escape.
7. Place the pie dish on a baking sheet to catch any potential drips. Bake for 30-35 minutes, or until the crust is a beautiful golden brown and the filling is bubbling around the edges.
8. Let the pot pie rest for at least 10 minutes before serving. This allows the filling to set, making it easier to slice.

Homestyle Chicken Pot Pie Tips For Success

• Don’t skip the step of letting your pie crust warm up. A cold crust is much more difficult to unroll and can tear easily.
• For the most flavorful results, use the broth from simmering your chicken, or a good quality store-bought broth.
• If your filling seems too thick after adding the chicken and peas, you can stir in a splash more broth or milk to loosen it.
• For an extra golden and shiny crust, you can brush the top with an egg wash (one egg beaten with a tablespoon of water) before baking.
• Letting the pie rest after baking is crucial. It makes the filling so, so much easier to serve.
• And my favorite tip? Always bake it on a sheet pan. It saves you from cleaning a messy oven!

Variations & Substitutions

• Vegetable Swap: Feel free to use what you have! Diced celery, corn, or green beans work wonderfully here.
• Dairy-Free: Use a plant-based butter and milk alternative. The filling will still be deliciously creamy.
• Biscuit Topping: For a quicker version, skip the bottom crust and simply pour the filling into a baking dish. Top with canned biscuits and bake according to the biscuit package directions.
• Turkey Twist: This is a fantastic way to use up leftover holiday turkey. Just swap it for the chicken.

Serving Ideas & Pairings

This homestyle chicken pot pie is a complete meal all on its own, but a simple green salad with a light vinaigrette is a perfect pairing to cut through the richness. For something even cozier, a cup of tomato soup makes a wonderful partner. It’s one of those comforting meals that needs little else, but it always looks like good looking food on the table.

Storage & Reheating

Store any leftover pot pie covered in the refrigerator for up to 3 days. You can also freeze the baked and cooled pie (or an unbaked one!) tightly wrapped for up to 3 months. Thaw in the refrigerator overnight before reheating. To reheat, cover the pie with foil and warm it in a 350°F oven until heated through, about 20-30 minutes. This method keeps the crust from burning. I don’t recommend reheating in the microwave, as the crust will become soggy.

Frequently Asked Questions

• Can I use a rotisserie chicken? Absolutely! Using a rotisserie chicken is one of my favorite shortcuts for quick food recipes like this. It adds fantastic flavor and makes the whole process even easier.
• Can I make this homestyle chicken pot pie ahead of time? You sure can. Assemble the pie completely, cover it tightly, and keep it in the fridge for up to a day before baking. You might need to add a few extra minutes to the baking time since it will be going into the oven cold.
• My filling is a bit runny. What happened? This usually means the flour wasn’t cooked long enough with the butter at the beginning, or the filling didn’t simmer long enough to thicken. You can fix it by simmering the filling on the stove for a few more minutes next time, or even tossing a tablespoon of flour with your chicken and veggies before adding the liquid.
• What other herbs can I use? If you aren’t a fan of thyme, tarragon is a classic pot pie herb that is just delicious. A little rosemary or sage would be lovely too for more interesting food recipes.