Description
This Simple Homemade Chicken Pot Pie is a comforting and hearty dish filled with tender shredded chicken, fresh vegetables, and a creamy, flavorful sauce, all encased in a flaky golden crust. Perfect for a family meal, this classic recipe combines easy-to-follow steps with delicious results that warm the soul.
Ingredients
Scale
Filling
- 2 cups Cooked, shredded chicken breast (Ensure the chicken is cooked thoroughly before shredding.)
- 2 medium Carrots, diced (Adds sweetness and color.)
- 1 cup Green peas (Frozen or fresh.)
- 1 medium Potato, peeled and diced (Provides creamy texture.)
- 1 medium Onion, finely chopped (Essential for building flavor.)
- 2 cloves Garlic, minced (Enhances flavor.)
- 2 cups Low-sodium chicken broth (Provides moisture and flavor.)
- 1/2 cup Whole milk (Adds creaminess.)
- 4 tablespoons Unsalted butter (For sautéing vegetables.)
- 1/3 cup All-purpose flour (For thickening the filling.)
- 1 teaspoon Poultry seasoning (Enhances flavor.)
- To taste Salt and pepper (For seasoning.)
Crust
- 1 Pre-made or homemade pie crust (Essential for holding the filling.)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for baking the pie crust to a golden brown.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, approximately 3–4 minutes, to develop the base flavor.
- Add Vegetables: Add the diced carrots and potatoes to the skillet, cooking for an additional 5 minutes until they start to soften.
- Thicken Filling: Sprinkle the flour evenly over the vegetable mixture and stir constantly for about a minute to cook the flour and create a roux that will thicken the filling.
- Add Liquids: Gradually add the chicken broth and whole milk while stirring continuously to avoid lumps. Continue cooking until the mixture thickens to a creamy consistency.
- Combine Filling Ingredients: Stir in the shredded chicken, green peas, and poultry seasoning. Season the mixture with salt and pepper to taste, mixing thoroughly to combine all flavors.
- Assemble Pie: Pour the prepared filling into the pre-made or homemade pie crust placed in a pie dish. Cover with the top crust and seal the edges securely to prevent leakage during baking.
- Vent and Bake: Cut slits in the top crust to allow steam to escape. Bake the pie in the preheated oven for 30 to 35 minutes or until the crust is beautifully golden brown and crisp.
- Cool Before Serving: Remove the pie from the oven and let it cool for at least 10 minutes to set the filling, making it easier to cut and enjoy.
Notes
- You can substitute frozen mixed vegetables for peas, carrots, and potatoes if preferred.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- For a richer filling, you can replace whole milk with heavy cream or half-and-half.
- The pie crust can be store-bought for convenience or homemade for extra flakiness and flavor.
- Allowing the pie to cool before slicing helps the filling set and prevents it from spilling out.
