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Delicious homemade chicken pot pie with flaky crust and savory filling

Chicken Pot Pie

This homemade chicken pot pie features a creamy filling with tender chicken and vegetables, all encased in a golden, flaky crust. It's the ultimate comfort food for families.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb cooked chicken, diced Use leftover roasted chicken for the best flavor.
  • 1 cup carrots, diced Small dice cooks faster.
  • 1 cup peas Frozen peas are fine. Add them at the end to retain sweetness.
  • 1 cup potatoes, diced Use Yukon gold for creaminess.
  • 1/2 cup onion, chopped Yellow onion gives flavor depth.
  • 1/2 cup celery, diced Celery adds classic flavor.
  • 1/3 cup butter Use olive oil for a dairy-free option.
  • 1/3 cup flour All-purpose flour works best.
  • 1 3/4 cup chicken broth Use low-sodium broth if adding more salt.
  • 2/3 cup milk Whole milk gives the best creaminess.
  • 1 tsp salt Adjust based on the broth used.
  • 1/2 tsp black pepper Freshly ground works best.
  • 1 tsp thyme Fresh is lovely; dried works well too.
  • 2 pie crusts homemade or store-bought Roll homemade crusts thicker to hold up.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. In a large saucepan, melt butter over medium heat. Add onion and celery; sauté until soft.
  3. Stir in flour, salt, and pepper; cook for 1 minute.
  4. Gradually whisk in chicken broth and milk, bring to a boil.
  5. Add chicken, carrots, peas, potatoes, and thyme; mix well.
  6. Pour filling into a pie crust in a pie dish.
  7. Cover with the second pie crust, seal the edges, and cut slits for steam to escape.
  8. Bake for 30-35 minutes or until the crust is golden brown.
  9. Let it cool for a few minutes before serving.

Notes

For best results, let kids help during preparation until baking. Storage tips: Refrigerate leftovers for up to 3 days or freeze for up to 2 months. Use frozen mixed veggies for convenience.