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My earliest memories of pot pie aren't from some fancy restaurant, but from my grandma's kitchen on a chilly Tuesday. The smell of savory chicken and vegetables bubbling under that golden crust? Pure magic. Honestly, it always felt like she’d spent hours, but it was her easy homemade pot pie recipe, a weeknight miracle. I remember trying to 'help' once, mostly just getting flour everywhere and probably adding an extra pinch of salt when she wasn't looking. Oops. It’s a dish that just screams comfort, like a warm hug after a long day, and it’s been a staple in my home ever since.
I once tried to make this easy homemade pot pie recipe after a particularly chaotic day, convinced I could multitask. I ended up dumping half a bag of frozen peas onto the floor. My dog thought it was a treat, bless her heart. Luckily, I had another bag, and the pot pie still turned out delicious, albeit with a slightly delayed start. That's real kitchen life, isn't it? Messes happen, but the end result is always worth it.
Ingredients
For the Filling Base
- Cooked Chicken: I usually shred a rotisserie chicken for ease, but any leftover cooked chicken works. Honestly, it’s the heart of this easy homemade pot pie recipe, so make sure it's flavorful!
- Mixed Vegetables: A bag of frozen mixed peas, carrots, corn, and green beans is my go-to. Don’t use limp fresh ones, just don’t. Fresh or frozen, they add lovely color and texture.
- Chicken Broth: Use a good quality, low-sodium broth. It’s the liquid backbone, so don't skimp on flavor here.
- Whole Milk: Please, use whole milk. Skim milk just doesn't give you that rich, creamy texture we're after for this easy homemade pot pie recipe. I tried 2% once, and it worked... kinda, but whole is better.
- Unsalted Butter: Essential for building that roux. It adds richness without making the filling greasy.
- All-Purpose Flour: This is what thickens our sauce. A little goes a long way, but it’s crucial for getting that perfect consistency.
Flavor Boosters
- Yellow Onion: Finely diced, it adds a foundational sweetness and aroma. I always tear up chopping onions, but it's worth it!
- Garlic: Minced, of course. I usually add an extra clove or two because, well, garlic. It just makes everything better, right?
- Dried Thyme: Earthy and aromatic, it pairs wonderfully with chicken and vegetables. Fresh works too, just use a bit more.
- Salt & Black Pepper: Season to taste, but don't be shy! I always taste the filling before it goes into the pie, a little trick I picked up.
For the Crust
- Refrigerated Pie Crusts: Two store-bought crusts make this an easy homemade pot pie recipe. I'm not ashamed to admit I use them, they're a lifesaver!
Instructions
- Prep Your Goodies:
- First things first, get your chicken ready if it's not already. Shred it up, make sure it’s bite-sized. While you’re at it, dice your onion and mince that garlic. This is where I always forget to get everything out first, then scramble mid-cook. Don't be like me! Having everything prepped makes the rest of this easy homemade pot pie recipe a breeze, honestly.
- Start the sauce Magic:
- In a large pot or Dutch oven, melt your butter over medium heat. Once it’s shimmering, toss in the diced onion. Cook it until it’s soft and translucent, about 5-7 minutes. Then, add the minced garlic and dried thyme, stirring for just a minute until fragrant. Oh, that smell! This is where the magic starts for our easy homemade pot pie recipe, setting up all the savory goodness.
- Thicken It Up:
- Sprinkle the flour over the onion mixture, stirring constantly for about 1-2 minutes. This is your roux, and it’s going to thicken everything beautifully. Slowly, pour in the chicken broth, whisking continuously to avoid lumps. Then, gradually add the milk, still whisking. Bring it to a gentle simmer, and watch as it thickens it’s so satisfying! Season generously with salt and pepper here, taste it!
- Combine the Filling:
- Once your sauce is thick and bubbly, stir in the cooked chicken and the mixed vegetables. Cook for another 3-5 minutes, allowing the vegetables to heat through. The filling for your easy homemade pot pie recipe should be rich and creamy now. I always sneak a spoonful at this point, just to "check" the seasoning, you know?
- Assemble Your Pie:
- Preheat your oven to 400°F (200°C). Unroll one pie crust and gently press it into a 9-inch pie plate. Pour the delicious, warm filling into the crust-lined plate. Now, unroll the second pie crust and place it over the filling. Trim any excess crust, then crimp the edges together to seal. Don't forget to cut a few slits in the top crust, it lets the steam escape and prevents a pie explosion!
- Bake to Golden Perfection:
- Pop your easy homemade pot pie recipe into the preheated oven. Bake for 35-40 minutes, or until the crust is beautifully golden brown and the filling is bubbling. The house will smell absolutely divine, I promise! Let it cool for at least 10-15 minutes before serving, that hot filling needs a moment to set, trust me on this one.
Making this easy homemade pot pie recipe always brings me back to those kitchen moments. Sometimes, I’m humming a random tune while stirring, other times I’m yelling at the oven for not browning fast enough. It’s never perfect, but it’s always made with a bit of my heart. The smells, the sounds, the little bits of flour on the counter it’s all part of the process, and honestly, that’s what makes it so special.
Easy Homemade Pot Pie Storage Tips
So, you’ve got leftovers of your glorious easy homemade pot pie recipe? Lucky you! Once completely cooled, you can pop individual slices or the whole pie into an airtight container. It’ll keep beautifully in the fridge for 3-4 days. Reheating? I usually go for the oven, around 300°F (150°C) for about 20-25 minutes, until it’s warmed through. The crust stays much flakier that way. I microwaved it once, and the sauce separated a bit so don't do that lol, unless you’re in a serious rush and don't mind a softer crust. You can also freeze individual portions for up to 2-3 months. Just thaw in the fridge overnight and reheat as usual. It’s a meal-prep win, truly.
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Easy Homemade Pot Pie Substitutions
Life happens, and sometimes you don’t have exactly what the recipe calls for, right? For the chicken in this easy homemade pot pie recipe, cooked turkey works absolutely wonderfully especially after Thanksgiving! I tried it once with some leftover roasted duck, and it was surprisingly rich, a fun twist. If you’re out of whole milk, a mix of half-and-half and a splash of water can work, but the richness won't be quite the same. Veggie-wise, feel free to swap in whatever you have: diced potatoes, mushrooms, or even some spinach (add it at the very end so it doesn't get too watery). I've used puff pastry instead of pie crusts in a pinch, and it gives a lighter, crispier top. It worked... kinda, but I still prefer pie crust for that classic feel.
Serving Your Easy Homemade Pot Pie
This easy homemade pot pie recipe is a meal in itself, but sometimes you just want a little something extra to round it out. I love serving it with a simple, crisp green salad with a light vinaigrette, the tanginess cuts through the richness of the pie beautifully. For a cozy night, a glass of dry white wine, like a Sauvignon Blanc, pairs wonderfully. If it's a family dinner, maybe some warm crusty bread to sop up any extra sauce. And honestly, a good rom-com and a slice of this pie? Yes please, that's my ideal evening. It's comfort food, so keep the sides simple and let the pot pie shine!
Cultural Backstory
Pot pie, in various forms, has been around for centuries, a true testament to its comforting power. It's a dish born out of necessity, a clever way to stretch ingredients and feed a family with a hearty, warm meal. The British have their savory pies, and the French their pâtés, but the American pot pie, with its creamy filling and flaky crust, really took on a life of its own. For me, this easy homemade pot pie recipe isn’t just about history, it’s about connection. It's the taste of my grandma's love, the warmth of family dinners, and the simple joy of creating something delicious from scratch. It’s a dish that feels like home, no matter where you are.
There you have it, my go-to for an easy homemade pot pie recipe. It's not just food, it's a memory, a feeling, a little bit of kitchen chaos turned delicious. Watching that golden crust come out of the oven, smelling that savory goodness it’s pure joy. I hope you give this a whirl and make some wonderful memories of your own. Don't forget to tell me how your version turns out!
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Frequently Asked Questions
- → Can I use uncooked chicken in this easy homemade pot pie recipe?
I wouldn't recommend it for this particular easy homemade pot pie recipe. The chicken needs to be cooked through before adding to the filling so it cooks evenly and doesn't make the sauce watery. Plus, it saves time!
- → What if I don't have all the veggies listed for this easy homemade pot pie recipe?
Honestly, just use what you have! I've tossed in diced potatoes, green beans, or even spinach. Just make sure they're roughly the same size so they cook evenly. It's your easy homemade pot pie recipe, get creative!
- → My pot pie crust isn't getting golden brown. Any tips?
Oh, I've been there! Make sure your oven is properly preheated. You can also brush the top with an egg wash (a beaten egg with a splash of water) before baking. That usually does the trick for a beautiful easy homemade pot pie recipe.
- → How long does this easy homemade pot pie recipe last in the fridge?
Once it's completely cooled, your easy homemade pot pie recipe will be good in an airtight container in the fridge for about 3-4 days. The crust might get a little softer, but the flavor is still amazing!
- → Can I make this easy homemade pot pie recipe vegetarian?
Absolutely! I've swapped the chicken for hearty mushrooms, extra potatoes, and chickpeas. Just use vegetable broth instead of chicken broth. It makes for a delicious, comforting easy homemade pot pie recipe too!