Easy Homemade Pot Pie: A Warm, Hearty Dinner (Print Version)
Whip up a warm, hearty easy homemade pot pie recipe from scratch. Loaded with veggies and a flaky crust, it’s comforting and simple for any night.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, gluten, poultry
# Ingredients:
→ For the Filling Base
01 -
2 cups cooked chicken, shredded
02 -
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
03 -
2 cups chicken broth
04 -
1 cup whole milk
05 -
1/2 cup unsalted butter
06 -
1/2 cup all-purpose flour
→ Flavor Boosters
07 -
1 medium yellow onion, finely diced
08 -
2 cloves garlic, minced
09 -
1 tsp dried thyme
10 -
1 tsp salt (or to taste)
11 -
1/2 tsp black pepper (or to taste)
→ For the Crust
12 -
2 refrigerated pie crusts (9-inch)
# Instructions:
01 -
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.
02 -
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.
03 -
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!
04 -
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?
05 -
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!
06 -
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.
# Notes:
01 -
Don't overmix the filling once the chicken and veggies are in; you want them chunky.
02 -
This easy homemade pot pie recipe keeps well in the fridge for days, but the crust gets a bit softer.
03 -
I've substituted leftover turkey for chicken, and it works great for this easy homemade pot pie recipe!
04 -
A crisp green salad on the side cuts through the richness beautifully.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
9-inch pie plate
03 -
whisk
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 25-35g