Hearty Homemade Chicken Pot Pie with Flaky Crust (Print Version)

Homemade Chicken Pot Pie recipe - a warm, savory classic with tender chicken and veggies under a golden, flaky crust. Perfect for comforting family meals.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Filling Foundation

01 - 2 cups cooked chicken, shredded or diced
02 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tsp dried thyme

→ Creamy Goodness

06 - 1/2 cup unsalted butter
07 - 1/2 cup all-purpose flour
08 - 2 cups low-sodium chicken broth
09 - 1 cup whole milk or half-and-half

→ Crust Essentials

10 - 2 refrigerated pie crusts (9-inch)

→ Flavor Boosters

11 - 1 tsp salt (or to taste)
12 - 1/2 tsp black pepper (or to taste)

# Instructions:

01 - First things first, get your veggies ready. If you’re using frozen, no need to thaw them, just have them handy. Dice your onion and mince your garlic. Now, in a large, deep skillet or Dutch oven, melt your butter over medium heat. Once it’s shimmering, toss in the diced onion and let it soften, about 5-7 minutes. You want it translucent, not browned, releasing that sweet, savory smell. This is where the flavor foundation for your Homemade Chicken Pot Pie truly begins to develop.
02 - Next, stir in the minced garlic and cook for just a minute until fragrant – seriously, don't let it burn, that's a mistake I've made too many times! Sprinkle in the flour, stirring constantly for about 2 minutes. This creates a roux, thickening our sauce. It might look a little clumpy, but don't worry. Slowly whisk in the chicken broth, a little at a time, making sure to get rid of any lumps. Then, gradually whisk in the whole milk or half-and-half until the sauce is smooth and starts to thicken. It should be coating the back of your spoon, a beautiful creamy base for our Homemade Chicken Pot Pie.
03 - Once your sauce is looking good, stir in the cooked chicken, mixed vegetables, and dried thyme. Give it a good stir to combine everything evenly. Now for the crucial part: seasoning! Add salt and black pepper to taste. I always start with a teaspoon of salt and half a teaspoon of pepper, then taste and adjust. You want that filling to sing with flavor, not just be bland. This is where your Homemade Chicken Pot Pie starts to truly come alive, smelling absolutely divine.
04 - Preheat your oven to 400°F (200°C). Grab a 9-inch pie dish and unroll one of your refrigerated pie crusts. Gently press it into the bottom and up the sides of the dish. Pour your delicious, creamy chicken and vegetable filling into the crust. Make sure it's evenly distributed. The aroma by now is probably driving you wild, honestly, it always gets me!
05 - Unroll the second pie crust and carefully place it over the filling. Trim any excess dough from the edges, leaving about a half-inch overhang. Now, crimp the edges together with your fingers or a fork to seal the pie. Don't forget to cut a few slits in the top crust; this lets the steam escape and prevents a soggy top, a lesson I learned the hard way with an exploding pie once! You want that beautiful golden, flaky top for your Homemade Chicken Pot Pie.
06 - Place your assembled Homemade Chicken Pot Pie on a baking sheet (just in case of any overflow, which happens, trust me!). Bake for 30-40 minutes, or until the crust is beautifully golden brown and the filling is bubbling hot. If the crust starts to brown too quickly, you can loosely tent it with foil. Once it’s out of the oven, let it rest for 10-15 minutes before slicing. This allows the filling to set, preventing a runny mess, and honestly, the wait is the hardest part!

# Notes:

01 - Always cook your roux for at least 2 minutes to get rid of that raw flour taste; I learned this the hard way!
02 - Don't skip the resting time after baking; it helps the filling set and prevents a messy slice, trust me.
03 - Using a good quality, low-sodium broth truly makes a difference in the overall flavor of your Homemade Chicken Pot Pie.
04 - For an extra golden, shiny crust, brush the top with an egg wash before baking.

# Equipment Needed:

01 - Large deep skillet or Dutch oven
02 - 9-inch pie dish
03 - whisk
04 - baking sheet

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-30g

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