Homestyle Chicken Pot Pie: Flaky Crust, Creamy Filling (Print Version)

Homemade Chicken Pot Pie Recipe: My familys favorite! Enjoy a rich, creamy filling and golden, flaky crust. Easy comfort food for any night.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, wheat, chicken

# Ingredients:

→ Main Fillings

01 - 2-3 cups cooked chicken, shredded or diced
02 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

→ Creamy Sauce Essentials

03 - ½ cup unsalted butter (1 stick)
04 - ½ cup all-purpose flour
05 - 2 cups chicken broth
06 - 1 cup whole milk

→ Flavor Boosters

07 - ½ cup yellow onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried thyme
10 - Salt and black pepper, to taste

→ Crust & Finishing Touches

11 - 2 refrigerated pie crusts (9-inch)

# Instructions:

01 - First things first, get your pie crusts out of the fridge about 15 minutes before you start, so they can warm up a bit and be easier to work with. Unroll one crust and gently press it into a 9-inch pie dish. Don't worry if it's not perfect; mine rarely is! Trim any excess, leaving about a ½-inch overhang. Pop it back in the fridge while you make the filling. This is where I always forget to pre-warm the crust, leading to a little wrestling match with cold dough.
02 - In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until it's softened and translucent, about 5-7 minutes. Oh, the smell of sautéing onions, it just signals that something delicious is about to happen! Stir in the minced garlic and dried thyme, and cook for another minute until fragrant. Don't let the garlic burn, that's a mistake I made once and it ruined the whole batch, honestly.
03 - Sprinkle the flour over the softened onions, garlic, and thyme. Stir constantly for 1-2 minutes, letting it cook into a thick paste – this is your roux! It's so satisfying to see it come together. Slowly whisk in the chicken broth, a little at a time, until the mixture is smooth and lump-free. Then, gradually whisk in the whole milk. Bring it to a gentle simmer, stirring frequently, until the sauce thickens to your liking, about 5-7 minutes. It should coat the back of a spoon beautifully.
04 - Once your sauce is thick and bubbly, remove it from the heat. Stir in the cooked chicken and the frozen mixed vegetables. Give it a good stir to make sure everything is evenly coated in that glorious, creamy sauce. Season generously with salt and black pepper. This is where you can really taste and adjust; I usually add a little more pepper than most recipes call for, because I love that warmth. Make sure the vegetables are well distributed, nobody wants a bite with just chicken!
05 - Pour the delicious filling into your chilled pie crust. Try to get it as even as possible. Unroll the second pie crust and carefully place it over the filling. Trim the edges again, leaving about a ½-inch overhang. Crimp the edges together with a fork or your fingers to seal the top and bottom crusts. If you're feeling fancy, you can make little decorative cuts, but I usually just do a few slits in the top for steam to escape. Don't forget these slits, or you'll have a very puffy, potentially exploding pie!
06 - Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch any potential drips – a lesson learned the hard way!). Bake for 35-45 minutes, or until the crust is deeply golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with foil. Once it’s done, the whole kitchen will smell incredible. Let it cool for at least 10-15 minutes before slicing and serving. This resting time helps the filling set, trust me, it’s worth the wait for this Homestyle Chicken Pot Pie Recipe.

# Notes:

01 - Always let your filling cool a bit before putting it into the pie crust; it helps prevent a soggy bottom, a mistake I've made too many times.
02 - This Homestyle Chicken Pot Pie Recipe tastes even better the next day, so it’s a great make-ahead meal for busy weeks.
03 - No chicken? Ground turkey works surprisingly well, I tried it once and it was pretty good, kinda, for this Homestyle Chicken Pot Pie Recipe.
04 - A little sprinkle of fresh parsley right before serving adds a nice pop of color and freshness.

# Equipment Needed:

01 - 9-inch pie dish
02 - Large skillet or Dutch oven
03 - Whisk
04 - Measuring cups and spoons
05 - Baking sheet

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 25-35g

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