Classic Homemade Chicken Pot Pie
The Classic Homemade Chicken Pot Pie is a timeless dish that embodies warmth and comfort in every bite. Filled with tender chicken, vibrant vegetables, and a creamy sauce, all enveloped in a flaky, golden crust.
Equipment
- Skillet
- Pie Dish
Ingredients
Main Ingredients
- 2 cups Cooked, diced chicken breast Best when cooked until tender; rotisserie chicken can be used.
- 1 cup Carrots Fresh or frozen, adds color and nutrition.
- 1 cup Peas Fresh or frozen, contributes sweetness.
- 1 cup Corn Fresh or frozen, adds sweetness.
- 1 medium Onion Finely chopped, enhances flavor.
- 2 cloves Garlic Minced, adds depth to the dish.
- 4 tablespoons Unsalted butter For sautéing vegetables and creating roux.
- 1/3 cup All-purpose flour Used to create the roux.
- 1.75 cups Low-sodium chicken broth Provides moisture and flavor.
- 3/4 cup Whole milk Adds creaminess to the filling.
Seasonings
- to taste Salt
- to taste Pepper
- 1 teaspoon Thyme Enhances flavor.
- a pinch Nutmeg Elevates the flavors.
Crust
- 2 pieces Pre-made pie crusts Or homemade dough.
Instructions
- Preheat your oven to 425°F (220°C).
- Melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and sauté for an additional minute.
- Incorporate the diced chicken breast and heat through for about 3-4 minutes.
- Add the mixed vegetables and cook for another 3-5 minutes until tender.
- Sprinkle 1/3 cup of flour over the mixture and stir to coat.
- Gradually pour in 1.75 cups of chicken broth while stirring constantly until thickened, about 5-7 minutes.
- Stir in 3/4 cup of milk, salt, pepper, thyme, and nutmeg. Simmer for another 2-3 minutes.
- Remove from heat and let cool slightly.
- Roll out one pie crust into a 9-inch pie dish and pour in the filling.
- Cover with the second pie crust, crimp the edges, and cut slits in the top crust.
- Brush the top crust with a beaten egg or milk if desired.
- Bake for 30-35 minutes until the crust is golden brown and filling is bubbling.
- Let cool for 10 minutes before serving.
Notes
For variations, consider adding mushrooms, fresh herbs, or using turkey instead of chicken. This dish is perfect for potlucks and can be made mini for easy serving.