If you have ever craved the warm, comforting embrace of a hearty meal, this Homemade Chicken Pot Pie Recipe is an absolute game changer. Bursting with tender chicken, vibrant veggies, and a rich, creamy filling nestled inside a flaky golden crust, it’s the quintessential comfort food that feels like a hug in every bite. Whether you’re cooking for a family dinner or want to impress friends with homemade goodness, this pot pie delivers on taste, texture, and that nostalgic feeling of home-cooked love.
Ingredients You’ll Need
Each ingredient in this recipe brings its own personality to the pot pie, creating a perfect balance of flavors and textures. From the luscious butter that enriches the filling to the fresh parsley that adds a pop of color, everything here is simple yet crucial for that signature homemade taste.
- Homemade pie crust (2 rounds): The flaky foundation that holds all the goodness together, providing buttery crispness.
- 4 cups cooked shredded chicken: The hearty, protein-packed star of the filling, adding substance and savoriness.
- 6 Tbsp unsalted butter: Used to sauté veggies and build a rich, silky gravy base.
- 1 medium yellow onion (1 cup chopped): Adds sweetness and depth when caramelized gently.
- 2 medium carrots (1 cup thinly sliced): For a touch of earthiness and vibrant color.
- 8 oz white or brown mushrooms (sliced, stems discarded): Give umami and a tender bite.
- 3 garlic cloves (minced): Infuses the filling with aromatic flavor.
- 1/3 cup all-purpose flour: Thickens the filling to that perfect, hearty texture.
- 2 cups chicken stock: Provides savory backbone and moisture to the filling.
- 1/2 cup heavy cream: Adds luscious creaminess and smooth mouthfeel.
- 2 tsp fine sea salt (or to taste): Balances flavors beautifully throughout the dish.
- 1/4 tsp black pepper (plus more for garnish): Adds a gentle kick without overpowering.
- 1 cup frozen peas (do not thaw): Brings a sweet pop of freshness and color contrast.
- 1/4 cup finely chopped parsley (plus more for garnish): Brightens every bite with a fresh herbal note.
- 1 egg (beaten for egg wash): Creates a gorgeous golden-brown finish on the crust.
How to Make Homemade Chicken Pot Pie Recipe
Step 1: Sauté Your Veggies
Start by melting the unsalted butter in a large pot or Dutch oven. Toss in your diced onions and sliced carrots, and sauté them gently over medium heat. We’re aiming for tender, just softened veggies that build the flavorful base of your filling, so be patient as they soften for about eight minutes.
Step 2: Add Mushrooms and Garlic
Next, the mushrooms go in along with the minced garlic. Cook everything together for an additional five minutes until the mushrooms have released their moisture and become tender. These ingredients bring layers of umami and aromatic depth that make this pie so irresistible.
Step 3: Make the Gravy
Sprinkle in the flour and stir it constantly for two minutes. This step cooks out the raw flour taste and sets you up for the velvety gravy. Slowly whisk in the chicken stock and heavy cream, then bring the mixture to a simmer. Cook for about one minute until it thickens to that perfect sauce consistency, then season it well with salt and pepper.
Step 4: Combine Filling Ingredients
Now, stir in your shredded chicken, frozen peas, and chopped parsley. The peas keep their bright color and slight snap by being added frozen, creating contrast to the creamy texture. Once everything is fully combined, remove the pot from the heat and let the filling cool while you prepare the crust.
Step 5: Assemble the Pot Pie
Roll out one of your pie crust disks into a 12-inch circle and gently place it into a deep 9-inch pie dish. Pour the filling over this bottom crust, spreading it evenly. Roll out the second crust to about 10 inches and lay it on top. Trim any excess and crimp the edges to seal your pie like a pro. Don’t forget to cut five small slits in the top crust to let the steam escape while it bakes. Brush the crust with beaten egg and sprinkle lightly with coarse salt and pepper for a golden, seasoned finish.
Step 6: Bake to Golden Perfection
Bake your masterpiece in a preheated 425°F oven for 30 to 35 minutes. Keep a close eye on the edges—if they brown too quickly, protect them with a homemade foil shield. Once baked, allow your pot pie to rest for 15 minutes before slicing. This cooling time lets the filling set perfectly, ensuring clean slices and a luxurious bite every time.
How to Serve Homemade Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh parsley adds brightness and color right before serving. For a little extra flair, a dusting of cracked black pepper or a few flakes of flaky sea salt can elevate both look and flavor.
Side Dishes
Serve your pot pie alongside a crisp green salad with a light vinaigrette to balance its richness. Roasted Brussels sprouts or steamed green beans also make excellent partners, offering fresh and earthy complements.
Creative Ways to Present
If you’re feeling adventurous, try making individual pot pies in ramekins for a charming single-serving presentation. Alternatively, cut the pie into rustic squares and accompany with a dollop of sour cream or a spoonful of chutney for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken pot pie covered in the refrigerator for up to 3 days. Keeping it tightly covered prevents the crust from becoming soggy and the filling from drying out.
Freezing
You can freeze the pot pie either before or after baking. Wrap it tightly in foil and plastic wrap, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat your pot pie in a 350°F oven for about 25-30 minutes or until heated through. This gentle warming crisps the crust back up and keeps the filling creamy and delicious.
FAQs
Can I use store-bought pie crust for this Homemade Chicken Pot Pie Recipe?
Absolutely! While homemade crust adds a special touch, store-bought crusts are a fantastic shortcut that can still yield great results with flaky, buttery pastry.
What can I substitute for heavy cream?
If you want to lighten the filling, whole milk or half-and-half can work in a pinch, though the richness won’t be quite the same.
Can I use leftover cooked chicken?
Definitely! Leftover roasted or poached chicken works wonderfully in this recipe, making it a great way to repurpose dinner scraps.
How do I prevent a soggy bottom crust?
Pre-baking the bottom crust slightly or using a deep pie dish to contain the filling can help. Also, letting the filling cool before assembling the pie minimizes moisture issues.
Can I add other vegetables?
Yes, but stick to sturdy veggies like potatoes or green beans that can hold up to baking. Avoid watery veggies that might make the filling too runny.
Final Thoughts
This Homemade Chicken Pot Pie Recipe isn’t just a meal; it’s a celebration of comfort food done right. With every buttery crust and creamy, savory bite, you’re treating yourself and loved ones to something truly special. Don’t hesitate—grab those ingredients and make your kitchen smell like home.
