chicken pot pie recipe

Homemade Chicken Pot Pie Recipe: Comfort in Every Bite

There’s something magical about pulling a golden, bubbling chicken pot pie from the oven on a cool evening. The buttery crust gives way to creamy chicken filling studded with tender vegetables—it’s the kind of meal that wraps you up like a warm blanket. This version strikes the perfect balance of rich, savory flavor and cozy nostalgia, just like Grandma used to make, but with a few modern tweaks for guaranteed success every time.

🛒 Ingredients

For the Filling:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 2 cups cooked chicken breast, shredded (about 2 large breasts)
• 2 cups chicken broth
• 1 cup whole milk or heavy cream
• 1 cup frozen peas
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ¼ teaspoon smoked paprika (optional, for depth of flavor)

For the Crust:

• 2 pie crusts (store-bought or homemade)
• 1 egg, beaten (for egg wash)

👩‍🍳 Directions

1. Preheat the Oven:
   Set your oven to 400°F (200°C).
2. Cook the Veggies:
   In a large skillet, melt butter with olive oil over medium heat. Add onions, carrots, and celery. Sauté for about 5 minutes, until softened. Add garlic and cook for another minute.
3. Make the Roux:
   Sprinkle flour over the vegetables, stirring constantly for 1–2 minutes to remove the raw flour taste.
4. Add Liquids:
   Gradually pour in chicken broth while stirring, then add milk. Continue stirring until the sauce thickens into a creamy consistency—about 3–5 minutes.
5. Add Chicken and Seasonings:
   Stir in shredded chicken, peas, salt, pepper, thyme, parsley, and smoked paprika. Let it simmer for 2–3 minutes, then remove from heat.
6. Assemble the Pie:
   Line your pie dish with one crust. Pour the hot filling into the crust, spreading evenly. Place the second crust on top, trim the edges, and crimp to seal. Cut a few small slits in the center to allow steam to escape.
7. Egg Wash & Bake:
   Brush the top crust with beaten egg for a glossy golden finish. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
8. Cool Before Serving:
   Let the pie rest for 10–15 minutes before slicing. This helps the filling set beautifully.

⏱️ Timing & Nutrition

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Calories per serving: ~450 kcal

🔄 Ingredient Substitutions & Dietary Swaps

• Chicken: Use leftover turkey, rotisserie chicken, or even roasted vegetables for a vegetarian version.
• Dairy-Free: Substitute olive oil for butter and unsweetened almond milk or oat milk for dairy milk.
• Crust Alternative: Use puff pastry for a flakier texture, or mashed potatoes on top for a shepherd’s-pie twist.
• Low-Carb: Skip the crust entirely and bake the filling in ramekins topped with cauliflower mash.

🧑‍🍳 Chef’s Tips & Tricks

• Use cold butter if making homemade crust—it’s key to flaky layers.
• Pre-cook the filling and let it cool slightly before assembling to prevent a soggy crust.
• Make ahead: The filling can be prepared up to 2 days in advance and refrigerated.
• Freeze for later: Assemble but don’t bake. Wrap tightly in foil and freeze up to 3 months. Bake directly from frozen at 375°F for 55–60 minutes.

🍽️ Perfect Pairings

Serve this comforting chicken pot pie with:

• A crisp green salad with lemon vinaigrette to cut through the richness.
• Roasted garlic mashed potatoes for double comfort.
• Apple crumble or peach cobbler for dessert—a sweet finish to a cozy meal.