Homemade Chicken Pot Pie

Here’s a comforting and classic Homemade Chicken Pot Pie recipe — featuring tender chicken, creamy filling, and a flaky golden crust. It’s cozy, satisfying, and a total crowd-pleaser!

🥧 Homemade Chicken Pot Pie

🍗 Ingredients

For the Filling:

2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 stalk celery, diced
⅓ cup all-purpose flour
1½ cups chicken broth
¾ cup milk or half-and-half
2 cups cooked, shredded chicken (rotisserie works great)
¾ cup frozen peas
Salt & pepper, to taste
Optional: ½ tsp thyme or poultry seasoning

For the Crust:

1 package refrigerated pie crusts (or use homemade)
1 egg, beaten (for egg wash)

🔥 Instructions

1. Preheat Oven:

Preheat to 400°F (200°C).

2. Make the Filling:

In a large skillet or saucepan, melt butter over medium heat.
Add onion, garlic, carrots, and celery. Cook until softened (5–7 minutes).
Stir in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in chicken broth and milk, stirring constantly until thickened (about 3–5 minutes).
Add cooked chicken, peas, salt, pepper, and herbs. Mix well.
Remove from heat and let cool slightly.

3. Assemble the Pie:

Roll out one pie crust into a 9-inch pie plate.
Fill with the cooled chicken mixture.
Top with second crust. Trim excess dough, pinch edges to seal, and cut a few slits in the top to vent steam.
Brush with beaten egg for a golden crust.

4. Bake:

Bake for 35–40 minutes, or until crust is golden brown and filling is bubbling.
If the edges brown too quickly, cover them with foil halfway through baking.

5. Cool & Serve:

Let rest 10–15 minutes before slicing. This helps the filling set.

🧊 Make Ahead & Freezing:

Make ahead: Prep filling and refrigerate for up to 2 days before assembling and baking.
Freeze: Assemble (unbaked), wrap tightly, and freeze up to 3 months. Bake from frozen at 375°F for 60–70 minutes.

📝 Tips:

Swap in leftover turkey or veggies for variations.
Add a splash of cream or white wine for extra richness.
Use puff pastry on top for a flakier version!

Would you like a mini pot pie, biscuit-topped, or crustless variation? I’d be happy to share those too!