Chicken Pot Pie Recipe Homemade is my solution every single chilly weeknight when I’m tempted to order takeout (again, ugh). I know how it goes: you’re hungry, you want something cozy, but you don’t want to mess with fussy techniques or fancy gadgets. Honestly, there’s nothing that feels more like home than cutting through that golden, flaky pie crust to find hot, creamy chicken and veggies underneath. You won’t need culinary wizardry—just patience, pantry basics, and maybe a roomy sweatshirt for ultimate comfort. Let’s keep it simple yet special, shall we?
Why This Recipe Works
First off, this chicken pot pie recipe homemade comes together with ingredients most folks have on hand. That’s a life-saver. Chicken thighs, or even rotisserie chicken if you’re in a hurry, work like magic. The filling is thick, creamy, and just salty enough. You don’t need premade soup mixes—trust me, making it from scratch takes about five minutes longer, but the flavor is shocking (in a good way). Oh, and the crust? Store-bought’s totally fine. I’ve used both, and no one in my house ever complained. Seriously, this is comfort food perfection. Sometimes I double up the veggies if my week’s been extra wild, and it still works out.
Every holiday season, I make this chicken pot pie recipe homemade for my family, and everyone ends up fighting over the last slice!
How to Make Homemade Chicken Pot Pie
Okay, here’s the good stuff. First, cook your chicken—I just boil or roast it and shred it up. Or snag a cooked chicken at the store if time’s tight. Meanwhile, sauté onions, carrots, and celery in a big pan until soft. Toss in a splash of butter (don’t skimp, it makes things silky) and blend flour to make a quick paste. Pour in chicken broth and milk, stir like mad until smooth, and let it get thick.
Next, add in your chicken, peas, and some salt and pepper. That’s it for the filling! Pour it into a pie dish, cover with dough (crimp the edges or not, who cares), and bake until golden. No joke, that’s pretty much it. Sometimes, I’ll brush the top with a little egg to get it extra shiny—makes it look like a five-star restaurant, really.
Expert Tips
Wanna know how to make this even better or avoid some beginner goofs? Here’s what I’ve learne
Use leftover turkey for a post-Thanksgiving twist. If your sauce is lumpy, whisk harder or strain it. Crust too brown? Throw a little foil over the edges. Some days, I stir in a pinch of thyme or dried rosemary. The house smells incredible while it bakes. Got picky eaters? Dice your veggies small so they can’t pick ’em out.
And, look, you do not have to make a homemade crust unless you really want to flex.
Serving Suggestions
Here’s where it gets fun—don’t overthink it!
- Spoon it straight from the pan while it’s steamy—careful, it’s hot!
- Pair with a basic green salad or roasted veggies for less guilt.
- For true Southern vibes, serve with fluffy biscuits on the side.
- Stash leftovers in the fridge and reheat for an unbeatable work lunch.
Common Questions
Q: Can I freeze the chicken pot pie recipe homemade?
A: Sure can. Freeze before or after baking, just wrap it tight in foil.
Q: My crust never turns golden. What’s up?
A: Brush with beaten egg or milk for max browning.
Q: Can I swap the chicken for something else?
A: Turkey or even cooked tofu works—just stick with the creamy sauce.
Q: I don’t like peas. Substitute?
A: Totally. Corn or diced green beans are great stand-ins.
Q: Can this be gluten-free?
A: Yup, use a gluten-free flour blend for the sauce and a GF crust.
The Coziest Dinner You’ll Crave Again
So, to wrap this up, if you’re craving something warm and simple—this chicken pot pie recipe homemade is your ticket. It’s not fussy, not perfect, but it hits the spot every time. Don’t overthink it. Trust me, a homemade pie is worth that extra bit of effort, and your family will worship at your dinner table. For even more inspiration, check out this classic comfort food roundup for cozy meals. Now, grab your fork (or just use a spoon, I won’t judge) and dig
Homemade Chicken Pot Pie
Equipment
- Large Skillet
- Pie Dish
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or chopped
- 2 carrots diced
- 2 celery stalks diced
- 1 onion chopped
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 cup frozen peas
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 pie crust store-bought or homemade
- 1 egg beaten, for brushing (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Sauté onion, carrots, and celery in butter over medium heat until soft. Stir in flour to form a paste.
- Slowly pour in broth and milk while stirring. Cook until thick and smooth.
- Add chicken, peas, salt, and pepper. Mix well and remove from heat.
- Pour the filling into a pie dish. Cover with pie crust, crimp edges, and cut slits in the top. Brush with egg if using.
- Bake for 30–35 minutes or until the crust is golden brown. Let cool slightly before serving.