Homemade Chicken Pot Pie
This cozy, creamy chicken pot pie is the ultimate comfort food for chilly nights. Made with pantry staples and a flaky crust (store-bought or homemade), it's a family favorite that comes together with minimal fuss but maximum flavor.
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.
Notes
Customize with corn or green beans in place of peas, or swap chicken for turkey. For a gluten-free version, use a GF crust and flour blend. Leftovers reheat well and can be frozen before or after baking. Tent with foil during baking if the crust browns too fast.
Nutrition
Calories: 415kcalCarbohydrates: 28gProtein: 22gFat: 24gSaturated Fat: 10gCholesterol: 85mgSodium: 560mgPotassium: 480mgFiber: 3gSugar: 4gVitamin A: 3900IUVitamin C: 5mgCalcium: 70mgIron: 2.5mg
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