Homemade Chicken Pot Pie
Comfort food classic with a flaky crust, creamy filling, and hearty chicken & veggies. Perfect for cozy dinners and impressing guests without stress.
Equipment
- Pie Pan
- Saucepan
Ingredients
- 2 cups cooked chicken shredded or diced, rotisserie works great
- 1 cup frozen peas
- 1 cup carrots chopped
- 1/2 cup corn optional
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk or cream for extra richness
- 2 pie crusts store-bought or homemade
Instructions
- Preheat oven to 425°F (220°C).
- Melt butter in a saucepan over medium heat. Add carrots and cook until softened, about 3–4 minutes.
- Sprinkle in flour, stirring until vegetables are coated. Season with salt and pepper.
- Slowly add chicken broth and milk, stirring constantly to avoid lumps. Cook until thickened, about 5 minutes.
- Stir in chicken, peas, corn, and any additional vegetables until combined.
- Fit one pie crust into a 9-inch pie pan. Pour filling inside. Cover with second crust, seal edges, and cut slits for steam.
- Bake for 30–35 minutes until golden brown. Let rest 10 minutes before serving.
Notes
Brush top crust with egg wash for a glossy finish. Make ahead and freeze for an easy dinner later. Use leftover turkey or swap in extra veggies for variations.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 20gFat: 22gSaturated Fat: 10gCholesterol: 75mgSodium: 650mgPotassium: 320mgFiber: 3gSugar: 3gVitamin A: 5400IUVitamin C: 12mgCalcium: 60mgIron: 2.5mg
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