Are you ready to transform your kitchen into a culinary paradise with the most mouth-watering, soul-warming dish that will have everyone begging for seconds? Our from-scratch Chicken Pot Pie is not just a recipe—it's a journey of pure, home-cooked comfort that combines tender shredded chicken, vibrant vegetables, and a creamy, luxurious sauce, all nestled between two perfectly golden, flaky pie crusts. This isn't just dinner; it's a heartwarming experience that will transport you to grandma's kitchen with every single bite!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pie crusts
Instructions
- Preheat the oven to 425°F (218°C) and ensure a rack is positioned in the center of the oven.
- If not already prepared, cook chicken breasts by boiling or baking until fully cooked through. Once cooled, shred the chicken into bite-sized pieces using two forks.
- In a large skillet, melt butter over medium heat. Add chopped onions and sauté until translucent and soft, approximately 3-4 minutes.
- Sprinkle flour over the butter and onion mixture, stirring constantly to create a roux. Cook for 1-2 minutes to remove raw flour taste.
- Gradually pour in chicken broth and milk, whisking continuously to prevent lumps from forming. Simmer the mixture until it thickens, about 5 minutes.
- Add salt, black pepper, diced carrots, peas, and potatoes to the sauce. Stir to combine and cook for an additional 3-4 minutes.
- Mix in the shredded chicken, ensuring all ingredients are evenly distributed and coated with the creamy sauce.
- Roll out one pie crust and place it into a 9-inch pie dish, allowing some overhang around the edges.
- Pour the chicken and vegetable filling into the pie crust, spreading it evenly.
- Cover the filling with the second pie crust. Trim excess dough and crimp the edges to seal. Cut 3-4 small slits on top to allow steam to escape.
- Optional: Brush the top crust with an egg wash (1 beaten egg + 1 tablespoon water) for a golden, shiny finish.
- Place the pie on a baking sheet to catch any potential drips and bake for 30-35 minutes, or until the crust is golden brown and filling is bubbling.
- Remove from oven and let the pie rest for 10-15 minutes before serving to allow the filling to set.
- Slice and serve hot, enjoying the creamy, comforting chicken pot pie.
Tips
- Use fresh ingredients: The quality of your chicken, vegetables, and broth can make a huge difference in the final flavor.
- Don't rush the roux: Take your time when making the butter and flour mixture to ensure a smooth, lump-free sauce.
- Pre-cook vegetables slightly: This helps maintain their texture and ensures they're perfectly tender in the final dish.
- Let the pie rest: Allowing the pie to sit for 10-15 minutes after baking helps the filling set and makes serving easier.
- Get creative with crusts: Try brushing the top with an egg wash for a gorgeous golden shine, or experiment with decorative edge crimping.
- Make ahead friendly: You can prepare the filling and assemble the pie in advance, refrigerating until you're ready to bake.
- Customize your filling: Feel free to add herbs like thyme or swap vegetables based on your preference or seasonal availability.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 28g
Protein: 22g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 75mg
