Chicken Pot Pie Recipe

Dive into pure comfort with this Chicken Pot Pie Recipe, a dish that promises a hearty and satisfying meal perfect for any occasion. This recipe is your key to unlocking a delicious, homemade version of this beloved classic, saving you money and delivering unparalleled flavor.

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Prep Time 30

Cook Time 45

Resting Time 15

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 tablespoons Unsalted butter
1 cup Yellow onion, chopped about 1 medium
1 cup Carrots, chopped about 2 medium
1 cup Celery, chopped about 2 stalks
1/2 cup All-purpose flour
1 teaspoon Salt
1/2 teaspoon Black pepper
1/4 teaspoon Dried thyme
2 cups Low-sodium chicken broth
1 cup Milk whole or 2% recommended
2 cups Cooked chicken, shredded or diced rotisserie chicken works great!
1 cup Frozen peas
1 cup Frozen corn
1 package (14.1 ounces) Refrigerated pie crusts 2 crusts, or homemade double pie crust

Equipment

Large pot or Dutch oven
9-inch pie plate
- Baking Sheet
Aluminum Foil

Method

Preheat your oven to 400°F (200°C). If you're using refrigerated pie crusts, let them sit at room temperature for about 15 minutes according to package directions.
In a large pot or Dutch oven, melt the 2 tablespoons of butter over medium heat.
Add the chopped yellow onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables are softened but not browned.
Stir in the 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon dried thyme. Cook, stirring constantly, for about 1 minute to lightly toast the flour and cook out the raw flour taste.
Gradually whisk in the 2 cups of chicken broth and 1 cup of milk. Continue to cook, whisking frequently, until the sauce thickens, which should take about 5-7 minutes. Make sure there are no lumps of flour.
Stir in the 2 cups of cooked chicken, 1 cup of frozen peas, and 1 cup of frozen corn. Cook for another 2-3 minutes, until heated through. Taste and adjust seasoning if needed.
2 tablespoons Unsalted butter, 1 cup Yellow onion, chopped, 1 cup Carrots, chopped, 1 cup Celery, chopped, 1/2 cup All-purpose flour, 1 teaspoon Salt, 1/2 teaspoon Black pepper, 1/4 teaspoon Dried thyme, 2 cups Low-sodium chicken broth, 1 cup Milk, 2 cups Cooked chicken, shredded or diced, 1 cup Frozen peas, 1 cup Frozen corn
Line a 9-inch pie plate with one of the pie crusts. Gently press it into the bottom and up the sides of the plate.
Pour the prepared chicken and vegetable filling into the pie crust-lined plate. Spread it evenly.
Place the second pie crust over the top of the filling. Crimp the edges of the top and bottom crusts together to seal. You can make decorative vents in the top crust with a knife if desired.
1 package (14.1 ounces) Refrigerated pie crusts
Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
Let the Chicken Pot Pie Recipe rest for 10-15 minutes before slicing and serving. This allows the filling to set up slightly.

Notes

Storing and Reheating Tips:
Refrigeration: Tightly cover with plastic wrap and aluminum foil, or transfer to an airtight container. Stays fresh for 3 to 4 days in the refrigerator.
Freezing: Freeze the entire unbaked pie (wrap well) or individual portions in freezer-safe containers. Keep for 2 to 3 months.
Reheating: Place a sliced portion on a baking sheet and warm in a preheated oven at 350°F (175°C) for 15-20 minutes. Reheat a whole frozen pie from thawed for 30-45 minutes, or from frozen at 325°F (160°C) for longer.