Name: Homestyle Chicken Pot Pie
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cooked and diced; 1/3 cup unsalted butter; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp dried thyme; 1/4 tsp dried parsley; 1 3/4 cups chicken broth; 2/3 cup whole milk; 1 cup frozen peas and carrots mix; 1/2 cup corn kernels (fresh, canned or frozen); 1/2 cup diced celery (optional); 2 1/2 cups all-purpose flour (for crust); 1 tsp salt (for crust); 1 tsp sugar (for crust); 1 cup (2 sticks) cold unsalted butter, cubed (for crust); 6–8 tbsp ice water (for crust); or 2 store-bought pie crusts

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This Homestyle Chicken Pot Pie brings together tender chicken, hearty vegetables, and a creamy, savory filling all wrapped in a buttery, flaky homemade crust. It’s a true comfort dish that tastes just like the classic version I grew up with, and it's perfect for chilly nights or a satisfying family meal.

Homestyle Chicken Pot Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

1 lb boneless, skinless chicken breasts or thighs, cooked and diced

⅓ cup unsalted butter

1 medium yellow onion, finely chopped

2 cloves garlic, minced

⅓ cup all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon dried thyme

¼ teaspoon dried parsley

1 ¾ cups chicken broth

⅔ cup whole milk

1 cup frozen peas and carrots mix

½ cup corn kernels (fresh, canned or frozen)

½ cup diced celery (optional)

For the Crust:

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) cold unsalted butter, cubed

6-8 tablespoon ice water

or use 2 store-bought pie crusts if preferred

Directions

In a large skillet over medium heat, I melt the butter and sauté the chopped onion and garlic until soft and translucent (about 3–4 minutes).

I stir in the flour, salt, pepper, thyme, and parsley to create a roux, cooking for 1–2 minutes.

Gradually, I whisk in the chicken broth and milk, letting the mixture simmer and thicken while stirring constantly (around 5 minutes).

I fold in the cooked chicken, peas and carrots, corn, and optional celery. Once well combined, I remove it from the heat and let it cool slightly.

While the filling cools, I preheat the oven to 425°F (220°C).

For the crust, I combine flour, salt, and sugar in a bowl or food processor, then cut in the cold butter until coarse crumbs form. I add ice water a tablespoon at a time until the dough holds together. I divide it in half, wrap both portions in plastic, and chill for 30 minutes.

I roll out one dough disk into a 12-inch circle and fit it into a 9-inch pie dish, trimming the edges.

I spoon the cooled filling into the crust-lined dish.

I roll out the second dough disk, place it on top, and trim and crimp the edges. Then I cut slits in the top to allow steam to escape.

I bake the pot pie for 30–35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, I cover them with foil.

After baking, I let it sit for 10 minutes before slicing and serving.

Servings and timing

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Servings: 6

Calories: 435 kcal per serving

Variations

I sometimes add diced potatoes or green beans for a twist on the classic mix.

When short on time, I use store-bought rotisserie chicken and pre-made pie crusts.

To make it vegetarian, I swap out the chicken for sautéed mushrooms and extra veggies, and use vegetable broth instead of chicken broth.

I occasionally add a splash of cream for an even richer filling.

For a dairy-free version, I use olive oil instead of butter and substitute a non-dairy milk like oat milk.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I use the oven at 350°F (175°C) until warmed through (about 15–20 minutes), which helps the crust stay crispy. For a quick option, I reheat individual slices in the microwave, though the crust softens a bit.

FAQs

How do I know when the chicken pot pie is done baking?

I look for a golden-brown crust and bubbling filling visible through the slits on top—usually around the 30 to 35-minute mark.

Can I make chicken pot pie ahead of time?

Yes, I often assemble it a day in advance and refrigerate it unbaked. When I’m ready, I just pop it into the oven and bake as directed, adding 5–10 minutes if it's going in cold.

Can I freeze chicken pot pie?

Absolutely. I freeze the unbaked pie, tightly wrapped, for up to 3 months. When baking from frozen, I add about 15–20 extra minutes to the baking time.

What’s the best way to thicken the filling?

The roux made from butter and flour, combined with the milk and broth, naturally thickens the filling. I just make sure to simmer it until it reaches a creamy, gravy-like consistency before adding the chicken and vegetables.

Can I use leftover turkey instead of chicken?

Yes, I’ve used leftover Thanksgiving turkey and it works perfectly in place of the chicken. It’s a great way to repurpose leftovers into something hearty and new.

Conclusion

This Homestyle Chicken Pot Pie is a comforting, crowd-pleasing dish that I come back to again and again. It’s easy to prepare, satisfying to eat, and endlessly adaptable. Whether I’m using it to feed my family on a weeknight or bringing it to a potluck, it always hits the mark.

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Homestyle Chicken Pot Pie

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Author: Cheryl
Total Time: 1 hour
Yield: 6 servings
Diet: Halal

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Description

This Homestyle Chicken Pot Pie combines tender chicken, hearty vegetables, and a creamy, savory filling, all encased in a flaky, buttery crust. It’s the perfect comfort food for chilly evenings or family meals.

Instructions

In a large skillet over medium heat, melt butter and sauté chopped onion and garlic until soft and translucent (about 3–4 minutes).
Stir in flour, salt, pepper, thyme, and parsley to create a roux, cooking for 1–2 minutes.
Gradually whisk in chicken broth and milk, simmering while stirring constantly until the mixture thickens (around 5 minutes).
Fold in cooked chicken, peas and carrots, corn, and optional celery. Remove from heat and let cool slightly.
Preheat oven to 425°F (220°C).
For the crust, combine flour, salt, and sugar. Cut in cold butter until coarse crumbs form. Add ice water gradually until dough forms. Divide in half, wrap, and chill for 30 minutes.
Roll out one dough disk into a 12-inch circle and fit into a 9-inch pie dish. Trim edges.
Spoon cooled filling into the crust-lined dish.
Roll out the second dough disk, place over filling, trim and crimp edges. Cut slits in top crust to vent.
Bake for 30–35 minutes or until crust is golden and filling is bubbling. Cover edges with foil if they brown too quickly.
Let sit for 10 minutes before slicing and serving.