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.

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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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.

Notes

Add diced potatoes or green beans for variety.

Use rotisserie chicken and pre-made crusts to save time.

For a vegetarian version, use mushrooms and vegetable broth.

For extra richness, add a splash of cream to the filling.

Use olive oil and non-dairy milk for a dairy-free version.

Store leftovers in the fridge up to 4 days. Reheat in oven at 350°F (175°C) for best texture.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/6 of pie)
Calories: 435
Sugar: 4g
Sodium: 480mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 34g
Fiber: 3g
Protein: 18g
Cholesterol: 75mg