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Chicken pot pie is a timeless dish that evokes feelings of warmth, comfort, and nostalgia. For many, it embodies the essence of home-cooked meals, often associated with family gatherings and cherished traditions. This hearty dish, filled with succulent chicken, vibrant vegetables, and a creamy sauce, encased in a golden, flaky crust, is more than just a meal; it’s an experience that brings people together.

Classic Homemade Chicken Pot Pie Recipe

Discover the warmth and nostalgia of a Classic Homemade Chicken Pot Pie! This comforting dish features succulent chicken, vibrant veggies, and a creamy sauce wrapped in a flaky crust. Perfect for family dinners or special occasions, making it from scratch creates lasting memories. Join the culinary journey and whip up this delightful meal that everyone will love! #ChickenPotPie #Homemade #ComfortFood #FamilyRecipe #CookingFromScratch #Foodie #Yummy
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Ingredients
  

2 cups cooked chicken, shredded or diced

1 cup frozen peas and carrots mix

1 cup diced potatoes (peeled)

1/3 cup butter

1/3 cup all-purpose flour

1/2 cup onion, chopped

1 3/4 cups chicken broth

2/3 cup milk

1 teaspoon thyme

1 teaspoon garlic powder

Salt and pepper to taste

2 (9-inch) unbaked pie crusts (store-bought or homemade)

1 egg (beaten, for brushing)

Instructions
 

Prep the Vegetables: In a medium pot, add diced potatoes and cover them with water. Bring to a boil and cook until tender, about 10-12 minutes. Drain and set aside.

    Cook the Filling: In a large skillet, melt the butter over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes. Stir in the flour and cook for 1-2 minutes to create a roux.

      Make the Sauce: Gradually pour in the chicken broth, whisking constantly to avoid lumps. Add the milk and continue to whisk until the mixture thickens, about 5 minutes. Stir in thyme, garlic powder, salt, and pepper.

        Combine Ingredients: Add the cooked chicken, peas, carrots, and drained potatoes into the skillet. Mix until all ingredients are coated in the sauce. Remove from heat and let cool slightly.

          Assemble the Pie: Preheat your oven to 425°F (220°C). Place one pie crust in a 9-inch pie plate. Pour the chicken filling into the crust. Cover with the second pie crust, and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape.

            Brush and Bake: Brush the top crust with the beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

              Cool and Serve: Allow the pot pie to cool for about 10 minutes before cutting. Serve warm and enjoy!

                Prep Time: 20 mins | Total Time: 1 hr | Servings: 6