Easy Homemade Chicken Pot Pie
Incredibly easy Homemade Chicken Pot Pie with a creamy chicken and veggie-loaded filling and buttery, flaky crust (use my simple recipe or use store-bought!). This family-favorite meal is comforting, delicious, and simpler than you think!
Servings:6 servings
Ingredients
- 4 tablespoons butter, plus extra for the dish
- 1 white or yellow onion, diced
- 4 whole carrots, peeled and diced
- 2 celery stalks, chopped
- salt and pepper, to taste
- 1 tablespoon fresh thyme leaves
- 2 medium-large chicken breasts, cut into 1-inch pieces
- 3 tablespoons flour
- 1 cup chicken broth
- 1 ½ cups half and half, or whole milk
- ¾ cup frozen peas
- 2 sheets refrigerated pie crust, or one homemade pie crust
- 1 egg, lightly beaten
Instructions
- Preheat the oven to 425 degrees. Melt the butter in a large skillet, Dutch oven or frying pan set over a medium high heat.
- Stir in the onion, carrot and celery, along with a pinch of salt. Cook until the onions are soft and have started to color.
- Stir in the fresh thyme, followed by the chicken, seasoned well with salt and pepper. Cook until the chicken has started to brown. Sprinkle with the flour and cook for a further minute.
- Pour in the broth, and the heavy cream or milk. Cook, stirring often, until the sauce has thickened to slightly thinner than you want your finished pie filling. Stir in the frozen peas, and remove from the heat. Add a little more salt and pepper, if needed, and set aside to cool a little.
- While the filling is cooling, lightly butter a 9 inch pie plate and line with one of the pie crusts.
- Add the filling to the pie dish, and brush the exposed edges of the pastry with beaten egg. Lay the other pie crust on top, and press down to seal the edges. Trim off any excess with a sharp knife and crimp the edges.
- Brush the top of the pie with egg wash and cut a small slit in the middle to let out steam. Bake for 30-35 minutes, or until the pastry is cooked and the top is golden - you may need a little more or a little less baking time if your oven runs a little hot or a little cold.
- Let the pie to rest for 10-15 minutes before slicing.
Notes
- To prevent a soggy bottom pie, simply choose a metal pie plate which will conduct heat better. If you're not sure if your metal pie plate will conduct heat, try this trick: When you preheat the oven, place a thick sheet pan or pizza stone to heat up in the oven, and bake your pie on top to help cook the pastry on the bottom.
- Just want that top crust? Easy — just pour the pie crust into a heatproof glass or ceramic pie dish or suitable skillet and brush the edges with egg wash. From there, proceed to top the pie with just a single pie crust and press down the edges. Continue with the recipe as stated.
- Want to top with homemade or store-bought biscuits? I've got you covered there too. For the best chicken pot pie topped with biscuits, bake the refrigerated biscuits as per the can's instructions, and drop the fully baked biscuits (estimate about 1 per person) on top of the cooked pie filling in the skillet. Allow to sit for two minutes, or until the biscuits are warmed through on the pot pie. If you decide to use this method, be sure that the chicken pieces are cooked through before serving.
- Optional white cooking wine: add 1/4 cup cooking wine before step 4. Stir until mostly evaporated.
Nutrition
Calories: 160 kcal, Carbohydrates: 12 g, Protein: 20 g, Fat: 3 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Trans Fat: 0.01 g, Cholesterol: 77 mg, Sodium: 286 mg, Potassium: 526 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 7075 IU, Vitamin C: 14 mg, Calcium: 49 mg, Iron: 1 mg