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Classic Homemade Chicken Pot Pie

Classic Homemade Chicken Pot Pie
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Classic Homemade Chicken Pot Pie is a comforting and nostalgic dish featuring tender shredded chicken and fresh vegetables enveloped in a creamy sauce and baked beneath a flaky, golden crust. Perfect for cozy family dinners or special occasions, this recipe combines wholesome ingredients with rich flavors for a satisfying meal that evokes warmth and togetherness.

Ingredients

Scale

Protein

  • 2 cups cooked and shredded chicken

Vegetables

  • 1 cup diced carrots
  • 1 cup peas
  • 1 cup diced celery
  • 1/2 cup diced onion

Roux & Sauce

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk or cream

Pie Crust

  • 2 pie crusts (homemade or store-bought), enough to line and cover the pie dish

Herbs and Seasonings

  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 teaspoon garlic powder or minced garlic

Instructions

  1. Prepare the Filling: Start by sautéing diced onions, carrots, and celery in butter over medium heat until tender. Sprinkle flour over the vegetables and stir to create a roux. Gradually whisk in chicken broth and milk, stirring constantly until the sauce thickens into a smooth, creamy consistency. Add shredded cooked chicken and peas, season with thyme, salt, pepper, and garlic, then simmer gently to blend all the flavors.
  2. Roll Out the Pie Crust: On a floured surface, roll out one half of your pie dough evenly to line your baking dish, ensuring the thickness is uniform to support the filling properly.
  3. Assemble the Pie: Pour the prepared chicken and vegetable filling into the crust-lined baking dish. Roll out the second half of the dough and place it over the filling. Trim excess dough and press edges together tightly to seal. Cut several small slits on top to allow steam to escape during baking.
  4. Bake Until Golden: Preheat the oven to 400°F (205°C). Place the assembled pie on the middle rack and bake for 30-40 minutes or until the crust is golden brown and the filling is bubbling through the vents.
  5. Rest Before Serving: Remove the pie from the oven and let it rest for about 10 minutes to allow the filling to set, making it easier to slice and serve. Enjoy warm.

Notes

  • Use cold butter for the crust to achieve flaky, tender layers.
  • Allow filling to cool slightly before assembling to prevent a soggy crust bottom.
  • Seal edges well by pressing and crimping dough firmly to avoid leaks.
  • Brush crust with beaten egg before baking for a glossy, golden finish.
  • Include fresh herbs like thyme or rosemary for added aromatic depth.

Nutrition

Keywords: chicken pot pie, comfort food, homemade pot pie, classic chicken pot pie, creamy chicken pie, savory pot pie

Find it online: https://mealsbysarah.com/classic-homemade-chicken-pot-pie/