... Print

Classic Homemade Chicken Pot Pie with Flaky Crust

A cross-section of an amazing chicken pot showing flaky crust and creamy filling with chicken, carrots, peas, and corn.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will love this classic homemade chicken pot pie. It delivers the ultimate comfort food experience with tender chicken, creamy vegetables, and a rich, buttery, flaky crust. This recipe is far better than any store-bought version.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 refrigerated pie crusts (or homemade dough for one double-crust pie)

Instructions

  1. Preheat your oven to 400°F (200°C). If using a single crust, place one pie crust into a 9-inch pie dish and set aside.
  2. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the chicken broth until the mixture is smooth. Bring to a simmer and cook until the sauce thickens, about 3 to 5 minutes.
  4. Stir in the heavy cream, thyme, salt, and pepper. Remove the pan from the heat.
  5. Fold in the cooked chicken, carrots, celery, peas, and corn into the sauce until everything is evenly coated.
  6. Pour the creamy filling into your prepared pie dish.
  7. If making a double-crust pie, place the second pie crust over the filling. Crimp the edges to seal and cut a few slits in the top crust for steam to escape. If you prefer a single-crust pie, skip this step.
  8. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  9. Let the chicken pot pie cool for at least 15 minutes before slicing and serving.

Notes

  • For an easy weeknight version, skip the bottom crust and top the filling with store-bought biscuit dough instead of a second pie crust. Bake until the biscuits are golden.
  • To make this a **Chicken Pot Pie Casserole**, pour the filling into a 9×13 inch baking dish and top evenly with biscuit dough or crushed crackers mixed with melted butter.
  • If you are short on time, use 3 cups of shredded rotisserie chicken for the filling.

Nutrition

Find it online: https://kitchenuser.net/classic-chicken-pot-pie-homemade-recipe/