Best Homemade Chicken Pot Pie
A comforting bowl of homemade chicken pot pie with a creamy filling and flaky crust, perfect for family dinners or cozy meals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, chopped
- 1 cup carrots, sliced
- 1 cup peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat the oven to 425°F (220°C).
- Create the veggie base by melting the butter in a medium saucepan over medium heat, then adding chopped celery, sliced carrots, and peas. Cook until tender, about 5-7 minutes.
- Make the sauce by stirring in the flour, salt, pepper, and onion powder, mixing until combined. Gradually whisk in the chicken broth and milk, cooking until bubbly and thick, about 3-5 minutes.
- Combine chopped chicken with the prepared sauce, stirring to mix well.
- Prepare the pie crust by rolling out one crust and placing it in a 9-inch pie pan. Fill with the chicken mixture.
- Top by placing the second crust over the filling, sealing the edges, and cutting slits in the top to allow steam to escape.
- Bake the pie in the oven for 30-35 minutes, or until the crust is golden brown.
- Cool the pie for a few minutes before slicing and serving.
Notes
Use leftover rotisserie chicken to simplify prep. Ensure veggies remain tender-crisp for best texture.