Homemade Chicken Pot Pie

Why Make This Recipe

Homemade Chicken Pot Pie is a comforting and delicious dish that brings warmth to your kitchen. It is perfect for family dinners or casual get-togethers. This dish combines tender chicken, flavorful vegetables, and creamy sauce all wrapped in flaky pie crust. Not only is it tasty, but it’s also a great way to use up leftover chicken. Plus, making it at home allows you to control the ingredients and customize the flavors to your liking.

How to Make Homemade Chicken Pot Pie

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 cup chicken broth
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 package refrigerated pie crusts (or homemade)
• 1 egg (for egg wash, optional)

Directions:

1. Preheat your oven to 425°F (220°C).
2. In a saucepan over medium heat, melt the butter.
3. Stir in the flour, salt, and pepper until well combined.
4. Slowly add the chicken broth and milk, whisking to avoid lumps.
5. Cook the mixture until it thickens.
6. Stir in the cooked chicken and mixed vegetables. Remove the saucepan from heat.
7. Roll out one pie crust and place it in a 9-inch pie dish.
8. Pour the chicken mixture into the crust.
9. Cover with the second pie crust, sealing the edges.
10. Cut slits in the top crust to allow steam to escape.
11. Optionally, brush the crust with beaten egg for a glossy finish.
12. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
13. Let it cool for a few minutes before serving.

How to Serve Homemade Chicken Pot Pie

To serve Homemade Chicken Pot Pie, cut it into wedges and plate it while warm. You can serve it with a simple green salad or some fresh bread on the side for a complete meal. It’s cozy, hearty, and perfect for sharing with family and friends.

How to Store Homemade Chicken Pot Pie

If you have leftovers or want to prep in advance, store the Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it before baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to bake, just thaw it in the fridge overnight and bake as directed.

Tips to Make Homemade Chicken Pot Pie

• For a richer flavor, you can use homemade chicken broth instead of store-bought.
• You can add other vegetables like green beans or potatoes for variety.
• If you want a thicker filling, increase the amount of flour slightly.
• Make sure to cut enough slits in the top crust to release steam during baking.

Variation

You can customize your Chicken Pot Pie by adding herbs like thyme or rosemary for extra flavor. For a healthier version, use whole wheat crusts or add more vegetables to the mix.

FAQs

1. Can I use leftover turkey instead of chicken?
Yes, leftover turkey works great in this recipe and can add a nice flavor.

2. Can I make this pot pie ahead of time?
Absolutely! You can assemble the pie and store it in the fridge until you’re ready to bake it.

3. What can I use if I don’t have pie crust?
You can use puff pastry or even a biscuit topping if you prefer a different texture.

4. Can I make this recipe gluten-free?
Yes, you can use gluten-free flour for the sauce and gluten-free pie crusts. Just make sure all your ingredients are gluten-free as well.

Homemade Chicken Pot Pie

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• Author: jena
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting and delicious chicken pot pie featuring tender chicken, flavorful vegetables, and a creamy sauce wrapped in a flaky crust.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, diced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 cup chicken broth
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 package refrigerated pie crusts (or homemade)
• 1 egg (for egg wash, optional)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a saucepan over medium heat, melt the butter.
3. Stir in the flour, salt, and pepper until well combined.
4. Slowly add the chicken broth and milk, whisking to avoid lumps.
5. Cook the mixture until it thickens.
6. Stir in the cooked chicken and mixed vegetables. Remove the saucepan from heat.
7. Roll out one pie crust and place it in a 9-inch pie dish.
8. Pour the chicken mixture into the crust.
9. Cover with the second pie crust, sealing the edges.
10. Cut slits in the top crust to allow steam to escape.
11. Optionally, brush the crust with beaten egg for a glossy finish.
12. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
13. Let it cool for a few minutes before serving.

Notes

For a richer flavor, use homemade chicken broth. Feel free to add other vegetables like green beans or potatoes for variety.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 80mg

Keywords: chicken pot pie, comfort food, dinner recipe