Description
This classic Mom’s Chicken Pot Pie features a flaky, buttery pie crust filled with a comforting mixture of tender shredded chicken, fresh vegetables, and a creamy savory sauce. Perfectly baked to golden perfection, this hearty and flavorful pot pie is a timeless homemade favorite.
Ingredients
Scale
Pie Crust
- 2 prepared pie crusts (top and bottom)
Filling
- 1 1/2 cups shredded cooked chicken
- 4 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 1/2 cup frozen peas
- 2 tablespoons salted butter
- 1 medium white onion, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the pot pie.
- Cook Vegetables: Slice the carrots and celery, place them in a medium saucepan, cover with water and bring to a boil. Reduce heat to medium and simmer for 8 minutes. Add frozen peas and simmer for an additional 2 minutes. Drain the vegetables and set aside.
- Sauté Onion: In another saucepan, melt the salted butter over medium heat. Add diced onion and cook for about 5 minutes until softened and translucent.
- Make Sauce: Stir in the flour with the onion and butter until well combined. Gradually whisk in the chicken broth and cook over medium heat until the sauce thickens and coats the back of a spoon. If too thin, simmer a few minutes longer or thicken with a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp cold water).
- Combine Ingredients: Add the cooked vegetables and shredded chicken to the sauce. Season with salt and black pepper, stirring well to combine all components evenly.
- Prepare Pie Crust: Line a deep dish pie plate with the bottom pie crust, allowing it to hang over the edges slightly to secure the top crust later.
- Assemble Pot Pie: Pour the chicken and vegetable filling onto the bottom crust. Cover the filling with the top crust, seal the edges by pressing them together, and cut several small slits in the top crust to allow steam to escape while baking.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes until the top crust turns a golden brown color.
- Rest: Allow the pot pie to rest for 5 to 10 minutes if fresh, or 15 to 20 minutes if frozen, so the filling sets properly for clean slicing and serving.
Notes
- Use cooked chicken leftovers or rotisserie chicken to save time.
- If the sauce is too thin, add a cornstarch slurry to achieve perfect thickness.
- Letting the pot pie rest after baking helps prevent runny filling.
- Double the filling for a deeper pot pie or use a larger pie dish.
- To freeze, assemble the pie but do not bake, wrap well and freeze. Bake from frozen with extra resting time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: chicken pot pie, homemade chicken pot pie, comfort food, classic pot pie, easy dinner, savory pie
