Homestyle Chicken Pot Pie: A Warm Family Dinner (Print Version)

Bake a homestyle Chicken Pot Pie for a comforting meal. This rich, savory recipe brings warmth to any table with flaky crust and creamy filling.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, wheat

# Ingredients:

→ For the Creamy Filling

01 - 1 tbsp olive oil
02 - 1 large onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/2 cup all-purpose flour
07 - 4 cups chicken broth
08 - 1 cup whole milk
09 - 2 cups shredded cooked chicken (from rotisserie or cooked breasts)
10 - 1 cup frozen peas
11 - 1 cup diced potatoes (Yukon Gold or red potatoes)

→ Flavor Boosters

12 - 1 tsp fresh thyme leaves, chopped
13 - 1/2 tsp fresh rosemary, chopped
14 - 1/4 tsp nutmeg (optional, but lovely!)
15 - Salt and freshly ground black pepper to taste

→ For the Flaky Crust

16 - 1 box (2 count) refrigerated pie crusts, or homemade pie crust

→ Finishing Touch

17 - 1 egg, beaten (for egg wash)

# Instructions:

01 - First things first, let's get our ingredients ready. If you're using a rotisserie chicken, shred it up. If you're cooking chicken breasts, dice them into bite-sized pieces and cook them until they're just done. Then, chop your onion, celery, and carrots into small, uniform pieces. This is where I always get a little messy, with veggie bits flying everywhere, but it's part of the fun, right? Make sure your potatoes are peeled and diced too. It sets you up for success with your Chicken Pot Pie.
02 - Now, grab a large, heavy-bottomed pot or Dutch oven. Melt 4 tablespoons of unsalted butter over medium heat. Add your chopped onion, celery, and carrots. Let them cook down for about 5-7 minutes, until they start to soften and become fragrant. Oh, that smell! It's the beginning of something truly delicious. Don't rush this step; those softened veggies are going to add so much flavor to our creamy filling.
03 - Sprinkle the all-purpose flour over the softened vegetables. Stir it constantly for about 1-2 minutes until it forms a thick paste and smells a little nutty. This is your roux, the base of our luscious sauce! Slowly, and I mean <em>slowly</em>, whisk in the chicken broth, then the whole milk, making sure to scrape up any bits from the bottom of the pot. Keep whisking until the sauce starts to thicken and smooth out. This step is where I always get nervous, hoping for no lumps, but usually, it works out!
04 - Add the diced potatoes, fresh thyme, and rosemary to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking. The aroma filling your kitchen right now? That's the smell of pure comfort coming to life. This slow simmer helps all those flavors meld together for a truly rich filling.
05 - Once the potatoes are tender, stir in the shredded chicken and frozen peas. Cook for another 2-3 minutes, just until the peas are heated through. Taste the filling and season generously with salt and black pepper. This is your moment to adjust it to <em>your</em> liking. I always go a little heavy on the pepper because I love that slight kick! The filling for your Chicken Pot Pie should be thick and glorious.
06 - Preheat your oven to 400°F (200°C). Pour the delicious Chicken Pot Pie filling into a 9-inch pie dish. If you're using two crusts, place one on the bottom, then the filling, then the top. If just one, drape your pie crust over the top of the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with an egg wash for a beautiful golden finish. I once forgot the egg wash, and it was still tasty, but not nearly as pretty!

# Notes:

01 - Don't rush the roux for the filling; that golden brown color is where all the flavor magic happens, trust me!
02 - You can prep the veggies and cook the chicken a day ahead to save time on a busy weeknight.
03 - Tried using sweet potatoes once instead of regular potatoes - it was surprisingly good, a little sweeter, but a nice twist.
04 - Serve it with a simple green salad with a zesty vinaigrette; it cuts through the richness beautifully.

# Equipment Needed:

01 - 9-inch pie dish
02 - large pot or Dutch oven
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g

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