Homestyle Chicken Pot Pie: Crispy Crust, Creamy Filling (Print Version)

Bake a comforting Homestyle Chicken Pot Pie with flaky crust and rich, creamy filling. This easy recipe brings warmth to any dinner.

# 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, Contains Wheat

# Ingredients:

→ Main Fillings

01 - 3 cups cooked chicken, shredded or diced
02 - 1 cup carrots, diced and steamed
03 - 1 cup potatoes, diced and steamed
04 - 1 cup frozen green peas

→ Rich Sauce Base

05 - 1/2 cup unsalted butter
06 - 1/2 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 1/2 cup heavy cream

→ Flavor Boosters

10 - 1 small onion, minced
11 - 2 cloves garlic, minced
12 - 1 tsp fresh thyme, chopped
13 - 1/2 tsp fresh rosemary, chopped
14 - 1 tsp salt (or to taste)
15 - 1/2 tsp black pepper (or to taste)

→ Flaky Crust Essentials

16 - 2 (9-inch) refrigerated pie crusts
17 - 1 large egg, for egg wash

# Instructions:

01 - First things first, get all your ingredients prepped and ready. Dice your cooked chicken if you haven't already. If you're using fresh carrots and potatoes, chop them into small, bite-sized pieces and give them a quick steam or boil until they're just tender-crisp. No one wants crunchy carrots in their pot pie, trust me, I learned that the hard way once! Mince your onion and garlic too. Having everything ready before you start cooking really helps keep the kitchen chaos to a minimum, which, let's be real, is always a win in my book.
02 - In a large, heavy-bottomed pot or Dutch oven, melt your butter over medium heat. Once it's shimmering, toss in your diced onion and cook until it's softened and translucent, about 5 minutes. The smell at this stage is just lovely, really signals the start of something delicious! Then, add your minced garlic and cook for another minute until fragrant. Don't let the garlic burn; it gets bitter, and that's a mistake I've made too many times when I'm distracted. Keep an eye on it!
03 - Sprinkle the flour over the butter and onion mixture. Stir constantly for about 1-2 minutes, letting it cook into a thick paste – this is your roux! It'll smell a little nutty, which is good. Now, slowly whisk in the chicken broth, a little at a time, until it's smooth and lump-free. Then, gradually whisk in the milk and heavy cream. Keep stirring until the sauce thickens to your liking. It should be nice and creamy, coating the back of a spoon. This is where the magic happens!
04 - Once your sauce is thick and bubbly, stir in your cooked chicken, the pre-cooked carrots and potatoes, and the frozen peas. Add your fresh thyme and rosemary, along with a good pinch of salt and pepper. Give it all a good stir to combine everything beautifully. Taste it! This is crucial. Adjust the seasonings if needed. Sometimes I add a little more pepper, or a tiny dash of hot sauce if I'm feeling spunky. This mixture smells absolutely divine, warm and savory, just like a hug.
05 - Preheat your oven to 400°F (200°C). Grab a 9-inch pie plate. Carefully unroll one pie crust and gently press it into the bottom and up the sides of your pie plate. Pour your delicious chicken filling into the crust. Make sure it's evenly distributed. Now, unroll the second pie crust and place it over the filling. Trim any excess crust, leaving about a 1/2-inch overhang. Crimp the edges together with your fingers or a fork to seal the pie. Don't forget those steam vents! I always make a few slits in the top crust, so it doesn't explode like my infamous pie volcano.
06 - In a small bowl, whisk that egg with a tablespoon of water for an egg wash. Brush it lightly over the top crust; this gives it that gorgeous golden sheen. Pop your pie into the preheated oven and bake for 35-45 minutes, or until the crust is deeply golden brown and the filling is bubbly and hot. If the crust starts browning too quickly, you can loosely tent it with foil. When it comes out, the kitchen will smell incredible, a true sign of a successful bake. It's truly a sight to behold!

# Notes:

01 - Always make sure your filling isn't too hot when it goes into the pie crust, or you risk a soggy bottom.
02 - To store leftovers, let the pie cool completely before refrigerating; it keeps the crust from getting too soft.
03 - If you don't have fresh herbs, use 1/2 tsp dried thyme and 1/4 tsp dried rosemary, but fresh really adds something special.
04 - Serving this with a simple crisp green salad balances the richness beautifully

# Equipment Needed:

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

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