Easy Homemade Chicken Pot Pie
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 5 mins
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Additional Time
15 mins
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Total Time
1 hr 40 mins
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Servings
6 servings
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Calories
160 kcal
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Course
Main Course
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Cuisine
American
Easy Homemade Chicken Pot Pie
Description
Easy Homemade Chicken Pot Pie features tender chicken pieces cooked with aromatic onions, carrots, and celery, blending into a creamy sauce thickened with flour and enriched by half and half. Fresh thyme adds subtle herbal depth. The filling is poured into a buttered pie dish lined with a pie crust, then topped with a second crust brushed with beaten egg for a golden finish. Baking at 425 degrees ensures a nicely browned and crisp crust around the creamy, delicate filling. This recipe balances vegetables and chicken for a satisfying savory pie.
The sauce coats the chicken and vegetables in a smooth, mild gravy, making it hearty but not heavy. Peas add a pop of color and sweetness. The pie crust provides a contrasting flaky and buttery texture to the soft filling, creating a pleasing mouthfeel. Served warm, this pot pie offers a classic comfort food experience.
To prevent a soggy bottom crust, using a metal pie plate is recommended for better heat conduction. Alternatively, placing the pie on a preheated sheet pan or pizza stone in the oven can help crisp the bottom crust evenly. Variations include using a single top crust only or topping with biscuits baked separately and placed on the filling just before serving. Adding white cooking wine to the sauce is optional for an aromatic twist.
Ingredients
- 4 tablespoons butter plus extra for the dish
- 1 white onion diced, or yellow onion
- 4 carrot peeled and diced, whole
- 2 celery chopped, stalks
- salt to taste
- black pepper to taste
- 1 tablespoon thyme fresh leaves
- 2 chicken breast cut into 1-inch pieces, medium-large
- 3 tablespoons flour
- 1 cup chicken broth
- 1 ½ cups half and half or whole milk
- ¾ cup peas frozen
- 2 heets pie crust or one homemade pie crust, refrigerated
- 1 egg lightly beaten
Instructions
- Preheat the oven to 425 degrees. Melt the butter in a large skillet, Dutch oven or frying pan set over a medium high heat.
- Stir in the onion, carrot and celery, along with a pinch of salt. Cook until the onions are soft and have started to color.
- Stir in the fresh thyme, followed by the chicken, seasoned well with salt and pepper. Cook until the chicken has started to brown. Sprinkle with the flour and cook for a further minute.
- Pour in the broth, and the half and half or milk. Cook, stirring often, until the sauce has thickened to slightly thinner than you want your finished pie filling. Stir in the frozen peas, and remove from the heat. Add a little more salt and pepper, if needed, and set aside to cool a little.
- While the filling is cooling, lightly butter a 9 inch pie plate and line with one of the pie crusts.
- Add the filling to the pie dish, and brush the exposed edges of the pastry with beaten egg. Lay the other pie crust on top, and press down to seal the edges. Trim off any excess with a sharp knife and crimp the edges.
- Brush the top of the pie with egg wash and cut a small slit in the middle to let out steam. Bake for 30-35 minutes, or until the pastry is cooked and the top is golden - you may need a little more or a little less baking time if your oven runs a little hot or a little cold.
- Let the pie to rest for 10-15 minutes before slicing.
Notes
- Using a metal pie plate helps achieve a crisp bottom crust by conducting heat better.
- Placing the pie on a preheated sheet pan or pizza stone in the oven can prevent sogginess on the bottom crust.
- For a single crust pot pie, pour the filling into a heatproof dish, brush crust edges with egg wash, and place the crust over the top.
- To top with biscuits, bake refrigerated biscuits according to package instructions separately, then place warmed biscuits atop cooked filling before serving.
- If using the biscuit topping, ensure chicken pieces are fully cooked before serving.
- Optionally, add 1/4 cup white cooking wine into the sauce before thickening for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 20g | 40% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 286mg | 12% |
| Potassium | 526mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 7075IU | 142% |
| Vitamin C | 14mg | 16% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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