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Flaky Homemade Chicken Pot Pie: A Delicious Rescue

Homemade Chicken Pot Pie

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Create a comforting and delicious homemade chicken pot pie with tender chicken, mixed vegetables, and creamy gravy, all nestled in a flaky, golden crust. This recipe is designed for success, ensuring a delightful family dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 2 cups chicken broth
  • 1 cup milk
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet or Dutch oven, melt the butter over medium heat.
  3. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  4. Sprinkle the flour, salt, pepper, thyme, and rosemary over the vegetables. Stir well and cook for 1 minute.
  5. Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer, stirring constantly, until it thickens.
  6. Stir in the cooked chicken, frozen peas, and frozen corn. Cook for 2-3 minutes until heated through.
  7. Pour the chicken mixture into one of the prepared pie crusts.
  8. Place the second pie crust over the filling. Crimp the edges to seal and cut several vents in the top crust to allow steam to escape.
  9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let the pot pie cool for about 10 minutes before serving.

Notes

  • For an even richer flavor, you can use a mix of chicken broth and heavy cream.
  • If you prefer a crispier crust, you can brush the top crust with an egg wash (1 egg beaten with 1 tablespoon water) before baking.
  • Feel free to add other vegetables like mushrooms or green beans.

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