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Easy Homemade Chicken Pot Pie

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This easy homemade chicken pot pie features tender chicken, colorful vegetables, and a creamy, flavorful sauce all wrapped in a golden, flaky pie crust. Perfect for weeknight dinners or comforting meals, it’s a satisfying, family-friendly classic made with real ingredients.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 6
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 4 tablespoons unsalted butter (plus extra for greasing)
  • 1 medium white or yellow onion, diced
  • 4 carrots, peeled and diced
  • 2 celery stalks, finely chopped
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon ground black pepper (or to taste)
  • 1 tablespoon fresh thyme (or 1½ teaspoons dried thyme)
  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1½ cups half and half or whole milk
  • ¾ cup frozen green peas
  • 2 sheets refrigerated pie crust (or homemade, divided)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 425°F (220°C). Grease a 9-inch pie dish or cast iron skillet with butter.
  2. In a large skillet over medium-high heat, melt butter. Add onion, carrots, and celery. Season with salt and pepper. Cook for 5–6 minutes until softened.
  3. Add thyme and cubed chicken. Cook for 5–7 minutes until chicken is lightly browned but not fully cooked.
  4. Sprinkle flour over the mixture and stir for 1–2 minutes to coat.
  5. Gradually add chicken broth while stirring to avoid lumps. Add half and half. Simmer 5–6 minutes until thickened.
  6. Stir in frozen peas. Remove from heat and let filling cool for 5–10 minutes.
  7. Roll out one crust and press into prepared dish. Add the cooled filling evenly.
  8. Top with second crust. Trim and crimp edges. Cut slits in the top crust for steam to escape. Brush with egg wash.
  9. Place on a baking sheet and bake for 30–35 minutes, or until crust is golden and filling is bubbling.
  10. Remove from oven and let rest for 10–15 minutes before slicing and serving.

Notes

  • Use rotisserie chicken to cut down on prep time.
  • Substitute turkey or mushrooms for different variations.
  • For extra richness, use heavy cream instead of half and half.
  • Cool filling before assembling to prevent a soggy bottom crust.
  • Bake in a cast iron skillet for a rustic presentation.

Nutrition

Find it online: https://savorymomskitchen.com/easy-homemade-chicken-pot-pie/