Simple Homemade Chicken Pot Pie
A classic comfort dish with a buttery, flaky crust and a creamy filling of tender chicken and vibrant vegetables.
Servings: 6 servings
Equipment
- Large Skillet
- Pie Dish
- Mixing Bowl
Ingredients
Main Ingredients
- 2 cups Cooked, shredded chicken breast Ensure the chicken is cooked thoroughly before shredding.
- 2 medium Carrots, diced Adds sweetness and color.
- 1 cup Green peas Frozen or fresh.
- 1 medium Potato, peeled and diced Provides creamy texture.
- 1 medium Onion, finely chopped Essential for building flavor.
- 2 cloves Garlic, minced Enhances flavor.
- 2 cups Low-sodium chicken broth Provides moisture and flavor.
- 1/2 cup Whole milk Adds creaminess.
- 4 tablespoons Unsalted butter For sautéing vegetables.
- 1/3 cup All-purpose flour For thickening the filling.
- 1 teaspoon Poultry seasoning Enhances flavor.
- to taste Salt and pepper For seasoning.
- 1 Pre-made or homemade pie crust Essential for holding the filling.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, melt the butter. Add the onion and garlic, sautéing until the onion is translucent, about 3–4 minutes.
- Add the diced carrots and potatoes, cooking for an additional 5 minutes.
- Sprinkle the flour over the mixture, stirring constantly for about a minute.
- Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
- Add the shredded chicken, green peas, and poultry seasoning, mixing thoroughly. Season with salt and pepper to taste.
- Pour the filling into the prepared pie crust, cover with the top crust, and seal the edges.
- Cut slits in the top crust to allow steam to escape. Bake for 30-35 minutes or until the crust is golden brown.
- Let the pie cool for at least 10 minutes before serving.
Notes
Consider adding different vegetables or spices to customize your pot pie.