Homemade Chicken Pot Pie: My Family’s Favorite

Chicken Pot Pie is a classic comfort food. This pie is loaded with chicken and vegetables in a creamy filling, surrounded by a flaky, golden crust. The genius of this dish is that there are two ways to make it: fully homemade or semi-homemade.

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You can either cook the chicken and make the broth and pie crust yourself, or you can use rotisserie chicken, prepared broth, and refrigerated pie crust, making it easy and quick to prepare.

I have never really liked the pot pie recipes that use canned cream of something soup. So many years ago I was delighted to find a homemade chicken pot pie recipe in an old Betty Crocker cookbook I had. This recipe is based on that one. I’ve adjusted it to suit my family’s tastes over the years but the structure of the recipe is the same.

How To Make Homemade Chicken Pot Pie

Follow along for the basic steps to making Homemade chicken Pot Pie.

Make the filling.

To start, you make the filling- which is basically a type of bechamel sauce to which you add chicken and vegetables. When making the sauce, it’s important to not make it too thin from the start. You can thin it as you go, but you can’t really thicken it without compromising the flavor.

Make the crust.

This easy method for this chicken pot pie recipe uses pre-made, refrigerated pie crust. You can also use your own favorite pie crust recipe if you’d like, and I have done so many times. To make it even quicker, you can pre-make your own crust and freeze it for future use.

Fill the crust.

After you prepare the filling, let it cool down a bit before proceeding. I like to use that time to clean up the gigantic mess I’ve made of the kitchen. Then you simply pour the cooled filling into the crust. This recipe makes a lot of filling, more than enough for 2 pies. You can freeze the remainder for a future pie, make an additional smaller pie, or bake it with a biscuit topping on another day.

Shape, decorate, and seal the crust.

After you’ve filled the crust, place the second crust on top and press together to flute. It’s important to seal the crusts well so that the filling doesn’t leak out and burn. You want to be sure to cut slits into the top so that air can escape.

You can also make a lattice top, or cut out shapes from leftover pie dough to decorate the top like I’ve done here.

Bake and cool Chicken Pot Pie.

Depending on your oven, it will take about 30 minutes to bake. You may want to cover the edges of the crust with strips of aluminum foil. I used to do this with previous ovens we had, because the crust would burn before the pies were done. I no longer have to do this with our current oven, however I do sometimes lay a piece of foil over the pies when they’re almost done to prevent over-browning.

Once you’ve finished baking the pies, let them cool for at least 20-30 minutes before cutting into them. The filling needs time to thicken. If you don’t wait, the filling will be too thin and will run everywhere.

And there you have it! Delicious homemade Chicken Pot Pies that your family will love! Let me know in the comments if you try this recipe, or if you have any variation suggestions. Enjoy!

Chicken Pot Pie

Chicken Pot Pie is a classic comfort food. Filled with chicken and vegetables in a creamy filling, surrounded by a flaky, golden crust, this pie has long been a family favorite. This recipe uses rotisserie chicken and refrigerated pie crust, making it easy and quick to prepare.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Servings 2 Pies

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup butter (2 sticks)
• 1 cup all-purpose flour
• 1 cup chopped onion
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 1-2 tsp salt (to taste)
• 1 tsp pepper
• 5 1/2 cups chicken broth
• 2 cups milk
• 6-8 cups cooked chicken, chopped
• 30 oz frozen mixed vegetables
• pie crust for two double-crust pies

Instructions

 

• Preheat oven to 425F / 218C / gas mark 7.
• Rinse vegetables in cold water to separate, drain.
• Melt butter in large pot over medium heat. Add onions and saute for 5 minutes to soften. Add the sage and thyme and stir for about a minute until the herbs are fragrant. Stir in flour, salt, and pepper. Continuing stirring constantly until bubbly. Cook and stir for about 5 minutes. Keep scraping the bottom of the pan to ensure it doesn't burn. Remove from heat.
• Slowly pour in broth while whisking. Return to heat. Pour in milk while stirring. Heat to boiling, stirring constantly. Once the mixture comes to a boil, continue stirring for one to two minutes, until thickened.
• Add chicken and vegetables to pot. Cook on medium-low until heated through, about 10 minutes.
• While the mixture is cooking, prepare pie crusts. Place crust in two pie pans. Pour filling into each crust. Top with second crust and flute edges. cut slits into top to vent.
• Bake for about 30-35 minutes or until golden. You may need to cover the edges of the crusts with foil to prevent browning too quickly. If the tops start browning too quickly, lay a piece of aluminum foil over the top.
• Let pies cool for at least 20-30 minutes before cutting to allow the filling to cool and thicken.

Keyword Chicken, chicken pot pie, pie

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