What You’ll Love About This Recipe
This homemade chicken pot pie recipe brings comfort and flavor to your table in every bite. It’s simple to make, using ingredients you likely already have.
- Classic Comfort Food: Warm, creamy filling wrapped in a flaky crust is pure coziness.
- Easy to Customize: Swap veggies or add herbs to make it your own.
- Perfect for Leftovers: A great way to use up leftover chicken or veggies for a quick, hearty meal.
Recipe
Chicken pot pie is a classic comfort food that combines tender chicken, vegetables, and a creamy sauce, all encased in a flaky pastry crust. This homemade version is simple to make and perfect for a hearty family meal.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts (2 crusts)
Instructions:
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Stir in flour, salt, and pepper, and cook for 2 minutes.
- Gradually whisk in chicken broth and milk. Cook and stir until thickened and bubbly.
- Add cooked chicken and frozen vegetables to the sauce mixture. Stir to combine and remove from heat.
- Unroll one pie crust and place it into a 9-inch pie dish. Pour the chicken mixture into the crust.
- Place the second pie crust over the filling. Trim, seal, and flute the edges. Cut slits in the top crust to vent.
- Bake for 30-35 minutes or until the crust is golden brown. Let cool for 10 minutes before serving.
Notes:
Use rotisserie chicken for a quicker option. For a richer flavor, substitute half-and-half for milk.
Equipment:
9-inch pie dish, saucepan, whisk
Time:
Prep time: 20 minutes
Cooking time: 35 minutes
Cuisine:
American
Serving:
Serves 6
Nutrition
Chicken pot pie is a hearty dish packed with protein and vegetables. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 18 g |
| Carbohydrates | 35 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sodium | 780 mg |
What To Serve With It
I love pairing my homemade chicken pot pie with creamy mashed potatoes—it’s such a comforting combo! A crisp garden salad on the side adds a fresh crunch that balances the richness nicely. These sides make the meal feel complete without stealing the spotlight from the pie.
Creamy Mashed Potatoes
When you’re craving something comforting to go with that homemade chicken pot pie, creamy mashed potatoes are a match made in heaven. I love how their smooth, buttery texture balances the pie’s flaky crust and rich filling. To make them extra creamy, I use warm milk and a generous scoop of butter, then whip them until they’re fluffy. A pinch of salt and garlic powder adds just enough flavor without overpowering the dish. Trust me, once you try this combo, you’ll never want to eat your pot pie without a side of these dreamy mashed potatoes—it’s pure comfort on a plate.
Crisp Garden Salad
If you’re looking for a fresh, light side to balance out the richness of your chicken pot pie, a crisp garden salad can’t be beat. I love tossing together crunchy romaine, juicy cherry tomatoes, cucumber slices, and a sprinkle of red onion for bite. A simple vinaigrette—olive oil, lemon juice, salt, and pepper—lets the veggies shine. Sometimes I add croutons or a handful of shredded cheese for extra texture. It’s quick, invigorating, and pairs perfectly with the creamy, savory pie. Plus, the bright colors make the whole meal look even more inviting. Trust me, it’s a match made in comfort-food heaven.
