Homemade Chicken Pot Pie with Flaky Crust and Creamy Filling

Zoey

Homemade Chicken Pot Pie with Flaky Crust and Creamy Filling

Homemade chicken pot pie with flaky crust and creamy filling is the ultimate comfort dish, perfect for chilly evenings or family gatherings. Featuring tender chicken, vibrant vegetables, and a rich creamy sauce encased in a golden, flaky crust, this classic recipe envelops you in warmth with every bite, creating lasting memories around the dinner table.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 8 Serves approximately 8

Course: Main

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

4 boneless, skinless chicken breasts (1 lb) chicken breasts
2 cloves garlic, minced
2 medium carrots, diced
1 cup frozen peas
1 medium yellow onion, chopped
4 tbsp unsalted butter
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
Salt and pepper to taste

Method

Instructions

Preheat oven to 400°F (200°C). Season chicken with salt and pepper; bake in a greased dish for 20-25 minutes until cooked through.
While chicken bakes, chop onion, carrots, and garlic.
In a skillet over medium heat, melt butter; sauté onions for about 5 minutes. Add garlic and cook until fragrant.
Sprinkle flour over the mixture; stir constantly for about 2 minutes to form a roux.
Gradually whisk in chicken broth and heavy cream; simmer until thickened (about 5 minutes). Add cooked chicken, carrots, and peas; mix well.
Pour filling into a baking dish; cover with pie crust. Seal edges and cut slits for ventilation.
Bake for 30-35 minutes until golden brown. Allow to cool slightly before serving.

Notes

Customize the filling by adding herbs like thyme or rosemary for extra flavor. For added richness, incorporate shredded cheese into the filling. Leftovers can be stored in the fridge for up to three days; reheat covered with foil at 350°F until warmed through.