Irresistible Homemade Chicken Pot Pie with Flaky Crust Recipe

Introduction

There’s nothing quite like a warm, comforting chicken pot pie fresh from the oven. This homemade version features tender chicken and veggies in a creamy sauce, all wrapped in a perfectly flaky crust. It’s an irresistible meal that brings cozy flavors to your table.

Ingredients

• 4 boneless, skinless chicken breasts (1 lb)
• 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
• 1 pie crust (store-bought or homemade)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper, then bake them in a greased dish for 20-25 minutes until fully cooked.
2. Step 2: While the chicken bakes, chop the onion, carrots, and garlic.
3. Step 3: In a skillet over medium heat, melt the butter. Add the chopped onions and sauté for about 5 minutes until softened. Stir in the garlic and cook until fragrant.
4. Step 4: Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes to create a roux.
5. Step 5: Gradually whisk in the chicken broth and heavy cream. Simmer the sauce until it thickens, about 5 minutes.
6. Step 6: Chop or shred the cooked chicken, then add it to the sauce along with the diced carrots and frozen peas. Mix everything well to combine.
7. Step 7: Pour the filling into a baking dish. Cover with the pie crust, sealing the edges, and cut slits in the top to allow steam to escape.
8. Step 8: Bake the pot pie for 30-35 minutes until the crust is golden brown. Allow it to cool slightly before serving.

Tips & Variations

• Use fresh herbs like thyme or rosemary in the filling for an extra layer of flavor.
• Swap peas for green beans or corn if preferred.
• For a quicker option, use rotisserie chicken instead of baking chicken breasts.
• Brush the crust with a beaten egg before baking to achieve a shiny, golden finish.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat individual portions in the oven at 350°F (175°C) for about 15-20 minutes to keep the crust crisp. Avoid microwaving to prevent a soggy crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the filling and assemble the pot pie a day in advance. Keep it refrigerated and bake just before serving to maintain a flaky crust.

Can I use a frozen pie crust?

Absolutely, a frozen pie crust works well and can save you time. Just thaw it according to package instructions before using.

Irresistible Homemade Chicken Pot Pie with Flaky Crust Recipe

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★★★★★

4.9 from 95 reviews

This Irresistible Homemade Chicken Pot Pie features tender chicken breasts cooked to perfection, combined with a creamy medley of vegetables in a rich sauce, all encased in a flaky, golden pie crust. This comforting classic is perfect for a hearty meal any time of the year.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 4 boneless, skinless chicken breasts (1 lb)
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 1 medium yellow onion, chopped

Sauce and Dough

• 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
• 1 pie crust (store-bought or homemade)

Instructions

1. Preheat and bake chicken: Preheat your oven to 400°F (200°C). Season chicken breasts with salt and pepper, place them in a greased baking dish, and bake for 20-25 minutes until fully cooked through.
2. Prepare vegetables: While the chicken is baking, chop the onion, carrots, and mince the garlic. This helps streamline the cooking once the chicken is done.
3. Sauté aromatics: In a skillet over medium heat, melt the unsalted butter. Add the chopped onions and cook for about 5 minutes until softened. Then add the minced garlic and cook until fragrant, approximately 1 minute.
4. Make roux and sauce: Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring constantly for about 2 minutes to cook the flour and form a roux. Gradually whisk in the chicken broth and heavy cream, continue whisking and simmer the mixture for about 5 minutes until it thickens into a creamy sauce.
5. Combine filling: Dice the cooked chicken and add it to the skillet along with the carrots and frozen peas. Stir well to combine all ingredients into the thickened sauce.
6. Assemble the pie: Pour the filling into a baking dish. Cover the filling evenly with the pie crust. Seal the edges firmly and cut slits in the top crust to allow steam to escape during baking.
7. Bake the pie: Place the assembled pie in the preheated oven and bake for 30-35 minutes until the crust is golden brown and flaky.
8. Cool and serve: Remove the pot pie from the oven and allow it to cool slightly before serving, ensuring the filling sets a little for easier slicing and enjoying.

Notes

• You can substitute frozen mixed vegetables for the peas and carrots for added variety.
• For a lighter version, use milk instead of heavy cream and olive oil instead of butter.
• Homemade pie crust can add extra flavor and flakiness but store-bought is a convenient option.
• Make sure to cut slits in the crust to prevent sogginess by letting steam escape.
• Leftovers can be refrigerated for up to 3 days and reheated in an oven for best texture.

Keywords: chicken pot pie, homemade chicken pot pie, flaky crust, creamy chicken pie, classic comfort food, chicken dinner recipe