Irresistible Homemade Chicken Pot Pie with Flaky Crust Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
