Homestyle Homemade Pot Pie: A Comforting Classic (Print Version)
Whip up this easy homemade pot pie recipe! Tender chicken and veggies in a creamy sauce, topped with a flaky crust. Pure comfort food, perfect for any night.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, wheat, egg, chicken
# Ingredients:
→ Filling Foundation
01 -
2 cups cooked chicken, shredded or diced
02 -
1/2 cup unsalted butter
03 -
1/2 cup all-purpose flour
04 -
2 cups chicken broth (low sodium preferred)
05 -
1 cup whole milk
06 -
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
07 -
1 medium yellow onion, diced
08 -
2 cloves garlic, minced
→ Flavor Boosters
09 -
1 teaspoon dried thyme (or 1 tbsp fresh, chopped)
10 -
1/2 teaspoon dried rosemary (or 1 tsp fresh, chopped)
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Crust Essentials
13 -
2 store-bought pie crusts (9-inch)
14 -
1 large egg (for egg wash)
→ Optional Extras
15 -
A pinch of nutmeg (adds warmth to the sauce)
16 -
Cooked mushrooms, sliced (added with other veggies)
# Instructions:
01 -
First things first, get your butter melting in a big skillet over medium heat. Toss in your diced onion and let it soften up for about 5 minutes, until it's translucent and smells sweet. Then, add your minced garlic and cook for just another minute until it’s fragrant – don't let it burn, hon! I've definitely scorched garlic before, and it made the whole pot pie taste bitter. Not fun, trust me.
02 -
Sprinkle the flour over the softened veggies and stir constantly for 1-2 minutes. This is your roux, and it's super important for thickening! You want to cook out that raw flour taste. I used to rush this step, and my sauce tasted a bit… floury. Now I know better. It should smell a little nutty, a good sign for your homemade pot pie recipe.
03 -
Slowly, and I mean SLOWLY, whisk in the chicken broth, then the whole milk. Keep whisking to avoid lumps. This is where the sauce starts to come alive, getting thick and creamy. It should be smooth and luscious, like a warm hug. If it looks a bit thin, don't panic, it will thicken as it simmers. Just keep stirring for your homemade pot pie recipe.
04 -
Stir in your cooked chicken, frozen mixed vegetables, thyme, and rosemary. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5-7 minutes, until the vegetables are tender and the sauce has thickened nicely. Taste and season with salt and pepper. I always add a generous pinch of both here; it makes all the difference.
05 -
Preheat your oven to 400°F (200°C). Pour the chicken and vegetable filling into a 9-inch pie plate. Lay one of your pie crusts over the top of the filling. Trim any excess dough, leaving about a 1/2-inch overhang, then crimp the edges to seal. I like to make a few slits in the top for steam to escape, otherwise, you get a very puffy, angry crust!
06 -
In a small bowl, whisk that egg with a tablespoon of water for an egg wash. Brush it over the top crust. Pop your homemade pot pie into the preheated oven and bake for 30-35 minutes, or until the crust is beautifully golden brown and the filling is bubbly. It should smell absolutely divine, filling your whole kitchen with warmth. Let it cool for a few minutes before serving, it's hot!
# Notes:
01 -
Don't rush the roux! Seriously, cook it for a full minute or two to get rid of that floury taste. It makes all the difference in your homemade pot pie recipe.
02 -
You can totally make the filling a day ahead. Just cool it completely and store it in the fridge. Makes assembly for your homemade pot pie recipe a breeze later on.
03 -
Ran out of peas? Green beans work beautifully! I've even tossed in some corn and it was still delicious. Be brave with your homemade pot pie recipe!
04 -
Serve this beauty with a crisp green salad to cut through the richness. Or, let's be real, just a giant spoon. It's a homemade pot pie recipe, after all!
# Tools You'll Need:
01 -
Large skillet or Dutch oven
02 -
9-inch pie plate
03 -
whisk
04 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 20g