Easy Homemade Chicken Pot Pie Recipe

The Heart of a Good Pot Pie

My kitchen smells like a warm hug today. I am making my easy chicken pot pie. It is my grandson’s favorite meal.

The secret is in the filling. You cook the carrots, onions, and celery in butter first. Doesn’t that smell amazing? It makes the whole house feel like home.

A Little Story From My Kitchen

I once tried to skip the step with the flour. I was in a hurry. The filling was so runny! It was more like chicken soup in a crust.

I still laugh at that. Now I always cook the flour for two minutes. It makes the filling thick and cozy. This matters because a good pot pie should hold together on your fork.

Building Your Pie

Now for the fun part. You roll out your crust. Place one in the pie plate. Then pour in that lovely filling. Top it with the second crust and crimp the edges.

Do not forget to cut slits in the top. This lets the steam out. Fun fact: Those little slits are called vents. They stop your pie from getting a soggy roof!

Why We Cook This Way

This recipe is not just about food. It is about taking care of people. A homemade pie says I made this for you.

That feeling matters more than a perfect crust. It fills your belly and your heart. What is a meal that makes you feel cared for?

The Final, Tasty Step

Brush the top with a little cream. This makes it bake up golden and beautiful. Then you just have to wait. The waiting is the hardest part!

Let it rest before you cut it. This keeps the filling from spilling out. Do you like the flaky top crust or the soft bottom crust best?

Ingredients:

Ingredient	Amount	Notes
Pie crust	1 batch	For a double crust pie
All-purpose flour	¼ cup
Chicken broth	As needed
Cooked chicken, chopped	As needed
Heavy cream	As needed	For the filling and for brushing the crust
Butter	As needed
Chopped carrots	As needed
Chopped onions	As needed
Chopped celery	As needed
Frozen peas	As needed
Herbs (celery seed, thyme)	As needed
Salt and pepper	To taste

My Cozy Chicken Pot Pie

Hello, my dear. Come sit with me. Today we are making my famous chicken pot pie. It is the food of big hugs. The smell fills your whole house with warmth. I love that.

This recipe is like a warm blanket you can eat. We will take simple things from your pantry. Then we turn them into something magical. Are you ready? Let’s begin.

• Step 1: First, get your pie dough cold from the fridge. Cold dough is much easier to roll. It does not stick to everything. This is a very good thing to know.
• Step 2: Melt some butter in a big pan. Toss in your chopped carrots, onions, and celery. Cook them until they smell sweet. Doesn’t that smell amazing? It is the start of a good meal.
• Step 3: Now, sprinkle in your flour. You must stir it for a few minutes. This cooks the flour taste away. (My first pie had a pasty taste. I learned this tip the hard way!).
• Step 4: Slowly pour in the chicken broth and cream. Keep stirring as it gets thick. Then add your herbs. I still laugh at the time I used a whole rosemary branch. My family picked it off like little birds!
• Step 5: Stir in your cooked chicken and frozen peas. The peas will cook later in the oven. Let this filling cool a little. A hot filling makes a soggy crust. We do not want that.
• Step 6: Turn your oven on to get nice and hot. A hot oven makes the crust puff up. It is a beautiful sight. Do you know why we let the pie rest before cutting? Share below!
• Step 7: Roll your dough into two circles. One goes in the pie plate. The other will be the lid. Do not worry if it is not perfect. My pies are always a little lopsided. It gives them character.
• Step 8: Pour your filling into the bottom crust. Put the top crust on and pinch the edges together. This is like giving your pie a big hug. Cut a few slits in the top. This lets the steam out safely.
• Step 9: Brush the top with a little cream. This makes it bake up golden and shiny. Place the pie on a cookie sheet. This catches any bubbly spills. It saves you from cleaning the oven later.
• Step 10: Bake your pie for about 45 minutes. Wait until the top is a beautiful golden brown. Your kitchen will smell like heaven. I promise.
• Step 11: This is the hardest part. You must let the pie rest. Wait ten or fifteen minutes. This lets the filling set. Then you can slice it perfectly.

Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings
Category: Dinner, Comfort Food

Three Fun Twists to Try

This recipe is like a good friend. You can always change it up. Here are some of my favorite ways to play with it. I think you will like them too.

• Biscuit-Topped Pie: Skip the top crust. Drop spoonfuls of biscuit dough on the hot filling. Bake until the biscuits are fluffy and golden. It is so easy and fun.
• Spring Veggie Pie: Use asparagus and leeks instead of carrots and celery. Add fresh dill. It tastes like a sunny garden. Perfect for a lighter supper.
• Hearty Beef & Mushroom: Swap the chicken for ground beef. Add lots of sliced mushrooms. Use a rich beef broth. It is a wonderful change for a chilly night.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, a good pie deserves good company. I love to serve a slice with a simple green salad. The crisp greens are perfect with the rich pie. A scoop of mashed potatoes is also wonderful. It is the ultimate comfort plate.

For a drink, a cold glass of apple cider is just right. The sweet tang cuts through the creaminess. For the grown-ups, a glass of Chardonnay pairs beautifully. It feels like a special occasion.

Which would you choose tonight?

Keeping Your Cozy Pot Pie

This pie keeps well in the fridge for a few days. Just cover it with foil. You can freeze it before baking for a future cozy meal.

I remember my first frozen pot pie. It saved a busy Tuesday night. My grandson said it tasted like a warm hug.

Reheat slices in the oven to keep the crust crispy. This makes your cooking time work harder for you. A ready meal makes busy days feel simpler.

Have you ever tried storing it this way? Share below!

Simple Fixes for a Perfect Pie

Is your filling too runny? Let it simmer a bit longer. A thick filling holds the pie together nicely.

A soggy bottom crust is no fun. I once served a pie that slumped. Now I always cool my filling first.

This keeps the bottom crust firm. Is your top crust pale? Brush it with cream for a golden color. This makes your pie look as good as it tastes.

Getting it right builds your kitchen confidence. A beautiful pie fills your home with happy smells.

Which of these problems have you run into before?

Your Pot Pie Questions Answered

Q: Can I make this gluten-free?

A: Yes! Use your favorite gluten-free flour mix. It works just the same.

Q: Can I make it ahead?

A: Assemble the pie the night before. Keep it chilled until baking.

Q: What if I don’t have peas?

A: Frozen green beans are a fine swap. Use what you have.

Q: Can I make a bigger batch?

A: You can double the filling. Just use a bigger dish.

Q: Any secret tips?

A: A pinch of celery seed adds a lovely flavor. Fun fact: celery seed comes from a wild celery plant!

Which tip will you try first?

Share Your Kitchen Creations

I hope this recipe brings warmth to your table. It is a dish full of love and simple goodness.

I would love to see your beautiful pot pies. Sharing food stories connects us all.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.