Ultimate Flaky Crust Chicken Pot Pie

My Cozy Kitchen Secret

Let me tell you about my easy homemade chicken pot pie. It is the king of comfort food recipes. I make it when my whole family visits. The smell fills the house with love.

This chicken pot pie recipe is a hug in a dish. It turns simple things like carrots and chicken into magic. That is why this matters. Good food brings people together around the table. What is your favorite family dinner idea? Tell me in the comments.

The Heart of the Pie

The filling is the best part. You cook the onion, carrot, and celery in butter. Doesn’t that smell amazing? It makes the whole kitchen feel warm.

Then you add the chicken and a sprinkle of flour. This thickens the creamy sauce. *Fun fact: the flour cooks with the butter for a minute to lose its raw taste.* Finally, stir in the broth and milk. You will see it turn into a perfect chicken pot pie filling.

A Shortcut I Love

Now, about the crust. My grandma made hers from scratch. I do sometimes. But for an easy chicken pot pie, I use a store-bought crust. And that is perfectly fine.

I still laugh at that. My grandson once said my pie was better than a restaurant’s. He had no idea I used a ready-made crust! This is the secret for a chicken pot pie with store-bought crust. No one will know. Do you like to make your own crust or buy it?

Baking Day Memories

Sliding the pie into the hot oven is my favorite step. I watch it through the window. It turns a beautiful golden brown. The steam puffs out of the little slit on top.

You must let it rest before cutting. This is very important. It lets the filling settle so it does not run everywhere. That is another “why this matters” tip. Waiting makes it slice perfectly. It is hard to be patient, though!

Your Turn to Make It

This dish is also a brilliant thanksgiving leftovers recipe. Use leftover turkey instead of chicken. It tastes just as wonderful. Learning how to make chicken pot pie means you can always create something special.

It is easier than it looks. I promise. Gather your vegetables and let’s get cooking. What is the first comfort food you learned to make? I would love to hear your story.

Ingredients:

Instructions

Step 1: First, get your oven nice and hot. This is key for a flaky crust. Melt your butter in a big pan. Doesn’t that smell amazing already? This is the start of your easy homemade chicken pot pie.

Step 2: Now, cook your onion, carrot, and celery. Add a good pinch of salt. Cook until they smell sweet and look soft. I still laugh at how my grandson calls this the “rainbow start.” It makes the best chicken pot pie filling.

Step 3: Add thyme and your chicken pieces. Season them well. Let the chicken get a little color. Then, sprinkle the flour over everything. (Mix it in quickly so no lumps form!). This thickens your filling for the perfect chicken pot pie recipe.

Step 4: Pour in your broth and half-and-half. Stir as it bubbles and gets thick. It will thin out in the oven, so don’t worry. Stir in the frozen peas last. What’s your favorite veggie to add? Share below!

Step 5: Let the filling cool a bit. Butter your pie dish well. Gently press one pie crust into the dish. Using a chicken pot pie with store-bought crust makes this so simple. It’s one of my favorite comfort food recipes.

Step 6: Pour your filling into the crust. Brush the edges with beaten egg. Lay the top crust on and press to seal. Crimp the edges with a fork. This seals in all the goodness of your homemade chicken pot pie.

Step 7: Brush the top with more egg wash. Cut a small slit in the center. This lets the steam out while baking. Bake until it’s golden and beautiful. Let it rest before you slice. This wait is the hardest part of learning how to make chicken pot pie!

Creative Twists

Leftover Turkey Twist: Use leftover turkey instead of chicken. A perfect thanksgiving leftovers recipe.
Biscuit Topper: Skip the top crust. Use drop biscuits for a cozy, dumpling-like finish.
Curry Comfort: Add a teaspoon of mild curry powder to the filling. It adds a lovely, warm flavor.
Which one would you try first? Comment below!

Serving & Pairing Ideas

This easy chicken pot pie is a full meal. But a simple green salad cuts the richness. A scoop of cranberry sauce on the side is a sweet surprise. For a real family dinner idea, serve it with roasted sweet potatoes. The colors on the plate will make everyone smile. Which would you choose tonight?

Keeping Your Pie Perfect for Later

Let’s talk about storing your easy homemade chicken pot pie. Cool the pie completely first. Then wrap it tight in plastic or foil. It will keep in the fridge for three days. You can also freeze it for up to three months.

I remember my first chicken pot pie recipe. I didn’t let it cool. The steam made the top crust soggy in the fridge. Now I always wait. Batch cooking matters because it gives your future self a gift. A ready-made family dinner idea is a wonderful thing.

To reheat, warm slices in a 350-degree oven. This keeps the crust flaky. For a frozen whole pie, bake it covered until hot through. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pie Problems

Every cook faces a few hiccups. Here are easy fixes. First, a runny filling. Thicken your sauce a bit more before baking. The crust soaks up extra liquid. This matters because a perfect slice holds together on your plate.

Second, a pale top crust. I once served a pie with a soft, blond top. Brush the crust with an egg wash. It makes it golden and beautiful. A pretty pie makes everyone smile at the table.

Third, a burnt edge. Shield the crust edges with foil for the last ten minutes. This protects them. Which of these problems have you run into before? Solving small issues builds your cooking confidence. That is the real secret ingredient.

Your Quick Questions, Answered

What is the secret to a flaky crust for chicken pot pie?

Keep everything very cold. Use cold butter or buy a good cold, store-bought crust. Handle the dough as little as possible. A hot oven is key too. The steam from the cold fat creates little pockets. Those pockets make the layers in your flaky crust for this easy homemade chicken pot pie.

How do you keep the bottom crust of chicken pot pie from getting soggy?

Let your filling cool before adding it. A hot filling will start cooking the crust. You can also brush the bottom crust with egg wash. Bake it for five minutes alone first. This creates a barrier. These steps help ensure a crisp bottom on your chicken pot pie with store-bought crust.

What are the best vegetables to put in chicken pot pie?

Classic veggies are carrots, onions, celery, and peas. They are the heart of the chicken pot pie filling. They hold their shape and taste sweet. You can also use diced potatoes or mushrooms. *Fun fact: The first pot pies were made with pigeons, not chicken!* Stick with the classics for the best homemade chicken pot pie.

Can you make chicken pot pie ahead of time and freeze it?

Absolutely! This is a great make-ahead meal. Assemble the pie but do not bake it. Wrap it tightly in plastic and foil. Freeze it for up to three months. Bake from frozen, adding extra time. This chicken pot pie recipe is perfect for busy nights or using thanksgiving leftovers.

What is a good substitute for cream of chicken soup in pot pie?

Make a simple sauce with butter, flour, and broth. This is how you make chicken pot pie from scratch. Melt butter, stir in flour, then whisk in chicken broth and milk. It tastes so much better than canned soup. It turns this into a true comfort food recipe.

How do you thicken chicken pot pie filling without making it gloopy?

Use flour or cornstarch. Sprinkle flour over the cooked chicken and veggies. Cook for one minute. Then slowly add your liquid. For cornstarch, mix it with cold water first. Then stir it into the simmering filling. Both methods give you a silky sauce, not glue. Which tip will you try first?

From My Kitchen to Yours

I hope you love this chicken pot pie recipe. It is one of my favorite family dinner ideas. The smell fills the whole house with warmth. Sharing food is how we share love. I would love to hear about your cooking adventure.

Have you tried this recipe? Tell me all about it in the comments. Did your family cheer? What did you change? Your stories are my favorite thing to read. Now, go make some wonderful memories at your table.

Happy cooking!

—Elena Rutherford

Ultimate Flaky Crust Chicken Pot Pie

Author: Elena Rutherford Cooking Method:Stovetop Baking Cuisine:American Courses:Lunch Main Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time: 55 minutesRest time: 10 minutesTotal time:1 hour 25 minutesServings:6 servingsCalories:160 kcal Best Season:Summer

Description

Easy Homemade Chicken Pot Pie

Ingredients

• 4 tablespoons butter, plus extra for the dish
• 1 white or yellow onion, diced
• 4 whole carrots, peeled and diced
• 2 celery stalks, chopped
• salt and pepper, to taste
• 1 tablespoon fresh thyme leaves
• 2 medium-large chicken breasts, cut into 1-inch pieces
• 3 tablespoons flour
• 1 cup chicken broth
• 1 ½ cups half and half, or whole milk
• ¾ cup frozen peas
• 2 sheets refrigerated pie crust, or one homemade pie crust
• 1 egg, lightly beaten

Instructions

1. Preheat the oven to 425 degrees. Melt the butter in a large skillet, Dutch oven or frying pan set over a medium high heat.
2. Stir in the onion, carrot and celery, along with a pinch of salt. Cook until the onions are soft and have started to color.
3. Stir in the fresh thyme, followed by the chicken, seasoned well with salt and pepper. Cook until the chicken has started to brown. Sprinkle with the flour and cook for a further minute.
4. Pour in the broth, and the half and half or milk. Cook, stirring often, until the sauce has thickened to slightly thinner than you want your finished pie filling. Stir in the frozen peas, and remove from the heat. Add a little more salt and pepper, if needed, and set aside to cool a little.
5. While the filling is cooling, lightly butter a 9 inch pie plate and line with one of the pie crusts.
6. Add the filling to the pie dish, and brush the exposed edges of the pastry with beaten egg. Lay the other pie crust on top, and press down to seal the edges. Trim off any excess with a sharp knife and crimp the edges.
7. Brush the top of the pie with egg wash and cut a small slit in the middle to let out steam. Bake for 30-35 minutes, or until the pastry is cooked and the top is golden – you may need a little more or a little less baking time if your oven runs a little hot or a little cold.
8. Let the pie to rest for 10-15 minutes before slicing.

Notes

Nutrition per serving: Calories: 160kcal | Carbohydrates: 12g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 286mg | Potassium: 526mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7075IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 1mg

Keywords:Chicken, Pot Pie, Comfort Food, Dinner