For an even richer flavor, consider adding a splash of sherry or white wine to the broth mixture. If you prefer a thicker gravy, increase the amount of flour slightly. For a thinner gravy, reduce the flour. Feel free to substitute the mixed vegetables with your favorites, such as peas, carrots, or corn. To prevent the bottom crust from becoming soggy, you can blind bake it for a longer period (about 10-12 minutes) before adding the filling. Leftover pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.
Homemade Chicken Pot Pie
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PREP TIME30 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 35 mins
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SERVING8 People
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VIEWS39
Indulge in the ultimate comfort food with our Homemade Chicken Pot Pie! Flaky, golden crust filled with tender chicken and savory vegetables in a rich, creamy sauce. A guaranteed crowd-pleaser, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol41 mg
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Fiber3 g
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Protein12 g
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Saturated Fat9 g
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Sodium842 mg
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Sugar2 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C). (5 minutes)
02
StepPlace 1 pie crust in a 9-inch pie plate. Poke several holes in bottom of crust. (2 minutes)
03
StepBake in the preheated oven for 5 minutes. Set aside to cool. (5 minutes)
04
StepSeason both sides of chicken breasts with rosemary, parsley, salt, and black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to the skillet; cook until golden brown, 2 to 4 minutes per side. (10 minutes)
05
StepReduce heat to medium-low. Add ⅔ cup chicken broth; simmer until chicken is just cooked and juices run clear, 10 to 15 minutes. Transfer chicken to a plate; rest, about 15 minutes. Reserve drippings in the skillet. (30 minutes)
06
StepMelt butter in drippings in the skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add onion, salt, and black pepper; cook until translucent, about 5 minutes. Whisk in flour until mixture thickens. (10 minutes)
07
StepGradually add 1 ¾ cups chicken broth and milk, while whisking constantly, until mixture begins to thicken; remove from heat. (5 minutes)
08
StepCut chicken into bite-sized pieces; stir into broth mixture along with thawed vegetables until combined. Transfer to the par-baked pie crust. Place remaining pie crust on top of pie; cut slits into top crust. Crimp edges to seal; decorate with tongs or a fork, if desired. (15 minutes)
09
StepBake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time; cover with aluminum foil if browning too much. (40 minutes)
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Javonte Mcclure
Jun 12, 2025I've made many chicken pot pies before, but this one is by far the best. The addition of rosemary and parsley is genius!
Abigale Oreilly
May 17, 2025I substituted the frozen vegetables with fresh ones, and it was even better! I highly recommend this recipe.
Theo Hamill
Mar 1, 2025This recipe is a game-changer! My family devoured it. The crust was perfectly flaky, and the filling was so flavorful.
Creola Dare
Feb 25, 2025The instructions were clear and easy to follow. Even a beginner cook like me could make this with no problem.
Godfrey Mayert
Dec 28, 2024My only suggestion is to add a bit more seasoning to the chicken. Otherwise, it's perfect!
Amara Price
Dec 27, 2024This is my new go-to chicken pot pie recipe. It's a comforting and delicious meal that everyone will love.