Description

This homemade chicken pot pie builds a creamy, flavorful filling from scratch without any processed soup, combining tender chicken, garden vegetables, and a flaky buttery crust for comforting weeknight or potluck meals.

Ingredients

Scale

2 to 3 cups cooked chicken breast, diced

1 cup carrots, sliced

1 cup celery, chopped

1 cup frozen peas

1 cup potatoes, diced

2 cups chicken broth

1 cup milk or heavy cream

1/3 cup all-purpose flour

1/3 cup unsalted butter

salt to taste

black pepper to taste

1 teaspoon thyme

1 tablespoon parsley

1 double pie crust (top and bottom)

1 beaten egg with 1 tbsp water (optional)

Instructions

1. Preheat oven to 400°F (200°C).

2. If using raw chicken, heat oil in a skillet over medium heat, cook diced chicken until no longer pink, then set aside.

3. In the same skillet, melt butter and sauté carrots, celery, and potatoes for 5–7 minutes until slightly tender.

4. Sprinkle flour over vegetables, stirring constantly for 1–2 minutes to form a roux.

5. Slowly whisk in chicken broth, then add milk or cream, simmering until the sauce thickens.

6. Stir in cooked chicken, peas, thyme, parsley, salt, and pepper.

7. Line a pie plate with one crust, pour in the filling, top with second crust, crimp edges, and cut slits for steam; brush with egg wash if desired.

8. Bake for 30–35 minutes until crust is golden and filling bubbles, then rest 10 minutes before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: main dish
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 5
Sodium: 600
Fat: 25
Saturated Fat: 10
Unsaturated Fat: 12
Trans Fat: 0.5
Carbohydrates: 35
Fiber: 3
Protein: 20
Cholesterol: 75

Keywords: chicken pot pie, homemade, from scratch, creamy chicken pot pie, comfort food, no canned soup, chicken pie soup, potluck soup, chicken potato pot pie