Best Homemade Chicken Pot Pie

This homemade chicken pot pie is comfort food at its finest. It’s full of vegetables and a rich creamy gravy. You’re going to love it!

If you know me, you know that I adore fall. I love everything about it, including recipes that just feel cozy. Chicken pot pie is one of those for me. This is one of the many recipes that I love to make when the nights get a little cool. Plus, it’s just the epitome of comfort food and we all need that once in awhile, right?

I typically make these as individuals so that everyone gets their own. Kind of like the frozen ones you can buy, but way more delicious. I bake them in these ramekins that I bought from Amazon, but you can definitely make this in a casserole dish or deep dish pie pan and serve it that way.

Sometimes I vary the vegetables that I put in my pot pies, depending on what I have on hand. You can really put any vegetables that you want in yours, depending on what you and your family like. Also, I use Pillsbury refrigerated pie crusts. You can make your own, but in my opinion, for this recipe, the store bought are just as good. Save the homemade crust for your apple or pecan pies this fall! Furthermore, if you don’t feel like cooking chicken, you can definitely use a rotisserie one for this and it’s delicious.

Here’s what you need! These measurement are what I use to make five individual pot pies or one big one in a 9 inch deep dish pie plate.

• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 yellow onion, diced
• 4 T (1/2) stick butter
• 1/2 c frozen green peas
• 2 potatoes, peeled and cubed
• 1/2 c broccoli, chopped into small pieces
• 1/4 all purpose flour
• 2 c cooked chicken, cut into bite size pieces
• 2 c reduced sodium chicken broth
• 1/4 c white wine (optional, but it just adds a depth of flavor)
• 1 c heavy cream
• 1 t ground thyme
• 1 t salt
• 1/2 t black pepper
• 1 box Pillsbury refrigerated pie crusts (or make your own!)

First, go ahead and chop all your vegetables and chicken. Next, melt the butter in a large dutch oven or some kind of large pot over medium heat. Add the onions, carrots, celery, peas, potatoes and broccoli. Stir and saute the veggies for 2-3 minutes. Make sure everything is in bite sized pieces.

Add the chicken and stir to combine. Sprinkle the flour over the veggies and chicken and stir to combine. Cook this for a minute or two, stirring it gently. Now pour in the broth and stir constantly. Stir in the wine if you are using it. The flour coating on the veggies and chicken is going to mix with the broth and wine to create a creamy gravy.

Pour in the cream and stir. Turn the heat down to low and let it simmer and thicken for about 4 minutes. Finally, stir in the thyme, salt and pepper. Remove from heat. Here are the veggies simmering and thickening. Doesn’t that look amazing?

At this point, if you are using ramekins, cut out circles from the pie crust that are the size of the ramekins. Place a circle in the bottom of each ramekin, then add as much filling as you’d like, then place another circle of crust on top. Do this until all your ramekins are filled. I put my ramekins on a baking sheet just in case some filling bubbles out during baking. Bake at 400 for about 30 minutes or until the filling is bubbly and the crust is golden brown. These are going to be SO HOT. I suggest letting them cool for about 10 minutes before serving.

If you are using a pie pan or casserole dish, just pour all the filling into the dish and then place a circle (or whatever shape your dish is) on top and seal it around the dish. Bake at 400 for 30 minutes. Cool for at least 10 before serving.

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Best Homemade Chicken Pot Pie

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By Denise Palma – Serves: 4-6

Prep Time: 30 mins – Cooking Time: 30 mins – Total Time: 1 hour

Ingredients

• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 yellow onion, diced
• 4 T (1/2) stick butter
• 1/2 c frozen green peas
• 2 potatoes, peeled and cubed
• 1/2 c broccoli, chopped into small pieces
• 1/4 all purpose flour
• 2 c cooked chicken, cut into bite size pieces
• 2 c reduced sodium chicken broth
• 1/4 c white wine (optional, but it just adds a depth of flavor)
• 1 c heavy cream
• 1 t ground thyme
• 1 t salt
• 1/2 t black pepper
• 1 box Pillsbury refrigerated pie crusts (or make your own!)

Instructions

1

Chop all the veggies and chicken.

2

Melt butter in a large dutch oven or pan over medium heat.

3

Add all the veggies and cook, stirring, for 2-3 minutes.

4

Add chicken and stir to combine.

5

Sprinkle the flour over the chicken and veggies and cook for 1-2 minutes, stirring gently.

6

Add broth and wine (if using). Stir well.

7

Stir in cream and reduce heat to low. Let simmer for 4-5 minutes or until it has thickened.

8

Stir in thyme, salt and pepper.

9

If using ramekins, make circles out of the pie crust the same size as your ramekins.

10

Place a circle of dough in the bottom of each ramekin, then divide the filling between the ramekins.

11

Place a circle of dough on top of each pie.

12

Bake at 400 for 30 minutes or until the crust is golden brown and the filling is bubbly.

13

Cool for 10 minutes before serving.

14

If using one pie pan or casserole dish, put all the filling in the pan then top with crust.

15

Seal the crust around the pan.

16

Bake at 400 for 30 minutes.

17

Cool for 10 minutes before serving.