Name: The Best Homemade Chicken Pot Pie Recipe You'll Ever Make
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 2 cups chicken broth (homemade or store-bought); 2 small red potatoes, peeled and chopped; 1 celery stalk, diced; 1 medium carrot, finely chopped; ½ cup yellow onion, diced; ½ cup frozen peas; 2 cups cooked chicken, chopped (preferably roasted); 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; ½ cup milk or half-and-half; 1 tablespoon dried sage (whole leaves or rubbed); 1 tablespoon dried thyme; Pinch of ground nutmeg; Salt, to taste; Black pepper, to taste; 2 ready-to-bake 9-inch pie crusts (homemade or store-bought)

Description

This hearty chicken pot pie features a creamy, savory filling loaded with tender chicken and vegetables, all tucked into a golden, flaky crust. A comforting homemade meal that’s perfect for family dinners or cozy nights in.

Ingredients

Scale

2 cups chicken broth (homemade or store-bought)
2 small red potatoes, peeled and chopped
1 celery stalk, diced
1 medium carrot, finely chopped
½ cup yellow onion, diced
½ cup frozen peas
2 cups cooked chicken, chopped (preferably roasted)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
½ cup milk or half-and-half
1 tablespoon dried sage (whole leaves or rubbed)
1 tablespoon dried thyme
Pinch of ground nutmeg
Salt, to taste
Black pepper, to taste
2 ready-to-bake 9-inch pie crusts (homemade or store-bought)

Instructions

Preheat your oven to 400°F.
In a large saucepan, combine chicken broth, potatoes, celery, carrots, onions, and peas. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add chopped chicken and continue to simmer for another 10 minutes.
While the filling simmers, roll out one of the pie crusts and place it into the bottom of a 9-inch pie pan.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes until a golden paste forms (roux).
Slowly whisk in the milk, nutmeg, dried sage, dried thyme, salt, and pepper. Simmer, stirring constantly, until thick and smooth.
Pour the sauce into the chicken and vegetable mixture. Stir well to combine.
Pour the filling into the prepared pie crust.
Place the second crust on top. Trim excess dough, fold the top crust edge behind the bottom edge, and seal by pressing with a fork. Cut slits or small shapes into the top crust to vent steam.
Bake on the center oven rack for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
Let sit for 10–15 minutes before serving for best results.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner

Nutrition

Serving Size: 8
Calories: 420