How to Make Chicken Pot Pie
Step 1: Preheat & Prep
Preheat oven to 425°F (220°C). If making homemade crust, mix flour and salt, cut in butter, and add ice water gradually until dough forms. Chill for 30 minutes.
Step 2: Cook the Filling
In a saucepan over medium heat, melt the butter. Add diced onions and cook until soft. Stir in flour, salt, pepper, and garlic powder. Cook for 1 minute, then slowly whisk in chicken broth and milk. Stir until thick and bubbling.
Step 3: Add Chicken & Veggies
Stir in the chicken, peas, carrots, and corn. Remove from heat and let the mixture cool slightly.
Step 4: Assemble the Pie
Roll out one crust and place it in a 9-inch pie dish. Pour in the filling. Top with the second crust, seal the edges, and cut slits in the top for steam. Brush with an egg wash for extra golden color if desired.
Step 5: Bake to Perfection
Bake for 30–35 minutes, or until crust is golden brown and filling is bubbling. Let sit for 10 minutes before slicing and serving.
Tips & Variations
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Rotisserie chicken makes this recipe even faster.
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Add mushrooms, green beans, or potatoes for variety.
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Use puff pastry instead of traditional pie crust for a flakier top.
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For individual servings, bake in ramekins for a fun twist!
Serving Suggestions
Pair this hearty pie with a crisp green salad, fresh fruit, or a side of homemade applesauce. It also reheats beautifully, making it a fantastic leftover lunch the next day.
Final Thoughts
This Chicken Pot Pie is the ultimate comfort classic — rustic, satisfying, and packed with flavor. Whether it’s served at a holiday gathering, on a quiet family night, or as a welcome gift for a neighbor, it brings warmth and comfort in every bite. With its buttery crust and creamy center, it’s the kind of recipe that turns a simple meal into a cherished memory.
