Homemade Chicken Pot Pie with Creamy Filling

BySoha

Few dishes capture the essence of comfort like a homemade chicken pot pie. The golden, flaky crust encasing a rich, creamy filling transforms a simple meal into something memorable. Each spoonful delivers tender chicken, hearty vegetables, and velvety sauce in perfect balance. This classic recipe brings warmth and satisfaction to every table, crafted with care and the expertise of true home cooking.

Ingredients List

  • 2 cups cooked chicken breast, shredded or cubed
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup diced potatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 refrigerated or homemade pie crust (top and bottom)
  • 1 egg, lightly beaten for egg wash

Step-by-Step Instructions

Step 1: Prepare the Filling

Melt the butter in a large skillet over medium heat. Add onions and garlic, cooking until soft and fragrant. Stir in the flour to make a smooth roux, then gradually whisk in chicken broth followed by heavy cream. Continue whisking until the sauce thickens into a silky, creamy base.

Step 2: Add Vegetables and Chicken

Add the carrots, potatoes, and peas to the sauce and simmer until slightly tender. Stir in the chicken, thyme, parsley, salt, and pepper. Remove from the heat and allow the mixture to cool slightly before filling the crust.

Step 3: Assemble the Pot Pie

Preheat the oven to 400°F (200°C). Line a pie dish with the bottom crust, pour in the cooled filling, and cover with the second crust. Seal the edges securely and cut small slits on top to allow steam to escape. Brush the crust with beaten egg for a golden finish.

Step 4: Bake to Perfection

Bake the pie for 35 to 40 minutes until the crust turns golden and crisp. Let it rest for 10 minutes before serving so the filling can set properly.

Cook Time

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes

Servings

Serves 6 people

Nutritional Information (approx. per serving)

  • Calories: 480
  • Protein: 28g
  • Carbohydrates: 35g
  • Fat: 24g
  • Fiber: 3g
  • Sodium: 710mg

Storage Instructions

Cool the pie completely before storing. Cover tightly and refrigerate for up to 3 days. To reheat, place in a 350°F oven until warmed through and the crust crisps again. The unbaked pie can also be frozen for up to 2 months and baked directly from frozen, adding about 15 minutes to the bake time.

Suggestions

Enhance the flavor with sautéed mushrooms, roasted corn, or leeks for a gourmet twist. For a lighter version, replace the heavy cream with milk and use a single top crust. Serve with a crisp garden salad or roasted seasonal vegetables for a complete and balanced meal.

Seasonal Relevance

Ideal for cold weather months, this dish delivers warmth and nostalgia with every bite. It’s especially comforting in autumn and winter but equally delightful in spring when fresh vegetables are in abundance. A timeless recipe that adapts beautifully to any season.

Conclusion

Homemade Chicken Pot Pie with Creamy Filling represents the heart of comfort cooking. Each bite offers flaky crust, tender chicken, and creamy sauce layered with wholesome flavor. It’s a dish that turns an ordinary evening into something special, embodying the charm of traditional home-cooked meals.

Homemade Chicken Pot Pie with Creamy Filling
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Homemade Chicken Pot Pie with Creamy Filling

Recipe by Soha
Servings

6

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

720

kcal
Total time

50

minutes

This sweet potato recipe celebrates the natural sweetness and velvety texture of this humble root. Roasted to perfection with a touch of spice and a hint of caramelized flavor, it’s a dish that feels both nourishing and indulgent. Ideal as a side, snack, or even a cozy centerpiece, it brings warmth and color to any table.

Ingredients

  • 3 medium sweet potatoes, peeled and cubed

  • 2 tablespoons olive oil

  • 1 tablespoon maple syrup

  • ½ teaspoon ground cinnamon

  • ½ teaspoon smoked paprika

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, chopped (optional, for garnish)

Directions

  • Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
  • In a large bowl, toss the sweet potatoes with olive oil, maple syrup, cinnamon, smoked paprika, salt, and pepper until evenly coated.
  • Spread the sweet potatoes in a single layer on the tray.
  • Roast for 30–35 minutes, turning halfway through, until tender and caramelized on the edges.
  • Remove from the oven, garnish with fresh parsley if desired, and serve warm

Recipe Video

Notes

  • For extra crispness, soak the sweet potato cubes in cold water for 20 minutes before roasting and pat dry.
  • You can swap maple syrup for honey or agave for a different sweetness profile.
  • Perfectly pairs with roasted chicken, grilled fish, or a fresh green salad.

FAQs

Q1: Can I use rotisserie chicken instead of cooking my own?
Yes, rotisserie chicken works perfectly and saves preparation time. Simply shred it and use as directed in the recipe.

Q2: How can I keep the bottom crust from getting soggy?
Brush the bottom crust lightly with a beaten egg before adding the filling. This helps create a protective layer that prevents sogginess.

Q3: Can I make this recipe in smaller portions?
Yes, you can prepare individual pies using ramekins or mini pie dishes. Reduce the baking time to about 25–30 minutes until the crust turns golden.

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