Delicious Chicken Pot Pie from Scratch.
I don’t understand how comfort food can make you feel so much better, but it sure does. It’s the perfect food to give you those warm and fuzzy feelings. It’s great after a rough day at work, when you are chilled to the bone on a cold winter’s day, or when you’re just feeling a little ill. Whenever I am getting over a cold or other illness, the first thing I turn to is comfort food when I get a bit of an appetite, and it works every time. I am confident you’ll love this Comforting Homemade Chicken Pot Pie recipe as much as I do.
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One thing that I really love about this chicken pot pie recipe is that you can either make three 6-inch pies or one 9-inch pie. So you can make several and everyone can enjoy their own chicken pot pie! How fun is that? Especially if you are feeding the kids. When you make multiple pot pies, they are great to have later too. Sometimes I will make several so I can meal prep for the week or freeze them for later use. Either way, it’s a fantastic meal the day you make it as well as delicious leftovers.
Comforting Homemade Chicken Pot Pie
Makes 3 – 6″ casserole dishes or 1-9″ pie
Ingredients
4 Tablespoon butter
4 Tablespoon all-purpose flour
1 can (10.5 oz.) cream of chicken soup
1.5 cups half and half or milk
1-3/4 cup chicken broth
2 cups diced cooked chicken (can use leftover chicken or boil a large chicken breast)
2. cups frozen mixed vegetables (thawed)
½ teaspoons poultry seasoning
½ teaspoon salt
¾ teaspoon thyme
1 box (2- 9” circles) refrigerated pie dough
1 egg + 1 Tablespoon milk
Directions
1. Preheat oven to 425 degrees.
2. Spray baking dishes with non-stick cooking spray.
3. Lay out the box of refrigerated dough and allow it to come to room temperature.
4. Melt butter over low heat.
5. Stir in flour to make a smooth paste. This is called a roux.
6. In a separate pan, bring chicken broth and cream of chicken soup to a boil. Lower heat to medium-high.
7. Add roux, a tablespoon at a time to the chicken broth mixture, continually whisking.
8. Keep adding roux and whisking until the mixture is thickened.
9. Add milk, a little at a time, and continue stirring over heat until mixture is smooth and has a pudding-like consistency. Do not allow to get too thick as it will continue to thicken as it bakes in the crust. You can add more milk if it becomes too thick.
10. Add chicken, mixed vegetables, thyme, salt, and poultry seasoning. Stir and set aside.
11. Unroll the pie dough onto a floured surface.
12. Roll dough out lightly.
13. Using one of the dishes you are baking in as a template, cut the shape of the bottom of the dish out of the pie dough. You may need to gather pieces and reroll dough as you cut.
14. Place a piece of dough in the bottom of each dish.
15. Cut pieces out of dough to fit the top of each dish plus one extra inch all the way around.
16. Fill each dish about ¾ full with the chicken filling.
17. Mix egg and 1 Tablespoon milk with a fork, whipping lightly.
18. Brush around edges of each top piece.
19. Flip pieces over onto the tops of the filled dishes.
20. Fold top pieces under about 3/4 inch onto themselves and crimp the edges. Brush the surface of the tops with egg wash. Cut several slits in tops to allow steam to escape.
21. Bake on center rack of the oven for approximately 30-35 minutes or until golden brown.
What do you love about chicken pot pies?
Comforting Homemade Chicken Pot Pie
- Yield: 3- six inch casserole dishes or 1- nine inch pie 1x
Description
Enjoy a helping of homemade chicken pot pie after a long day. It’s super flavorful and packed with chicken and veggies inside of a flaky golden crust.
Ingredients
- 4 Tablespoon butter
- 4 Tablespoon all-purpose flour
- 1 can (10.5 oz.) cream of chicken soup
- 1.5 cups half and half or milk
- 1–3/4 cup chicken broth
- 2 cups diced cooked chicken (can use leftover chicken or boil a large chicken breast)
- 2. cups frozen mixed vegetables (thawed)
- ½ teaspoons poultry seasoning
- ½ teaspoon salt
- ¾ teaspoon thyme
- 1 box (2- 9” circles) refrigerated pie dough
- 1 egg + 1 Tablespoon milk
Instructions
- Preheat oven to 425 degrees.
- Spray baking dishes with non-stick cooking spray.
- Lay out the box of refrigerated dough and allow it to come to room temperature.
- Melt butter over low heat.
- Stir in flour to make a smooth paste. This is called a roux.
- In a separate pan, bring chicken broth and cream of chicken soup to a boil. Lower heat to medium-high.
- Add roux, a tablespoon at a time to the chicken broth mixture, continually whisking.
- Keep adding roux and whisking until the mixture is thickened.
- Add milk, a little at a time, and continue stirring over heat until mixture is smooth and has a pudding-like consistency. Do not allow to get too thick as it will continue to thicken as it bakes in the crust. You can add more milk if it becomes too thick.
- Add chicken, mixed vegetables, thyme, salt, and poultry seasoning. Stir and set aside.
- Unroll the pie dough onto a floured surface.
- Roll dough out lightly.
- Using one of the dishes you are baking in as a template, cut the shape of the bottom of the dish out of the pie dough. You may need to gather pieces and reroll dough as you cut.
- Place a piece of dough in the bottom of each dish.
- Cut pieces out of dough to fit the top of each dish plus one extra inch all the way around.
- Fill each dish about ¾ full with the chicken filling.
- Mix egg and 1 Tablespoon milk with a fork, whipping lightly.
- Brush around edges of each top piece.
- Flip pieces over onto the tops of the filled dishes.
- Fold top pieces under about 3/4 inch onto themselves and crimp the edges. Brush the surface of the tops with egg wash. Cut several slits in tops to allow steam to escape.
- Bake on center rack of the oven for approximately 30-35 minutes or until golden brown.
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