Chicken Pot Pie is a classic comfort meal that is a staple throughout the year. This recipe will quickly be a family favorite.
I love this recipe as is, but the true beauty of chicken pot pie is that you can do so many things with it! Want to add additional veggies? Go for it. Don't care for a specific veggie or you want to skip the chicken and make it all veggies? Do it!
Be sure to check the Top Goose tips below for variations and on-the-go options!
Homemade Chicken Pot Pie
Here's what you need:
2 pie crusts (homemade or Pillsbury 2pk pie crust)
1 1/2lbs boneless, skinless chicken breasts (you can substitute for bone-in if you'd like, same preparation)
5c chicken broth (I recommend low sodium)
1 large onion, diced (recommend yellow/sweet)
2 large carrots, peeled, chopped or sliced
1-2 celery ribs, chopped or diced
1c frozen peas
1/4c milk or cream
3 tbsp extra virgin olive oil
2 tbsp butter
2 tsp minced thyme leaves
1 large or 2 medium bay leaves
1c frozen corn
2 tsp lemon juice
Instructions Heat 2tbsp oil in Dutch oven on medium heat. Pat chicken dry, sprinkle with salt and pepper. Brown on both sides (3-5m per side). Add chicken broth, cover and cook on low-med until chicken is cooked through (est. 5-8m - bone-in may take longer). Remove chicken to side plate and pour broth in large bowl (recommend using a mixing bowl with a pour spout to avoid spills when returning broth to pot later).
Melt butter and remaining oil in Dutch oven. Add onions, carrots and celery with 1/4tsp salt and cook until softened and lightly brown (est 8-10m). Add flour and stir through, let sit for one minute. Stir in the broth, milk, thyme, and bay leaf. Simmer for 10m or until sauce thickens. Chop (or shred) chicken while that cooks.
Stir in chicken and peas (and lemon, if using) once off heat. If time allows, chill for one hour. While filling chills, prepare pie crusts and put in pan (if using Pillsbury or other premade crust, bring to room temp so its easier to work with).
Fill bottom crust with chilled pie filling (don't overfill). Add second crust on top and seal edges well - I find it best to pinch with your hands to get a good seal but you can use a fork if you prefer.
Cook for 30 minutes at 400 degrees or until top is golden brown. Let pie rest for at least 10 minutes before cutting/serving if possible so the filling can set. Serve warm.
Tips from your Top Goose:
This recipe is shown for one 9-10" pie dish but you can easily convert to mini pies, loaf or mini loaves, disposable trays or just serve in an 8x8 baking dish (bonus it comes with a lid to store leftovers!) I have also used this recipe for muffin size bites that are always a big hit for an on-the-go family to just quickly heat when you're ready to eat them! Here are a couple great options for muffin tins in both nonstick or silicone.
If you have picky eaters at home, simplify! You can remove the thyme and bay leaves for a more "Campbell's Cream of Chicken" flavor but with fresh ingredients.
For a veggie only option, I recommend adding broccoli and diced potatoes - wait to add the broccoli until the end so it doesn't get overcooked.
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