This Homemade Chicken Pot Pie Is So Good You’ll Lick The Bowl Clean

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Looking for a mouthwatering meal? This homemade chicken pot pie with a crisp, flaky golden crust will satisfy the toughest critics. It puts every store-bought version from the freezer to SHAME!

Nothing soothes the soul like a homemade chicken pot pie. This timeless classic is loved by people around the world, and it’s easy to see why.

The savory blend of chicken and veggies, smothered in a rich, creamy gravy, all baked into a perfectly crisp crust is simply addictive.

After hours of searching for the EASIEST and most delicious way to satisfy my chicken pot pie cravings, I finally found a winner. This recipe is the absolute BEST.

The ingredients are simple and the directions are foolproof. The end result is a divine dish that fills you with pleasure — every. single. bite. This recipe makes two pot pies, so you can make one and freeze the other for later if you’d like!

Homemade chicken pot pie is a hassle-free way to create a family-friendly meal. It’s delicious AND nutritious, making it every home cook’s dream come true.

Here’s how to make Homemade Chicken Pot Pie:


Ingredients:

  • 4 Tablespoons butter
  • 2 medium potatoes, peeled and cut into 1 in pieces
  • 3 medium carrots, cut into 1in pieces
  • 1 medium onion
  • 1 rib of celery
  • 2-3 garlic cloves, minced
  • 6 Tbsp all purpose flour
  • 3 cups chicken (or veg broth for veg version)
  • 4 cups cooked chicken meat, shredded or cubed
  • 2/3 cups frozen peas
  • 1/2 cup plus 1 Tablespoon heavy cream, divided
  • 1 Tablespoon minced parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (15 oz) refrigerated pie pastries (2 will be in the package)
  • 1 egg


Directions:

  1. In a large pot, add butter, potatoes carrots, onion, celery, and garlic. Sauté until tender. Stir in flour until blended.
  2. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in peas, 1/2 cup cream, parsley, garlic salt, and pepper. Stir in chicken.
  3. Spoon into two ungreased 9 in pie plates. In a small bowl, whisk egg and 1 Tbsp of cream, set aside.
  4. Roll out the pastry to fit the top of each pie. Place over filling and trim, seal, and flute edges. Cut slits in pastry to vent. Brush top of pies with egg mixture.
  5. Bake at 375 for 40-45 minutes or until golden. Let stand for 10 mins before cutting.

NOTE: This recipe makes 2 pies. If you are only wanting 1, cut ingredients in half.

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