A Classic Comfort Dish Made from Scratch
Chicken pot pie is one of those meals that instantly feels familiar and satisfying. It brings together tender chicken, vegetables, and a creamy filling, all wrapped in a golden crust that holds everything together. This homemade version focuses on simple steps and clear flavors, making it a comforting dinner that feels thoughtful without being complicated.
What makes this recipe special is the balance between richness and warmth. The filling is smooth and hearty, but not heavy, allowing the chicken and vegetables to shine. Each spoonful feels complete, with the crust adding texture and structure rather than overpowering the dish.
Making chicken pot pie at home also feels rewarding in a quiet, steady way. The process is calm and straightforward, and the result is something that fills the kitchen with a comforting aroma as it bakes. It is a dish that suits relaxed evenings and shared meals, served straight from the oven while still warm.
This recipe is designed to fit easily into everyday cooking. It uses familiar ingredients and a method that does not require special tools. Once baked, it holds its shape well and reheats beautifully, making it just as enjoyable the next day.
Chicken Pot Pie | Homemade Recipe
Ingredients
- 2 cups cooked chicken diced or shredded
- 1 cup carrots diced
- 1 cup peas
- ½ cup potatoes diced and cooked
- 1 small onion finely chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 1½ cups chicken broth
- ½ cup milk or cream
- Salt and black pepper to taste
- 1 teaspoon dried thyme
- 1 ready made pie crust or homemade pastry
- 1 egg beaten for brushing
Instructions
-
Preheat your oven to 190°C and lightly grease a pie dish.
-
In a pan over medium heat, melt the butter and add the onion. Cook until soft and lightly golden.
-
Stir in the flour and cook for one minute, stirring constantly.
-
Gradually add the chicken broth, stirring to keep the mixture smooth. Add the milk or cream and let the sauce thicken gently.
-
Add the cooked chicken, carrots, peas, potatoes, thyme, salt, and black pepper. Stir until everything is evenly combined.
-
Transfer the filling into the prepared pie dish and cover with the pie crust. Seal the edges and cut small slits on top to allow steam to escape.
-
Brush the crust with the beaten egg.
-
Bake for 35 minutes or until the crust is golden and the filling is bubbling.
-
Let the pie rest for a few minutes before slicing and serving.
