Homestyle Chicken Pot Pie with Flaky Crust

Name: Homestyle Chicken Pot Pie with Flaky Crust
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Unsalted butter; 1 medium Yellow onion, chopped; 2 cloves Garlic, minced; 1 cup Frozen mixed vegetables (peas, carrots, corn); 1 medium Potato, peeled and diced into 1/2-inch cubes; 0.25 cup All-purpose flour; 1.5 cups Chicken broth; 0.5 cup Milk (whole or 2%); 2 cups Cooked chicken, shredded or diced; 1 tsp Dried thyme; 0.5 tsp Dried rosemary, crushed; 0.5 tsp Salt, or to taste; 0.25 tsp Black pepper, or to taste; 2 sheets Ready-made pie crusts (from a 14.1 oz package), thawed

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This classic American comfort food is perfect for a chilly February evening. It combines succulent shredded chicken with a medley of peas, carrots, and potatoes, all enveloped in a rich, creamy herb-infused sauce. Baked under a beautifully golden, flaky pastry crust, each bite offers a harmonious blend of textures and deeply satisfying flavors. It's a true taste of home that's surprisingly easy to assemble.

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Homestyle Chicken Pot Pie with Flaky Crust

Prep Time25 min

Cook Time40 min

Servings6 servings

DifficultyMedium

Equipment

9-inch pie dish (or oven-safe skillet)Large skilletWhisk

Instructions

1
Preheat oven to 400°F (200°C). In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add chopped onion and diced potato, cook for 5-7 minutes until onion is softened and potato starts to become tender. Add garlic and cook for 1 minute until fragrant. Stir in frozen mixed vegetables.
2
Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to create a roux. Gradually whisk in chicken broth and milk until the mixture is smooth and begins to thicken.
3
Stir in the cooked chicken, dried thyme, dried rosemary, salt, and black pepper. Bring the mixture to a gentle simmer, then remove from heat. Taste and adjust seasonings as needed.
4
Pour the chicken and vegetable filling into a 9-inch pie dish if not using an oven-safe skillet. Place one pie crust over the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
5
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, you can loosely tent it with aluminum foil.
6
Let the pot pie rest for 10-15 minutes before serving to allow the filling to set and prevent burns.

Nutrition

Calories480 kcal

Protein30g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use raw chicken instead of cooked chicken?

While you can, it's generally recommended to use cooked chicken as it ensures the chicken is fully cooked and tender, and it helps prevent the filling from becoming too watery. If using raw chicken, dice it small and sauté it before adding the other vegetables.

Can I make this vegetarian?

Yes! Omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables like mushrooms, green beans, or corn, or add a can of drained chickpeas for protein.

How can I prevent a soggy bottom crust?

Ensure your filling isn't too watery; if it is, simmer it a bit longer to thicken. You can also pre-bake (blind bake) the bottom crust for 10-15 minutes before adding the filling, especially if you're making a double-crust pie from scratch.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.