Homemade Chicken Pot Pie!! How to Make Pot Pie Recipe

Ingredients

• 1.5 pounds Cooked Chicken (shredded; can be leftover roasted chicken, rotisserie chicken, or cooked breasts/thighs)
• 1 medium Russet Potato (cut into 1/2‑inch cubes; optional if you prefer no potato)
• 0.5 medium Yellow Onion (chopped finely)
• 1 stick Unsalted Butter (full stick (113 g) for a thick, creamy gravy; can halve for thinner gravy)
• 0.5 cup All-Purpose Flour (for the roux)
• 2 cups Chicken Broth (canned low‑sodium; can substitute homemade broth)
• 1 cup Whole Milk (adds richness; can use 2% or non‑dairy milk)
• 1 teaspoon Seasoned Salt
• 0.25 teaspoon Black Pepper
• 0.25 teaspoon Garlic Powder
• 0.5 teaspoon Dried Thyme Leaves
• 1.5 cups Frozen Peas and Carrots (no need to pre‑cook; will finish in hot gravy)
• 1 batch Pie Crust Dough (double recipe) (makes enough for a bottom and top crust for a 9‑inch cake pan; see video link for recipe)
• 1 large Egg (whisked with 1 tsp water for egg wash)

Instructions

1. Prepare the Chicken

   Remove skin from leftover chicken, shred or chop the meat into bite‑size pieces. Set aside. If using raw chicken, cook it (roast, boil, or braise) then shred.

   Time: PT10M

2. Cook the Potatoes

   Place the cubed russet potato in the saucepan, cover with cold water, bring to a boil, then simmer for about 5 minutes until just fork‑tender. Drain and set aside in a bowl.

   Time: PT10M

   Temperature: 212°F

3. Make the Roux

   In the same saucepan over medium‑high heat, melt 1 stick of butter. Add the chopped onion and sauté until translucent, about 3 minutes. Sprinkle ½ cup flour over the onions, stir constantly, and cook for 30 seconds to eliminate raw flour taste.

   Time: PT5M

   Temperature: 350°F

4. Create the Gravy

   Slowly whisk in 2 cups chicken broth, followed by 1 cup whole milk, ensuring a smooth mixture. Add seasoned salt, black pepper, garlic powder, and dried thyme. Bring to a gentle boil; the gravy will thicken quickly. Once boiling, remove from heat.

   Time: PT10M

   Temperature: 212°F

5. Combine Filling Ingredients

   Stir the shredded chicken, boiled potatoes, and 1½ cups frozen peas & carrots into the hot gravy. Mix gently until everything is evenly coated and the peas & carrots are just warmed through.

   Time: PT5M

6. Roll Out the Pie Crust

   Lightly flour a clean countertop. Divide the double‑batch dough into two portions: a larger piece for the bottom and a smaller piece for the top. Roll the larger piece into a circle about 2 inches larger than the 9‑inch pan. Roll the smaller piece similarly for the top crust.

   Time: PT15M

7. Line the Pan with Bottom Crust

   Gently transfer the rolled bottom crust into the 9‑inch cake pan, pressing it into the corners and ensuring no air pockets. Trim excess dough hanging over the edge.

   Time: PT3M

8. Add the Filling

   Spoon the chicken‑potato‑gravy mixture into the crust, spreading evenly. Smooth the top with a spatula, keeping the filling away from the crust edges.

   Time: PT3M

9. Place and Seal the Top Crust

   Lay the rolled top crust over the filling. Trim excess, then fold the bottom‑edge dough over the top‑edge dough, creating a sealed rim. Press the edges together and crimp with your fingers or a fork.

   Time: PT5M

10. Egg Wash and Venting

    Whisk the egg with 1 tsp water. Brush the top crust generously with the egg wash. Using a paring knife, cut 4–5 small vents evenly spaced on the surface.

    Time: PT3M

11. Bake the Pot Pie

    Place the assembled pie on a baking sheet and bake in a pre‑heated 375°F oven for 45–60 minutes, until the crust is deep golden brown and the filling is bubbling.

    Time: PT45M

    Temperature: 375°F

12. Rest and Serve

    Remove the pot pie from the oven and let it rest on a wire rack for 10 minutes before slicing. Serve warm.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g