Fall is the season for cozy comfort foods, and there’s nothing more comforting than a homemade chicken pot pie. This classic dish is a warm, satisfying blend of tender chicken, savory vegetables, and a creamy sauce, all tucked inside a golden, flaky pie crust. Whether you’re looking for a delicious weeknight dinner or a weekend treat, this chicken pot pie will warm you up from the inside out. Plus, it’s surprisingly easy to make!

Ingredients Overview

The secret to this chicken pot pie lies in its simple yet flavorful ingredients. Here’s a breakdown of the key components:

· Pie Crust: The buttery, flaky crust is essential for a perfect pot pie. Store-bought pie crust works wonderfully for convenience, but if you’re feeling ambitious, you can make your own. Just make sure to let the dough come to room temperature for about 30 minutes before using it to ensure it’s pliable but still cool.

· Chicken: The heart of this dish! Leftover rotisserie chicken is a great shortcut, but you can also poach fresh chicken breasts for a more hands-on approach. Be sure to cook and shred the chicken so it mixes easily with the sauce and vegetables.

· Vegetables: Frozen mixed vegetables add both convenience and sweetness, but feel free to swap in fresh veggies like carrots, peas, and celery. If you’re using fresh vegetables, be sure to sauté them first to ensure they cook evenly in the pie.

· The Sauce: A creamy, flavorful sauce binds everything together. Chicken stock, a bit of chicken bouillon for extra flavor, and a touch of half-and-half create a velvety filling. Cornstarch thickens the sauce for that rich, comforting texture.

Tips & Variations

· What vegetables can I add? The beauty of chicken pot pie is how adaptable it is. Try adding mushrooms, corn, green beans, or even diced potatoes. Just be sure to pre-cook any denser vegetables (like potatoes) so they soften in the oven.

· Can this recipe be frozen? Yes! You can make the pie in advance, assemble it, but don’t bake it. Wrap it tightly and freeze for up to 3 months. When you’re ready to eat, bake from frozen at 375°F for 45 minutes to an hour, or until the crust is golden and the filling is heated through.

· What if I don’t want to use chicken? No problem! Swap the chicken for turkey, especially if you have leftovers from a holiday meal. For a vegetarian version, try using beans, tofu, or even lentils. Just be sure to replace the chicken broth with vegetable broth.

Making Your Own Chicken & Pie Crust

If you want to take the extra step and make your own chicken or crust, here’s how:

Poached Chicken: To quickly poach chicken breasts, simply place them in a saucepan with enough water to cover. Add a pinch of salt, bring to a boil, then reduce to a simmer for 15-20 minutes, or until fully cooked. Shred the chicken with two forks.

Homemade Pie Crust: If you’re making your own pie crust, here’s a simple recipe:

· 1 1/3 cups all-purpose flour

· 1/3 cup vegetable oil

· ½ tsp salt

· 2 Tbsp cold water

Mix the ingredients until a dough forms, then roll it out to fit an 8×8-inch baking dish.

Chicken Pot Pie Ingredients:

· 1 homemade or store-bought 8” pie crust

· 2 cups cooked and shredded chicken (about 2 chicken breasts)

· 1 Tbsp unsalted butter

· ½ medium onion, finely chopped

· 2 carrots, peeled and chopped

· 1 celery stick, chopped

· 1 15oz bag frozen peas

· 3 cups chicken stock

· 2 tsp chicken bouillon (optional, but adds extra flavor)

· 4 Tbsp cornstarch

· ¼ cup water

· ¼ cup half-and-half

· ½ tsp salt

· ¼ tsp black pepper

· ½ tsp dried thyme

· ½ tsp dried parsley

Instructions:

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish.

2. Cook the vegetables: In a medium saucepan, melt butter over medium heat. Add the onion, carrots, and celery. Sauté for 2-3 minutes until the vegetables begin to soften.

3. Prepare the sauce: In a separate pot, heat the chicken stock over medium-high heat. Once boiling, mix the cornstarch with water and stir into the stock. Cook, stirring, until the sauce thickens to a gravy-like consistency. Reduce the heat and stir in the half-and-half, salt, pepper, thyme, and parsley.

4. Combine the filling: Fold the cooked vegetables, peas, and shredded chicken into the thickened sauce. Stir to ensure everything is well combined.

5. Assemble the pie: Transfer the filling into your prepared casserole dish. Unroll the pie crust and place it over the top, sealing the edges around the dish. Make 3-4 small slits in the center of the crust to allow steam to escape while baking.

6. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust brown too quickly, cover them with foil to prevent burning.

7. Serve and enjoy: Let the pie cool for a few minutes before slicing. Garnish with fresh parsley if desired, and enjoy the comforting flavors of homemade chicken pot pie!

This easy, hearty chicken pot pie recipe is the perfect way to embrace fall. Whether you’re feeding your family or just treating yourself to a comforting meal, it’s sure to be a hit. Happy cooking!