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Easy Homemade Chicken Pot Pie

Whole golden brown chicken pot pie with one slice missing. Pie slice on white plate in background.
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EatSimpleFood.com

Chicken Pot Pie is easy to make, especially if you buy a pre made pie crust.  Give this chicken thigh pot pie recipe a try and it will become one of your favorites and a "go to" dish in your repertoire when you're craving comfort food.

Ingredients

  • 1 pre made refrigerated unbaked pie crust
  • 1 1/4 lb boneless skinless chicken thighs (or breasts)
  • 1 cup carrots, small diced
  • 3/4 cup celery, small diced
  • 2 cups frozen peas
  • 1/3 cup onion, chopped
  • 1/3 cup unsalted butter
  • 1/3 cup all purpose flour
  • 2 cups chicken broth
  • 2/3 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Check fresh pie crust directions for baking. 425F is usually the standard but follow the pie crust instructions.  Preheat oven to 425F.
  • Bring a large salted pot of water to a boil.  Add chicken thighs.  Cook ~ 15 minutes or until chicken is done (registers 165F on a thermometer).
  • Take chicken out and add carrots, celery, and peas to the pot of boiling chicken water and cook an additional 3 minutes.  
  • Strain liquid and put the solids in a bowl.  Shred or chop chicken thighs when cool and add to bowl of cooked veggies.
  • Bring a pan to medium heat and add the butter and onions.  Cook ~ 3-4 minutes or until onions are translucent.  
  • Mix in flour, 1/2 tsp salt, and pepper and cook for 1-2 minutes.  
  • Slowly stir in chicken broth and milk.  Simmer over medium heat until thickened (~ 4-6 minutes).  Add more salt to taste if desired.
  • Place the chicken and vegetable mixture in a pie pan and pour the gravy over it.   Top with fresh pre-made pie crust.
  • Make several slits in the pie crust to allow hot steam to escape.  
  • Bake for 30-35 minutes or until crust is golden brown.  NOTE:  watch the pie crust edges - they will cook / burn first.  You may need cover them with aluminum foil or a pie crust shield so that they don't burn.
  • Wait 15 - 20 minutes to allow it to cool off.  Wait an hour if you really want to see your slice of pot pie instead of it melting all over the plate.

Notes

  • Place a lined baking sheet under the pie pan in case some of the liquid boils over.  This saves a lot of grief and frustration in cleaning up the oven if something does boil over.
  • Scramble an egg (both yellow and white) and baste over pie crust if you want a golden sheen on your crust.
  • Taste the strained liquid that you cooked the chicken & vegetables in.  Chances are that it tastes better than most store bought chicken broths.  Add a little salt and pepper and save it for later or use it in place of the chicken broth in this recipe.  Cool first if you decide to freeze it.
  • Have extra gravy leftover?  Refrigerate it and put it over rice and vegetables later.

Find it online: https://eatsimplefood.com/chicken-pot-pie/