Homemade Chicken Pot Pie Recipe

Chicken pot pie is one of those comfort foods that everyone loves. This rich and creamy dish combines tender chicken with a variety of vegetables in a flaky, savory crust. Perfect for a chilly evening or as a hearty lunchbox meal, this homemade chicken pot pie offers the best flavor without breaking the bank.

Ingredients:

• 1 ½ lbs boneless skinless chicken breasts
• 2 cups diced carrots
• 1 cup frozen peas
• 1 medium onion, chopped finely
• 4 stalks celery, sliced thinly
• 2 tablespoons all-purpose flour
• ½ cup milk
• 1 cup chicken broth
• 3 tablespoons butter
• 3 tablespoons cornstarch
• Salt and pepper, to taste
• All-purpose flour for rolling out pie crust
• Fresh thyme (optional)

Instructions:

1. Cut your chicken breasts into bite-sized pieces.
2. In a large pot, sauté the chopped onion and celery with butter until softened. This typically takes about 5 minutes over medium heat.
3. Add in the carrots, fresh thyme (if using), and salt & pepper. Stir well to combine and cook for another minute or two.
4. Once the vegetables are slightly softened, add in the chicken pieces along with a splash of water if necessary for moist cooking.
5. Cook until the chicken is fully cooked through—this should take around 10 minutes depending on your stove’s heat level and chicken pieces size. Remove from heat once it reaches an internal temperature of 165°F (74°C).
6. In a small bowl, mix together flour, milk, chicken broth, and cornstarch to create a smooth sauce consistency. Gradually pour this mixture into the pot containing your vegetables and chicken.
7. Let it simmer gently for about 10 minutes or until the sauce thickens slightly. Stir frequently so that no lumps form in the gravy.
8. Once done, carefully remove the chicken pieces from the pot using tongs or a slotted spoon to place them on a plate. Keep your vegetables and sauce warm over low heat while you prepare your crust.

Cooking Time: 50 minutes

Servings: Makes about 6-8 servings

Preparing the Pie Crust:

9. Pour half of the all-purpose flour into a bowl. Gradually add cold butter cubes, using your fingers to rub them in until the mixture resembles coarse crumbs.
10. Add enough ice water one tablespoon at a time until you achieve a soft dough that holds together when pressed lightly between two pieces of parchment paper or plastic wrap.
11. Roll out this dough on a lightly floured surface into an oval shape large enough to fit your pot pie dish. Carefully transfer the rolled-out pastry onto the pot pie dish, allowing excess dough around the edges for easy folding over once filled.

Filling:

10. Place your pre-cooked chicken pieces back into the pot containing the vegetables and thickened sauce. Gently mix everything to ensure all parts are evenly coated in the savory gravy.
11. Pour this mixture carefully into the pie crust that you have placed over the dish.
12. Fold excess dough over the top, trimming any extra along the way. Seal by crimping the edges with your fingers or creating a lattice top using strips of leftover pastry dough cut from the remaining half of what was rolled out earlier.

Preheat your oven to 375°F (190°C) and bake the chicken pot pie for approximately 45 minutes. Once ready, let it sit untouched in its dish for about five minutes before slicing into wedges to serve hot!

Tips & Variations:

• For extra flavor, consider adding some garlic powder or rosemary when sautéing the onions and celery.
• If you prefer a less traditional approach, you could experiment by using store-bought puff pastry instead of rolling out your own crust. This way, you can skip all the steps where handling dough is involved while still enjoying a flaky top layer on your pie.

Enjoy your homemade Chicken Pot Pie! It’s not just about the taste; it’s also about the memories and warmth it brings to any gathering or cozy night in. Whether you're entertaining friends or simply treating yourself, this recipe is sure to satisfy!