Classic Homemade Chicken Pot Pie
This comforting Chicken Pot Pie features a perfectly flaky, golden crust and a rich, velvety filling. By combining tender shredded chicken with a blend of peas, carrots, and sweet corn in a savory cream cheese and broth gravy, this dish elevates a simple weeknight dinner into a bakery-quality meal. The recipe uses a high-heat baking technique to ensure the crust is crisp while the filling remains thick, stable, and satisfying.
Ingredients
- 4 tbsp salted butter
- 1/2 cup yellow onion, diced finely
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/4 cups whole milk
- 1 cup chicken broth
- 2 oz cream cheese, softened
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 2 refrigerated pie crusts
- 1 egg yolk (for egg wash)
Instructions
- Preheat your oven to 450°F.
- Melt the butter in a large skillet over medium heat.
- Add the onion and sauté until translucent.
- Whisk in the flour, salt, and pepper until well combined to form a roux.
- Slowly whisk in the milk and chicken broth, cooking until the mixture thickens.
- Stir in the cream cheese until smooth.
- Add the cooked chicken, peas, carrots, and corn to the gravy mixture.
- Place one pie crust into a pie dish.
- Pour the chicken filling into the crust-lined dish.
- Cover with the second pie crust and seal the edges tightly.
- Cut small slits in the top for steam to escape.
- Whisk the egg yolk with a splash of water and brush over the top crust.
- Bake at 450°F until the crust is golden brown and the filling is bubbling.
Notes
Use low-sodium chicken broth to better control the final saltiness of the dish. Rotisserie chicken is highly recommended to save time. If you prefer a richer gravy, substitute half-and-half for the whole milk.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 24gFat: 22gSaturated Fat: 9gCholesterol: 85mgSodium: 750mgFiber: 3gSugar: 3g
Tried this recipe?Let us know how it was!