by Middleeastsector

Homestyle Comfort: Delicious Chicken Pot Pie Imagine a flaky, golden-brown crust enveloping a creamy and hearty filling of tender chicken and wholesome vegetables. Delicious Chicken Pot Pie is the epitome of homestyle comfort, a timeless dish that warms the heart and soothes the soul. This recipe promises a mouthwatering pot pie with a delectable balance of savory flavors and buttery pastry. Get ready to savor a slice of pure comfort that’s perfect for family dinners, chilly evenings, or any occasion that calls for a delicious, home-cooked meal.

Comforting Classic

The star of this dish is the comforting combination of tender chicken, mixed vegetables, and a rich, creamy sauce.

Homemade Happiness

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This recipe captures the essence of homemade comfort food, with a flaky pastry crust that’s both indulgent and satisfying.

Substitutions and Variations:

Customize your Delicious Chicken Pot Pie with these variations:

  1. Turkey Twist: Substitute cooked turkey for the chicken for a delightful twist on a classic.
  2. Veggie Delight: Add your favorite vegetables, such as mushrooms, broccoli, or asparagus, to the filling for extra color and nutrition.
  3. Herbaceous Notes: Incorporate fresh herbs like thyme, rosemary, or parsley for a burst of freshness.


Now that you’ve discovered the magic of Delicious Chicken Pot Pie, it’s time to savor the homestyle comfort of this classic dish. Share it with loved ones, serve it at gatherings, or simply enjoy it as a warm and wholesome meal. Don’t forget to leave a review and share your favorite pastry designs or serving suggestions with us. Happy cooking!

Tips or Notes:

  • You can use leftover cooked chicken or a store-bought rotisserie chicken for convenience.
  • To save time, you can use pre-made refrigerated pie crusts or puff pastry for the top crust.
  • Make sure to let the pot pie cool for a few minutes before serving to allow the filling to set.

Frequently Asked Questions

Can I make individual pot pies instead of one large pie?

Absolutely! You can use small ramekins or individual pie dishes to create individual servings of chicken pot pie.

Can I freeze the pot pie for later?

Yes, you can assemble the pot pie and freeze it before baking. When you’re ready to enjoy it, bake it directly from the freezer, adding a few extra minutes to the baking time.



Recipe by Alexandra
0.0 from 0 votes
Course: All Word Recipes


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  • For the Filling:
  • 2 cups 2 (300g) cooked chicken, diced

  • 2 tablespoons 2 unsalted butter

  • 1 1 onion, finely chopped

  • 2 2 carrots, diced

  • 2 2 celery stalks, diced

  • 2 cloves 2 garlic, minced

  • 1/2 cup 1/2 (60g) frozen peas

  • 1/2 cup 1/2 (60g) frozen corn

  • 1/4 cup 1/4 (30g) all-purpose flour

  • 2 cups 2 (480ml) chicken broth

  • 1 cup 1 (240ml) milk

  • Salt and black pepper, to taste

  • 1/2 teaspoon 1/2 dried thyme (optional)

  • 1/2 teaspoon 1/2 dried rosemary (optional)

  • For the Crust:
  • 2 2 pie crusts (homemade or store-bought)

  • 1 1 egg, beaten (for egg wash)


  • For the Filling:
  • In a large skillet, melt the unsalted butter over medium heat.
  • Add the chopped onion, diced carrots, diced celery, and minced garlic to the skillet. Sauté until the vegetables become tender, about 5-7 minutes.
  • Stir in the frozen peas and frozen corn. Cook for an additional 2-3 minutes.
  • Sprinkle the all-purpose flour over the vegetables and stir to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
  • Gradually add the chicken broth and milk to the skillet, stirring constantly to prevent lumps from forming.
  • Continue to cook and stir until the mixture thickens and comes to a gentle simmer.
  • Stir in the diced chicken, dried thyme (if using), dried rosemary (if using), salt, and black pepper. Cook for an additional 2-3 minutes to heat the chicken through.
  • For the Crust:
  • Preheat your oven to 375°F (190°C).
  • Roll out one of the pie crusts and place it in the bottom of a 9-inch (23cm) pie dish.
  • Assembly:
  • Pour the prepared chicken and vegetable filling into the pie dish over the bottom crust.
  • Roll out the second pie crust and place it over the top of the filling. Trim any excess crust and crimp the edges to seal.
  • Brush the top crust with the beaten egg to create a golden-brown finish.
  • Make a few small slits in the top crust to allow steam to escape during baking.
  • Place the pie dish on a baking sheet (to catch any drips) and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
  • Let your Delicious Chicken Pot Pie cool for a few minutes before slicing and serving. Savor the homestyle comfort!

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