For an extra layer of flavor, consider adding a splash of dry sherry or white wine to the sauce while it simmers. Feel free to substitute other vegetables, such as diced potatoes, mushrooms, or green beans, according to your preference. If you don't have fresh rosemary, dried rosemary can be used. Use about 1/2 teaspoon of dried rosemary. To get a more golden crust, brush the top of the pie with a beaten egg before baking.
Best Homemade Chicken Pot Pie
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS97
Indulge in the ultimate comfort food with this exceptional chicken pot pie. Featuring succulent chicken, tender vegetables, and a luscious, creamy sauce, all encased in a flawlessly flaky, golden-brown crust. A truly satisfying and heartwarming dish that will become a family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol97 mg
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Fiber3 g
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Protein25 g
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Saturated Fat14 g
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Sodium966 mg
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 425 degrees F (220 degrees C). (5 minutes)
02
Step
5 mins
In a large, deep skillet, melt the butter over medium-high heat. Add the onion, carrot, celery, salt, and rosemary. Cook, stirring frequently, until the onion becomes translucent, approximately 5 minutes. Stir in the flour and cook for 1 minute, ensuring it coats the vegetables evenly. (8 minutes)
03
Step
6 mins
Gradually stir in the chicken broth and cream, bringing the mixture to a gentle simmer. Reduce the heat to low and continue to cook, stirring occasionally, until the sauce thickens and becomes creamy, and the vegetables are tender, about 5 minutes. Stir in the diced chicken, peas, and parsley, ensuring everything is well combined. Season with salt and freshly ground black pepper to taste. Remove from the heat. (12 minutes)
04
Step
0 mins
Carefully place one pie crust in the bottom of a 9-inch pie plate. Pour the chicken and vegetable filling into the crust. Place the second crust on top, gently pressing the edges together to seal. Crimp the edges decoratively with your fingers or a fork. Cut a few small slits in the top crust to allow steam to escape during baking. Transfer the pie to a rimmed baking sheet to catch any potential spills. (10 minutes)
05
Step
40 mins
Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30 minutes. If the edges of the crust begin to brown too quickly, tent them with foil to prevent burning. Allow the pot pie to stand for 10 minutes before serving to allow the filling to set slightly. (40 minutes)
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Jeromy Mann
May 11, 2025Jessica P: My go-to chicken pot pie recipe now. The creamy sauce is just perfect. Thank you!
Guido Stamm
Apr 26, 2025Katie S: The perfect comfort food on a cold day. I will be making this again very soon.
Angelo Smitham
Mar 22, 2025Sarah M: This recipe is fantastic! The crust was perfectly flaky and the filling was so flavorful. My family loved it!
Adrian Wilkinson
Feb 9, 2025Michael B: Great recipe! I used rotisserie chicken to save time, and it turned out perfectly. Will definitely make again.
Karley Rolfson
Jan 27, 2025Emily K: Easy to follow instructions and the result was amazing. I added some mushrooms and it was delicious!
Trisha Vandervort
Dec 19, 2024David L: I've made chicken pot pie before, but this recipe is by far the best. The rosemary adds a lovely touch.
Nash Lemke
Dec 3, 2024Kevin R: This pot pie is amazing. The best I have ever had. I did make a double batch and freeze one.
Juanita Schowalterhansen
Oct 5, 2024Ashley T: The recipe was easy to follow and my family loved it! I didn't have rosemary so I used thyme instead and it was just as good.
Jackie Ernser
Jul 28, 2024Brian W: So good. I made it with a gluten free crust, and it was still fantastic.