Homemade Chicken Pot Pie Recipe

Chicken pot pie is a savory pie filled with a mixture of tender chicken, vegetables, and a creamy sauce, all enclosed in a flaky, buttery crust. It’s a classic comfort food that’s hearty, delicious, and perfect for family meals. Originating from ancient times, the concept of a savory pie filled with meat and vegetables was embraced and evolved throughout European history, particularly in medieval England. The dish gained widespread appeal in America during the 19th and 20th centuries, becoming a staple in home cooking and comfort food cuisine. Its popularity surged as it adapted to American tastes, with the introduction of creamy sauces and a flaky crust, making it a beloved dish for family meals and special occasions. Its convenience, satisfying nature, and the ability to use readily available ingredients further solidified its place in American culinary tradition.

The original pot pie dates back to ancient times, with roots in both Roman and Greek cuisines. Early versions of pot pie consisted of meat and vegetables cooked inside a simple pastry crust, often as a way to use leftover meats. The pie was baked in a pot, giving it its name. In medieval Europe, these savory pies became popular, with variations that included different meats, such as game or poultry, and were often served at banquets. While today’s pot pies are known for their creamy fillings and flaky crusts, the original versions were more rustic, focusing on hearty ingredients baked inside a basic pastry.

A chicken pot pie can turn out watery for several reasons, most often due to the filling not thickening properly. If the roux (the mixture of butter and flour) isn’t cooked long enough before adding the liquid, the sauce won’t develop enough structure. Using too much liquid or not simmering the filling long enough can also prevent the sauce from reducing and thickening. Additionally, adding too many watery vegetables or not draining them well can increase moisture in the filling. To avoid a watery pot pie, ensure the sauce has thickened before baking and use proper proportions of liquid to ensure a creamy, cohesive consistency.

To thicken chicken pot pie, the most common method is using a roux, which is made by cooking equal parts butter and flour together. Once the roux is cooked, it is combined with chicken broth and sometimes milk or cream to create a rich, thick sauce that binds the chicken and vegetables. The flour in the roux acts as a thickening agent, giving the sauce a smooth, creamy consistency. Some recipes (like this one) also incorporate cornstarch mixed with water (a slurry) so you can use less flour in the recipe so it doesn’t become gummy. The key is to ensure the filling is thick enough to hold its shape while baking, without being too runny or overly dense.

The main difference between chicken pie and chicken pot pie lies in the filling and the presence of a sauce. Chicken pie typically consists of a mixture of chicken and vegetables enclosed in a pastry crust, but it often has a drier filling without a creamy sauce. In contrast, chicken pot pie features a rich, creamy sauce made from chicken broth and thickened with a roux, which coats the chicken and vegetables, giving it a stew-like consistency. Additionally, chicken pot pie may have only a top crust, while chicken pie usually has both a top and bottom crust.

The sauce in chicken pot pie is typically made from a combination of butter, flour, and chicken broth to create a creamy, flavorful base. The butter and flour are cooked together to form a roux, which thickens the sauce as it simmers. Chicken broth is then added to the roux, followed by milk or heavy cream for extra richness. Seasonings like salt, pepper, thyme, and garlic are often included to enhance the flavor, resulting in a smooth, savory sauce that perfectly complements the chicken and vegetables in the filling.

Chicken pot pie filling is typically made of tender, cooked chicken combined with a medley of vegetables such as carrots, peas, and celery, all enveloped in a rich, creamy sauce. The sauce is often made from a roux (a mixture of butter and flour) and chicken broth, which creates a smooth, flavorful base. Some recipes may also include potatoes or onions for added texture and taste. Seasonings like thyme, salt, pepper, and garlic are commonly used to enhance the flavor, making the filling hearty, savory, and comforting.

To make chicken pot pie from scratch, sauté the onions, garlic, and vegetables until tender; add flour, chicken broth, and milk, and simmer until thickened to create a rich, creamy sauce, then pour the filling into a pie crust. Top with a layer of pie dough, bake until golden brown, and enjoy a homemade meal that’s both comforting and satisfying.

Yes, you can use store-bought pie crust for chicken pot pie to save time. While homemade crust gives the best flavor and texture, a pre-made crust still delivers a delicious result with less prep.

To avoid a soggy chicken pot pie, make sure the filling isn’t too watery and bake the pie until the crust is golden and crisp. You can also partially bake the bottom crust (if using) before adding the filling to keep it flaky.

Yes, you can make chicken pot pie ahead of time. Prepare the filling and crust separately, then assemble and refrigerate until ready to bake, or bake it fully and reheat when needed.