Homemade Chicken Pot Pie Recipe
This easy and delicious classic homemdade chicken pot pie recipe is one of our favorite meals. A delicious chicken and vegetable filling is tucked into a buttery pie crust. With a few simple tricks, this classic homemade chicken pot pie from scratch can be made quickly and easily.
Nutrition Facts
Ingredients
Instructions
Pre-heat oven to 400 degrees F.
In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until tender. Remove from skillet and set aside.
Add butter to skillet and cook until melted. Add in flour and whisk until well combined. Add in softened cream cheese and stir until combined.
Pour chicken broth into skillet and whisk ingredients until are smooth. Add in milk and whisk again until smooth. Add in thyme, salt and pepper. Bring to a gentle simmer and continue whisking to avoid lumps. Add in heavy cream, and whisk until smooth.
Add in veggies, potatoes, and chicken and stir to fully combine ingredients. Cook on a low simmer for approximately five minutes stirring regularly.
Give the filling a taste to check and see if more seasoning is needed, and if so add salt, pepper and seasoning of choice accordingly.
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Continue Reading at Lovefromtheoven →Chef's Notes
Remember this recipe is FLEXIBLE! You can use whatever veggies you like. I find frozen veggies to be perfect for this recipe, and I typically use a combo of a peas and carrots mix, along with some corn.If using fresh veggies, it’s a good idea to cook them until they are tender, then drain and dry well.
For potatoes I highly prefer red potatoes, as they tend to hold their shape and texture and don’t break down in the soup. Just make sure to either microwave or boil your diced potatoes before adding them to the soup, so that they are tender.
While I stick to salt, pepper and a little bit of thyme in this recipe since my kids don’t have the most adventurous tastes, feel free to get creative with your favorite seasonings.
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Reviews from the Original Source
You have a winning recipe here. I was looking for one with sour cream, but thought your cream cheese would do the trick. [I did use 4 oz instead of 2 oz.] And I had celery to get rid of so I threw some in. Otherwise made it to spec and the filling is delicious! You did good! My bottom crust could have used more cook-time, so next time I'll bake for 40 minutes. I do think the baking sheet not only prevents a mess, it also helps with cooking the bottom crust.
I'm normally not a fan of chicken pot pie because they are usually dry and boring. THIS recipe is not dry or boring. The whole family loved it and I printed the recipe out for a keeper. Thanks!
Although I loved this recipe it was a bit too salty so next time I’ll try just 1 tsp instead of 2
Hi after making this recipe to just try it, well I am hooked as well as my family!
Thank you , and I do just as you say! Amazing, freezes well! I always cook mine and then freeze! 😊
This was DELICIOUS!! My 13-year old has been begging me to make a chicken pot pie for the past few weeks, and Google brought me this recipe. I am definitely saving it and this will be my go-to from now on! Our whole family loved it.
I make this recipe regularly—it’s the bomb!!👏👏
What size serving are the nutrition statistics based on?
I I’ll be making this receipt sometime next week. It looks dellisggg
Are u kidding me! This is hands down the best recipe I have made yet for my dairy allergy kiddo. My family loved it and I actually found dairy free whipping cream which I think was the go to for this recipe! Thanks so much 💐
Wonderful work!
Thanks
A great pie recipe. Most pot pie recipes are too bland. I will be making the recipe as my pot pie recipe going forward.
Observation: After combining oil, onion and garlic, then remove it from the skillet; there is not a specific instruction to add it back in. Those of us that are seasoned domestic divas can figure it out, but a less experienced domestic diva might be in a pickle about what to do with it.
Also, I don't use whole milk, but I did use skim milk with plain Greek Yogurt in place of whole milk and the additional heavy cream. My husband raved about it! I found it to absorb the other spices and flavors and provide an amazing consistency for the sauce. I added less Thyme and added 1/2 teaspoon Basil. I LOVE Basil! :D
I've never had a pot pie with potatoes! Trying to be carb conscious, I omitted them because the mixed veggies I bought had corn in them to satisfy my husband's palette. :)
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