Homemade Chicken Pot Pie

Homemade Chicken Pot Pie is the ultimate comfort food! Flaky pie crust is filled with a creamy mixture of chicken and veggies in a velvety sauce. It's a hearty and satisfying meal that's perfect for cold winter nights or as a way to use up leftover chicken.

Course dinner, Main Course

Cuisine American

Keyword chicken pot pie

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 200kcal

Ingredients

1 pie crust homemade or storebought
1 pound boneless, skinless chicken breasts
2 medium russet potatoes
1 medium onion diced
3 medium carrot diced
2 stalks celery diced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 medium zucchini diced
1/2 cup green peas frozen
1 recipe homemade cream of chicken soup
1 cup plain Greek yogurt or sour cream

Instructions

Make one Homemade Pie Crust recipe. Follow instructions through step 2 and place dough discs in the fridge while you make the filling.
Preheat oven to 400℉.
Cook chicken and cube into bite size pieces.
Peel and rinse potatoes. Chop into small bite size pieces. Peel and chop carrots into bite size pieces. Add both potatoes and carrots to a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat and simmer for 7-8 minutes or until slightly tender. Don't overcook, you just want them to soften. If you cook them too long, they will be mushy in your pie, but if you don't cook them, they will be crunchy in your pie. Drain and set aside when done.
In a large skillet, add 1 tablespoon olive oil and heat over medium-high. Add diced onion and celery and cook until tender. Add dried thyme, salt and pepper and stir to coat. Remove from heat and add potatoes and carrots, diced zucchini, green peas, cream of chicken soup, and Greek yogurt. Stir to combine. Taste the mixture and add more salt and pepper to your preference.
Remove pie dough from the refrigerator and roll out one disc into a 12 inch circle. Carefully transfer to your pie dish and press down in the bottom until smooth. Add your filling. Roll out the other disc of dough and place on top of the filling. Trim the edges and flute with your fingers or press with a fork. With a sharp knife, add 6-7 slits around the pie to let steam escape.
Place in your preheated oven and bake for 45 minutes or until the filling is bubbly and the crust is golden brown. I like to place a foil lined baking sheet under the pie to catch any drips. If the edges are browning to quickly, cover with foil or a pie shield.
Remove pie from the oven to a cooling rack. Let it cool for 10-15 minutes before serving. Enjoy!

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