Homemade Chicken Pot Pie

When the chill of winter wraps itself around us, there’s nothing quite like the warmth of comfort food to make everything feel a little better. And what’s more comforting than a classic chicken pot pie? With its golden, flaky crust and creamy, savory filling, it’s the kind of dish that feels like a hug in a bowl—or, in this case, a pie pan.

Chicken pot pie is the ultimate winter staple, combining tender chicken, hearty vegetables, and a luscious sauce baked to perfection. Whether you’re gathering around the dinner table with family or indulging in a quiet night at home, this timeless dish brings a sense of nostalgia and coziness that’s perfect for the season.

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Ingredients for the Perfect Chicken Pot Pie

• 2 cups Chicken cooked and shredded or cubed. Rotisserie chicken works perfectly.

Vegetables:

• 1 cup diced carrots
• 1 cup peas
• 1/2 cup diced celery
• 1/2 cup green beans, mushrooms, or sweet corn for variety (optional)
• 1 small Onion finely chopped.
• 2 cloves Garlic minced.
• 4 tbsp Butter
• 1/4 cup Flour
• 2 cups Chicken Broth
• 1/2 cup Heavy Cream or Milk

Herbs and Seasonings:

• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt adjust to taste.

For the Crust:

• 1 double Pie Crust store-bought or homemade, enough for a top and bottom crust.
• 1 Egg beaten with 1 tablespoon water or milk.
• 1 cup Potatoes: diced and cooked. (optional)
• 1/2 cup Cheese: shredded cheddar. (optional)
• 2 tbsp Fresh Herbs: chopped parsley or thyme for garnish. (optional)

Ingredients Notes

1. Chicken: Cooked and shredded or cubed. Rotisserie chicken works wonders for a quick and flavorful option.
2. Vegetables: Traditional choices include diced carrots, peas, and celery, but you can also add green beans, mushrooms, or even sweet corn for variety.
3. Pie Crust: A store-bought crust is convenient, but if you’re feeling ambitious, homemade pie dough is worth the effort for that flaky, buttery texture.
4. Egg Wash: A simple mixture of beaten egg and a splash of water or milk to brush over the crust for a glossy, golden finish.

Kitchen Tools Needed

1. Cutting Board and Knife: For chopping your vegetables, and dicing the chicken.
2. Large Skillet or Saucepan: To sauté the vegetables, cook the roux, and simmer the filling.
3. Wooden Spoon or Spatula: For stirring the filling as it cooks. A whisk can also come in handy for mixing the roux.
4. Pie Dish: A 9-inch pie dish is perfect for holding all that delicious filling and crust.
5. Rolling Pin: If you’re making your crust from scratch or rolling out store-bought dough to fit your dish.
6. Pastry Brush: To apply the egg wash for that golden, bakery-worthy finish.
7. Baking Sheet: Place the pie dish on a baking sheet to catch any spills or drips while baking. No one likes cleaning the oven after dinner!
8. Oven Mitts: Essential for safely handling the hot pie dish when it’s time to take your masterpiece out of the oven.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) so it’s ready when the pie is assembled.

Step 2: Prepare the Filling

• Heat 2 tablespoons of butter in a large skillet or saucepan over medium heat.
• Add diced carrots, celery, and onion, and sauté for about 5–7 minutes, until softened.
• Stir in 2 cloves of minced garlic and cook for another minute.
• Add 3 tablespoons of flour to the vegetables and stir to coat them evenly.
• Cook for 1–2 minutes to remove the raw flour taste.
• Gradually whisk in 2 cups of chicken broth and ½ cup of heavy cream (or milk), stirring constantly to avoid lumps.
• Bring the mixture to a gentle simmer and cook until thickened about 3–5 minutes.
• Stir in 2 cups of cooked, shredded chicken, ½ cup of peas, and any optional vegetables or seasonings (like thyme, parsley, salt, and pepper).
• Remove from heat and set aside.

Step 3: Assemble the Pie

• Roll out the bottom pie crust (if not already prepared) and place it in a 9-inch pie dish. Trim any overhang.
• Spoon the prepared filling into the crust, spreading it evenly.
• Roll out the top crust and carefully lay it over the filling.
• Trim and crimp the edges to seal the pie.
• Cut a few small slits in the center of the crust to allow steam to escape.

Step 4: Bake the Pie

• Place the pie dish on a baking sheet to catch any drips.
• Bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbling through the slits.

Step 5: Cool and Serve

• Remove the pie from the oven and let it cool for about 5–10 minutes before slicing. This allows the filling to set slightly, making it easier to serve.
• Serve warm and enjoy the cozy, comforting flavors of homemade chicken pot pie!

Related Post >>>>>> Marry Me Chicken Pasta Recipe

Tips and Tricks for the Perfect Chicken Pot Pie

1. Keep Your Crust Chilled
   • If making homemade pie dough, ensure it’s cold before rolling it out. A chilled crust stays flakier and holds its shape better when baked.
2. Avoid a Soggy Bottom
   • Prebake (blind bake) the bottom crust for 5–7 minutes if you want extra crispiness, especially if your filling is very creamy.
3. Make It Ahead of Time
   • Save time by preparing the filling a day in advance. Store it in the fridge, then assemble and bake when ready to serve.
4. Don’t Overload the Filling
   • Overfilling your pie dish can cause the filling to bubble over while baking. Use a baking sheet under the pie for easy cleanup.
5. Customize to Your Taste
   • Feel free to swap ingredients or add your favorites—leftover turkey, sweet potatoes, or even mushrooms can add unique twists.

Related Post >>>>> Turkey And Quinoa Stuffed Bell Pepper Recipe

Serving Suggestions

1. Pair It with a Salad: Serve your chicken pot pie with a simple green salad tossed in a light vinaigrette.
2. Add Bread on the Side: Warm, crusty bread or dinner rolls are perfect for soaking up any extra creamy filling.
3. Include a Light Soup: A bowl of broth-based soup, like a vegetable or tomato soup, pairs well as a starter or side dish.
4. Top It Off with Fresh Herbs: Sprinkle freshly chopped parsley, thyme, or even chives over the baked pie for a pop of color and added flavor.
5. Offer a Cozy Drink: Complement the meal with a warm drink, such as spiced cider, mulled wine, or hot tea, for the ultimate winter comfort experience.

FAQ: Chicken Pot Pie

1. Can I use store-bought pie crust?

Absolutely! The store-bought crust is a great time-saver and works just as well as homemade. You can also use puff pastry for a flakier, lighter topping.

2. What’s the best chicken to use?

Rotisserie chicken, leftover roasted chicken, or poached chicken breasts work perfectly. Shredded or diced, either option blends well into the creamy filling.

3. Can I make chicken pot pie ahead of time?

Yes! You can prepare the filling up to 2 days in advance and store it in the refrigerator. Assemble the pie just before baking, or freeze the assembled pie for later use.

4. Can I freeze chicken pot pie?

Definitely!

• Before Baking: Assemble the pie, wrap it tightly in foil, and freeze for up to 3 months. Bake straight from frozen, adding an extra 20–30 minutes to the cooking time.
• After Baking: Let the pie cool completely, then wrap and freeze. Reheat in the oven at 375°F (190°C) until warmed through.

5. Can I make it without a bottom crust?

Yes, a single top crust works beautifully and reduces calories. For an extra treat, use puff pastry as a topper.

6. How do I prevent the crust from getting soggy?

• Blind bake the bottom crust for a few minutes before adding the filling.
• Ensure the filling is thick and not too runny before assembling the pie.

7. Can I make a dairy-free version?

Yes! Substitute the butter with olive oil or a plant-based alternative, and use coconut milk, almond milk, or oat milk instead of cream. Be sure to use a dairy-free crust as well.

Share your version of this classic recipe in the comments below! If you have questions about the recipe or tips to make it even better, don’t hesitate to ask. Your feedback and creativity inspire us and other readers too!