This Chicken Pot Pie is the ultimate comfort food—a creamy, flavorful filling loaded with tender chicken, hearty vegetables, and a flaky golden crust. It’s the perfect meal for a cozy evening or when you’re in need of a classic, hearty dish.
This recipe is simple enough for a weeknight dinner yet special enough to impress your family and friends.
Kitchen Equipment Needed
- Large skillet or saucepan
- Mixing bowls
- Whisk
- Rolling pin (optional, for homemade crust)
- Pie dish
- Pastry brush
Ingredients Overview
- Chicken: Pre-cooked chicken makes this recipe quick and convenient. Rotisserie chicken works perfectly.
- Vegetables: A mix of onions, carrots, peas, and celery brings a medley of flavors and textures.
- Pie Crust: Use a store-bought crust for ease, or a homemade crust for a special touch.
- Creamy Sauce: Made with butter, flour, chicken broth, and milk for a rich and smooth filling.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 small onion, finely chopped
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 package pie crust (2 crusts)
Instructions
- Prepare the Filling:
- In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in the flour, cooking for 1-2 minutes until golden and bubbly. Gradually whisk in the chicken broth and milk, stirring constantly to create a smooth sauce.
- Add the salt, pepper, thyme, garlic powder, and paprika. Stir well and let simmer for 3-4 minutes until thickened.
- Fold in the cooked chicken and frozen peas. Remove from heat and set aside.
- Assemble the Pie:
- Preheat your oven to 425°F (220°C).
- Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the chicken filling into the crust.
- Top with the second pie crust, sealing the edges by pinching or crimping them together. Cut a few small slits in the top crust to allow steam to escape.
- Bake:
- Brush the top crust with an egg wash (1 beaten egg with 1 tablespoon water) for a golden finish.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve:
- Allow the pie to cool for 5-10 minutes before slicing and serving.
Recipe Tips
- Short on Time? Use a mix of frozen vegetables and rotisserie chicken to speed up the preparation.
- Customize the Vegetables: Swap in your favorites like green beans or corn for added variety.
- Prevent Soggy Crusts: Pre-bake the bottom crust for 5-7 minutes before adding the filling.
What to Serve With This Recipe
- Pair with a fresh green salad or roasted vegetables for a balanced meal.
- Serve with crusty bread to soak up every bit of the creamy filling.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, you can prepare the filling a day in advance and assemble the pie just before baking.
Q: Can I freeze Chicken Pot Pie?
A: Absolutely! Assemble the pie but don’t bake it. Wrap it tightly and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cooking time.
Q: Can I make it dairy-free?
A: Substitute the butter with olive oil and use unsweetened almond milk or coconut milk in the sauce.
Serving Suggestions
This Chicken Pot Pie is best served warm with a side of steamed vegetables or mashed potatoes. For a comforting finish, enjoy with a simple dessert like apple crisp or vanilla ice cream.
Dive into the rich, creamy goodness of this classic dish—it’s sure to become a family favorite!
This Chicken Pot Pie
he ultimate comfort food—a creamy, flavorful filling loaded with tender chicken, hearty vegetables, and a flaky golden crust. It’s the perfect meal for a cozy evening or when you’re in need of a classic, hearty dish.
This recipe is simple enough for a weeknight dinner yet special enough to impress your family and friends.
Equipment
- Kitchen Equipment Needed:
- Large skillet or saucepan
- Mixing bowls
- Whisk
- Rolling pin (optional, for homemade crust)
- Pie dish
- Pastry brush
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 small onion finely chopped
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 package pie crust 2 crusts
Instructions
- Assemble the Pie:
- Preheat your oven to 425°F (220°C).
- Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the chicken filling into the crust.
- Top with the second pie crust, sealing the edges by pinching or crimping them together. Cut a few small slits in the top crust to allow steam to escape.
- Bake:
- Brush the top crust with an egg wash (1 beaten egg with 1 tablespoon water) for a golden finish.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve:
- Allow the pie to cool for 5-10 minutes before slicing and serving.
- Recipe Tips
- Short on Time? Use a mix of frozen vegetables and rotisserie chicken to speed up the preparation.
- Customize the Vegetables: Swap in your favorites like green beans or corn for added variety.
- Prevent Soggy Crusts: Pre-bake the bottom crust for 5-7 minutes before adding the filling.
- What to Serve With This Recipe
- Pair with a fresh green salad or roasted vegetables for a balanced meal.
- Serve with crusty bread to soak up every bit of the creamy filling.
- Frequently Asked Questions
- Q: Can I make this ahead of time?
- A: Yes, you can prepare the filling a day in advance and assemble the pie just before baking.
- Q: Can I freeze Chicken Pot Pie?
- A: Absolutely! Assemble the pie but don’t bake it. Wrap it tightly and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cooking time.
- Q: Can I make it dairy-free?
- A: Substitute the butter with olive oil and use unsweetened almond milk or coconut milk in the sauce.
- Serving Suggestions
- This Chicken Pot Pie is best served warm with a side of steamed vegetables or mashed potatoes. For a comforting finish, enjoy with a simple dessert like apple crisp or vanilla ice cream.
- Dive into the rich, creamy goodness of this classic dish—it’s sure to become a family favorite!
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