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- 2 cups cooked chicken, shredded - 1 cup carrots, diced into small pieces - 1 cup peas (fresh or frozen) - 1 cup potatoes, peeled and diced - 1 cup onion, finely chopped - 2 cloves garlic, minced - 1/2 cup celery, diced - 1/3 cup all-purpose flour - 2 cups chicken broth (low-sodium preferred) - 1 cup milk (whole or 2%) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1/2 teaspoon black pepper - 1/2 teaspoon salt - 1 package of refrigerated pie crusts (contains 2 crusts) - 1 egg, beaten (for egg wash) The heart of any chicken pot pie lies in its ingredients. This dish shines with simple, wholesome foods. You start with cooked chicken. Shredded chicken works best. It adds great flavor and texture. Next, gather fresh vegetables to make your filling colorful and tasty. You will need carrots, peas, potatoes, onions, garlic, and celery. Each vegetable brings its own flavor. Dicing them small helps them cook evenly. For the sauce, you will use all-purpose flour, chicken broth, and milk. These three create a rich, creamy filling. The flour thickens the sauce. The broth and milk add depth and smoothness. Don’t forget your seasonings! Dried thyme, black pepper, and salt bring out the best in this dish. They pair well with the chicken and vegetables. Finally, you need pie crusts. Store-bought crusts save time, but feel free to make your own if you prefer. An egg wash gives the top a nice golden color when baked. With these ingredients, you are on your way to making a comforting chicken pot pie that will warm your heart and fill your belly! {{ingredient_image_2}} First, heat olive oil in a large skillet over medium heat. Add chopped onions, diced carrots, celery, and minced garlic. Sauté these vegetables until they are tender, which takes about 5-7 minutes. Stir often until the onions look clear. Next, add the diced potatoes to the skillet. Cook them for another 3-4 minutes to soften them a bit. Now, dust the veggies with all-purpose flour. Stir well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste. Now, slowly whisk in the chicken broth and milk. Keep stirring until the mixture is smooth and thick. This should take about 5-7 minutes. Once thickened, fold in the shredded chicken, peas, dried thyme, salt, and black pepper. Mix well, then take the skillet off the heat. On a clean surface, unroll one pie crust and place it into a 9-inch pie dish. Press it gently into the corners. Pour the chicken filling into the crust. Spread it out evenly across the bottom. Next, unroll the second pie crust and lay it over the filling. Trim any excess dough hanging over the edge. Crimp the edges together to seal the pie. Use a sharp knife to cut several slits in the top crust. This lets steam escape while baking. Brush the top crust with the beaten egg. This helps it turn a nice golden color when baked. Preheat your oven to 425°F (220°C). Once hot, slide the pie into the oven. Bake it for 30-35 minutes. Look for a deep golden brown crust and bubbling filling. For a perfect crust, keep an eye on the time. If the edges brown too fast, cover them with foil. This stops them from burning while the rest cooks. - Choosing the best poultry I recommend using cooked chicken for a rich flavor. You can use rotisserie chicken for ease. Fresh or leftover chicken works too. Aim for skinless, boneless pieces for a tender bite. - Ensuring a flavorful filling Start with fresh vegetables for the best taste. Diced carrots, peas, and potatoes add color and texture. Use low-sodium chicken broth to keep the filling rich without being salty. This layer of flavor makes each bite special. - Techniques for a flaky crust Use cold pie crusts. This keeps the fat solid, leading to a flaky texture. Do not overwork the dough; handle it gently. Cut slits in the top crust to allow steam to escape. This helps avoid a soggy bottom. - Preparing filling in advance You can make the filling a day ahead. Store it in an airtight container in the fridge. This saves time and allows the flavors to meld. Just warm it up before filling the crust. - Freezing tips for the pie If you want to freeze the pie, assemble it first. Wrap it well in plastic wrap and foil. It can last up to three months in the freezer. Bake it straight from the freezer; just add extra time. This way, you’ll have a comforting meal ready when you need it! Pro Tips Use Leftover Chicken: This recipe is perfect for utilizing leftover roast chicken or rotisserie chicken, making it a quick and easy option for a weeknight dinner. Vegetable Variations: Feel free to customize the vegetable blend based on seasonal produce or personal preferences. Mushrooms, green beans, or corn can be great additions! Thickening the Filling: If you prefer a thicker filling, you can add a bit more flour or let the mixture simmer a little longer to evaporate some liquid. Freezing Tips: This pot pie freezes well! Assemble the pie, but do not bake it. Wrap it tightly and store it in the freezer for up to 3 months, baking it from frozen when you’re ready to enjoy. {{image_4}} You can easily change the protein in your pot pie. If you want a twist, use turkey instead of chicken. This works great, especially around holidays. Beef is another option. Use cooked beef to give a hearty flavor. For a lighter choice, try mushrooms or tofu. Both add a nice texture and absorb flavors well. These vegetarian options make pot pie fun for everyone. Adding herbs and spices can really boost the taste. Fresh thyme or rosemary gives a nice aroma. You can also use spices like paprika for warmth. Another great way to enhance flavor is using a flavored broth. Chicken broth adds depth, while vegetable broth works for veggies. Consider using cream in the filling for richness. It makes your pot pie even more creamy and delicious. When it comes to the crust, you have choices. You can make a homemade crust for a personal touch. This allows you to control the ingredients. If you want something quick, store-bought crusts save time. They can still give you that perfect golden finish. If you need a gluten-free option, look for gluten-free pie crusts. Many brands offer tasty alternatives that work well in pot pies. To store your chicken pot pie, let it cool first. This step keeps the crust from getting soggy. Wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. Store it in the fridge for up to 3 days. This way, it stays fresh and tasty. You can freeze chicken pot pie both before and after baking. For freezing before baking, wrap it tightly in plastic wrap and then foil. This keeps out air and frost. You can freeze it for up to 3 months. To freeze after baking, let the pie cool completely. Wrap it in plastic wrap and foil as well. When you want to eat it, thaw it in the fridge overnight. Reheat it in the oven at 350°F (175°C) until hot, about 25-30 minutes. This way, it tastes fresh and delicious again. Yes, you can make chicken pot pie without a crust. Here are some great options: - Mashed potatoes on top for a comforting twist. - Biscuits can add a fluffy and soft texture. - Cornbread gives a sweet and hearty flavor. - Polenta adds a creamy touch to the dish. Each of these choices brings a unique taste and texture. You can customize your pot pie based on what you like best. To check if your pot pie is done, look for these signs: - The crust should be a deep golden brown. - The filling should be bubbling through the slits in the top. - A knife inserted in the center should come out hot. These signs show that your chicken pot pie is ready to enjoy. It means the inside is warm and the crust is perfectly cooked. Pairing sides with chicken pot pie can enhance your meal. Here are some tasty suggestions: - Mixed greens salad for a fresh crunch. - Steamed green beans for a tender bite. - Roasted carrots bring sweetness and color. - Mashed potatoes offer extra comfort. These sides balance the richness of the pot pie and create a complete meal. Enjoy your meal with these delightful additions! You learned how to make a classic chicken pot pie from scratch. We covered each step, from choosing the right ingredients to baking tips for a golden crust. You can even try variations like using turkey or a veggie version. Remember, storing leftovers properly will keep your pot pie fresh. Don’t hesitate to experiment with flavors and fillings. Enjoy your cooking journey, and soon, you’ll impress everyone with your homemade pot pie!

Comforting Chicken Pot Pie

A warm and hearty chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pie crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced into small pieces
  • 1 cup peas (fresh or frozen)
  • 1 cup potatoes, peeled and diced
  • 1 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 2 celery, diced
  • 1 3 all-purpose flour
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup milk (whole or 2%)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 2 black pepper
  • 1 2 salt
  • 1 package refrigerated pie crusts (contains 2 crusts)
  • 1 egg beaten (for egg wash)

Instructions
 

  • Start by preheating your oven to 425°F (220°C), ensuring it's hot and ready for the pie.
  • In a large skillet over medium heat, add the olive oil. Once hot, incorporate the chopped onions, diced carrots, celery, and minced garlic. Sauté for approximately 5-7 minutes until the vegetables become tender and the onions are translucent.
  • Add the diced potatoes to the skillet and continue to cook for an additional 3-4 minutes, allowing them to soften slightly.
  • Dust the vegetable medley with all-purpose flour, stirring thoroughly to combine. Cook for 1-2 minutes to eliminate any raw flour flavor while stirring frequently.
  • Slowly whisk in the chicken broth and milk, making sure to eliminate lumps and create a smooth mixture. Stir continuously until the sauce thickens, which should take about 5-7 minutes.
  • Once thickened, fold in the shredded chicken, peas, dried thyme, salt, and black pepper. Mix together completely, then remove the skillet from heat.
  • On a clean, flat surface, carefully unroll one pie crust and place it into a 9-inch pie dish, pressing it gently into the corners. Pour the chicken filling into the crust, spreading it out evenly across the base.
  • Unroll the second pie crust and lay it over the filling. Trim any excess dough hanging over the edge, then crimp the edges together to create a secure seal. Use a sharp knife to cut several slits in the top crust, allowing steam to escape during baking.
  • Brush the top crust generously with the beaten egg to achieve a beautiful golden finish when baked.
  • Slide the pie into the preheated oven and bake for 30-35 minutes, or until the crust is a deep golden brown and the filling is bubbling enticingly.
  • Once baked, remove the pot pie from the oven and allow it to sit for 10 minutes to set before slicing and serving.

Notes

Serve warm, garnished with fresh parsley and paired with mixed greens for a complete meal.
Keyword chicken, comfort food, pot pie