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To make a classic chicken pot pie, gather the following ingredients: - 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup green peas, frozen - 1 cup potatoes, diced and boiled - 1/2 cup onion, finely chopped - 1/3 cup all-purpose flour - 2 cups chicken broth - 1 cup whole milk - 2 tablespoons butter - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - 1 pre-made pie crust (or homemade if preferred) - 1 egg (for egg wash) Each ingredient plays a vital role. The chicken provides protein and flavor. Carrots and peas add sweetness and color. Potatoes make the filling hearty. Onions bring depth. Flour thickens the sauce, while butter gives richness. Thyme and garlic add aromatic notes. The pie crust wraps it all in a flaky embrace. Lastly, the egg wash ensures a golden finish. Feel free to adjust these ingredients based on what you have. Cooking is about creativity and personal taste. {{ingredient_image_1}} - Preheat oven temperature: Set your oven to 425°F (220°C). This helps the crust bake to a nice golden brown. - Sautéing the vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1/2 cup of finely chopped onion. Cook for 2-3 minutes until soft. Then, stir in 1 cup of diced carrots. Cook for another 3-4 minutes until they are tender. - Thickening the filling: Sprinkle 1/3 cup of all-purpose flour over the veggies. Stir well and cook for 1-2 minutes. Slowly whisk in 2 cups of chicken broth and 1 cup of whole milk. Bring this mix to a simmer. Cook until it thickens, about 5 minutes. - Fitting the pie crust: Roll out your pre-made pie crust. Fit it into a pie plate, making sure to cover the edges well. - Pouring in the filling: Scoop the thickened chicken filling into the crust. Spread it out evenly for a good bite in every slice. - Sealing the pie crust: Cover the filling with another layer of pie crust. Crimp the edges with a fork to seal. Cut a few slits on top to let steam escape during baking. - Baking time and temperature guidelines: Place the pie in your preheated oven. Bake for 25-30 minutes, or until the crust is golden and flaky. - Cool and slice before serving: Once done, take it out and let it cool for a few minutes. Then, slice and serve hot. Enjoy each comforting bite! To make a flaky crust, use cold butter. Cut it into small cubes before mixing. This keeps the butter from melting. You can also chill the pie crust before baking. This helps it stay crisp. Another trick is to roll the dough out on a floured surface. This prevents sticking and helps with even thickness. To avoid a soggy bottom, bake the crust for a few minutes first. This is called par-baking. It sets the crust before adding the filling. Use a fork to poke holes in the bottom. This allows steam to escape and keeps it dry. If you want to switch up the chicken, try turkey. Rotisserie chicken is also a great option. You can even use cooked tofu for a veggie twist. If you need dairy-free choices, use almond milk or coconut milk instead of whole milk. A dairy-free butter substitute works well too. For side dishes, a simple salad pairs perfectly with pot pie. A fresh green salad or roasted vegetables add color and crunch. When serving, sprinkle fresh parsley on top for a nice look. You can also serve it with a side of crusty bread. This helps soak up the delicious filling. Pro Tips Use Leftover Chicken: For an even quicker meal, use leftover rotisserie chicken or any cooked chicken you have on hand. Seasoning Variations: Feel free to add your favorite herbs such as rosemary or parsley to customize the flavor profile. Make it Creamy: For a richer filling, add a splash of heavy cream or sour cream to the mixture before pouring it into the crust. Crust Alternatives: If you're short on time, consider using puff pastry or phyllo dough for a different texture and flavor. {{image_2}} You can easily change the flavor of your chicken pot pie. Adding herbs makes a big difference. Try fresh thyme, rosemary, or parsley. Each herb adds a unique taste. You can also use spices like paprika or cumin for warmth. Incorporating different vegetables can enhance your dish. Instead of just peas and carrots, try corn, green beans, or bell peppers. Each vegetable will bring new colors and tastes. This way, your pot pie stays fresh and exciting. If you need a gluten-free option, many ready-made crusts are available. You can also make your own using almond or coconut flour. This keeps the pie tasty and safe for gluten-free diets. Another fun option is to use mashed potatoes as a topping. Spread creamy mashed potatoes over the filling instead of crust. This gives a unique twist and a comforting touch to the dish. You don’t have to stick with chicken. You can substitute turkey for a holiday feel. For a heartier meal, beef works well. Just adjust the cooking time for different meats. If you want a vegetarian or vegan meal, use mushrooms or lentils. These options provide a rich texture. Adding beans and extra veggies keeps it filling. This way, everyone can enjoy a delicious pot pie, no matter their diet. To keep your chicken pot pie fresh, refrigerate it right away. - Cool the pie to room temperature before storing. - Use airtight containers to seal in moisture. - Place the pie in the fridge for up to 3 days. You can freeze chicken pot pie for later enjoyment. - Wrap the pie tightly in plastic wrap, then foil. - Label it with the date so you remember when you froze it. - To thaw, place it in the fridge overnight before reheating. - Reheat in the oven at 350°F (175°C) for about 30-40 minutes. Proper storage helps you enjoy the pie longer. - In the fridge, it lasts about 3 days. - If frozen, it stays good for up to 2 months. - Look for spoilage signs like off smells or mold. - If the crust looks dry, it’s time to toss it. What can I serve with chicken pot pie? You can serve chicken pot pie with simple sides. A fresh salad works well. Try a green salad with vinaigrette for a nice crunch. Steamed veggies are great too. Think broccoli or green beans. These sides add color and texture to your meal. Can I make this dish ahead of time? Yes, chicken pot pie is great for meal prep. You can prepare the filling a day early. Store it in the fridge until you are ready to bake. Just cover it well to keep it fresh. Bake it just before serving for the best taste. Can I use raw chicken in this recipe? Using raw chicken is possible, but it needs more time. Cook the chicken in the skillet first. Make sure it reaches 165°F (75°C). Then, you can follow the rest of the recipe. This method keeps the dish safe and tasty. How can I make a smaller portion? To make a smaller pot pie, you need to adjust the ingredients. Cut the amounts in half for a smaller pie. Use a smaller pie dish too. You can also make individual pot pies in ramekins. This way, you can serve smaller portions easily. How can I ensure the filling is creamy? To get a creamy filling, whisk the broth and milk well. Stir them in slowly while cooking. This helps to avoid lumps. Let the mixture simmer until it thickens. A good simmer makes the filling rich and smooth. What’s the best way to reheat chicken pot pie? The best way to reheat chicken pot pie is in the oven. Preheat to 350°F (175°C). Place the pie on a baking sheet. Bake for about 15-20 minutes. This method warms it through and keeps the crust crispy. You now know how to make a tasty chicken pot pie. We covered ingredients, steps, tips, and variations. This dish is easy and fun to customize. Mix up the flavors or swap proteins to suit your taste. Remember to store leftovers properly for maximum freshness. With these methods, you can enjoy this classic dish anytime. I hope you try making it yourself!

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
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup green peas, frozen
  • 1 cup potatoes, diced and boiled
  • 0.5 cup onion, finely chopped
  • 0.33 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 piece pre-made pie crust (or homemade if you prefer)
  • 1 egg for egg wash

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large skillet over medium heat, melt the butter. Add the chopped onions and cook until translucent, about 2-3 minutes.
  • Stir in the diced carrots and cook for an additional 3-4 minutes until slightly tender.
  • Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes until the flour is lightly browned.
  • Gradually add the chicken broth and milk, whisking continuously to avoid lumps. Bring to a simmer and cook until the mixture thickens, about 5 minutes.
  • Stir in the cooked chicken, potatoes, green peas, thyme, garlic powder, and season with salt and pepper. Remove from heat and set aside.
  • Roll out the pie crust and fit it into a pie plate. Pour the chicken filling into the crust, spreading it evenly.
  • Cover the filling with another layer of pie crust, sealing the edges by crimping with a fork. Cut a few slits on top to allow steam to escape.
  • Brush the top crust with a beaten egg to achieve a golden brown color.
  • Bake in the preheated oven for 25-30 minutes, or until the crust is golden and flaky.
  • Remove from the oven and let it cool for a few minutes before slicing.

Notes

Serve hot, garnished with fresh parsley on the side for color, and enjoy with a side salad for a complete meal!
Keyword chicken, comfort food, pot pie