Chicken Pot Pie Recipe

This dish has been a classic for ages, and for good reason. It’s comforting, packed with tender chicken, vibrant vegetables, and that creamy, savory filling, all wrapped up in a golden, flaky crust. Growing up, Chicken Pot Pie was a staple for those chilly evenings when you just wanted something warm and satisfying. Now, making it brings back all those comforting memories, and it’s the perfect dish to share with loved ones around the table.

This recipe is super approachable, so don’t be intimidated if you’re new to making pies. I’ll guide you through each step, from cooking up the filling to baking it all in a delicious crust. The best part? It’s versatile, so you can add your favorite veggies or tweak it to suit your tastes. Whether you’re cooking for family or friends, or just want a comforting homemade meal, this Chicken Pot Pie is bound to be a crowd-pleaser. So, let’s get our aprons on and start making this delicious classic

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1 cup potatoes, diced
• 1/2 cup celery, diced
• 1/2 cup onion, diced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup milk
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• 1 refrigerated pie crust (or homemade if you prefer)
• 1 egg, beaten (for egg wash on the crust)

Instructions

1. Prepare the Chicken
   Season the diced chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat and cook the chicken for 5-7 minutes, or until fully cooked. Remove the chicken from the skillet and set it aside.
2. Sauté the Vegetables
   In the same skillet, add the carrots, potatoes, celery, and onion. Sauté for about 5-7 minutes, until they begin to soften. Then, add the peas and cook for another 2 minutes.
3. Make the Filling
   Push the veggies to one side of the skillet, then add the butter. Once melted, sprinkle the flour over the butter, stirring constantly for about 1 minute to create a roux. This step helps to thicken the filling.
4. Add Broth and Milk
   Gradually pour in the chicken broth, stirring constantly, and then add the milk. Keep stirring until the mixture starts to thicken and becomes creamy. Add the thyme and parsley, and season with a bit more salt and pepper if needed.
5. Combine with Chicken
   Add the cooked chicken back into the skillet, stirring to combine everything. Let it simmer for a few minutes until everything is well coated in the creamy sauce.
6. Prepare for Baking
   Preheat your oven to 400°F (200°C). Pour the chicken and veggie filling into a pie dish. Cover with the pie crust, sealing the edges by pressing them down with a fork or your fingers. Cut a few slits on top of the crust for ventilation.
7. Egg Wash and Bake
   Brush the top of the crust with the beaten egg for a golden finish. Place the pie in the oven and bake for about 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
8. Cool and Serve
   Let the pot pie cool for about 5-10 minutes before serving. This will help the filling set and make it easier to slice. Enjoy this cozy meal

Notes

• Make Ahead: You can prepare the filling a day in advance, store it in the fridge, and then assemble and bake the pot pie when you’re ready.
• Crust Options: If you want a double crust, you can add a bottom crust in the pie dish before adding the filling.
• Add Your Favorites: Feel free to toss in extra veggies like mushrooms or corn, or even swap the chicken for turkey if you have leftovers.

FAQ

Q1: Can I make this Chicken Pot Pie ahead of time?
Yes, you can! The filling can be made up to 24 hours ahead and stored in the refrigerator. When you’re ready to bake, simply assemble the pie with the crust and bake it as directed. This makes it a great option for meal prep or holiday cooking when you want to save a bit of time on the day of.

Q2: Can I freeze Chicken Pot Pie?
Absolutely. To freeze, assemble the pot pie but don’t bake it. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can stay frozen for up to 3 months. When you’re ready to bake, you can either thaw it in the fridge overnight or bake directly from frozen, adding 10-15 extra minutes to the baking time.

Q3: What can I use instead of pie crust?
If you’re looking for a crust alternative, you could try puff pastry for a lighter, flaky crust, or even use biscuit dough on top for a different texture. Each option gives a slightly different twist, but they’re all delicious.

Conclusion

My favorite Chicken Pot Pie recipe, packed with all the cozy flavors you crave in a comforting meal. This recipe is simple enough to make any night of the week, yet satisfying enough for a special gathering. Every bite has the perfect blend of creamy filling, tender chicken, and flaky crust, making it a dish everyone will love. So go ahead, give it a try, and bring a little extra warmth and flavor to your table.

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