Easy Chicken Pot Pie Recipe

Chicken pot pie. Just the words themselves conjure up images of cozy evenings, the aroma of savory herbs filling the kitchen, and the comforting warmth of a homemade meal shared with loved ones. For my family, this isn’t just a dish; it’s a tradition. Growing up, my grandmother’s chicken pot pie was legendary – a golden-crusted masterpiece that could turn even the gloomiest day into a celebration. I’ve spent years trying to replicate that magic, tweaking and perfecting, and I’m thrilled to say I’ve landed on a recipe that captures all the nostalgic comfort while being surprisingly easy to make. This isn’t your fussy, all-day affair pot pie. This is a weeknight winner, a crowd-pleaser, and most importantly, a recipe that consistently gets rave reviews from even the pickiest eaters in my household. From the flaky, buttery crust to the creamy, savory filling bursting with tender chicken and perfectly cooked vegetables, this chicken pot pie is pure comfort food at its finest. Prepare yourself for a dish that will not only warm your belly but also your heart, and become a beloved staple in your own family’s kitchen. Get ready to experience the joy of homemade chicken pot pie – simplified, perfected, and absolutely delicious!

Ingredients

To create this comforting classic, you’ll need a handful of readily available ingredients. The beauty of chicken pot pie lies in its versatility – feel free to adapt to your pantry staples and preferences. Here’s what you’ll need to gather for this fabulous and easy chicken pot pie:

• 2 cups cooked and shredded chicken: The star of the show! Cooked chicken can be leftover roasted chicken, rotisserie chicken, or chicken you’ve poached or baked specifically for this recipe. Using pre-cooked chicken significantly cuts down on prep time, making this a truly weeknight-friendly meal. For the best flavor, consider using chicken thighs as they tend to be more moist and flavorful than chicken breasts. If using rotisserie chicken, be sure to remove the skin and bones and shred the meat. You can also boil chicken breasts or thighs with some aromatics like onion, celery, and carrots for a flavorful base and then shred it once cooked. Ensure your chicken is fully cooked and cooled slightly before shredding to prevent burning your fingers.
• ½ cup sliced carrots: Carrots add a touch of sweetness and vibrant color to the pot pie filling. You can use pre-sliced carrots for convenience or peel and slice them yourself. For a more rustic feel, consider dicing the carrots into small cubes instead of slicing. Baby carrots, sliced into rounds, also work perfectly and save on prep time. If you’re not a fan of carrots, you can substitute with other root vegetables like parsnips or sweet potatoes, though this will slightly alter the flavor profile.
• ½ cup diced potatoes: Potatoes provide heartiness and substance to the pot pie. Russet potatoes, Yukon Gold potatoes, or red potatoes all work well. Peel and dice them into small cubes, roughly the same size as the carrots, to ensure even cooking. For a creamier texture, consider using Yukon Gold or red potatoes, as they hold their shape better during cooking and have a naturally buttery flavor. If you prefer a less starchy filling, you can reduce the amount of potatoes or substitute with other vegetables like turnips or parsnips.
• 1 cup frozen green peas: Green peas add a pop of freshness and sweetness. Frozen peas are incredibly convenient and retain their vibrant green color and flavor well. No need to thaw them beforehand; they’ll cook perfectly in the filling. If you prefer fresh peas, you can use them, but frozen peas are a fantastic and readily available option. For a variation, you could use mixed frozen vegetables instead of just peas, adding in corn, green beans, or other favorites.
• ½ cup sliced celery: Celery brings a subtle savory note and aromatic depth to the pot pie. Slice the celery stalks into thin slices. Similar to carrots, you can dice the celery for a different texture. Celery is a key component of the classic pot pie flavor profile, but if you’re not a fan, you can omit it or substitute with a small amount of fennel bulb for a similar anise-like flavor.
• ⅓ cup butter: Butter is essential for creating the flavorful roux that thickens the pot pie filling and adds richness. Unsalted butter is recommended so you can control the salt level in the dish. The butter will melt and combine with the flour to create the base of the creamy sauce. For a richer flavor, you can use European-style butter which has a higher butterfat content.
• ⅓ cup chopped onion: Onion is another aromatic base for the pot pie filling, adding savory depth. Yellow or white onions work well. Finely chop the onion so it cooks through evenly and blends seamlessly into the filling. Sautéing the onion in butter before adding the flour is crucial for developing its flavor and creating a flavorful base for the sauce. Shallots can be used as a substitute for a milder onion flavor.
• ⅓ cup flour: All-purpose flour is used to thicken the pot pie filling, creating a creamy and luscious sauce. The flour is combined with melted butter to create a roux, which is the foundation of the sauce. It’s important to cook the roux for a minute or two to eliminate the raw flour taste before adding the liquids. For a gluten-free option, you can use a gluten-free all-purpose flour blend or cornstarch, but the texture may be slightly different.
• ¼ teaspoon salt: Salt is crucial for seasoning and enhancing the flavors of all the ingredients. Adjust the amount of salt to your taste. Start with ¼ teaspoon and add more as needed. Taste the filling before adding it to the pie crust to ensure it’s properly seasoned. Different types of salt, such as sea salt or kosher salt, can also be used.
• ¼ teaspoon black pepper: Black pepper adds a touch of spice and complements the savory flavors of the pot pie. Freshly ground black pepper is always preferred for the best flavor. Adjust the amount to your preference. White pepper can be used as a substitute for a milder flavor and to avoid black specks in the creamy sauce.
• ¼ teaspoon garlic powder: Garlic powder provides a subtle garlic flavor that enhances the overall savory profile. You can also use fresh minced garlic instead of garlic powder. If using fresh garlic, sauté it with the onions in butter for a more intense garlic flavor. Garlic granules can be used as a substitute for garlic powder.
• 2 cups chicken broth: Chicken broth forms the liquid base of the pot pie filling and adds rich chicken flavor. Low-sodium chicken broth is recommended so you can control the salt level. You can also use homemade chicken broth for an even richer flavor. Vegetable broth can be used as a substitute for a vegetarian option, although the flavor profile will be different. Bone broth can also be used for added nutritional benefits and a richer, deeper flavor.
• ¾ cup milk: Milk adds creaminess and richness to the pot pie filling, creating a smooth and velvety sauce. Whole milk or 2% milk works best. For a richer sauce, you can use half-and-half or heavy cream, but this will significantly increase the calorie content. For a lighter option, you can use skim milk or even unsweetened almond milk, but the sauce may be less creamy. Evaporated milk can also be used for a very creamy and slightly tangier flavor.
• 2 9-inch unbaked refrigerated pie crusts: Refrigerated pie crusts are a convenient and readily available option for creating the pie crust. They are pre-made and easy to use, saving time and effort. Make sure to follow the package directions for preparing the crust. You can also use homemade pie crust for a truly from-scratch pot pie, but this will add to the preparation time. For a healthier option, you can use whole wheat pie crust. Puff pastry can also be used for the top crust for a flakier and more elegant presentation.

Instructions

Making this fabulous chicken pot pie is easier than you might think! Follow these step-by-step instructions to create a comforting and delicious meal that your family will love:

1. Preheat and Prepare: Begin by preheating your oven to 425 degrees F (220 degrees C). This high temperature will ensure a golden brown and perfectly cooked pie crust. While the oven is preheating, take a 9-inch pie dish – preferably glass as it distributes heat evenly – and spray it generously with cooking spray. This prevents the crust from sticking and makes serving easier. Gently press one of the refrigerated pie crusts into the bottom of the prepared pie dish. Carefully mold the crust to fit the dish, pushing the sides down evenly and ensuring it covers the bottom and comes up the sides. This forms the base for your pot pie.
2. Blind Bake the Bottom Crust: For a perfectly crisp bottom crust that isn’t soggy, it’s essential to blind bake it. Place the pie dish with the bottom crust in the preheated oven and bake for approximately 8 minutes. Blind baking sets the crust slightly, preventing it from becoming soggy when filled with the moist pot pie filling. Keep a close eye on it to ensure it doesn’t over-bake and brown too much at this stage. Remove the crust from the oven after 8 minutes and set aside.
3. Prepare the Vegetables: While the bottom crust is blind baking, prepare the vegetables. In a medium-sized saucepan, combine the sliced carrots, peas, and celery. Cover the vegetables completely with water. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat slightly and let the vegetables boil for 15 minutes. Boiling helps to partially cook the vegetables, ensuring they are tender in the finished pot pie. After 15 minutes, drain the vegetables thoroughly in a colander to remove all excess water. Stir the cooked and shredded chicken into the drained vegetable mixture and set aside. This combines the main filling components.
4. Make the Creamy Sauce: Now, it’s time to create the heart of the pot pie – the creamy and flavorful sauce. In a separate large saucepan, melt the butter over medium heat. Once the butter is melted and shimmering, add the chopped onion. Cook the onion in the melted butter, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes. Softening the onion releases its flavor and creates a fragrant base for the sauce. Reduce the heat to medium-low. Slowly sprinkle the flour into the saucepan with the softened onions. It’s crucial to add the flour gradually and stir continuously to prevent lumps from forming. If you have a sifter, using it to add the flour can help ensure a smooth roux. Cook the flour and butter mixture (roux), stirring constantly, for about 1-2 minutes. Cooking the roux removes the raw flour taste and allows it to thicken the sauce properly. Stir in the salt, black pepper, and garlic powder to season the roux. Gradually pour in the chicken broth and milk, stirring continuously to ensure a smooth sauce. Continue stirring and simmer the sauce over medium-low heat until it thickens to your desired consistency. This usually takes about 5-10 minutes. The sauce should be thick enough to coat the back of a spoon. Once thickened, remove the saucepan from the heat.
5. Assemble the Pot Pie: Now, it’s time to assemble your chicken pot pie masterpiece. Spread the prepared chicken and vegetable mixture evenly into the partially baked bottom pie crust. Pour the hot broth mixture (creamy sauce) over the chicken and vegetables, filling the pie crust up to about ¼ inch from the top edge. Avoid overfilling, as the filling will bubble up during baking. Carefully place the second refrigerated pie crust over the filling to create the top crust. Pinch the edges of the top crust into the rim of the bottom crust, sealing the pie. You can crimp the edges with a fork or your fingers for a decorative touch. Cut a few vents in the top crust with a knife. These vents allow steam to escape during baking, preventing the crust from becoming soggy and ensuring even cooking of the filling.
6. Bake to Golden Perfection: Place the assembled chicken pot pie on a cookie sheet (baking sheet). Baking on a cookie sheet catches any potential spills and makes it easier to transfer the pie in and out of the oven. Bake in the preheated oven for 30-35 minutes, or until the pie crust is golden brown and the filling is bubbly. The bubbly filling indicates that the pot pie is heated through and the sauce has thickened properly. Keep a close eye on the pie during the last 10 minutes of baking to prevent the crust from burning. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
7. Cool and Serve: Once baked, remove the chicken pot pie from the oven and let it cool for at least 10 minutes before cutting and serving. Cooling allows the filling to set slightly, making it easier to slice and serve. The aroma will be irresistible, but patience is key! After cooling, slice and serve your fabulous homemade chicken pot pie. Enjoy the comforting flavors and flaky crust!

Nutrition Facts

This recipe yields approximately 6 generous servings of delicious chicken pot pie. Here’s a glimpse at the nutritional information per serving:

• Servings: 6
• Calories: Approximately 512 kcal per serving

Please note: Nutritional information is an estimate and can vary based on specific ingredients used, portion sizes, and brands. For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use. This calorie count is an estimate and may vary.

Preparation Time

This easy chicken pot pie recipe is designed to be quick and efficient, perfect for busy weeknights while still delivering maximum flavor and comfort. Here’s a breakdown of the time involved:

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour and 10 minutes

These times are approximate and may vary slightly depending on your cooking pace and oven. Using pre-cooked chicken and refrigerated pie crusts significantly reduces the preparation time. You can further streamline the process by prepping vegetables ahead of time or using pre-cut vegetables.

How to Serve

Chicken pot pie is a complete meal in itself, but here are some delightful ways to serve and enhance your dining experience:

• Classic Comfort: Serve it as is! A warm slice of chicken pot pie, straight from the oven, is pure comfort food perfection. Let the savory aroma and flaky crust speak for themselves.
• Side Salad: Pair your pot pie with a fresh and crisp side salad. A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the pot pie. Consider adding a sprinkle of crumbled goat cheese or toasted nuts for extra texture and flavor.
• Steamed Vegetables: For a lighter meal, serve alongside steamed green beans, broccoli, or asparagus. These vegetables add nutritional value and a vibrant green color to the plate.
• Cranberry Sauce: A dollop of cranberry sauce or relish can provide a sweet and tangy counterpoint to the savory pot pie. This is especially delightful during the holiday season.
• Mashed Potatoes: For the ultimate comfort food feast, serve a smaller portion of pot pie with a side of creamy mashed potatoes. This is a truly indulgent and satisfying meal.
• Bread and Butter: A simple slice of crusty bread or warm dinner rolls with butter is always a welcome accompaniment to soak up any leftover delicious sauce.

Additional Tips for Pot Pie Perfection

Elevate your chicken pot pie from good to absolutely unforgettable with these helpful tips:

• Don’t Overwork the Dough: If making homemade pie crust, handle the dough as little as possible to ensure a tender and flaky crust. Overworking the dough develops gluten, leading to a tougher crust. If using store-bought crust, handle it gently to prevent tearing.
• Cool the Filling Slightly: Allow the pot pie filling to cool slightly before pouring it into the pie crust. This prevents the bottom crust from becoming soggy and helps the filling thicken further.
• Egg Wash for Extra Shine: For a beautiful golden-brown and glossy crust, brush the top crust with an egg wash before baking. An egg wash is simply a beaten egg (or egg yolk) mixed with a tablespoon of water or milk.
• Get Creative with Herbs: Feel free to experiment with different herbs in your pot pie filling. Thyme, rosemary, sage, and parsley all complement chicken beautifully. Add a teaspoon of dried herbs to the sauce or use fresh herbs for a brighter flavor. A bay leaf added to the sauce while simmering can also enhance the depth of flavor, just remember to remove it before filling the pie.
• Make it Ahead: You can assemble the chicken pot pie ahead of time and store it in the refrigerator, unbaked, for up to 24 hours. This is a great option for meal prepping or when entertaining. Bake as directed when ready to serve, adding a few extra minutes to the baking time if baking directly from the refrigerator.

FAQ Section

Frequently Asked Questions about Chicken Pot Pie:

Q1: Can I use different vegetables in my chicken pot pie?

A: Absolutely! Chicken pot pie is incredibly versatile. Feel free to substitute or add other vegetables you enjoy, such as mushrooms, corn, green beans, parsnips, turnips, or sweet potatoes. Just ensure they are cooked until tender either by boiling, roasting, or sautéing before adding them to the filling.

Q2: Can I make chicken pot pie vegetarian?

A: Yes, you can easily make a vegetarian pot pie! Substitute the chicken with sautéed mushrooms, lentils, chickpeas, or a combination of root vegetables. Use vegetable broth instead of chicken broth. You can also add vegetarian “chicken” substitutes if desired.

Q3: Can I freeze chicken pot pie?

A: Yes, chicken pot pie freezes well, making it perfect for make-ahead meals. Assemble the pot pie but do not bake it. Wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To bake from frozen, bake at 375°F (190°C) for 60-75 minutes, or until the crust is golden brown and the filling is bubbly and heated through. You may need to cover the edges of the crust with foil to prevent over-browning during the longer baking time. Alternatively, you can bake the pot pie and then freeze individual slices for easy lunches or dinners.

Q4: My pot pie crust is soggy, what did I do wrong?

A: Soggy pie crust can be caused by a few factors. Blind baking the bottom crust is crucial to prevent sogginess. Also, make sure the filling is not too watery. Boiling the vegetables and draining them thoroughly helps. Cooling the filling slightly before adding it to the crust can also help. Finally, ensure your oven temperature is accurate and you are baking the pie for the correct amount of time. Baking the pie on a lower rack in the oven can also help the bottom crust cook more thoroughly.

Q5: Can I make chicken pot pie without pie crust?

A: Yes! You can create a “crustless” chicken pot pie casserole. Simply prepare the filling as directed and pour it into a casserole dish. You can top it with mashed potatoes, biscuits, or a sprinkle of breadcrumbs for a different kind of comforting topping. Alternatively, for a single crust pot pie, you can just use a top crust and skip the bottom crust for a slightly lighter version.

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