Chicken Pot Pie Recipe

Okay, picture this: I’m Is it a chilly evening? What’s missing? Something hearty, comforting, and absolutely delicious? What is the best Chicken Pot Pie recipe? Forget those complicated recipes that take hours – this one’s surprisingly simple, yet packed with flavor. What’s like a warm hug in the bowl? Think of it as the ultimate comfort food, surpassing even mac and cheese on those days when you need it most. a little extra love. I’ve made this pot pie recipe for years, and I am so excited to share it with you.

What is chicken pot pie?

Alright, let’s break it down. Chicken Pot Pie is a savory pie filled with tender pieces of chicken and medley of spices. All vegetables, all swimming in a creamy, flavorful sauce. Think of it as a deconstructed chicken stew, but with flaky, golden crust on top (or sometimes sometimes both). The name comes from the traditional method of baking it in a deep pot or dish. It’s essentially comfort food elevated, a perfect balance of textures and flavors that makes it incredibly delicious. I always think of it as grandma’s cooking, but with a little bit of my own personal flair added in!

Why do I love this recipe?

Where do I start? What is the best chicken pot Pie Recipe?

Flavor Explosion:Imagine tender chicken, sweet carrots, peas that pop in your mouth, all enveloped in a creamy sauce. With a hint of herbs. What are some of the best flavors to try? I swear, the aroma alone is enough to make your mouth water.
SurprisinglyWhat are some of the easiest recipes to make? We’re talking minimal prep time and straightforward steps. I promise, even beginner cooks can nail this one.
Budget-Friendly:You probably already have most of the ingredients in your pantry and fridge. What are some pantry staples you need to make this masterpiece? What are some of the best ways to stretch your grocery budget without sacrificing flavor?
Totally VersatileFeel free to customize this recipe to your liking. If you can’t eat veggies, use different herbs or use a different type of crust. Swap out the veggies. What are the possibilities? What a Thanksgiving miracle! I’ve even used leftover turkey in this recipe!

What I love most about this recipe is that it’s a guaranteed crowd-pleaser. Everyone, from kids to adults, loves a good chicken pot pie. It’s a nostalgic dish that brings back memories of cozy family dinners and warm kitchens. And let’s be honest, who doesn’t love a flaky, golden crust?

How to Make Chicken Pot Pie

Quick Overview

How do I make a Chicken Pot pie? Start by sautéing some veggies, then adding cooked chicken and a creamy sauce. What’s your favorite pie crust? What is the best part about baking? Can you adapt this recipe to your liking? What are some ways to make a pot pie? What are some of the best recipes you’ve ever made?

Ingredients

For the Chicken and Veggies:

1 tablespoon Olive Oil – Extra virgin olive is my go-to for flavor.
1 cup chopped onion – Yellow or white works best.
1 cup chopped carrots – About 2 medium carrots, peeled
1 cup chopped celery – Adds a nice savory note.
1 cup frozen peas – Add a touch of sweetness.
1 cup frozen corn – For extra sweetness and texture.
2 cups cooked chicken, shredded – I usually use leftover rotisserie chicken.

What is Creamy Sauce?

1/4 cup butter – Unsalted, so you can control the sodium in your diet.
1/4 cup all-purpose flour – This will thicken the sauce.
2 cups chicken broth – Low-sodium is best.
1/2 cup heavy cream – Makes it extra rich and creamy.
1 teaspoon dried thyme – Adds a lovely herbaceous flavor
1/2 teaspoon salt – Or to taste.
1/4 teaspoon Black Pepper – Freshly ground is always best.

For the Crust:

Can you make homemade pie crust?
1 egg, beaten – For an egg wash, to give the crust a golden shine.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish. How do you prevent a Pot Pie from sticking to the bottom? I always do this first so that the oven is ready to go when the filling is done.

Step 2: Sauté the Vegetables

In a large skillet, heat Olive Oil over medium heat. Add salt and pepper. Cook for 5 minutes. Add the onion, carrots, celery and cook until softened, about 5-7 minutes. This step is crucial for developing the flavors of the vegetables. I like to add a pinch of salt at this stage to help them sweat and soften faster.

Step 3: Make the Creamy Sauce

In the same skillet, melt the butter over medium heat. Remove from heat and set aside. Whisk in the flour and cook for 1 minute, stirring constantly. What is roux, which thickens sauce? Gradually whisk in the chicken broth until smooth. What’s the best way to make heavy cream? Cook until the sauce has thickened, about 2-3 minutes. I always taste the sauce at this point and adjust the seasonings as needed. I sometimes add a pinch of red pepper flakes to my smoothie. What is the best way to make it taste good?

Step 4: Combine Filling

Stir in the cooked chicken, peas, and corn into the sauce. Mix well to combine. Remove from heat. Where do I get creative? Is it okay to add other vegetables like potatoes, mushrooms or Green Beans?

Step 5: Assemble the Pot Pie

Pour the chicken and vegetable mixture into the prepared pie dish. Top with the pie crust. Cut a few slits in the crust to allow steam to escape. Brush the crust with the beaten egg. This will give it a beautiful golden color and a nice shine. I always make sure to brush the entire crust, even the edges, for a perfectly even finish.

Step 6: Bake

Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving. This will allow the filling to set slightly and prevent it from being too runny.

Step 7: Cool & Serve

Let the pot pie cool slightly before slicing. The filling will be extremely hot, so be careful! Serve warm and enjoy! I love to serve this with a side salad or some crusty bread for dipping into the creamy sauce.

What should I serve it with?

Chicken pot pie is a complete meal in itself, but here are some ideas to elevate your dining experience:

For a Light Lunch: Serve a smaller portion with a side of mixed greens and a light vinaigrette.
For a Cozy Dinner: Pair it with a hearty salad like a kale and apple salad with toasted pecans.
For a Special Occasion: Serve individual pot pies with a dollop of mashed potatoes on top.
For a Classic Comfort Meal: Serve with a side of steamed green beans or roasted Brussels sprouts.

My family loves to have this with a side of cranberry sauce, especially during the holidays. It adds a touch of sweetness that complements the savory flavors of the pot pie perfectly.

Top Tips for Perfecting Your Chicken Pot Pie

Want to take your Chicken Pot Pie Recipe to the next level? Here are some of my top tips:

Use High-Quality Ingredients: The better the ingredients, the better the flavor. Opt for fresh vegetables, good quality chicken broth, and real butter.
Don’t Overcook the Vegetables: You want the vegetables to be tender-crisp, not mushy. Sauté them until they’re just softened.
Thicken the Sauce Properly: Make sure to cook the roux (butter and flour mixture) for at least 1 minute to get rid of the raw flour taste. The sauce should be thick enough to coat the back of a spoon.
Use Cooked Chicken: This is a great way to use up leftover rotisserie chicken or roasted chicken. You can also poach chicken breasts specifically for this recipe.
Don’t Overfill the Pie Dish: Leave some space at the top of the pie dish so the filling doesn’t spill over during baking.
Cut Slits in the Crust: This allows steam to escape and prevents the crust from becoming soggy.

One mistake I made when I first started making this recipe was using too much broth. The filling ended up being too runny. Now I always measure the broth carefully and make sure the sauce is thick enough before adding the chicken and vegetables.

Storing and Reheating Tips

Here’s how to store and reheat your Chicken Pot Pie Recipe like a pro:

Room Temperature: You can leave the pot pie at room temperature for up to 2 hours. After that, it should be refrigerated.
Refrigerator Storage: Store the pot pie in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or aluminum foil.
Freezer Instructions: You can freeze the pot pie for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before reheating.
Reheating: To reheat, preheat your oven to 350°F (175°C). Place the pot pie in the oven and bake for 20-30 minutes, or until heated through. You can also reheat individual slices in the microwave, but the crust will be softer.

I prefer to reheat the pot pie in the oven because it helps to crisp up the crust. If you’re reheating from frozen, you may need to add extra baking time.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a gluten-free pie crust as well. The texture might be slightly different, but it will still be delicious. I’ve tested this with a few different gluten-free flours, and I’ve found that Bob’s Red Mill Gluten-Free All-Purpose Baking Flour works best.

Do I need to peel the carrots?

You don’t necessarily *have* to peel the carrots. It really comes down to personal preference. Peeling them gives a smoother look to the finished pot pie, but leaving the peel on adds a bit more texture and nutrients. I usually peel them just because that’s how my mom always made it!

Can I use a different type of crust?

Absolutely! You can use puff pastry, biscuit dough, or even mashed potatoes as a topping. Get creative and experiment with different flavors and textures. I’ve even seen people use crescent roll dough for a super quick and easy option!

Can I add potatoes to the filling?

Yes! Potatoes make a great addition to chicken pot pie. I recommend using Yukon gold or red potatoes, as they hold their shape well during cooking. Just make sure to dice them into small pieces so they cook evenly.

Can I make this ahead of time?

Yes, you can assemble the pot pie ahead of time and store it in the refrigerator until you’re ready to bake it. Just add a few extra minutes to the baking time. You can also make the filling ahead of time and store it in the refrigerator for up to 2 days.

Final Thoughts

This Chicken Pot Pie Recipe is more than just a recipe; it’s a hug in a bowl, a taste of home, and a reminder of simpler times. I truly believe that everyone should have a go-to pot pie recipe in their repertoire, and I hope this one becomes yours. It’s easy to make, budget-friendly, and endlessly customizable. What’s not to love? If you enjoyed this recipe, be sure to check out my other comforting classics, like my Creamy Tomato Soup or my One-Pot Pasta Primavera. Happy cooking, and I can’t wait to hear how yours turns out! Leave a comment below and let me know if you tried it and how you tweaked it to make it your own. Don’t forget to rate the recipe too!