Chicken Pot Pie
- Total Time: 1hour
- Yield: 6servings
- Diet: Gluten Free
Description
Chicken Pot Pie is the ultimate comfort food—a savory pie filled with tender chicken, vegetables, and a creamy, flavorful sauce, all encased in a golden, flaky crust. It’s perfect for family dinners, meal prep, or special occasions. This recipe is easily customizable and a crowd favorite!
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 2 cups cooked chicken, shredded
- 1/3 cup all-purpose flour
- 1 ½ cups chicken broth
- 1 ½ cups milk
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 package refrigerated pie crusts (or homemade pie crusts)
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and cook for 3-4 minutes.
- Add diced carrots and celery; cook for 5-6 minutes until softened.
- Stir in peas and chicken.
- Sprinkle flour over the mixture, stirring constantly to coat, and cook for 1-2 minutes.
- Gradually pour in chicken broth, then milk. Simmer, stirring until thickened.
- Season with thyme, salt, and pepper. Remove from heat.
- Roll out the bottom pie crust and fit it into a 9-inch pie dish. Pour the filling into the crust.
- Place the top crust on, trim excess dough, crimp edges, and cut slits in the top.
- Brush with egg wash and bake for 30-35 minutes until golden brown.
- Let cool for 5-10 minutes before serving.
Notes
- For a vegetarian version, substitute chicken with tofu, tempeh, or additional vegetables.
- Use phyllo dough for a lighter, flakier crust.
- For a spicy twist, add cayenne pepper or hot sauce.
- You can make the filling ahead of time or freeze the pie for later.
- Prep Time: 20min
- Cook Time: 40min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
Chicken Pot Pie is the perfect blend of creamy filling, tender chicken, and savory vegetables, all wrapped in a buttery, flaky crust. It’s incredibly versatile, allowing you to use whatever vegetables you have on hand, and it can be made with store-bought crusts for a quick and easy meal or homemade for a more elevated version. This dish can easily be made in individual servings for a personal touch, or baked in a large dish to serve the whole family. Whether you’re craving comfort or looking for a meal to impress, Chicken Pot Pie delivers both in spades.
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 2 cups cooked chicken, shredded
- 1/3 cup all-purpose flour
- 1 ½ cups chicken broth
- 1 ½ cups milk
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 package refrigerated pie crusts (or homemade pie crusts)
- 1 egg (for egg wash)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the diced carrots and celery, and cook for an additional 5-6 minutes until they begin to soften.
- Stir in the frozen peas and cooked chicken, combining all the ingredients.
- Sprinkle the flour over the mixture, stirring constantly to coat the vegetables and chicken. Continue to cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring, then add the milk. Bring the mixture to a simmer, stirring constantly until it thickens to a creamy consistency.
- Season with dried thyme, salt, and pepper to taste. Once the filling has thickened, remove from heat and set aside.
- Roll out the bottom pie crust and fit it into a 9-inch pie dish. Pour the chicken mixture into the crust, spreading it evenly.
- Place the top pie crust over the filling and trim any excess dough. Crimp the edges to seal the pie, and cut a few slits in the top crust to allow steam to escape.
- Brush the top of the pie with a beaten egg to create a golden, glossy finish.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 5-10 minutes before serving.
Servings and Timing
- Servings: 6
- Total Time: 1 hour
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
Variations
- Vegetarian Version: Substitute the chicken with tofu, tempeh, or additional vegetables like mushrooms, potatoes, or sweet potatoes.
- Crust Options: Use phyllo dough for a lighter, flakier crust or opt for a mashed potato topping instead of a traditional pie crust for a twist.
- Spicy Version: Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling for an extra kick.
- Slow Cooker: Make the filling in a slow cooker, then top with pre-baked pie crusts and bake as directed.
Storage/Reheating
- Storage: Leftover Chicken Pot Pie can be stored in the fridge for up to 3 days. Allow the pie to cool completely before refrigerating it.
- Freezing: You can freeze Chicken Pot Pie before baking it. Assemble the pie, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Bake from frozen at 425°F (220°C) for 50-60 minutes or until golden brown.
- Reheating: To reheat, bake leftover pie at 350°F (175°C) for 15-20 minutes or until heated through. You can also microwave individual servings for about 1-2 minutes, though the crust may not be as crispy.
FAQs
1. Can I make Chicken Pot Pie ahead of time?
Yes, you can prepare the filling and store it in the fridge for up to 2 days before assembling the pie. You can also assemble the entire pie and refrigerate it before baking.
2. Can I use a different protein in Chicken Pot Pie?
Absolutely! You can swap the chicken for turkey, beef, or even seafood. Just ensure the protein is cooked before adding it to the filling.
3. Can I make Chicken Pot Pie without a crust?
Yes, you can make a crustless version by simply baking the filling in a casserole dish. You can also top it with mashed potatoes instead of pie crust.
4. Can I use frozen chicken?
Yes, frozen chicken works perfectly! Just make sure to cook it fully before adding it to the filling.
5. Can I make Chicken Pot Pie without milk?
Yes, you can substitute the milk with chicken broth or a non-dairy milk (like almond milk or coconut milk) for a dairy-free version.
6. How do I prevent the crust from getting soggy?
To prevent a soggy crust, you can blind bake the bottom crust before adding the filling. Just bake the crust for about 10 minutes at 375°F (190°C) before assembling the pie.
7. Can I use homemade pie crust?
Yes, homemade pie crust works wonderfully in this recipe. Just make sure to roll it thin and evenly for a perfect flaky texture.
8. Can I freeze the pie after baking?
Yes, you can freeze a baked Chicken Pot Pie. Let it cool completely before wrapping it tightly and storing it in the freezer. Bake it from frozen when you’re ready to enjoy it.
9. Can I use store-bought pie crust?
Yes, store-bought pie crusts are a great time-saver and work just as well in this recipe.
10. How do I know when the Chicken Pot Pie is done baking?
The pie is done when the crust is golden brown, and the filling is bubbling around the edges. The internal temperature of the pie should be around 165°F (74°C).
Conclusion
Chicken Pot Pie is a timeless comfort food that never goes out of style. With a creamy, flavorful filling and a buttery, flaky crust, it’s a dish everyone will love. Whether you’re making it for a cozy family dinner or meal prepping for the week, this recipe is guaranteed to satisfy your taste buds. It’s simple, customizable, and perfect for any occasion!
