Imagine sinking your fork into a flaky, golden crust that gives way to a warm, creamy filling bursting with tender chicken, vibrant veggies, and a hint of savory herbs. The aroma wafts through your kitchen, wrapping you in a cozy embrace as it bakes to perfection. Each bite is a delightful medley of textures—crunchy carrots, soft peas, and succulent chicken swimming in a rich, velvety sauce. This Chicken Pot Pie is not just a meal; it’s a hug in a dish, perfect for sharing with loved ones or savoring all on your own!
Table of Contents
Why You’ll Love This Recipe
- Trust me, you’re going to love this creamy, savory filling!
- This one’s a game-changer for weeknight dinners.
- Perfect for using up leftover chicken or veggies!
- It’s a hug in a dish, bringing warmth to any table.
- Easy to customize with your favorite herbs and spices!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Side Dish |
| Cuisine | American-inspired comfort food |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Dietary | Vegetarian |
| Serves | 4 |
| Best Served | Hot and cheesy right off the cob! |
Ingredients
- Chicken – The star of the dish; use cooked, shredded chicken for ease.
- Carrots – Adds sweetness and color; chop them small for even cooking.
- Celery – Provides crunch and flavor; dice finely to blend well.
- Onion – Enhances the overall taste; sauté until translucent for the best flavor.
- Garlic – Brings depth to the dish; use fresh minced garlic for a robust flavor.
- Frozen peas – Convenient and sweet; add them in at the end to keep them vibrant.
- Chicken broth – The base of your sauce; opt for low-sodium for better control over saltiness.
- Heavy cream – Adds richness and creaminess; substitute with milk for a lighter version.
- Butter – For sautéing and flavor; use unsalted to manage seasoning.
- Flour – Thickens the filling; use all-purpose flour for the best results.
- Thyme – A classic herb for flavor; fresh or dried works well.
- Salt and pepper – Essential for seasoning; adjust to taste for the perfect balance.
- Puff pastry – The flaky crust; thaw before using for easy handling.
Ingredients with measurements will be right under the article in the recipe card.
How to Make the Recipe
Get ready to create a delicious Chicken Pot Pie that will warm your heart and fill your belly!
Step 1: Preheat the Oven
Set your oven to 425°F (220°C) and let it warm up while you prepare the filling.
Step 2: Cook the Chicken
In a pot, boil 2 cups of diced chicken in water until fully cooked, about 15 minutes. Drain and set aside.
Step 3: Sauté the Veggies
In a large skillet, melt 2 tablespoons of butter. Add 1 cup of diced onions, 1 cup of carrots, and 1 cup of peas. Sauté until tender, about 5-7 minutes.
Step 4: Make the Sauce
Sprinkle 1/3 cup of flour over the veggies. Stir for 1 minute, then slowly add 1 cup of chicken broth and 1 cup of milk. Stir until thickened.
Step 5: Combine Ingredients
Add the cooked chicken, salt, pepper, and a pinch of thyme to the sauce. Mix well and remove from heat.
Step 6: Prepare the Pie Crust
Roll out your pie crust and place it in a pie dish. Pour the chicken mixture into the crust.
Step 7: Top with Crust
Cover the filling with another layer of pie crust. Seal the edges and cut slits for steam to escape.
Step 8: Bake
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Step 9: Cool and Serve
Let it cool for a few minutes before slicing. Serve warm and enjoy your comforting creation!
Pro Tips for Making the Recipe
• Use a mix of fresh and frozen vegetables for convenience and flavor.
• Opt for a store-bought pie crust for a quick and easy base, or make your own for a personal touch.
• For extra creaminess, add a splash of heavy cream or a dollop of sour cream to the filling.
• Season your filling well with herbs like thyme and rosemary for a fragrant boost.
• Let the pie cool for a few minutes before serving to allow the filling to set perfectly.
How to Serve
Delight in your Chicken Pot Pie with these serving suggestions:
- Top with fresh parsley for a pop of color.
- Serve alongside a crisp green salad for a refreshing contrast.
- Pair with garlic bread for a cozy, hearty meal.
- Enjoy with a side of steamed vegetables for added nutrition.
- Drizzle with a light lemon vinaigrette for a zesty twist.
- Offer a side of mashed potatoes for extra comfort.
- Garnish with a sprinkle of paprika for a hint of spice.
- Serve in individual ramekins for a fun, personal touch.
Make Ahead and Storage
Storing leftovers is easy and helps you enjoy your Chicken Pot Pie later!
Storing Leftovers
- Allow the pie to cool completely before storing.
- Cover it tightly with plastic wrap or aluminum foil.
- Place it in an airtight container for extra protection.
- Store in the refrigerator for up to 3 days.
Freezing
- Cool the pie completely before freezing.
- Wrap it tightly in plastic wrap, then in aluminum foil.
- Label with the date and contents for easy identification.
- Freeze for up to 3 months for best quality.
Reheating
- Thaw the pie in the refrigerator overnight before reheating.
- Preheat the oven to 350°F (175°C).
- Cover with foil to prevent over-browning.
- Heat for about 25-30 minutes or until warmed through.
FAQs
What can I use as a substitute for heavy cream in the Chicken Pot Pie?
You can easily substitute heavy cream with a mixture of milk and butter. Just combine 3/4 cup of milk with 1/4 cup of melted butter to achieve a similar richness and creaminess in your pot pie filling.
Can I make Chicken Pot Pie ahead of time?
Absolutely! You can prepare the filling and store it in the refrigerator for up to two days. Just assemble the pie with the crust right before baking to ensure it stays fresh and flaky.
What vegetables work best in Chicken Pot Pie?
Classic choices include carrots, peas, and celery, but feel free to get creative! You can add potatoes, green beans, or even corn for extra flavor and texture.
How do I prevent the crust from getting soggy?
To keep your crust nice and crispy, consider pre-baking it for a few minutes before adding the filling. You can also brush the crust with a little egg wash to create a barrier against moisture.
Final Thoughts
There you have it—Chicken Pot Pie, the ultimate comfort food that warms the heart and soul! This delightful dish is not only simple to make but also incredibly rewarding. So gather your loved ones, roll up your sleeves, and dive into this nostalgic recipe. Enjoy every bite, and let the cozy flavors transport you back to cherished memories. Happy cooking!
Chicken Pot Pie
Equipment
- 1 Large skillet For sautéing the vegetables.
- 1 Pie dish To hold the pie.
- 1 Pot For boiling the chicken.
Ingredients
Protein
- 2 cups Cooked, shredded chicken The star of the dish; use cooked, shredded chicken for ease.
Vegetables
- 1 cup Diced onions Enhances the overall taste; sauté until translucent for the best flavor.
- 1 cup Chopped carrots Adds sweetness and color; chop them small for even cooking.
- 1 cup Frozen peas Convenient and sweet; add them in at the end to keep them vibrant.
- 1 cup Diced celery Provides crunch and flavor; dice finely to blend well.
- 2 cloves Garlic Brings depth to the dish; use fresh minced garlic for a robust flavor.
Liquid
- 1 cup Chicken broth The base of your sauce; opt for low-sodium for better control over saltiness.
- 1 cup Heavy cream Adds richness and creaminess; substitute with milk for a lighter version.
Seasonings
- 1/3 cup Flour Thickens the filling; use all-purpose flour for the best results.
- 2 tablespoons Butter For sautéing and flavor; use unsalted to manage seasoning.
- to taste Salt and pepper Essential for seasoning; adjust to taste for the perfect balance.
- 1 pinch Thyme A classic herb for flavor; fresh or dried works well.
Crust
- 1 sheet Puff pastry The flaky crust; thaw before using for easy handling.
Instructions
Step 1: Preheat the Oven
- Set your oven to 425°F (220°C) and let it warm up while you prepare the filling.
Step 2: Cook the Chicken
- In a pot, boil 2 cups of diced chicken in water until fully cooked, about 15 minutes. Drain and set aside.
Step 3: Sauté the Veggies
- In a large skillet, melt 2 tablespoons of butter. Add 1 cup of diced onions, 1 cup of carrots, and 1 cup of peas. Sauté until tender, about 5-7 minutes.
Step 4: Make the Sauce
- Sprinkle 1/3 cup of flour over the veggies. Stir for 1 minute, then slowly add 1 cup of chicken broth and 1 cup of milk. Stir until thickened.
Step 5: Combine Ingredients
- Add the cooked chicken, salt, pepper, and a pinch of thyme to the sauce. Mix well and remove from heat.
Step 6: Prepare the Pie Crust
- Roll out your pie crust and place it in a pie dish. Pour the chicken mixture into the crust.
Step 7: Top with Crust
- Cover the filling with another layer of pie crust. Seal the edges and cut slits for steam to escape.
Step 8: Bake
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Step 9: Cool and Serve
- Let it cool for a few minutes before slicing. Serve warm and enjoy your comforting creation!
Notes
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 350 | 20g | 25g | 30g |
