Chicken Pot Pie Recipe

Chicken Pot Pie is the epitome of comfort food. This classic dish, filled with tender chicken, savory vegetables, and a creamy, flavorful gravy all baked under a buttery, flaky pie crust, is perfect for any occasion. Whether you're looking to impress guests or just need a cozy weeknight dinner, this recipe has all the tips and tricks to help you make the best chicken pot pie at home. Keep reading for step-by-step instructions and pro tips to ensure success!

this Recipe

What is a Chicken Pot Pie?

Chicken Pot Pie is a savory pie filled with cooked chicken, vegetables, and a thick, creamy sauce, all baked in a flaky pie crust. This dish can be made as a one-crust or two-crust pie (top and bottom), depending on preference. The combination of rich, hearty filling and the golden, buttery crust makes it a timeless family favorite, perfect for cold days or when you crave something comforting.

Ingredients List for Chicken Pot Pie

For this chicken pot pie recipe, we’ll use simple, wholesome ingredients that come together to create a flavorful and hearty meal.

For the Filling:

• Chicken Breast or Thighs (2 cups, cooked and shredded) – You can use rotisserie chicken, leftover chicken, or cook fresh chicken. Thighs will be juicier, but chicken breast works great too.
• Butter (4 tablespoons) – Adds richness and flavor to the sauce.
• Onion (1 medium, chopped) – A key flavor component for the filling.
• Carrots (2 medium, peeled and diced) – Traditional vegetable for a chicken pot pie.
• Celery (2 stalks, chopped) – Adds crunch and flavor.
• Frozen Peas (1 cup) – A classic vegetable in pot pies, adding sweetness and texture.
• Garlic (2 cloves, minced) – For a subtle aromatic depth.
• All-Purpose Flour (¼ cup) – Helps thicken the gravy.
• Chicken Broth (2 cups) – The base of the creamy sauce.
• Heavy Cream (½ cup) – Adds a creamy, velvety richness to the filling.
• Thyme (1 teaspoon, dried) – Gives the filling a subtle, herby note.
• Salt and Pepper (to taste) – Essential seasonings to bring all the flavors together.
• Fresh Parsley (optional, for garnish) – Adds a pop of color and fresh flavor.

For the Crust:

• Pie Dough (store-bought or homemade, enough for a double crust) – You can use a pre-made dough or make your own from scratch.
• Egg Wash (1 egg beaten with 1 tablespoon of water) – To brush on top of the crust for a golden finish.

Substitutions and Variations

• Chicken Substitutes: You can use turkey instead of chicken, especially if you have leftovers from a holiday meal.
• Vegetables: Feel free to swap or add vegetables like mushrooms, green beans, corn, or potatoes for extra heartiness.
• Crust Options: If you’re looking for a lighter option, you can use phyllo dough or even puff pastry. You can also make a biscuit-topped version instead of using traditional pie crust.
• Gluten-Free: Use a gluten-free flour blend and opt for a gluten-free pie crust to make this recipe suitable for those with gluten intolerance.

Step-by-Step Cooking Instructions

Making Chicken Pot Pie is easier than you might think! Follow these steps to create the ultimate comfort meal.

Step 1: Prepare the Chicken

If you’re using pre-cooked chicken, such as rotisserie chicken or leftovers, simply shred or chop the meat into bite-sized pieces. If cooking fresh chicken:

1. Season the chicken with salt and pepper.
2. Heat a little olive oil in a skillet over medium heat and cook the chicken until browned and cooked through, about 5-7 minutes per side. The internal temperature should reach 165°F (75°C).
3. Let the chicken cool, then shred or chop into bite-sized pieces.

Step 2: Cook the Vegetables

1. In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat.
2. Add the chopped onion, carrots, and celery, and sauté until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, stirring occasionally.

Step 3: Make the Sauce

1. Sprinkle the ¼ cup of flour over the sautéed vegetables and stir until the flour is absorbed, about 1-2 minutes. This forms a roux that will thicken the sauce.
2. Gradually add the 2 cups of chicken broth while stirring constantly to avoid lumps. The sauce will begin to thicken.
3. Pour in the ½ cup of heavy cream and stir to combine. Let the sauce simmer for a few minutes until it thickens to a gravy-like consistency.
4. Season with thyme, salt, and pepper to taste.
5. Stir in the frozen peas and shredded chicken, and cook for another 2-3 minutes until the filling is well combined and heated through. Remove from heat and set aside.

Step 4: Prepare the Crust

1. If using store-bought pie dough, roll out the dough to fit your pie dish. For a homemade dough, roll it out on a floured surface until about ⅛-inch thick.
2. Line the bottom of your pie dish with one crust and let the edges hang over the rim.
3. Pour the chicken and vegetable filling into the pie shell.

Step 5: Top with the Second Crust

1. Roll out the second piece of dough and gently lay it over the top of the filling.
2. Press the edges of the top and bottom crusts together to seal the pie. You can crimp the edges with your fingers or a fork.
3. Cut a few small slits in the top crust to allow steam to escape during baking.

Step 6: Apply the Egg Wash

1. Brush the top of the pie with the egg wash. This will give the crust a beautiful golden color when baked.

Step 7: Bake the Chicken Pot Pie

1. Preheat your oven to 400°F (200°C).
2. Place the pot pie on a baking sheet (to catch any drips) and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
3. Let the pie cool for about 10 minutes before serving to allow the filling to set.

How to Cook Chicken Pot Pie: A Step-by-Step Guide

1. Cook the chicken: Shred or chop your cooked chicken.
2. Sauté the vegetables: Cook onions, carrots, celery, and garlic in butter.
3. Make the sauce: Create a roux with flour, broth, and cream, then season.
4. Assemble the pie: Place the filling in the pie shell, top with the second crust, and seal the edges.
5. Bake: Bake until the crust is golden and crispy, and the filling is bubbly.

Common Mistakes to Avoid

• Not Cooking the Roux Long Enough: Make sure to cook the flour for at least 1-2 minutes to avoid a raw flour taste in your sauce.
• Overfilling the Pie: Be careful not to overfill the pie shell. If it’s too full, the filling can bubble over the sides during baking.
• Undercooking the Crust: If the crust is too pale, bake the pie for a few more minutes until it’s nicely golden brown. You can cover the edges with foil if they brown too quickly.

Serving and Presentation Tips

How to Serve Chicken Pot Pie

• Serve chicken pot pie hot, right out of the oven, with a simple side salad or steamed vegetables like green beans or broccoli.
• Mashed potatoes also make a hearty side dish to pair with the creamy pot pie filling.
• For a rustic presentation, bake the pot pie in individual ramekins or oven-safe bowls for personal-sized servings.

Presentation Ideas for Chicken Pot Pie

• Garnish with fresh parsley or thyme for a pop of color on the golden crust.
• Slice the pot pie in wedges and serve on a large wooden board or pie plate, showcasing the layers of crust and filling.
• For individual servings, cut small slits in the top crust to create a “star” pattern, which looks beautiful when baked.

Chicken Pot Pie Recipe Tips

• Make-Ahead: You can assemble the chicken pot pie ahead of time and store it in the refrigerator for up to 24 hours before baking.
• Freezer-Friendly: Chicken pot pie freezes well. Freeze the unbaked pie, and when ready to cook, bake straight from the freezer, adding an extra 15-20 minutes to the baking time.
• Homemade Crust: If you have time, making a homemade pie crust adds a delicious, buttery flavor. Try using a food processor to blend cold butter into the flour for a flaky, tender crust.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought rotisserie chicken?
A: Yes, rotisserie chicken works perfectly for this recipe. It’s a great time-saver and adds extra flavor.

Q: Can I freeze leftover Chicken Pot Pie?
A: Absolutely! You can freeze leftover slices in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F until warmed through.

Q: What kind of pie dish should I use?
A: A standard 9-inch pie dish works well for this recipe. You can also use a deep-dish pie pan or bake the filling in ramekins for individual servings.

Conclusion

This Classic Chicken Pot Pie recipe is a warm, satisfying dish that’s perfect for any occasion. With a creamy, savory filling and a flaky, golden crust, it’s a guaranteed crowd-pleaser. Whether you're serving it for a family dinner, a potluck, or just as a cozy meal on a chilly evening, you’ll love how easy and delicious this pot pie is to make at home. Be sure to try the suggested variations to make it your own, and enjoy the comforting taste of homemade Chicken Pot Pie!

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