Chicken Pot Pie Recipe

Chicken Pot Pie is the ultimate comfort food, combining tender chunks of chicken, vegetables, and a rich, creamy sauce, all tucked beneath a buttery, flaky pie crust. This classic dish is perfect for family dinners or gatherings, providing a warm, hearty meal that everyone will love. Whether you're making it from scratch or using a few shortcuts, this Chicken Pot Pie recipe will walk you through all the steps to create the perfect savory pie. Follow this recipe for a cozy, delicious meal that hits the spot every time!

What Is Chicken Pot Pie?

Chicken Pot Pie is a savory pie filled with chicken, vegetables, and a creamy gravy-like sauce, encased in a flaky pastry crust. It’s a one-dish meal that combines protein, vegetables, and carbs in a comforting, satisfying way. Traditionally, pot pie is made with a top and bottom crust, but you can also make it with just a top crust or even a biscuit topping for variation.

Ingredients List for Chicken Pot Pie

This recipe uses simple, wholesome ingredients that come together to make a rich and flavorful filling, all wrapped in a buttery, flaky crust.

For the Filling:

• Cooked Chicken Breast or Thighs (2 ½ cups, shredded or diced) – Rotisserie chicken works great here, or you can cook your own.
• Butter (¼ cup or 4 tablespoons) – Adds richness to the sauce.
• Onion (1 medium, diced) – For depth of flavor.
• Carrots (2 medium, diced) – Classic vegetable in pot pie.
• Celery (2 stalks, diced) – Adds crunch and flavor.
• Frozen Peas (1 cup) – A traditional addition to the vegetable mix.
• All-Purpose Flour (¼ cup) – Thickens the sauce.
• Chicken Broth (2 cups) – Forms the base of the gravy.
• Heavy Cream (½ cup) – For a creamy, rich filling.
• Thyme (½ teaspoon, dried) – Adds an herby flavor.
• Salt and Pepper (to taste) – For seasoning.
• Fresh Parsley (optional, for garnish) – Adds a fresh, bright finish.

For the Crust:

• Pie Dough (enough for a double crust, either store-bought or homemade) – If you want to make your own, you’ll need 2 cups of flour, 1 cup of cold butter, and 6-8 tablespoons of ice water.
• Egg Wash (1 egg beaten with 1 tablespoon water) – For a golden, glossy finish on the crust.

Substitutions and Variations

• Chicken: Feel free to use rotisserie chicken, leftover turkey, or cooked chicken thighs instead of chicken breast. Thighs will add extra juiciness.
• Vegetables: You can customize the veggies by adding green beans, mushrooms, corn, or even diced potatoes. Use whatever you have on hand.
• Dough: While pie dough is classic, you can use puff pastry or biscuit dough for the top crust. If using biscuits, you’ll only need a top crust and not a bottom one.

Step-by-Step Cooking Instructions

Now let’s break down the steps to make this classic Chicken Pot Pie.

Step 1: Prepare the Ingredients

1. If you’re using raw chicken, cook it in advance by seasoning with salt and pepper and either baking or boiling until fully cooked (internal temperature of 165°F). Let it cool, then shred or dice it.
2. Preheat your oven to 425°F (220°C).

Step 2: Make the Filling

1. In a large skillet or Dutch oven, melt the butter over medium heat.
2. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
3. Stir in the flour and cook for 1-2 minutes, stirring constantly to make a roux. The flour should absorb the butter and lightly brown.
4. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Cook for about 3-5 minutes until the mixture thickens.
5. Add the heavy cream, stirring to combine. Let the sauce simmer for another 2 minutes until thick and creamy.
6. Stir in the shredded chicken and peas. Season with thyme, salt, and pepper to taste.
7. Remove from heat and set the filling aside to cool slightly.

Step 3: Prepare the Pie Dough

1. Roll out half of the pie dough on a lightly floured surface to fit a 9-inch pie dish. Gently press the dough into the dish, leaving some overhang.
2. Pour the chicken and vegetable filling into the prepared pie crust.

Step 4: Top the Pie

1. Roll out the second half of the pie dough and carefully lay it over the filling.
2. Trim any excess dough, then crimp the edges with a fork or your fingers to seal the pie.
3. Cut 3-4 small slits in the top to allow steam to escape during baking.
4. Brush the top crust with the egg wash to give it a beautiful golden color.

Step 5: Bake the Pot Pie

1. Place the pie on a baking sheet to catch any overflow and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
2. Let the pie rest for about 10 minutes before slicing and serving. Garnish with fresh parsley if desired.

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

1. Cook the chicken: Shred or dice your cooked chicken.
2. Prepare the filling: Make a creamy sauce by sautéing the vegetables, adding flour to form a roux, and then adding broth and cream.
3. Assemble the pie: Roll out the dough, pour the filling, and top with the second crust.
4. Bake and serve: Bake until the crust is golden and the filling is bubbling.

Common Mistakes to Avoid

• Overfilling the Pie: Avoid overfilling the pie crust, as it can bubble over during baking and make a mess in the oven.
• Soggy Bottom Crust: For a crisp bottom crust, you can blind-bake the bottom pie crust for 10-12 minutes before adding the filling.
• Undercooking the Vegetables: Make sure to sauté the vegetables until they are soft before adding them to the filling, as they won't soften much during baking.

Serving and Presentation Tips

How to Serve Chicken Pot Pie

• Serve Hot: Chicken pot pie is best served hot, straight from the oven. Let it cool slightly before cutting into slices to help the filling set.
• With a Side Salad: Pair it with a light, crisp green salad to balance the richness of the pot pie.
• With Mashed Potatoes: If you’re looking for extra comfort, serve it alongside mashed potatoes or roasted vegetables.

Presentation Ideas for Chicken Pot Pie

• Crimped Edges: Use a fork or your fingers to crimp the edges of the pie for a traditional and neat presentation.
• Decorative Top: For a festive touch, you can cut shapes (like leaves or hearts) from extra dough and place them on top of the pie before baking.
• Individual Servings: Bake the pot pie in individual ramekins or mini pie dishes for a more personalized presentation.

Chicken Pot Pie Recipe Tips

• Make-Ahead: You can make the filling ahead of time and store it in the refrigerator for up to 2 days. When you're ready to bake, just assemble the pie and bake it fresh.
• Freeze for Later: Chicken Pot Pie freezes beautifully. Assemble the pie, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to bake, thaw it in the fridge overnight and bake as directed.
• Blind-Baking: If you like a super crispy bottom crust, you can blind-bake the bottom pie crust for 10-12 minutes before adding the filling.

Frequently Asked Questions (FAQs)

Q: Can I use puff pastry instead of pie dough?
A: Yes! Puff pastry makes a lighter, flakier crust and is a great alternative. You can use puff pastry for the top crust only or for both the top and bottom.

Q: How do I keep my pie crust from getting soggy?
A: Blind-bake the bottom crust for 10-12 minutes before adding the filling. This helps create a barrier between the crust and the filling, preventing it from getting soggy.

Q: Can I make Chicken Pot Pie gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend, and use a gluten-free pie crust or a mashed potato topping instead of dough.

Q: Can I freeze Chicken Pot Pie?
A: Absolutely! Assemble the pie, wrap it tightly, and freeze it for up to 3 months. Thaw it in the fridge overnight and bake as directed.

Conclusion

This Classic Chicken Pot Pie recipe delivers on warmth, comfort, and flavor. With a creamy, savory filling and a golden, flaky crust, it’s the perfect dinner for cozy nights or gatherings with loved ones. Plus, it’s incredibly versatile—you can adjust the filling ingredients to suit your preferences and use shortcuts like rotisserie chicken or store-bought pie dough to make it

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