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- 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup green peas, frozen - 1 cup potatoes, boiled and diced - 1/2 cup onion, finely chopped - 1/3 cup all-purpose flour - 2 cups low-sodium chicken broth - 1 cup whole milk - 2 tablespoons unsalted butter - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and black pepper to taste - 1 pre-made or homemade pie crust - 1 egg for egg wash Classic chicken pot pie is all about comfort. Each ingredient plays a role in making this dish warm and inviting. The main ingredients form the base. Cooked chicken brings protein and flavor. Diced carrots add a sweet crunch. Frozen peas add color and texture. Next, add potatoes for heartiness. Boiled and diced, they give a nice bite. Onions add depth to the flavor. Finely chopped, they blend well. The flour thickens the filling. It makes the sauce creamy and rich. The liquid ingredients are key. Low-sodium chicken broth offers a savory base. Whole milk adds creaminess, while butter enhances the flavor. For seasonings, thyme and garlic powder work wonders. They boost the taste and aroma. Salt and black pepper balance the flavors. The crust holds it all together. You can use a store-bought crust for ease or make your own for fun. An egg wash gives the crust a lovely golden color. Gather these ingredients, and you’re ready to create a dish that warms the heart and soul. {{ingredient_image_2}} - Preheat the oven to 425°F (220°C). - In a large skillet, melt the butter over medium heat. - Add the chopped onions and sauté until tender, about 2-3 minutes. - Toss in the diced carrots and cook for another 3-4 minutes. - Sprinkle the flour over the veggies and stir well. - Cook this for 1-2 minutes to lightly toast the flour. - Gradually pour in the chicken broth and milk. - Whisk continuously to avoid lumps. - Bring the mixture to a gentle simmer. - Cook until it thickens to a creamy sauce, about 5 minutes. - Remove from heat and fold in the chicken, potatoes, peas, and seasonings. - Roll out your pie crust and fit it into a pie plate. - Pour the filling evenly into the crust. - Place another pie crust on top and seal the edges. - Cut small slits on the top for steam to escape. - Brush the top crust with the beaten egg for color. - Bake in the preheated oven for 25-30 minutes. - Look for a golden brown, flaky crust. - Let it cool for a few minutes before slicing. - How to ensure a flaky crust: For a flaky crust, keep your ingredients cold. Use cold butter and ice water when making the dough. If you're using a store-bought crust, let it chill before rolling. This helps the crust stay light and crispy. - Checking for doneness of the filling: To check if the filling is done, look for a creamy, thick texture. It should bubble slightly at the edges. Use a spoon to stir; it should coat the back of the spoon. If it seems too thin, let it simmer a bit longer. - Best sides to serve with pot pie: Pair your pot pie with a crisp side salad for freshness. A light vinaigrette works well. You can also serve it with steamed green beans or a side of mashed potatoes for added comfort. - Garnishing ideas for presentation: For a beautiful finish, sprinkle freshly chopped parsley on top of the pie just before serving. You can also add some cracked black pepper or a dusting of paprika to enhance the look. - Preventing a soggy bottom crust: To avoid a soggy crust, pre-bake the bottom crust for about 5 to 10 minutes before adding the filling. This helps set it and keeps it crisp. - Ensuring filling doesn’t overflow: To prevent overflow, do not overfill the pie. Leave about half an inch from the top of the crust. Also, make sure to cut slits in the top crust for steam to escape. This keeps the filling from bubbling over. Pro Tips Use Rotisserie Chicken: For a quicker prep time, use store-bought rotisserie chicken. It adds flavor and cuts cooking time significantly. Mix Vegetables: Feel free to mix in other vegetables such as corn or green beans for added texture and flavor. Let it Rest: Allow the pot pie to cool for about 10 minutes after baking. This helps the filling set, making it easier to slice. Experiment with Spices: Customize your pot pie by adding spices like paprika or cayenne pepper for a bit of heat and extra depth of flavor. {{image_4}} You can switch up the protein in your pot pie. Try using turkey for a holiday twist. Beef is hearty and adds a rich flavor. If you want a vegetarian option, use mushrooms and lentils. They create a satisfying filling. Seasonal vegetables can enhance your dish. Use butternut squash in fall or asparagus in spring. These veggies add color and nutrition. You can also mix in spinach or kale for extra greens. Feel free to experiment with your favorites! When it comes to the crust, you can choose between homemade and store-bought. A homemade crust is flaky and warm. It takes a bit more time but adds a personal touch. Store-bought crusts are quick and simple, perfect for busy days. If you need a gluten-free option, look for gluten-free pie crusts. Many brands offer tasty alternatives. You can also make your own using almond or oat flour. It’s a great way to enjoy pot pie without gluten. To make your pot pie special, think about adding herbs and spices. Fresh thyme or rosemary can elevate the flavor. You might even try smoked paprika for a hint of smokiness. Small changes can make a big difference! Incorporating cheese into the filling adds creaminess. Cheddar cheese melts beautifully and brings a rich taste. You can also use Gruyère for a nutty flavor. Mixing in a little cheese changes the dish and makes it even more comforting. To keep your leftover pot pie fresh, first let it cool down. Then, cover it tightly with plastic wrap or foil. This helps keep moisture in and odors out. Store it in the fridge for short-term use. For best results, eat it within three days. If you want to store it for longer, freezing is a great option. First, let the pot pie cool completely. Wrap it well with plastic wrap. Then, place it in a freezer-safe bag or container. Make sure to label it with the date. This way, you will know how long it has been in there. When you're ready to eat, thaw the pot pie in the fridge overnight. Reheat it in the oven at 350°F (175°C) for about 20-30 minutes. This helps it warm evenly and keeps the crust nice and crispy. In the refrigerator, your pot pie lasts about three days. After that, the taste and quality start to fade. If you freeze it, it can last up to three months. Just remember that freezing may affect the texture slightly. To maintain flavor after freezing, avoid opening the container often. Each time you open it, air gets in, which can dry it out. When reheating, cover it to keep moisture in. This will help your pot pie taste fresh and yummy, just like when it was first baked. Classic Chicken Pot Pie is a mix of simple ingredients. Here’s what you need: - 2 cups cooked chicken, shredded: This is the main protein. - 1 cup carrots, diced: They add sweetness and color. - 1 cup green peas, frozen: They give a nice burst of flavor. - 1 cup potatoes, boiled and diced: These make the filling hearty. - 1/2 cup onion, finely chopped: It gives a savory base. - 1/3 cup all-purpose flour: This thickens the sauce. - 2 cups low-sodium chicken broth: It adds moisture and flavor. - 1 cup whole milk: This makes the filling creamy. - 2 tablespoons unsalted butter: It helps with sautéing the veggies. - 1 teaspoon dried thyme: This herb adds depth. - 1 teaspoon garlic powder: It enhances the taste. - Salt and black pepper to taste: These bring out all the flavors. - 1 pre-made pie crust: This saves time but homemade is great too. - 1 egg, beaten: This gives the crust a golden finish. Each ingredient plays a key role to create a tasty and comforting meal. You can use frozen chicken if you prepare it right. If you have pre-cooked frozen chicken, just thaw it and shred it. This saves time and makes the dish quick. If using raw chicken, cook it first. Boil or roast it, then shred. This ensures your filling is safe and delicious. To keep your chicken pot pie from being watery, follow these tips: - Use enough flour: When you sauté the veggies, add flour to thicken. - Cook the filling well: Let it simmer until thick before adding to the crust. - Don't overfill: Leave some space in the crust. This helps steam escape. - Use a good crust: A flaky crust can help soak up excess moisture. These steps will help you achieve a perfect consistency without excess liquid. Yes, you can make chicken pot pie ahead of time! Here’s how: - Prepare the filling: Make it and let it cool completely. - Store in the fridge: Keep it in an airtight container for up to 2 days. - Assemble later: Roll out the crust and add the filling when ready. - Freeze for longer storage: If you want to freeze it, wrap it tightly. It lasts up to 3 months. By prepping in advance, you can enjoy this comfort food at your convenience! In this article, we explored the classic chicken pot pie. We discussed the main ingredients, like chicken, carrots, and peas, along with tips for a perfect flaky crust. Step-by-step, I shared how to prepare and bake a delicious pie. Remember to get creative with variations to suit your taste. Whether you stick to tradition or try something new, this dish warms the heart. Enjoy your cooking, and savor the comfort of homemade chicken pot pie. It’s worth every bite.

Hearty Chicken Pot Pie

A comforting and delicious chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky crust.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced into small pieces
  • 1 cup green peas, frozen
  • 1 cup potatoes, diced and boiled until tender
  • 0.5 cup onion, finely chopped
  • 0.33 cup all-purpose flour
  • 2 cups chicken broth, low-sodium preferred
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste salt and black pepper
  • 1 piece pre-made pie crust
  • 1 egg beaten (for egg wash)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large skillet, melt the butter over medium heat. Once melted, add the chopped onions and sauté until they are translucent, approximately 2-3 minutes.
  • Next, add in the diced carrots and continue to cook for an additional 3-4 minutes, stirring occasionally, until the carrots are slightly tender.
  • Sprinkle the flour evenly over the sautéed vegetables, stirring well to combine. Cook for another 1-2 minutes to lightly toast the flour, giving it a golden brown color.
  • Gradually pour in the chicken broth and milk while whisking continuously to prevent lumps from forming. Bring this mixture to a gentle simmer, cooking until it thickens to a creamy consistency, about 5 minutes.
  • Remove the skillet from heat and fold in the shredded chicken, boiled potatoes, frozen peas, dried thyme, and garlic powder. Season generously with salt and black pepper to taste, mixing until well combined. Set aside.
  • Roll out your pie crust and carefully fit it into a pie plate, ensuring there are no gaps. Pour the chicken filling into the crust, spreading it out evenly.
  • Place another layer of pie crust over the filling. Seal the edges by crimping with a fork or your fingers, ensuring a tight closure to prevent leaks. Cut several small slits on top of the crust to allow steam to escape during baking.
  • Brush the top crust with the beaten egg to create a beautiful golden brown finish once baked.
  • Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the crust achieves a lovely golden and flaky appearance.
  • Once done, remove from the oven and let it cool for a few minutes before slicing to allow the filling to set slightly.

Notes

Serve hot, garnished with freshly chopped parsley. Pair with a crisp side salad.
Keyword chicken, comfort food, pot pie