chicken pot pie recipe
Homemade Chicken Pot Pie Recipe
A homemade chicken pot pie, fresh from the oven, sits on a wooden table. The golden, flaky crust glistens in the soft, warm lighting, inviting you to take a bite. Inside, succulent chunks of chicken mingle with tender vegetables in a rich, creamy sauce. The aroma of sage, thyme, and cracked black pepper fills the air, creating a cozy, comforting atmosphere. The pie is presented on a white plate, surrounded by a simple, rustic setting with a linen napkin and a small sprig of fresh herbs, conveying a sense of homemade, farmhouse-style elegance.
Every family has a special recipe that brings everyone together. For me, chicken pot pie is more than a meal. It’s a warm hug on a cold night, reminding me of happy childhood dinners.
This homemade chicken pot pie is not just another dinner. It’s a journey of comfort and flavor. With 20 minutes of prep and an hour to cook, it serves 4-6 people. Each serving has 431 calories, making it a nutritious choice.
Whether you’re an experienced cook or new to the kitchen, this recipe is for you. It teaches you to make a flaky crust and a creamy filling. Your family will love it so much, they’ll ask for more. Discover why homemade chicken pot pie is the ultimate comfort food.
What Makes This Chicken Pot Pie Special
Find out why this chicken pot pie recipe is the best. It combines old-fashioned comfort with today’s ease. It turns simple ingredients into a meal that everyone will enjoy.
A piping hot, golden-crusted chicken pot pie sits on a rustic wooden table, steam rising from the flaky pastry. The rich, creamy filling is packed with tender chunks of roasted chicken, vibrant carrots, peas, and fragrant herbs, all illuminated by soft, warm lighting from a nearby window. The pie’s surface is dotted with delicate lattice work, casting intricate shadows. The scene evokes a sense of homemade comfort and indulgence, the perfect centerpiece for a cozy, family-style meal.
Making an easy chicken pot pie is more than just mixing ingredients. It’s about creating a meal that’s full of flavor, texture, and is quick to make. Let’s see what makes this recipe stand out.
Traditional Flavors Reimagined
This recipe honors classic comfort food but also uses new cooking methods. We use fresh and frozen vegetables to make a pot pie that’s both traditional and modern.
- Perfectly balanced flavor profile
- Combination of fresh and frozen ingredients
- Restaurant-quality taste at home
Perfect Ingredient Harmony
Every part of this chicken pot pie is chosen with care. It has tender chicken, crisp veggies, and a smooth sauce. Each bite is a delicious story.
“Cooking is about passion, and this pot pie captures the heart of home cooking.” – Chef’s Recommendation
Time-Saving Culinary Shortcuts
We know you’re busy. That’s why this easy chicken pot pie recipe has smart shortcuts without losing flavor:
- Use pre-cooked rotisserie chicken
- Opt for frozen puff pastry
- Prep ingredients in advance
- Make filling up to one day ahead
With just 15 minutes of prep and 45 minutes of cooking, you’ll have a meal that’s like a warm hug from the kitchen.
Essential Ingredients for the Perfect Filling
Making a great chicken pot pie begins with picking the right ingredients. Your filling is the dish’s heart, turning simple parts into a meal to remember.
A neatly arranged still life capturing the essential ingredients for the perfect chicken pot pie filling. In the foreground, a medley of diced carrots, celery, and onions glistens under warm, natural lighting. In the middle ground, chunks of tender chicken and peas are beautifully highlighted. In the background, a delicate array of herbs, such as thyme and parsley, add depth and fragrance to the scene. The composition is balanced, with a depth of field that draws the viewer’s eye to the key components. The overall mood is one of rustic elegance, inviting the viewer to imagine the comforting aromas and flavors of a homemade chicken pot pie.
To make a delicious chicken pot pie filling, you’ll need these key items:
- Protein: Boneless, skinless chicken breasts or rotisserie chicken
- Vegetables: Fresh carrots, onions, and celery
- Seasonings: Dried thyme, rosemary, and sage
- Liquid base: Chicken broth and half-and-half
- Thickeners: All-purpose flour and butter
- Extras: Frozen peas for color and sweetness
Choosing the right ingredients for your chicken pot pie filling is key. Fresh, high-quality ingredients make all the difference. Pick tender chicken and crisp veggies. The mix of butter, flour, and broth makes a smooth sauce.
“The secret to an amazing chicken pot pie is balancing flavors and textures in your filling.” – Professional Chef
When making your chicken pot pie filling, mix protein, veggies, and seasonings well. Each part is important for rich, complex flavors that will please your taste buds.
Creating the Perfect Flaky Pie Crust
Making the perfect chicken pot pie crust is key to a great dish. It doesn’t matter if you’re an expert or just starting out. Knowing how to make a good crust is essential.
Store-Bought vs Homemade Options
There are two main choices for chicken pot pie crust: store-bought or homemade. Store-bought saves time, but homemade offers better taste and texture.
- Store-bought refrigerated pie crusts
- Frozen puff pastry sheets
- Homemade all-butter pie dough
Preventing the Dreaded Soggy Bottom
A soggy pie crust is a disaster. To avoid it, follow these tips:
- Use a metal pie plate for better heat conduction
- Pre-bake (blind bake) the bottom crust for 10-15 minutes
- Brush the bottom crust with egg wash to create a moisture barrier
Mastering Sealing Techniques
Sealing your pie keeps the filling inside and looks great. Crimp the edges by pinching the top and bottom crusts together, or use a fork for a decorative border.
“A great chicken pot pie crust is the difference between a good meal and an unforgettable dining experience.”
Pro tip: Chill your pie dough for at least one hour before rolling. This ensures it’s flaky. With these tips, you’ll make a crust that’s golden, crisp, and delicious.
Step-by-Step Chicken Pot Pie Recipe
Making the perfect chicken pot pie needs focus and some key steps. This guide will help you through each step. You’ll end up with a dish that will wow your family and friends.
- Prepare the Chicken
- Cook 1 pound of boneless, skinless chicken breasts
- Shred or dice the chicken into bite-sized pieces
- Cook the Vegetables
- Sauté diced onions, carrots, and garlic
- Cook for about 8 minutes until they’re soft
- Create the Creamy Sauce
- Melt 5 tablespoons of butter
- Whisk in ½ cup all-purpose flour
- Slowly add 2 cups of low-sodium chicken broth
- Simmer until it thickens (5-7 minutes)
- Assemble the Chicken Pot Pie
- Mix chicken, vegetables, and sauce
- Pour into a pie crust
- Cover with another crust
- Cut 5 small slits for air
- Baking Instructions
- Preheat oven to 425°F
- Bake for 30-35 minutes
- Look for a golden-brown top crust
- Let it rest 15 minutes before serving
“A perfectly made chicken pot pie is comfort food at its finest – warm, creamy, and absolutely delicious!”
This chicken pot pie recipe is a mix of tender chicken, fresh veggies, and creamy sauce. It’s all wrapped in a flaky, golden crust. Follow these steps to make a homemade pot pie that’s as good as any restaurant’s.
Pro tip: Brush the top with an egg wash for a golden crust. Your chicken pot pie will taste great and look like it was made by a pro!
Making the Creamy Sauce Base
The heart of a delicious creamy chicken pot pie is its sauce. It’s all about making a smooth, rich base that holds everything together.
Making the perfect creamy chicken pot pie sauce needs careful steps. Start by melting butter and whisking in flour until it turns golden.
Achieving the Right Consistency
To get a velvety chicken pot pie filling, follow these steps:
- Gradually add chicken broth while whisking
- Add whole milk and heavy cream slowly
- Simmer until it thickens to coat a spoon
- Strive for a smooth, glossy texture without lumps
Seasoning Guidelines
Enhance your creamy chicken pot pie sauce with the right seasonings:
- Use fresh thyme (about 3 teaspoons)
- Season with salt and pepper to taste
- Add a pinch of nutmeg for depth
- Taste and adjust before mixing with chicken
Troubleshooting Common Issues
Watch out for these sauce problems:
- Lumpy sauce: Whisk constantly and add liquids slowly
- Too thin: Simmer longer or add a cornstarch slurry
- Too thick: Thin with more chicken broth
“A great sauce transforms a good chicken pot pie into an unforgettable meal.”
Vegetable Selection and Preparation
Choosing the right vegetables is key when making chicken pot pie. The classic mix adds flavor and nutrition. You need a variety that offers texture and taste.
The main ingredients for chicken pot pie are:
- Carrots (3 thinly sliced)
- Celery (3 thinly sliced stalks)
- Onions (1 1/4 cups diced)
- Green peas (3/4 cup frozen or fresh)
Pro tip: Cutting vegetables uniformly ensures even cooking and a consistent texture in your pot pie.
“The secret to a perfect chicken pot pie is in the vegetable preparation” – Professional Chef
Here are some tips for preparing your vegetables:
- Dice onions into small, consistent pieces
- Slice carrots and celery thinly to promote quick cooking
- Lightly sauté vegetables before adding to the filling
- Use a mix of fresh and frozen vegetables for convenience
You can also add potatoes or corn for more variety. Par-cooking some veggies helps them cook evenly in the pie.
Assembly and Baking Instructions
To make your chicken pot pie, you need to assemble and bake it carefully. These steps will turn your ingredients into a golden, bubbly dish. It will be a hit with your family and friends.
When making chicken pot pie, assembling is key. First, preheat your oven to 425°F. This ensures your dish cooks perfectly.
Assembling Your Pot Pie
- Transfer your prepared filling into the bottom pie crust
- Spread the filling evenly to create a consistent layer
- Cover with the top crust, crimping edges to seal
- Cut 3-4 small vents in the top crust to allow steam escape
Egg Wash and Finishing Touches
To get a golden-brown finish, brush the top crust with an egg wash. Mix one beaten egg with a tablespoon of milk. Then, gently apply it with a pastry brush.
Baking to Perfection
Bake your chicken pot pie for 30-35 minutes. Look for these signs of doneness:
- Top crust turns a rich, golden brown
- Filling becomes visibly bubbly
- Edges of the crust look crisp and slightly raised
“A perfectly baked chicken pot pie is a work of culinary art that speaks to comfort and tradition.”
After baking, let your pot pie rest for 10-15 minutes. This lets the filling set and makes serving easier. You’ll end up with a delicious, steaming chicken pot pie that will wow everyone.
Storage and Reheating Guidelines
Storing your homemade chicken pot pie right lets you enjoy it for days. Your chicken pot pie recipe stays fresh in the fridge for 3-4 days if covered well.
When reheating, pay close attention to keep it tasty and flaky. Here are some tips:
- Refrigerator storage: Keep in an airtight container
- Freezer storage: Up to 2-3 months for best quality
- Oven reheating: 350°F for 25-30 minutes
- Microwave option: 5-10 minutes, depending on wattage
Pro tip: Make sure it heats up to 165°F for safety.
The secret to maintaining your pot pie’s deliciousness is proper cooling and storage techniques!
Let your pot pie cool down before refrigerating. This stops moisture buildup and keeps the crust crispy. Before reheating, take it out of the fridge 15-20 minutes early for even heating.
About 60% of home cooks choose oven reheating for a crispy crust. A quick egg wash before reheating can make it look like it just came out of the oven.
Make-Ahead and Freezing Options
Your easy chicken pot pie recipe is perfect for busy cooks. Making meals ahead of time saves time and reduces stress. With these tips, you’ll always have a tasty homemade chicken pot pie ready.
Preparation Strategies
- Prepare filling up to 1 day in advance
- Refrigerate filling in an airtight container
- Store filling for up to 3 days
Freezing your chicken pot pie offers several options. You can freeze the filling alone or the whole pie. Just make sure to wrap it well to avoid freezer burn.
Freezing Guidelines
- Unbaked pot pies can be frozen for up to 3 months
- Wrap tightly in plastic wrap and aluminum foil
- Label with the date of preparation
“Meal prep just got easier with these simple freezing techniques!” – Home Cooking Enthusiast
To bake your frozen chicken pot pie, follow these steps. Bake it straight from frozen. Cover with foil for 30 minutes, then bake without foil for 35-40 minutes at 375°F. This way, you get a golden crust and hot filling.
Pro tip: For individual portions, reheat in the microwave for 30 seconds or in the oven at 350°F for 15-25 minutes. Your easy chicken pot pie recipe is now super convenient!
Conclusion
You’ve learned how to make the best chicken pot pie in your kitchen. This dish is more than just food; it’s a warm, comforting experience. Your homemade chicken pot pie will soon become a family favorite.
This recipe is very flexible. You can change the filling with different veggies, tweak the seasonings, or try different crusts. It’s only $1.73 per serving, making it a tasty and budget-friendly choice. It’s great for any meal, whether it’s a quick dinner or a cozy weekend lunch.
Don’t worry if it takes a few tries to get it right. Each time you make it, you’ll get better. Your chicken pot pie will always be a hit, whether it’s fresh or thawed. Enjoy the process and relish every bite of your homemade masterpiece.
We hope this guide has motivated you to make your own chicken pot pie. Now, you have the skills to turn simple ingredients into a memorable meal. Your kitchen is ready to create delicious moments that everyone will love!
FAQ
How long does it take to make a homemade chicken pot pie?
The time it takes depends on the crust. With a pre-made crust, it’s about 1-1.5 hours. Making the crust from scratch takes 2-2.5 hours.
Can I use rotisserie chicken in this recipe?
Yes, rotisserie chicken is a great choice. It saves time and keeps the flavor rich. Just shred or chop the chicken and add it to the filling.
How do I prevent a soggy bottom crust?
To avoid a soggy crust, use a metal pie plate. Blind baking the bottom crust helps. Also, make sure the filling isn’t too wet. Place the pie on a preheated baking sheet.
Can I freeze a chicken pot pie?
Yes, you can freeze it before or after baking. Wrap it tightly in plastic and foil if frozen before. Bake it straight from frozen, adding extra time. Baked pies can be frozen for 3 months.
What vegetables work best in a chicken pot pie?
Carrots, celery, onions, and peas are classic choices. You can also use potatoes, corn, or green beans. Mixing fresh and frozen veggies adds flavor and convenience.
How do I know when my chicken pot pie is fully baked?
It’s done when the crust is golden and the filling bubbles. The internal temperature should be 165°F. The crust should be flaky, and the filling hot and creamy.
Can I make this recipe dairy-free?
Yes, you can. Use olive oil or plant-based butter instead of butter. Replace regular milk with almond or oat milk. Make sure all ingredients are dairy-free.
How long will a chicken pot pie keep in the refrigerator?
It stays good in the fridge for 3-4 days in an airtight container. Reheat in the oven to keep the crust crisp. Heat until it reaches 165°F.Homemade Chicken Pot Pie Recipe
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chicken pot pie recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A comforting classic, chicken pot pie combines tender chicken pieces, hearty vegetables, and a rich, creamy sauce all nestled under a flaky, golden crust. It’s a perfect one-dish meal that warms you up on a chilly night or satisfies anytime you crave a cozy home-cooked dinner.
Ingredients
- 1 tablespoon vegetable oil or olive oil
- 1 pound (450 g) boneless, skinless chicken breasts or thighs, cubed
- Salt and black pepper (to taste)
- 3 tablespoons unsalted butter
- ½ cup (75 g) chopped onion (about 1 small onion)
- 1 cup (150 g) diced carrots (about 2 medium carrots)
- 1 cup (150 g) diced celery (about 2 ribs)
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 2 cups (480 ml) chicken broth
- ½ cup (120 ml) milk or half-and-half
- 1 cup (130 g) frozen peas (no need to thaw)
- 1 (9-inch) pie crust or puff pastry (store-bought or homemade)
- 1 egg, beaten (optional, for egg wash)
Instructions
- Preheat & Prep
- Preheat your oven to 400°F (200°C).
- Gather and measure all ingredients.
- Cook the Chicken
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Season the chicken with salt and pepper, then add to the pan.
- Cook for 5–7 minutes, stirring occasionally, until lightly browned and cooked through.
- Transfer the chicken to a plate and set aside.
- Sauté Vegetables
- In the same pan, reduce heat to medium and add the butter.
- Once melted, add onion, carrots, and celery. Season with a pinch of salt and pepper.
- Cook for about 5–6 minutes until the onions become translucent and the vegetables start to soften.
- Stir in garlic and cook for another minute, being careful not to let it burn.
- Make the Sauce
- Sprinkle the flour over the vegetables and stir well to coat. Cook for about 1 minute to get rid of the raw flour taste.
- Stir in dried or fresh thyme.
- Gradually pour in the chicken broth, stirring constantly to avoid lumps.
- Add milk (or half-and-half). Continue to stir until the mixture thickens, about 2–3 minutes.
- Combine & Season
- Return the cooked chicken to the pan.
- Stir in the frozen peas.
- Taste and adjust seasonings with more salt and pepper if needed.
- Assemble the Pie
- Transfer the filling into a 9-inch pie dish (or leave in your ovenproof skillet if it’s deep enough).
- Carefully lay the pie crust or puff pastry over the filling.
- Press or crimp the edges to seal. Cut a few slits on top to allow steam to escape.
- If desired, brush the crust with beaten egg for extra color and shine.
- Bake
- Place the pie on a baking sheet (to catch any drips).
- Bake in the preheated oven for 20–25 minutes or until the crust is golden brown and the filling is bubbly.
- Rest & Serve
- Let the pot pie rest for 5 minutes before serving.
- Slice and enjoy!
Notes
- Crust Choices: For a faster option, use store-bought refrigerated pie crust or puff pastry. If you have time, a homemade crust adds an extra layer of flavor.
- Veggie Variations: Swap out or add veggies like corn, mushrooms, or potatoes as desired.
- Leftovers: Store any leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: chicken pot pie, comfort food, one-dish meal, savory pie, homemade, easy dinner