Chicken pot pie is a warm and cozy dish packed with tender chicken, fresh veggies, and creamy sauce, all tucked into a flaky crust. Every bite is like a hug on a plate!
There’s something so comforting about digging into a hot pot pie after a long day. I love to pair it with a side salad or some crusty bread—it just makes everything better! 😊
Key Ingredients & Substitutions
Chicken: You can use bone-in chicken for more flavor, but boneless, skinless chicken breasts or thighs make it quick and easy. If you’re short on time, rotisserie chicken works great too!
Vegetables: Carrots and peas are classic, but feel free to mix in other veggies like corn or green beans. For a twist, try adding potatoes or mushrooms for more heartiness.
Butter & Flour: These create a nice roux for the sauce. If you need a dairy-free version, use olive oil or a dairy-free butter alternative and gluten-free flour as a substitute.
Milk/Cream: Whole milk makes it rich, but you can substitute with low-fat milk or a non-dairy milk option like almond or oat milk if preferred. Use cream for a luxurious texture!
Herbs: Thyme adds great flavor, but you can replace it with dried basil or oregano if that’s what you have on hand. Fresh herbs are often more aromatic, so use them if possible!
How Do I Get a Perfectly Flaky Crust?
Getting that flaky, golden crust is all about handling the dough right. Here are some tips to help you achieve that perfect pie crust:
- Keep your butter cold! This is key for flaky layers. If it warms up, your crust won’t be as light and airy.
- Don’t overwork the dough. Mix just until combined; lumps of butter should still be visible for flakiness.
- Let the crust chill in the fridge for at least 30 minutes before rolling it out. This relaxes the gluten and helps prevent shrinking.
- When rolling, use a light dusting of flour to prevent sticking, but don’t add too much to keep it tender.
Following these steps will lead you to a beautiful crust every time! Happy baking!
Classic Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1/2 cup celery, sliced
For the Sauce:
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary (optional)
- 1/4 teaspoon garlic powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
For the Crust:
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
For Garnish:
- Fresh parsley or dried parsley flakes (optional)
How Much Time Will You Need?
Preparation will take about 20 minutes, and then you’ll need to bake it for 30-35 minutes. So, in total, expect to spend around 1 hour for this delicious chicken pot pie that serves about 4-6 people.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures your chicken pot pie will bake evenly and come out golden and crunchy.
2. Prepare the Vegetables:
Grab a saucepan and fill it with water. Bring it to a boil, then add your sliced carrots and celery. Cook them for about 5 minutes until softened. In the last minute of cooking, add the frozen peas to warm them up. Once done, drain the vegetables and set them aside.
3. Make the Sauce:
In a large skillet or saucepan over medium heat, melt the unsalted butter. Once melted, stir in the flour along with salt, pepper, thyme, rosemary, and garlic powder. Mix it all together until it’s blended and slightly bubbly, which should take 2 minutes.
4. Whisk in Broth and Milk:
Gradually add the chicken broth and milk to your skillet while whisking. Keep stirring constantly until the mixture thickens and starts bubbling, which should take about 5-7 minutes. This will create a creamy sauce for your pie!
5. Combine Chicken and Vegetables:
Remove the sauce from heat and stir in your cooked chicken and drained vegetables as well. Make sure everything is evenly coated in that delicious sauce!
6. Assemble the Pie:
Roll out one pie crust into a 9-inch pie pan or oven-safe skillet. Pour the chicken filling right into the crust. Then, place the second crust on top. Seal the edges by crimping them to prevent any leaks during baking. Cut a few small slits in the top crust so steam can escape.
7. Brush the Crust:
Using a pastry brush, lightly apply the beaten egg on top of the crust for that beautiful golden finish.
8. Bake the Pie:
Place your assembled pie into the preheated oven and bake for 30-35 minutes until the crust is nicely golden brown and you can see the filling bubbling up.
9. Let it Rest:
Once done, take the pie out and let it rest for 10 minutes. This will help the filling set so it doesn’t spill when you slice into it.
10. Serve and Enjoy:
If you want, sprinkle some fresh or dried parsley on top before serving as a lovely garnish. Scoop out generous portions and enjoy your warm, creamy, and flaky chicken pot pie! It’s perfect for cozy dinners with family and friends.
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover cooked chicken works perfectly in this recipe. Just shred or chop the chicken into bite-sized pieces and add it to the filling with the vegetables.
What Can I Substitute for the Pie Crust?
If you prefer a homemade touch, you can make your own pie crust using flour, butter, and water. Alternatively, you could use phyllo pastry for a lighter option, or even puff pastry for a flaky top layer!
How Do I Store Leftover Chicken Pot Pie?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave or place the whole pie back in the oven at 350°F (175°C) until warmed through.
Can I Add Other Vegetables?
Definitely! Feel free to mix in or substitute with other vegetables like corn, green beans, or even potatoes. Just chop them into similar sizes, so they cook evenly with the other ingredients.
