Chicken Pot Pie

Introduction

Chicken Pot Pie is the epitome of classic comfort food—a flaky, golden pastry crust enveloping a creamy filling of tender chicken, vegetables, and savory gravy. This dish dates back centuries and remains a staple in American and European home cooking. Its appeal lies in its ability to transform simple ingredients into something hearty, cozy, and satisfying.

The combination of buttery crust and warm, creamy filling makes this dish perfect for family dinners, Sunday suppers, or whenever you crave comfort on a plate. Whether enjoyed on a chilly evening or as the centerpiece of a family gathering, Chicken Pot Pie never fails to deliver warmth and nostalgia.

Why I Love This Recipe

I love this recipe because it blends flaky pastry, creamy sauce, and hearty chicken into one dish that feels like a hug. The filling is rich and flavorful, while the crust provides the perfect crunch and contrast. It’s versatile, timeless, and works as both a homestyle meal and a centerpiece dish for entertaining.

It’s also incredibly adaptable—you can use rotisserie chicken, leftover turkey, or even go vegetarian. I also love that it’s a complete meal in one—protein, veggies, and carbs baked into perfection.

Why It’s a Must-Try Dish

• A comfort food classic everyone loves.
• Perfectly balances flaky, buttery pastry with a rich, savory filling.
• Family-friendly and crowd-pleasing.
• Adaptable with endless variations (chicken, turkey, vegetarian, seafood).
• Great for make-ahead meals—freezer-friendly and reheats beautifully.

Recipe Information

• Preparation Time: 25 minutes
• Cooking Time: 40 minutes
• Total Time: ~1 hour 5 minutes
• Servings: 6 servings
• Calories: ~450 per serving (varies by crust and filling)
• Course: Main Course
• Cuisine: American

Ingredients

For the Filling:

• 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk (or half-and-half for creamier texture)
• 1 teaspoon fresh thyme (or ½ tsp dried)
• 1 teaspoon fresh parsley (optional)
• 1 cup frozen peas
• Salt and black pepper, to taste

For the Crust:

• 1 package refrigerated pie crusts (2 crusts) or homemade pie dough
• 1 egg, beaten (for egg wash)

Step-by-Step Preparation Method

Step 1: Prepare the Filling

1. In a large skillet or saucepan, melt butter over medium heat.
2. Add onion, carrots, and celery; cook until softened (5–6 minutes).
3. Stir in garlic and cook for 1 minute.
4. Sprinkle in flour, stirring constantly, and cook for 1–2 minutes to eliminate raw flour taste.
5. Slowly whisk in chicken broth and milk, stirring until smooth.
6. Simmer until thickened (5–7 minutes).
7. Stir in chicken, thyme, peas, salt, and pepper. Remove from heat and let cool slightly.

Step 2: Assemble the Pie

1. Preheat oven to 400°F (200°C).
2. Roll out one pie crust and fit it into a 9-inch pie dish.
3. Spoon the cooled filling into the crust.
4. Cover with the second crust, trimming excess dough and crimping edges to seal.
5. Cut 3–4 slits in the top crust to allow steam to escape.
6. Brush with beaten egg for a golden finish.

Step 3: Bake

1. Place pie dish on a baking sheet (to catch spills).
2. Bake for 35–40 minutes, until crust is golden brown and filling is bubbling.
3. Let rest for 10 minutes before slicing and serving.

How to Serve This Recipe

Serve warm, sliced into wedges, with a side salad or steamed vegetables. It’s hearty enough to be a full meal on its own, but pairs beautifully with lighter sides.

Recipe Tips

• Use rotisserie chicken for convenience.
• To avoid a soggy bottom crust, blind bake the bottom crust for 10 minutes before filling.
• Let filling cool before adding to crust to prevent sogginess.
• Place foil around the crust edges if they brown too quickly.

Variations

• Turkey Pot Pie – Perfect for using Thanksgiving leftovers.
• Vegetarian Pot Pie – Swap chicken for mushrooms, lentils, or extra veggies.
• Seafood Pot Pie – Use shrimp, lobster, or crab with a cream-based sauce.
• Mini Pot Pies – Make individual servings in ramekins or muffin tins.
• Biscuit Topping – Replace pie crust with fluffy biscuits for a rustic twist.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezer (Unbaked): Assemble pie, wrap tightly in foil, and freeze for up to 2 months. Bake from frozen, adding ~20 minutes to baking time.
• Freezer (Baked): Cool completely, wrap well, and freeze up to 2 months. Reheat in the oven at 375°F until warmed through.

Special Equipment Needed

• Large skillet or saucepan
• 9-inch pie dish
• Rolling pin (if using homemade dough)
• Pastry brush (for egg wash)

Conclusion

Chicken Pot Pie is a timeless, comforting dish that combines flaky pastry with creamy chicken filling for the ultimate home-cooked meal. Whether made for a cozy family dinner, a special occasion, or as a way to use up leftovers, it’s guaranteed to bring comfort and smiles to the table. With its versatility, make-ahead options, and crowd-pleasing flavors, this is a recipe every home cook should have in their collection.

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Chicken Pot Pie

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 40 mins Total Time 1 hr 5 mins

Servings: 6 Calories: 450 per serving

Description

Chicken Pot Pie is the epitome of classic comfort food—a flaky, golden pastry crust enveloping a creamy filling of tender chicken, vegetables, and savory gravy. This dish dates back centuries and remains a staple in American and European home cooking.

Ingredients

Scale

1/2x 1x 2x 3x

For the Filling:

• 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk (or half-and-half for creamier texture)
• 1 teaspoon fresh thyme (or ½ tsp dried)
• 1 teaspoon fresh parsley (optional)
• 1 cup frozen peas
• Salt and black pepper, to taste

For the Crust:

• 1 package refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Prepare the Filling: In a large skillet or saucepan, melt butter over medium heat. Add onion, carrots, and celery; cook until softened (5–6 minutes). Stir in garlic and cook for 1 minute. Sprinkle in flour, stirring constantly, and cook for 1–2 minutes to eliminate raw flour taste. Slowly whisk in chicken broth and milk, stirring until smooth. Simmer until thickened (5–7 minutes). Stir in chicken, thyme, peas, salt, and pepper. Remove from heat and let cool slightly.
2. Step 2: Assemble the Pie: Preheat oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish. Spoon the cooled filling into the crust. Cover with the second crust, trimming excess dough and crimping edges to seal. Cut 3–4 slits in the top crust to allow steam to escape. Brush with beaten egg for a golden finish.
3. Step 3: Bake: Place pie dish on a baking sheet (to catch spills). Bake for 35–40 minutes, until crust is golden brown and filling is bubbling. Let rest for 10 minutes before slicing and serving.

Keywords: Chicken Pot Pie