There’s something undeniably comforting about a warm, flaky Chicken Pot Pie, a dish that’s been a family favorite for generations. Picture yourself on a chilly evening, savoring a slice of this hearty meal, as the aroma wafts through your home—inviting and irresistible. This is not just food; it’s a hug on a plate, perfect for cozy family dinners, casual gatherings, or even a hearty weekday meal. The blend of tender chicken and vibrant veggies enveloped in a buttery crust makes this dish not only delicious but also a fantastic way to use up leftovers. Let’s dive into why you should make this classic at home.
Why you’ll love this dish
Why go out for takeout when you can whip up a creamy, rich Chicken Pot Pie in your very own kitchen? This recipe is a treasure trove of benefits. It’s incredibly customizable, budget-friendly, and is sure to please adults and kids alike. Whether you’re looking for something to fill hungry bellies after a long day or a dish to serve during family gatherings, this pot pie checks all the boxes. Plus, it’s a one-dish wonder, making clean-up a breeze!
“This Chicken Pot Pie is the ultimate comfort food! It’s so easy to make, and the creamy filling is a hit with my kids. I love how I can incorporate whatever veggies I have on hand!” — A satisfied home cook.
Preparing Chicken Pot Pie
Making Chicken Pot Pie is smoother than you might expect. With just a few steps, you’ll have a delightful meal ready to share. The process starts with preparing a creamy sauce, then mixing in tender chicken and veggies before baking it all inside a golden pie crust. Simple, right? Here’s what you’ll need to get started.
What you’ll need
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 pre-made pie crust
Feel free to switch up the vegetables based on what you have; broccoli or green beans work beautifully, too! If you need a gluten-free version, try a gluten-free flour blend.
Step-by-step instructions
- Start by preheating your oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Once melted, stir in the flour until smooth.
- Gradually whisk in the chicken broth and milk. Keep cooking while stirring until the mixture thickens.
- Season the thickened sauce with salt, black pepper, onion powder, and garlic powder.
- In a large bowl, combine the shredded chicken and mixed vegetables.
- Pour the creamy sauce over the chicken and vegetables, mixing well until everything is coated.
- Transfer the filling into a pie crust placed in a pie pan.
- Cover with the second pie crust. Seal the edges and cut slits into the top crust for steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and delicious.
- Allow to cool for a few minutes before serving.
Best ways to enjoy it
Serving Chicken Pot Pie can be as creative as you like! You can slice it into generous wedges and serve it with a light salad for a refreshing contrast or pair it with bread rolls for that extra comfort. A sprinkle of fresh herbs like parsley or thyme adds a nice touch to elevate the presentation.
How to store & freeze
Leftovers should be stored in an airtight container in the refrigerator, where they can last for about 3-4 days. If you’re looking to store them for longer, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw in the fridge overnight and reheat in the oven for best results. Always ensure food is cooked to an internal temperature of 165°F (74°C) when reheating.
Helpful cooking tips
To make your Chicken Pot Pie truly exceptional, here are some tips to keep in mind:
- For an extra flavor boost, sauté the chicken with onions and garlic before adding to the filling.
- Blind bake your bottom crust for about 10 minutes before adding the filling to prevent it from becoming soggy.
- If you prefer a flaky crust, refrigerate the pie crust for at least 30 minutes ahead of time to achieve a perfect bake.
Creative twists
Adventure awaits! Consider switching up your pie with these variations:
- Swap the chicken for turkey or use leftover rotisserie chicken for convenience.
- Add a splash of white wine to the sauce for added depth of flavor.
- Experiment with herbs like rosemary or thyme for a fresh aroma.
- Want a lighter version? Substitute half of the milk with half-and-half or use cauliflower puree instead of cream.
Your questions answered
How long does it take to make Chicken Pot Pie?
- Typically, it takes about 15 minutes to prepare and 30-35 minutes to bake, so you can have it ready in under an hour!
Can I make this ahead of time?
- Yes, you can prepare the filling a day in advance and assemble the pie when you’re ready to bake.
What can I use instead of chicken?
- Feel free to substitute with turkey, shrimp, or even a variety of vegetables for a vegetarian version.
Is it safe to freeze leftovers?
- Absolutely! Just ensure they’re well-wrapped and stored properly. Always reheat to 165°F (74°C) before serving.
Cooking Chicken Pot Pie at home not only creates a delicious dish but also builds cherished memories around the dinner table. Enjoy the rich flavors and comforting textures that this classic recipe brings to your home!
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Chicken Pot Pie
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: None
Description
A comforting and hearty Chicken Pot Pie filled with tender chicken and vibrant veggies, enveloped in a buttery crust.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 pre-made pie crust
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Once melted, stir in the flour until smooth.
- Gradually whisk in the chicken broth and milk. Keep cooking while stirring until the mixture thickens.
- Season the thickened sauce with salt, black pepper, onion powder, and garlic powder.
- In a large bowl, combine the shredded chicken and mixed vegetables.
- Pour the creamy sauce over the chicken and vegetables, mixing well until everything is coated.
- Transfer the filling into a pie crust placed in a pie pan.
- Cover with the second pie crust. Seal the edges and cut slits into the top crust for steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Allow to cool for a few minutes before serving.
Notes
For a gluten-free version, try a gluten-free flour blend. You can also use turkey instead of chicken, or add a splash of white wine for more flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American