CHICKEN POT PIE
Chicken Pot Pie is a comforting dish filled with tender chicken, vegetables, and a rich, creamy sauce encased in a flaky pie crust.
This classic recipe is perfect for chilly evenings, offering warmth and satisfaction with every bite.
Whether made from scratch or with leftover chicken, this pot pie is a beloved family favorite that always pleases.
Why This Recipe
This Chicken Pot Pie recipe is ideal for busy weeknights or cozy family dinners, featuring simple ingredients that come together effortlessly.
The creamy filling and buttery crust make it a delightful meal that warms the soul, appealing to kids and adults alike.
It’s a great way to use leftover chicken, making it a practical and delicious choice for any home cook.
About This Recipe
Chicken Pot Pie is a traditional comfort food that combines juicy chicken and mixed vegetables in a savory sauce; all encased in a golden pie crust.
This recipe balances flavors and textures, delivering a hearty dish that’s perfect for any occasion, from casual gatherings to holiday feasts.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 (9-inch) pie crusts (homemade or store-bought)
Prep Time and Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 30-35 minutes
- Total Time: 50-55 minutes
Estimated Calories
- Serving Size: 1 slice
- Calories per Serving: Approximately 400 calories
Cooking Instructions
1. Preheat Oven
Preheat your oven to 425°F (220°C).
2. Cook Vegetables
In a large skillet, melt butter over medium heat. Add onions, carrots, and celery, and cook until softened, about 5 minutes.
3. Make the Sauce
Stir in flour, garlic powder, thyme, salt, and pepper. Gradually whisk in chicken broth and milk. Cook until the mixture thickens, about 5 minutes.
4. Combine Filling
Add the cooked chicken and peas to the sauce. Mix well to combine.
5. Assemble Pie
Place one pie crust in a 9-inch pie dish. Pour the chicken filling into the crust, then top with the second crust. Seal and flute the edges.
6. Bake
Cut slits in the top crust to allow steam to escape. Bake for 30-35 minutes or until golden brown. Let cool for a few minutes before serving.
FAQs
Yes! You can prepare the filling and assemble the pie a day ahead. Just bake when ready to serve.
You can add vegetables like corn, green beans, or mushrooms based on your preference.
Absolutely! You can substitute turkey or beef or make a vegetarian version with plant-based protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
Chicken Pot Pie is a delightful comfort food that brings warmth and flavor to the table.
With its creamy filling and flaky crust, this recipe will surely become a cherished family favorite for generations to come!
CHICKEN POT PIE
Ingredients
- 2 cups cooked chicken shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter
- 2 cups chicken broth
- 1 cup milk
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually add chicken broth and milk, stirring until the mixture thickens. Add cooked chicken, vegetables, thyme, salt, and pepper. Stir to combine and remove from heat.
- Preheat the oven to 425°F (220°C). Roll out one pie crust and fit it into a pie dish. Pour the chicken mixture into the crust. Top with the second pie crust and seal the edges. Cut small slits in the top crust to allow steam to escape.
- Bake for 35-40 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.
- Cut into slices and enjoy!
