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For a classic chicken pot pie, you need these main ingredients: - 1 lb boneless, skinless chicken breasts, diced - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup potatoes, diced - 1/2 cup celery, diced - 1 onion, finely chopped - 4 tablespoons unsalted butter - 1/3 cup all-purpose flour - 2 cups chicken broth - 1 cup whole milk - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - 1 package (2 crusts) refrigerated pie crusts - 1 egg, beaten (for egg wash) These ingredients come together to create a warm, hearty dish. The chicken provides protein, while the veggies add flavor and nutrients. The butter and flour form the base of a creamy sauce, making each bite rich and satisfying. To enhance your pot pie, consider these optional garnishes: - Fresh chopped parsley - Cracked black pepper - A sprinkle of paprika Garnishes add color and flavor. They make the dish look appealing and taste even better. Keep these pantry staples on hand to make this dish easier: - Olive oil - Chicken bouillon cubes - Bay leaves Having these items ready helps you whip up this comforting meal whenever you want. They can boost the flavor and make cooking smoother. {{ingredient_image_1}} Start by gathering all your ingredients. You need 1 pound of chicken breasts. Dice them into small pieces. Next, prepare 1 cup of diced carrots, 1 cup of peas, and 1 cup of diced potatoes. Don’t forget to chop 1/2 cup of celery and 1 onion finely. In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, until the onion looks clear. Then, add the diced chicken. Cook until the chicken is no longer pink, which takes about 7-8 minutes. Once the chicken is cooked, sprinkle 1/3 cup of all-purpose flour on top. Stir it well to coat everything. This helps to thicken the filling. Cook for 1-2 minutes to remove the raw taste of the flour. Gradually pour in 2 cups of chicken broth and 1 cup of whole milk. Stir as you pour to mix it well. Bring this mixture to a simmer. It will start to thicken. Add in the peas, diced potatoes, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, and season with salt and pepper. Stir well and simmer for another 5 minutes until the filling is heated through. Remove it from heat. Roll out one pie crust and place it in a 9-inch pie dish. Spoon the chicken filling into the crust, spreading it evenly. Roll out the second crust and lay it over the filling. Crimp the edges to seal the pie, then cut several slits in the top for steam to escape. To make it golden, brush the top crust with a beaten egg. Preheat your oven to 425°F (220°C). Bake the pie for 30-35 minutes or until the crust is golden brown and the filling bubbles. Once done, let it cool for 10 minutes before slicing and serving. Enjoy your warm, comforting chicken pot pie! To make a great pie crust, start with cold ingredients. Use chilled butter and ice water. This helps create a flaky texture. Roll out the dough evenly. Aim for a thickness of about 1/8 inch. If the dough cracks, just press it back together. Chill the crust for 30 minutes before baking. This sets the shape and prevents shrinkage. For a golden look, brush the top with beaten egg before baking. Herbs and spices bring life to your pot pie. Dried thyme adds warmth and depth. A teaspoon is enough to make a difference. Garlic powder gives a nice flavor without being strong. Feel free to add other herbs like rosemary or parsley. Fresh herbs can also boost the taste. Just chop them finely and stir them into the filling. Avoid overcooking the chicken. It should be cooked until just no longer pink. Overcooked chicken can turn dry and tough. Be careful not to add too much flour. It can make the filling too thick. Stir gently when adding broth and milk to prevent lumps. Lastly, don’t forget to cut slits in the top crust. This allows steam to escape and keeps your crust from getting soggy. Pro Tips Use Leftover Chicken: This recipe is a great way to use up leftover rotisserie chicken, which will save you time in the cooking process. Vegetable Variations: Feel free to add or substitute vegetables like corn or green beans based on your preferences or what you have on hand. Make Ahead: You can prepare the filling in advance and store it in the refrigerator. Just assemble and bake the pie when you are ready to enjoy it. Perfect Crust: For an extra flaky crust, ensure your butter is cold and handle the dough as little as possible. {{image_2}} You can make a tasty vegetarian pot pie. Start by swapping out chicken for mushrooms or tofu. Use vegetable broth instead of chicken broth. This way, you keep the creamy filling while enjoying plant-based goodness. Add more vegetables like zucchini or bell peppers. They add color and flavor. Feel free to mix in your favorite veggies. Corn, green beans, or even butternut squash work well. Each veggie brings unique taste and texture. Just make sure to cook the vegetables enough before adding them to the pie. This step ensures everything is tender and delicious. You can also change the spices to match the veggies you choose. Using leftover chicken makes this dish quick and easy. Simply shred or chop the chicken into bite-sized pieces. This way, you cut down on cooking time. Rotisserie chicken is a great option. It’s tasty and saves you time. Just remember to adjust the seasoning, as rotisserie chicken can be salty. Enjoy the ease of using what you have for a cozy meal. To keep leftover pot pie fresh, let it cool first. Cover it tightly with plastic wrap or aluminum foil. You can also place it in an airtight container. Store it in the fridge for up to three days. This helps keep the flavors intact and the crust from getting soggy. When ready to eat, preheat your oven to 350°F (175°C). Place the pot pie on a baking sheet. Cover it with aluminum foil to prevent the crust from burning. Heat for about 20 to 25 minutes. If you want a crispier crust, remove the foil for the last 5 to 10 minutes. This makes the crust flaky and delicious. You can freeze chicken pot pie for later use. Before baking, wrap it well in plastic wrap and then in foil. This helps prevent freezer burn. You can freeze it for up to three months. When you are ready to bake it, do not thaw. Preheat your oven to 425°F (220°C) and bake it for about 50 to 60 minutes. Check for a golden crust and bubbly filling. Yes, you can use frozen vegetables. They save time and still taste great. Just add them in the same step as the fresh peas. They will cook in the filling. Frozen vegetables are convenient and often just as nutritious. You can tell the pot pie is done when the crust is golden brown. The filling should also bubble around the edges. Bake it for 30-35 minutes. If it looks golden and smells amazing, it’s ready to eat! Chicken pot pie pairs well with simple sides. You can serve it with a fresh salad or steamed veggies. Mashed potatoes also make a nice side. For a cozy meal, add some warm bread on the side. Enjoy your comforting meal! This blog post showed you how to make a classic chicken pot pie. You learned about key ingredients, like chicken and vegetables, and optional garnishes. The step-by-step guide made it easy to prep and bake the pie. You discovered tips for a flaky crust and common mistakes to avoid. We also explored fun variations and how to store leftovers. Enjoy this comforting dish with your loved ones, and remember, you can adapt it to your taste! Happy cooking!

Comforting Chicken Pot Pie

A warm and hearty chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup potatoes, diced
  • 0.5 cup celery, diced
  • 1 medium onion, finely chopped
  • 4 tablespoons unsalted butter
  • 0.33 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 package refrigerated pie crusts (2 crusts)
  • 1 large egg, beaten (for egg wash)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until the onion is translucent, about 5 minutes.
  • Stir in the diced chicken and cook until no longer pink, about 7-8 minutes.
  • Sprinkle the flour over the chicken and vegetable mixture, stirring well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
  • Gradually pour in the chicken broth and whole milk while stirring, bringing the mixture to a simmer. It will thicken as it cooks.
  • Add the peas, diced potatoes, thyme, garlic powder, salt, and pepper. Stir well and simmer for another 5 minutes until the mixture is heated through. Remove from heat.
  • Roll out one pie crust and place it in a 9-inch pie dish. Spoon the chicken filling into the crust, making sure it's evenly distributed.
  • Roll out the second crust and place it over the filling. Crimp the edges to seal the pie and cut several slits in the top for steam to escape.
  • Brush the top crust with the beaten egg for a golden finish.
  • Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
  • Allow to cool for 10 minutes before slicing and serving.

Notes

Serve the pot pie warm in shallow bowls, garnished with fresh chopped parsley for a pop of color.
Keyword chicken, comfort food, pot pie