Classic Chicken Pot Pie is a hearty, comforting dish featuring a flaky, golden crust and a rich, savory filling. Packed with tender chicken, vegetables, and a creamy sauce, this pot pie makes for a perfect family meal. Whether it’s a chilly evening or a family gathering, this timeless recipe is sure to satisfy your cravings for comfort food.
Ingredients:
Filling:
4 tablespoons unsalted butter
1 small onion, chopped
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
3 cups cooked chicken, shredded or diced
1/2 cup frozen peas
1/2 cup frozen corn
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Crust:
1 store-bought or homemade pie crust (top and bottom crust)
1 egg, beaten (for egg wash)
Instructions:
Preheat the Oven:
Preheat your oven to 425°F (220°C). Grease a 9-inch pie dish and set it aside.
Sauté the Vegetables:
In a large skillet over medium heat, melt the butter. Add the chopped onion, diced carrots, and celery. Cook for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Make the Creamy Filling:
Stir in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the chicken broth and milk, stirring frequently until the mixture thickens and becomes smooth.
Add the Chicken and Vegetables:
Stir in the shredded chicken, peas, corn, salt, pepper, and thyme. Mix everything well, then remove the skillet from the heat.
Assemble the Pie:
Roll out the bottom pie crust and fit it into the prepared pie dish. Pour the chicken and vegetable filling into the crust. Roll out the top pie crust and place it over the filling. Trim any excess dough, crimp the edges, and cut small slits on top to allow steam to escape.
Apply the Egg Wash:
Brush the top crust with the beaten egg for a beautifully golden finish.
Bake:
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and Serve:
Let the pot pie cool for 10 minutes before serving. Enjoy!
Serving Tips:
Let it Cool: Allow the pot pie to cool for about 10 minutes before serving. This helps the filling set and makes slicing easier.
Pair with Sides: Serve with a simple green salad, steamed vegetables, or a side of garlic bread to complement the rich flavors of the pot pie.
Garnish: For a fresh touch, garnish with a sprinkle of fresh parsley or thyme before serving.
Cutting: Use a sharp knife to slice the pot pie into wedges. A serrated knife can make cutting through the crust easier without disturbing the filling.
Storage Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. To prevent the crust from becoming soggy, you can place a paper towel between the pot pie and the lid of the container.
Freezing: To freeze, let the pot pie cool completely, then wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. For individual portions, consider freezing slices separately.
Reheating: To reheat, preheat your oven to 350°F (175°C). Place the pot pie (or individual slices) on a baking sheet and heat for about 20-30 minutes, or until warmed through. If the crust starts to over-brown, cover it with aluminum foil.
Microwave: If you’re in a hurry, you can microwave individual slices on a microwave-safe plate. Heat on high for 2-3 minutes, checking every minute to ensure it’s heated evenly.
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FAQs:
Can I use a homemade pie crust instead of store-bought?
Yes, you can absolutely use a homemade pie crust for this recipe. If you prefer a homemade crust, simply roll out your dough and use it for both the top and bottom crusts. Homemade crusts can add an extra touch of flavor and flakiness to your pot pie.
Can I make the filling ahead of time?
Yes, you can prepare the filling ahead of time. Cook the filling as directed, then let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2 days. When ready to assemble, roll out your pie crusts and add the pre-cooked filling before baking as instructed.
How do I adjust the recipe for a different size pie dish?
If you’re using a different size pie dish, you may need to adjust the amount of filling and baking time. For a deeper dish, you may need extra filling and a longer baking time. Conversely, for a shallower dish, you might have extra filling and a shorter baking time. Keep an eye on the crust and filling to ensure they’re cooked through and golden brown.
Can I use other types of meat or vegetables in this pot pie?
Absolutely! This pot pie recipe is versatile. You can substitute the chicken with turkey or even beef. Feel free to mix up the vegetables based on your preference or what you have on hand. Just make sure any substitutions are cooked before adding them to the filling to ensure everything is evenly cooked.
Conclusion:
This Classic Chicken Pot Pie is a must-try for those who love hearty and comforting meals. With a flaky crust and creamy filling, it’s the perfect dish to warm you up and satisfy your cravings!
📖 Recipe:
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Classic Chicken Pot Pie
- Total Time: 55 minutes
- Yield: 8 servings
Description
Classic Chicken Pot Pie is a comforting and hearty dish featuring a golden, flaky crust filled with tender chicken, vegetables, and a rich, creamy sauce. Perfect for family dinners, this classic recipe is easy to make and packed with flavor, making it an ideal choice for any weeknight meal. With its delicious combination of shredded chicken, peas, carrots, and corn, this pot pie delivers both warmth and satisfaction in every bite.
Ingredients
For the Filling:
4 tablespoons unsalted butter
1 small onion, chopped
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
3 cups cooked chicken, shredded or diced
1/2 cup frozen peas
1/2 cup frozen corn
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
For the Crust:
1 store-bought or homemade pie crust (top and bottom crust)
1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C). Grease a 9-inch pie dish and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the garlic and cook for another minute.
- Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chicken broth and milk. Cook, stirring frequently, until the mixture thickens and becomes smooth.
- Add the shredded chicken, peas, corn, salt, pepper, and thyme. Stir well to combine and remove from heat.
- Roll out the bottom pie crust and fit it into the prepared pie dish. Pour the chicken and vegetable filling into the crust.
- Roll out the top pie crust and place it over the filling. Trim any excess dough, crimp the edges, and cut small slits on top to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pot pie cool for 10 minutes before serving.
Notes
For a homemade pie crust, roll out your dough and use it for both the top and bottom crusts.
You can prepare the filling in advance and refrigerate it for up to 2 days before assembling and baking.
If using a different size pie dish, adjust the amount of filling and baking time as needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 450 kcal
