Chicken Pot Pie Recipe
Hey there! If you’re in the mood for something cozy, comforting, and absolutely delicious, then you’re going to love this one: Chicken Pot Pie recipe.
I mean, who doesn’t like that flaky, buttery crust packed with tender chicken, veggies, and creamy goodness? Hope not you!
Trust me, I’ve got you covered on this one. I’ve made this so many times, and it’s always a hit—whether it’s a chilly evening, a busy weeknight, or just because you deserve a little extra comfort food, this is a must-try.
I know life can get crazy sometimes, but this recipe? It’s simple, hearty, and perfect for when you want something that’ll warm you up and make your kitchen smell amazing.
And, it’s way easier to make than you might think. You’ve got this, and I’m here to guide you step-by-step.
So now, grab your apron, and let’s get cooking. I promise, you won’t regret it. Ready to make the best Chicken Pot Pie ever? Let’s do it together!
Why This Chicken Pot Pie is a Must-Try
Chicken Pot Pie is the ultimate comfort food—flaky, golden crust, filled with creamy chicken, tender veggies, and a flavorful sauce.
Not only is it delicious, but it’s also super easy to make, even if you’re not an expert in the kitchen.
The best of all? It impresses everyone. Whether you’re serving family or guests, they’ll be asking for seconds.
With a cooking time of just about 45 minutes, this recipe is quick, satisfying, and guaranteed to make you feel like a pro in the kitchen!
How to Cook the Best Chicken Pot Pie: (Step-by-Step)
- Preheat your oven: Set your oven to 400°F (200°C). Let it warm up while you get everything ready.
- Cook the chicken: Heat a little oil in a pan over medium heat. Add your chicken pieces and cook until they’re golden brown and cooked through—about 8-10 minutes. Then, chop them up into bite-sized pieces. (Trust me, smaller chunks make for easier eating!)
- Sauté the veggies: In the same pan, toss in your chopped onions, carrots, and celery. Cook for 5-7 minutes until they’re softened. You’re building flavor here, so don’t rush it!
- Make the creamy filling: Add the butter to the veggies, and once it’s melted, sprinkle in some flour. Stir for about a minute until it forms a paste. Then, slowly pour in the chicken broth and milk while stirring to avoid any lumps. Let it simmer until the sauce thickens (about 5 minutes).
- Add the chicken and seasonings: Stir in the chicken, peas, salt, and pepper. Taste it—yes, seriously, taste it. Adjust the seasonings to your liking. You want it to taste just right.
- Assemble the pie: Roll out your pie crust on a floured surface. Line your pie dish with one sheet, then pour in the filling. Top it with the second crust and crimp the edges to seal it. Cut a few slits on top for steam to escape.
- Bake it: Pop the pie in the oven for 30-35 minutes or until the crust is golden brown and crispy. Your kitchen will smell like heaven.
- Let it cool: Let your Chicken Pot Pie sit for about 5 minutes before slicing. This is the hardest part—trust me, I know it’s tempting to dig right in!
And voilà, you’ve made the perfect Chicken Pot Pie! Enjoy every bite of that creamy, crispy magic.
Common Mistakes to Avoid
Skipping the crust vent holes
Forgetting to cut slits on top is like sealing a pressure cooker with no release valve. Steam needs to escape, or your beautiful pie might bubble over and make a mess. Give it a few small slits—think of it as your pie “breathing.”
Overloading the filling
I know, it’s tempting to stuff in as much creamy goodness as possible, but too much filling means a soggy mess when baking. Keep it balanced—save the extra filling for a side snack (no shame in that!).
Using cold filling
Pouring cold filling into the crust is a rookie mistake. It messes with baking time and can lead to an undercooked bottom crust. Let the filling be warm but not piping hot before assembling.
Forgetting to taste the filling
If the filling is bland before baking, it’ll be bland after baking. Taste it, adjust the seasoning, and make it delicious before it hits the pie crust.
Cutting into it too soon
I get it, you’re hungry. But cutting right away lets all that creamy goodness run out. Give it at least 5 minutes to set—it’s worth the wait!
How to Best Serve This Dish
Chicken Pot Pie is best served hot and fresh out of the oven, with that golden crust still crisp.
You can serve it as the main dish, and honestly, it doesn’t need much else.
A simple green salad with a light vinaigrette or some roasted veggies on the side balances the rich flavors beautifully.
For an extra touch, serve with a chilled glass of white wine or sparkling water with lemon. This dish is all about comfort, so keep it cozy and enjoy!
Best Tips for Making Chicken Pot Pie
Use Rotisserie Chicken: Want to save time? Grab a rotisserie chicken from the store. It’s a total game-changer and still gives you that homemade flavor without all the fuss.
Chill the Pie Crust: If you want a flaky, melt-in-your-mouth crust, make sure it’s chilled. Cold dough bakes better and stays crispy, so don’t rush this step.
Mix up the Veggies: You don’t have to stick to just peas, carrots, and celery. Feel free to swap in some corn, green beans, or even mushrooms to add your personal touch!
Add Herbs for Extra Flavor: A little thyme, rosemary, or sage can take your filling to the next level. Fresh herbs work wonders, but dried ones are great too—just use a little less!
Don’t Skip the Butter: Butter in the filling and the crust is key to making everything rich and tasty. It’s a must for flavor—no compromises here!
Let it Rest: After baking, let the pie sit for about 5 minutes before cutting. This lets everything settle and prevents a runny mess when you slice into it.
With these tips, your Chicken Pot Pie will be nothing short of amazing!
Serving Suggestions
Chicken Pot Pie is a star on its own, but if you want to round out the meal, here are some great pairings:
Fresh Green Salad
A simple salad with a light vinaigrette adds a refreshing contrast to the creamy filling.
Roasted Vegetables
Try roasted Brussels sprouts, asparagus, or green beans for a little extra crunch and color on your plate.
Mashed Potatoes
Because why not double up on comfort food? Creamy mashed potatoes make the meal even more indulgent.
Cranberry Sauce
The sweet-tart flavor cuts through the richness and adds a nice balance.
Buttery Biscuits
If you’re all about that flaky crust, serve a few warm biscuits on the side.
And for drinks? A glass of white wine, iced tea, or even a cozy cup of hot cider works perfectly.
Storage and Freezing
Storing Leftovers
Got leftovers? Lucky you! Let the pie cool completely before covering it tightly with foil or plastic wrap.
Store it in the fridge for up to 4 days. When you’re ready to eat, reheat slices in the oven at 350°F (175°C) for about 15 minutes to keep that crust crispy. The microwave works too, but the crust won’t be as flaky.
Freezing for Later
Want to make it ahead? Assemble the pie but don’t bake it. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
When ready to bake, no need to thaw—just bake straight from frozen at 400°F (200°C) for about 50-55 minutes.
For leftover slices, wrap them individually and freeze. Reheat in the oven at 375°F (190°C) for about 20 minutes. Easy, right?
Frequently Asked Questions (FAQs)
- Can I use frozen veggies instead of fresh?
Yes, absolutely! Frozen veggies work just fine. Just make sure to thaw and drain them before adding to the filling to avoid extra moisture. - Can I make this recipe ahead of time?
Yes, you can! You can prepare the filling and assemble the pie the day before. Just cover it and refrigerate until you’re ready to bake. This makes it perfect for busy days or dinner parties. - What can I use if I don’t have pie crust?
No pie crust? No problem! You can use puff pastry instead. Just roll it out and place it on top of the filling. You’ll get a nice, flaky crust without the fuss. - Can I make this recipe gluten-free?
Yes, you can! Use gluten-free pie crusts and swap the regular flour in the filling for a gluten-free flour blend. It’ll still be creamy and delicious! - Can I add other meats to this recipe?
Absolutely! If you’re not a fan of chicken, feel free to use turkey, leftover roast beef, or even sausage. Just make sure to adjust the cooking times accordingly. - How do I make the filling thicker?
If you want a thicker filling, simply cook the mixture a bit longer or add a little extra flour. Another option is to use a cornstarch slurry (cornstarch and water) to thicken it up. - Can I freeze the pie before baking?
Yes, you can freeze the entire pie before baking. Just assemble it, wrap it tightly in plastic wrap and foil, and freeze. When you’re ready to bake, just pop it in the oven straight from the freezer. It might take a little longer to bake, but it works great!
Got more questions? Feel free to ask in the comments!
Conclusion
And there you have it—your homemade Chicken Pot Pie, warm, creamy, and wrapped in a golden, flaky crust.
After one bite, you might start questioning all those store-bought versions you’ve had before (seriously, they don’t stand a chance).
So, go ahead and make this dish your own! Try different veggies, add some spices, or even throw in some cheese (because cheese makes everything better).
And if you do, I’d love to hear how it turned out—share your masterpiece in the comments!
Now, get ready to impress your family, your friends, or just yourself (no shame in keeping the whole thing).
You Might Also Want To Try These Delicious Ones…
- Chicken Ramen Noodle Soup
- White Bean Chicken Chili Soup
- Buffalo Chicken Wing Dip
- Chicken Alfredo Pasta
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Chicken Pot Pie
Ingredients
Ingredients
- 2 cups cooked chicken chopped
- 1 cup peas frozen or fresh
- 1/2 cup carrots diced
- 1/2 cup celery chopped
- 1 small onion chopped
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- 2 sheets pie crust store-bought or homemade
Instructions
Cooking Instructions
- Preheat your oven to 400°F (200°C).
- In a pan, cook the chicken and veggies until tender.
- Add butter, then stir in flour to form a paste.
- Gradually add chicken broth and milk, stirring until thickened.
- Add chicken, peas, salt, and pepper. Stir until combined.
- Roll out one pie crust and line your pie dish. Pour in the filling.
- Top with the second crust, crimp the edges, and cut a few slits on top.
- Bake for 30-35 minutes or until the crust is golden brown.
Notes
- Feel free to swap in other veggies like corn or green beans.
- Use leftover rotisserie chicken for a quicker prep.
- Make sure the filling is warm before assembling the pie.
- If you want a thicker filling, cook it a little longer.
