Chicken Pot Pie is a classic comfort food, with its creamy filling, tender chicken, and flaky golden crust. It’s a perfect dish for chilly nights or whenever you’re craving something hearty and comforting! Here’s an easy recipe to make a delicious homemade chicken pot pie.
Ingredients:
For the Filling:
- 2 cups cooked chicken, shredded or diced (leftover rotisserie chicken works great)
- 1/2 cup frozen peas
- 1/2 cup carrots, diced (you can use frozen or fresh)
- 1/2 cup celery, diced
- 1/2 cup onion, chopped
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole milk works best)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1/2 tsp dried thyme (optional)
- 1/4 tsp dried rosemary (optional)
For the Crust:
- 1 package of refrigerated pie crusts (or you can make homemade crust if you prefer)
- Homemade Crust (optional):
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 6-8 tbsp ice water
- Pinch of salt
- Homemade Crust (optional):
Instructions:
1. Prepare the filling:
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the chopped onions, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the garlic powder, onion powder, thyme, rosemary, salt, and pepper. Cook for another minute to bring out the flavors.
- Sprinkle the flour over the veggies and stir well to coat. This will create the base of the sauce.
- Gradually add the chicken broth and milk, stirring constantly to prevent lumps. Bring the mixture to a simmer, and cook for 5-7 minutes, or until the sauce thickens.
- Stir in the cooked chicken and peas. Let the filling simmer for another 2-3 minutes to heat everything through. Taste and adjust the seasoning if necessary.
- Remove the pan from heat and set aside to cool slightly.
2. Prepare the pie crust:
- If you’re using store-bought pie crusts, simply roll them out to fit your pie dish.
- If making homemade crust:
- In a food processor, pulse together flour and salt.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, pulsing until the dough starts to come together. You may need 6-8 tbsp of water.
- Turn the dough out onto a floured surface, form it into a ball, and then divide it into two discs. Wrap them in plastic wrap and chill in the fridge for at least 30 minutes before using.
3. Assemble the pot pie:
- Preheat your oven to 425°F (220°C).
- Roll out one of the pie crusts and fit it into the bottom of a 9-inch pie dish. Trim the edges, leaving a little overhang.
- Pour the chicken and vegetable filling into the prepared pie crust.
- Roll out the second pie crust and place it over the top of the filling. Trim any excess dough, and pinch the edges together to seal the pie.
- Cut a few small slits in the top crust to allow steam to escape during baking.
- Brush the top crust with a little milk or beaten egg to give it a golden finish when baked.
4. Bake the pot pie:
- Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- If the edges of the crust brown too quickly, cover them with aluminum foil and continue baking.
- Let the pie cool for about 10 minutes before serving, so the filling can set.
5. Serve and enjoy:
- Slice the chicken pot pie and serve it warm. It’s perfect on its own or with a simple salad on the side.
Tips:
- For a crispier bottom crust: Before adding the filling, you can bake the bottom pie crust for about 8-10 minutes in the preheated oven. This helps prevent it from getting soggy.
- Veggie swaps: You can add or swap veggies like corn, green beans, or potatoes to the filling, based on your preference.
- Freezing: If you want to make it ahead of time, you can freeze the assembled pie before baking. Just make sure to wrap it tightly and bake it straight from the freezer (it may take an extra 15-20 minutes to bake).
Chicken Pot Pie is all about that creamy filling and flaky crust, and this recipe is a great way to enjoy it. Do you think you’ll give it a try? You could even make mini pot pies with smaller pie crusts if you want individual portions!
Chicken Pot Pie is a classic comfort food, with its creamy filling, tender chicken, and flaky golden crust. It’s a perfect dish for chilly nights or whenever you’re craving something hearty and comforting! Here’s an easy recipe to make a delicious homemade chicken pot pie.
Ingredients:
For the Filling:
- 2 cups cooked chicken, shredded or diced (leftover rotisserie chicken works great)
- 1/2 cup frozen peas
- 1/2 cup carrots, diced (you can use frozen or fresh)
- 1/2 cup celery, diced
- 1/2 cup onion, chopped
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole milk works best)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1/2 tsp dried thyme (optional)
- 1/4 tsp dried rosemary (optional)
For the Crust:
- 1 package of refrigerated pie crusts (or you can make homemade crust if you prefer)
- Homemade Crust (optional):
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 6-8 tbsp ice water
- Pinch of salt
- Homemade Crust (optional):
Instructions:
1. Prepare the filling:
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the chopped onions, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the garlic powder, onion powder, thyme, rosemary, salt, and pepper. Cook for another minute to bring out the flavors.
- Sprinkle the flour over the veggies and stir well to coat. This will create the base of the sauce.
- Gradually add the chicken broth and milk, stirring constantly to prevent lumps. Bring the mixture to a simmer, and cook for 5-7 minutes, or until the sauce thickens.
- Stir in the cooked chicken and peas. Let the filling simmer for another 2-3 minutes to heat everything through. Taste and adjust the seasoning if necessary.
- Remove the pan from heat and set aside to cool slightly.
2. Prepare the pie crust:
- If you’re using store-bought pie crusts, simply roll them out to fit your pie dish.
- If making homemade crust:
- In a food processor, pulse together flour and salt.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, pulsing until the dough starts to come together. You may need 6-8 tbsp of water.
- Turn the dough out onto a floured surface, form it into a ball, and then divide it into two discs. Wrap them in plastic wrap and chill in the fridge for at least 30 minutes before using.
3. Assemble the pot pie:
- Preheat your oven to 425°F (220°C).
- Roll out one of the pie crusts and fit it into the bottom of a 9-inch pie dish. Trim the edges, leaving a little overhang.
- Pour the chicken and vegetable filling into the prepared pie crust.
- Roll out the second pie crust and place it over the top of the filling. Trim any excess dough, and pinch the edges together to seal the pie.
- Cut a few small slits in the top crust to allow steam to escape during baking.
- Brush the top crust with a little milk or beaten egg to give it a golden finish when baked.
4. Bake the pot pie:
- Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- If the edges of the crust brown too quickly, cover them with aluminum foil and continue baking.
- Let the pie cool for about 10 minutes before serving, so the filling can set.
5. Serve and enjoy:
- Slice the chicken pot pie and serve it warm. It’s perfect on its own or with a simple salad on the side.
Tips:
- For a crispier bottom crust: Before adding the filling, you can bake the bottom pie crust for about 8-10 minutes in the preheated oven. This helps prevent it from getting soggy.
- Veggie swaps: You can add or swap veggies like corn, green beans, or potatoes to the filling, based on your preference.
- Freezing: If you want to make it ahead of time, you can freeze the assembled pie before baking. Just make sure to wrap it tightly and bake it straight from the freezer (it may take an extra 15-20 minutes to bake).
Chicken Pot Pie is all about that creamy filling and flaky crust, and this recipe is a great way to enjoy it. Do you think you’ll give it a try? You could even make mini pot pies with smaller pie crusts if you want individual portions!
