Classic Chicken Pot Pie

Why You’ll Love This Recipe

There’s something incredibly comforting about a classic Chicken Pot Pie. The flaky, buttery crust encases a creamy, savory filling that’s packed with tender chicken, peas, carrots, and other vegetables. It’s the perfect balance of warmth and flavor, making it a beloved dish across generations. Plus, it’s a great way to use up leftover chicken, and it can be made ahead of time for a simple weeknight dinner. With a few simple ingredients, you’ll create a meal that’s rich, satisfying, and always a hit.

Ingredients

For the filling:

• 2 cups cooked chicken, diced (rotisserie chicken works great!)

• 1 cup frozen peas

• 1 cup diced carrots (fresh or frozen)

• 1/2 cup diced celery

• 1 medium onion, diced

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 1 1/2 cups chicken broth

• 1 cup whole milk (or half-and-half for a creamier filling)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1 teaspoon dried thyme (or fresh thyme if available)

For the crust:

• 1 package refrigerated pie crusts (or homemade, if preferred)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 425°F (220°C).

2. Prepare the filling:

   • In a large skillet or saucepan, melt the butter over medium heat. Add the diced onions, celery, and carrots, and cook for 5-7 minutes, or until the vegetables are softened.

   • Stir in the garlic powder, thyme, salt, and pepper.

   • Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux (paste).

   • Gradually add the chicken broth and milk, stirring constantly until the mixture thickens and becomes smooth, about 5 minutes.

   • Add the cooked chicken and frozen peas to the skillet, and mix everything together. Let the mixture simmer for another 5 minutes until heated through. Taste and adjust the seasoning if needed.

3. Assemble the pie:

   • Roll out one of the pie crusts and fit it into the bottom of a 9-inch pie pan or baking dish. Press gently to ensure the crust is snug against the edges.

   • Pour the chicken mixture into the prepared crust and spread it out evenly.

   • Roll out the second pie crust and place it on top of the filled pie. Trim any excess crust, then crimp the edges to seal the pie.

   • Cut a few small slits in the top crust to allow steam to escape while baking.

4. Bake the pie:

   • Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

   • If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent burning.

5. Cool and serve:

   • Let the Chicken Pot Pie cool for 5-10 minutes before slicing and serving. This allows the filling to set slightly and makes it easier to cut.

Servings and Timing

• Servings: 6-8

• Prep Time: 15 minutes

• Cook Time: 45-50 minutes

• Total Time: 1 hour

Variations

• Vegetarian: Replace the chicken with extra vegetables like mushrooms, potatoes, and corn for a vegetarian version of Chicken Pot Pie.

• Crust Options: You can use a puff pastry top instead of a traditional pie crust for a lighter, flakier option.

• Add Herbs: Fresh rosemary, sage, or parsley can be added to the filling for an extra burst of flavor.

• Make it Spicy: For a spicier kick, add a pinch of cayenne pepper or diced green chilies to the filling.

Storage/Reheating

• Storage: Store leftover Chicken Pot Pie in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat the pie in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat individual slices in the microwave.

FAQs

1. Can I use store-bought crust?

Yes, store-bought pie crust is a great time-saver and works perfectly in this recipe. You can also use refrigerated puff pastry for a different texture.

2. Can I make this pie ahead of time?

Yes, you can assemble the pie ahead of time and store it in the fridge for up to a day before baking. You can also freeze the unbaked pie for up to 3 months—just bake it directly from frozen, adding 10-15 extra minutes to the baking time.

3. Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great option for this dish! Just shred the chicken and add it to the filling mixture for a quick and easy solution.

4. Can I make this recipe with a top crust only?

Yes, you can make a “topless” Chicken Pot Pie with just a top crust. Simply fill the pie with the chicken and vegetable mixture and cover with a single layer of pie crust, then bake as directed.

5. Can I add other vegetables?

Absolutely! You can add other vegetables like peas, corn, or even potatoes to the filling. Just make sure to cook them before adding them to the filling.

6. Can I make the filling without flour?

Yes, you can substitute the flour with cornstarch or arrowroot powder to thicken the filling if you need a gluten-free option. Just make a slurry with 1 tablespoon of cornstarch and a little cold water, then stir it into the hot filling.

7. How can I make this recipe spicier?

To make it spicier, add some chopped jalapeños, a sprinkle of cayenne pepper, or a dash of hot sauce to the filling for an extra kick.

8. How do I prevent the crust from getting soggy?

To prevent the crust from getting soggy, make sure to bake the pie until the filling is thick and bubbling. You can also blind-bake the crust for 5 minutes before adding the filling to give it a head start.

9. Can I freeze the filling for later?

Yes, you can freeze the chicken filling and use it later. Just let it cool completely before freezing in an airtight container. When you’re ready to bake, assemble the pie with a fresh crust and bake as usual.

10. Can I use a different kind of soup for the filling?

Yes, you can use cream of celery or cream of mushroom soup instead of cream of chicken for a different flavor profile.

Conclusion

Classic Chicken Pot Pie is a comforting, filling dish that combines tender chicken, flavorful vegetables, and a creamy sauce all wrapped in a golden, flaky crust. Whether you’re serving it for a weeknight dinner or a special occasion, this dish will always satisfy your cravings for comfort food. It’s easy to make, versatile, and perfect for using up leftovers. Once you try this recipe, it’s sure to become a family favorite!

Classic Chicken Pot Pie

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Classic Chicken Pot Pie is a comforting and hearty dish featuring a savory filling of tender chicken, vegetables, and a creamy sauce, all encased in a golden, flaky pie crust. It’s the ultimate comfort food, perfect for family dinners or special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour
• Yield: undefined
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

1. 2 cups cooked chicken, diced (rotisserie chicken works great!)
   
   1 cup frozen peas
   
   1 cup diced carrots (fresh or frozen)
   
   1/2 cup diced celery
   
   1 medium onion, diced
   
   1/4 cup unsalted butter
   
   1/4 cup all-purpose flour
   
   1 1/2 cups chicken broth
   
   1 cup whole milk (or half-and-half for a creamier filling)
   
   1/2 teaspoon salt
   
   1/4 teaspoon black pepper
   
   1/2 teaspoon garlic powder
   
   1 teaspoon dried thyme (or fresh thyme if available)
   
   1 package refrigerated pie crusts (or homemade, if preferred)

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Instructions

Preheat your oven to 425°F (220°C).

1. In a large skillet or saucepan, melt the butter over medium heat. Add the diced onions, celery, and carrots, and cook for 5-7 minutes, or until the vegetables are softened.
2. Stir in the garlic powder, thyme, salt, and pepper. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux (paste).
3. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens and becomes smooth, about 5 minutes.
4. Add the cooked chicken and frozen peas to the skillet, and mix everything together. Let the mixture simmer for another 5 minutes until heated through. Taste and adjust the seasoning if needed.
5. Roll out one of the pie crusts and fit it into the bottom of a 9-inch pie pan or baking dish. Press gently to ensure the crust is snug against the edges.
6. Pour the chicken mixture into the prepared crust and spread it out evenly.
7. Roll out the second pie crust and place it on top of the filled pie. Trim any excess crust, then crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape while baking.
8. Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
9. If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent burning.
10. Let the Chicken Pot Pie cool for 5-10 minutes before slicing and serving. This allows the filling to set slightly and makes it easier to cut.

Notes

1. For a vegetarian version, replace the chicken with extra vegetables like mushrooms, potatoes, and corn.
2. If you want a lighter crust, use puff pastry instead of the traditional pie crust.
3. Add fresh rosemary, sage, or parsley to the filling for an extra burst of flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 40mg