Few dishes bring the sense of comfort and nostalgia like a classic Chicken Pot Pie. With its creamy filling, tender chunks of chicken, and flaky golden crust, it's more than just a meal—it's an experience that warms your soul. Whether you're looking for a crowd-pleaser on a chilly evening or something hearty to enjoy with loved ones, chicken pot pie fits the bill perfectly. Did you know this dish has its roots in medieval Europe, where "pot pies" were often encased in pastry shells as a portable meal? Over the centuries, it has evolved into the beloved dish we know today.
Let's roll up our sleeves and make this cozy classic from scratch!
Ingredients
Here’s what you’ll need to create a satisfying Chicken Pot Pie for 4 to 6 servings:
For the Filling:
- 2 cups cooked chicken (shredded or cubed; rotisserie chicken works great too!)
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced potatoes (small cubes)
- 1 small onion, finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ¾ cups chicken broth
- ½ cup whole milk (or heavy cream for extra richness)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
For the Pastry:
- 2 store-bought pie crusts (or make your own!)
- 1 egg, whisked (for egg wash)
Optional:
- Chopped fresh parsley for garnish
Step-by-Step Instructions
1. Preheat your oven
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish and set aside.
2. Prep the filling
Boil the diced potatoes until just tender, but not mushy (about 5-7 minutes). Drain and set them aside with the carrots and peas.
3. Create the creamy sauce
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent (around 2 minutes). Sprinkle in the flour and whisk for another 1-2 minutes to form a roux.
- Slowly pour in the chicken broth while whisking constantly to avoid lumps. Then stir in the milk or cream. Cook until the sauce thickens, about 5 minutes.
- Season with salt, pepper, and optional thyme. Stir in the cooked chicken, potatoes, carrots, and peas. Remove from heat and allow it to cool slightly.
4. Assemble the pie
- Place one pie crust on the bottom of the dish, gently pressing it into the edges. Pour the filling over the crust, spreading it evenly.
- Lay the second crust over the top, sealing the edges by crimping with your fingers or a fork. Cut a few small slits in the top for steam to escape. Brush the top crust with the whisked egg for a beautiful golden finish.
5. Bake to perfection
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of your crust brown too quickly, cover them with foil halfway through baking.
6. Cool and serve
Remove your chicken pot pie from the oven and allow it to cool for about 10 minutes before serving. Sprinkle fresh parsley on top for a pop of color if desired. Then, dig in and savor every bite!
Tips for Customization
- Vegetables: Play around with your veggies! Mushrooms, celery, or corn are tasty additions. Use this recipe as a base, and get creative with what’s in your fridge.
- Pastry Options: Short on time? Try a puff pastry top for a lighter, flaky take.
- Spice It Up: Add a pinch of smoked paprika or a splash of hot sauce for extra depth.
Serving Suggestions
Pair your chicken pot pie with a simple green salad or roasted vegetables for a well-rounded meal. It's also delicious on its own—comfort food doesn’t always need company!
Chicken pot pie is the perfect reminder of how food can bring people together and create lasting memories. Whether you're making it for a weeknight dinner or a festive gathering, this recipe guarantees smiles and satisfied tummies. Enjoy!
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