If you have ever longed for a warm, comforting dinner that feels like a hug from the inside, then this Chicken Pot Pie Recipe is your new best friend. Bursting with tender chicken, vibrant veggies, and a luscious creamy sauce all wrapped in flaky, golden crust, it’s the perfect meal to bring joy and satisfaction to any evening. This beloved classic strikes the ideal balance between hearty and homey, making it one of those dishes that you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients is the key to unlocking the magic of this dish. Each element plays a special role, from the fresh vegetables adding color and texture, to the simple spices elevating every bite.
- 1 lb boneless, skinless chicken breast, cooked and diced: The meaty heart of the dish, providing tender protein and richness.
- 1 cup sliced carrots: Sweet and slightly crunchy, carrots add a delightful pop of color and texture.
- 1 cup frozen green peas: A burst of freshness and natural sweetness that brightens the filling.
- 1/2 cup chopped celery: Adds an aromatic crunch that balances the creaminess perfectly.
- 1/3 cup butter: Essential for sautéing and creating that silky base for the sauce.
- 1/3 cup chopped onion: Deepens flavor with its savory sweetness as it softens.
- 1/3 cup all-purpose flour: The thickening agent that turns the filling into a luscious gravy.
- 1/2 tsp salt: Enhances every flavor, making the savory ingredients shine.
- 1/4 tsp black pepper: Adds a gentle warmth and subtle kick.
- 1/4 tsp garlic powder: Brings a fragrant depth without overpowering.
- 1/4 tsp dried thyme: A hint of herbal earthiness that complements the chicken beautifully.
- 1 3/4 cups chicken broth: The flavorful liquid that infuses the filling with savory goodness.
- 2/3 cup milk: Creates a creamy, smooth sauce that binds everything together.
- 2 unbaked pie crusts (top and bottom): Your vehicle to buttery, flaky crust heaven encasing all the delicious filling.
How to Make Chicken Pot Pie Recipe
Step 1: Prepare the Vegetables and Sauce
Start by melting butter in a saucepan over medium heat. Add the chopped onions, carrots, and celery, cooking them gently until they are soft and fragrant—this usually takes about five minutes. These softened vegetables form the flavor foundation and add inviting texture that contrasts with the creamy sauce.
Step 2: Build the Roux and Season
Sprinkle in the flour, salt, black pepper, garlic powder, and dried thyme and stir continuously. This step is crucial because the flour, combined with the melted butter, creates a roux that thickens your sauce, making it luxuriously creamy. Let it cook for about a minute to remove any raw flour taste.
Step 3: Add Liquids to Form the Filling
Gradually whisk in the chicken broth and milk, ensuring the mixture becomes smooth and thickens. Keep stirring until bubbly and engagingly silky. This sauce is what makes the Chicken Pot Pie Recipe uniquely comforting—rich, velvety, and deeply flavorful.
Step 4: Combine Chicken and Peas
Once your sauce is perfect, remove the pan from heat and fold in the diced cooked chicken and frozen peas. This is where the filling gets its savory heart and vibrant green pops for a well-rounded dish.
Step 5: Assemble and Bake
Roll out one pie crust and fit it into a 9-inch pie dish. Pour the luscious filling into the crust, spreading evenly. Cover with the second crust, seal the edges tightly, and cut small slits on top for steam to escape. Bake in a preheated oven at 425°F (220°C) for 30–35 minutes until the crust is an irresistible golden brown. Give it a 10-minute rest before slicing to let everything set perfectly.
How to Serve Chicken Pot Pie Recipe
Garnishes
Adding fresh herbs such as a sprinkle of chopped parsley or thyme leaves brings an extra burst of color and brightness that perfectly complements the rich pie. A light brush of melted butter on the crust just after baking enhances its shine and flavor, making your pie look as amazing as it tastes.
Side Dishes
This Chicken Pot Pie Recipe is hearty enough to be a meal on its own, but pairing it with a crisp green salad or roasted vegetables cuts through the richness and adds an exciting contrast. A simple cucumber salad or sautéed green beans with lemon can brighten the table and elevate the meal.
Creative Ways to Present
Think beyond the classic round pie! Use individual ramekins or muffin tins to create charming mini pot pies perfect for serving at parties or cozy family dinners. You can also experiment with puff pastry for an extra flaky crust or top the pie with shredded cheese for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Chicken pot pie leftovers keep beautifully in an airtight container in the refrigerator for up to four days. This makes it an excellent choice for meal prep, offering a warm and satisfying lunch or dinner ready to reheat on busy days.
Freezing
If you want to freeze the pie, assemble it but do not bake. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to two months. When you’re ready, bake it straight from the freezer, adding extra time to ensure it cooks through perfectly. This allows you to enjoy homemade comfort anytime you crave it.
Reheating
To reheat your Chicken Pot Pie Recipe without losing that flaky crust, warm it in an oven at 350°F (175°C) for about 20 minutes or until heated through. Avoid microwaving if you can, as it can make the crust soggy. This method revives the crispness like it’s fresh from the oven.
FAQs
Can I use rotisserie chicken to make this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves time without compromising flavor. Just shred or dice the meat and add it to the filling.
What can I substitute for the pie crust?
You can use puff pastry for a flakier texture or even make a biscuit topping for a more rustic pot pie experience. Each option brings its own delicious twist.
Is it possible to make this recipe dairy-free?
Yes, you can swap the butter for a plant-based alternative and use dairy-free milk such as almond or oat milk. Just be mindful of the crust ingredients if purchasing pre-made versions.
Can I add other vegetables to the filling?
Definitely! Corn, mushrooms, or even potatoes can make wonderful additions to customize the filling to your taste and add extra nutrition.
How do I know when the pot pie is fully cooked?
Look for a golden brown crust and bubbling filling visible through the vents in the crust. A baking time of 30 to 35 minutes usually ensures it’s perfectly done.
Final Thoughts
This Chicken Pot Pie Recipe is a true kitchen classic that never fails to warm the soul and delight the taste buds. Whether you’re cooking for family, friends, or just yourself, it’s an inviting dish that carries with it the comfort of home-cooked love. So grab your ingredients, roll up your sleeves, and get ready to savor some seriously delicious goodness!
Print
Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Chicken Pot Pie recipe features a creamy chicken and vegetable filling encased in a flaky double pie crust. Perfect for a comforting and hearty dinner, it combines tender chicken, sweet carrots, green peas, and celery in a rich sauce seasoned with herbs and spices, all baked to golden perfection.
Ingredients
Filling Ingredients
- 1 lb boneless, skinless chicken breast, cooked and diced
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup chopped celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
Crust
- 2 unbaked pie crusts (top and bottom)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking the pie.
- Sauté Vegetables: In a saucepan over medium heat, melt the butter and add the chopped onions, sliced carrots, and chopped celery. Cook until the vegetables become tender, approximately 5 minutes.
- Make the Sauce: Stir in the flour, salt, black pepper, garlic powder, and dried thyme with the vegetables and cook for 1 minute to remove the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and milk, continuously stirring until the mixture thickens and starts to bubble, forming a smooth sauce.
- Combine Filling: Remove the sauce from heat and stir in the cooked diced chicken and frozen peas, mixing everything evenly.
- Prepare Pie Crust: Roll out one pie crust into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
- Fill the Pie: Pour the chicken and vegetable filling into the crust-lined dish.
- Top Crust: Cover the filling with the second pie crust, seal the edges by pressing them together, and cut small slits into the top to allow steam to escape during baking.
- Bake the Pie: Place the pie in the preheated oven for 30 to 35 minutes or until the crust turns golden brown and crispy.
- Cool and Serve: Remove the pie from the oven and let it cool for 10 minutes before slicing and serving to allow the filling to set.
Notes
- You can use rotisserie chicken for convenience.
- For a creamier filling, add a splash of heavy cream to the sauce.
- Swap frozen peas and carrots mix if preferred.
