This Chicken Pot Pie is a cozy dish packed with tender chicken, veggies, and a creamy sauce all wrapped in a flaky crust. It’s like a warm hug on a plate!
Who can resist that golden crust? I often wish for extra just to eat it straight! 😂 It’s a great weeknight dinner since you can whip it up quickly and everyone loves it.
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is a great time-saver for this recipe. You can also use leftovers from other meals. If you want a vegetarian option, try substituting with chickpeas or mushrooms to keep that hearty texture.
Carrots: Fresh carrots add a nice crunch! If you’re short on time, pre-sliced carrots work too. You can also swap with parsnips or even sweet potatoes for a twist.
Pans: A mix of fresh or frozen peas works in this dish. Frozen peas cook quickly and add color, but you can omit them if you prefer. Corn can be a good substitute if you’re not a fan of peas!
Butter & Flour: Unsalted butter is best for controlling salt levels. If you need a dairy-free option, use coconut oil or vegan butter with a gluten-free flour blend for thickening.
Chicken Broth: Homemade is fantastic if you have it, but store-bought works just fine. For a lighter pie, vegetable broth is a great alternative!
How Do I Achieve the Perfect Flaky Crust?
The pie crust is key to that delightful texture. Here’s how to ensure it turns out perfectly flaky:
- Keep your butter cold! This is crucial. Cut it into cubes and refrigerate it before mixing.
- Don’t overwork the dough. Mix until just combined to avoid a tough crust.
- Chill the dough for at least 30 minutes before rolling it out. This helps in keeping those flaky layers during baking.
Remember, cutting slits in the top allows steam to escape and prevents sogginess. Enjoy your delicious chicken pot pie!
Chicken Pot Pie Recipe
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, sliced
- 1/2 cup peas (fresh or frozen)
- 1/2 cup diced onion
- 1/2 cup celery, diced
For the Sauce:
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the Crust:
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg (for egg wash)
Time Needed:
This delicious Chicken Pot Pie will take around 15 minutes to prepare and about 35 minutes to bake. So, set aside roughly 50 minutes to whip up this comforting dish from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will get it nice and hot while you prepare the filling!
2. Cook the Vegetables:
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the diced onions, sliced carrots, and diced celery. Cook these for about 5 minutes, or until they are tender and fragrant.
3. Make the Sauce:
Stir in the flour, salt, black pepper, and thyme (if using) until the mixture is smooth. Continue to cook for 1-2 minutes to help cook out that raw flour taste. Gradually whisk in the chicken broth and milk. Keep stirring until the mixture thickens and comes to a gentle boil.
4. Combine Filling Ingredients:
Once the sauce is thick, stir in the shredded chicken and peas. Give it a good mix and remove it from the heat.
5. Prepare the Pie Crust:
Take one of the pie crusts and roll it out. Fit it neatly into a 9-inch pie plate, making sure it covers the bottom and sides evenly.
6. Add the Filling:
Pour the chicken and vegetable filling into the crust, spreading it out evenly.
7. Top with the Second Crust:
Cover the filling with the second pie crust. Trim any excess dough hanging over the edge and seal the edges by pinching them with your fingers or using a fork.
8. Vent the Crust:
Cut a few slits in the top crust to let steam escape during baking. This will help prevent a soggy crust!
9. Egg Wash for a Golden Finish:
Beat the egg with a tablespoon of water, then brush this mixture over the top crust. This will give it a lovely golden color as it bakes.
10. Bake the Pie:
Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the crust is beautifully golden brown and the filling is bubbly. Keep an eye on it towards the end to avoid over-browning.
11. Cool Before Serving:
Once baked, let the Chicken Pot Pie cool for about 10 minutes before cutting into it. This will help the filling set a little, making it easier to serve.
There you have it! Your Chicken Pot Pie is ready to be enjoyed. Serve it warm and savor the delightful flavors of this comforting classic!
Can I Use Store-Bought Chicken for This Recipe?
Absolutely! Store-bought rotisserie chicken is a great time-saver and adds delicious flavor to your pot pie. Just shred or dice it before adding it to the filling.
Can I Make This Ahead of Time?
Yes, you can prepare the filling a day ahead of time and store it in the fridge. When you’re ready to bake, transfer it to the pie crust, cover it, and bake according to the instructions. Just consider that the baking time may be slightly longer if the filling is cold from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) for about 20-25 minutes until heated through, or microwave individual portions for a quicker option.
Can I Add Other Vegetables?
Definitely! You can customize your chicken pot pie by adding vegetables like corn, green beans, or mushrooms. Just be sure they are diced and cooked to a similar tenderness as the other veggies before mixing in.
