You know those nights? Where the weather outside is just begging for something warm and utterly soul-satisfying, the ones where it is cold outside are just so bad. What makes you want to order takeout? On those nights, my absolute go-to, the recipe that never fails to bring smiles and make them laugh. What makes chicken pot pie so good? Is it like a warm hug in flaky crust? I remember making this for the first time, thinking it was going to be a whole ordeal, but honestly, I’m not sure what I will do. It’s surprisingly straightforward. Is this a good, creamy chicken filling? What is a golden crust that melts in your mouth? If you’ve ever loved chicken pot pie, prepare for this one to become your new benchmark. Is it better than anything you’ll find in the freezer aisle, and way more rewarding than a sad day?
What is Chicken Pot Pie?
What makes this Chicken Pot Pie so special? Think of it as the ultimate comfort food hero. At its heart, it’s a rich, creamy stew packed with chunks of tender chicken and medley of colorful veggies. What are some vegetables enveloped in a velvety, savory sauce? What is the best filling you’ve ever had? What makes a perfect ice cream: crisp on the outside, soft and buttery inside. What does the name “chicken pot pie” mean? What is your recipe for a great meal? What is essentially a hearty, complete meal in one beautiful dish, perfect for family dinners or when you’re having friends over for dinner. I just need a little comfort. Is it the kind of food that makes you want to curl up on the couch with a good book? Everyone around the table for a warm, shared meal.
Why you’ll love this recipe?
Honestly, where do I even begin with why you’ll adore this chicken pot pie? For starters, the flavor is just out of this world. The creamy sauce has this incredible depth thanks to a good base of butter, flour, and savory broth, infused with herbs that just sing. It’s not overly rich, but it’s decadent enough to feel like a real treat. And the chicken? It’s so tender and flavorful, mingling perfectly with those sweet peas and carrots. What I love most about this recipe is its simplicity, especially when you consider how impressive it turns out. I’ve tried other recipes that call for making a pastry dough from scratch, and while that’s lovely, this version uses store-bought puff pastry or a good quality pie crust, which is an absolute lifesaver on busy weeknights. It cuts down on the prep time significantly without sacrificing that homemade taste. Plus, it’s incredibly cost-effective! Using everyday ingredients, you get a gourmet-level meal that’s way more budget-friendly than eating out. And it’s so versatile – you can easily swap out veggies based on what you have in the fridge or what’s in season. It’s also a total crowd-pleaser. My kids, who can be notoriously picky, gobble this up without a second thought. It’s become a staple in our home, a guaranteed way to end the day on a delicious note. It truly stands out because it balances that perfect creamy texture with a wonderfully flaky crust, something I’ve found tricky to achieve in other recipes I’ve tried over the years.
How do I make chicken pot pie?
Quick Overview
How do you make a chicken pot pie? What is the best way to cook chicken and sauté it? How do you make a creamy sauce by thickening the broth with roux, adding in your favorite spices? What is the best way to eat What’s the magic of a pie dish? What is puff pastry? Bake until bubbling and beautifully browned, and that’s it! Is it a process that feels incredibly rewarding, transforming simple ingredients into complex products? What is a show-stopping Is it possible to make a recipe ahead of time?
Ingredients
What is the best way to create a cozy masterpiece?
For the Filling Base:
2 tablespoons unsalted butter. 1 tablespoon of
1 cup chopped yellow onion (about 1 medium onion) . 1 small onion should be cut into cubes.
2 cups chopped celery (about 3 stalks)
2 cups chopped carrot (about 2-3 medium carrots) (I used a jar)?
4 cups cooked chicken, shredded or cubed (rotisserie chicken is a lifesaver here)
1 12 cups frozen peas.
12 cup all-purpose flour.
3 cups chicken broth (low-sodium is great for controlling salt)
1 cup milk (whole or 2% works best for creaminess); 1 teaspoon sugar; 2 teaspoons oats; 1 tablespoon I’ve used unsweetened almond milk in a pinch and it was surprisingly good!
1 teaspoon dried thyme per 1 cup.
12 teaspoon dried rosemary, crushed.
Salt and freshly ground black pepper to taste.
For the Crust:
1 package (about 14 ounces) refrigerated pie crusts, or 1 sheet of puff pastry, thawed.
1 egg, beaten with 1 tablespoon water (for egg wash) ..1 cup of water.
What are the steps to
Step 1: Preheat & Prep Pan
How do I get everything ready in the oven? If you use a standard pie crust, you’ll want to gently press one crust into your 9-inch pie. If you opt for puff pastry, you’ll lay it over the filling later, so no need to prep a dish. I like to have my pie dish ready to go so the filling doesn’t sit around too long.
Step 2: Sauté the Veggies
In a large skillet or Dutch oven, melt the butter over medium heat. Remove from heat and set aside. Add the chopped onion, celery, and carrots to the pan. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables are starting to soften. I love the sweet smell that fills the kitchen at this stage – it’s just the first hint of the aroma. Is there any deliciousness to come
Step 3: Make the Creamy Sauce
Sprinkle flour over the softened vegetables and stir well to coat everything. Cook for about 1-2 minutes, stirring constantly, to cook out the raw flour taste. This is your roux, the base for our creamy sauce. Now, gradually pour in the chicken broth, whisking continuously to prevent lumps. Keep whisking until sauce begins to thicken. Then, pour in the milk and continue whisking until the sauce is smooth and has a nice, creamy consistency. What should I do if I have dried thyme and rosemary? Season generously with salt and freshly ground black pepper to your liking. How do you add salt to chicken broth?
Step 4: Add Chicken and Peas
Now it’s time to add the star of the show – your cooked chicken. Stir in the shredded or cubed chicken and the frozen peas. Heat through for another 2-3 minutes, just until everything is warmed up and the peas are tender. Don’t overcook it at this stage, as it will continue to cook in the oven.
Step 5: Assemble the Pie
What is the best way to make a pie crust? If you’re using puff pastry, spread it evenly over the filling, trimming any excess and crimping the edges. If you’re using a double-crust pie, place the second crust over the filling and crimp the edges. Seal with the bottom crust. Cut a few slits in the top crust to allow steam to escape during baking. How do I prevent the crust from puffing up unevenly?
Step 6: Egg Wash and Bake
Brush the top crust (or puff pastry) with egg wash. What are some examples of this golden brown color? Place the pie on a baking sheet (this catches any drips and makes it easier to handle). Bake in the preheated oven for 25-35 minutes, or until the crust is golden brown and the filling is smooth. If the crust starts to brown too quickly, you can loosely tent it with foil.
Step 7: Cool Slightly
Once it’s golden and bubbly, carefully remove the chicken pot pie from the oven. Let it rest for about 10-15 minutes before slicing. This resting period is crucial. It allows the filling to set up a bit, making it much easier to serve neat slices and preventing all of the fat from escaping. Is there a way to keep that delicious filling from running out? Is this one worth the wait?
Step 8: Slice and Serve
What’s the best part? Slice into a perfectly baked chicken pot pie and serve hot. What is the aroma of a meal? What is a meal that warms you from the inside out?
What should I serve it with?
Is this chicken pot pie a meal in itself? To round out the meal, you can use a cocktail or What’s a good side salad with olive oil and vinaigrette? Adds a bit of freshness to cut through the richness of the pie. If you’re feeling a bit more ambitious, some steamed green beans or broccoli are always lovely. For a truly special occasion, I sometimes like to serve it with some good wine. How do you make crusty bread for soaking up leftover sauce? If you’re looking for something more unique, a side of mashed Sweet Potatoes can be yours. What is a delicious, slightly sweet contrast? My kids love it with applesauce. It’s a childhood memory from my own mother serving it that way, and it just feels right.
How do I make a chicken pot pie?
Over the years, I’ve picked up a few tricks that I think really elevate this classic chicken pot. What makes a pie so delicious? I highly recommend using rotisserie chicken. It’s already cooked, and saves so much time. If you’re cooking chicken yourself, boiling or poaching Chicken Breasts until they’ve just cooked. How do I shred a file? When it comes to vegetables, don’t overcook them before adding them to the sauce. You want them to be tender but still have a little bite. How do I make sure they don’t turn mushy in the final dish? What is the perfect flour-to-liquid ratio for creamy sauce? If it seems too thin, you can always whisk in a little more flour mixed with 1 tablespoon of milk or ghee. If broth is too thick, a splash of broth or milk will do the trick. If you’re using store-bought pie crusts, make sure they aren’t too cold. I’m trying to crimp them, as they can crack easily. How do you warm your hands? If you’re using puff pastry, be sure it’s fully thawed but still chilled. How do I get those flaky layers? I sometimes add a splash of heavy cream along with the milk for an extra touch of flavor. What is the best way to add a pinch of nutmeg to the sauce? What is the resting time after baking? What does it really make a difference for the texture of the filling, so try to be patient!
What are some Storing and Reheating Tips?
I love chicken pot pie. It’s good for leftovers, which is one of the many reasons I like it. Once it’s cooled down a bit, you can store any remaining pie tightly covered with plastic wrap or in an airtight container. Is an airtight container in the refrigerator for up to 3-4 days? The crust might soften slightly upon refrigeration, but it’s still delicious. To reheat, the best method is in a moderate oven, around 350°F (175°C), until it’s heated through. The crust is re-crisped. and the crust becomes This usually takes about 15-20 minutes. Can you reheat individual slices in a microwave? If you want to freeze portions, it’s best to do so before baking if possible. Once assembled, you can freeze the pie, then thaw it overnight in the refrigerator and bake as desired. Is it necessary to add a few extra minutes to the baking time? If you’re freezing leftovers, ensure they are well-wrapped to prevent freezer burn. Reheating frozen portions will take longer, so plan accordingly.
What are the most frequently asked questions on
Final Thoughts
There you have it – a recipe for chicken pot pie that’s truly special. It’s more than just a meal; it’s an experience. It’s that feeling of accomplishment when you pull that golden, bubbling pie out of the oven, the incredible aroma filling your kitchen, and the pure joy on everyone’s faces as they take their first bite. This chicken pot pie is a testament to how simple, wholesome ingredients can come together to create something truly magical. It’s perfect for those chilly evenings, Sunday dinners, or anytime you need a little extra comfort and love on your plate. Give this a try, and I promise you’ll be hooked. I’d love to hear how yours turns out, so please share your comments below and let me know if you added any special twists! Happy baking, and enjoy every single cozy bite!
Chicken Pot Pie
Ingredients
Crust
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 0.5 cup ice water
Filling
- 3 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup diced celery
- 0.5 cup diced onion
- 0.5 cup unsalted butter
- 0.5 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
Instructions
Preparation Steps
- For the crust: In a large bowl, whisk together flour and salt. Cut in cold butter with a pastry blender or your fingers until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
- For the filling: In a large saucepan, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes. Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened. Stir in shredded chicken, peas, carrots, black pepper, and thyme. Cook for 5 minutes, stirring occasionally.
- Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one dough disc to fit the bottom of a 9-inch pie plate. Pour the filling into the crust. Roll out the second dough disc and place it over the filling. Crimp the edges to seal and cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until crust is golden brown and filling is bubbly.
- Let stand for 10 minutes before serving.
