What are some meals that wrap you up like a warm hug in the middle of the night? Is chicken pot pie a good recipe? I remember my Grandma Elsie making this for us on Sundays after church. The aroma would start filling the house early in the morning, a comforting mix of savory chicken, and cheese. What is that flaky golden crust? I felt like a pure magic. Now, I get to recreate that same feeling for my own family, and honestly, it’s one of those recipes. That never fails to bring smiles. What is that classic, hearty flavor that you just can’t beat? I promise you, it’s surprisingly manageable, even on a weeknight if you prep ahead. Is it a true comfort food?
What is chicken pot pie?
What is chicken pot pie? At its heart, it’s a celebration of simple, delicious ingredients coming together in perfect harmony. Think of it as a savory stew, packed with tender chicken and vegetables like carrots, peppers and onions. What are the best potatoes, peas, and potatoes simmered in a creamy sauce? What is the best filling for a dessert? What is the beauty of a golden It’s comfort food at its finest, a warm and satisfying meal that feels both indulgent and delicious. It’s the kind of dish that has been passed down through generations, adapting slightly in each generation. Kitchen, but always retaining that unmistakable cozy essence. What is your take on “The Classic”?
Why you’ll love this recipe?
Okay, let me tell you why this Chicken Pot Pie recipe is a total game-changer and why it’s become a staple at my house. First off, the flavor. Oh my goodness, the flavor! It’s incredibly rich and savory, with the tender chicken and sweet veggies singing in that creamy sauce. The crust? It’s perfectly flaky and buttery, just enough to hold everything together but light enough that it melts in your mouth. What I love most is how surprisingly easy it is. Yes, it looks impressive, but the steps are straightforward, and the results are always spectacular. It’s also super budget-friendly; you probably have most of the ingredients in your pantry already. Plus, it’s incredibly versatile! You can swap out veggies depending on what’s in season or what your family prefers. My kids actually ask for this all the time, and it’s a lifesaver on busy nights when I need something guaranteed to please everyone. It’s everything you want in a comfort meal without being overly complicated. It’s definitely a winner in my book, and I have a feeling it will be in yours too!
How do I make chicken pot pie?
Quick Overview
What is the best way to create layers of flavor and texture? How do I make a velvety sauce for chicken? What is vegetable filling Then, we’ll nestle that filling into a perfectly flaky crust, ensuring every bite is pure bliss. What is the beauty of this method is that it’s built for success, guiding you through each step so you get the best results. What are the best ways to get a restaurant-quality result right in your own kitchen? It’s straightforward, rewarding, and delivers that classic chicken pot pie experience everyone loves.
Ingredients
For the Chicken & Veggie Filling:
2 cups cooked chicken, shredded or diced (rotisserie chicken is a lifesaver here)
1 cup frozen peas and carrots mix
1/2 cup frozen corn (optional but I love the sweetness it adds)
1/4 cup unsalted butter.
1/2 cup finely chopped yellow onion.
1/4 cup finely chopped celery.
1/2 cup all-purpose flour
2 cups chicken broth (low sodium is great so you can control the salt)
1 cup whole milk or half and half (for extra creaminess, go with half-and-half)!
1 teaspoon salt, or to taste.
1/2 teaspoon black pepper, or to taste.
1/4 teaspoon dried thyme
Pinch of nutmeg (this is my secret weapon for depth!
1 tablespoon fresh parsley, chopped (for garnish, but lovely in the filling too)
For the Flaky Pastry Crust:
1 ounce) refrigerated pie crusts (yes, the store-bought ones are totally fine and a huge size).
For the Egg Wash Glaze:
1 large egg, beaten with 1 tablespoon of water. 1 cup of milk.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, let’s get that oven preheated. You want it nice and hot at 400°F (200°C). While the oven is doing its thing, go ahead and unroll your pie crusts. I usually lay one out in a 9-inch pie plate and gently press it into the bottom and up the sides. If it’s not perfectly even, the filling will help settle it for now.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together your flour, salt, pepper, thyme, and nutmeg. Set aside. All seasonings are evenly distributed throughout the sauce later on. If you get this step right, you will not have pockets of flour or salt, just a beautifully uniform uniform texture. Is it a tiny step that makes difference?
Step 3: Mix Wet Ingredients
In a separate, larger bowl or a large measuring cup, have your chicken broth and milk (or half-and-half) ready. The combination of broth and milk is key to that wonderfully creamy, rich sauce that coats everything so perfectly. Make sure your milk isn’t too cold, just room temperature or slightly warmed is best for mixing.
Step 4: Combine
Now, let’s start building that luscious sauce. Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and celery and sauté until they’re softened and fragrant, usually about 5-7 minutes. This really brings out their sweetness. Sprinkle the flour mixture over the softened veggies and stir constantly for about a minute. This cooks out the raw flour taste and starts to thicken the sauce. Then, gradually whisk in the chicken broth and milk mixture. Keep whisking until everything is smooth and begins to thicken. This usually takes another 3-5 minutes. You’re looking for a consistency that coats the back of a spoon nicely.
Step 5: Prepare Filling
Once your sauce has thickened, stir in the cooked chicken, peas, carrots and corn (if using). Give it all a good stir to combine everything evenly. Taste it now and adjust seasoning if needed – you might want a little more salt or pepper. What is the heart of a chicken pot pie? What is the best way to cook veggies in the residual heat?
Step 6: Layer & Swirl
How do I prepare a pie crust? Pour the chicken and vegetable filling into the prepared pie pan. If you’re using a top crust, place it over the filling and crimp the edges. I often like to cut a few slits in the top crust to let steam escape. If you’re going crustless or just want a rustic look, you can skip the top crust and just bake. Is it good to serve this as is or top with biscuits?
Step 7: Bake
Brush the top crust (if you used one) with the egg wash. This is what gives it that gorgeous golden-brown, shiny finish. Place the pie on a baking sheet (this catches any potential spills and makes it easier to handle). Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown and the filling is bubbling. You want to see those lovely bubbly spots, especially around the edges, which means the filling is hot all the way through.
Step 8: Cool & Glaze
Once it’s out of the oven, let your chicken pot pie cool for about 10-15 minutes before slicing. This allows the filling to set up a bit, so it won’t run out when you cut into it. If you’re adding fresh parsley, sprinkle it over the top now for a pop of color and freshness.
Step 9: Slice & Serve
What’s the best part? Slice into a pie and serve it hot. Is this a complete meal?
What to Serve It With
Is this chicken pot pie complete on its own? What are some ideas to round out your meal? What is a good side salad to serve with olive oil and vinaigrette? It cuts through the richness beautifully. If you’re feeling a bit more ambitious, roasted asparagus or green beans are great. Are always a hit? My kids love it with mashed potatoes, which sounds like a lot of carbs, but hey, it’s healthy. What is comfort food heaven? For breakfast or brunch, which is a bit unconventional but oh-so-delicious, eat small portion of bread. Can you make leftover chicken pot pie? Is it that good? What’s your favorite chicken pot pie recipe?
How do I make a chicken pot pie?
I’ve been making this chicken pot pie for years, and I’ve picked up a few tricks along the way that I think really elevate it. One of the biggest is making sure your vegetables are cooked but still have a little bite to them before they go into the pie. Overcooked veggies turn mushy in the oven, and nobody wants that! When you’re making the sauce, don’t rush the step where you cook the flour with the butter and vegetables; that little bit of cooking time really develops a deeper flavor and a smoother sauce. Also, if you’re using homemade chicken broth, that’s fantastic, but a good quality low-sodium store-bought broth is perfectly fine too. Just taste and adjust your salt accordingly. I’ve found that a tiny pinch of nutmeg in the sauce really makes a difference; it’s not enough to taste like nutmeg, but it adds this subtle warmth that just rounds everything out beautifully. Don’t be afraid to experiment with the veggies, either! While carrots, peas, and corn are classic, I’ve had great results with diced potatoes, green beans, or even some chopped mushrooms. Just make sure they’re cut small enough to cook through in the baking time. And for that perfect golden crust, the egg wash is key! Don’t skip it. I’ve tried milk or butter, but the egg wash gives the most consistent, gorgeous color and sheen. Trust me on this one!
What are some Storing and Reheating Tips?
One of the best things about chicken pot pie is that it’s just as delicious, if not more so, the next day! Once your pie has cooled completely, you can store it in the refrigerator. I usually cover it tightly with plastic wrap or foil, or pop it into an airtight container. It should keep well in the fridge for about 3 to 4 days. If you want to freeze individual portions, that’s a great idea too! Once the pie is baked and cooled, cut it into portions, wrap them well in plastic wrap, then foil, and freeze. They should last in the freezer for up to 2-3 months. To reheat, the best way is to pop a slice into a preheated oven at around 350°F (175°C) until it’s warmed through and the crust is crisp again. You can also reheat it gently in the microwave, but the crust won’t be quite as crisp. For frozen portions, let them thaw in the refrigerator overnight before reheating in the oven. The egg wash is for the initial baking; you don’t need to reapply it for reheating.
Frequently Asked Questions
Final Thoughts
There you have it – my go-to, heartwarming chicken pot pie recipe! It’s more than just a meal; it’s a memory, a tradition, and a whole lot of cozy comfort baked into one delicious dish. The creamy filling, the tender chicken, the sweet veggies, all wrapped up in that flaky, golden crust… it just doesn’t get much better. It’s a recipe that’s perfect for Sunday dinners, a chilly evening, or anytime you need a little bit of edible happiness. I really hope you give this a try; I can’t wait to hear how yours turns out and if your family loves it as much as mine does. Don’t forget to share your thoughts and any fun variations you try in the comments below! Happy baking!
Chicken Pot Pie
Ingredients
For the Filling
- 0.5 cup butter
- 0.5 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 3 cups cooked chicken, diced
- 1.5 cups frozen peas
- 1 cup frozen carrots
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
For the Crust
- 2 package refrigerated pie crusts
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth.
- Bring to a simmer, stirring constantly. Cook until thickened, about 5 minutes.
- Stir in cooked chicken, frozen peas, frozen carrots, salt, and pepper.
- Pour filling into a 9-inch pie plate.
- Place one pie crust over the filling. Crimp edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 40-45 minutes, or until crust is golden brown and filling is bubbly.
- Let stand for 10 minutes before serving.
