There’s nothing quite like a warm, hearty Chicken Pot Pie to wrap you in comfort on a chilly evening. This classic dish, with its flaky homemade pie crust enveloping a creamy filling of tender chicken, vibrant vegetables, and aromatic herbs, is a meal that brings joy to the table. It’s a recipe that’s stood the test of time and is perfect for family dinners, potlucks, or simply cozy nights at home. Let’s dive into this Chicken Pot Pie Recipe that will surely become a staple in your kitchen.
Why It’s My Go-To
This Chicken Pot Pie is my go-to recipe because it encapsulates everything I love about home cooking. The rich, creamy filling is balanced perfectly with the freshness of the vegetables, and the buttery crust is simply irresistible. It’s a dish that not only satisfies hunger but also warms the heart. Plus, it’s versatile! You can customize the filling based on what you have on hand, making it a fantastic way to use up leftovers.
Ingredient Breakdown
To create this delicious Chicken Pot Pie, you will need the following ingredients:
- 1 homemade pie crust (enough for a top and bottom crust)
- 4 cups cooked chicken, shredded (use rotisserie chicken for convenience)
- 6 Tbsp unsalted butter (for richness and flavor)
- 1 medium yellow onion (about 1 cup chopped, adds sweetness)
- 2 medium carrots (about 1 cup thinly sliced, for color and crunch)
- 8 oz white or brown mushrooms (stems discarded, sliced, adds earthiness)
- 3 garlic cloves (minced, for aromatic flavor)
- 1/3 cup all-purpose flour (to thicken the filling)
- 2 cups chicken stock (for a flavorful base)
- 1/2 cup heavy cream (for creaminess and richness)
- 2 tsp fine sea salt (or to taste, enhances flavor)
- 1/4 tsp black pepper (for a hint of spice)
- 1 cup frozen peas (no need to thaw, adds sweetness)
- 1/4 cup parsley (finely chopped, for freshness)
- 1 egg (beaten for egg wash, gives a golden crust)
Appliances & Accessories
To make your cooking experience smoother, here are some essential appliances and accessories you’ll need:
- Mixing bowl (for combining ingredients)
- Skillet (for sautéing vegetables and making the filling)
- Rolling pin (for rolling out your pie crust)
- Pie dish (to hold the pot pie)
- Baking sheet (to catch any drips during baking)
- Whisk (for mixing the filling)
Cooking Chicken Pot Pie Recipe: The Process
Creating a Chicken Pot Pie is a delightful process that results in a comforting meal. Here’s how to do it step-by-step:
Step 1: Prepare the Pie Crust
Start by preparing your homemade pie crust. Roll it out to fit your pie dish, ensuring it’s about 1/8 inch thick. Place it in the dish and trim any excess. If you’re in a hurry, store-bought crusts work too!
Step 2: Cook the Vegetables
In a large skillet, melt the 6 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion and sauté for about 3-4 minutes until translucent. Then, add the carrots and mushrooms, cooking until they’re tender, about 5-7 minutes. Finally, stir in the minced garlic and cook for an additional minute.
Step 3: Create the Filling
Sprinkle the flour over the vegetable mixture and stir to combine. Cook for about 1-2 minutes to eliminate the raw flour taste. Gradually add the chicken stock while whisking continuously to avoid lumps, followed by the heavy cream. Bring the mixture to a gentle simmer and cook until thickened, about 5-7 minutes. Stir in the shredded chicken, frozen peas, parsley, salt, and black pepper. Remove from heat.
Step 4: Assemble the Pie
Pour the filling into the prepared pie crust. Roll out the second pie crust to cover the filling, placing it on top. Trim any excess and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Step 5: Bake
Preheat your oven to 425°F (220°C). Brush the top crust with the beaten egg for a beautiful golden finish. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
Step 6: Cool and Serve
Allow the Chicken Pot Pie to cool for about 10-15 minutes before serving. This will help the filling set slightly and make it easier to slice.
How to Make It Lighter
If you’re looking for ways to lighten up this Chicken Pot Pie Recipe, consider these options:
- Substitute heavy cream with coconut milk or half-and-half for a lighter option.
- Use whole wheat flour for the pie crust to increase fiber content.
- Incorporate more vegetables such as zucchini or spinach to bulk up the filling.
- Reduce the amount of butter and consider using a light margarine.
Troubles You Can Avoid
There are a few common pitfalls when making Chicken Pot Pie that you can easily avoid:
- Ensure your pie crust is cold when working with it to prevent it from becoming tough.
- Don’t skip the step of allowing the filling to cool slightly before adding the top crust, as this helps keep the crust from becoming soggy.
- Be mindful of the baking time; overbaking can lead to a dry filling.
- Use a baking sheet under your pie dish to catch any spills and make cleanup easier.
Meal Prep & Storage Notes
If you’re planning ahead, here are some meal prep and storage tips:
Chicken Pot Pie can be made ahead of time and frozen before baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. When you’re ready to bake, remove it from the freezer and bake it from frozen, adding extra time to the baking process.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
Popular Questions
Can I use store-bought pie crust?
Absolutely! Store-bought pie crust can save you time and still yield delicious results. Just ensure it’s thawed before using.
What can I use instead of chicken?
Feel free to substitute chicken with turkey or even a plant-based protein if you’re looking for a vegetarian option.
Can I make Chicken Pot Pie gluten-free?
Yes! Use a gluten-free flour blend for the pie crust and the filling. Just ensure that all other ingredients are gluten-free as well.
What should I serve with Chicken Pot Pie?
Chicken Pot Pie is perfect on its own, but you can serve it with a simple side salad or steamed vegetables for a complete meal.
If you enjoyed this Chicken Pot Pie Recipe, you might also love these delicious options:
Let’s Eat
Now that you’ve got this Chicken Pot Pie Recipe under your belt, it’s time to gather your loved ones and enjoy a slice of this comforting dish. As you dig into the flaky crust and creamy filling, savor the warmth and happiness it brings. Cooking is all about sharing love and laughter, and this Chicken Pot Pie is sure to become a beloved favorite in your home. Happy cooking!
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Chicken Pot Pie Recipe
Ingredients
Equipment
Method
- Start by preparing your homemade pie crust. Roll it out to fit your pie dish, ensuring it’s about 1/8 inch thick. Place it in the dish and trim any excess. If you're in a hurry, store-bought crusts work too!
- In a large skillet, melt the 6 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion and sauté for about 3-4 minutes until translucent. Then, add the carrots and mushrooms, cooking until they're tender, about 5-7 minutes. Finally, stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetable mixture and stir to combine. Cook for about 1-2 minutes to eliminate the raw flour taste. Gradually add the chicken stock while whisking continuously to avoid lumps, followed by the heavy cream. Bring the mixture to a gentle simmer and cook until thickened, about 5-7 minutes. Stir in the shredded chicken, frozen peas, parsley, salt, and black pepper. Remove from heat.
- Pour the filling into the prepared pie crust. Roll out the second pie crust to cover the filling, placing it on top. Trim any excess and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Preheat your oven to 425°F (220°C). Brush the top crust with the beaten egg for a beautiful golden finish. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
- Allow the Chicken Pot Pie to cool for about 10-15 minutes before serving. This will help the filling set slightly and make it easier to slice.
Notes
- Chicken Pot Pie can be made ahead of time and frozen before baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
- Feel free to substitute chicken with turkey or a plant-based protein for variations.
