Chicken Pot Pie is a warm and comforting dish packed with tender chicken, colorful vegetables, and creamy sauce all wrapped in a flaky crust. It’s like a cozy hug on a plate!
I love how this pie makes leftovers feel like a treat! Just pop it in the oven to reheat, and it tastes like fresh from the oven. Plus, who doesn’t enjoy a bit of flaky crust?!
Key Ingredients & Substitutions
Chicken: Cooked chicken is the star here. Anytime you have leftover rotisserie chicken, that’s perfect! You can also use turkey for a twist or even canned chicken if you’re in a hurry. Just make sure to drain it well.
Vegetables: The classic mix includes carrots, peas, and celery, but feel free to swap them out! Green beans, corn, or even potatoes work well. If you prefer fresh veggies, just be sure they’re cooked until tender before adding.
Butter and Flour: This duo creates the base for the creamy sauce. If you want a healthier option, you can use olive oil in place of butter and whole wheat flour instead of all-purpose flour.
Broth and Milk: Chicken broth gives great flavor. If you’re looking for something lighter, consider low-sodium broth. For the milk, half-and-half adds richness, but skim or almond milk will also do the trick.
Pie Crust: Store-bought crust is super convenient, but if you’re feeling adventurous, homemade pie crust can take this dish to the next level! A puff pastry can also be an exciting change.
How Do I Make Sure My Chicken Pot Pie Filling Is Perfectly Creamy?
The filling is key to a great chicken pot pie, and here’s how to make it perfect:
- Start by melting the butter and cooking the flour together. This forms a roux, which thickens the sauce.
- Gradually add the chicken broth and milk while stirring. This prevents lumps and promotes a smooth consistency.
- Cook until you see bubbles and it thickens—usually 5-7 minutes at medium heat. If it’s too thick, just add a splash more milk!
- Don’t forget to taste! Adjust the seasoning with salt, pepper, or even a pinch of cayenne if you like a little kick.
Taking these extra steps will ensure you have a fill that’s rich, creamy, and full of flavor for your chicken pot pie!
How to Make Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, plus more for garnish
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon dried thyme (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk or half-and-half
For the Crust:
- 1 package refrigerated pie crusts (2 crusts) or homemade pie crust
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This Chicken Pot Pie takes about 15-20 minutes of prep time and 30-35 minutes to bake. So, in about an hour, you’ll have a deliciously comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven
First, preheat your oven to 425°F (220°C) so it’s nice and hot when it’s time to bake your pie.
2. Prepare the Veggies
In a saucepan, add the sliced carrots and chopped celery with enough water to cover them. Cook until they’re tender, about 8-10 minutes. Once they’re ready, drain the water and set the veggies aside.
3. Make the Sauce
In a large saucepan over medium heat, melt the butter. Add the flour, salt, black pepper, garlic powder, and thyme, stirring constantly for about 2 minutes until it’s bubbly and lightly browned. This is your roux!
4. Add Broth and Milk
Gradually stir in the chicken broth and milk. Keep stirring and cook until the mixture thickens and bubbles, which should take around 5-7 minutes.
5. Combine and Adjust
Turn off the heat and mix in your cooked chicken, peas, carrots, and celery. Give it a taste and adjust the seasoning if necessary. Your filling should taste rich and comforting!
6. Prepare the Pie Crust
Roll out one of your pie crusts into a 9-inch pie dish or ovenproof skillet. Pour the delicious chicken filling into the crust, spreading it out evenly.
7. Add the Top Crust
Place the second crust over the filling. Press the edges together to seal them tightly. Make a few cuts in the top crust to let steam escape—it prevents the crust from getting soggy!
8. Brush and Season
Brush the top crust with the beaten egg and sprinkle a little extra black pepper on top for added flavor. This will give it a lovely golden color when baked.
9. Bake the Pie
Pop the pie into your preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly. The aroma will be amazing!
10. Cool and Serve
Once baked, let the pie cool for 5-10 minutes before slicing. This helps the filling to set just right. Then, serve it up and enjoy your freshly made Chicken Pot Pie!
Enjoy your classic, flaky, and creamy Chicken Pot Pie!
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Rotisserie chicken is a great time-saver and adds delicious flavor to the pot pie. Just shred or dice the chicken and fold it into your filling.
What Kind of Vegetables Can I Add or Substitute?
You can customize the veggies according to your preference! Feel free to add green beans, corn, or even diced potatoes. Just make sure any fresh veggies are cooked until tender before adding them to the filling.
Can I Make This Chicken Pot Pie Ahead of Time?
Yes! You can prepare the filling a day in advance and keep it in the refrigerator. Assemble it with the crust just before you’re ready to bake. If you want to bake it ahead of time, simply reheat in the oven until warmed through.
How Do I Store Leftover Chicken Pot Pie?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, bake in the oven at 350°F (175°C) until heated through, or use the microwave, covering it to prevent drying out.
