Chicken pot pie is the ultimate comfort food. It’s warm, creamy, and satisfying, and it’s sure to please the whole family. When next time you’re looking for a cozy and delicious dinner, give this classic recipe a try. Your taste buds will thank you.
Chicken Pot Pie: The Ultimate Comfort Food
There’s nothing quite like a warm, hearty chicken pot pie on a chilly evening. This classic dish has been a staple in American cuisine for decades, and for good reason. It’s easy to make, delicious, and oh-so comforting.
But what exactly is a chicken pot pie? At its core, it’s a savory pie filled with chunks of chicken, vegetables, and a creamy sauce. The pie is typically topped with a flaky pastry crust that is baked until golden brown.
Looking for more chicken recipes? Try these — Chicken Parmesan recipe, Chicken Marsala, Chicken Biryani, Chicken Francese, Chicken Tikka Masala, Chicken Cacciatore, Creamy Tuscan Chicken and many more.
Variations on The Homemade Chicken Pot Pie Recipe
One of the great things about chicken pot pie is that it’s so versatile. You can easily swap out the vegetables for ones you prefer. For example, if you don’t like mushrooms, leave them out! Or if you want to add potatoes to the filling, go right ahead! You can also add some corn kernels or diced bell peppers for color and flavor.
I love using the store bought rotisserie chicken because it makes things so much easier but you can cook up your own chicken from scratch if you prefer. You can also use leftover roast chicken instead which makes this dish a great way to use up leftover roast chicken from a previous meal.
The crust may seem complicated at first but it’s actually pretty easy once you try it! Here is my recipe for homemade pie crust but you can also use store bought crust. It’s totally up to you. The possibilities are endless!
Ingredients for making the best Chicken Pot Pie
- Unbaked pie crusts – You can use homemade or store-bought
- Shredded rotisserie or cooked chicken – shred the chicken for use
- Unsalted butter, All-purpose flour, Heavy cream – the combination of these three helps to make the thick and creamy sauce for the filling
- Garlic cloves – adds depth to the meal and gives it a rich and savory flavor
- Diced white onion – it adds in texture to the meal
- Thinly sliced button mushrooms – this gives the dish a earthy and meaty flavor
- Medium-sized carrots, Frozen peas – for the vegetable mix needed for the meal
- Chicken stock – for additional flavors
- Parsley to garnish
- Egg – this is to add in more flavor, texture, and nutritional value to the filling
- Salt and pepper to taste
How To Make Chicken Pot Pie
Making the perfect chicken pot pie is all about the details
- Pie Crust: Use a homemade or store-bought pie crust
- Pie filling: Create the creamy sauce and mix it with the chicken and veggies.
- Assemble: Pour the filling into an unbaked pie crust. Top with second pie crust and crimp edges to seal. Cut a few small slits on the crust to allow steam to escape while baking.
- Brush with the egg wash
- Bake for 30-35 minutes or until golden brown and bubbly.
What To Serve With Chicken Pot pie?
There are a number of sides you can pair with Chicken pot pie. Some of them include: Green Beans, Cornbread Chaffle, Roasted Garlic Mashed Potatoes, Healthy Roasted Vegetables, Baked Sweet Potatoes, Honey Glazed Carrots, Cauliflower Mac and Cheese, Sauteed Spinach, Salad, Mashed Sweet Potatoes and many more.
How long does it take to bake chicken pot pie?
For this recipe, we baked between 30- 35 minutes or until the top crust is golden brown at 425 degrees Fahrenheit. However, depending on the recipe and pie size, it can take between 30 to 45 minutes at a temperature of 375 to 425 degrees Fahrenheit.
What is the sauce made of in chicken pot pie?
The sauce is made of butter, flour, heavy cream, chicken broth, vegetables, and herbs and spices. It’s thick, creamy, and utterly delicious.
What vegetables are in chicken pot pie?
There are no fixed vegetables to put in your pot pie but these few are some you can add to your meal: carrots, celery, onion, potato, peas, corn, green beans, mushrooms, parsnips, and many more.
How do you keep chicken pot pie from getting soggy on the bottom?
To prevent the bottom of your pie from becoming soggy, do the following things:
- Before adding the creamy filling to the pie, ensure it has cooled a bit. A hot filling can make the crust soggy.
- If your filling is too runny, add a tablespoon of flour or cornstarch to thicken it up. Wet filling will result in a soggy crust.
Storage and Reheating Tips
How do I store Chicken pot pie?
Start by allowing the chicken pot pie to cool to room temperature, then cover it tightly with plastic wrap or aluminum foil and place in the refrigerator. It can last for about 3-5 days in the fridge.
Yes, you can freeze your leftover filling. Ensure to store the filling you can store it in a sealed container in the fridge for up to 3 days.
You can also freeze the Chicken pot pie. Start by wrapping it tightly in aluminum foil, then place it in an airtight container or freezer bag. It can last for up to 2-3 months in the freezer.
How do I reheat Chicken pot pie?
If frozen, allow it to thaw in the fridge overnight. To reheat in the oven, preheat your oven to 350°F. Place the chicken pot pie in a baking dish and cover it with aluminum foil. Bake for 20-25 minutes, or until it is heated through.
You can also reheat it in the microwave. Place the chicken pot pie on a plate and cover it with a damp paper towel. Heat for 2-3 minutes, or until heated through.
- Use plenty of veggies to complement the chicken.
- Use fresh and good-quality chicken
- Ensure to season the filling well using salt, spices and pepper.
- Try not to overfill your pie so the bottom crust doesn’t get soggy
- Blind bake your crust before adding the creamy filling. It helps the crust not to get soggy.
Chicken pot pie
- 2 9-inch unbaked pie crusts store-bought or homemade
- ¼ cup unsalted butter
- 1 medium onion diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- ¼ teaspoon dried thyme
- Salt and pepper to taste
- 2 cups chicken stock
- ½ cup heavy cream
- 4 cups rotisserie chicken or cooked chicken – shredded
- 8 oz button mushrooms stems removed, sliced thinly
- ½ cup peas
- ½ cup carrots diced – fresh or frozen
- 2 stalks celery diced
- ¼ cup chopped parsley plus more for garnish
- 1 egg beaten – for egg wash
- Preheat your oven to 425 degrees Fahrenheit.
- In a large saucepan, melt the butter over medium heat. Add the onion and cook until soft and translucent, 3 to 5 minutes. Add the minced garlic and cook for another 30 seconds.
- Add the flour, salt, pepper, thyme, and sage and whisk to combine. Cook for 1-2 minutes, until the mixture, is bubbly and golden.
- Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps from forming. Cook for 5-7 minutes, stirring frequently, until the mixture has thickened.
- Add the cooked chicken, sliced mushrooms, frozen peas, carrots, and celery to the saucepan and stir to combine.
- Roll out one of the pie crusts and place it in the bottom of a 9-inch pie dish. Pour the mixture into the prepared pie crust.
- Roll out the second pie crust and place it on top of the filling. Crimp the edges to seal the pie.
- Brush with the egg and cut a few slits in the top of the pie crust to allow steam to escape.
- Bake the pie for 30-35 minutes, until the crust is golden brown and the filling is hot and bubbly.
- Let the pie cool for a few minutes before slicing and serving. Enjoy!
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