If you have been searching for the ultimate comfort food that feels like a warm hug on a plate, look no further than this Chicken Pot Pie Recipe. It combines flaky, buttery crust with a rich, creamy filling loaded with tender chicken and garden-fresh vegetables. From the first bite, you’ll understand why this classic dish has been a family favorite for generations. Perfect for cozy dinners and special gatherings alike, this Chicken Pot Pie Recipe is both nostalgic and satisfyingly delicious.
Ingredients You’ll Need
The magic behind this Chicken Pot Pie Recipe lies in its simple yet essential ingredients that each play a crucial role. From the flaky pie crust that cradles the filling to the fresh vegetables that add vibrant color and natural sweetness, every component brings something special to the table.
- Homemade pie crust (2 discs): Ensures a flaky and buttery base and top that make the pot pie irresistibly crispy.
- Cooked chicken (4 cups, shredded or diced): The star protein that’s tender and juicy to satisfy every bite.
- Unsalted butter (6 tablespoons): Adds richness and a silky finish to the filling.
- Medium onion (1 cup, chopped): Provides a sweet, aromatic foundation to the sauce.
- Carrots (3, diced): Bring natural sweetness and slight crunch for texture contrast.
- Medium potato (peeled and cut into 1/2 inch pieces): Adds heartiness that makes this pie truly filling.
- Garlic (2 cloves, minced): Lends savory depth to the flavor profile with a subtle kick.
- All-purpose flour (1/3 cup): The thickening agent that transforms broth into a luscious sauce.
- Chicken stock (2 cups): Infuses the filling with savory notes and keeps it juicy.
- Heavy cream (1/2 cup): Creates a velvety, rich texture that makes the filling irresistible.
- Kosher salt (1 teaspoon): Enhances all the flavors throughout the dish.
- Black pepper (1/4 teaspoon): Adds the right amount of warmth and spice.
- Celery seed (1/4 teaspoon): Gives a subtle earthiness and complexity.
- Frozen peas (1 cup, do not thaw): Bursts of sweet, pop-in-your-mouth freshness to balance the richness.
- Parsley (1 tablespoon, finely chopped): Brightens the filling and adds a hint of herbal freshness.
- Egg (1, beaten for egg wash): Creates a beautifully golden and shiny crust.
How to Make Chicken Pot Pie Recipe
Step 1: Prepare the Crust and Oven
Begin by preheating your oven to 425 degrees. Roll out the first chilled pie crust disk into a 12-inch circle, then carefully transfer it to a 9-inch pie dish. This crust forms the sturdy and flaky base that will hold all the wonderful filling together perfectly.
Step 2: Cook the Vegetables and Create the Roux
In a large skillet, melt the unsalted butter over medium heat. Add the chopped onions and sauté for 4 to 5 minutes until they become translucent and soft. Stir in the minced garlic and cook for another minute, releasing aromatic scents. Next, whisk in the flour, cooking it for 1 minute to develop a golden roux that will thicken your filling beautifully.
Step 3: Build the Creamy Filling
Season the mixture with salt, black pepper, and celery seed. Gradually pour in the heavy cream and chicken stock while whisking to keep the sauce smooth. Continue cooking for 6 to 8 minutes, until it thickens into a luscious, creamy sauce that will envelop every piece of chicken and veggie perfectly.
Step 4: Add Chicken and Veggies to the Filling
Mix the shredded or diced chicken, diced carrots, potato pieces, and frozen peas directly into the thickened sauce. Stir everything gently but thoroughly, making sure the veggies are evenly coated. Pour this hearty filling into the pie crust-lined dish, preparing the stage for the top crust.
Step 5: Seal and Bake the Pie
Roll out the second pie crust disk into a 10-inch circle and lay it over the filling. Tuck any excess dough underneath the bottom crust and crimp the edges to seal the pie completely. Cut small slits in the top crust to allow steam to escape during baking. Brush the crust with the beaten egg wash for that stunning golden sheen. Bake in your preheated oven for 30 to 35 minutes, or until the crust is beautifully golden and the filling bubbles with warmth and goodness.
How to Serve Chicken Pot Pie Recipe
Garnishes
Once out of the oven, sprinkle a little extra freshly chopped parsley over the top for a burst of color and freshness. If you’re feeling extra fancy, a light drizzle of cream or a dollop of herbed sour cream can add to the inviting creaminess of your pot pie.
Side Dishes
This Chicken Pot Pie Recipe pairs splendidly with crisp green salads, roasted root vegetables, or even a light bowl of soup if you want to double down on comfort. Choose sides that add texture contrast and a splash of freshness to complement the rich, satisfying filling.
Creative Ways to Present
For a fun twist, consider making individual pot pies using ramekins or muffin tins using the same recipe. This makes serving easier and adds a charming personal touch to your meal. You can also cut the pie into squares and serve with a drizzle of gravy or extra sauce on the side for dipping.
Make Ahead and Storage
Storing Leftovers
This Chicken Pot Pie Recipe keeps wonderfully in the refrigerator for up to 3 days. Just cover it tightly with plastic wrap or foil to maintain the crust’s crispiness and the filling’s moisture.
Freezing
You can freeze the pot pie either before or after baking. If freezing before baking, wrap well and bake straight from the freezer, adding extra baking time. For already baked pot pies, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat and bring back that perfectly crisp crust, bake the leftovers in a 350 degree oven for about 20 minutes or until the filling is hot and the crust is crisp. Avoid microwaving if you want to keep the texture intact.
FAQs
Can I use store-bought pie crust for this Chicken Pot Pie Recipe?
Absolutely! While homemade crust adds that special touch of flakiness and flavor, store-bought pie crusts work just fine for a quicker prep time without sacrificing taste.
What type of chicken works best for the filling?
Cooked chicken breast or thighs shredded or diced both work great. Using leftover roast chicken or rotisserie chicken makes this recipe super convenient and flavorful.
Can I add other vegetables to the pie?
Definitely! Feel free to toss in mushrooms, corn, or green beans to customize the filling to your liking. Just adjust cooking times so everything is tender before baking.
Is there a way to make this Chicken Pot Pie Recipe gluten-free?
Yes, swap the all-purpose flour for a gluten-free flour blend for thickening, and use a gluten-free pie crust. The filling will still be creamy and delicious without gluten.
How can I make this recipe dairy-free?
To make the filling dairy-free, substitute the butter with a plant-based alternative and swap heavy cream for coconut milk or a dairy-free cream substitute. This way, everyone can enjoy the rich, comforting flavors.
Final Thoughts
Making this Chicken Pot Pie Recipe is more than just cooking a meal — it’s creating a warm, cozy experience that reminds you of home. Whether you’re a seasoned chef or a kitchen newbie, this recipe is approachable and endlessly satisfying. So grab your apron, gather those lovely ingredients, and treat yourself and your loved ones to a homemade pot pie that’s as delicious as it is comforting. You won’t regret it!
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Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A classic Chicken Pot Pie recipe featuring a flaky homemade pie crust filled with tender chicken, hearty vegetables, and a creamy, flavorful sauce. Perfect for a comforting dinner, this dish combines simple ingredients with easy steps to create a satisfying meal for six.
Ingredients
Pie Crust
- 1 homemade pie crust (2 discs)
Filling
- 4 cups cooked chicken (shredded or diced)
- 6 tablespoons unsalted butter
- 1 medium onion (1 cup chopped)
- 3 carrots (diced)
- 1 medium potato (peeled and cut into 1/2 inch pieces)
- 2 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 cup frozen peas (do not thaw)
- 1 tablespoon parsley (finely chopped, plus more for garnish)
Finishing
- 1 egg (beaten for egg wash, mixed with 2 tablespoons water)
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 425°F (220°C). Roll one chilled pie crust disk into a 12-inch circle and carefully transfer it into a 9-inch pie dish, gently pressing it to fit the shape.
- Sauté Vegetables and Make Roux: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent. Stir in minced garlic and cook for an additional minute. Sprinkle in the flour and whisk constantly for 1 minute to form a roux.
- Add Seasonings and Liquids: Season the roux with kosher salt, black pepper, and celery seed. Gradually pour in the chicken stock and heavy cream, whisking continuously until the mixture is smooth and thickened, about 6-8 minutes.
- Combine Filling Ingredients: Add shredded chicken, diced carrots, potatoes, and frozen peas directly to the skillet. Stir well to evenly coat all ingredients in the creamy sauce. Pour the filling into the prepared pie crust.
- Top and Seal Pie: Roll out the second pie crust disk into a 10-inch circle and place it over the filling. Trim the edges to leave a small overhang, then fold the excess dough under the bottom crust edge and crimp to seal securely.
- Vent, Glaze and Bake: Cut small slits in the top crust to allow steam to escape. Brush the surface generously with egg wash made by beating one egg with 2 tablespoons water. Bake the pie in the preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbly.
Notes
- Use freshly cooked chicken leftovers or rotisserie chicken for convenience.
- Do not thaw the frozen peas before adding to preserve their texture.
- Adjust seasoning according to taste, especially salt and pepper.
- Allow pie to cool for 10-15 minutes before serving to let filling set.
- Pie crust can be purchased pre-made to save time.
