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To make Joanna Gaines' Chicken Pot Pie, you will need the following: - 2 cups cooked chicken, diced - 1 cup frozen peas and carrots mix - 1 cup diced potatoes, cooked - 1/2 cup onion, chopped - 1/2 cup celery, chopped - 3 tablespoons butter - 1/3 cup all-purpose flour - 1 3/4 cups chicken broth - 1/2 cup milk - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - 1 pre-made pie crust (or homemade if preferred) - 1 egg (beaten, for egg wash) You can swap some ingredients to fit your taste or what you have on hand: - Use rotisserie chicken instead of cooking your own for a quicker option. - Swap frozen peas and carrots for fresh ones if you prefer. - You can replace the all-purpose flour with cornstarch for a gluten-free option. - Use vegetable broth instead of chicken broth for a vegetarian dish. - If you don't have thyme, try using rosemary or oregano for a different flavor. Using fresh ingredients makes a big difference in flavor. Here are some tips: - Choose bright green peas and vibrant orange carrots if using fresh. - Select firm, smooth potatoes for the best texture. - Look for onions that feel heavy for their size and have no soft spots. - Buy celery with crisp stalks for crunch and freshness. - Store fresh herbs, like thyme, in a damp paper towel in the fridge to keep them fresh longer. These ingredient tips help you create a comforting and delicious Chicken Pot Pie. Enjoy cooking! {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C). This helps get a nice, golden crust. 2. In a large saucepan, melt 3 tablespoons of butter over medium heat. 3. Add 1/2 cup of chopped onion and 1/2 cup of chopped celery. Cook until soft, about 3-4 minutes. 4. Stir in 1/3 cup of all-purpose flour. Cook for one minute to form a roux. 5. Gradually whisk in 1 3/4 cups of chicken broth and 1/2 cup of milk. Cook until thick, about 5-7 minutes. 6. Mix in 2 cups of diced cooked chicken, 1 cup of frozen peas and carrots, and 1 cup of cooked diced potatoes. Add 1 teaspoon each of dried thyme and garlic powder. Season with salt and pepper to taste. 7. Pour the chicken mixture into a baking dish. Ovens can vary in heat. Keep an eye on the pie as it bakes. If your oven runs hot, reduce the temperature to 400°F (200°C). If it runs cool, you can increase it to 450°F (230°C). Check the pie at 25 minutes. If the crust looks golden, it’s ready! For a flaky crust, use a pre-made pie crust or make your own. Roll it out evenly. After placing it over the filling, press the edges to seal. Cut a few slits in the top for steam to escape. Brush with a beaten egg for a golden finish. This adds flavor and color! When making chicken pot pie, some mistakes can ruin your dish. First, avoid using raw chicken. Always use cooked chicken for the best results. Second, don’t skip the roux. This thickens the sauce and adds flavor. Lastly, watch the bake time. If you bake too long, the crust can burn. You can prepare chicken pot pie ahead of time. Make the filling and let it cool. Store it in the fridge for up to two days. You can also assemble the pie but wait to bake it. When ready, bake it fresh for the best taste. Just add a few extra minutes to the bake time if it’s cold. Serve your chicken pot pie on rustic plates. A sprinkle of fresh parsley adds color and flavor. Pair it with a fresh salad for a complete meal. You can also serve it with warm bread or biscuits to soak up the delicious filling. Enjoy every bite! Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using rotisserie chicken instead of cooking chicken from scratch. It adds flavor and saves time! Customize Your Vegetables: Feel free to swap out the peas and carrots for your favorite vegetables, such as corn or green beans, to personalize your pot pie. Make It Ahead: This chicken pot pie can be assembled ahead of time and refrigerated or frozen. Just add a few extra minutes to the baking time if it’s cold from the fridge or frozen. Use Fresh Herbs: For an enhanced flavor profile, incorporate fresh herbs such as thyme or parsley instead of dried ones. Fresh herbs can elevate the dish significantly. {{image_2}} To make a vegetarian version of Joanna Gaines Chicken Pot Pie, swap the chicken for hearty veggies. You can use: - 2 cups of cooked mushrooms, diced - 1 cup of chopped bell peppers - 1 cup of diced zucchini - 1 cup of frozen peas and carrots mix Cook the veggies in the same way you would the chicken. Use vegetable broth instead of chicken broth. This gives a rich flavor without meat. For a gluten-free chicken pot pie, you need to change a few key ingredients. Use gluten-free flour to make the roux. You can also use a gluten-free pie crust. Here’s what to do: - Replace all-purpose flour with 1/3 cup of gluten-free flour blend. - Choose a store-bought gluten-free pie crust or make your own. This way, anyone can enjoy this cozy dish without worry. Want to spice things up? You can add new flavors to your pot pie. Here are some ideas: - Spicy: Add 1 teaspoon of chili powder and some diced jalapeños to the filling. This adds a fun kick. - Herbaceous: Include fresh herbs like rosemary or parsley. This brightens the dish and adds depth. - Creamy: Stir in a bit of sour cream or cream cheese for a rich, velvety texture. These variations let you play with flavors and make the dish your own. To keep your chicken pot pie fresh, let it cool first. Then, place leftovers in an airtight container. Make sure to cover it well. Store it in the fridge for up to three days. If you want to enjoy it later, you can freeze it. When you're ready to eat leftovers, preheat your oven to 350°F (175°C). Place the pie in a baking dish. Cover it with foil to prevent the crust from burning. Heat for about 20 to 25 minutes. If you want a crispy crust, remove the foil for the last 5 minutes. To freeze your chicken pot pie, first, let it cool completely. Wrap it tightly in plastic wrap, then in foil. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to bake, thaw it in the fridge overnight before reheating. Enjoy a warm slice anytime! Joanna Gaines Chicken Pot Pie can last in the fridge for about 3 to 4 days. Make sure to cover it well. Use plastic wrap or a tight lid to keep it fresh. If you notice any off smells or mold, it’s best to throw it away. Yes, you can use rotisserie chicken for this recipe. It saves time and adds great flavor. Just shred the chicken and mix it with the other ingredients. This shortcut makes the dish even easier to prepare while keeping it tasty. To freeze chicken pot pie, let it cool completely first. Wrap it tightly in plastic wrap and then in foil. This prevents freezer burn. You can also freeze it before baking. Just make sure to add extra baking time when you cook it from frozen. We explored the essential ingredients for Joanna Gaines Chicken Pot Pie and how to choose fresh ones. You learned step-by-step how to prepare and cook, ensuring a perfect crust. I also shared tips to avoid common mistakes and how to store leftovers seamlessly. Finally, I highlighted tasty variations and answered common FAQs. With this guide, you can make a delicious chicken pot pie confidently. Enjoy your cooking journey and impress your family and friends!

Cozy Comfort Chicken Pot Pie

A warm and hearty chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, diced
  • 1 cup frozen peas and carrots mix
  • 1 cup diced potatoes, cooked
  • 0.5 cup onion, chopped
  • 0.5 cup celery, chopped
  • 3 tablespoons butter
  • 0.33 cup all-purpose flour
  • 1.75 cups chicken broth
  • 0.5 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 to taste Salt
  • 1 to taste Pepper
  • 1 pre-made pie crust or homemade if preferred
  • 1 egg beaten, for egg wash

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large saucepan, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened (about 3-4 minutes).
  • Stir in the flour and cook for an additional minute to create a roux.
  • Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Cook until the mixture thickens, about 5-7 minutes.
  • Add the cooked chicken, peas and carrots, cooked potatoes, thyme, garlic powder, salt, and pepper to the saucepan. Mix well until everything is combined and heated through.
  • Transfer the chicken mixture into a baking dish.
  • Roll out your pie crust and carefully lay it over the filling, pressing down the edges to seal. Cut a few slits in the top for steam to escape.
  • Brush the top of the pie crust with the beaten egg for a golden finish.
  • Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  • Allow to cool for a few minutes before serving.

Notes

Serve slices on rustic plates and garnish with freshly chopped parsley for a pop of color. Enjoy with a side of fresh salad for a wholesome meal!
Keyword chicken, comfort food, pot pie