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- 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup potatoes, diced - 1/2 cup celery, diced - 1 small onion, finely chopped - 3 tablespoons butter - 3 tablespoons all-purpose flour - 2 cups chicken broth - 1 cup milk - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste - 1 refrigerated pie crust (store-bought) - Homemade pie crust option - 1 egg (for egg wash) I love using fresh and simple ingredients in my chicken pot pie. The star is the chicken. Shredded chicken gives the pie a tender bite. Carrots add sweetness, while peas bring a pop of color. Diced potatoes make it hearty. Celery and onion add great flavor. For the sauce, I use butter and flour to make a thick base. Chicken broth gives it a nice depth. Milk makes it creamy. I like to add garlic powder and thyme for extra flavor. Don't forget salt and pepper to taste. When it comes to the crust, I often choose a refrigerated pie crust for ease. If you want to make your own, that works too. An egg wash on top gives the crust a nice shine. This mix of ingredients makes a warm, comforting meal that you'll want to share with family and friends. Enjoy your cooking adventure! {{ingredient_image_1}} Set the oven to 425°F (220°C). This is the perfect temperature for golden crusts. Melt 3 tablespoons of butter in a large pot over medium heat. Add the finely chopped onion, diced celery, carrots, and potatoes. Sauté for 5 to 7 minutes until they start to soften. This brings out their natural flavors. Next, stir in 3 tablespoons of flour and cook for 1 minute. This helps thicken the filling. Gradually whisk in 2 cups of chicken broth and 1 cup of milk. Keep stirring until the mixture thickens, which takes about 3 to 5 minutes. Now add 2 cups of shredded chicken, 1 cup of peas, 1 teaspoon of garlic powder, and 1 teaspoon of dried thyme. Season with salt and pepper to taste. Stir well and let the filling simmer for another 5 minutes. This step builds a rich taste. Roll out a refrigerated pie crust into a large pie dish. Pour the chicken filling into the crust, ensuring it is evenly spread. If you prefer, cover it with another pie crust. If using a single crust, fold the edges over the filling. Then, cut slits into the top crust to allow steam to escape. Beat 1 egg and brush it over the crust. This creates a lovely golden-brown finish when baked. Place the pie in the preheated oven and bake for 30 to 35 minutes. Look for a golden-brown crust and bubbling filling as signs of doneness. Let the pot pie cool for a few minutes before slicing. This helps the filling set and makes serving easier. Enjoy your warm, comforting dish! Achieving a flaky crust is key to a great chicken pot pie. Use cold butter and ice water to make your dough. This keeps the fat solid and helps create layers. Roll out your crust gently to avoid tearing. To avoid soggy bottoms, bake the crust briefly before filling. This is called blind baking. It helps set the crust and keeps it crisp. Place parchment paper on the crust and fill it with pie weights or beans. Bake for about 10 minutes at 425°F. Customizing seasonings can make your pot pie unique. Try adding fresh herbs like parsley or rosemary for a fresh taste. You can also mix in spices like paprika or cumin for warmth. Adding extra vegetables boosts flavor and nutrition. Consider mushrooms, corn, or green beans. You can even toss in some spinach for a pop of green. This not only tastes great but adds color too. Pairing sides with chicken pot pie can elevate your meal. A simple green salad with a light vinaigrette works well. It adds freshness and crunch. For presentation, serve slices on warm plates. A sprinkle of fresh herbs, like parsley, adds color. You can also use a dollop of sour cream or a drizzle of gravy for extra flavor. Pro Tips Use Rotisserie Chicken: For a quicker preparation, use store-bought rotisserie chicken; it saves time and adds great flavor. Customize Your Veggies: Feel free to swap in your favorite vegetables like corn or green beans for a personalized touch. Thicken the Filling: If you prefer a thicker filling, increase the amount of flour or let it simmer longer before adding it to the crust. Make-Ahead Option: Prepare the filling and store it in the fridge for up to a day, then assemble and bake when ready to serve. {{image_2}} You can easily change the crust to fit your diet. For a gluten-free crust, use almond flour or a store-bought gluten-free option. These alternatives keep the pie tasty and safe for those with gluten issues. For a dairy-free version, swap milk with almond milk or coconut milk. These options work well without losing flavor. If you want to mix things up, try turkey instead of chicken. This makes a great pot pie after Thanksgiving. You can also use vegetarian options like tofu or chickpeas. They add protein and a nice texture to the dish. Leftover holiday meats can also shine in this recipe. Just shred them and mix them into the filling. Adding new ingredients can give your pot pie an exciting twist. For instance, mushrooms add a rich taste. Corn contributes a sweet crunch that pairs well with the creamy filling. You can also experiment with spices. Try paprika for a smoky flavor or rosemary for a fresh kick. Even small changes can create a new favorite! To store leftover chicken pot pie, let it cool first. Cover the pie with plastic wrap or aluminum foil. You can also use an airtight container. This helps keep the pie fresh. Store it in the fridge for up to three days. Always check for any signs of spoilage before enjoying. Freezing chicken pot pie is easy and great for meals later. First, let the pie cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This prevents freezer burn. You can also slice the pie and freeze individual pieces. For future meals, label the pie with the date and type. To thaw, place the pie in the fridge overnight. Reheat it in the oven at 350°F (175°C) for about 30-40 minutes. Make sure it's hot all the way through. Chicken pot pie lasts three days in the fridge. If you freeze it, it can last up to three months. After that, the quality may drop. Always check the pie before eating. If it looks or smells off, it's best to toss it. Yes, you can use rotisserie chicken. It saves time and adds great flavor. Using pre-cooked chicken means you skip cooking and shredding. This option makes your chicken pot pie quick and easy! To reheat, use the oven. Preheat it to 350°F (175°C). Place the pie on a baking sheet. Cover it with foil to keep the crust from burning. Heat for about 20-25 minutes. This method keeps the crust crispy and the filling warm. Pair chicken pot pie with simple sides. A fresh salad works well. You can also serve steamed veggies like green beans. A light drink, like iced tea or lemonade, complements this dish nicely. Yes, you can make it ahead. Prepare the filling and store it in the fridge. You can also assemble the pie and freeze it. Just remember to bake it straight from the freezer. It takes about 10-15 more minutes. In this article, we explored the key ingredients and steps to make a delicious chicken pot pie. We discussed how to prepare the filling, choose the right crust, and even add your own twists. Remember, you can adjust flavors or use different proteins as needed. Lastly, proper storage extends the life of your pot pie, ensuring it stays tasty for later. With these tips, you can create a comforting dish perfect for any meal. Enjoy making your chicken pot pie your way!

Ultimate Chicken Pot Pie

A hearty and comforting 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 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup potatoes, diced
  • 0.5 cup celery, diced
  • 1 small onion, finely chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 1 each refrigerated pie crust (or homemade if preferred)
  • 1 each egg (for egg wash)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large pot, melt the butter over medium heat. Add the chopped onion, celery, carrots, and potatoes, and sauté for about 5-7 minutes until they start to soften.
  • Stir in the flour and cook for an additional minute, ensuring to coat the veggies evenly.
  • Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens (approximately 3-5 minutes).
  • Add the shredded chicken, peas, garlic powder, thyme, salt, and pepper to the pot. Stir well to combine, and let the filling simmer for another 5 minutes.
  • Roll out the pie crust into a large pie dish and pour the chicken filling into it.
  • Cover with another pie crust or fold the edges of the bottom crust over the filling if using a single crust. Cut slits in the top crust for steam escape.
  • Beat the egg and brush it over the crust for a golden-brown finish.
  • Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and bubbling.
  • Let the pot pie cool for a few minutes before slicing and serving.

Notes

Serve individual slices on warm plates, garnished with fresh herbs like parsley for a pop of color!
Keyword chicken, comfort food, pot pie