This Chicken Pot Pie is like a warm hug on a plate! Filled with tender chicken, fresh veggies, and creamy sauce, all wrapped in a flaky crust, it’s comfort food at its best.
I love how satisfying it is to cut into that crust and let the yummy filling spill out. Plus, it makes the whole house smell delicious—my family can’t resist coming to the kitchen!
Key Ingredients & Substitutions
Cooked Chicken: Rotisserie chicken is my go-to for this dish. It’s easy, tasty, and saves time. If you prefer, use leftover chicken or even cooked turkey for a twist!
Vegetables: Carrots and peas are classic choices. For added flavor, consider using diced potatoes, green beans, or corn. Fresh veggies can also be swapped in, but adjust cooking times to ensure they’re tender.
Butter and Flour: These create a creamy sauce. You can use olive oil instead of butter for a lighter option, and cornstarch can replace flour if you’re gluten-free. Just mix it in with the liquids instead of cooking it first.
Milk or Half-and-Half: I use half-and-half for extra creaminess, but regular milk works too. For a dairy-free alternative, almond milk or oat milk can substitute well, just ensure they’re unsweetened.
Pie Crust: While pre-made crusts are convenient, homemade is lovely if you have the time. If you need a quick meal, opt for puff pastry for a flaky top instead!
How Do I Ensure My Pie Crust Isn’t Soggy?
A soggy pie crust can be a bummer! Here are some tips to prevent that from happening:
- Pre-bake the crust: If you’re using homemade dough, consider pre-baking the bottom crust for 10-15 minutes. This helps it firm up before adding the filling.
- Use a baking sheet: Always place your pie on a baking sheet. This catches any drips and helps with even baking.
- Avoid too much liquid: Make sure your sauce thickens sufficiently before adding it to the pie. A thick filling keeps the bottom crust from getting too wet.
- Let it rest: Allow the pie to rest after baking. This helps the filling set, making it easier to slice and keeping the crust crisp.
Now you’re all set to make a yummy Chicken Pot Pie! Happy cooking!
How to Make Classic Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, diced or shredded (rotisserie chicken works well)
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1 cup potatoes, peeled and diced (optional)
- 1/2 cup celery, chopped
For the Sauce:
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk or half-and-half
For the Crust:
- 2 pre-made pie crusts (or homemade equivalent)
- 1 egg (for egg wash)
- Freshly ground black pepper (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and roughly 35 minutes to bake, plus an additional 10 minutes of resting time. In total, you’re looking at about 1 hour and 5 minutes to get this comforting meal on the table!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large saucepan, melt the butter over medium heat. Add the chopped carrots, celery, and potatoes (if using). Sauté until the vegetables begin to soften, about 5-7 minutes. This step helps to enhance the flavors of the veggies.
2. Make the Sauce:
Stir in the flour, salt, pepper, and onion powder (if using) until well blended. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly so it doesn’t stick or burn.
3. Add the Liquids:
Gradually whisk in the chicken broth and milk. Continue cooking and stirring until the mixture thickens and starts to bubble gently. This creates a creamy sauce that will coat all the delicious chicken and veggies!
4. Combine the Filling:
Once thickened, add the cooked chicken and frozen peas to the sauce. Stir to combine and then remove from heat. Your filling should look creamy and inviting!
5. Preheat the Oven:
While you’re getting your filling ready, preheat your oven to 425°F (220°C). This ensures a nice hot environment for your pie.
6. Assemble the Pie:
Roll out one pie crust and fit it into a 9-inch pie dish or individual metal pie tins if you prefer. Pour the chicken filling mixture into the crust, making sure it’s evenly distributed.
7. Add the Top Crust:
Cover the filling with the second pie crust. Trim any excess dough and crimp the edges to seal. Remember to cut a few small slits in the top crust to allow steam to escape while it’s baking.
8. Egg Wash and Seasoning:
Beat the egg in a small bowl and then brush it over the top crust to achieve a golden, shiny finish. Sprinkle freshly ground black pepper on top for extra flavor!
9. Bake the Pie:
Place the pie on a baking sheet to catch drips and bake in the preheated oven for 30 to 35 minutes. It’s done when the crust is golden brown and the filling is bubbly. Enjoy that delicious smell filling your kitchen!
10. Rest and Serve:
Let the pie rest for about 10 minutes before slicing. This helps the filling to set a bit, making it easier to serve. Slice it up and enjoy your comforting chicken pot pie warm!
This recipe yields a classic, flaky chicken pot pie filled with tender chicken and hearty vegetables in a creamy sauce, just like the comforting pie you see in the photo. Enjoy your homemade masterpiece!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen peas, carrots, and even diced potatoes work perfectly. Just add them directly to the sauce without thawing, and they’ll cook nicely while baking.
What Can I Use Instead of Chicken?
If you want a vegetarian option, try substituting the chicken with a mix of mushrooms, extra veggies, or even tofu for protein. You can also use cooked turkey as a great alternative during the holidays!
How to Store Leftover Chicken Pot Pie?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover it with foil and warm it in the oven at 350°F (175°C) until heated through, or use a microwave for a quicker option!
Can I Make This Ahead of Time?
Yes! You can prepare the filling a day in advance and store it in the fridge. Assemble the pie just before baking for the best results. Alternatively, you can bake it in advance and reheat it just before serving.
