Go Back
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup potatoes, peeled and diced - 1/2 cup celery, diced - 1 medium onion, finely chopped - 4 tablespoons unsalted butter - 1/3 cup all-purpose flour - 2 cups chicken broth (preferably low sodium) - 1 cup whole milk - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and freshly cracked black pepper, to taste - 1 package (containing 2 crusts) refrigerated pie crusts - 1 egg, beaten (for egg wash) For a warm, hearty meal, these ingredients are the backbone of your classic chicken pot pie. Each item brings its own flavor and texture, making every bite a delight. The chicken gives protein, while the veggies add sweetness and crunch. The creamy sauce ties everything together, making it comforting. - Fresh herbs like parsley or thyme for garnish - A splash of white wine for added depth - Other vegetables like corn or mushrooms for variety Adding optional ingredients can elevate your pot pie. Fresh herbs brighten the dish, while a splash of white wine adds richness. Feel free to include extra veggies for more color and flavor. - Large skillet for sautéing - 9-inch pie dish for baking - Sharp knife for cutting and slitting the crust - Measuring cups and spoons for accuracy - Whisk for creating a smooth sauce Having the right tools makes cooking easier. A large skillet helps sauté veggies evenly. A good pie dish ensures proper baking. Each tool plays a role in making your chicken pot pie a success. {{ingredient_image_2}} First, preheat your oven to 425°F (220°C). This gets the oven ready for baking. While that heats up, grab a large skillet. Melt four tablespoons of unsalted butter over medium heat until it bubbles. Add one medium finely chopped onion, one cup of diced carrots, and half a cup of diced celery. Sauté this mix for about five minutes. You want the onion to turn translucent and the veggies to soften. Next, add one pound of bite-sized chicken pieces to the skillet. Stir it often for seven to eight minutes. Cook until the chicken is no longer pink inside. Now, sprinkle one-third cup of all-purpose flour over the chicken and veggies. Stir until everything is coated. Cook for one to two minutes to get rid of the raw flour taste. Slowly whisk in two cups of low-sodium chicken broth and one cup of whole milk. Keep stirring until the mix simmers gently and thickens into a creamy sauce. Stir in one cup of peas and one cup of diced potatoes. Add one teaspoon of dried thyme and one teaspoon of garlic powder. Season with salt and freshly cracked black pepper to taste. Let this filling simmer for five more minutes. Remove it from heat and set aside. Now, roll out the first pie crust. Place it into a 9-inch pie dish. Let the edges hang over the rim. Spoon the chicken and veggie filling into the crust, spreading it evenly. Roll out the second pie crust and place it over the filled pie. Pinch the edges to seal. Cut small slits in the top to let steam escape. Brush the top crust with a beaten egg for a golden finish. Place the pie in your preheated oven and bake for 30 to 35 minutes. Look for a golden crust and bubbly filling. Once baked, let the pie cool for about ten minutes. Slice it and serve warm. Enjoy your comforting chicken pot pie! Making chicken pot pie can feel simple, but small errors can spoil it. Here are key mistakes to avoid: - Overcooking Chicken: Cook it until just done. If you overcook it, the chicken can become dry. - Skipping the Egg Wash: This step gives your crust a beautiful golden color. Don’t skip it! - Not Letting It Rest: Allow the pie to rest after baking. This helps the filling set and makes slicing easier. A flaky crust is a must for a great chicken pot pie. Here’s how to get it just right: - Keep Ingredients Cold: Use cold butter and water. This keeps the crust flaky as it bakes. - Don’t Overwork the Dough: Mix gently. If you handle it too much, the results can be tough. - Use a Rolling Pin: Roll the dough evenly. This ensures a consistent thickness for even baking. Add depth to your filling with herbs and spices. Here are some favorites: - Thyme: It pairs well with chicken and adds a lovely earthy flavor. - Garlic Powder: A little goes a long way, giving your filling a nice kick. - Black Pepper: Freshly cracked black pepper adds a subtle heat. Feel free to experiment! Adding herbs like rosemary or parsley can brighten the dish. Pro Tips Use Leftover Roast Chicken: For a quicker preparation, substitute cooked leftover roast chicken instead of raw chicken breasts. This not only saves time but also adds extra flavor. Customize Your Veggies: Feel free to swap in your favorite vegetables such as corn, green beans, or mushrooms. This allows you to tailor the pot pie to your taste preferences. Prevent Soggy Bottom: To keep the bottom crust from getting soggy, consider pre-baking it for 5-7 minutes before adding the filling. This helps to create a crispier texture. Make Ahead: Prepare the filling in advance and store it in the refrigerator for up to 2 days. When ready to bake, just assemble the pie and pop it in the oven for a quick meal. {{image_4}} You can easily make a vegetarian version of chicken pot pie. Replace the chicken with hearty veggies like mushrooms, zucchini, and chickpeas. This adds protein and flavor. Use vegetable broth instead of chicken broth. You can also add tofu for extra texture. The filling will still be creamy and satisfying. If you need a gluten-free crust, there are great options. You can find pre-made gluten-free pie crusts in stores. Alternatively, make your own crust using gluten-free flour blends. Combine almond flour with coconut flour for a unique flavor. Just make sure to follow the package instructions for best results. Get creative with your pot pie filling! Add mushrooms for an earthy taste. Sweet corn brings a pop of sweetness that balances the dish. You can also try adding spinach or kale for a healthy twist. Mix and match your favorite veggies to make it your own. The goal is to keep it fun and tasty! To keep your chicken pot pie fresh, store it in the fridge. First, let the pie cool to room temperature. Then, cover it tightly with plastic wrap or aluminum foil. It will stay good for about 3 to 4 days. If you have leftover filling, store it in an airtight container. When you are ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the pie on a baking sheet to catch any drips. Cover it loosely with foil to prevent burning the crust. Heat for about 20 to 25 minutes. Check that the center is hot before serving. Freezing chicken pot pie is a great way to save it for later. Make sure the pie is fully cooled. Wrap it tightly in plastic wrap, then in foil. This helps prevent freezer burn. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating. If you freeze it unbaked, you can pop it straight in the oven from frozen. Just add 10 to 15 minutes to the baking time. I recommend using boneless, skinless chicken breasts for pot pie. They cook evenly and stay tender. If you want more flavor, you can use thighs. They add a richer taste, but breasts are the classic choice. You can tell the pot pie is done when the crust turns golden brown. The filling should bubble around the edges. If you check the center, it should be hot, not cool. A thermometer can help; the inside should reach 165°F (74°C). Yes! You can prepare the filling a day before. Store it in the fridge. When ready, assemble the pie and bake. You can also freeze the filling for up to three months. Just thaw it before baking. To thicken the filling, add more flour. Mix a tablespoon of flour with cold water to make a slurry. Stir it into the hot filling. Cook for a few more minutes until it thickens. You can also add mashed potatoes for extra thickness. Reheat your pot pie in the oven for the best results. Set it to 350°F (175°C) and heat for about 20 minutes. If the crust gets too dark, cover it with foil. You can also use a microwave, but the crust might get soggy. We explored the classic chicken pot pie, from key ingredients to creative twists. You learned how to avoid common mistakes and achieve a flaky crust. We discussed storage tips and answered common questions about cooking and reheating. Making chicken pot pie can be fun and rewarding. With these steps, you can impress anyone with your cooking skills. Enjoy your delicious creation, and don’t hesitate to experiment with flavors!

Hearty Chicken Pot Pie

A comforting and delicious chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pie crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup potatoes, peeled and diced
  • 1/2 cup celery, diced
  • 1 medium onion, finely chopped
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (preferably low sodium)
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste salt and freshly cracked black pepper
  • 1 package refrigerated pie crusts (containing 2 crusts)
  • 1 egg beaten (for egg wash)

Instructions
 

  • Begin by preheating your oven to 425°F (220°C) to ensure it’s hot and ready when the pie is assembled.
  • In a large skillet over medium heat, melt the butter until bubbly. Add the diced onion, carrots, and celery. Sauté for approximately 5 minutes, or until the onion becomes translucent and the vegetables begin to soften.
  • Add the diced chicken to the skillet, stirring frequently. Continue to cook for 7-8 minutes, or until the chicken is no longer pink in the center.
  • Sprinkle the flour evenly over the chicken and vegetable mixture, stirring until everything is well coated. Allow it to cook for 1-2 minutes to remove the raw flour taste.
  • Slowly whisk in the chicken broth and whole milk, stirring continuously. Bring the mixture to a gentle simmer. As it heats, it will begin to thicken, creating a creamy filling.
  • Stir in the peas, diced potatoes, dried thyme, garlic powder, and season generously with salt and pepper. Let the filling simmer for an additional 5 minutes, ensuring it's heated through. Once done, remove from heat and set aside.
  • Roll out the first pie crust and gently place it into a 9-inch pie dish, allowing the edges to hang over the rim. Spoon the chicken and vegetable filling into the crust, spreading it out evenly for a balanced pie.
  • Roll out the second pie crust and carefully place it over the filled pie. Pinch and crimp the edges to create a seal, then use a sharp knife to make several small slits in the top to allow steam to escape during baking.
  • Brush the top crust with the beaten egg, which will give it a lovely golden color as it bakes.
  • Place the pie in the preheated oven and bake for 30-35 minutes. The crust should be golden brown and the filling bubbly when done.
  • After removing the pot pie from the oven, let it rest for about 10 minutes to allow the filling to set. Slice and serve warm.

Notes

Serve in shallow bowls, garnished with fresh parsley or thyme for added color.
Keyword chicken, comfort food, pot pie