Chicken Pot Pie is a cozy dish filled with tender chicken, warm veggies, and creamy sauce, all tucked inside a flaky crust. It’s the ultimate comfort food for chilly days!
Who doesn’t love a big slice of pie filled with goodies? I like to make extra to enjoy the next day—it’s even better after a night in the fridge! 🍽️
Key Ingredients & Substitutions
Cooked Chicken: You can use any leftover cooked chicken, but rotisserie chicken works great for its flavor and convenience. If you’re vegetarian, try chickpeas or tofu as a meat alternative.
Frozen Peas: While frozen peas are handy, feel free to use fresh peas in season. You can also swap them for green beans or corn if you prefer.
Butter and Flour: These create a roux for your sauce. If you want a lower-fat option, try using olive oil instead of butter, and you can use whole wheat flour for a healthier twist.
Milk or Half-and-Half: For a creamier filling, half-and-half is excellent. If you need a dairy-free option, coconut milk or any plant-based milk works just fine, though taste will vary slightly.
Pie Crust: I usually use refrigerated pie crust for ease, but homemade crust is always a hit! If you want to skip the crust, consider a biscuit topping for a fun twist.
How Do I Get the Filling Just Right?
The filling is what makes or breaks your pot pie! The key is to get it thick enough so it doesn’t run out when you cut into the pie. Here’s how to ensure it’s perfect:
- Cook the flour in butter until light golden to get rid of raw flour taste.
- Add the broth and milk slowly while whisking to avoid lumps.
- Keep stirring on medium heat until it thickens. It should coat the back of a spoon when done.
- Let it cool for a few minutes before adding into the pie to prevent making the crust soggy.
Following these steps will give you a deliciously creamy and chunky filling that’s just right for your chicken pot pie!
Chicken Pot Pie
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (plus more for garnish)
- 1/4 teaspoon dried basil
- 1 small onion, chopped
- 1 3/4 cups chicken broth
- 2/3 cup milk or half-and-half
- 1 package (2 crusts) refrigerated pie crust or homemade pastry dough
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This cozy Chicken Pot Pie takes about 15 minutes to prepare and about 30-35 minutes to bake in the oven. So set aside about an hour for everything, plus a gentle 10 minutes of cooling time before serving! It’s simple and delicious from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This way, it’s ready for the pie when you’re done assembling it!
2. Cook the Veggies:
In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion, diced carrots, and celery to the pan. Cook them, stirring occasionally, until the veggies are tender—this should take about 5 minutes.
3. Make the Sauce:
Once the vegetables are ready, stir in the flour, salt, pepper, thyme, and basil. Mix until it forms a paste. Cook this mixture for 1-2 minutes while stirring constantly to get rid of that raw flour taste.
4. Thicken It Up:
Gradually whisk in the chicken broth and milk or half-and-half. Keep cooking, whisking often, until the sauce thickens and starts to bubble, around 5-7 minutes. It should be nice and creamy!
5. Combine and Remove from Heat:
Now, stir in the shredded chicken and frozen peas. Mix everything together well, then remove it from heat.
6. Assemble the Pie:
Roll out one pie crust and place it into a deep 9-inch pie dish or individual ramekins. Pour the chicken filling into the crust-lined dish, spreading it evenly. Cover the filling with the second pie crust. Trim and seal the edges by pinching them together. Don’t forget to cut slits in the top crust to allow steam to escape!
7. Add the Finishing Touches:
Brush the top crust with the beaten egg for that beautiful golden finish. You can sprinkle a bit of dried thyme for added flavor and presentation.
8. Baking Time:
Place the pie in the preheated oven and bake for about 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it so it doesn’t get too dark!
9. Cool and Serve:
Once done, let the chicken pot pie rest for about 10 minutes before slicing and serving. This will help the filling set a bit more and make it easier to serve.
Enjoy a warm, comforting slice of chicken pot pie with that flaky golden crust and creamy vegetable-filled interior! It’s a dish that warms your heart and fills your tummy!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure it’s completely thawed before using. Thaw frozen chicken in the fridge overnight or quickly in a sealed plastic bag submerged in cold water. Pat it dry before adding to the filling to avoid extra moisture.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the filling and store it in the fridge for up to 24 hours. Just assemble the pie with the crusts right before baking to ensure a fresh, flaky texture when served.
How to Store Leftovers?
Store any leftover chicken pot pie in an airtight container in the fridge for up to 3 days. To reheat, cover it loosely with foil and warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions for a quicker option.
Can I Substitute the Vegetables?
Definitely! Feel free to swap in your favorite vegetables. Consider using diced potatoes, corn, green beans, or even mushrooms for a different twist. Just make sure they are cooked before adding to the filling for the best texture.