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- 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup celery, diced - 1 cup peas (fresh or frozen) - 1 medium onion, chopped - 4 tablespoons butter - 1/3 cup all-purpose flour - 2 cups chicken broth - 1 cup whole milk - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - 1 package refrigerated pie crusts (2 crusts) - 1 egg (for egg wash) This chicken pot pie is a classic comfort food. It starts with fresh, simple ingredients. You need cooked chicken, diced carrots, celery, peas, and onion. These fresh veggies bring color and flavor to the dish. For the cooking base, we use butter and flour to create a roux. This thickens the filling. Chicken broth and milk make it creamy and rich. Dried thyme and garlic powder enhance the taste. Adding salt and pepper is key for flavor balance. Finally, the pie crusts hold everything together. I use refrigerated crusts for ease. You can make your own if you prefer. An egg wash gives the top a beautiful, golden finish. All these ingredients come together to make a warm, hearty meal. Each bite is filled with comforting flavors. It’s a dish that warms the heart and soul. {{ingredient_image_1}} - Preheat the oven to 425°F (220°C). - In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté these veggies until they become tender, about 5 to 7 minutes. - Next, sprinkle in the flour. Stir constantly for about 2 minutes to create a roux. This will help thicken your sauce later. - Gradually whisk in the chicken broth and then the milk. Keep mixing until the sauce is smooth. - Now, stir in the shredded chicken, peas, thyme, garlic powder, salt, and pepper. Mix everything well to combine. - Allow the mixture to simmer for about 5 minutes. This helps it thicken nicely. - Roll out one pie crust and fit it into a 9-inch pie pan. Pour the filling into the crust. - Cover the filling with the second pie crust. Crimp the edges to seal it tight. Cut a few slits in the top crust to let steam escape. - Beat the egg in a small bowl. Brush the egg wash over the top crust for a golden finish. - Bake in the preheated oven for 30 to 35 minutes. Look for a golden brown crust and bubbling filling. - Allow the pot pie to cool for 10 minutes before slicing. This helps the filling set a bit. Enjoy your hearty chicken pot pie! To make a great pie crust, start cold. Use cold butter and chill your dough. Roll it out gently on a floured surface. Aim for a circle about 12 inches wide. If the dough cracks, just press it back together. This keeps it smooth and nice. To prevent a soggy bottom crust, blind bake it. This means baking it without the filling first. Place parchment paper over the crust and add pie weights or dried beans. Bake it for about 10 minutes at 425°F. This helps keep the crust crispy. Adding herbs and spices can really boost the flavor. Try adding fresh rosemary or parsley for a fresh touch. A pinch of cayenne can add warmth. You can also use fresh garlic instead of garlic powder for more flavor. For extra fillings, get creative! You can add mushrooms, corn, or even spinach. Each adds a fun twist to the classic dish. Just make sure to chop them small so they mix well. Every oven is a bit different. If you know your oven runs hot, check your pot pie early. It may need less time. For a cooler oven, add a few extra minutes. Just watch for that golden crust. To ensure the filling cooks through, insert a knife into the center. If it comes out hot, the filling is ready. If it feels cool, give it more time. The inside should be bubbling for the best taste. Pro Tips Use Rotisserie Chicken: For a quicker option, consider using pre-cooked rotisserie chicken. It saves time and adds great flavor! Add Herbs Fresh: Adding fresh herbs like parsley or thyme right before serving can elevate the flavor and presentation of your pot pie. Customize Vegetables: Feel free to substitute or add your favorite vegetables such as corn, green beans, or mushrooms for a personal touch. Let It Rest: Allowing the pot pie to rest for 10 minutes after baking helps the filling set, making it easier to slice and serve. {{image_2}} You can make a vegetarian chicken pot pie by swapping the chicken for plant-based proteins. Consider using chickpeas or lentils for a hearty texture. These options provide protein while keeping the dish satisfying. Instead of chicken broth, use vegetable broth. This change adds a rich flavor without meat. You will still enjoy the creamy filling and all the classic tastes. For those needing gluten-free options, choose a gluten-free pie crust. Many stores offer excellent ready-made crusts. You can also make your own with almond flour or rice flour. To thicken the filling without flour, try using cornstarch or arrowroot powder. Mix it with cold water first to avoid clumping. This keeps the filling creamy and smooth. Add an exciting twist by incorporating curry powder for an Indian flavor. Just a teaspoon can transform the dish into something special. It adds warmth and depth that pairs well with the creamy filling. You can also give it a Mexican flair by using spices like cumin and chili powder. These spices add a kick and pair nicely with the classic ingredients. Try adding some diced jalapeños for extra heat! To store chicken pot pie, let it cool to room temperature. Cover it with plastic wrap or foil. You can also use an airtight container. Properly stored, it lasts about 3 to 4 days in the fridge. Check for any signs of spoilage before eating. If you want to freeze your pot pie, wrap it tightly before baking for best results. Use plastic wrap and then foil. It can stay frozen for up to 2 months. If you freeze it after baking, let it cool first. To thaw, place it in the fridge overnight before reheating. To reheat your chicken pot pie, preheat your oven to 350°F (175°C). Place portioned slices on a baking tray. Cover them with foil for the first 15 minutes. This helps keep the crust crispy. Remove the foil for the last 10 minutes to crisp it up. Enjoy your delicious leftovers! It takes about one hour to make chicken pot pie. The prep time is around 20 minutes. You will spend about 30 to 35 minutes baking it. Yes, you can make chicken pot pie ahead of time. You can prepare the filling a day before. Store it in the fridge and then assemble and bake it when ready. Chicken pot pie pairs well with several side dishes. A simple side salad adds freshness. You can also serve it with steamed vegetables or mashed potatoes. You can tell the pot pie is done when the crust turns golden brown. Look for bubbling filling around the edges. A toothpick inserted should come out clean. Yes, using store-bought chicken is a great option. Shredded rotisserie chicken works well. It saves time and adds great flavor to your pot pie. In this post, I shared how to make a tasty chicken pot pie from scratch. We looked at fresh and cooking ingredients, step-by-step instructions, and helpful tips. I also covered variations and storage info. Remember, the key to a great pot pie is the filling and crust. Don't be afraid to try new flavors or adapt the recipe to fit your needs. Enjoy making this comforting dish!

Hearty Chicken Pot Pie

A comforting and delicious chicken pot pie filled with tender chicken and vegetables, topped with 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 celery, diced
  • 1 cup peas (fresh or frozen)
  • 1 medium onion, chopped
  • 4 tablespoons butter
  • 1.33 cups all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 package refrigerated pie crusts (2 crusts)
  • 1 egg for egg wash

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large skillet over medium heat, melt the butter. Add the chopped onion, carrots, and celery, sautéing until the vegetables are tender (about 5-7 minutes).
  • Sprinkle in the flour, stirring constantly for about 2 minutes to form a roux, ensuring it’s well mixed with the vegetables.
  • Gradually whisk in the chicken broth, followed by the milk, mixing until smooth.
  • Add the shredded chicken, peas, thyme, garlic powder, salt, and pepper to the mixture, stirring to combine. Allow it to simmer for about 5 minutes until it thickens slightly.
  • Remove the skillet from heat and allow the filling to cool while you prepare the crust.
  • Roll out one pie crust and fit it into a 9-inch pie pan. Pour the filling into the crust.
  • Cover with the second pie crust, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
  • Beat the egg in a small bowl and brush the mixture over the top crust 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 10 minutes before slicing and serving.

Notes

Serve slices of the pot pie on individual plates, garnished with fresh parsley for added color. Consider pairing it with a simple side salad for a complete meal.
Keyword chicken, comfort food, pot pie