This Chicken Pot Pie is just like a warm hug on a chilly day. Packed with tender chicken, fresh veggies, and creamy sauce, all wrapped in a flaky crust, it’s comfort food at its best!
Whenever I make this, I can’t help but sneak bites of the filling before it’s baked. Who can resist that good stuff? Plus, it’s a perfect way to use up leftover chicken!
Key Ingredients & Substitutions
Unsalted Butter: This is key for a rich flavor. If you want a lighter option, use olive oil or coconut oil. You can also use margarine if you need a dairy-free option.
All-Purpose Flour: This is essential for thickening your filling. For a gluten-free option, try using a gluten-free all-purpose flour blend or cornstarch as a thickener.
Chicken: Shredded rotisserie chicken works great for its convenience. If you’re vegetarian, consider using mushrooms or chickpeas as a hearty substitute.
Veggies: Carrots, peas, and corn are classic choices. You can mix in green beans, diced potatoes, or any leftover veggies you have. Fresh or frozen works well here.
Pie Crust: Store-bought crust is a time-saver, but homemade crust can be more satisfying. You can also use puff pastry for a flaky alternative.
What’s the Best Way to Thicken the Filling?
Thickening the filling can be crucial for a perfect pot pie. Here’s how to do it right:
- Start by cooking your vegetables in butter until they soften. This adds flavor!
- Sprinkle flour over the veggies and whisk for about 2 minutes. This helps cook out the raw flour taste.
- Gradually whisk in chicken broth and milk. Don’t rush—this helps avoid lumps!
- Continue stirring until the mixture thickens, about 4-5 minutes. If it doesn’t thicken, don’t worry, just let it cook a bit longer.
Remember, a thick filling prevents the bottom crust from getting soggy. Trust me, a little patience at this step is worth it for a delicious outcome!
How to Make Delicious Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme (optional)
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup celery, diced
- 1 medium onion, finely chopped
For the Crust:
- 1 package refrigerated pie crusts (2 crusts) or homemade pie dough
For the Finish:
- 1 egg, beaten (for egg wash)
- Fresh or dried parsley for garnish (optional)
How Much Time Will You Need?
This Chicken Pot Pie recipe takes about 15 minutes to prepare and 30-35 minutes to bake, for a total of around 50 minutes from start to finish. It’s a great option for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by melting the unsalted butter in a large skillet or saucepan over medium heat. Add in the chopped onions, diced carrots, and celery. Cook everything together for about 5-7 minutes until the vegetables are nice and softened.
2. Make the Sauce:
Next, sprinkle the all-purpose flour, salt, black pepper, onion powder, and thyme (if using) over the cooked vegetables. Stir continuously for about 2 minutes. This helps to cook the flour without browning it and will give your filling a nice, thick consistency.
3. Add Liquids:
Gradually whisk in the chicken broth and milk, making sure there are no lumps. Keep cooking and stirring for about 4-5 minutes, or until the sauce thickens and turns creamy.
4. Add Chicken and Vegetables:
Stir in the shredded chicken, frozen peas, and corn. Heat the mixture through for another 2-3 minutes before removing it from the heat.
5. Preheat the Oven:
While the filling cools slightly, preheat your oven to 425°F (220°C).
6. Prepare the Crust:
Roll out one pie crust and fit it into a 9-inch pie dish. Pour the creamy chicken filling evenly into the crust.
7. Top the Pie:
Roll out the second pie crust and place it over the filling. Trim any excess dough from the edges and press the edges together to seal. Remember to cut a few slits in the top crust to allow steam to escape during baking!
8. Apply Egg Wash:
Brush the top crust with the beaten egg to give it a lovely golden color. You can also sprinkle some dried parsley or herbs on top for a nice touch.
9. Bake the Pie:
Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Your kitchen will smell amazing!
10. Cool and Serve:
Allow the chicken pot pie to cool for about 10 minutes before slicing. This will help the filling set a little more. Serve it warm and enjoy your delicious, comforting meal!
This recipe will give you a rich and flaky chicken pot pie, filled with a creamy and savory mixture of chicken and classic vegetables like peas, carrots, and corn—truly a hearty meal perfect for any time!
Can I Use Frozen Chicken in This Recipe?
Yes! Just ensure that the chicken is fully cooked before you add it to the filling. You can use shredded rotisserie chicken or freeze leftover chicken for a quick addition!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with whole milk or a combination of milk and a touch of flour to thicken it. Alternatively, for a dairy-free version, use coconut milk or non-dairy cream.
How Do I Store Leftovers?
Store any leftover chicken pot pie in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the filling a day ahead and store it in the fridge. Just assemble the pie and bake it when you’re ready to enjoy. You can also freeze the assembled pie before baking for a make-ahead option!
