There are some meals that just feel like a warm hug on a plate. For me, a bubbling, golden chicken pot pie is at the top of that list. The smell of it baking alone is enough to make the whole house feel cozy.
This classic Chicken Pot Pie Recipe is all about simple, comforting flavors coming together in a beautiful way. It’s a dish that feels special but is honestly quite straightforward to make. Let’s get started on what might just become your family’s favorite dinner.
Jump To:
Why You’ll Love This Recipe
You are going to appreciate this Chicken Potpie Recipe for so many reasons. First, it’s incredibly satisfying. The combination of tender chicken, soft vegetables, and that rich, creamy sauce is just so good. It’s a complete meal all in one dish.
Another great thing is how adaptable it is. You can swap out vegetables based on what you have on hand. It’s a wonderful way to use up leftover chicken, too. This makes it a budget friendly option.
Plus, making it from scratch is so rewarding. When you pull this beautiful pie from the oven, with its flaky crust and bubbling insides, you will feel a real sense of accomplishment. It’s the kind of cooking that makes memories.
Ingredients
Here is what you will need to make this delicious Chicken Pot Pie Recipe. Having everything ready to go makes the process much smoother.
- Homemade Pie Crust or All Butter Pie Crust (enough for a double crust pie)
- 1 pound skinless boneless chicken breast or thighs, cubed
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/3 cup unsalted butter
- 1/3 cup chopped yellow onion
- 1 teaspoon minced garlic
- 1/3 cup all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and 3/4 cups chicken broth or stock
- 2/3 cup half and half
- 1 cup frozen peas
- For egg wash: 1 large egg beaten with 1 Tablespoon milk
- Optional: sprigs of fresh thyme for garnish
Step By Step Instructions
Following these instructions will help you create the best Chicken Pot Pie you have ever had. Let’s break it down into simple stages.
Step 1: Prepare The Pie Crust
Your journey to the best Chicken Pot Pie starts with the crust. Prepare your favorite pie crust recipe ahead of time. It needs to chill for at least two hours, so making it the night before is a great idea. You will need two discs of dough, one for the bottom and one for the top.
Step 2: Cook The Chicken And Vegetables
Take a large pot and combine your cubed chicken, sliced carrots, and sliced celery. Add just enough water to cover everything. Place the pot over medium high heat on your stovetop.
Bring the water to a boil and let it cook for about ten minutes. This will gently cook the chicken and soften the vegetables. Once done, remove the pot from the heat, drain the water completely, and set the mixture aside for a moment.
Step 3: Create The Creamy Sauce
Now for the heart of our Chicken Pot Pie Recipe: the luscious Chicken Pot Pie Filling. In a large skillet, melt the butter over medium heat. Add the chopped onions and minced garlic. Cook, stirring every so often, until the onions are soft and translucent.
Next, whisk in the flour, salt, black pepper, and dried thyme. Continue to whisk until you have a smooth paste. Slowly pour in the chicken broth and the half and half, whisking constantly to prevent any lumps from forming.
Let the sauce simmer over medium low heat. You want it to become quite thick, like a good gravy. This usually takes about ten minutes. If it seems too thin, just let it simmer a little longer. Give it a taste and add more seasoning if you feel it needs it. Then, remove it from the heat.
Step 4: Assemble Your Pie
It’s time to put it all together. First, preheat your oven to 425 degrees Fahrenheit. Get one of your chilled pie dough discs from the refrigerator. On a lightly floured surface, roll it out into a circle about twelve inches across.
Carefully transfer the dough to a nine inch pie dish. Gently press it into the bottom and up the sides. Trim any excess dough from the edges.
Spoon the cooked chicken and vegetable mixture into the bottom crust. Scatter the frozen peas evenly over the top. Now, pour that wonderfully thick and creamy sauce all over the chicken and veggies. Spread it out so everything is covered. This is the Chicken Pot Pie Filling we have been dreaming of.
Roll out the second disc of pie dough just like the first. Lay it over the top of the pie. Trim the excess dough and then press the edges together to seal them. You can use a fork to crimp the edges for a classic look.
With a small knife, cut a few slits in the top crust. This allows steam to escape while it bakes. Finally, brush the top crust and edges with the egg wash. This little step gives the finished pie a beautiful, shiny, golden brown color.
Step 5: Bake Until Golden
Place your beautiful pie into the preheated oven. Bake for about 32 to 38 minutes. You are looking for the top to become a deep golden brown and for the filling to be bubbling. This is a key part of any good Chicken Potpie Recipe.
A helpful tip: check the pie after about 20 minutes. If the edges of the crust are browning too quickly, cover them with aluminum foil or a pie crust shield. This prevents them from burning while the center finishes cooking.
Once it’s done, carefully remove the pie from the oven. Let it cool for at least ten minutes before you slice into it. This gives the filling a chance to set up a bit. This delightful Chicken Pot Pie Recipe is now ready to serve.
How To Store Leftovers
If you have any leftovers from your Chicken Pot Pie Recipe, they store wonderfully. Simply cover the pie dish tightly or transfer slices to an airtight container. It will keep well in the refrigerator for up to five days.
The filling actually gets even thicker and more flavorful the next day. You can reheat individual slices in the microwave or warm the entire pie in the oven until it is heated through. It tastes just as good the second time around.
Tips
To make this the best Chicken Pot Pie, here are a few extra pointers. For the flakiest crust, make sure your butter and water are very cold when you make the dough. A chilled dough is much easier to work with and bakes up beautifully.
Don’t be afraid to customize your Chicken Pot Pie Filling. You could add diced potatoes, corn, or green beans. Just be sure to cook any hard vegetables, like potatoes, along with the carrots and celery.
For a quicker version of this Chicken Potpie Recipe, you can use a store bought rotisserie chicken. Just shred the meat and skip the boiling step for the chicken. It’s a great time saver on a busy weeknight.
The thickness of the sauce is important. If your sauce seems thin, let it simmer longer. If it gets too thick, you can whisk in a little more chicken broth or half and half to reach the right consistency before pouring it into the pie.
Conclusion
There you have it, a truly comforting and delicious Chicken Pot Pie Recipe that is sure to please. It takes a little bit of time, but every step is worth it when you see the smiles around the dinner table. It is more than just a meal; it is an experience.
I hope you enjoy making this wonderful dish. It is a classic for a reason, and a homemade version is always special. Happy cooking, and I hope this becomes a staple in your home.
FAQ
Can I Use Store Bought Pie Crust?
Absolutely. While a homemade crust is lovely, using a refrigerated or frozen store bought pie crust is a fantastic shortcut. It will still make for a very tasty Chicken Pot Pie Recipe.
Can I Freeze This Chicken Pot Pie?
Yes, this pie freezes very well. You can freeze it before baking or after. To freeze before baking, assemble the whole pie but do not add the egg wash. Wrap it tightly and freeze. You can bake it from frozen, just add about 20 to 30 extra minutes to the baking time.
How Do I Prevent A Soggy Bottom Crust?
A soggy bottom can be disappointing. To avoid it, make sure your Chicken Pot Pie Filling has cooled slightly before you pour it into the unbaked crust. A very hot filling can start melting the butter in the crust too early. Also ensure your sauce is properly thickened.
What Can I Use Instead Of Half And Half?
If you do not have half and half, you can use heavy cream for an even richer sauce. You could also use whole milk, though the sauce might be slightly less creamy. Both are good substitutes in this Chicken Potpie Recipe.
Classic Chicken Pot Pie
This classic Chicken Pot Pie Recipe offers simple, comforting flavors for a satisfying and adaptable meal. With tender chicken, soft vegetables, and a rich, creamy sauce encased in a flaky crust, it’s a delightful dish that feels special and is rewarding to create.
Requirements
Ingredients
Instructions
- Prepare your favorite pie crust recipe ahead of time. It needs to chill for at least two hours. You will need two discs of dough.
- In a large pot, combine cubed chicken, sliced carrots, and sliced celery. Add just enough water to cover. Bring to a boil over medium-high heat and cook for about ten minutes. Drain water and set aside.
- In a large skillet, melt the butter over medium heat. Add chopped onions and minced garlic. Cook, stirring, until onions are soft and translucent.
- Whisk in flour, salt, black pepper, and dried thyme until a smooth paste forms. Slowly pour in chicken broth and half and half, whisking constantly until smooth.
- Simmer sauce over medium-low heat for about ten minutes until thick, like gravy. Taste and add more seasoning if needed. Remove from heat.
- Preheat oven to 425 degrees Fahrenheit. Roll out one chilled pie dough disc into a twelve-inch circle. Carefully transfer to a nine-inch pie dish, pressing into bottom and sides. Trim excess dough.
- Spoon the cooked chicken and vegetable mixture into the bottom crust. Scatter frozen peas evenly over the top. Pour the creamy sauce over the chicken and veggies, spreading to cover.
- Roll out the second pie dough disc. Lay it over the top of the pie. Trim excess dough and press edges to seal, crimping with a fork for a classic look.
- Cut a few slits in the top crust for steam to escape. Brush the top crust and edges with the egg wash (1 large egg beaten with 1 Tablespoon milk).
- Bake for about 32 to 38 minutes, until the top is deep golden brown and the filling is bubbling. If edges brown too quickly, cover with aluminum foil.
- Remove from oven and cool for at least ten minutes before slicing to allow the filling to set. Serve and enjoy!
Notes
For the flakiest crust, make sure your butter and water are very cold when you make the dough. A chilled dough is much easier to work with and bakes up beautifully.
Don’t be afraid to customize your filling. You could add diced potatoes, corn, or green beans. Just be sure to cook any hard vegetables, like potatoes, along with the carrots and celery.
For a quicker version, you can use a store bought rotisserie chicken. Just shred the meat and skip the boiling step for the chicken. It’s a great time saver on a busy weeknight.
The thickness of the sauce is important. If your sauce seems thin, let it simmer longer. If it gets too thick, you can whisk in a little more chicken broth or half and half to reach the right consistency before pouring it into the pie.
Nutrition
Calories
Sugar
Fat
Carbs
