There is something truly special about a classic Chicken Pot Pie. The golden, flaky crust gives way to a rich, creamy filling loaded with tender chicken and vegetables. It’s the kind of meal that warms you up from the inside out.
If you’ve ever thought making a Homemade Pot Pie was too complicated, I’m here to change your mind. This recipe breaks it down into simple steps. You’ll have a stunning and delicious dinner on the table in no time.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This is the kind of dish that brings everyone to the table. It tastes like a hug in a bowl. The flavors are classic and comforting, appealing to both kids and adults.
It’s also an incredibly versatile recipe. You can follow it exactly or use it as a starting point. Got some leftover vegetables in the fridge? Toss them in! It’s a great way to use up what you have.
This Easy Pot Pie Recipe relies on simple, everyday ingredients. You don’t need anything fancy to create a memorable meal. Plus, using a store bought pie crust makes the whole process so much faster.
Ingredients
Here is what you will need to gather for this delicious dish. These simple items come together to create something truly wonderful.
- 4 tablespoons unsalted butter
- 1 lb. boneless skinless chicken breast, cut into small bite size pieces
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup chopped yellow onion
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
- 1/4 cup all purpose flour
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup frozen peas
- 2 tablespoons minced fresh flat leaf parsley
- 2 unbaked pie crusts (1 top and 1 bottom)
Step By Step Instructions
Let’s walk through how to make this amazing Chicken Pot Pie. Just follow along, and you’ll do great.
Step 1: Get The Oven Ready
First things first, let’s get that oven going. You want to make sure an oven rack is on the bottom position. Then preheat your oven to 425 degrees F. This helps the bottom crust get nice and crispy.
Step 2: Cook The Filling
Grab a large skillet and place it over medium heat. Add the butter and let it melt completely. It’s time to build those flavors. Once it’s melted, add your chicken, carrots, celery, and onion.
Next, sprinkle in the salt, garlic powder, thyme, and pepper. Stir everything together often. You’ll cook this for about 8 to 10 minutes. The goal is to get the chicken cooked through and the veggies a little tender.
Step 3: Make The Creamy Sauce
Now for the magic. Add the flour to the skillet. Stir it well, making sure no dry flour is left. This is what will thicken our sauce beautifully. It should only take a minute.
Slowly pour in the heavy cream while stirring. Then, do the same with the chicken broth. Keep stirring until the sauce starts to bubble and thicken up. This usually takes about 3 to 4 minutes.
Step 4: Cool And Assemble The Pie
Remove the skillet from the heat. Stir in the frozen peas and fresh parsley. Now, this next part is very important. Let the filling cool for at least 15 to 30 minutes. A hot filling will make your bottom crust soggy.
Once cooled, take one pie crust and fit it into a 9 inch pie plate. Spoon the delicious filling right into the crust. Place the second pie crust over the top. Seal the edges by pinching them together.
Finally, cut three or four small slits in the top crust. This allows steam to escape while it bakes, preventing a big mess.
Step 5: Bake To Golden Perfection
Place your beautiful pie onto a baking sheet. This is a great tip to catch any potential spills. Bake it for 30 minutes on that bottom oven rack. You are looking for a bubbly filling and a gorgeous golden brown crust.
Step 6: Rest Before Serving
I know it’s tempting to dig right in, but patience is key. Let the Chicken Pot Pie cool for 15 to 30 minutes before you slice it. The longer it rests, the thicker and less runny the filling will be.
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. Let the pie cool completely first. Then, cover it tightly with plastic wrap or foil. It will keep in the refrigerator for up to 3 or 4 days.
To reheat, you can use the microwave for individual slices. For the best result, I recommend reheating it in the oven. A few minutes at 350 degrees F will bring that crust right back to life.
Tips
Want to make your Chicken Pot Pie experience even better? Here are a few friendly tips. First, feel free to use a rotisserie chicken. It’s a fantastic shortcut that saves a lot of time.
Don’t be afraid to add other vegetables. Corn, green beans, or potatoes would all be great additions. This is one of those Chicken Pie Recipes that is easy to customize.
You can also prepare the filling in advance. It can be stored in an airtight container in the fridge for up to three days. This makes assembly on a busy weeknight super fast.
For an extra golden crust, you can brush the top with a little egg wash before baking. Just whisk one egg with a tablespoon of water and brush it on. It gives it a lovely shine.
Conclusion
There you have it! A straightforward guide to making a fantastic Homemade Pot Pie. This recipe is all about comfort, flavor, and simplicity. It’s a meal that feels like a special occasion but is easy enough for any night of the week.
I really hope you give this Chicken Pot Pie a try. It’s a recipe that has brought so much joy to my own family table. I am sure it will do the same for yours. Happy cooking!
FAQ
Can I Make This Chicken Pot Pie Ahead Of Time?
Absolutely! You can prepare the entire filling up to three days in advance and store it in the fridge. When you’re ready to bake, just assemble the pie and pop it in the oven.
What Can I Serve With This Dish?
This Chicken Pot Pie is a pretty complete meal on its own. If you want a side, a simple green salad with a light vinaigrette is a great choice. Cranberry sauce also pairs surprisingly well.
Can I Use A Different Type Of Crust?
Of course. While a standard pie crust is classic, puff pastry would also be delicious. Just follow the baking instructions on the puff pastry package. It will create a super flaky, light topping.
How Do I Prevent A Soggy Bottom Crust?
The two biggest tips are to cool your filling completely before adding it to the crust and to bake the pie on the bottom rack of the oven. This direct heat helps the bottom crust cook through and get crispy.
Classic Chicken Pot Pie
A classic Chicken Pot Pie featuring a golden, flaky crust and a rich, creamy filling with tender chicken and vegetables. A comforting and versatile meal that warms you up from the inside out.
Requirements
Ingredients
Instructions
- First things first, let’s get that oven going. You want to make sure an oven rack is on the bottom position. Then preheat your oven to 425 degrees F. This helps the bottom crust get nice and crispy.
- Grab a large skillet and place it over medium heat. Add the butter and let it melt completely. It’s time to build those flavors. Once it’s melted, add your chicken, carrots, celery, and onion. Next, sprinkle in the salt, garlic powder, thyme, and pepper. Stir everything together often. You’ll cook this for about 8 to 10 minutes. The goal is to get the chicken cooked through and the veggies a little tender.
- Now for the magic. Add the flour to the skillet. Stir it well, making sure no dry flour is left. This is what will thicken our sauce beautifully. It should only take a minute. Slowly pour in the heavy cream while stirring. Then, do the same with the chicken broth. Keep stirring until the sauce starts to bubble and thicken up. This usually takes about 3 to 4 minutes.
- Remove the skillet from the heat. Stir in the frozen peas and fresh parsley. Now, this next part is very important. Let the filling cool for at least 15 to 30 minutes. A hot filling will make your bottom crust soggy. Once cooled, take one pie crust and fit it into a 9 inch pie plate. Spoon the delicious filling right into the crust. Place the second pie crust over the top. Seal the edges by pinching them together. Finally, cut three or four small slits in the top crust. This allows steam to escape while it bakes, preventing a big mess.
- Place your beautiful pie onto a baking sheet. This is a great tip to catch any potential spills. Bake it for 30 minutes on that bottom oven rack. You are looking for a bubbly filling and a gorgeous golden brown crust.
- I know it’s tempting to dig right in, but patience is key. Let the Chicken Pot Pie cool for 15 to 30 minutes before you slice it. The longer it rests, the thicker and less runny the filling will be.
Notes
Want to make your Chicken Pot Pie experience even better? Here are a few friendly tips. First, feel free to use a rotisserie chicken. It’s a fantastic shortcut that saves a lot of time.
Don’t be afraid to add other vegetables. Corn, green beans, or potatoes would all be great additions. This is one of those Chicken Pie Recipes that is easy to customize.
You can also prepare the filling in advance. It can be stored in an airtight container in the fridge for up to three days. This makes assembly on a busy weeknight super fast.
For an extra golden crust, you can brush the top with a little egg wash before baking. Just whisk one egg with a tablespoon of water and brush it on. It gives it a lovely shine.
Nutrition
Calories
Sugar
Fat
Carbs
