There are some recipes that just feel like a warm hug, and for me, that’s always been Chicken Pot Pie. It’s the ultimate comfort food, isn’t it? I remember my grandma making this for us on chilly Sunday afternoons, the smell wafting through the house and making my stomach rumble with anticipation. It was always the centerpiece of our family meals, and honestly, it still is. There’s just something magical about that creamy, savory filling nestled under a flaky, golden crust. If you’re looking for something that truly satisfies, something that feels both familiar and incredibly delicious, then this chicken pot pie is your new best friend. It’s not overly complicated, and the result is so worth it – trust me!
What is chicken pot pie?
So, what exactly *is* Chicken Pot Pie? At its heart, it’s a hearty, savory pie filled with tender chunks of chicken and a medley of vegetables swimming in a rich, creamy sauce. It’s all encased in a buttery, flaky pastry crust, usually a double-crust, though sometimes just a top crust will do if you’re in a real pinch. The name itself, “pot pie,” comes from the fact that it was traditionally cooked in a deep pot. It’s the kind of dish that feels substantial and satisfying, perfect for those days when you just need something nourishing and delicious. Think of it as the ultimate savory casserole that’s dressed up in a beautiful pastry coat. It’s versatile too – while chicken is the classic, you can easily swap it out for turkey or even a hearty mix of mushrooms and vegetables.
Why you’ll love this recipe?
Honestly, I could go on and on about why this chicken pot pie recipe is a keeper, but let me highlight the best bits for you. First off, the flavor is just out of this world. It’s got that perfect balance of creamy, savory, and slightly sweet from the vegetables, all wrapped up in that amazing buttery crust. What I love most about this version is how incredibly *easy* it is to make, even though it tastes like you spent hours slaving away. It’s surprisingly cost-effective too! Using rotisserie chicken makes it a lifesaver on busy nights, and the vegetables are pretty budget-friendly. Plus, it’s so versatile. Don’t have peas? Toss in some green beans or corn! Not a fan of celery? Skip it! I’ve even made this with leftover Thanksgiving turkey, and it was phenomenal. It’s one of those dishes that my kids ask for all the time, and even my picky eaters devour every last bite. Compared to some other comfort food classics, like my shepherd’s pie or Beef Stew, this chicken pot pie truly hits that perfect sweet spot of being deeply satisfying without being too heavy. It’s just pure, unadulterated comfort in every single bite.
How do I make chicken pot pie?
Quick Overview
What is the best way to make chicken pot pie? How do I make a flaky pastry crust? What is vegetable filling What happens when we bake everything until golden and bubbly? What makes this method special is the focus on building flavor in the sauce and getting that crust. Is it simpler than you think?
Ingredients
For the Main Batter: How do I make
This is for your homemade pie crust. If you’re really short on time, a good quality store-bought crust will absolutely work, but there’s nothing quite like homemade. For this, you’ll need:
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) unsalted butter, very cold, cut into cubes.
* 12 cup ice water (you might need a tablespoon or two more or less)
For the Filling:
This is where all the savory goodness lives! I like to use a mix of vegetables for texture and color. The key is to cook them until tender but not mushy. Here’s what you’ll need:
* 3 cups cooked chicken, shredded or cubed (rotisserie chicken is my secret weapon here!)
* 1 cup frozen peas
* 1 cup frozen corn (or fresh, if in season)
* 1 large carrot, peeled and diced small
* 2 celery stalks, diced small
* 1 medium onion, finely chopped
* ½ cup unsalted butter
* ½ cup all-purpose flour
* 2 cups chicken broth
* 1 cup milk (whole milk makes it extra creamy, but I’ve tested this with almond milk and it actually made it even creamier!)
* 1 teaspoon dried thyme
* ½ teaspoon salt, plus more to taste
* ¼ teaspoon Black Pepper, plus more to taste
For the Glaze:
This is optional, but it gives your crust that beautiful golden sheen. It’s super simple: Just fill the crust with water.
* 1 egg, beaten
* 1 tablespoon milk or water
What are the steps to
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 400°F (200°C). While the oven heats up, it’s time to get your pie crust dough ready. If you made your own, divide it into two discs, wrap them in plastic, and pop them in the fridge for at least 30 minutes. This chilling step is crucial for a flaky crust. If you’re using store-bought, just follow the package directions for resting.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour and salt for the crust. This ensures the salt is evenly distributed, which is super important for flavor. Don’t over-whisk here; we just want them combined.
Step 3: Mix Wet Ingredients
Now, for the pastry dough, we need to cut in the cold butter. You can use a pastry blender, two knives, or even just your fingertips. The goal is to get the butter into pea-sized pieces, with some larger chunks still remaining. This is what creates those glorious flaky layers. Gradually add the ice water, just a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix – a shaggy dough is perfect!
Step 4: Combine
Gently bring the dough together with your hands. It should be moist enough to hold its shape but not sticky. If it feels too dry, add a tiny bit more ice water. If it’s too wet, a sprinkle more flour might do the trick. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This is a crucial step to relax the gluten and make it easier to roll out.
Step 5: Prepare Filling
While the dough chills, let’s make the filling. In a large pot or Dutch oven, melt the ½ cup of butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Now, stir in the flour and cook for another minute, stirring constantly. This creates a roux that will thicken our sauce. Gradually whisk in the chicken broth and milk, making sure there are no lumps. Bring the mixture to a simmer, stirring frequently. Let it cook for about 5 minutes, or until it starts to thicken. Stir in the cooked chicken, frozen peas, frozen corn, thyme, salt, and pepper. Taste and adjust seasoning if needed. This is the part that smells absolutely incredible – it’s the first sign of the deliciousness to come!
Step 6: Layer & Swirl
Once the dough is chilled, take one disc out and place it on a lightly floured surface. Roll it out into a 12-inch circle. Carefully transfer this to your pie plate, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about a ½-inch overhang. Pour the warm chicken and vegetable filling into the pie crust. Now, roll out the second disc of dough. You can either place it directly on top of the filling, or if you’re feeling fancy, cut it into strips for a lattice top. If you’re doing a full top crust, trim the excess and crimp the edges with the bottom crust to seal. Cut a few vents in the top crust to let steam escape. For that beautiful golden finish, whisk together the egg and milk/water and brush it evenly over the top crust.
Step 7: Bake
Place the pie on a baking sheet (this catches any drips and makes it easier to get in and out of the oven). Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with foil. The smell that fills your kitchen during this stage is pure magic, I tell you!
Step 8: Cool & Glaze
Once it’s golden and bubbly, carefully remove the chicken pot pie from the oven. Let it cool on a wire rack for at least 10-15 minutes before slicing. This allows the filling to set up a bit, so it doesn’t spill out when you cut into it. If you opted for a glaze, you would have applied it before baking. What is the cooling step for a perfect slice?
Step 9: Slice & Serve
Now for the best part! Slice into your masterpiece and serve hot. A perfectly cooked chicken pot pie will have a crisp, flaky crust and a rich, creamy filling that holds its shape. It’s a complete meal all on its own, but it’s also wonderful served with a simple side salad or some crusty bread to soak up any extra sauce.
What to Serve It With
This chicken pot pie is practically a meal in itself, but if you’re looking to round out your meal, I’ve got some great ideas. For a cozy breakfast, though it’s more of a brunch item for me, a small slice with a strong cup of coffee is surprisingly delightful. For a proper brunch, I love to serve a smaller portion, maybe even in individual ramekins, alongside some fresh fruit and a light mimosa. It feels so elegant! As a dessert alternative? While it’s savory, the creamy texture does have a certain richness that can satisfy a post-dinner craving, especially with a very small portion. For those truly cozy snack times or light dinners, a big slice with a side of simple steamed greens or a crisp Apple Salad is perfect. My kids love it with some ketchup on the side – don’t ask me why, but they do! Personally, I often just have it with a big dollop of plain Greek yogurt or sour cream, and maybe some extra black pepper. It’s that good!
Top Tips for Perfecting Your Chicken Pot Pie
I’ve made this chicken pot pie so many times, I’ve picked up a few tricks along the way. Here are my absolute best tips to ensure yours turns out perfectly:
Zucchini Prep:
Wait, zucchini? Oh my goodness, I’m so sorry! I think my mind wandered to another recipe for a moment there. This chicken pot pie doesn’t use zucchini at all! For *this* chicken pot pie, focus on your vegetables being tender-crisp. Don’t overcook the carrots or celery in the initial sauté; they’ll continue cooking in the oven. This ensures they have a pleasant bite. Using frozen peas and corn is fantastic because they’re already prepped and cook quickly, maintaining their color and sweetness.
Mixing Advice:
When making the pie crust, the key is to keep everything *cold*. Cold butter, cold water, and not overworking the dough. Overmixing develops the gluten too much, leading to a tough crust. You want that shaggy dough consistency before chilling. For the filling, stir gently to combine the ingredients. Over-stirring the sauce once it’s thickened can sometimes make it break down, so be mindful of that.
Swirl Customization:
If you’re doing a lattice top, don’t stress about perfect symmetry. A slightly uneven, rustic lattice looks just as beautiful and honestly, feels more homemade. If you’re doing a solid top crust, make sure to cut those vents! They’re essential for steam to escape, otherwise, you risk a soggy bottom crust or even a burst pie. Brush the egg wash evenly for consistent browning.
Ingredient Swaps:
As I mentioned, rotisserie chicken is a lifesaver! If you’re cooking chicken specifically for this, poaching or roasting a couple of chicken breasts until cooked through and then dicing them works great. For vegetables, feel free to experiment! Green beans, mushrooms, or even diced potatoes (par-boiled first) can be fantastic additions. If you don’t have chicken broth, vegetable broth works too. For the milk, you can use half-and-half for an even richer filling, or a dairy-free milk alternative if needed.
Baking Tips:
Always bake your chicken pot pie on a baking sheet. It catches any spills and makes removal much easier. If your oven tends to bake unevenly, rotating the pie halfway through can help ensure even browning. Watch for those golden brown edges and bubbly filling – that’s your cue that it’s done. If the top crust starts to get too dark before the filling is bubbly, loosely tenting it with aluminum foil is a great trick. I usually find the pie is done when the juices are bubbling through the vents, and the crust is a deep golden color.
Glaze Variations:
The egg wash is primarily for color and a slight sheen. If you don’t have an egg, a splash of milk or even melted butter brushed on top will give you a nice golden color too, though maybe not as glossy. Some people like to sprinkle a little coarse salt on top of the egg wash before baking for an extra textural element and flavor pop.
Storing and Reheating Tips
This chicken pot pie is wonderful for leftovers, which is one of the reasons I love making a big one. If you have any left, which is rare at my house!, here’s how to store it best.
Room Temperature:
Ideally, you want to get this into the refrigerator within about two hours of it coming out of the oven. Leaving it at room temperature for too long can affect the quality and safety of the creamy filling and pastry.
Refrigerator Storage:
Once completely cooled, wrap the pie tightly with plastic wrap or aluminum foil. Alternatively, store individual slices in airtight containers. It will keep well in the refrigerator for about 3 to 4 days. The crust might soften a bit over time, but it’s still delicious!
Freezer Instructions:
You can freeze a whole unbaked pie, or leftover baked pie. For a whole unbaked pie, wrap it very tightly in several layers of plastic wrap and then foil. Freeze for up to 2-3 months. When ready to bake, remove the foil and plastic wrap and bake directly from frozen at a slightly lower temperature (around 350°F/175°C) for a longer time, until hot and bubbly. For leftover baked pie, let it cool completely, wrap individual slices tightly, and freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
Glaze Timing Advice:
The glaze should only be applied to a baked pie if you’re storing it. If you’re storing a whole baked pie, you can gently brush on a little extra egg wash mixture right before reheating if the crust has lost some of its luster, though it won’t be as vibrant as the first bake. For reheating, it’s best to reheat slices in the oven to maintain crust crispness.
Frequently Asked Questions
Final Thoughts
There you have it – my cherished chicken pot pie recipe! It’s more than just a meal; it’s a tradition, a memory, and a whole lot of comfort baked into one delicious package. I truly hope you give this recipe a try. It’s one of those dishes that brings people together, and the smiles on people’s faces when they take that first bite make all the effort absolutely worthwhile. It’s a crowd-pleaser for sure, and I can’t wait to hear how yours turns out! If you love this, you might also enjoy my classic beef pot roast or my creamy chicken noodle soup, which are also big hits in my family. Happy baking, and don’t forget to share your thoughts and any wonderful variations you come up with in the comments below!
Chicken Pot Pie
Ingredients
Main Ingredients
- 1.5 lb Cooked Chicken, shredded
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Onion, diced
- 1 cup Frozen Peas
- 4 cup Chicken Broth
- 0.5 cup All-Purpose Flour
- 0.5 cup Butter
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 2 pie crusts Prepared Pie Crusts
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
- Stir in the chicken, peas, salt, and pepper. Heat through.
- Pour the chicken mixture into a 9-inch pie dish. Top with the second pie crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake for 45-60 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving.
