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For this classic dish, you will need: - 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup potatoes, diced - 1/2 cup onion, chopped - 3 cloves garlic, minced - 1/3 cup all-purpose flour - 1 cup chicken broth - 1/2 cup milk - 1 teaspoon thyme - 1 teaspoon rosemary - Salt and pepper to taste - 1 teaspoon olive oil - 1 package refrigerated pie crust (or homemade) - 1 egg, beaten (for egg wash) These ingredients make a rich filling. The chicken gives protein, while the veggies add color and taste. The herbs bring out the flavors. You can mix things up with a few optional ingredients: - Add corn for sweetness. - Use celery for extra crunch. - Swap out chicken for turkey if you have leftovers. - Use vegetable broth for a vegetarian option. These swaps keep the dish fresh and exciting. To make your pot pie, gather these tools: - Large skillet - 9-inch pie dish - Rolling pin (if making crust) - Mixing spoon - Knife and cutting board These tools help you create a delicious and comforting meal. Having the right equipment makes cooking easier and more fun. Start by gathering all your ingredients. You will need: - 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup potatoes, diced - 1/2 cup onion, chopped - 3 cloves garlic, minced - 1/3 cup all-purpose flour - 1 cup chicken broth - 1/2 cup milk - 1 teaspoon thyme - 1 teaspoon rosemary - Salt and pepper to taste - 1 teaspoon olive oil - 1 package refrigerated pie crust (or homemade) - 1 egg, beaten (for egg wash) Heat a large skillet over medium heat. Add the olive oil. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until soft. Next, add the diced carrots and potatoes. Cook for another 5 minutes until they start to soften. Now, stir in the shredded chicken and peas. Add thyme, rosemary, salt, and pepper to taste. Mix everything well. Sprinkle the flour over the mixture, stirring to coat. Pour in the chicken broth and milk. Keep stirring until the mixture thickens, which should take about 5-7 minutes. Remove from heat. Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust, spreading it evenly. Roll out the second pie crust and lay it on top of the filling. Trim any extra crust and pinch the edges to seal. Cut a few slits in the top crust. This allows steam to escape while baking. Preheat your oven to 425°F (220°C). Brush the top crust with the beaten egg for a nice golden color. Place the pot pie in the oven and bake for 25-30 minutes. Look for a golden brown crust and bubbling filling. Once done, let it cool for about 10 minutes. Now, it’s ready to slice and serve. Enjoy! To get that perfect golden crust, start with an egg wash. This gives the pie a nice shine. Simply beat one egg and brush it over the top crust. Make sure to cover all areas. This helps with browning. Also, use a good quality pie crust. If you can, make your own for the best taste. Roll it out thinly but not too thin. A thicker crust can burn before the filling cooks through. Thickening the filling is key for a good chicken pot pie. Use flour to help bind the sauce. After you cook the chicken and veggies, sprinkle 1/3 cup of flour over the mix. Stir it well to coat everything. Then, add 1 cup of chicken broth and 1/2 cup of milk. Keep stirring until the mix gets thick, about 5-7 minutes. If your filling is still too runny, add a bit more flour mixed with water. This will help it thicken up nicely. For busy cooks, I have some great time-saving tips. First, use rotisserie chicken. Shredding it saves a lot of time. You can also chop your veggies ahead of time. Store them in the fridge until you are ready to cook. Additionally, consider using store-bought pie crusts. They are quick and easy. You get a great taste without all the work. Lastly, prep your filling the night before. Just heat it up when you're ready to bake the pie. {{image_2}} You can make a great vegetarian version of chicken pot pie. Start by replacing the chicken with a mix of hearty veggies. I love using mushrooms, chickpeas, and lentils. These add texture and protein. Use vegetable broth instead of chicken broth. You can also add extra herbs like basil or oregano for more flavor. Seasonal vegetables can boost your pot pie's taste. In spring, try asparagus and peas. In summer, use zucchini and corn. Fall is perfect for adding squash or sweet potatoes. Winter calls for root veggies like carrots and parsnips. Mix and match your favorites to keep it fresh and fun. If you need a gluten-free pot pie, swap the flour for cornstarch or gluten-free flour. Make sure to check your pie crust for gluten-free options. Many brands offer great alternatives. You can even make a crust using almond flour or chickpea flour. This way, everyone can enjoy your hearty meal! Once you finish your meal, let the chicken pot pie cool. Cover it tightly with plastic wrap or foil. You can also use an airtight container. Store it in the fridge for up to three days. Make sure to keep it away from strong-smelling foods to avoid flavor changes. To freeze your chicken pot pie, first cool it completely. Wrap it tightly in plastic wrap, then in aluminum foil. This helps prevent freezer burn. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight before baking. To reheat the pot pie, preheat your oven to 350°F (175°C). Remove the cover and place the pie on a baking sheet. Heat for about 20-30 minutes or until it’s hot all the way through. If the crust browns too fast, cover it with foil. This keeps it from burning while the filling heats up. Enjoy your comforting meal! You can use turkey instead of chicken. It gives a similar taste. If you prefer a vegetarian option, use mushrooms or tofu. Both options add great flavor and texture. For a heartier twist, try chickpeas or lentils. They make a filling and nutritious choice. Yes, you can use a homemade pie crust. Making your own crust can boost flavor. Just ensure it is rolled out evenly and fits your pie dish. Use our recipe for a flaky crust, or try a simple butter and flour mix. Homemade crusts can enhance the taste of your pot pie. Classic Chicken Pot Pie lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and safe to eat. When reheating, check that it is heated all the way through. You want every bite to be warm and delicious. Yes, you can prepare the filling ahead of time. Store it in the fridge for up to two days. You can also assemble the pie and freeze it. Just bake it straight from the freezer, adding extra time. Making it ahead helps save time on busy days. Classic chicken pot pie combines simple ingredients and easy steps. You learned about the main and optional ingredients, essential tools, and how to cook the filling. We explored tips for a perfect crust, thickening methods, and time-saving hacks. You also found tasty variations for different diets and storage advice. By following these steps and tips, you can create a satisfying meal. Enjoy making this dish and make it your own by trying new ingredients. Happy cooking!

Classic Chicken Pot Pie

Warm up with a cozy slice of Comforting Chicken Pot Pie that’s perfect for family dinners! This easy recipe combines tender chicken, hearty vegetables, and a flaky crust that will leave everyone asking for seconds. In just under an hour, you can create a delicious meal that’s truly comforting. Click through to explore this delightful recipe and make your kitchen the heart of your home!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, diced

1/2 cup onion, chopped

3 cloves garlic, minced

1/3 cup all-purpose flour

1 cup chicken broth

1/2 cup milk

1 teaspoon thyme

1 teaspoon rosemary

Salt and pepper to taste

1 teaspoon olive oil

1 package refrigerated pie crust (or homemade)

1 egg, beaten (for egg wash)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large skillet over medium heat, add olive oil and sauté the chopped onion and garlic until translucent, about 3-4 minutes.

      Add the diced carrots and potatoes to the skillet and cook for another 5 minutes until slightly softened.

        Stir in the shredded chicken, peas, thyme, rosemary, salt, and pepper, mixing well.

          Sprinkle the flour over the mixture and stir until everything is coated. Pour in the chicken broth and milk, and cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat.

            Roll out one pie crust and place it in a 9-inch pie dish. Fill with the chicken mixture.

              Roll out the second pie crust and place it over the filling. Trim any excess crust and pinch the edges to seal. Cut a few slits in the top crust for steam to escape.

                Brush the top crust with the beaten egg for a golden finish.

                  Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbling.

                    Let it cool for about 10 minutes before slicing and serving.

                      Prep Time: 20 min | Total Time: 55 min | Servings: 6

                        - Presentation Tips: Serve slices of pot pie on individual plates and garnish with fresh herbs like parsley for a pop of color.