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- 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup potatoes, diced - 1 cup onion, chopped - 2 cloves garlic, minced - 1/2 cup celery, diced - 1/3 cup all-purpose flour - 2 cups chicken broth - 1 cup milk - 1 package refrigerated pie crusts (2 crusts) - 1 egg, beaten (for egg wash) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1/2 teaspoon black pepper - 1/2 teaspoon salt When making chicken pot pie, the ingredients are key. First, you need cooked chicken. You can use any leftover chicken you have. Shredding it helps mix it well with the other flavors. Next, add diced carrots and peas for color and sweetness. Dice potatoes and onions to add texture and taste. Onions give a nice base flavor when sautéed. Garlic and celery add depth to your filling. Don't forget to use flour to thicken the sauce. The chicken broth and milk make it creamy. Finally, you need pie crusts. Store-bought ones save time but taste great. An egg wash on top gives a nice golden color when baked. Use olive oil, thyme, salt, and pepper to season your filling. These simple ingredients come together to create a warm and hearty meal. {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C). This step helps the pot pie bake evenly. 2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of chopped onion, 1 cup of diced carrots, 1/2 cup of diced celery, and 2 cloves of minced garlic. Sauté these veggies for about 5-7 minutes. You want them to soften and start to smell great. 3. Next, add 1 cup of diced potatoes to the skillet. Cook for another 3-4 minutes. 4. Sprinkle 1/3 cup of all-purpose flour over the vegetable mix. Stir well to combine. This helps thicken the filling. Cook for 1-2 minutes to remove any raw flour taste. 5. Gradually whisk in 2 cups of chicken broth and 1 cup of milk. Stir until the mixture thickens, which takes about 5-7 minutes. 6. Now, mix in 2 cups of shredded cooked chicken, 1 cup of peas, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Combine everything well and remove from heat. 7. Unroll one pie crust and fit it into a 9-inch pie dish. This will hold all the tasty filling. 8. Pour the chicken filling into the crust. Spread it evenly. 9. Cover the filling with the second pie crust. Trim any extra crust and crimp the edges to seal it well. Cut a few slits in the top crust for steam to escape. 10. Brush the top crust with 1 beaten egg for a nice golden finish. 11. Place the pot pie in the preheated oven and bake for 30-35 minutes. Look for a golden brown crust and bubbling filling. 12. Once done, take it out and let it sit for 10 minutes before slicing. This helps the filling set a bit. Enjoy your delicious chicken pot pie! To make a flaky crust, handle the dough gently. Do not overwork it; this can make it tough. Keep your pie dough cold. Chilling the crust before baking helps maintain that desired flakiness. I recommend chilling it for at least 30 minutes. This makes rolling easier and ensures a light texture. To elevate the taste of your chicken pot pie, consider adding herbs and spices. Dried thyme and black pepper are great choices. You can also experiment with rosemary or dill for a unique twist. Adding umami ingredients like mushrooms can boost the flavor. Sauté them with your vegetables to release their rich taste. You can make your chicken pot pie healthier in simple ways. Try using a whole wheat pie crust instead of a white one. This adds more fiber and nutrients. For the filling, consider substituting low-fat milk or broth. This keeps the dish creamy without as many calories. Enjoy a comforting meal without the guilt! Pro Tips Choose the Right Chicken: Use a rotisserie chicken for added flavor and convenience, or leftover roasted chicken for a homemade touch. Enhance the Flavor: Add a splash of white wine or a dash of Worcestershire sauce to the filling for extra depth. Make it Creamy: For a richer filling, substitute half of the milk with heavy cream or add a dollop of sour cream before baking. Perfect the Crust: Allow the pie to cool for a few minutes after baking; this helps the filling set and makes slicing easier. {{image_2}} You can make this dish without chicken. For a vegetarian option, use tofu or chickpeas. Tofu adds protein and absorbs flavors well. Chickpeas give a nice texture and nutty taste. Replace chicken broth with vegetable broth for a deeper flavor. Use non-dairy milk like almond or oat milk for creaminess. These swaps keep the dish rich and tasty. If you need a gluten-free option, look for gluten-free pie crusts. Many stores sell ready-made gluten-free crusts. You can also make your own using almond or rice flour. To thicken the filling, try cornstarch or arrowroot powder instead of flour. These alternatives work well and keep the filling thick and creamy. You can add local vegetables or spices to make the pot pie unique. For instance, in the South, try adding corn or okra for a twist. In the Midwest, mix in some mushrooms for an earthy flavor. You can also draw inspiration from global cuisines. A dash of curry powder can give an Indian flair, while fresh herbs like dill can add a fresh touch. To store your chicken pot pie leftovers, let it cool first. Cover it tightly with plastic wrap or aluminum foil. This helps keep it fresh. In the fridge, it lasts up to three days. Make sure to keep it at a safe temperature for best taste. You can freeze chicken pot pie both before and after baking. If you freeze it unbaked, cover it well. It can stay frozen for up to three months. When ready to bake, no need to thaw it; just add extra time to the oven. If baked, let it cool first before wrapping. To reheat a frozen pot pie, bake it at 375°F (190°C) for about 45 minutes. Cover with foil if the crust browns too fast. To refresh your meal, serve leftovers with a fresh salad. A simple green salad pairs nicely. You can also use leftover filling in a tasty casserole. Spread it on toast for a quick snack. Or stuff it in crepes for a fun twist! You can use many things instead of chicken. If you want a meat option, try turkey or cooked ham. For a vegetarian option, use tofu or chickpeas. Both options provide great taste and texture. If you are vegan, opt for jackfruit or tempeh. Choose vegetable broth to keep it plant-based. To keep your crust crispy, avoid overcooking the filling. Cook it just until thick. Use a pre-baked crust for extra crunch. Brush the crust with egg wash for a nice seal. Cut slits in the top to let steam escape. These tips help keep your crust perfect. Yes, you can make this pot pie ahead of time. Prepare the filling and let it cool. Store it in the fridge for up to two days. Assemble the pie and bake it when you are ready. You can also freeze it before baking. Just thaw it overnight before cooking. The filling should be thick but creamy. Stir it for about five to seven minutes. If it coats the back of a spoon, it’s ready. The filling will thicken more as it bakes. If it looks too runny, cook it a bit longer over medium heat. Absolutely! Homemade pie crust can add a special touch. For a flaky crust, keep the butter cold. Roll it out evenly and fit it into your pie dish. Remember to chill the crust before baking. This helps it hold its shape and adds great flavor. In this blog, we explored how to make a tasty pot pie. We covered key ingredients, simple steps for preparation, and tips for a flaky crust. You can customize it with different flavors to match your taste. Remember, this dish is great for leftovers or quick meals. No matter how you make it, pot pie is a comforting meal. Enjoy creating your perfect version at home!

Comforting Chicken Pot Pie

A warm and hearty chicken pot pie filled with tender chicken and vegetables, topped with a flaky crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup potatoes, diced
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup celery, diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 package refrigerated pie crusts (2 crusts)
  • 1 egg beaten (for egg wash)

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Sauté for about 5-7 minutes or until the vegetables start to soften.
  • Stir in the diced potatoes, and cook for another 3-4 minutes.
  • Sprinkle the flour over the vegetable mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
  • Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Continue to stir until the mixture thickens (about 5-7 minutes).
  • Add the shredded chicken, peas, thyme, salt, and pepper. Mix thoroughly and remove from heat.
  • Unroll one pie crust and fit it into a 9-inch pie dish. Pour the chicken filling into the crust, spreading it evenly.
  • Cover the filling with the second pie crust. Trim any excess and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
  • Brush the top crust with the beaten egg for a golden finish.
  • Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  • Remove from the oven and let it sit for 10 minutes before slicing.

Notes

Serve warm, garnished with fresh parsley, and enjoy with a side of mixed greens for a beautiful meal.
Keyword chicken, comfort food, pot pie