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- 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup potatoes, diced - 1 onion, chopped - 3 cloves garlic, minced I love using cooked chicken in this dish. It makes the pot pie hearty and filling. Diced carrots add a nice crunch. Peas add sweetness and color. Diced potatoes give a creamy texture. The chopped onion and minced garlic bring great flavor. - 1 cup chicken broth - 1 cup heavy cream The chicken broth makes the filling juicy. Heavy cream adds richness. Together, they create a smooth and thick sauce that coats the chicken and veggies well. - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme) - 1 tablespoon olive oil - Salt and pepper to taste - 1 package of refrigerated pie crusts (2 crusts) - 1 egg, beaten (for egg wash) Fresh thyme gives a nice herb flavor. Olive oil helps sauté the veggies. Salt and pepper enhance every bite. Using refrigerated pie crusts saves time. An egg wash makes the crust golden and shiny. This mix of ingredients creates a cozy meal that warms the heart. Each bite brings comfort and joy. {{ingredient_image_1}} - Cook the Vegetables: Start by heating olive oil in a large skillet. Add chopped onion, minced garlic, diced carrots, and diced potatoes. Sauté these veggies for about 5 to 7 minutes. You want them to soften but not brown. - Add Chicken and Seasoning: Next, stir in 2 cups of shredded chicken and 1 cup of peas. Sprinkle in fresh thyme, salt, and pepper to taste. Cook this mix for another 2 to 3 minutes, letting the flavors combine. - Make the Creamy Filling: Pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir well and bring this mixture to a simmer. Let it cook for 5 to 7 minutes until the sauce thickens. Once thick, take it off the heat and let it cool slightly. - Preheat the Oven: Set your oven to 425°F (220°C). This step is key for a golden crust. - Assemble the Pie: Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken mixture into this crust, spreading it evenly. Roll out the second crust and place it over the filling. Seal the edges by crimping them together. Cut a few slits in the top crust to let steam escape. - Egg Wash: Brush the top crust with a beaten egg. This gives it a nice golden finish when baked. - Bake: Place the pot pie in your preheated oven. Bake for 30 to 35 minutes, or until the crust turns golden brown and the filling bubbles. - Cool and Serve: Let the pie cool for about 10 minutes before slicing. This helps the filling set and makes it easier to serve. Using homemade chicken broth gives your pot pie a rich taste. You can make it easily by simmering chicken bones with veggies. It adds depth to your dish. You can also try adding fresh herbs like rosemary or sage. These herbs can make your pie smell and taste amazing. Chill your pie crusts before you use them. A cold crust helps it turn out flaky. This small step makes a big difference. Be sure not to overfill your pie. If you add too much filling, it might leak while baking. Keep a little space at the top for best results. Cut some decorative slits in the top crust. This gives your pie a rustic look. It also allows steam to escape. You can serve your pot pie with fresh herbs on top. Adding a side salad brings color to your plate and makes it look more inviting. Pro Tips Use Rotisserie Chicken: For a quicker preparation, consider using store-bought rotisserie chicken. It adds flavor and saves cooking time! Customize Your Veggies: Feel free to add your favorite vegetables, such as corn or green beans, to the filling for extra flavor and nutrition. Thicken the Filling: If you prefer a thicker filling, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the mixture before simmering. Let It Rest: Allow the pot pie to cool for about 10-15 minutes before slicing. This helps the filling set and makes serving easier. {{image_2}} You can make your chicken pot pie a bit lighter. Replace heavy cream with sour cream. This swap cuts fat while keeping it creamy. You can also choose whole grain pie crust. This option adds fiber and nutrients to your meal. If you want to change the protein, swap chicken for turkey. This choice works well, especially after a holiday. For a vegetarian option, use tofu instead. It soaks up flavors and adds protein. You can even add bacon or ham. These meats bring a smoky taste and extra richness. Get creative with your veggies! Add corn, mushrooms, or bell peppers. Each brings a new taste and texture. You can also mix in different cheese. Cheddar gives a creamy twist and a sharp flavor. Try these changes to make your pot pie truly unique! After enjoying your ultimate chicken pot pie, store any leftovers in the fridge. Make sure to use an airtight container. This keeps the pie fresh and tasty. You can safely eat it within 3-4 days. If you wait too long, it may spoil. If you want to save some for later, freeze the pie before baking. This gives you a quick meal for busy days. Wrap it well in plastic wrap and place it in a freezer bag. When ready to bake, thaw it in the fridge overnight. This ensures even cooking later. For the best texture, reheat your pot pie in the oven. Set it to 350°F (175°C) and bake until warm. This helps the crust stay flaky. If you're in a hurry, you can use the microwave. Just heat it for a few minutes, checking often to avoid overheating. To make a simple pie crust, you need: - 2 1/2 cups all-purpose flour - 1 teaspoon salt - 1 cup unsalted butter, cold and cubed - 6-8 tablespoons ice water Here’s how to do it: 1. In a bowl, mix flour and salt. 2. Add cold butter. Use your hands or a pastry cutter to mix until it looks like crumbs. 3. Slowly add ice water, one tablespoon at a time, until the dough holds together. 4. Divide the dough in half, shape into discs, and wrap in plastic wrap. Chill for at least one hour before rolling out. Yes, you can make the pot pie a day ahead. Here’s how: 1. Prepare the filling and let it cool. 2. Assemble the pie but do not bake it. 3. Cover it tightly with plastic wrap or foil. 4. Store it in the fridge. 5. When ready to bake, remove it from the fridge, brush with egg wash, and bake as directed. Several side dishes complement chicken pot pie well. Here are some ideas: - A light green salad with vinaigrette - Garlic bread or dinner rolls - Steamed broccoli or green beans - A simple coleslaw for crunch You know the pot pie is done when: - The crust is golden brown. - The filling is bubbling through the slits on top. - A knife inserted in the center comes out hot. These signs mean your pot pie is perfectly baked and ready to enjoy! This blog post covered how to create a delicious chicken pot pie. We looked at ingredients, from cooked chicken and veggies to seasonings and crust. I shared step-by-step instructions to prepare, assemble, and bake your pot pie. I also offered tips for flavor and presentation, along with variations and storage advice. In summary, you can enjoy a warm, hearty meal that fits your tastes. Happy cooking, and enjoy your pot pie!

Ultimate Chicken Pot Pie

A comforting and hearty chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pie 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 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 package refrigerated pie crusts (2 crusts)
  • 1 egg beaten (for egg wash)

Instructions
 

  • In a large skillet over medium heat, add olive oil. Sauté the chopped onion, garlic, carrots, and potatoes for about 5-7 minutes until they start to soften.
  • Stir in the shredded chicken, peas, thyme, salt, and pepper. Cook for another 2-3 minutes.
  • Pour in the chicken broth and heavy cream. Stir to combine, bringing the mixture to a simmer. Let it cook for 5-7 minutes until the sauce thickens. Remove from heat and let it cool slightly.
  • Preheat the oven to 425°F (220°C).
  • Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken mixture into the crust. Roll out the second crust and place it on top. Seal the edges by crimping them together. Cut a few slits in the top crust for steam.
  • Brush the top crust with the beaten egg for a golden finish.
  • Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  • Allow the pie to cool for about 10 minutes before slicing.

Notes

Let the pie cool for a few minutes before slicing to allow the filling to set.
Keyword chicken, comfort food, dinner, pot pie