Chicken Pot Pie Recipe
Highlighted under: Comfort Food
Savor the comforting warmth of homemade Chicken Pot Pie, a classic favorite that combines tender chicken, fresh vegetables, and a creamy sauce, all wrapped in a flaky golden crust. This easy-to-follow recipe will guide you in creating a delightful dish that’s perfect for family dinners or cozy gatherings. Enjoy every bite as this heartwarming pie brings everyone to the table.
This Chicken Pot Pie is a family favorite that brings warmth and comfort to the dinner table. The combination of tender chicken and fresh vegetables, enveloped in a creamy sauce and encased in a flaky crust, is simply irresistible. Whether it's a weeknight meal or a cozy gathering, this dish is sure to please!
Why Chicken Pot Pie is a Comfort Food Icon
Chicken Pot Pie has long been revered as a heartwarming dish that evokes feelings of nostalgia. For many, it's not just about the ingredients; it's the emotional connection tied to shared family meals. Whether served on a chilly evening or during a festive gathering, this dish brings people together, creating a sense of warmth and comfort.
Featuring a rich blend of tender chicken and colorful vegetables enveloped in a flaky crust, Chicken Pot Pie offers a delightful mix of textures and flavors. The creamy sauce enhances the overall experience, making every bite deeply satisfying. It’s a versatile dish that can be enjoyed year-round, adapting beautifully to seasonal ingredients.
Tips for the Perfect Chicken Pot Pie
To elevate your Chicken Pot Pie, consider using a rotisserie chicken for a quick and flavorful shortcut. This saves preparation time and infuses the filling with additional taste. Opt for fresh vegetables over frozen ones whenever possible; they not only offer better flavor but also enhance the pie’s overall appearance.
Another essential tip is to allow your filling to cool slightly before assembling your pie. This prevents the bottom crust from becoming soggy, ensuring a crispy texture throughout. Lastly, don’t forget to cut slits in the top crust; this will allow steam to escape and prevents the pie from bubbling over in the oven.
Serving Suggestions
Serve your Chicken Pot Pie with a fresh side salad to complement the richness of the dish. A simple green salad with a light vinaigrette can provide a refreshing contrast, balancing the creamy flavors of the pie. Additionally, consider pairing it with crusty bread for dipping, creating an even more satisfying meal.
If you're hosting a gathering, consider making mini Chicken Pot Pies using smaller pie crusts. These make for perfect individual servings and can add a fun twist to your presentation. Guests will appreciate the personal touch, and you can customize each mini pie with different fillings based on individual preferences.
Ingredients
For the Pie
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 3/4 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
Mix all the ingredients well before placing them in the pie crust.
Instructions
Prepare the Filling
In a large saucepan, melt the butter over medium heat. Add the onion, carrots, celery, and cook until tender. Stir in the flour until well blended.
Gradually stir in the chicken broth and milk. Simmer for about 10 minutes, stirring frequently, until the sauce has thickened. Add the shredded chicken and peas, mixing well. Season with salt and pepper to taste.
Assemble the Pie
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 filling into the crust. Roll out the second pie crust and place it over the filling. Seal and flute the edges. Cut a few slits in the top crust to allow steam to escape.
Bake the Pie
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with aluminum foil. Let the pie cool for about 10 minutes before serving.
Serve warm and enjoy your homemade Chicken Pot Pie!
Storage Instructions
Leftover Chicken Pot Pie can be stored in the refrigerator for up to 3 days. It's recommended to cover it tightly with plastic wrap or aluminum foil to maintain its moisture and flavor. If you wish to freeze the pie, make sure to do so before baking. Wrap it well and store it in the freezer for up to 2 months.
When you're ready to enjoy a frozen pie, let it thaw in the refrigerator overnight before baking it as directed. Ensure that it reaches an internal temperature of at least 165°F (74°C) when served, guaranteeing that it’s not only delicious but also safe to eat.
Variations to Try
Experiment with different proteins in your Chicken Pot Pie, such as turkey or mushroom for a vegetarian option. Each alternative brings its own unique flavor profile while maintaining the comforting essence of classic pot pie. Using different herbs and spices can also enhance the filling, tailoring it to your taste preferences.
Consider adding a layer of cheese to the filling for an extra creamy texture. Cheddar, Gruyère, or even a hint of Parmesan can work wonderfully. Additionally, swapping traditional peas with green beans or corn can introduce a delightful crunch, making each bite of your Chicken Pot Pie a little different every time you make it.
Questions About Recipes
→ Can I freeze Chicken Pot Pie?
Yes, you can freeze the unbaked pie. Just cover it well and bake it directly from frozen, adding extra time to the baking process.
→ What can I substitute for chicken?
You can use cooked turkey or even a mix of vegetables for a vegetarian version.
Chicken Pot Pie Recipe
Savor the comforting warmth of homemade Chicken Pot Pie, a classic favorite that combines tender chicken, fresh vegetables, and a creamy sauce, all wrapped in a flaky golden crust. This easy-to-follow recipe will guide you in creating a delightful dish that’s perfect for family dinners or cozy gatherings. Enjoy every bite as this heartwarming pie brings everyone to the table.
Created by: Madeline Archer
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 6 servings
What You'll Need
For the Pie
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 3/4 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
How-To Steps
In a large saucepan, melt the butter over medium heat. Add the onion, carrots, celery, and cook until tender. Stir in the flour until well blended.
Gradually stir in the chicken broth and milk. Simmer for about 10 minutes, stirring frequently, until the sauce has thickened. Add the shredded chicken and peas, mixing well. Season with salt and pepper to taste.
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 filling into the crust. Roll out the second pie crust and place it over the filling. Seal and flute the edges. Cut a few slits in the top crust to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with aluminum foil. Let the pie cool for about 10 minutes before serving.
Nutritional Breakdown (Per Serving)
- Calories: 350
- Protein: 23g
- Carbohydrates: 35g
- Fat: 15g