Chicken Pot Pie
Chicken Pot Pie is the ultimate comfort food that brings warmth and satisfaction to any table. With its flaky golden crust and creamy, savory filling loaded with tender chicken and vegetables, this dish is a timeless classic that never fails to impress. Whether you’re making it for a cozy family dinner or a special occasion, this recipe is straightforward, flavorful, and sure to become a favorite. Let’s dive into what makes this Chicken Pot Pie so dependable and delicious.
Why It Works Every Time
There’s a reason Chicken Pot Pie holds a special place in kitchens everywhere. The magic lies in the balance of textures and flavors: the crisp, buttery crust contrasts perfectly with the rich, velvety filling full of hearty chicken, tender carrots, peas, and potatoes. The thickened sauce, infused with herbs and a hint of garlic, ties everything together beautifully.
Using boneless, skinless chicken breasts ensures lean, tender meat that cooks quickly and mixes well with the vegetables. The combination of chicken broth and milk creates a creamy yet light sauce, thickened just right with flour and butter. The addition of dried thyme and garlic powder adds subtle depth without overpowering the dish. Finally, the egg wash on the crust gives that irresistible golden shine.
Once you master this recipe, you’ll see why it’s a go-to for easy weeknight dinners and special comfort meals alike.
The Ingredient Lineup
- 1 pound boneless, skinless chicken breasts, diced – The star protein that keeps the pie hearty and satisfying.
- 1 cup carrots, diced – Adds sweetness and color.
- 1 cup peas, frozen or fresh – For a pop of freshness and texture.
- 1 cup potatoes, diced – Provides substance and a creamy bite.
- 1/2 cup onion, chopped – Builds flavor depth and aroma.
- 1/3 cup unsalted butter – For richness and to create the roux.
- 1/3 cup all-purpose flour – Thickens the sauce perfectly.
- 2 cups chicken broth – Adds savory moisture and flavor.
- 1 cup milk – Gives creaminess to the filling.
- 1 teaspoon dried thyme – A fragrant herb that complements the chicken.
- 1 teaspoon garlic powder – Adds a subtle, savory punch.
- Salt and pepper to taste – Essential for seasoning.
- 1 package pie crusts (two crusts) – For that flaky, buttery shell.
- 1 egg, beaten (for egg wash) – Ensures a golden, glossy crust.
Essential Tools for Success
- Large skillet or saucepan – For cooking the filling and making the sauce.
- 9-inch pie dish – The perfect size to hold all the delicious filling and crust.
- Mixing spoon or spatula – To stir the sauce and combine ingredients evenly.
- Sharp knife and cutting board – For prepping the chicken and vegetables.
- Pastry brush – To apply the egg wash on the crust.
- Measuring cups and spoons – To ensure accurate ingredient amounts.
Chicken Pot Pie in Steps
Step 1: Prepare the Chicken and Vegetables
Start by dicing the chicken breasts into bite-sized pieces. Chop the carrots, potatoes, and onion to a similar size to ensure even cooking. If using frozen peas, rinse and drain them ahead of time.
Step 2: Cook the Chicken
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the diced chicken and season lightly with salt and pepper. Cook until the chicken is just cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining butter and sauté the onions, carrots, and potatoes until the onions turn translucent and the vegetables start to soften, about 5-7 minutes.
Step 4: Make the Roux
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste out. This step is essential to thicken the sauce later.
Step 5: Add Liquids and Seasonings
Slowly whisk in the chicken broth and milk, ensuring no lumps form. Add the dried thyme, garlic powder, salt, and pepper. Bring the mixture to a gentle simmer; it will thicken as it heats.
Step 6: Combine Chicken and Peas
Return the cooked chicken to the skillet and stir in the peas. Cook for another 2-3 minutes until the peas are warmed through and the filling is thick and creamy.
Step 7: Assemble the Pie
Preheat your oven to 425°F (220°C). Roll out one pie crust and fit it into your pie dish. Pour the chicken and vegetable filling evenly into the crust. Cover with the second crust, trimming any excess dough. Crimp the edges to seal.
Step 8: Apply Egg Wash and Vent
Brush the top crust with the beaten egg for a beautiful golden finish. Cut a few small slits in the top crust to allow steam to escape during baking.
Step 9: Bake
Place the pie on a baking sheet and bake for 30-35 minutes or until the crust is golden brown and bubbling. Let it rest for 10 minutes before serving.
Seasonal Twists
- Autumn: Add diced butternut squash or sweet potatoes for a richer, sweeter filling.
- Spring: Swap peas for fresh asparagus tips or green beans for a crisp bite.
- Winter: Incorporate sautéed mushrooms and kale for earthier flavor and added nutrients.
- Summer: Toss in fresh corn kernels and zucchini for a light, vibrant twist.
What I Learned Testing
Through multiple recipe trials, a few key lessons emerged:
- Cooking the chicken separately prevents overcooking and keeps it juicy.
- Using a mixture of chicken broth and milk delivers a creamy sauce without heaviness.
- Don’t skip the roux step — it’s crucial for that classic thick filling texture.
- Chilling the pie crust before assembly helps prevent sogginess.
Refrigerate, Freeze, Reheat
Chicken Pot Pie is a fantastic make-ahead meal. You can refrigerate leftovers in an airtight container for up to 3 days. To freeze, wrap the whole pie tightly in plastic wrap and foil, then freeze for up to 2 months.
For reheating, thaw frozen pie overnight in the fridge. Warm it in a 350°F (175°C) oven for about 20-25 minutes until heated through and crust is crisp. Avoid microwaving to keep the crust flaky.
Common Questions
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using shredded rotisserie chicken can save time. Just add it during the final step with the peas, and reduce the initial cooking step for the chicken.
What can I use if I don’t have pie crusts?
You can use puff pastry or make a biscuit topping instead. For a fun twist, try topping with Cheddar Scallion Buttermilk Biscuits for a flavorful take on the classic.
How do I prevent a soggy bottom crust?
Pre-baking the bottom crust for 5-7 minutes before adding the filling helps avoid sogginess. Also, make sure your filling isn’t too runny by cooking the sauce thoroughly before assembling.
Can I make mini chicken pot pies?
Yes! Use muffin tins and smaller rounds of pie crust to create individual servings. These are perfect for parties or packed lunches. For an alternative handheld option, try Pulled Chicken Sliders for a quick, delicious meal.
Next Up in Your Queue
- Cheddar Scallion Buttermilk Biscuits – Perfect for pairing with hearty meals or as a savory snack.
- Pulled Chicken Sliders – A flavorful, easy-to-make chicken dish that’s great for gatherings.
Serve & Enjoy
Serve your Chicken Pot Pie with a simple green salad or steamed vegetables for a well-rounded meal. The warmth of the pie combined with the crispness of fresh greens creates a delightful contrast. This dish is perfect for chilly evenings or anytime you want a satisfying and cozy meal that brings everyone to the table. Grab a fork, dig in, and savor every comforting bite!
Chicken Pot Pie is more than just a meal; it’s a hug in a dish. With its rich filling and flaky crust, it’s sure to become a staple in your recipe collection. Whether you stick to the classic or experiment with seasonal twists, this recipe delivers comfort and flavor every time. So go ahead, bake one up tonight and enjoy the timeless goodness of homemade Chicken Pot Pie.
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Chicken Pot Pie
Ingredients
Equipment
Method
- Start by dicing the chicken breasts into bite-sized pieces. Chop the carrots, potatoes, and onion to a similar size to ensure even cooking. If using frozen peas, rinse and drain them ahead of time.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the diced chicken and season lightly with salt and pepper. Cook until the chicken is just cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining butter and sauté the onions, carrots, and potatoes until the onions turn translucent and the vegetables start to soften, about 5-7 minutes.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste out. This step is essential to thicken the sauce later.
- Slowly whisk in the chicken broth and milk, ensuring no lumps form. Add the dried thyme, garlic powder, salt, and pepper. Bring the mixture to a gentle simmer; it will thicken as it heats.
- Return the cooked chicken to the skillet and stir in the peas. Cook for another 2-3 minutes until the peas are warmed through and the filling is thick and creamy.
- Preheat your oven to 425°F (220°C). Roll out one pie crust and fit it into your pie dish. Pour the chicken and vegetable filling evenly into the crust. Cover with the second crust, trimming any excess dough. Crimp the edges to seal.
- Brush the top crust with the beaten egg for a beautiful golden finish. Cut a few small slits in the top crust to allow steam to escape during baking.
- Place the pie on a baking sheet and bake for 30-35 minutes or until the crust is golden brown and bubbling. Let it rest for 10 minutes before serving.
Notes
- Cooking the chicken separately keeps it juicy and prevents overcooking.
- Use a mixture of chicken broth and milk for a creamy yet light sauce.
- Pre-baking the bottom crust for 5-7 minutes helps avoid sogginess.
- Chilling the pie crust before assembly prevents sogginess.
- Try seasonal twists like adding butternut squash or swapping peas for asparagus for variety.
