Chicken pot pie is that cozy, feel-good meal that warms your heart with every bite. This delightful dish combines tender chicken, vibrant vegetables, and a creamy filling all encased in a flaky crust. Perfect for chilly evenings or family gatherings, it’s a true classic that brings comfort and smiles to the dinner table. If you’re looking for a hearty and satisfying recipe that feels like a warm hug, you’ve come to the right place.
Why You’ll Love This Recipe
There are so many reasons to adore this chicken pot pie! Not only is it an incredibly cozy dish, but it’s also budget-friendly and super easy to whip up, making it ideal for busy weeknights. With simple, wholesome ingredients, it’s the ultimate comfort food that kids and adults alike will absolutely rave about.
"This is the best chicken pot pie I’ve ever made. My family couldn’t get enough! It’s a new favorite!"
How to Make Chicken Pot Pie
Making this chicken pot pie is a straightforward process that immerses your kitchen in heavenly aromas. You’ll boil your chicken and veggies first, then create a creamy filling that melds everything together. Before you know it, you’ll have a delicious, bubbling pot pie ready to impress!
Ingredients
Here’s everything you’ll need to create this delicious chicken pot pie:
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 0.5 cup sliced celery
- 0.33333334326744 cup butter
- 0.33333334326744 cup chopped onion
- 0.33333334326744 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon celery seed
- 1.75 cups chicken broth
- 0.66666668653488 cup milk
- 2 (9 inch) unbaked pie crusts
Tip: If you’re short on time, rotisserie chicken is a great substitute for the raw chicken breast! For a twist, feel free to swap in different vegetables like corn or mushrooms.
Directions
- Gather all ingredients and preheat your oven to 425°F (220°C).
- In a saucepan, combine the chicken, carrots, peas, and celery. Add water to cover and bring to a boil. Boil for about 15 minutes, then remove from heat and drain.
- While the chicken is cooking, melt the butter in another saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 to 7 minutes.
- Stir in the flour, salt, black pepper, and celery seed, mixing well.
- Gradually add the chicken broth and milk, stirring continuously.
- Reduce the heat to medium-low and simmer, stirring until the mixture thickens, about 5 to 10 minutes. Remove from heat and set aside.
- Layer the drained chicken and vegetables in the bottom pie crust. Pour the hot broth mixture over them.
- Place the top crust over the filling, sealing the edges and trimming any excess dough. Cut small slits in the top crust for steam to escape.
- Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, about 30 to 35 minutes. Allow to cool for 10 minutes before serving.
- Enjoy your delicious homemade pot pie!
Serving Suggestions
This chicken pot pie is wonderful on its own, but consider serving it alongside a fresh garden salad for a delightful contrast. You could also pair it with roasted vegetables or a crusty bread to soak up that creamy filling. For a burst of flavor, a sprinkle of fresh herb like parsley or thyme can elevate each slice.
Storage & Reheating
To store leftovers, cover the pot pie in the fridge where it will stay fresh for up to 3 days. For freezing, ensure it’s tightly wrapped in foil or an airtight container — it can last up to 2 months in your freezer. When reheating, cover the pie with foil to prevent excess browning and warm it in a 350°F (175°C) oven until heated through.
Pro Tips
- Use a deep-dish pie crust for an extra hearty filling.
- For added flavor, try incorporating some garlic or thyme into the filling.
- If you prefer a healthier option, you can substitute the butter with olive oil and use whole wheat flour.
Variations
Experiment with different proteins like turkey or even vegetarian options using chickpeas. For a kick, add a pinch of cayenne pepper or a splash of hot sauce into the filling. You could also top the pie with mashed potatoes instead of a pastry crust for a comforting shepherd’s pie style.
FAQs
Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken works wonderfully for saving time.
What if I don’t have chicken broth?
You can substitute it with vegetable broth for a similar flavor profile.
How can I make this recipe gluten-free?
Simply swap out the all-purpose flour with a gluten-free blend and ensure your pie crust is also gluten-free.
Feel free to delve into the warmth of this homemade chicken pot pie recipe. It’s one of those meals that not only fills your stomach but also your heart!
- Homemade Dessert Ideas
- Comfort Food Classics
Chicken Pot Pie
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A cozy chicken pot pie filled with tender chicken and vibrant vegetables, wrapped in a flaky crust.
Ingredients
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 0.5 cup sliced celery
- 0.33 cup butter
- 0.33 cup chopped onion
- 0.33 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon celery seed
- 1.75 cups chicken broth
- 0.67 cup milk
- 2 (9 inch) unbaked pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, combine the chicken, carrots, peas, and celery. Add water to cover and bring to a boil. Boil for about 15 minutes, then remove from heat and drain.
- Melt the butter in another saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 to 7 minutes.
- Stir in the flour, salt, black pepper, and celery seed, mixing well.
- Gradually add the chicken broth and milk, stirring continuously.
- Reduce the heat to medium-low and simmer, stirring until the mixture thickens, about 5 to 10 minutes. Remove from heat and set aside.
- Layer the drained chicken and vegetables in the bottom pie crust. Pour the hot broth mixture over them.
- Place the top crust over filling, sealing the edges and trimming any excess dough. Cut small slits in the top crust for steam to escape.
- Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, about 30 to 35 minutes. Allow to cool for 10 minutes before serving.
Notes
For quicker preparation, use rotisserie chicken. You can also substitute with different vegetables such as corn or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg