Indulge in the rich, creamy goodness of homemade chicken pot pie. This classic dish combines tender chicken, fresh vegetables, and a flaky crust, making it the perfect comfort food. Whether you’re cooking for a family gathering or a cozy night in, this recipe will have everyone asking for seconds. Follow along for a step-by-step guide to creating this mouthwatering meal from scratch!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup peas
– 1 cup potatoes, diced
– 1/2 cup celery, diced
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 3/4 cups chicken broth
– 2/3 cup milk
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp thyme
– 1 pie crust (store-bought or homemade)
Servings and Cooking Time
This recipe serves 6. Preparation time is about 30 minutes, and cooking time is approximately 30-40 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 2g fiber. This information is per person.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large pot, melt the butter over medium heat.
3. Add the diced celery and carrots; cook until softened, about 5 minutes.
4. Stir in the flour, mixing well to create a roux.
5. Gradually whisk in the chicken broth and milk, stirring to combine.
6. Add the shredded chicken, peas, potatoes, salt, pepper, and thyme; mix well.
7. Let the filling simmer for 5-10 minutes until thickened.
8. Pour the filling into a pie dish and cover with the pie crust.
9. Cut slits in the crust for steam to escape.
10. Bake for 30-40 minutes or until the crust is golden brown.
Alternative Ingredients
You can easily substitute cooked turkey for chicken, or use frozen mixed vegetables instead of fresh. For a lighter version, opt for low-fat milk and a whole wheat crust.
Serving and Pairings
Serve your chicken pot pie with a fresh green salad or steamed vegetables for a complete meal. A glass of white wine or apple cider pairs beautifully as well.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven until heated through. Chicken pot pie can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Cooking Mistakes
– Avoid overcooking the vegetables to keep them tender.
– Don’t skip the roux; it thickens the filling.
– Use a deep pie dish to accommodate the filling.
– Ensure the crust is fully sealed to prevent spilling.
– Adjust seasoning to taste before baking.
Helpful Tips
– For a golden crust, brush it with an egg wash before baking.
– Let the pie cool for a few minutes before serving to set the filling.
– Experiment with herbs like rosemary or parsley for added flavor.
– Use leftover rotisserie chicken for a quick option.
FAQs
Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling and pie crust in advance. Assemble and bake when ready to serve for optimal freshness.
Can I use a different kind of meat?
Absolutely! Turkey, beef, or even vegetarian substitutes work well in pot pies.
How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling is bubbling through the slits.
Can I make this recipe gluten-free?
Yes, use gluten-free flour for the roux and a gluten-free pie crust.
What sides go well with chicken pot pie?
A simple green salad or roasted vegetables complement this dish perfectly.
Conclusion
Chicken pot pie is a timeless dish that warms both the heart and the stomach. With its creamy filling and flaky crust, it’s sure to become a family favorite. Enjoy the process of making it from scratch, and savor every delicious bite!
Chicken Pot Pie
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup peas
- 1 cup potatoes diced
- 1/2 cup celery diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 1 pie crust store-bought or homemade
Instructions
- Preheat your oven to 425°F (220°C).
- In a large pot, melt the butter over medium heat.
- Add the diced celery and carrots; cook until softened, about 5 minutes.
- Stir in the flour, mixing well to create a roux.
- Gradually whisk in the chicken broth and milk, stirring to combine.
- Add the shredded chicken, peas, potatoes, salt, pepper, and thyme; mix well.
- Let the filling simmer for 5-10 minutes until thickened.
- Pour the filling into a pie dish and cover with the pie crust.
- Cut slits in the crust for steam to escape.
- Bake for 30-40 minutes or until the crust is golden brown.