Chicken pot pie is the epitome of comfort food – warm, creamy, and loaded with savory goodness. This dish combines tender chunks of chicken, hearty vegetables, and a rich, velvety sauce encased in a golden, flaky crust.
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Whether you’re making it for a cozy family dinner or as a crowd-pleaser for a gathering, chicken pot pie never fails to impress. In this article, we’ll walk you through the steps to create the perfect chicken pot pie, complete with tips, variations, and answers to frequently asked questions.
Ingredients
For the Filling:
2 cups cooked chicken, shredded or diced
2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk or heavy cream
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
For the Crust:
2 store-bought pie crusts or homemade pie dough
1 egg, beaten (for egg wash)
Instructions
Step 1: Prepare the Filling
Cook the aromatics and vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent (about 3 minutes). Stir in the carrots and celery, cooking for another 5 minutes until slightly softened.
Create the roux: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Add liquids and seasonings: Gradually pour in the chicken broth while stirring to avoid lumps. Then, stir in the milk or cream, dried thyme, and rosemary. Cook the mixture until it thickens, about 5-7 minutes.
Incorporate chicken and peas: Add the cooked chicken and frozen peas to the skillet. Stir to combine and season with salt and pepper to taste. Remove the skillet from heat and let the filling cool slightly.
Step 2: Assemble the Pie
Prepare the pie dish: Preheat your oven to 400°F (200°C). Line a 9-inch pie dish with one of the pie crusts, pressing it gently into the bottom and up the sides.
Fill the crust: Pour the cooled chicken mixture into the prepared crust, spreading it out evenly.
Top with the second crust: Lay the second pie crust over the filling. Trim any excess dough and crimp the edges to seal. Use a sharp knife to cut a few small slits in the top crust to allow steam to escape.
Apply egg wash: Brush the top crust with the beaten egg for a glossy, golden finish.
Step 3: Bake the Pie
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with foil or a pie shield.
Step 4: Serve and Enjoy
Allow the pie to cool for 10-15 minutes before serving. This will help the filling set and make slicing easier. Serve warm and enjoy your homemade masterpiece!
Tips for Success
Make it ahead: Prepare the filling a day in advance and store it in the refrigerator. Assemble and bake the pie fresh when ready to serve.
Use rotisserie chicken: For convenience, shred a store-bought rotisserie chicken instead of cooking chicken from scratch.
Customize the vegetables: Feel free to swap out or add vegetables such as potatoes, mushrooms, or green beans for a personal touch.
Homemade crust: If you have time, a homemade buttery pie crust can elevate your pot pie to the next level.
Variations
Mini Chicken Pot Pies: Use ramekins or a muffin tin to create individual servings. Cut the crust into smaller rounds to fit the containers.
Casserole Style: Skip the bottom crust and bake the filling in a casserole dish with only a top crust or biscuit topping.
Dairy-Free Option: Substitute the milk or cream with unsweetened almond or oat milk and use a dairy-free butter alternative.
Vegetarian Pot Pie: Replace the chicken with extra vegetables or plant-based protein like tofu or chickpeas.
FAQs
1. Can I freeze chicken pot pie?
Yes! Chicken pot pie freezes beautifully. Assemble the pie but do not bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake from frozen at 375°F (190°C) for about 1 hour, or until the crust is golden and the filling is heated through.
2. How do I store leftovers?
Store leftover pot pie in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in the oven or microwave until warmed through.
3. Can I use puff pastry instead of pie crust?
Absolutely! Puff pastry works wonderfully as a top crust for a flaky and elegant finish. However, avoid using it as a bottom crust as it may become soggy.
4. What can I serve with chicken pot pie?
Chicken pot pie is hearty on its own, but you can pair it with a light green salad, steamed asparagus, or roasted Brussels sprouts for a balanced meal.
5. Why is my filling runny?
A runny filling may indicate undercooking the roux or not letting the filling cool before assembling. To fix this, allow the filling to thicken adequately on the stovetop and let it cool slightly to prevent excess moisture from soaking into the crust.
6. Can I make it gluten-free?
Yes! Use a gluten-free flour blend to thicken the filling and a gluten-free pie crust or biscuit topping to replace the traditional crust.
Conclusion
Chicken pot pie is a timeless dish that brings warmth and comfort to any table. With its creamy filling, tender chicken, and flaky crust, it’s no wonder this recipe has remained a favorite for generations. By following the steps and tips outlined here, you’ll create a chicken pot pie that’s sure to become a staple in your kitchen. So roll up your sleeves and get baking – deliciousness awaits!
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