This Chicken Pot Pie is a cozy comfort food packed with tender chicken and colorful veggies, all enveloped in a buttery crust. It’s warm and filling, perfect for any chilly evening!
I love how this dish mixes all the good stuff in one pie. Plus, you can sneak in extra veggies—shh, don’t tell the kids! 😉 A big slice on a cold night is just the best!
Ingredients & Substitutions
Cooked Chicken: You can use shredded rotisserie chicken for convenience, but leftover cooked chicken is great too. If you’re a vegetarian, swap in chickpeas or your favorite veggies for protein.
Vegetables: Carrots and peas are classic, but feel free to add corn or green beans if you prefer. Diced potatoes can also be a hearty addition!
Onion: I use yellow onion for its sweet flavor. You can substitute with shallots or green onions if that’s what you have on hand.
Butter: Unsalted butter is standard, but you can use olive oil or coconut oil for a dairy-free version. Just know that the flavor will change a tad!
Milk/Cream: Whole milk makes the filling rich, but you can use almond milk or coconut milk if you want to keep it light or dairy-free. Just avoid skim milk, as it might make the filling runny.
How Do I Make the Perfect Roux?
The roux is a key step in creating a creamy filling for your pot pie. Here’s how to get it just right:
- Start by melting your butter over medium heat. Add the diced onions and sauté until translucent.
- Sprinkle the flour over the onions and stir continuously for about 1-2 minutes. This helps cook out the raw flour taste!
- Slowly whisk in chicken broth and milk. It’s important to stir constantly to avoid lumps. Keep whisking until it thickens nicely.
Take your time during this step, and you’ll have an amazing filling that holds everything together perfectly!
How to Make Chicken Pot Pie
Ingredients You’ll Need:
- 2 cups cooked, shredded chicken (rotisserie or homemade)
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced onion
- 1/2 cup diced celery (optional)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (or poultry seasoning)
- 1 package refrigerated pie crusts or homemade pie crust (enough for top and bottom)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This Chicken Pot Pie recipe takes about 15 minutes of prep time and then about 35-40 minutes to bake. Overall, plan for around 1 hour from start to finish, but let it cool for a few minutes before digging in. The wait is totally worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 425°F (220°C). This way, it will be hot and ready for baking when we are done assembling our pie.
2. Prepare the Filling:
Grab a large saucepan and melt the butter over medium heat. Once melted, toss in the diced onions, carrots, and celery if you’re using it. Sauté them for about 5-7 minutes until they are softened and fragrant.
3. Make the Roux:
Now, stir in the flour! This will create a roux, which thickens our filling. Cook it for 1-2 minutes while stirring constantly to prevent it from burning.
4. Add Liquids:
Gradually pour in the chicken broth and milk (or cream), whisking constantly. Keep mixing until everything is smooth and thickened; this may take a few minutes. You’re doing great!
5. Flavor It Up:
Add the salt, pepper, thyme, shredded chicken, and peas. Mix everything together well and cook for another 2-3 minutes until everything is heated through. Then, turn off the heat.
6. Assemble the Pie:
Roll out one of your pie crusts and fit it into a 9-inch pie dish. Pour the delicious chicken filling into the crust evenly.
7. Add The Top Crust:
Now, cover it with the second pie crust. Trim off any excess dough and use your fingers or a fork to crimp the edges, sealing in all that tasty goodness. Be sure to cut a few slits in the top crust to allow steam to escape.
8. Brush with Egg:
For a lovely golden finish, brush the top crust with the beaten egg. This step makes it look extra delicious once baked!
9. Bake:
Pop your pie into the preheated oven and bake for 30-35 minutes or until the crust is golden brown and bubbly. Keep an eye on it to avoid over-baking!
10. Cool and Serve:
Once it’s done, let your Chicken Pot Pie cool for about 10 minutes. This will help the filling set a bit more, making it easier to slice. Now, dig in and enjoy your warm, creamy, and flaky creation!
Can I Use Store-Bought Chicken for This Recipe?
Absolutely! Shredded rotisserie chicken is a great time-saver and adds fantastic flavor. Just ensure it’s fully cooked and diced before using it in the pie.
What If I Don’t Have Pie Crusts?
No worries! You can make a quick biscuit topping instead. Just prepare your favorite biscuit dough and drop spoonfuls over the filling before baking. Alternatively, you can use puff pastry for a delightful twist!
Can I Freeze Chicken Pot Pie?
Yes, you can! Assemble the pie but do not bake it. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. When you’re ready to bake, let it thaw in the fridge overnight before baking as directed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) until warmed through, or use the microwave for quicker options!
