Dive into pure comfort with this Chicken Pot Pie Recipe, a dish that promises a hearty and satisfying meal perfect for any occasion. This recipe is your key to unlocking a delicious, homemade version of this beloved classic, saving you money and delivering unparalleled flavor.
Key Ingredients for Chicken Pot Pie Recipe:
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion (about 1 medium)
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 2 stalks)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 cups low-sodium chicken broth
- 1 cup milk (whole or 2% recommended)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 package (14.1 ounces) refrigerated pie crusts (2 crusts) or homemade double pie crust
How to Make Chicken Pot Pie Recipe:
This Chicken Pot Pie Recipe is surprisingly simple to whip up, transforming humble ingredients into a gloriously creamy and satisfying meal. You’ll be amazed at how quickly you can create a flaky, golden-brown crust filled with tender chicken and vegetables in a rich, velvety sauce in just about 30 minutes of prep time.
Step-by-Step Instructions:
Prepare the Vegetable Filling:
- Preheat your oven to 400°F (200°C). If you’re using refrigerated pie crusts, let them sit at room temperature for about 15 minutes according to package directions.
- In a large pot or Dutch oven, melt the 2 tablespoons of butter over medium heat.
- Add the chopped yellow onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables are softened but not browned.
- Stir in the 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon dried thyme. Cook, stirring constantly, for about 1 minute to lightly toast the flour and cook out the raw flour taste.
- Gradually whisk in the 2 cups of chicken broth and 1 cup of milk. Continue to cook, whisking frequently, until the sauce thickens, which should take about 5-7 minutes. Make sure there are no lumps of flour.
- Stir in the 2 cups of cooked chicken, 1 cup of frozen peas, and 1 cup of frozen corn. Cook for another 2-3 minutes, until heated through. Taste and adjust seasoning if needed.
Assemble and Bake the Pot Pie:
- Line a 9-inch pie plate with one of the pie crusts. Gently press it into the bottom and up the sides of the plate.
- Pour the prepared chicken and vegetable filling into the pie crust-lined plate. Spread it evenly.
- Place the second pie crust over the top of the filling. Crimp the edges of the top and bottom crusts together to seal. You can make decorative vents in the top crust with a knife if desired.
- Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Let the Chicken Pot Pie Recipe rest for 10-15 minutes before slicing and serving. This allows the filling to set up slightly.
Why You’ll Love This Chicken Pot Pie Recipe:
This Chicken Pot Pie Recipe is your ultimate hug in a dish, featuring a gloriously flaky golden crust giving way to a luxuriously creamy filling packed with tender chicken and vibrant vegetables. Making this comforting classic at home is not only budget-friendly compared to store-bought or restaurant versions, but it also allows you to control the quality and freshness of every ingredient. The subtle hint of thyme elevates the savory depth of the chicken and vegetables, creating a flavor profile that’s both familiar and incredibly satisfying, far surpassing even the most decadent boxed meal.
Don’t just dream about that perfect pot pie; make it! This recipe is designed for ease and deliciousness, making it an ideal weeknight meal or a delightful Sunday supper. Compare it to other comfort foods, and you’ll find its unique blend of savory, smooth, and flaky textures irresistible. Ready to experience pure culinary bliss? Give this Chicken Pot Pie Recipe a try and savor every comforting bite!
Storing and Reheating Tips:
Properly storing and reheating your delicious Chicken Pot Pie Recipe ensures you can enjoy its comforting flavors long after the initial meal.
- Refrigeration: Once cooled to room temperature, tightly cover any leftover chicken pot pie with plastic wrap and then aluminum foil, or transfer it to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
- Freezing: For longer storage, let the pie cool completely. You can freeze the entire unbaked pie (wrap it well in plastic wrap and then foil) to bake later, or freeze individual portions in freezer-safe containers. Frozen, baked pot pie will keep for 2 to 3 months.
- Reheating: To reheat a sliced portion, place it on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through and the crust is re-crisped. If reheating a whole frozen pie, it will need a longer baking time from a thawed state, typically around 30-45 minutes, or bake directly from frozen at a slightly lower temperature (around 325°F/160°C) for a longer duration, checking for doneness.
Final Thoughts:
This Chicken Pot Pie Recipe is the epitome of home-cooked comfort, delivering incredible flavor and satisfaction with every bite. Gather your ingredients, follow these simple steps, and prepare to be delighted by this classic dish that’s perfect for any occasion.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chicken Pot Pie Recipe
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). If you’re using refrigerated pie crusts, let them sit at room temperature for about 15 minutes according to package directions. In a large pot or Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the chopped yellow onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables are softened but not browned. Stir in the 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon dried thyme. Cook, stirring constantly, for about 1 minute to lightly toast the flour and cook out the raw flour taste. Gradually whisk in the 2 cups of chicken broth and 1 cup of milk. Continue to cook, whisking frequently, until the sauce thickens, which should take about 5-7 minutes. Make sure there are no lumps of flour. Stir in the 2 cups of cooked chicken, 1 cup of frozen peas, and 1 cup of frozen corn. Cook for another 2-3 minutes, until heated through. Taste and adjust seasoning if needed.2 tablespoons Unsalted butter, 1 cup Yellow onion, chopped, 1 cup Carrots, chopped, 1 cup Celery, chopped, 1/2 cup All-purpose flour, 1 teaspoon Salt, 1/2 teaspoon Black pepper, 1/4 teaspoon Dried thyme, 2 cups Low-sodium chicken broth, 1 cup Milk, 2 cups Cooked chicken, shredded or diced, 1 cup Frozen peas, 1 cup Frozen corn
- Line a 9-inch pie plate with one of the pie crusts. Gently press it into the bottom and up the sides of the plate. Pour the prepared chicken and vegetable filling into the pie crust-lined plate. Spread it evenly. Place the second pie crust over the top of the filling. Crimp the edges of the top and bottom crusts together to seal. You can make decorative vents in the top crust with a knife if desired.1 package (14.1 ounces) Refrigerated pie crusts
- Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Let the Chicken Pot Pie Recipe rest for 10-15 minutes before slicing and serving. This allows the filling to set up slightly.
Notes
Refrigeration: Tightly cover with plastic wrap and aluminum foil, or transfer to an airtight container. Stays fresh for 3 to 4 days in the refrigerator.
Freezing: Freeze the entire unbaked pie (wrap well) or individual portions in freezer-safe containers. Keep for 2 to 3 months.
Reheating: Place a sliced portion on a baking sheet and warm in a preheated oven at 350°F (175°C) for 15-20 minutes. Reheat a whole frozen pie from thawed for 30-45 minutes, or from frozen at 325°F (160°C) for longer.