Discover the ultimate Chicken Pot Pie Recipe, a savory and satisfying dish perfect for family dinners or a cozy night in. This easy-to-follow recipe guarantees a delicious and comforting meal that’s sure to become a family favorite.
Key Ingredients for Chicken Pot Pie Recipe
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion (about 1 medium onion)
- 1 cup chopped carrots (about 2 medium carrots)
- 1 cup chopped celery (about 2 stalks)
- 1/2 cup thawed frozen peas
- 1/4 cup all-purpose flour
- 1 ½ cups chicken broth
- ¾ cup milk (whole milk recommended for richness)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 2 cups cooked chicken, shredded or diced (rotisserie chicken is a great shortcut)
- 1 (14.1 ounce) package refrigerated pie crusts (2 crusts total)
- 1 large egg, beaten (for egg wash)
How to Make Chicken Pot Pie Recipe
This Chicken Pot Pie Recipe is wonderfully simple to make, promising a burst of savory flavors and a luxuriously creamy filling enveloped in a flaky crust. It’s a remarkably satisfying dish that comes together with minimal fuss, making it perfect for weeknight dinners. Expect around 30 minutes of prep time and 40-50 minutes of baking time.
Step-by-Step Instructions
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Make the Creamy Sauce: Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1 minute, stirring constantly, until the raw flour odor is gone. Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer, stirring frequently, and cook until thickened, about 5 minutes.
- Season and Add Chicken and Peas: Stir in the dried thyme, rosemary, salt, and pepper. Taste and adjust seasonings as needed. Add the cooked chicken and thawed peas to the sauce mixture. Stir to combine, ensuring all ingredients are evenly distributed.
- Assemble the Pie: Unroll one refrigerated pie crust and gently press it into the bottom and up the sides of a 9-inch pie plate. Pour the chicken and vegetable filling evenly into the prepared pie crust.
- Top the Pie: Unroll the second pie crust. Place it over the filling, trimming any excess dough. Crimp the edges of the top and bottom crusts together to seal. Cut a few vents in the top crust with a sharp knife to allow steam to escape.
- Egg Wash and Bake: In a small bowl, whisk the egg with about 1 teaspoon of water. Brush the egg wash evenly over the top crust. This will give your Chicken Pot Pie a beautiful golden-brown finish.
- Bake to Perfection: Place the pie plate on a baking sheet (to catch any potential drips). Bake in the preheated oven for 40-50 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 it with aluminum foil.
- Rest and Serve: Once baked, carefully remove the Chicken Pot Pie from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the filling to set properly, making for cleaner slices and a better eating experience.
Why You’ll Love This Chicken Pot Pie Recipe
This Chicken Pot Pie Recipe is an absolute dream for anyone craving a classic comfort food experience. Its main feature is the incredibly rich and creamy filling, packed with tender chicken and perfectly cooked vegetables, all embraced by a buttery, flaky crust. Making this at home is not only a rewarding culinary endeavor but also a wonderfully cost-effective alternative to store-bought or restaurant versions, allowing you to enjoy a hearty, high-quality meal without breaking the bank. The aromatic blend of herbs like thyme and rosemary, coupled with the creamy sauce, creates a flavor profile that’s both deeply satisfying and subtly sophisticated, a delightful departure from a simpler shepherd’s pie.
The aroma that fills your kitchen as this pie bakes is simply irresistible, promising a sensory delight before you even take your first bite. It’s the perfect dish for a chilly evening, a celebratory family meal, or when you just need a hug in a bowl. Don’t miss out on this delightful adventure in home cooking; grab your ingredients and give this incredible Chicken Pot Pie Recipe a try today!
Storing and Reheating Tips
- Refrigeration: Allow the chicken pot pie to cool completely before storing. Cover the pie tightly with plastic wrap or transfer any leftovers to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheating Individual Slices: For individual portions, place a slice on a microwave-safe plate and heat in 30-second intervals until heated through. Alternatively, for a crisper crust, reheat slices in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed.
- Reheating a Whole Pie: To reheat an entire pie that has been refrigerated, cover it loosely with foil and place it in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. Remove the foil for the last 10 minutes to crisp up the crust.
- Freezing: This Chicken Pot Pie Recipe freezes beautifully. Once cooled, wrap the entire pie tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It will keep in the freezer for up to 2-3 months.
- To Reheat from Frozen: Thaw the pie overnight in the refrigerator before reheating as directed above. Alternatively, you can bake it directly from frozen by extending the baking time by 20-30 minutes and ensuring the center is heated through.
Final Thoughts
This Chicken Pot Pie Recipe truly embodies comfort food at its finest, delivering a warm, inviting, and utterly delicious meal. We encourage you to gather your loved ones around the table and savor every delightful bite of this homemade classic.
Chicken Pot Pie Recipe
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.2 tablespoons unsalted butter, 1 cup yellow onion, chopped, 1 cup carrots, chopped, 1 cup celery, chopped
- Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1 minute, stirring constantly, until the raw flour odor is gone. Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer, stirring frequently, and cook until thickened, about 5 minutes.1/4 cup all-purpose flour, 1 1/2 cups chicken broth, 3/4 cup milk
- Stir in the dried thyme, rosemary, salt, and pepper. Taste and adjust seasonings as needed. Add the cooked chicken and thawed peas to the sauce mixture. Stir to combine, ensuring all ingredients are evenly distributed.1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, to taste salt and freshly ground black pepper, 2 cups cooked chicken, shredded or diced, 1/2 cup thawed frozen peas
- Unroll one refrigerated pie crust and gently press it into the bottom and up the sides of a 9-inch pie plate. Pour the chicken and vegetable filling evenly into the prepared pie crust.1 (14.1 ounce) package refrigerated pie crusts
- Unroll the second pie crust. Place it over the filling, trimming any excess dough. Crimp the edges of the top and bottom crusts together to seal. Cut a few vents in the top crust with a sharp knife to allow steam to escape.1 (14.1 ounce) package refrigerated pie crusts
- In a small bowl, whisk the egg with about 1 teaspoon of water. Brush the egg wash evenly over the top crust. This will give your Chicken Pot Pie a beautiful golden-brown finish.1 large egg, beaten
- Place the pie plate on a baking sheet (to catch any potential drips). Bake in the preheated oven for 40-50 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 it with aluminum foil.
- Once baked, carefully remove the Chicken Pot Pie from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the filling to set properly, making for cleaner slices and a better eating experience.