Classic Chicken Pot Pie Recipe

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Why I Love This Recipe

This Classic Chicken Pot Pie is everything I crave in a comforting meal—hearty, creamy, and packed with flavor. The rich filling, loaded with tender chicken and vibrant vegetables, pairs perfectly with a flaky golden crust. It’s a timeless dish that feels like a warm hug in every bite. Whether it’s a weeknight dinner or a cozy holiday meal, this pot pie never fails to impress. Plus, with simple ingredients and easy customization options, it’s as versatile as it is delicious!

Recipe Details

Prep Time: 20 minutes
Cook Time: 1 hour
Rest Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6

Ingredients

For the Filling:

  • 1 small potato, peeled and diced into ½-inch pieces
  • ⅓ cup butter
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon poultry seasoning (or to taste)
  • ¼ teaspoon dried thyme leaves
  • 1 large carrot, peeled and chopped
  • 1 cup celery, diced
  • ½ cup corn kernels (thawed if frozen)
  • ⅓ cup all-purpose flour
  • 1 ¼ cups chicken broth
  • ⅔ cup half-and-half
  • 2 ½ cups cooked, chopped chicken (rotisserie chicken works well)
  • ½ cup green peas (thawed if frozen)
  • 1 tablespoon fresh parsley, chopped

For the Crust:

  • 1 recipe double pie crust (homemade or store-bought)
  • 1 egg yolk, for brushing

Instructions

Step 1: Cook the Potatoes

  1. In a small saucepan, add diced potatoes and cover with water.
  2. Bring to a gentle boil over medium-high heat and cook, covered, until tender (about 10 minutes).
  3. Drain the potatoes and set aside.

Step 2: Prepare the Sauce

  1. In a large saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Sauté for 3-4 minutes until softened.
  2. Add carrots, celery, and corn. Cook for 5-6 minutes until the vegetables are tender.
  3. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to remove the raw flour taste.

Step 3: Make the Filling

  1. Gradually pour in chicken broth and half-and-half while stirring continuously to avoid lumps.
  2. Bring the mixture to a simmer and cook for 3-4 minutes until thickened.
  3. Stir in the cooked chicken, peas, parsley, and cooked potatoes. Season with salt and pepper to taste. Remove from heat.

Step 4: Assemble the Pie

  1. Preheat your oven to 400°F (200°C).
  2. Roll out one pie crust and press it into the bottom of a 9-inch pie dish.
  3. Pour the chicken and vegetable filling into the crust, spreading it evenly.
  4. Roll out the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal.
  5. Cut slits in the top crust to allow steam to escape. Brush the crust with egg yolk for a shiny, golden finish.

Step 5: Bake the Pie

  1. Place the pie on a baking sheet (to catch any spills) and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
  2. Let the pie rest for 10 minutes before slicing and serving to allow the filling to set.

Tips & Tricks

  1. Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken.
  2. Homemade vs. Store-Bought Crust: Homemade pie crust adds a buttery flavor, but store-bought works perfectly for convenience.
  3. Extra Golden Crust: For a deeper golden color, mix the egg yolk with 1 tablespoon of cream before brushing.
  4. Steam Slits: Don’t skip cutting slits in the crust—this prevents the filling from bubbling over.
  5. Let It Rest: Allowing the pie to rest after baking ensures clean slices and a set filling.

Variations

Individual Pot Pies:

  • Add More Liquid: Increase broth or cream by ¼ cup for extra saucy filling.
  • Portion into Ramekins: Divide the filling into 6 oven-safe bowls or ramekins.
  • Top with Puff Pastry: Cut puff pastry into squares, ensuring a 1-inch overhang.
  • Bake: Brush with egg yolk and bake for 25 minutes until golden brown.

Vegetarian Option:

Replace chicken with extra vegetables like mushrooms, zucchini, or cauliflower. Use vegetable broth instead of chicken broth.

Storage

  • Refrigerator: Store leftover pot pie in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through.
  • Freezer: Wrap the unbaked pie tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Bake from frozen at 400°F, adding an extra 10-15 minutes.

FAQs

1. Can I make the filling ahead of time?
Yes! Prepare the filling up to 2 days in advance. Store it in the refrigerator and assemble the pie when ready to bake.

2. What can I use instead of half-and-half?
You can substitute half-and-half with equal parts milk and heavy cream or use evaporated milk.

3. Can I use puff pastry for the crust?
Absolutely! Puff pastry creates a light, flaky crust that’s perfect for pot pies.

4. What vegetables can I add?
Feel free to add mushrooms, green beans, or diced sweet potatoes for variety.

Nutrition Information (Per Serving)

  • Calories: 470
  • Carbohydrates: 30g
  • Protein: 27g
  • Fat: 27g
  • Saturated Fat: 13g
  • Cholesterol: 134mg
  • Sodium: 451mg
  • Potassium: 432mg
  • Fiber: 3g
  • Sugar: 3g
  • Vitamin A: 2781IU
  • Vitamin C: 12mg
  • Calcium: 57mg
  • Iron: 3mg

This Classic Chicken Pot Pie is the perfect blend of creamy, savory, and flaky goodness. It’s a comforting meal that’s easy to customize and will leave everyone asking for seconds. Enjoy

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