why make this recipe
Chicken Pot Pie is a comforting classic that brings warmth to any meal. It combines tender chicken, fresh vegetables, and a creamy sauce, all encased in a flaky pie crust. This dish is perfect for family dinners or chilly nights. Plus, it’s a great way to use leftover chicken and vegetables, saving you time and ingredients.
how to make Chicken Pot Pie
Making Chicken Pot Pie is simple and rewarding. With just a few ingredients and straightforward steps, you can create a delicious meal that everyone will love.
Ingredients:
- 1 lb cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, diced
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 package refrigerated pie crusts
Directions:
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Add the onions and cook until they are soft.
- Stir in the flour and cook for 1 minute.
- Slowly add the chicken broth and milk, stirring constantly until the mixture thickens.
- Stir in the diced chicken, carrots, peas, potatoes, salt, pepper, and thyme.
- Place one pie crust in a pie dish and pour the chicken filling into it.
- Cover with the second pie crust, seal the edges, and cut slits in the top to let steam escape.
- Bake for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.
how to serve Chicken Pot Pie
Serve the Chicken Pot Pie hot, straight from the oven. It pairs well with a simple side salad or some crusty bread. This dish not only looks great but also brings a homey feel to your table, making it perfect for gatherings or cozy family dinners.
how to store Chicken Pot Pie
If you have leftovers, let the pie cool completely, then cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days. You can also freeze it before baking. Wrap it well in freezer-safe packaging. When you’re ready to enjoy it, just bake from frozen, adding a little extra time to the baking process.
tips to make Chicken Pot Pie
- Use leftover chicken or rotisserie chicken to save time.
- Feel free to add your favorite vegetables like corn or green beans for extra flavor and nutrition.
- For a healthier version, consider using whole-wheat pie crusts or making a crustless version.
variation
You can customize Chicken Pot Pie by using different proteins, like turkey or even mushrooms for a vegetarian option. Additionally, try adding cheese for a creamy twist or swapping the thyme for rosemary.
FAQs
Can I make Chicken Pot Pie ahead of time?
Yes, you can prepare the filling and assemble the pie a day in advance. Just refrigerate it until you’re ready to bake.
Can I use frozen vegetables?
Absolutely! Frozen vegetables can be a great time saver—just add them straight to the filling without thawing.
How do I know when the pot pie is done?
The pot pie is done when the crust is golden brown, and the filling is bubbly. If you see steam escaping from the slits, that’s a good sign too!
Chicken Pot Pie
A comforting classic combining tender chicken, fresh vegetables, and a creamy sauce in a flaky pie crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 lb cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, diced
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Add the onions and cook until they are soft.
- Stir in the flour and cook for 1 minute.
- Slowly add the chicken broth and milk, stirring constantly until the mixture thickens.
- Stir in the diced chicken, carrots, peas, potatoes, salt, pepper, and thyme.
- Place one pie crust in a pie dish and pour the chicken filling into it.
- Cover with the second pie crust, seal the edges, and cut slits in the top to let steam escape.
- Bake for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.
Notes
Use leftover chicken or rotisserie chicken to save time. Feel free to add your favorite vegetables like corn or green beans for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
