Chicken pot pie is a comforting classic that brings warmth to any table. With its flaky crust and creamy filling, this dish has won hearts for generations. It’s not just a meal; it’s a hug in a dish. Whether you’re making it for your family or gathering friends together, this chicken pot pie recipe is sure to impress.
Why Make This Recipe
There are countless reasons to make chicken pot pie, but here are a few compelling ones. First, it’s hearty and satisfying, perfect for any cozy evening. Second, it’s flexible and you can easily customize the filling with your favorite vegetables or herbs. Lastly, it’s a brilliant way to use up leftover chicken or rotisserie chicken, making it a smart choice for busy nights.
How to Make The Best Classic Chicken Pot Pie
Making the best classic chicken pot pie is easier than you might think! Follow these simple steps and enjoy the comforting flavors of homemade goodness.
Ingredients:
- 4 tablespoons unsalted butter
- 1 lb. boneless skinless chicken breast (cut into small bite-size pieces)
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup chopped yellow onion
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup frozen peas
- 2 tablespoons minced fresh flat-leaf parsley
- 2 (1 top and 1 bottom) unbaked pie crusts (can use pre-made refrigerated – 1 box)
Directions:
- Start by placing an oven rack on the bottom shelf and preheat your oven to 425 degrees F.
- In a large skillet over medium heat, add the butter. Once it’s melted, toss in the chicken, carrots, celery, onion, salt, garlic powder, thyme, and pepper. Cook for 8-10 minutes until the chicken is fully cooked, stirring often.
- Add the flour and mix well until there’s no dry flour left. Slowly stir in the cream and then pour in the chicken broth. Cook until the mixture starts bubbling and thickens, stirring frequently for about 3-4 minutes.
- Remove from heat and stir in the peas and parsley. Let the mixture cool for 15-30 minutes.
- Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the crust. Top it with the second pie crust and seal the edges. Cut 3-4 slits in the top crust to allow steam to escape.
- Place the pie on a baking sheet and bake for 30 minutes on the bottom rack.
- Allow to cool for 15-30 minutes before slicing and serving.
How to Serve The Best Classic Chicken Pot Pie
Serve your chicken pot pie warm, straight from the oven for the best experience. Pair it with a simple side salad or some crusty bread to soak up any extra filling. Everyone will love digging into this classic dish!
How to Store The Best Classic Chicken Pot Pie
If you have any leftovers, you can store them in the refrigerator. Cover the pie with plastic wrap or aluminum foil and keep it in the fridge for up to 3 days. To reheat, place it back in the oven until warmed through or use a microwave if you’re short on time.
Tips to Make The Best Classic Chicken Pot Pie
- For extra flavor, consider adding garlic or different herbs like rosemary or sage.
- If you prefer a thicker filling, let it cook a little longer until it reaches your desired consistency.
- Try using a store-bought pie crust for convenience or make your own if you have the time.
Variation
Feel free to experiment with your chicken pot pie! You can switch out the veggies for your favorites such as corn, mushrooms, or bell peppers. You can also use turkey instead of chicken or even make a vegetarian version by replacing the meat with hearty vegetables.
FAQs
Can I make chicken pot pie ahead of time?
Yes! You can prepare the filling and store it in the fridge or even freeze it. Just assemble the pie crust when you’re ready to bake.
How long does chicken pot pie last in the fridge?
Chicken pot pie will last for about 3 days in the refrigerator if stored properly.
Can I use frozen chicken for this recipe?
Yes! You can use frozen chicken; just ensure it’s fully cooked before adding it to the filling. You may need to increase cooking time a bit.
Embrace the warm and satisfying flavors of this classic chicken pot pie recipe, perfectly suited for any day of the week!
Classic Chicken Pot Pie
Ingredients
Filling
- 4 tablespoons unsalted butter
- 1 lb boneless skinless chicken breast (cut into small bite-size pieces)
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup chopped yellow onion
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup frozen peas
- 2 tablespoons minced fresh flat-leaf parsley
Pie Crust
- 2 unbaked pie crusts (1 top and 1 bottom; can use pre-made refrigerated – 1 box)
Instructions
Preparation
- Start by placing an oven rack on the bottom shelf and preheat your oven to 425 degrees F.
- In a large skillet over medium heat, add the butter. Once it’s melted, toss in the chicken, carrots, celery, onion, salt, garlic powder, thyme, and pepper. Cook for 8-10 minutes until the chicken is fully cooked, stirring often.
- Add the flour and mix well until there’s no dry flour left. Slowly stir in the cream and then pour in the chicken broth. Cook until the mixture starts bubbling and thickens, stirring frequently for about 3-4 minutes.
- Remove from heat and stir in the peas and parsley. Let the mixture cool for 15-30 minutes.
- Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the crust. Top it with the second pie crust and seal the edges. Cut 3-4 slits in the top crust to allow steam to escape.
Baking
- Place the pie on a baking sheet and bake for 30 minutes on the bottom rack.
- Allow to cool for 15-30 minutes before slicing and serving.
