chicken pot pie recipe
The Best chicken pot pie recipe
What I love most about this recipe is how versatile it is. You can use whatever veggies you have on hand, and it still turns out delicious. Itâs also a great way to sneak in some extra nutrientsâcarrots, peas, and celery add fiber and vitamins, while the chicken gives you a good dose of protein. And letâs be real, anything that gets my picky eaters to actually finish their vegetables is a win in my book. This isnât just comfort food; itâs a balanced meal that the whole family enjoys, and thatâs why itâs a staple in our house.
Classic Chicken Pot Pie
A comforting and hearty chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky, golden crust. Perfect for a cozy family dinner.
đ„Ingredients
- 2 œ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tbsp ice water
- 3 tbsp unsalted butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- â cup all-purpose flour
- 1 œ cups chicken broth
- 1 cup whole milk
- 1 tsp salt
- œ tsp black pepper
- 1 tsp dried thyme
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 egg (for egg wash)
đšâđłDirections
-
1
Preheat your oven to 425°F (220°C). -
2
Prepare the crust: In a large mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide the dough into two equal parts, shape into discs, wrap in plastic, and refrigerate for 20 minutes. -
3
Make the filling: In a large skillet, melt butter over medium heat. Add onion, carrots, and celery, cooking until softened (about 5 minutes). Add garlic and cook for 1 more minute. -
4
Sprinkle flour over the vegetables and stir to coat. Gradually pour in chicken broth and milk, whisking constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens (about 3-5 minutes). -
5
Stir in salt, pepper, thyme, chicken, peas, and corn. Remove from heat and set aside. -
6
Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it gently into the bottom and sides. Trim excess dough, leaving a slight overhang. -
7
Pour the filling into the pie crust. Roll out the second disc of dough and place it over the filling. Crimp the edges to seal, then cut a few slits in the top to allow steam to escape. -
8
Whisk the egg with 1 tablespoon of water and brush it over the top crust for a golden finish. -
9
Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. -
10
Let the pie cool for 10 minutes before serving.
đ§Equipment
- Mixing bowl
- Rolling pin
- 9-inch pie dish
- Large skillet
- Whisk
- Oven
- Baking sheet
đNutrition Facts (per serving)
đNotes
Watch Video Of How Classic Chicken Pot Pie Works
â Frequently Asked Questions About Chicken Pot Pie
1. Can I make chicken pot pie ahead of time?
Yes! You can assemble the chicken pot pie ahead of time and refrigerate it (unbaked) for up to 24 hours. When ready to bake, let it sit at room temperature for about 15 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time if itâs cold from the fridge.
2. Can I use store-bought pie crust instead of homemade?
Absolutely! Store-bought pie crust works great and saves time. Just make sure to follow the package instructions for thawing (if frozen) and rolling out the crust. Youâll need enough for the top and bottom layersâtypically two pre-made crusts will suffice.
3. How do I prevent a soggy bottom crust?
To avoid a soggy crust, blind-bake (pre-bake) the bottom crust for 8â10 minutes before adding the filling. You can also brush the bottom crust with a thin layer of beaten egg white before baking to create a barrier. Additionally, ensure the filling isnât too wateryâthicken it properly with flour or cornstarch.
4. Can I freeze chicken pot pie?
Yes, you can freeze chicken pot pie either before or after baking. For unbaked pies, assemble, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding 20â30 minutes to the cooking time. For baked pies, cool completely, wrap well, and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
5. What can I substitute for heavy cream in the filling?
If you donât have heavy cream, you can use whole milk, half-and-half, or a combination of milk and a little butter for richness. For a lighter option, evaporated milk or a dairy-free alternative like coconut milk (full-fat) can work, though the texture may vary slightly. Avoid skim milk, as it wonât provide enough creaminess.
