old fashioned chicken pot pie recipe
- The Best old fashioned chicken pot pie recipe
- Classic Old-Fashioned Chicken Pot Pie
- š„Ingredients
- šØāš³Directions
- š§Equipment
- šNutrition Facts (per serving)
- šNotes
- Watch Video Of How Classic Old-Fashioned Chicken Pot Pie Works
- ā Frequently Asked Questions About Old-Fashioned Chicken Pot Pie
The Best old fashioned chicken pot pie recipe
What I love most about this recipe is how balanced it is. Itās got protein from the chicken, fiber from the vegetables, and a touch of richness from the creamy sauceāwithout being overly indulgent. My kids would eat it straight from the oven, and honestly, so would I. Itās the kind of meal thatās perfect for feeding a family without feeling like a chore, and itās also a great way to use up whatever veggies you have on hand. Plus, itās something you can make ahead and reheat, so itās always ready when you need it. Whether youāre cooking for a big meal or just want something warm and satisfying for the family, this pot pie delivers.
Classic Old-Fashioned Chicken Pot Pie
A comforting, creamy pot pie packed with tender chicken and vegetables, all wrapped in a flaky pastry crust. Perfect for a cozy dinner.
š„Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup ice water
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 tbsp butter
šØāš³Directions
-
1
Preheat oven to 375Ā°F. In a large bowl, mix flour and salt. Gradually add ice water, stirring until a dough forms. Knead lightly, then roll out to fit a 9-inch pie dish. -
2
In another bowl, combine shredded chicken, mixed vegetables, chicken broth, heavy cream, garlic, and butter. Season with salt and pepper to taste. -
3
Pour the filling into the prepared pie dish. Top with the rolled-out dough, crimping the edges to seal. Brush the top with a little milk or water. -
4
Cut a few slits in the top crust to allow steam to escape. Bake for 30ā35 minutes until the crust is golden and the filling is bubbling.
š§Equipment
- Mixing bowls
- Knife and cutting board
- Oven
- Pastry brush
šNutrition Facts (per serving)
šNotes
Watch Video Of How Classic Old-Fashioned Chicken Pot Pie Works
ā Frequently Asked Questions About Old-Fashioned Chicken Pot Pie
1. What is the best way to prepare the filling for this chicken pot pie?
The filling should include cooked chicken, fresh vegetables like carrots, peas, and mushrooms, and a light broth or stock. For extra flavor, you can add a splash of cream or a bit of Dijon mustard. Cook the veggies until tender-crisp, then mix in the chicken and season with salt, pepper, and herbs like thyme or rosemary.
2. Can I substitute any ingredients in the traditional recipe?
While the classic recipe calls for specific ingredients, you can swap in similar textures and flavors. For example, use ground turkey instead of chicken, or swap fresh peas for frozen. Avoid overly soft or overly hard ingredientsāstick to those that hold their shape well when simmered.
3. How do I ensure the pie crust stays crispy after baking?
For a golden, crisp crust, pre-bake the pie crust in the oven for 5ā7 minutes before adding the filling. This helps it set slightly and prevents a soggy bottom. Also, avoid overfilling the crustāleave room for the filling to rise. Bake until the crust is deep golden brown.
4. What temperature should I use to bake the pot pie, and how long should I cook it?
Bake at 375Ā°F (190Ā°C) for 30ā35 minutes, depending on the size of your dish. The edges should be golden, and the filling should bubble slightly. If your oven isnāt preheated, check the crust after 20 minutes to avoid burning.
5. Should I make the pie crust ahead of time, and how do I store it?
Yes, you can make the pie crust a day in advance. Store it wrapped tightly in plastic in the fridge for up to 3 days or freeze it for up to 3 months. Thaw overnight in the fridge before pre-baking.
