potato chicken pot pie recipe

Written BySheba G Updated On
potato chicken pot pie recipe
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The Best potato chicken pot pie recipe

I’ve always been a fan of traditional comfort food, and potato chicken pot pie is one of my all-time favorites. This classic dish has been a staple in many American households for generations, and it’s easy to see why. The combination of tender chicken, fluffy potatoes, and rich gravy all wrapped up in a flaky pastry crust is a match made in heaven.

As a busy mom, I love that this recipe is easy to make in large quantities, making it perfect for family gatherings or meal prep. Plus, the best part is that it’s relatively healthy, with plenty of protein and complex carbohydrates to keep everyone satisfied. My kids adore helping me make this recipe from scratch, and it’s a great way to spend quality time together in the kitchen.

Whether you’re looking for a comforting meal after a long day or want to impress your friends with a homemade dinner party dish, potato chicken pot pie is the way to go. It’s also incredibly versatile – serve it as a main course, or as a side dish alongside some roasted vegetables or a green salad. And let’s not forget the leftovers – this recipe makes plenty for reheating throughout the week or freezing for later use.

With its rich history, delicious flavor profile, and numerous health benefits, potato chicken pot pie is an absolute must-try for anyone looking to elevate their home cooking game. I’ve been making this recipe for years now, but I still get excited every time I take it out of the oven and watch my family dig in. It never fails to put big smiles on their faces!

I’m sure you’ll feel the same way once you try it out for yourself. As I mentioned earlier, one of the best things about this recipe is how easy it is to make in large quantities. Whether you’re feeding a crowd or just want some extra leftovers for future meals, this recipe scales up beautifully without sacrificing any of its signature flavors or textures.

And because it freezes so well too – individual portions are perfect for popping into lunchboxes or sending with school lunches – you can even make ahead batches for weeks at a time without worrying about them losing their freshness. In terms of cooking techniques specifically related to this dish, there are several key steps that set this recipe apart from others like it. One thing I’ve learned over the years is that using high-quality ingredients makes all the difference when preparing potato chicken pot pie.

Creamy Potato Chicken Pot Pie

Creamy Potato Chicken Pot Pie

4.8 from 991 votes

A comforting and hearty pot pie filled with tender chicken, potatoes, and a creamy sauce, all wrapped in a flaky crust. This dish is perfect for a cozy dinner and will warm your heart.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
1/4 cup ice-cold water

For the Filling

1 lb boneless, skinless chicken breasts
1 lb potatoes, peeled and cubed
1 onion, finely chopped
2 carrots, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
2 cups chicken broth
1 cup heavy cream
2 tbsp cornstarch
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a large mixing bowl, combine flour, salt and butter.
3Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4Add the ice-cold water and stir until a dough forms.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6While the dough is chilling, heat the olive oil in a large saucepan over medium heat.
7Add the onion, carrots, and garlic.
8Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5 minutes.
9Add the chicken breasts, potatoes, thyme, and rosemary.
10Stir to combine.
11Add the chicken broth and bring to a boil.
12Reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.
13Remove the chicken from the pot and shred it using two forks.
14Return the shredded chicken to the pot.
15In a small bowl, whisk together the heavy cream and cornstarch.
16Pour the mixture into the pot and stir well.
17Cook over medium heat until the sauce has thickened, about 3-5 minutes.
18Season with salt and pepper to taste.
19Transfer the filling to a baking dish.
20On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4 inch.
21Place the dough over the filling in the baking dish, trimming any excess.
22Crimp the edges to seal.
23Cut a few slits in the top of the dough to allow steam to escape.
24Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
25Let it cool slightly before serving.

🔧Equipment

Mixing bowl
Baking dish
Oven
Saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Add a layer of cheese on top of the filling before adding the dough for an extra cheesy twist.

This potato chicken pot pie recipe has become an absolute staple in my household over the years – not only does it taste amazing every time but also happens to be relatively healthy compared to other comfort foods out there!

And let me tell you: reheating leftovers couldn’t be easier thanks to its versatility; simply pop into microwave-safe container(s), heat according desired level until warmed through – voilà!

Serve hot accompanied by steamed veggies or salad greens if desired.

❓ Frequently Asked Questions About Creamy Potato Chicken Pot Pie

Q1: What type of potatoes are best for making potato chicken pot pie?

This recipe works best with high-starch potatoes like Russet or Idaho – they hold their shape beautifully when cooked through and have just the right amount of moisture to prevent dryness.

Q2: Can I substitute other types of protein like beef or pork?

While chicken is traditional in potato chicken pot pie recipes like mine, you can certainly experiment with other proteins if you prefer – just be sure to adjust cooking times accordingly based on their specific needs.

Q3: How do I prevent the pastry crust from becoming soggy?

To ensure your crust stays flaky rather than soggy, be sure not to overfill your pie pan with filling mixture (leave about 1/2 inch at top), brush edges lightly before sealing with egg wash (optional but helps prevent sticking), and avoid overbaking.

Q4: Can I make individual servings instead of one large pie?

Yes! Simply divide filling mixture among ramekins or small baking dishes before topping with pastry rounds; bake at same temperature until golden brown.

Q5: What’s the best way to store leftover potato chicken pot pie?

Airtight containers are ideal; refrigerate up to 3 days (allowing some room between layers) or freeze individual portions (labeling date) for later reheating.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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