This Chicken Pot Pie is a warm and comforting dish filled with tender chicken, fresh veggies, and a creamy sauce, all wrapped in a flaky crust. It’s like a hug in a bowl!
I love how easy it is to whip up on a chilly evening. Plus, who doesn’t enjoy a little crust tearing action at dinner? It’s fun and tasty all in one! 😊
Key Ingredients & Substitutions
Chicken: You can use chicken breasts or thighs. I personally prefer thighs for their juiciness, but either works well. If you’re short on time, rotisserie chicken is a great shortcut!
Vegetables: Fresh or frozen carrots and peas work great. If you want to change things up, consider adding corn or green beans for added flavor and texture. You could also use a frozen mixed vegetable blend.
Butter and Flour: This is the base for your roux. If you’re looking for a lighter option, substitute with olive oil and a gluten-free flour blend to make this dish gluten-free.
Milk/Cream: Whole milk adds creaminess, but you can use low-fat milk or even almond milk if you want a dairy-free option. Heavy cream will make it richer!
How Do You Make the Perfect Roux?
A roux is key to a thick and creamy filling. Here’s how to make it right:
- Start with melted butter in a saucepan over medium heat; don’t let it brown.
- Add flour, whisk constantly, and cook for about 2 minutes until it looks like wet sand. This cooks out the raw flour taste!
- Gradually whisk in the chicken broth and milk until smooth. Keep stirring until it thickens and bubbles.
Be patient—it’s worth the effort, and the filling will be so creamy and delicious!
Classic Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 1 lb boneless, skinless chicken breasts or thighs, cooked and diced
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1/2 cup celery, sliced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
For the Crust:
- 1 package (about 14 oz) refrigerated pie crusts or homemade pie dough
- 1 egg, beaten (for egg wash)
For Garnish (Optional):
- 1 tablespoon fresh parsley, chopped
How Much Time Will You Need?
This Chicken Pot Pie requires about 15 minutes of prep time and 35–40 minutes of cooking time, so you’re looking at a total of approximately 50–55 minutes from start to finish. It’s perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This way, it will be ready by the time your pot pie is assembled.
2. Cook the Vegetables:
In a medium saucepan, melt the butter over medium heat. Once melted, add in the sliced carrots and celery. Cook for about 5 minutes until they start to soften. Stir occasionally so they don’t stick!
3. Make the Roux:
Now, stir in the flour, salt, black pepper, and garlic powder (if using). Keep stirring constantly for about 2 minutes. This will help get rid of the raw flour taste and create a nice base for our filling.
4. Add the Liquids:
Gradually whisk in the chicken broth and milk. Keep mixing until the mixture thickens and begins to boil. You’ll see it turn into a creamy sauce that’s perfect for coating the chicken and veggies!
5. Combine the Filling:
Add in the cooked, diced chicken and frozen peas, mixing everything together well. Once combined, take it off the heat and set it aside.
6. Prepare the Pie Crust:
Roll out one of the pie crusts and fit it into the bottom of a 9-inch pie dish. Make sure it covers the edges. Pour the chicken and vegetable filling into the crust.
7. Top It Off:
Cover the filling with the second pie crust. Pinch and crimp the edges to seal. Remember to cut a few slits in the top to let steam escape; this keeps your pie from getting soggy!
8. Brush and Bake:
Brush the top crust with the beaten egg for a lovely golden finish. Bake in your preheated oven for about 30–35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, you can cover them with a strip of foil to protect them.
9. Let It Rest:
Once out of the oven, let the Chicken Pot Pie rest for about 10 minutes. This will allow the filling to set a bit, making it easier to serve.
10. Serve and Enjoy:
Garnish with fresh parsley if you like, and dig in! Enjoy your luscious, flaky, and creamy homemade Chicken Pot Pie!
Can I Use Cooked Rotisserie Chicken Instead of Cooking My Own Chicken?
Absolutely! Using cooked rotisserie chicken is a great time-saver. Just shred or dice the meat and add it to the sauce in step 5, skipping the cooking time for the chicken.
How Can I Make This Recipe Gluten-Free?
You can easily make this dish gluten-free by substituting all-purpose flour with a gluten-free flour blend. Also, choose a gluten-free pie crust available at most grocery stores.
What Should I Do if My Filling Is Too Runny?
If your filling seems too runny, you can thicken it by cooking it a bit longer to allow the liquid to evaporate. Alternatively, add a tablespoon of cornstarch mixed with a little water, stirring until it thickens up.
Can I Prepare This Pot Pie in Advance?
Yes! You can assemble the pie a day before, cover it tightly, and refrigerate. When you’re ready to bake, just add a few extra minutes to the baking time to ensure it’s heated through.
