Chicken Pot Pie
Chicken Pot Pie is a classic comfort food that combines tender chunks of chicken with a creamy mix of vegetables like peas, carrots, and celery, all wrapped in a flaky,…
By Ava
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Reading time: 6 min
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Chicken Pot Pie is a classic comfort food that combines tender chunks of chicken with a creamy mix of vegetables like peas, carrots, and celery, all wrapped in a flaky, golden crust. It’s the kind of dish that feels like a warm hug on a chilly day, perfect for bringing cozy vibes to your dinner table.
I love making Chicken Pot Pie because it’s so flexible—you can use leftover chicken or roast a fresh one just for this dish. The creamy filling is just the right mix of rich and hearty, and that buttery crust? It’s absolutely addictive. I always find myself sneaking another slice, and it’s a crowd-pleaser every time I serve it.
My favorite way to enjoy Chicken Pot Pie is fresh from the oven with a simple side salad or some steamed green beans to balance out the richness. It’s a meal that’s easy to share and leftovers that reheat beautifully for the next day. Whenever I’m craving a homey, satisfying meal, this pie is my go-to—it’s proof that comfort food doesn’t have to be complicated to be delicious.
Key Ingredients & Substitutions for Chicken Pot Pie
Chicken: Using cooked chicken works great. Leftover roast chicken or cooked thighs add moisture and flavor. For a quicker option, rotisserie chicken is handy. You can also use turkey if you prefer.
Vegetables: Carrots, peas, and celery give classic taste and color. If you’re missing celery, try green beans or mushrooms. Fresh or frozen veggies both work well here.
Butter & Flour: These create the base for your creamy sauce (roux). If you want to lighten it, use olive oil instead of butter, and a gluten-free flour blend if needed.
Pie Crust: Refrigerated crusts save time and bake nicely. Homemade crust adds a lovely touch but needs more patience. For gluten-free, try crusts made from almond or oat flour.
How Do You Make a Thick, Creamy Filling That Won’t Be Runny?
The key is making a good roux to thicken the sauce without lumps or dryness. Here’s how I do it:
- Melt butter on medium heat and cook the vegetables until soft, about 5 minutes.
- Add flour and stir for 2 minutes. This cooks out the raw flour taste and helps the sauce thicken.
- Slowly add chicken broth and milk, stirring constantly so the sauce stays smooth.
- Bring the sauce to a boil, stirring often, until it thickens enough to coat the back of a spoon.
- Remove from heat before adding cold ingredients like peas to keep the sauce from breaking.
This way, your filling will be thick and creamy, not watery. Also, don’t forget to let the pot pie rest after baking so the filling sets well.
Equipment You’ll Need
- Large saucepan – perfect for cooking the veggies and making the creamy sauce without crowding.
- Wooden spoon or spatula – helps stir the roux and sauce smoothly without scratching your pan.
- 9-inch pie plate or baking dish – just the right size to hold your pot pie filling and crust.
- Rolling pin – useful if you’re rolling out homemade pie crust or smoothing refrigerated crusts.
- Pastry brush – for brushing the beaten egg on the crust to get that golden, shiny finish.
Flavor Variations & Add-Ins
- Swap cooked turkey or ham for chicken—great if you have leftovers from a holiday meal.
- Add diced potatoes or parsnips with the carrots for a heartier vegetable mix.
- Mix in shredded cheese like cheddar or gruyère before covering with crust for extra richness.
- For more herbs, try rosemary or sage instead of thyme to give the pie a different aroma.
How to Make Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the Crust and Topping:
- 1 package (about 14 oz) refrigerated pie crusts (or homemade pie crust)
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You will need about 15 minutes to prepare the filling and assemble the pie. Baking takes 30 to 35 minutes. After baking, allow the pie to rest for 10 minutes before serving. In total, plan for around 55 to 60 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Vegetables:
Start by preheating your oven to 425°F (220°C). In a large saucepan, melt the butter over medium heat. Add the diced carrots and celery. Cook them for about 5 minutes until they become a little soft.
2. Make the Sauce:
Stir in the flour, salt, pepper, and dried thyme. Keep stirring until the mixture looks bubbly and golden, about 2 minutes. Now, slowly add the chicken broth and milk while stirring constantly. Bring everything to a gentle boil and keep stirring until the sauce thickens nicely.
3. Combine Filling and Prepare Pie Crust:
Add the cooked chicken and frozen peas to your thickened sauce and mix well. Take one pie crust and roll it out to fit a 9-inch pie plate. Press it gently into the plate.
4. Assemble and Bake:
Pour the chicken and vegetable filling into the crust-lined pie dish. Cover with the second pie crust. Trim any extra dough and pinch the edges to seal your pie well. Cut small slits in the top crust so steam can escape while baking. Brush the top crust with the beaten egg for a shiny, golden finish.
5. Bake and Serve:
Bake your pie in the preheated oven for 30 to 35 minutes. Look for a golden-brown crust and bubbly filling—that means it’s done! Let it sit for about 10 minutes before cutting. Sprinkle some chopped fresh parsley on top for a fresh touch. Enjoy your comforting chicken pot pie!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely before using. Thaw it overnight in the fridge or use the quick thaw method by placing it in a sealed bag in cold water. This helps keep the filling texture perfect.
Can I Prepare the Pie Ahead of Time?
Absolutely! Assemble the pie and cover it with plastic wrap, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover chicken pot pie in an airtight container or cover it tightly with foil. Keep it in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the crust crispy.
Can I Substitute the Vegetables?
Definitely! Feel free to swap in green beans, corn, or mushrooms if you prefer. Just make sure to dice them similarly and cook until tender before mixing into the filling.