This chicken pot pie recipe brings together crispy crust and creamy filling, making it a comforting winter dish. It’s easy to prepare and perfect for family dinners, ensuring everyone leaves the table happy and satisfied.
Table of Contents
Chicken Pot Pie Recipe
Overview of Chicken Pot Pie
Chicken pot pie is a classic comfort food that warms the soul. With tender chicken, savory vegetables, and a rich, creamy sauce, it’s wrapped in a flaky crust that’s simply irresistible. This dish is not only delicious but also a great way to use leftover chicken, making it a practical choice for busy weeknights.
Why This Recipe Stands Out
This chicken pot pie recipe stands out because of its rich flavor and hearty texture. It’s made with wholesome ingredients and offers a homemade touch that you won’t find in store-bought versions. Plus, it’s incredibly versatile, allowing you to customize it with your favorite veggies or proteins. You’ll feel proud serving this meal, knowing it’s both kid-approved and comforting.
Ingredients for Chicken Pot Pie
Essential Ingredients
- 1 homemade pie crust (2 round disks)
- 4 cups cooked, shredded chicken
- 6 tablespoons unsalted butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (1 cup thinly sliced)
- 8 ounces white or brown mushrooms (sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 teaspoons fine sea salt (or to taste)
- 1/4 teaspoon black pepper (plus more to taste)
- 1 cup frozen peas (do not thaw)
- 1/4 cup parsley (finely chopped, plus more for garnish)
- 1 egg (beaten for egg wash)
Optional Ingredients and Variations
Feel free to experiment with different vegetables like green beans, corn, or even broccoli for added nutrition. You can also incorporate herbs such as thyme or oregano to enhance the flavor profile. If you have leftover roast turkey or baked ham, they make excellent substitutes for chicken. Alternatively, save time by using store-bought pie crust or puff pastry.
Step-by-Step Instructions
Preparing the Filling
Start by melting the butter in a Dutch oven over medium heat. Once melted, add the diced onions and carrots, sautéing for about 8 minutes until softened. Next, stir in the mushrooms and garlic, cooking for an additional 5 minutes until the mushrooms are tender. This step creates a fragrant base for your filling.
Making the Pie Crust
While your filling is cooking, roll one pie crust into a 12-inch circle. Place it in a deep 9-inch pie dish, making sure it fits snugly. This crust will hold all the deliciousness of your chicken mixture.
Assembling the Chicken Pot Pie
Once your filling has thickened into a gravy, stir in the shredded chicken, frozen peas, and parsley. Remove it from the heat and let it cool slightly. Pour the chicken mixture into your prepared crust. Roll the second pie crust into a 10-inch circle and place it over the filling. Fold the excess dough under the bottom crust and crimp the edges to seal. Don’t forget to cut five small slits in the top crust for steam to escape!
Baking the Pie
Preheat your oven to 425°F. Brush the top crust with the beaten egg and sprinkle with salt and pepper. Bake for 30-35 minutes until the crust is golden brown. If the edges brown too quickly, cover them with a pie shield made from foil. Allow the pie to rest for 15 minutes before slicing to let the flavors meld together.
Tips for Perfecting Your Chicken Pot Pie
How to Prevent Overbrowning
To prevent overbrowning, keep an eye on your pie as it bakes. If you notice the edges turning too dark, cover them with foil. This allows the center to cook through while protecting the outer crust.
Storing and Reheating Leftovers
Store any leftovers covered in the refrigerator for up to 4 days. For freezing, cover the pie with foil and freeze for up to 2 months. To reheat, bake from frozen without thawing, adding 25-30 minutes to the original baking time. If reheating refrigerated leftovers, bake at 350°F for 20-30 minutes or microwave for 2-3 minutes until heated through.
What to Serve with Chicken Pot Pie
Recommended Side Dishes
This chicken pot pie pairs beautifully with a simple green salad or roasted vegetables. You can also serve it alongside a warm baguette to soak up any leftover sauce.
Beverage Pairings
Complement your meal with a crisp white wine or a light-bodied red for a refreshing touch. For a non-alcoholic option, consider serving sparkling water with a splash of lemon.
FAQs About chicken pot pie recipe
How do you know when a chicken pot pie is done?
You know a chicken pot pie is done when the crust is golden brown and the filling is bubbling. A thermometer should read 165°F in the center.
What is a fun fact about chicken pot pie?
A fun fact about chicken pot pie is that it has roots dating back to Ancient Greece, where they baked meats in dough.
How long is a chicken pot pie good for?
A chicken pot pie is good for up to 4 days in the refrigerator. For longer storage, freeze it for up to 2 months.
What are common pot pie mistakes?
Common pot pie mistakes include not cooking the filling long enough, which can result in a watery pie, or overbaking the crust.
Related Recipes to try
- Chicken Tortellini Soup Recipe
- Creamy Chicken Enchilada Soup
- Slow Cooker Chicken Stew Recipe
- Creamy Garlic Chicken Gnocchi Skillet
- Sausage Potato Soup
Conclusion
This chicken pot pie recipe is a warm hug on a plate, perfect for chilly nights. For more cozy meal ideas, check out Elly’s Recipes on Pinterest for inspiration. You won’t regret making this delicious dish that brings the family together around the table!
Chicken Pot Pie Recipe: Cozy and Comforting Delight
Equipment
- dutch oven or pot
- pie dish
- Rolling Pin
- baking foil
Ingredients
- 2 round disks homemade pie crust
- 4 cups cooked, shredded chicken
- 6 tablespoons unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (thinly sliced)
- 8 ounces white or brown mushrooms (sliced)
- 3 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 teaspoons fine sea salt or to taste
- 1/4 teaspoon black pepper plus more to taste
- 1 cup frozen peas do not thaw
- 1/4 cup parsley (finely chopped) plus more for garnish
- 1 egg beaten for egg wash
Instructions
- Melt butter in a dutch oven over medium heat, then sauté onions and carrots for 8 minutes until softened.
- Add mushrooms and garlic, sautéing for another 5 minutes until mushrooms are tender.
- Stir in flour and cook for 2 minutes, then gradually add chicken stock and heavy cream, simmering until thickened.
- Mix in chicken, peas, and parsley, then let cool slightly while preparing the crusts.
- Roll one pie crust into a 12-inch circle, place in a pie dish, and fill with the chicken mixture.
- Cover with the second rolled pie crust, crimp edges, and cut slits for steam to escape; brush with egg wash.
- Bake at 425°F for 30-35 minutes until golden brown, covering edges with foil if browning too quickly.
- Let the pie rest for 15 minutes before slicing.