Luna
Chicken Pot Pie is a beloved comfort food. It combines tender chicken, veggies, and creamy gravy in a flaky crust. This recipe is a hit, with thousands of views and hundreds of great reviews every day.
It’s perfect for using up leftover chicken or turkey. And the best part? You don’t need canned soup to make it. The homemade sauce is the real highlight, making the dish a family favorite.
Key Takeaways
- Classic comfort food with a flaky, homemade crust
- Thousands of views and hundreds of positive reviews
- Easy to make using leftover chicken or turkey
- Creamy, homemade sauce without canned soup
- Delicious and family-friendly dish
Understanding the Magic of Chicken Pot Pie
Chicken pot pie is the ultimate comfort food. It combines tender chicken, fresh veggies, and creamy gravy in a flaky crust. It’s a hearty, satisfying meal great for cold days or when you crave nostalgia. Its mix of flavors and textures makes it a classic dish many love.
The recipe is simple, needing just 10 ingredients. You’ll need carrots, onions, celery, flour, milk, chicken broth, frozen peas, cooked chicken, salt, and pepper. Fresh milk can replace canned evaporated milk, and you can use store-bought or homemade chicken broth.
The recipe is easy to adjust and can be made ahead. You can add frozen potatoes if you like, about 1 to 2 cups. It’s also freezer-friendly, perfect for batch cooking. You can freeze the filling or the whole pie, ready to bake later.
“Chicken pot pie is the ultimate comfort food, bringing back memories of cozy dinners and family gatherings.”
Whether you make your own or use store-bought pie crust, chicken pot pie is a hearty meal. Its flaky, buttery crust and creamy filling are irresistible. Its timeless appeal and customization options make it a favorite for many.
Essential Ingredients for Your Perfect Pie
Making a delicious homemade chicken pot pie needs careful picking of ingredients. From the flaky crust to the creamy filling, each part is crucial. It makes a dish that will satisfy your taste buds fully.
Crust Components
For a great pie crust, you can use a pre-made one or make it from scratch. You’ll need flour, cold butter, ice water, and a bit of salt. No matter your choice, roll it out evenly and put it in your pie dish.
Filling Ingredients
The filling is the heart of the chicken pot pie. You’ll need butter, diced onions, flour, chicken broth, milk or half-and-half, shredded chicken, and frozen mixed veggies like carrots, peas, and celery.
Seasonings and Spices
To make the filling taste better, season it with salt, black pepper, and poultry seasoning. Adding fresh thyme can also enhance the flavor of the sauce that holds everything together.
| Ingredient | Quantity |
|---|---|
| Butter | 1/4 cup |
| Onion, diced | 1/2 onion |
| All-purpose flour | 1/2 cup |
| Chicken broth | 2 cups |
| Milk or half-and-half | 1 cup |
| Shredded chicken | 3 cups |
| Frozen mixed vegetables | 3/4 cup |
| Salt | 1-2 teaspoons |
| Black pepper | 1/2 teaspoon |
| Poultry seasoning | 1 teaspoon |
| Fresh thyme (optional) | 1-2 sprigs |
With these key ingredients, you’re ready to make a tasty chicken pot pie. It will surely impress your family and friends.
Kitchen Tools and Equipment Needed
Making the perfect homemade chicken pot pie requires the right tools. From the pie plate to the mixing bowls, each item is crucial. Let’s look at the essential tools for this comforting classic.
You’ll need a 9-inch pie plate to bake your pie. A metal plate is best as it heats evenly, avoiding a soggy crust. A medium saucepan is key for the creamy filling. And, a set of mixing bowls is handy for mixing the dough and other ingredients.
A whisk is vital for blending the gravy smoothly. If chopping onions is a chore, a vegetable chopper can make it easier.
To keep the crust from burning, use a pie crust protector or aluminum foil to cover the edges. This trick ensures a golden-brown crust every time.
| Kitchen Tool | Purpose |
|---|---|
| 9-inch pie plate | Baking the chicken pot pie |
| Medium saucepan | Preparing the creamy filling |
| Mixing bowls | Mixing the dough and other ingredients |
| Whisk | Blending the roux-based gravy |
| Vegetable chopper | Chopping onions and other vegetables |
| Pie crust protector or aluminum foil | Preventing the crust edges from burning |
With these tools, you’re ready to make a delicious homemade chicken pot pie. It’s sure to impress your family and friends.
Preparing the Perfect Pie Crust
A great pie crust can elevate your homemade chicken pot pie. You can use a store-bought crust or make one from scratch. If you pick the store-bought option, make sure it’s at room temperature. This makes it easier to shape and roll out.
Store-Bought vs Homemade Options
Store-bought crusts are convenient, but making your own can be rewarding. The trick is not to overwork the dough. This can make it tough and rubbery. Instead, aim for a flaky, tender crust by blending ingredients gently.
Rolling and Shaping Techniques
Proper rolling and shaping are key, no matter your crust choice. Roll the dough evenly and make it a bit larger than your pie plate. This extra dough is important for sealing and crimping the edges. It gives your pie a beautiful, professional look.
With the right crust preparation, your homemade chicken pot pie will be a true delight, complete with a perfectly flaky and golden exterior.
“The secret to a perfect pie crust lies in the balance of ingredients and the delicate touch of the baker.”
Chicken Pot Pie Recipe
Get ready to enjoy a delicious homemade chicken pot pie. It’s a crowd-pleaser with a 5-star rating from over 1,009 votes.
First, preheat your oven to 425°F. Then, cook and shred the chicken. This step keeps all the flavors in.
Next, melt butter in a pan and sauté the onions. They should be fragrant and soft.
- Stir in the flour, salt, pepper, and poultry seasoning, creating a smooth roux.
- Gradually add the broth and milk, continuously stirring until the mixture thickens to a creamy consistency.
- Fold in the cooked chicken and your choice of fresh vegetables, ensuring the flavors meld together perfectly.
Pour the filling into a pie crust. Then, cover it with another crust. Seal the edges and cut slits for steam.
Brush the crust with a beaten egg for a golden finish. Bake for 30-35 minutes until golden.
Enjoy the flaky crust, tender chicken, and creamy filling. This homemade chicken pot pie will be a family favorite. It’s easy to make thanks to simple instructions.
Creating the Creamy Filling
The secret to a delicious chicken pot pie is the creamy filling. We start by making a roux, a mix of melted butter and flour. This roux is the base for our sauce. When it’s bubbly and golden, we add chicken broth and milk slowly, stirring constantly.
Making the Roux Base
In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of all-purpose flour. Cook for 2-3 minutes, stirring non-stop, until it’s light golden. This roux is the start of our creamy sauce.
Incorporating Vegetables
We add a mix of diced carrots, peas, and green beans for balance. If using frozen veggies, thaw them first. When the roux is ready, add 2 cups of chicken broth and 1 cup of milk slowly. Stir until it thickens and bubbles. Then, add the vegetable mix and cooked chicken for a tasty filling.
“The creamy filling is the true star of this chicken pot pie recipe. The roux-based sauce and perfectly cooked vegetables create a harmony of flavors that will have your family coming back for seconds.”
| Ingredient | Amount |
|---|---|
| Butter | 4 tablespoons |
| All-purpose flour | 4 tablespoons |
| Chicken broth | 2 cups |
| Milk | 1 cup |
| Vegetable mix (carrots, peas, green beans) | 2 cups |
| Cooked chicken | 3 cups, shredded |
Tips for Perfectly Cooked Chicken
For a delicious chicken pot pie, the chicken is key. Choose boneless, skinless chicken breasts for easy prep. This meat cooks well in many ways, making it tender and flavorful.
Boiling the chicken in a stockpot until it hits 165°F (74°C) takes 15-25 minutes. Or, use an Instant Pot for quick cooking. You can also grab a pre-cooked rotisserie chicken from the store.
After cooking, shred or cut the chicken into small pieces. This makes it easy to mix into the pie filling. Season it with salt and pepper before adding it. Adding fresh herbs like thyme or rosemary can add more flavor.
“Every time I’ve made this pie, it’s turned out wonderfully. My critical family loved it so much they are requesting to have this throughout the month.”
Follow these tips for great chicken, and your homemade chicken pot pie will be a hit. The tender chicken and creamy filling will make it a family favorite.
Assembling Your Pot Pie
Now that you have the perfect pie crust and creamy filling, it’s time to put your homemade chicken pot pie together. This step-by-step guide will help you create a dish that looks and tastes amazing.
Layering Techniques
Begin by pressing the bottom pie crust into your baking dish. Then, pour the chicken pot pie filling into the crust, making sure it’s spread evenly. Place the second pie crust on top, pressing the edges to seal.
Trim any extra dough and crimp the edges for a nice finish.
Creating Proper Ventilation
To let steam out while baking, cut small slits in the top crust. This prevents it from becoming soggy. Brush the top crust with a beaten egg for a golden-brown look.
Your homemade chicken pot pie is now ready for the oven. Remember, proper venting is crucial for a flaky crust. Follow the baking instructions in the next section for a truly exceptional chicken pot pie.
Baking Instructions and Temperature Guide
To make the perfect chicken pot pie, baking instructions and oven temperature are key. Follow these steps for a golden-brown crust and a flaky texture.
Preheat your oven to 425°F. This high temperature ensures a crisp, golden crust. Bake the pie for 30 to 40 minutes to get the perfect color.
To avoid burnt edges, cover them with foil for the last 15 to 20 minutes. This keeps the crust golden while protecting the edges.
Baking times can vary by oven. Watch the pie closely for a browned crust to know when it’s done.
For a crisp bottom crust, preheat a baking sheet and place the pie on it. This method distributes heat evenly for a crunchy base.
| Nutrition Facts | Per Serving |
|---|---|
| Total Calories | 446 kcal |
| Protein | 23g |
| Fat | 24g |
| Saturated Fat | 11g |
| Cholesterol | 89mg |
| Sodium | 781mg |
| Potassium | 673mg |
| Carbohydrates | 36g |
| Fiber | 3g |
| Vitamin A | 1998 IU |
| Vitamin C | 18mg |
| Calcium | 68mg |
| Iron | 2mg |
The chicken pot pie recipe has a 4.65 out of 5 rating from 48 votes. It serves 9, perfect for groups or leftovers.
It takes only 15 minutes to prepare and 1 hour and 10 minutes to cook. This recipe is a comforting, satisfying dinner choice.
Common Mistakes to Avoid
Making the perfect chicken pot pie is a fun journey. But, it’s key to avoid common mistakes. These include issues with the crust and the filling. Let’s look at how to avoid these mistakes for a great homemade pie.
Soggy Bottom Crust
To avoid a soggy crust, use a metal pie plate or preheat a baking sheet. This method helps your crust stay crisp and golden. It makes sure your crust doesn’t turn soggy.
Overfilled Pie
Don’t fill your pie too much. Too much filling can spill over and ruin your oven. Aim for a filling that’s just right, balancing with the crust.
Uncooked Filling
Let your filling cool a bit before adding it to the crust. Hot filling can make the crust soggy. So, let it cool down a bit first.
Overworked Dough
When making your own crust, don’t overwork the dough. Too much handling can make it tough and dense. Just mix it until it’s combined, and don’t overdo it.
Forgetting the Vent
Remember to make vents in the top crust. These vents let steam out, keeping the crust from getting soggy. They also stop the filling from overflowing.
Overbaked Pie
It’s important to cook your pie well, but don’t overdo it. Overbaking can dry out the filling. Watch the baking time and temperature closely for the best results.
By avoiding these mistakes, you’ll make a chicken pot pie that looks and tastes great. Enjoy making your homemade masterpiece!
| Common Mistake | Cause | Solution |
|---|---|---|
| Soggy Bottom Crust | Excess moisture in the pie | Use a metal pie plate or preheat a baking sheet |
| Overfilled Pie | Too much filling | Avoid overfilling the pie to prevent spills |
| Uncooked Filling | Hot filling added to the crust | Allow the filling to cool slightly before assembling |
| Overworked Dough | Excessive handling of the dough | Gently knead the dough until just combined |
| Forgetting the Vent | Lack of steam release | Create vents in the top crust to allow steam to escape |
| Overbaked Pie | Prolonged baking time | Monitor the baking time and temperature carefully |
By fixing these common mistakes, you’ll make a chicken pot pie that’s truly special. It will impress your taste buds and your guests.
Storage and Reheating Guidelines
Enjoying homemade chicken pot pie doesn’t have to stop after one serving. You can keep the leftovers delicious for days with the right storage and reheating. Let’s explore how.
Freezing Instructions
Chicken pot pie freezes well, perfect for leftovers or making ahead. Wrap the unbaked pie in aluminum foil or plastic wrap and freeze for up to 6 months. Or, freeze the filling separately for up to 1 month. Then, thaw and assemble when you’re ready to bake.
Proper Reheating Methods
- Frozen Pot Pie: Preheat your oven to 425°F. Bake the frozen pie, covered, for 30 minutes. Then, remove the cover and bake for another 35 minutes. The crust should be golden, and the filling bubbly.
- Refrigerated Leftovers: Reheat the pot pie in a 350°F oven for 20-25 minutes. For quicker reheating, microwave individual slices. But, the crust might not stay flaky.
Reheating the pot pie multiple times can affect its quality. It’s best to only reheat what you’ll eat right away.
| Storage Method | Shelf Life | Reheating Instructions |
|---|---|---|
| Refrigerator (cooked) | 2-3 days | 350°F oven for 20-25 minutes |
| Freezer (unbaked) | Up to 6 months | 425°F oven, 30 minutes covered, 35 minutes uncovered |
| Freezer (filling only) | Up to 1 month | Thaw and assemble before baking |
By following these guidelines, you can enjoy your homemade chicken pot pie for days. It’s a great way to make the most of your cooking.
Make-Ahead Tips and Variations
This chicken pot pie recipe is super versatile. You can make the pie filling a day ahead and chill it until you’re ready. Want a twist? Use leftover turkey for a richer taste.
Need to cater to different diets? Make a veggie version by adding more veggies and using chickpeas or plant-based proteins. You can also mix up the veggies, like adding mushrooms or changing some ingredients to your liking.
Want a different feel? Try homemade biscuits on top instead of a pie crust. Don’t be afraid to add herbs or a bit of garlic to the filling for extra flavor. These tips and variations make it easy to tailor this chicken pot pie to your family’s tastes and schedule.
FAQ
What is Chicken Pot Pie?
Chicken Pot Pie is a beloved comfort food. It has tender chicken, fresh veggies, and creamy gravy. It’s all wrapped in a flaky pastry crust.
Why is Chicken Pot Pie so popular?
It’s a comfort food that everyone loves. The mix of flavors and textures makes it a classic favorite.
What ingredients are needed for Chicken Pot Pie?
You’ll need butter, onion, flour, chicken broth, and milk. Shredded chicken and frozen mixed veggies are also key. Don’t forget salt, pepper, and poultry seasoning.
What tools and equipment are required to make Chicken Pot Pie?
You’ll need a 9-inch pie plate and a medium saucepan. Mixing bowls and a whisk are also essential. A veggie chopper helps with onions, and foil protects the crust edges.
Can I use store-bought or homemade pie crust?
Yes, you can use either. Store-bought crusts should be room temperature. Homemade crusts need the right consistency and shouldn’t be overworked.
How do I assemble and bake the Chicken Pot Pie?
Preheat the oven to 425°F. Fill the bottom crust with the filling. Top with the second crust, seal, and cut slits. Brush with egg and bake for 30-40 minutes.
How do I prevent a soggy bottom crust?
Use a metal pie plate and preheat a baking sheet. Avoid overfilling and cool the filling slightly. Don’t forget to vent the top crust.
Can I make Chicken Pot Pie ahead of time?
Yes, prepare the filling up to a day ahead. You can freeze the pie for up to 6 months. Reheat at 425°F for 30 minutes covered, then 35 minutes uncovered.
What variations can I try with Chicken Pot Pie?
Try using leftover turkey or adding more veggies for a vegetarian version. Use different herbs and seasonings for extra flavor. Homemade biscuits can also be a great substitute for pie crust.
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