Chicken Pot Pie : This easy homemade pot pie with flaky, buttery crust, the creamy filling, and the hearty, tender chicken make this dish the ultimate comfort food.
What is Chicken Pot Pie?
Chicken pot pie is a savory pie filled with a rich, creamy mixture of chicken, vegetables, and often herbs. It’s baked to golden perfection inside a pastry crust that provides a delightful contrast to the filling. Originating from early American settlers, this dish has evolved into a beloved meal across households worldwide.
Tips and Tricks for a Perfect Chicken Pot Pie
- Use a Cast Iron Skillet: Baking your pot pie in a cast iron skillet gives it an extra crispy crust and distributes heat more evenly.
- Don’t Overload the Filling: Too much filling can cause your crust to become soggy. Aim for a balance between filling and crust.
- Chill Your Pie Dough: Cold dough will hold its shape better and create a flakier crust. If making your own dough, pop it in the fridge for 20 minutes before rolling it out.
Preventing a Soggy Bottom
One of the biggest challenges when making pot pie is ensuring the bottom crust doesn’t get soggy. Here’s how to avoid that:
- Blind bake the bottom crust for 10 minutes before adding the filling.
- Use a double crust technique: line the bottom with a thin layer of breadcrumbs or sprinkle a little flour to absorb excess moisture.
Chicken Pot Pie Variations
While the classic version is unbeatable, here are some creative variations to try:
- Curry Chicken Pot Pie: Add curry powder and a pinch of cumin to your filling for a spicy twist.
- Vegetarian Pot Pie: Swap the chicken for hearty vegetables like mushrooms, sweet potatoes, and spinach.
- Turkey Pot Pie: Have leftover Thanksgiving turkey? Use it in place of chicken for a delicious post-holiday meal.
- Gluten-Free Pot Pie: Use gluten-free flour for the roux and swap out the regular pie crust for a gluten-free option.
How to Serve Chicken Pot Pie
Chicken pot pie is a meal in itself, but pairing it with a light, crisp side dish can elevate the meal. Here are a few ideas:
- Salad: A fresh green salad with a tangy vinaigrette helps cut through the richness of the pot pie.
- Roasted Vegetables: For a hearty meal, serve with roasted Brussels sprouts, green beans, or butternut squash.
- Garlic Bread: A slice of garlic bread or a dinner roll is perfect for soaking up any extra sauce.
How to Store Chicken Pot Pie
Chicken pot pie makes excellent leftovers, and storing it properly ensures it tastes just as good the next day. Here’s how to store it:
- In the Refrigerator: Cover tightly with plastic wrap or aluminum foil and store for up to 3-4 days.
- In the Freezer: Chicken pot pie freezes beautifully! Wrap individual portions or the entire pie tightly in aluminum foil, then place in a freezer-safe bag. It can last up to 3 months. To reheat, thaw overnight in the fridge and bake at 375°F until heated through.
Reheating Tip:
When reheating, cover the pot pie loosely with foil to prevent the crust from burning while the filling heats up.
Chicken Pot Pie FAQs
Can I make chicken pot pie ahead of time?
Yes! You can assemble the entire pie and refrigerate it for up to 24 hours before baking. Just make sure to cover it tightly to prevent the crust from drying out.
Can I use a rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great time-saving option and adds a lovely roasted flavor to the dish.
Can I make chicken pot pie without a crust?
Yes, you can opt for a biscuit topping or even a mashed potato crust for a twist on the traditional recipe.
What’s the best way to thicken my chicken pot pie filling?
If your filling is too thin, mix a tablespoon of cornstarch with a bit of cold water and stir it into the filling. Let it simmer until thickened.
Why is my chicken pot pie filling too runny?
This can happen if the sauce wasn’t cooked long enough to thicken. Ensure you’re simmering the filling after adding the broth and cream to allow it to reach the right consistency.
Chicken Pot Pie
Chicken Pot Pie : This easy homemade pot pie with flaky, buttery crust, the creamy filling, and the hearty, tender chicken make this dish the ultimate comfort food.
Ingredients
- 1 lb skinless boneless chicken breast or thighs, cubed
- 1/3 cup chopped yellow onion (half a small onion)
- 1 cup sliced carrots (about 2 carrots)
- 1/3 cup unsalted butter
- 1/2 cup sliced celery
- 3/4 tsp salt
- 1 3/4 cups chicken broth (reduced sodium recommended)
- 1/2 tsp black pepper
- 1 tsp dried thyme leaves
- 1/3 cup all-purpose flour
- 1 tsp minced garlic
- 2/3 cup half-and-half
- 1 cup frozen peas
- 1 large egg (for egg wash, mixed with 1 tbsp milk)
- Optional: fresh thyme sprigs for garnish
- Homemade Pie Crust (or store-bought, enough for top and bottom crust)
Instructions
- Prepare the Crust: Start with your pie crust! Make it in advance and chill for at least 2 hours. It’s a time-saver to prep the dough the night before.
- In a large pot, combine cubed chicken, carrots, and celery. Add enough water to cover and bring to a boil over medium-high heat. Let it boil for 10 minutes, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add onions and garlic, cooking until onions are translucent and butter is lightly browned. Whisk in the flour, salt, pepper, thyme, chicken broth, and half-and-half. Keep whisking until there are no lumps, then simmer until thickened (about 10 minutes). Taste and adjust seasonings if needed, then set aside.
- Heat your oven to 425°F (218°C).
- Roll out one of your chilled pie dough discs to fit a 9-inch pie dish, about 12 inches in diameter. Gently press the dough into the dish and trim any excess. Spoon in the chicken and veggie mixture, add frozen peas, and pour the thick gravy over the top.
- Roll out the second dough disc and place it over the filling. Trim the edges, crimp with a fork, and cut small slits in the top crust for steam to escape. Brush the crust with egg wash for a golden finish.
- Place the pie in the oven and bake for 32–38 minutes, until the crust is golden. About 20 minutes in, cover the edges with foil to prevent over-browning.
- Let the pie cool for 10 minutes before digging in! Leftovers are even better the next day, and the filling gets wonderfully thick.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 378Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 121mgSodium: 634mgCarbohydrates: 22gFiber: 3gSugar: 4gProtein: 26g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making a chicken pot pie from scratch is a rewarding experience. With its hearty filling and flaky crust, it’s a dish that warms both the body and the soul. Whether you stick to the classic recipe or experiment with your own variations, this dish is sure to become a favorite in your household.
Other delicious chicken recipes to try:
