Chicken Pot Pie

chicken pot pie

Do you love a good comfort food dish that can transport you back in time and make you feel warm and cozy? With a golden baked crust and a rich savory filling, this delicious chicken pot pie recipe captures the essence of comfort food at its finest.

Whether you're a seasoned chef seeking a nostalgic treat or a beginner home cook eager to create a soul-soothing meal for your family, this recipe promises to offer a satisfying and comforting dining experience.

Recipe Video

Why This Recipe Works

The reason why this chicken pot pie recipe works is because of the various flavors and textures that come together to create a harmonious blend of comfort and elevation that everyone loves.

Tender chunks of cooked chicken harmonize with a medley of vibrant vegetables like carrots, peas, and corn that add color, nutrients, and flavor to the dish. What truly elevates the flavors in this chicken pot pie is the velvety, herb-infused sauce that envelops the filling.

Additionally, you will find that this recipe also embraces a variety of textures, like the delicate, flakey, crispy crust that juxtaposes the smooth creamy, tender filling.

Ingredients

Chicken:

Any type of boneless, skinless chicken works with this chicken pot pie recipe. You can really use any kind of protein you like for this recipe, including beef, pork, or turkey. For a meatless option, you can add sweet potatoes, mushrooms, lentils, or chickpeas.

Veggies:

There are a variety of different veggies that you can use to make your chicken pot pie that may not even be listed in this recipe. Broccoli, cauliflower, leeks, potatoes, and beans are all excellent additions or substitutions to this recipe.

Crust:

To keep this recipe easy peasy, you can use a good quality store-bought pie crust, or you can make your own.

In a mixing bowl, combine 1 ¼ cups of all-purpose flour and ½ teaspoon of salt. Stir to evenly distribute the salt. Next, add ½ cup of cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your hands to cut the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about pea-sized. Gradually add 3-4 tablespoons of ice water, one tablespoon at a time, and gently mix the dough with a fork or your hands. Add just enough water to bring the dough together; it should hold together when you press it with your fingers, but not be overly wet. Turn the dough out onto a clean, floured surface. Gently knead the dough a few times until it comes together into a ball. Do not overwork the dough. Flatten it into a disk and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour or up to 24 hours. On a floured surface, roll out the chilled dough into a circle that's about 2 inches larger than the diameter of your pie dish. Roll from the center out, rotating the dough occasionally to ensure even thickness. Carefully transfer the rolled-out dough to your pie dish. Gently press it into the bottom and sides of the dish. Trim any excess dough hanging over the edges.

How to Make Chicken Pot Pie

Step One:

In a large pot, over medium heat, add chicken, corn, carrots, peas, celery, and enough water to cover it all. Bring to a simmer, lower the heat, cover, and continue to simmer until chicken has cooked through, then remove from heat and strain any excess water.

Step Two: 

Heat a pan over medium heat. Once the pan is hot, add butter and let it melt, then add your onions and sautee them for 2-3 minutes or until they have softened.

Step Three: 

Add flour, salt, coriander, cumin, and pepper. Stir to incorporate.

Step Four:

Slowly stir in chicken broth, then milk until you have a smooth, creamy consistency. Remove from heat.

Step Five: 

Line your pie plate with dough, then fill it with the chicken and veggie mixture. Pour the broth mixture to fill it in, then cover it with the top of the pie crust.

Step Six: 

Bake at 425F for 30 minutes. It's done when the crust is crispy, flakey, and golden brown.

Step Seven:

Serve on a cold night, and enjoy!

Tips

  • Cut slits or decorative patterns in the top crust to create a vent allowing steam to escape and prevent the filling from overflowing.
  • Brush the top crust with an egg wash for a glossy, golden finish. Create a simple egg wash by adding water or milk to a beaten egg.
  • Allow the pie to cool for a few minutes after baking. This helps the filling set, making it easier to slice and serve.

What to Serve With Chicken Pot Pie

Chicken pot pie is a meal in itself. However, there are also many excellent side dishes that you can serve with it. Chicken pot pie pairs really well with a fresh garden salad and some biscuits for a hearty and complete meal. You can even get creative by topping your chicken pot pie with mashed potatoes, smoked cream cheese, or gravy.

FAQs

Can I use pre-cooked chicken in my chicken pot pie?

You can absolutely use pre-cooked chicken. You can use leftover roasted or grilled chicken, rotisserie chicken, or even boiled chicken. Shred or chop the chicken into bite-sized pieces. In regards to this recipe, simply omit the chicken from the pot when precooking the vegetables and add it to the cooked veggies just before you fill your pie. If using frozen pre-cooked chicken, ensure it's thawed before adding it to the filling.

How do I prevent a soggy bottom crust on my chicken pot pie?

To prevent a soggy bottom crust, consider baking the bottom crust before adding the filling. You can also sprinkle breadcrumbs or cheese on the bottom to create a barrier between the crust and the filling.

How long can chicken pot pie leftovers be stored?

Your chicken pot pie leftovers can be stored in an airtight container for up to 4 days in the fridge. For longer-term storage, place assembled but uncooked pies on a baking sheet and put them in the freezer for 2 hours. Once they have frozen individually, you can place them in an airtight container or freezer bag and keep them in the freezer for up to 3 months.

More Savory and Sweet Pie Recipes

Pies are a classic comfort food that can be found in a variety of different cuisines. Whether you are craving the warmth and familiarity of a savory pie or the nostalgia and freshness of a sweet one, you will find many delicious options in this collection of sweet and savory pies.

Jiffy Tamale Pie

Instant Pot Shepherd's Pie

Instant Pot Chicken Pot Pie Soup

Instant Pot Beef Pot Pie

Apple Pie with Graham Cracker Crust

chicken pot pie

Chicken Pot Pie

With a golden flakey crust, this chicken pot pie will bring warmth, comfort, and a bit of nostalgia to your dinner time.
5 from 6 votes
Print Pin Rate
Course: dinner
Cuisine: American
Keyword: chicken pot pie, chicken pot pie recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Corrie

Ingredients

  • 1 pound boneless chicken cubed
  • ½ cup corn
  • 1 cup carrots sliced
  • 1 cup peas
  • 1 cup celery sliced
  • 4 cups water
  • 2 tablespoons butter
  • cup onions chopped
  • cup flour
  • ½ teaspoon salt
  • 1 teaspoon dried coriander
  • ½ teaspoon cumin
  • 1 teaspoon black pepper
  • ¾ cup chicken broth
  • cup milk

Instructions

  • In a large pot, over medium heat, add chicken, corn, carrots, peas, celery, and enough water to cover it all. Bring to a simmer, lower the heat, cover, and continue to simmer until chicken has cooked through, then remove from heat and strain any excess water.
  • Heat a pan over medium heat. Once the pan is hot, add butter and let it melt, then add your onions and sautee them for 2-3 minutes or until they have softened.
  • Add flour, salt, coriander, cumin, and pepper. Stir to incorporate.
  • Slowly stir in chicken broth, then milk until you have a smooth, creamy consistency. Remove from heat.
  • Line your pie plate with dough, then fill it with the chicken and veggie mixture. Pour the broth mixture to fill it in, then cover it with the top of the pie crust.
  • Bake at 425F for 30 minutes. It's done when the crust is crispy, flakey, and golden brown.
  • Serve on a cold night, and enjoy 🙂

Nutrition

Calories: 436kcal Carbohydrates: 25g Protein: 25g Fat: 27g Saturated Fat: 10g Polyunsaturated Fat: 4g Monounsaturated Fat: 10g Trans Fat: 0.3g Cholesterol: 132mg Sodium: 659mg Potassium: 644mg Fiber: 4g Sugar: 8g Vitamin A: 6125IU Vitamin C: 19mg Calcium: 110mg Iron: 2mg

Video

Notes

  • Cut slits or decorative patterns in the top crust to create a vent allowing steam to escape and prevent the filling from overflowing.
  • Brush the top crust with an egg wash for a glossy, golden finish. Create a simple egg wash by adding water or milk to a beaten egg.
  • Allow the pie to cool for a few minutes after baking. This helps the filling set, making it easier to slice and serve.
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