Are you craving a comforting, hearty meal? This homemade chicken pot pie recipe is just what you need! Bursting with flavor and packed with tender chicken and fresh vegetables, this dish is perfect for any occasion. With a golden, flaky crust that cradles a creamy filling, it’s sure to become a family favorite. Let’s dive into how to create this satisfying feast!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup peas
– 1 cup celery, diced
– 1/2 cup onion, chopped
– 1/3 cup butter
– 1/3 cup flour
– 1 3/4 cups chicken broth
– 1 cup milk
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp thyme
– 2 pie crusts (store-bought or homemade)
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 30 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 320
– Protein: 25g
– Fat: 15g
– Carbohydrates: 30g
– Fiber: 3g
This is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large saucepan, melt the butter over medium heat.
3. Add the chopped onion, celery, and carrots; sauté until softened (about 5 minutes).
4. Stir in the flour and cook for 1-2 minutes.
5. Gradually whisk in the chicken broth and milk until smooth.
6. Add the shredded chicken, peas, salt, pepper, and thyme; mix well.
7. Remove from heat and let the filling cool slightly.
8. Roll out one pie crust and fit it into a pie dish.
9. Pour the chicken filling into the crust, spreading it evenly.
10. Place the second crust over the filling, sealing the edges, and cut slits for steam.
11. Bake in the preheated oven for 30-35 minutes, or until golden brown.
12. Let it cool for 10 minutes before serving.
Alternative Ingredients
You can substitute cooked turkey for chicken or use frozen mixed vegetables instead of fresh. For a lighter option, consider using whole wheat pie crust or puff pastry.
Serving and Pairings
This chicken pot pie pairs wonderfully with a simple green salad or steamed vegetables. A glass of white wine or sparkling water complements the dish perfectly.
Storage and Reheating
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 350°F (175°C) oven until warmed through. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Cooking Mistakes
– Don’t skip cooling the filling before adding it to the crust; it prevents a soggy bottom.
– Ensure your oven is preheated for even cooking.
– Avoid overcooking the vegetables; they should be tender but not mushy.
– Seal the crust edges well to prevent leaks.
– Use a sharp knife for cutting slits in the top crust for steam.
Helpful Tips
– For extra flavor, add garlic to the vegetable mix.
– Experiment with different herbs like rosemary or parsley.
– Use a mix of chicken breast and thigh for varied texture.
– Brush the crust with egg wash for a golden finish.
FAQs
Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling and store it in the fridge for up to one day. Assemble the pie just before baking to maintain freshness.
Can I use store-bought pie crusts?
Absolutely! Store-bought pie crusts save time and can yield a delicious result without the hassle of making dough from scratch.
What vegetables can I add?
Feel free to add vegetables like corn, green beans, or mushrooms to customize your chicken pot pie to your taste.
Can I freeze chicken pot pie?
Yes, chicken pot pie freezes well. Assemble and freeze before baking or freeze leftovers after cooking. Thaw before reheating.
How do I know when it’s done?
The pie is done when the crust is golden brown and the filling is bubbling. You can check by inserting a knife through a slit in the crust.
Conclusion
This homemade chicken pot pie recipe is a delightful way to bring comfort and warmth to your table. With its rich flavors and satisfying texture, it’s perfect for family gatherings or a cozy night in. Enjoy every bite of this classic dish!
Homemade Chicken Pot Pie
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup peas
- 1 cup celery diced
- 1/2 cup onion chopped
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 2 pie crusts store-bought or homemade
Instructions
- Preheat your oven to 425°F (220°C).
- In a large saucepan, melt the butter over medium heat.
- Add the chopped onion, celery, and carrots; sauté until softened (about 5 minutes).
- Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the chicken broth and milk until smooth.
- Add the shredded chicken, peas, salt, pepper, and thyme; mix well.
- Remove from heat and let the filling cool slightly.
- Roll out one pie crust and fit it into a pie dish.
- Pour the chicken filling into the crust, spreading it evenly.
- Place the second crust over the filling, sealing the edges, and cut slits for steam.
- Bake in the preheated oven for 30-35 minutes, or until golden brown.
- Let it cool for 10 minutes before serving.
Nutrition
