Chicken, Dinner

Comforting Chicken Pot Pie Recipe

In a world that moves too fast, there’s solace in crafting a meal that transcends mere sustenance. Our Chicken Pot Pie isn’t just a dish; it’s an expression of love, care, and the joy of creating something extraordinary from everyday ingredients. Whether you’re a seasoned chef or a kitchen novice, this recipe invites you to savor the art of cooking and indulge in the sheer delight of a homemade classic.

Ingredients:

For the Filling:

  • 1.5 pounds Chicken Breast
  • 2 cups Frozen Mixed Vegetables (carrots, peas, corn, green beans, etc)
  • 1⁄2 cup Butter
  • 1⁄3 cup All-Purpose Flour
  • 1⁄2 cup Onion, chopped
  • 2 Garlic cloves, minced
  • 1 teaspoon Salt
  • 1⁄2 teaspoon Black Pepper
  • 1⁄2 teaspoon Dried Thyme
  • 1⁄4 teaspoon Dried Rosemary
  • 2 cups Chicken Broth
  • 1 cup Milk

For Pie Crust:

  • 1 1⁄2 cups All-Purpose Flour
  • 1 cup Butter, cold and cubed
  • 1⁄2 teaspoon Salt
  • 1⁄2 cup Ice Water

Step-by-Step Guide:

  • In a large bowl, mix flour and salt. Add cold, cubed butter. Cut butter into the flour until it resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, until the dough just comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  • Preheat the oven to 400°F. Cook chicken breasts until fully cooked, then dice into bite-sized pieces.
  • In a saucepan, melt butter over medium heat. Add onions and garlic, cooking until softened. Stir in flour, salt, black pepper, thyme, and rosemary until well combined.
  • Whisk in chicken broth and milk, stirring constantly until smooth. Cook until the mixture thickens.
  • Add diced chicken and frozen vegetables to the sauce. Simmer for 5-7 minutes until vegetables are heated through.
  • Roll out one disc of pie dough and place it into a pie dish. Pour the filling into the pie crust.
  • Roll out the second disc and place it over the filling. Trim excess dough, crimp edges to seal the pie, and cut slits on top.
  • Place pies on a baking sheet. Bake for 30-35 minutes until crust is golden and filling is bubbly.
  • Allow pies to cool for a few minutes before serving. Revel in the comforting warmth and savory flavors of this classic dish!

Expert Tips and Tricks:

  • Ensure the butter for the pie crust is cold; this creates a flaky texture.
  • Experiment with herbs like sage or tarragon for a unique flavor profile.
  • For a time-saving option, use store-bought pie crust.

Variations:

  1. Cheesy Chicken Pot Pie: Add a layer of your favorite cheese to the filling.
  2. Herb-infused Crust: Mix chopped fresh herbs into the pie crust.
  3. Curry Twist: Add curry powder to the filling for a flavorful kick.

What to Serve With:

  1. Mashed Potatoes
  2. Garlic Bread
  3. Cranberry Sauce
  4. Side Salad with Lemon Vinaigrette
  5. Steamed Asparagus
  6. Roasted Brussels Sprouts
  7. Creamy Polenta
  8. Sautéed Spinach
  9. Quinoa Pilaf
  10. Buttered Corn on the Cob

Storage Tips:

  • Refrigerate leftover pot pie in an airtight container for up to 3 days.
  • Freeze unbaked pies for up to 3 months; bake directly from frozen, adding extra time.

Quantity for Family Gatherings:

Plan for approximately one pie per 4-6 people. Adjust quantities based on side dishes and appetite.

Advance Preparation:

Prepare the filling and crust a day ahead, then assemble and bake just before serving for a fresh-from-the-oven experience.

Recipe Card

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Chicken Pot Pie

Ingredients

For the Filling:

For Pie Crust:

Instructions

  1. In a large bowl, mix the flour and salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

  2. Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Divide the dough into two equal parts, form each into a disc, and wrap them in plastic wrap. Refrigerate for at least 1 hour.

  3. Preheat the oven to 400°F (200°C). Cook the chicken breasts until fully cooked, then dice into bite-sized pieces.

  4. In a large saucepan, melt the butter over medium heat. Add the chopped onions and minced garlic, cooking until softened. Stir in the flour, salt, black pepper, thyme, and rosemary until well combined.

  5. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Cook until the mixture thickens and becomes a smooth, creamy sauce.

  6. Add the diced chicken and frozen mixed vegetables to the sauce, stirring until evenly coated. Simmer for 5-7 minutes until the vegetables are heated through.

  7. Roll out one disc of pie dough on a floured surface. Place it into a pie dish, trimming any excess hanging over the edges. Pour the chicken and vegetable filling into the pie crust. Roll out the second disc of pie dough and place it over the filling. Trim the excess dough, then crimp the edges to seal the pie. Cut a few slits on the top to allow steam to escape during baking.

  8. Place the assembled pies on a baking sheet to catch any spills. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.

  9. Allow the chicken pot pies to cool for a few minutes before serving. Enjoy the comforting warmth and savory flavors of this classic dish!

Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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