Chicken Pot Pie: Comfort Food at Its Finest

When it comes to comfort food, few dishes can rival the warm, savory embrace of a homemade Chicken Pot Pie. This dish has been a staple on dinner tables for generations, and for good reason—it’s hearty, flavorful, and satisfies the soul. In this version, we’re taking it up a notch by starting with juicy, perfectly seasoned chicken thighs, cooked in a pan to build flavor from the very first step. Trust me, this is the pot pie recipe you didn’t know you needed, and once you try it, it’s bound to be a family favorite.

This isn’t your average Chicken Pot Pie. The flavor is deeper, the crust is flakier, and every bite is packed with creamy, savory goodness. Cooking the chicken thighs first not only creates tender, flavorful meat but also leaves behind a golden treasure in the form of pan drippings. Those drippings are the base of a velvety roux that transforms into a rich, luscious filling. This dish is the perfect balance of textures and tastes: a buttery, golden crust paired with a creamy, hearty filling. Whether you’re serving it for a weeknight meal or a special occasion, it’s guaranteed to impress.

Ingredients for Chicken Pot Pie

To make the ultimate Chicken Pot Pie, you’ll need:

For the Chicken and Filling:

• 2 lb boneless, skinless chicken thighs
• 2 tablespoons AB’s A Rub
• Salt and freshly ground black pepper, to taste
• 4 tablespoons unsalted butter (divided)
• 4 tablespoons all-purpose flour
• 2 cups chicken broth (good quality)
• ½ lb potato, diced into small cubes
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• ½ cup carrots, diced
• ½ cup frozen peas
• ½ cup frozen or fresh corn
• ½ cup green beans, chopped (fresh or frozen)
• 2 tablespoons heavy cream
• Pinch of cayenne pepper (optional, for a little kick)

For the Crust:

• 1 sheet of puff pastry, thawed
• 1 egg, beaten

Step-by-Step Guide to Making Chicken Pot Pie

1. Season and Cook the Chicken

Start by seasoning the chicken thighs generously with AB’s A Rub, salt, and black pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs for 4–5 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C). Set the chicken aside to cool, then shred it into bite-sized pieces.

2. Build the Base with Pan Drippings

Don’t clean that skillet! Lower the heat to medium and add the remaining 2 tablespoons of butter to the pan. Stir to melt, scraping up the flavorful bits stuck to the bottom. Sprinkle in the flour and whisk constantly for about 2 minutes to create a smooth roux.

3. Make the Sauce

Gradually pour in the chicken broth while whisking, ensuring no lumps form. Bring the mixture to a simmer and cook until thickened, about 2–3 minutes.

4. Add the Vegetables and Chicken

Stir in the potatoes, onion, garlic, carrots, peas, corn, and green beans. Season with salt, black pepper, and a pinch of cayenne (if desired). Fold in the shredded chicken thighs and stir well to coat everything in the sauce. Finish with a splash of heavy cream for richness.

5. Cool the Filling

Transfer the filling to a container and refrigerate for at least 1 hour, or until completely cooled. This step prevents the puff pastry from becoming soggy during baking.

6. Prepare the Puff Pastry

Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface. Cut it into circles or rectangles slightly larger than your ramekins or baking dish.

7. Assemble the Pot Pie

Spoon the chilled filling into your baking dish or ramekins. Brush the edges of the dish with beaten egg, then place the puff pastry on top, pressing the edges to seal. Brush the pastry with more beaten egg for that golden, glossy finish.

8. Bake to Perfection

Place the dish or ramekins on a baking sheet and bake for 25–30 minutes, or until the pastry is puffed and golden brown.

9. Rest and Serve

Allow the pot pie to rest for 5–10 minutes before serving. This step ensures the filling is set and ready to enjoy.

Expert Tips and Tricks

1. Cool the filling before assembling to avoid a soggy crust.
2. Use high-quality puff pastry for the best texture and flavor.
3. Substitute chicken broth with turkey or vegetable broth for a different twist.
4. Make sure your roux is lump-free by whisking constantly.
5. Add fresh herbs like thyme or parsley for a flavor boost.

15 Variations to Try

1. Turkey Pot Pie: Use leftover turkey instead of chicken.
2. Beef Pot Pie: Substitute shredded beef and beef broth.
3. Seafood Pot Pie: Add shrimp, scallops, or crab.
4. Vegetarian Pot Pie: Skip the meat and add extra veggies like mushrooms and squash.
5. Spicy Pot Pie: Add diced jalapeños or hot sauce.
6. Cheddar Crust Pot Pie: Sprinkle shredded cheddar into the puff pastry.
7. Bacon Pot Pie: Add crumbled bacon to the filling.
8. Southwest Pot Pie: Use black beans, corn, and chili powder.
9. Curry Pot Pie: Add curry powder to the sauce for an Indian-inspired twist.
10. Italian Pot Pie: Add marinara and Italian seasoning.
11. Breakfast Pot Pie: Swap chicken for sausage and add scrambled eggs.
12. BBQ Chicken Pot Pie: Mix barbecue sauce into the filling.
13. Ham and Cheese Pot Pie: Use diced ham and shredded Swiss cheese.
14. Mushroom Pot Pie: Use a medley of mushrooms for a hearty vegetarian option.
15. Lamb Pot Pie: Try shredded lamb and rosemary for a rustic take.

What to Serve with Chicken Pot Pie

1. Garlic mashed potatoes
2. Roasted Brussels sprouts
3. Garden salad with vinaigrette
4. Steamed broccoli
5. Cranberry sauce
6. Sautéed green beans with almonds
7. Sweet potato casserole
8. Buttermilk biscuits
9. Creamed spinach
10. Baked mac and cheese
11. Roasted carrots with honey glaze
12. Cornbread
13. Coleslaw
14. Wild rice pilaf
15. Tomato bisque soup

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap the unbaked pie in plastic wrap and aluminum foil; freeze for up to 3 months. Bake directly from frozen, adding an additional 15 minutes to the bake time.

How Much Chicken Pot Pie to Make for Family Gatherings?

For a gathering of 6–8 people, a double batch should suffice. Use a larger baking dish to accommodate everyone, or prepare individual ramekins for a personalized touch.

How Far in Advance Can I Make Chicken Pot Pie?

You can prepare the filling up to 2 days in advance and store it in the fridge. Assemble and bake on the day of serving for the freshest results. Alternatively, freeze the assembled, unbaked pie and bake it fresh when needed.

Chicken Pot Pie: Comfort Food at Its Finest

Author: Aaron Brown Courses:Chicken Most Popular

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time: 10 minutesTotal time:1 hour 10 minutesServings:4 servingsCalories: kcal Best Season:Available

Ingredients

• 2 lb boneless, skinless chicken thighs
• 2 tablespoons AB’s A Rub
• Salt and freshly ground black pepper, to taste
• 4 tablespoons unsalted butter (divided)
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ lb potato, diced into small cubes
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• ½ cup carrots, diced
• ½ cup frozen peas
• ½ cup frozen or fresh corn
• ½ cup green beans, chopped (fresh or frozen)
• 2 tablespoons heavy cream
• Pinch of cayenne pepper (optional, for a little kick)
• 1 sheet of puff pastry, thawed
• 1 egg, beaten

Instructions

1. Start by seasoning the chicken thighs generously with AB’s A Rub, salt, and black pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs for 4–5 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C). Set the chicken aside to cool, then shred it into bite-sized pieces.
2. Don’t clean that skillet! Lower the heat to medium and add the remaining 2 tablespoons of butter to the pan. Stir to melt, scraping up the flavorful bits stuck to the bottom. Sprinkle in the flour and whisk constantly for about 2 minutes to create a smooth roux.
3. Gradually pour in the chicken broth while whisking, ensuring no lumps form. Bring the mixture to a simmer and cook until thickened, about 2–3 minutes.
4. Stir in the potatoes, onion, garlic, carrots, peas, corn, and green beans. Season with salt, black pepper, and a pinch of cayenne (if desired). Fold in the shredded chicken thighs and stir well to coat everything in the sauce. Finish with a splash of heavy cream for richness.
5. Transfer the filling to a container and refrigerate for at least 1 hour, or until completely cooled. This step prevents the puff pastry from becoming soggy during baking.
6. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface. Cut it into circles or rectangles slightly larger than your ramekins or baking dish.
7. Spoon the chilled filling into your baking dish or ramekins. Brush the edges of the dish with beaten egg, then place the puff pastry on top, pressing the edges to seal. Brush the pastry with more beaten egg for that golden, glossy finish.
8. Place the dish or ramekins on a baking sheet and bake for 25–30 minutes, or until the pastry is puffed and golden brown.
9. Allow the pot pie to rest for 5–10 minutes before serving. This step ensures the filling is set and ready to enjoy.

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