Warm up your kitchen with this classic chicken pot pie that’s sure to delight your family and friends. This dish features a creamy filling packed with tender chicken and fresh vegetables, all encased in a golden, flaky crust. Perfect for chilly evenings, this hearty meal is not only satisfying but also a great way to use up leftovers. Follow this recipe for a comforting dish that brings smiles to every table.
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 cup chicken broth
– 1 cup milk
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 teaspoon thyme
– 1 pre-made pie crust
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 20 minutes, and cooking time is around 40 minutes.
Nutritional Value
Each serving (1/6 of the pie) contains approximately 350 calories, 20g protein, 25g carbohydrates, and 15g fat. This is based on standard ingredient measurements and may vary based on specific brands used.
Step-by-Step Cooking Process
1. Preheat the oven to 425°F (220°C).
2. In a large pot, melt butter over medium heat.
3. Add onions, carrots, celery, and cook until softened (about 5 minutes).
4. Stir in flour and cook for 1 minute.
5. Gradually whisk in chicken broth and milk, stirring until thickened.
6. Add shredded chicken, peas, thyme, salt, and pepper. Mix well.
7. Pour the chicken mixture into a pie dish.
8. Cover with the pie crust, sealing the edges.
9. Cut slits in the top crust for steam to escape.
10. Bake for 30-35 minutes, or until the crust is golden brown.
Alternative Ingredients
Feel free to customize this recipe by using leftover turkey instead of chicken, or swap in vegetables like corn or green beans for a different flavor profile. You can also use a gluten-free flour blend for the roux.
Serving and Pairings
Chicken pot pie pairs wonderfully with a fresh green salad or crusty bread. For a cozy meal, serve with a side of mashed potatoes or steamed vegetables.
Storage and Reheating
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until heated through. You can freeze portions for up to 2 months; just thaw in the fridge before reheating.
Cooking Mistakes
– Not cooking the vegetables long enough can result in a crunchy texture.
– Overcooking the filling can cause it to dry out.
– Forgetting to cut slits in the crust may lead to a soggy top.
– Using too much flour can make the filling overly thick.
– Skipping the seasoning can lead to bland flavor.
– Not sealing the crust properly may cause leaks during baking.
– Using a cold filling can make the crust soggy.
Helpful Tips
– Use rotisserie chicken for a quick option.
– Make a double batch and freeze one for later.
– Brush the crust with egg wash for a golden finish.
– Let the pie sit for 10 minutes before slicing to set the filling.
FAQs
Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling and store it in the refrigerator for up to 2 days before assembling and baking the pie.
What type of chicken works best for pot pie?
Cooked, shredded chicken works best, but you can also use diced raw chicken, cooking it in the filling for added flavor.
Can I use frozen vegetables?
Absolutely! Frozen vegetables can be a convenient substitute; just add them directly to the filling without thawing.
How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling is bubbling through the slits.
Can I use a homemade crust?
Yes, a homemade pie crust can enhance the flavor and texture of your chicken pot pie.
Conclusion
With its rich flavors and comforting texture, this chicken pot pie recipe is a timeless favorite. Perfect for family dinners or gatherings, it’s a dish that invites warmth and togetherness. Try it today and savor the delightful blend of chicken and vegetables wrapped in flaky crust!
Chicken Pot Pie Recipe
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 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 pre-made pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a large pot, melt butter over medium heat.
- Add onions, carrots, celery, and cook until softened (about 5 minutes).
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk, stirring until thickened.
- Add shredded chicken, peas, thyme, salt, and pepper. Mix well.
- Pour the chicken mixture into a pie dish.
- Cover with the pie crust, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
