Indulge in the heartwarming flavors of homemade chicken pot pie. This classic dish combines tender chicken, vibrant vegetables, and creamy sauce, all encased in a golden, flaky crust. Perfect for cozy dinners, this recipe is sure to become a family favorite. Follow along to create your own delicious version of this timeless comfort food.
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup peas
– 1 cup potatoes, diced
– 1/2 cup onion, chopped
– 1/3 cup butter
– 1/3 cup flour
– 2 cups chicken broth
– 1 cup milk
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp thyme
– 1 pie crust (store-bought or homemade)
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 30 minutes, while cooking time is about 30-35 minutes.
Nutritional Value
Per serving (1 slice): 350 calories, 20g protein, 25g carbohydrates, 20g fat, 3g fiber. This nutritional information is based on a typical portion size.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt butter over medium heat.
3. Add chopped onions and cook until translucent.
4. Stir in flour, salt, pepper, and thyme; cook for 1 minute.
5. Gradually whisk in chicken broth and milk until smooth.
6. Add cooked chicken, carrots, peas, and potatoes; mix well.
7. Pour the filling into a pie dish.
8. Roll out the pie crust and cover the filling; seal the edges.
9. Cut slits in the top crust for steam to escape.
10. Bake for 30-35 minutes or until golden brown.
Alternative Ingredients
Feel free to substitute the chicken with turkey or a plant-based protein. You can also use frozen vegetables instead of fresh ones for convenience, and swap heavy cream for a lighter milk option if desired.
Serving and Pairings
This chicken pot pie pairs wonderfully with a fresh garden salad or steamed green beans. A glass of chilled white wine complements the savory flavors beautifully, making for a delightful dinner experience.
Storage and Reheating
Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until heated through. This dish can also be frozen before baking; just thaw and bake when ready.
Cooking Mistakes
- Overcooking the filling can make it too dry.
- Not sealing the pie crust properly may lead to spills.
- Using a dull knife to cut the crust can result in uneven slices.
- Forgetting to vent the top crust will cause it to bubble over.
- Skipping the preheating of the oven can affect cooking time.
Helpful Tips
- Let the filling cool slightly before adding the crust.
- Brush the top crust with egg wash for a golden finish.
- Experiment with herbs like rosemary or oregano for added flavor.
- Consider adding a splash of white wine to the filling for depth.
FAQs
Can I use store-bought rotisserie chicken?
Yes, using rotisserie chicken is a great time-saver and adds flavor to your pot pie.
What vegetables can I add?
You can add corn, green beans, or bell peppers based on your preference.
Can I make this pot pie ahead of time?
Absolutely! You can prepare the filling and crust ahead and assemble it when ready to bake.
How do I prevent a soggy bottom crust?
Pre-baking the crust for about 10 minutes before adding filling can help prevent sogginess.
Is it possible to make a gluten-free version?
Yes, use gluten-free flour for the filling and a gluten-free pie crust.
Conclusion
Homemade chicken pot pie is a comforting dish that brings warmth and joy to any table. With its rich flavors and satisfying texture, this recipe is perfect for family gatherings or cozy nights in. Give it a try and savor the delightful taste of home-cooked goodness.
Homemade Chicken Pot Pie
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup peas
- 1 cup potatoes diced
- 1/2 cup onion chopped
- 1/3 cup butter
- 1/3 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 1 pie crust store-bought or homemade
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat.
- Add chopped onions and cook until translucent.
- Stir in flour, salt, pepper, and thyme; cook for 1 minute.
- Gradually whisk in chicken broth and milk until smooth.
- Add cooked chicken, carrots, peas, and potatoes; mix well.
- Pour the filling into a pie dish.
- Roll out the pie crust and cover the filling; seal the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes or until golden brown.
