Why Make This Recipe
Chicken pot pie is a classic comfort food that warms the heart and satisfies the soul. It’s perfect for family dinners, cold weather, or when you simply want a cozy meal. This dish offers a wonderful combination of tender chicken, flavorful vegetables, and creamy sauce, all wrapped in a flaky pie crust. Plus, it’s a great way to use leftover chicken and pack in some veggies, making it both delicious and nutritious.
How to Make Chicken Pot Pie
Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon garlic (minced)
- ¾ cup carrots (sliced)
- ¾ cup celery (sliced)
- ½ cup yellow onion (diced)
- ½ cup frozen peas
- ½ cup russet potato (small cubes)
- 3 tablespoons butter (vegan butter works)
- ⅓ cup all-purpose flour (sub gluten-free flour)
- 2 ½ cups chicken broth
- 2 cups cooked chicken (cubed or cut into bite-sized chunks)
- 1 teaspoon kosher salt (more to taste)
- 1 teaspoon dried thyme leaves
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon very fine lemon zest (use a microplane for best results)
- 1 refrigerated pie crust (store-bought or homemade)
- 1 egg
Directions:
- Prep: Preheat the oven to 375℉.
- Sauté: In a large cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 teaspoon of minced garlic and stir for about 30 seconds until fragrant. Then, add the sliced carrots, celery, onion, peas, and cubed potatoes. Sauté for 5-6 minutes until the vegetables start to soften.
- Creamy Base: Add 3 tablespoons of butter and let it melt. Stir to coat the veggies well. Next, add ⅓ cup of flour and mix it with the vegetables. Gradually whisk in 2 ½ cups of chicken broth, about ⅓ cup at a time, until you have a thick mixture. Keep the heat high enough for the liquid to reach a light simmer; this helps it thicken.
- Combine: Stir in 2 cups of cooked chicken, 1 teaspoon of kosher salt, 1 teaspoon of dried thyme, ⅛ teaspoon of black pepper, and ⅛ teaspoon of lemon zest. Taste and adjust any seasonings if needed.
- Make Pot Pie: Lightly grease the inside of a pie plate with butter. Place the bottom pie crust in the plate, ensuring it fits well. Pour the chicken filling into the pie plate. Cover with the top pie crust and pinch the edges together. Cut 4-6 slits in the top crust to let steam escape. Beat 1 egg in a small bowl and brush it over the crust.
- Bake: Place the pie in the oven on the middle rack and bake for 45-60 minutes, or until the filling is bubbly and the crust is golden brown.
- Serve: Let it cool for 10-15 minutes before serving.
How to Serve Chicken Pot Pie
Serve the chicken pot pie hot from the oven. It pairs well with a simple green salad or some crusty bread. Each slice is packed with flavor, making it a hearty meal that everyone will enjoy.
How to Store Chicken Pot Pie
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze the unbaked pot pie for later use. Just wrap it tightly in plastic wrap, then foil, and it will be good for up to 2 months.
Tips to Make Chicken Pot Pie
- For a richer flavor, consider adding a splash of white wine to the creamy base.
- Use a mix of vegetables like corn or green beans for variety.
- If you prefer a golden crust, brush the top with egg wash just before baking.
Variation
You can easily make a vegetarian version by omitting the chicken and adding more vegetables like mushrooms and bell peppers. You can also use vegetable broth instead of chicken broth.
FAQs
Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling a day in advance and store it in the fridge. Assemble and bake it when you’re ready to eat.
Can I make chicken pot pie without a crust?
Yes! You can bake the filling in a casserole dish and top it with mashed potatoes or biscuit dough instead.
What type of chicken works best?
Cooked rotisserie chicken is a great choice for convenience, but any cooked chicken will work fine. Just ensure it’s cut into bite-sized pieces.
Chicken Pot Pie
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- ¾ cup carrots, sliced
- ¾ cup celery, sliced
- ½ cup yellow onion, diced
- ½ cup frozen peas
- ½ cup russet potato, small cubes
- 3 tablespoons butter
- ⅓ cup all-purpose flour
- 2 ½ cups chicken broth
- 2 cups cooked chicken, cubed or cut into bite-sized chunks
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme leaves
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon very fine lemon zest
For the Crust
- 1 refrigerated pie crust
- 1 egg for egg wash
Instructions
Preparation
- Preheat the oven to 375°F.
- In a large cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the minced garlic and stir for about 30 seconds until fragrant.
- Add the sliced carrots, celery, onion, peas, and cubed potatoes. Sauté for 5-6 minutes until the vegetables start to soften.
Make the Creamy Base
- Add 3 tablespoons of butter and let it melt. Stir to coat the veggies well.
- Next, add ⅓ cup of flour and mix it with the vegetables.
- Gradually whisk in 2 ½ cups of chicken broth, about ⅓ cup at a time, until you have a thick mixture.
- Keep the heat high enough for the liquid to reach a light simmer; this helps it thicken.
Combine Filling
- Stir in 2 cups of cooked chicken, 1 teaspoon of kosher salt, 1 teaspoon of dried thyme, ⅛ teaspoon of black pepper, and ⅛ teaspoon of lemon zest.
- Taste and adjust any seasonings if needed.
Assemble the Pot Pie
- Lightly grease the inside of a pie plate with butter.
- Place the bottom pie crust in the plate, ensuring it fits well.
- Pour the chicken filling into the pie plate.
- Cover with the top pie crust and pinch the edges together.
- Cut 4-6 slits in the top crust to let steam escape.
- Beat 1 egg in a small bowl and brush it over the crust.
Bake
- Place the pie in the oven on the middle rack and bake for 45-60 minutes, or until the filling is bubbly and the crust is golden brown.
Serve
- Let it cool for 10-15 minutes before serving.