There is something undeniably comforting and heartwarming about a classic Chicken Pot Pie Recipe. This dish brings together tender chunks of chicken, vibrant vegetables, and a rich, creamy sauce all wrapped in a perfectly flaky pie crust. It’s the kind of meal that feels like a warm hug on a plate, ideal for cozy family dinners or impressing guests with homemade goodness. Ready to dive into a recipe that’s simple, satisfying, and packed with flavors that sing? Let’s get started!
Ingredients You’ll Need
The ingredients for this Chicken Pot Pie Recipe are straightforward but incredibly important. Each one adds a unique touch, from the velvety butter and flour mixture that makes the sauce thick and luscious, to the medley of colorful vegetables that give the pie both texture and bite. These essentials come together beautifully to create a dish that’s both rustic and refined.
- 1 pound boneless, skinless chicken breasts, diced: Cubed chicken provides the hearty protein base.
- 1 cup diced carrots: Adds sweetness and a pop of color.
- 1 cup frozen peas: These bring a tender snap and vibrant green hue.
- 1/2 cup diced celery: Contributes a subtle crunch and depth of flavor.
- 1 cup diced potatoes: Gives body and heartiness to the filling.
- 1/3 cup chopped onion: Releases a mild sweetness when cooked.
- 1/2 cup butter: Essential for creating a rich roux and flaky crust base.
- 1/3 cup all-purpose flour: Thickens the sauce to a creamy consistency.
- 1/2 teaspoon salt: Enhances all the flavors beautifully.
- 1/4 teaspoon black pepper: Adds subtle heat and complexity.
- 1/4 teaspoon celery seed: Offers a fragrant, slightly bitter note.
- 1 3/4 cups chicken broth: Provides savory depth that ties the filling together.
- 2/3 cup milk: Softens the sauce and adds creaminess.
- 2 (9 inch) unbaked pie crusts: The golden, flaky casing for the filling.
- 1 egg, beaten: Used to brush the crust for a beautiful, glossy finish.
How to Make Chicken Pot Pie Recipe
Step 1: Get Your Oven Ready
Preheat your oven to 425 degrees F (220 degrees C). It’s important to start here so your pie bakes evenly with a crisp, golden crust that’s just irresistible.
Step 2: Cook the Chicken and Vegetables
Grab a saucepan and combine the diced chicken, carrots, peas, celery, and potatoes. Add enough water to cover the ingredients, then bring it all to a boil. Let it cook for about 15 minutes until everything is tender but still holds its shape. Once done, drain the mixture well and set it aside. This step softens the veggies and cooks the chicken perfectly—no raw bites here!
Step 3: Make the Creamy Sauce
In the same saucepan, melt the butter over medium heat and cook the onions until they turn soft and translucent, which unlocks their natural sweetness. Stir in the flour, salt, pepper, and celery seed, and let that cook for a moment to form a roux, which is the secret behind the sauce’s silky texture. Slowly add the chicken broth and milk, stirring constantly. Simmer over medium-low heat until the mixture thickens into a sumptuous gravy. Once thick, remove from heat and get ready to assemble.
Step 4: Assemble the Pie
Place one pie crust in your baking dish and spread the cooked chicken and vegetable mixture evenly across it. Pour the hot sauce over the filling, making sure everything is nicely coated and ready to meld inside the crust. Add the second pie crust on top, pinch the edges together to seal the pie, and trim away any excess dough. Cut a few small slits in the top to let steam escape during baking, then brush the entire crust with beaten egg for that signature golden glow.
Step 5: Bake to Perfection
Put your pie in the preheated oven and bake for 30 to 35 minutes, or until the crust is deeply golden and the filling bubbles joyfully beneath. Once out of the oven, let it cool for about 10 minutes to set the filling—this makes slicing easier and the flavors even better to enjoy.
How to Serve Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme not only adds vibrant color but also enhances the savory flavors of the Chicken Pot Pie Recipe. You can also dust with a little freshly ground black pepper for a subtle kick right before serving.
Side Dishes
Keep things cozy and simple with a crisp green salad or roasted Brussels sprouts. A side of buttery mashed potatoes or crusty bread can also complement this hearty pie if you’re serving a larger group or just want to indulge.
Creative Ways to Present
For a fun twist, try making individual pot pies in ramekins for a charming personal touch. Or scoop the filling into puff pastry shells for a bite-sized version that’s perfect for parties. Either way, your Chicken Pot Pie Recipe will shine!
Make Ahead and Storage
Storing Leftovers
After your feast, wrap any leftover pie tightly with foil or plastic wrap and refrigerate. It will stay fresh and delicious for up to 3 days, making for a quick and comforting meal when you need one.
Freezing
If you want to save it for later, you can freeze the assembled, unbaked pie by wrapping it well and storing it for up to 2 months. When ready, bake it straight from frozen, adding extra baking time to ensure it cooks all the way through.
Reheating
To enjoy leftovers, reheat slices in a 350-degree F oven for about 20 minutes or until warmed through with a crispy crust. Microwaving works in a pinch but risks soggy crust, so the oven is always best.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Using cooked rotisserie chicken is a great shortcut that saves time. Just be sure to adjust cooking times accordingly and skip the boiling step.
What can I substitute for celery seed?
If you don’t have celery seed on hand, try a small pinch of celery salt or even fresh chopped celery for a similar flavor. The taste will be slightly different but still delicious.
Can I make this Chicken Pot Pie Recipe gluten-free?
Yes! Swap out the all-purpose flour for a gluten-free flour blend and use gluten-free pie crusts. Just keep an eye on the sauce consistency as gluten-free flours may thicken differently.
How do I make the crust extra flaky?
Use cold butter or shortening when making the crust, and avoid overworking the dough. Chilling the dough before baking also helps achieve flaky, tender layers.
Is it possible to add other vegetables?
Definitely! Feel free to add mushrooms, corn, or green beans to customize the pie filling to your liking. Just adjust cooking times to ensure all veggies are tender.
Final Thoughts
Making this Chicken Pot Pie Recipe is like creating a little slice of comfort and love in your kitchen. With its rich, creamy filling and perfectly golden crust, it’s a dish that welcomes everyone to the table. I encourage you to try this recipe and savor each warm, flaky bite—you might just find it becoming a new family favorite!
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Chicken Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A classic homemade Chicken Pot Pie recipe featuring tender chicken, mixed vegetables, and a creamy savory sauce baked inside a flaky double pie crust. Perfect comfort food for any occasion.
Ingredients
Filling
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced celery
- 1 cup diced potatoes
- 1/3 cup chopped onion
Sauce
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
Pie Crust and Finishing
- 2 (9 inch) unbaked pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to prepare for baking the pie later.
- Cook Vegetables and Chicken: In a saucepan, combine diced chicken, carrots, peas, celery, and potatoes. Add water to cover the ingredients and bring to a boil. Cook for 15 minutes until the chicken is cooked through and vegetables are tender. Drain and set aside.
- Make Sauce: In the same saucepan over medium heat, melt butter and cook onions until soft and translucent. Stir in the flour, salt, black pepper, and celery seed to form a roux. Gradually add chicken broth and milk while stirring constantly. Simmer on medium-low heat until the sauce thickens into a creamy consistency. Remove from heat.
- Assemble Pie: Place the chicken and vegetable mixture into the bottom pie crust. Pour the hot creamy sauce evenly over the filling. Cover with the second pie crust, seal the edges securely, and trim off any excess dough. Cut several small slits in the top crust to allow steam to escape during baking. Brush the top crust with beaten egg for a golden finish.
- Bake: Place the assembled pie in the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling. Once baked, remove the pie from the oven and let it cool for about 10 minutes before serving.
Notes
- Use cooked leftover chicken to speed up preparation if desired.
- For a crispier crust, chill the assembled pie in the refrigerator for 15-20 minutes before baking.
- Feel free to substitute vegetables based on preference, such as adding mushrooms or corn.
- Make sure to cut slits on top crust to prevent sogginess caused by steam build-up.
- If using frozen peas, no need to thaw them before boiling with other ingredients.
