Chicken Pot Pie is the ultimate comfort food, offering a delicious combination of tender chicken, creamy vegetables, and a flaky, golden crust. Whether you’re looking to warm up on a chilly day or prepare a hearty meal for the family, this classic recipe is easy to make, customizable, and bursting with flavor. Ideal for both beginners and seasoned cooks, this dish is a comforting favorite that can be enjoyed for any occasion.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter
- 1 1/2 cups chicken broth
- 1 cup whole milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried thyme
- 1/4 tsp dried parsley
- 1 sheet of puff pastry or 2 pre-made pie crusts (for the top and bottom)
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat your oven to 375°F (190°C) and prepare a 9-inch pie dish.
- In a large saucepan, melt butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes until the mixture becomes a smooth paste, known as a roux.
- Gradually pour in the chicken broth while whisking continuously to avoid lumps. Add the milk, stirring constantly until the sauce thickens, about 5-7 minutes.
- Add the salt, pepper, garlic powder, onion powder, thyme, and parsley to the sauce. Stir well to combine.
- Stir in the cooked chicken, carrots, peas, and celery, and cook for an additional 3-4 minutes until the vegetables are tender and the chicken is heated through.
- Remove the pan from the heat and set aside to cool slightly.
- Roll out your pie crust or puff pastry on a floured surface. If using pie crust, place one layer at the bottom of your prepared pie dish, ensuring it covers the base and edges. If using puff pastry, simply use the pastry sheet as a base.
- Pour the chicken and vegetable filling into the prepared pie crust, spreading it evenly.
- Top the pie with another sheet of pie crust or puff pastry. If using pie crust, seal the edges by pinching them together, and then trim any excess. For puff pastry, ensure the edges are well tucked in.
- Cut a few small slits in the top of the pie to allow steam to escape while baking.
- Brush the top of the pie with the beaten egg to give it a golden, glossy finish when baked.
- Place the pie in the oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling hot.
- Remove the pie from the oven and let it cool for 5-10 minutes before serving to allow the filling to set.
- Slice, serve, and enjoy the warm, comforting goodness of your homemade Chicken Pot Pie.
Chicken Pot Pie is a dish that combines rich, savory flavors with a comforting, satisfying texture. This recipe makes a perfect meal for any time of year, and it’s versatile enough to accommodate a variety of ingredients based on what you have on hand. Whether it’s a weeknight dinner or a special occasion, this homemade Chicken Pot Pie will surely become a family favorite.