Chicken Pot Pie Recipe
Description
Our Chicken Pot Pie Recipe brings comfort and warmth to your dining table with its rich, creamy filling of tender chicken and vegetables, all encased in a golden, flaky crust. Perfect for family dinners or special occasions, this recipe combines tradition with deliciousness, making it a favorite for all ages.
Ingredients for Chicken Pot Pie Recipe
Instructions for Chicken Pot Pie Recipe
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Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish lightly with butter to prevent sticking.
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In a large skillet, melt butter over medium heat until fully melted and bubbling. Stir in the flour, salt, pepper, onion powder, garlic powder, and dried thyme, cooking until the mixture is smooth and bubbling, creating a roux.
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Gradually whisk in the chicken broth and milk, ensuring a smooth consistency. Cook the mixture, stirring constantly, until it thickens and begins to bubble gently.
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Add the cooked, diced chicken, frozen peas and carrots, frozen corn, and chopped celery to the thickened sauce. Stir well to combine, ensuring all ingredients are evenly coated with the creamy mixture.
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Line the prepared pie dish with one of the unbaked pie crusts, pressing gently to fit the dish snugly. Pour the chicken and vegetable mixture into the crust, spreading it evenly.
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Place the second pie crust over the filling, crimping the edges to seal. Cut small slits in the top crust to allow steam to escape during baking.
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Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pie to cool for 10 minutes before serving to let the filling set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 12g60%
- Cholesterol 80mg27%
- Sodium 720mg30%
- Potassium 320mg10%
- Total Carbohydrate 42g15%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 18g36%
- Vitamin A 4500 IU
- Vitamin C 15 mg
- Calcium 80 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chicken Pot Pie Recipe Variation Options:
- Vegetarian Chicken Pot Pie: Substitute the chicken with hearty vegetables like mushrooms, zucchini, and bell peppers for a flavorful vegetarian version.
- Turkey Pot Pie: Use leftover turkey in place of chicken for a delicious post-holiday meal.
Chicken Pot Pie Recipe Cooking Tips:
- Use rotisserie chicken for a quick and flavorful shortcut.
- Ensure the pie crust edges are well-crimped to prevent leaking during baking.
- Brush the top crust with a beaten egg for a beautiful golden finish.
Chicken Pot Pie Recipe Serving Suggestions:
- Serve hot with a side of mixed greens tossed in a light vinaigrette to balance the richness of the pie.
- Pair with creamy mashed potatoes for an ultimate comfort food experience.
- Garnish with fresh herbs like thyme or parsley for an added touch of freshness.
Invite to Comment: Have you tried our Chicken Pot Pie Recipe? We’d love to hear your experiences and any creative variations you've added. Share your stories and tips in the comments below!
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Frequently Asked Questions
Yes, store-bought pie crusts are convenient and work well for this recipe. You can also make homemade crust if you prefer.
Yes, you can freeze the assembled, unbaked pie. Wrap it tightly in plastic wrap and aluminum foil. Bake from frozen, adding extra time as needed.
Substitute butter with dairy-free margarine and use a plant-based milk like almond or soy milk in place of dairy milk.
Yes, diced potatoes can be added to the filling for extra heartiness. Parboil them first to ensure they cook fully.
Pre-bake the bottom crust for a few minutes before adding the filling to help it stay crisp.
Reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes. This helps maintain the crust's texture.
Fresh or frozen vegetables are recommended for the best texture, but canned vegetables can be used in a pinch. Drain them well before adding.
Use gluten-free flour for the roux and a gluten-free pie crust. Ensure all other ingredients are gluten-free.
Yes, you can prepare the filling and crust separately a day in advance. Assemble and bake just before serving.
Yes, adding shredded cheese to the filling can add an extra layer of flavor. Cheddar or Gruyère work well.
