There’s something undeniably comforting about the sound of a chicken pot pie as it bakes in the oven. The buttery aroma wafts through my kitchen, beckoning family and friends to gather around the table in eager anticipation. This Homemade Chicken Pot Pie is crafted to perfection, with tender chunks of chicken and colorful vegetables nestled beneath a flaky, golden crust. It’s a dish that has the magical ability to transform busy weeknights into cozy family dinners.
Whether you’re repurposing leftover rotisserie chicken or whipping up a fresh filling from scratch, this recipe offers versatility that makes it a staple in any home. Ideal for chilly evenings, it not only satisfies the palate but warms the soul too. With each slice, you’ll be greeted by a creamy, savory filling that’s simply irresistible. Let’s dive into this delightful recipe that’s bound to become a favorite in your household!
Why is this Chicken Pot Pie Recipe a must-try?
Simplicity at its finest: Packed with easy-to-follow steps, it’s perfect for both novice cooks and seasoned chefs.
Flavor explosion: Each bite combines tender chicken, vibrant vegetables, and a rich, creamy sauce that will have your taste buds dancing.
Family-friendly: This dish is a guaranteed hit at the dinner table, making it great for gatherings or cozy nights in.
Versatile ingredients: Feel free to swap in leftover turkey or seasonal veggies, ensuring it suits your preferences.
Meal prep friendly: Leftovers can be easily stored and reheated, making dinner planning a breeze. Now you’re ready to create your own impressive Chicken Pot Pie masterpiece!
Chicken Pot Pie Ingredients
For the Homemade Crust
• All-Purpose Flour – a key component that provides structure; use a good quality for the best results.
• Unsalted Butter – crucial for a flaky texture; ensure it’s cold and cut into cubes.
• Ice Water – adds moisture to the dough without making it warm; use just enough to bring the dough together.
For the Filling
• Cooked Chicken (4 cups, shredded) – the hearty protein; leftover rotisserie chicken is a great time-saver.
• Unsalted Butter (6 Tbsp) – enriches the filling with creamy flavor; stick to unsalted for taste control.
• Medium Yellow Onion (1, chopped) – brings aromatic sweetness; sauté for that perfect flavor base.
• Medium Carrots (2, thinly sliced) – adds a pop of color and natural sweetness; fresh is best, but frozen works too!
• White or Brown Mushrooms (8 oz, sliced) – contributes earthy notes; you can omit for a vegetarian twist or choose other veggies.
• Garlic Cloves (3, minced) – brings deep flavor; use fresh for the best aroma and taste.
• All-Purpose Flour (1/3 cup) – thickens the gravy; make sure it’s well mixed to avoid lumps.
• Chicken Stock (2 cups) – a rich base for the gravy; homemade stock creates the best depth of flavor.
• Heavy Cream (1/2 cup) – adds a luxurious creaminess; swap with half-and-half or milk for a lighter option.
• Fine Sea Salt (2 tsp, to taste) – enhances the dish; adjust based on your preference.
• Black Pepper (1/4 tsp, to taste) – provides warmth; freshly ground pepper enhances the flavor.
• Frozen Peas (1 cup, do not thaw) – brightens up the filling with color and sweetness.
• Parsley (1/4 cup, chopped) – for freshness and color; feel free to swap with other herbs like thyme if you’d like!
• Egg (1, beaten) – used for the egg wash to give a golden finish to your crust.
Now you’re all set to gather your ingredients and make this cozy Chicken Pot Pie Recipe a star at your dinner table!
How to Make Chicken Pot Pie
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Prepare the Filling: In a dutch oven, melt the butter over medium heat, then sauté the chopped onions and sliced carrots for about 8 minutes until they are soft and fragrant. Add the sliced mushrooms and minced garlic, cooking for another 5 minutes until everything is tender.
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Thicken the Gravy: Stir in the flour, cooking for 2 minutes to remove the raw flavor. Gradually add the chicken stock and heavy cream, stirring constantly. Simmer the mixture until it thickens, about 3-5 minutes, and turn off the heat.
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Combine Ingredients: Mix in the shredded chicken, frozen peas, and chopped parsley until well combined. Remove from heat and let cool slightly before assembling the pie.
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Assemble the Pie: Roll out the first pie crust into a 12-inch circle and place it into the bottom of a deep pie dish. Pour the filling over the crust evenly. Roll out the second crust to about 10 inches and place it over the filling. Crimp the edges together to seal.
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Bake: Cut slits in the top crust for steam to escape. Brush with the beaten egg and sprinkle with a pinch of salt. Bake in a preheated oven at 425°F for 30-35 minutes, or until the crust is golden brown. Let cool for 15 minutes before slicing and serving.
Optional: Serve with a sprinkle of fresh parsley for a vibrant touch.
Exact quantities are listed in the recipe card below.
What to Serve with Homemade Chicken Pot Pie?
Creating the perfect dinner experience means finding delicious sides that complement each other beautifully.
- Creamy Mashed Potatoes: Their buttery texture and subtle flavor enhance the pot pie, making each bite feel indulgent.
- Simple Green Salad: A light salad with mixed greens and a zesty vinaigrette adds freshness, balancing the rich, creamy filling.
- Garlic Bread: Crunchy and warm, this irresistible option is perfect for soaking up any leftover gravy, bringing a delightful crunch to each meal.
- Roasted Vegetables: The caramelized flavors of seasonal vegetables like Brussels sprouts or carrots enhance the overall meal, adding vibrant color and taste.
- Cornbread Muffins: These little delights offer a touch of sweetness and soft texture, making them an excellent companion to the savory pie.
- Apple Crisp: For a perfect ending, serve a warm apple crisp, with its gooey filling and crunchy topping, reflecting the comfort of your chicken pot pie.
Chicken Pot Pie Variations
Customize your Chicken Pot Pie with these delightful twists that will keep your family guessing and smiling!
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Turkey Swap: Use leftover turkey instead of chicken for a cozy post-holiday treat. It’s packed with nostalgia and flavor!
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Veggie Medley: Incorporate seasonal veggies like green beans, corn, or diced potatoes to enhance color and nutrition. The filling can be as colorful and diverse as your family enjoys!
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Gluten-Free Crust: Substitute the all-purpose flour with a gluten-free blend and use a gluten-free pie crust. Now everyone can enjoy this comforting classic!
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Creamy Herb: Add a tablespoon of Dijon mustard and a sprinkle of fresh thyme to the filling for added depth and aromatic richness. It’s a simple step that transforms the flavor profile into something extraordinary.
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Spicy Kick: Toss in a pinch of cayenne pepper or diced jalapeños for a zesty twist. The heat will balance beautifully with the creamy filling.
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Mushroom Lovers: If you adore mushrooms, double the amount and mix in assorted varieties like shiitake or portobello for an earthy flavor boost. The texture will be delightful!
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Cheesy Delight: Mix in cubed cheese, such as cheddar or Gruyère, with your filling to create a rich and gooey filling. You’ll savor every cheesy bite!
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Potato Topper: Experience a twist by topping your pie with creamy mashed potatoes instead of a crust. It’s a hearty, comforting option that offers a fantastic flavor contrast!
How to Store and Freeze Chicken Pot Pie
Fridge: Store any leftover chicken pot pie in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: You can also freeze the homemade chicken pot pie before baking it. Wrap tightly in plastic wrap and foil, and it can last for up to 2 months.
Reheating: To reheat, thaw in the refrigerator overnight, then bake at 350°F until heated through, about 25-30 minutes. This chicken pot pie recipe will retain its delicious creamy consistency.
Baking from Frozen: If baking from frozen, add an additional 15-20 minutes to your bake time, ensuring your pie is golden brown and bubbly!
Expert Tips for Chicken Pot Pie
- Chill the Dough: Starting with cold butter and chilling the pie crust helps achieve that perfect flaky texture. Don’t skip this step!
- Avoid a Soggy Bottom: Blind bake the bottom crust for 10-15 minutes before adding the filling to ensure it stays crisp.
- Season Well: Don’t hesitate to taste as you go. Adjust the salt in your chicken pot pie recipe to your preference for maximum flavor.
- Use Leftovers Wisely: Repurpose leftover chicken or turkey to save time; it adds even more flavor to the filling.
- Avoid Overcooking Veggies: Sauté vegetables just enough to soften, preserving their vibrant color and nutrients for a delightful bite.
- Let It Rest: Allow the pie to cool for at least 15 minutes before serving. This helps the filling set, making slicing easier!
Make Ahead Options
These Homemade Chicken Pot Pie preparations are perfect for busy home cooks looking to save time in the kitchen! You can prepare the filling up to 3 days in advance—just cook the ingredients as directed, allow them to cool, and store in an airtight container in the refrigerator. You can also make the pie crust ahead of time; simply wrap it in plastic and refrigerate for up to 24 hours. When you’re ready to bake, assemble the pie with the filling and crust, then brush the top with the beaten egg before placing it in the oven. This way, you’ll enjoy a homemade dish that’s just as delicious without the last-minute rush!
Chicken Pot Pie Recipe FAQs
How do I choose the best ingredients for my chicken pot pie?
Absolutely! For the best Chicken Pot Pie, look for fresh, vibrant vegetables without dark spots or wilting. When selecting chicken, leftover rotisserie is ideal for convenience, but poached or roasted chicken works beautifully too. For the crust, ensure your butter is cold and high-quality, as this will contribute to the flaky texture.
How should I store leftover chicken pot pie?
Very straightforward! Store your leftover Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before sealing to maintain the crust’s crispiness. If you find you’re not going to eat it soon, freezing is a great option as well!
Can I freeze chicken pot pie? If so, how?
Yes, you can freeze chicken pot pie! To freeze, wrap the unbaked pie tightly in plastic wrap and then foil, ensuring it’s airtight to prevent freezer burn. It can last for up to 2 months. When you’re ready to bake, you can thaw it overnight in the refrigerator and then bake as directed, or you can bake it directly from frozen—just add an extra 15-20 minutes to the baking time.
What if my filling is too watery?
If your filling turns out watery, don’t worry! Here’s a step-by-step fix: First, try simmering the filling on low heat until it thickens up—this usually takes another 3-5 minutes. If you’re still not satisfied, you can mix a tablespoon of cornstarch with a little water to create a slurry and stir it into the filling while it’s cooking. This should help achieve that creamy texture you’re aiming for!
Is this recipe suitable for people with dietary restrictions?
Yes! You can easily adapt this Chicken Pot Pie recipe to accommodate dietary restrictions. For a gluten-free option, substitute all-purpose flour with a gluten-free blend, and use a gluten-free pie crust. If someone has a dairy allergy, consider using a dairy-free butter for the crust and substitute the heavy cream with a plant-based milk, like almond or coconut, often yielding delightful results. Always check for allergens, particularly in the stock and any pre-made ingredients.
Cozy Up with This Ultimate Chicken Pot Pie Recipe
Ingredients
Equipment
Method
- In a dutch oven, melt the butter over medium heat, then sauté the chopped onions and sliced carrots for about 8 minutes until they are soft and fragrant.
- Add the sliced mushrooms and minced garlic, cooking for another 5 minutes until everything is tender.
- Stir in the flour, cooking for 2 minutes to remove the raw flavor.
- Gradually add the chicken stock and heavy cream, stirring constantly. Simmer the mixture until it thickens, about 3-5 minutes, and turn off the heat.
- Mix in the shredded chicken, frozen peas, and chopped parsley until well combined.
- Remove from heat and let cool slightly before assembling the pie.
- Roll out the first pie crust into a 12-inch circle and place it into the bottom of a deep pie dish.
- Pour the filling over the crust evenly.
- Roll out the second crust to about 10 inches and place it over the filling.
- Crimp the edges together to seal.
- Cut slits in the top crust for steam to escape.
- Brush with the beaten egg and sprinkle with a pinch of salt.
- Bake in a preheated oven at 425°F for 30-35 minutes, or until the crust is golden brown.
- Let cool for 15 minutes before slicing and serving.