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There are few dishes as universally adored as a classic chicken pot pie. It’s the ultimate comfort food, a hearty and wholesome meal that brings warmth and joy to any table. For years, my husband’s unwavering love for chicken pot pie has driven me on a quest to find the perfect recipe. After countless trials and delicious experiments, I am absolutely thrilled to share what I confidently believe is the best chicken pot pie recipe you will ever make. This isn’t just a claim; it’s a testament echoed by everyone who has tasted it!
This recipe transforms simple, whole-food ingredients into an incredibly indulgent and comforting dish. Each bite is a harmonious blend of tender chicken, a medley of vibrant vegetables, and a rich, creamy sauce, all encased in a flaky, golden-brown crust. What makes this recipe truly special is its generosity – it yields **two delicious chicken pot pies**, perfect for feeding a large family, ensuring leftovers for another delightful meal, or sharing a thoughtful gift with a friend or neighbor. If you only need one pie, don’t worry, I’ve included precise measurements to easily halve the recipe below.
Effortless Homemade Chicken Pot Pie: A Step-by-Step Guide
The thought of preparing a homemade chicken pot pie might initially seem daunting, conjuring images of complex culinary feats. However, I assure you, this recipe for easy chicken pot pie is designed for simplicity and success. I will guide you through each step with clear, straightforward instructions, making the process enjoyable and rewarding. Imagine the immense satisfaction of pulling two gloriously baked, bubbling pot pies from your oven, knowing you created such a masterpiece from scratch!
Making two pies at once is not only efficient but also incredibly convenient. For larger families, it ensures everyone gets a generous serving, with potentially enough for lunch the next day. If your household is smaller, you have the wonderful option of freezing one pie for a future quick dinner, or, as I often do, brightening someone else’s day by gifting them a freshly baked pot pie. Picture the delight on their face when you arrive at their doorstep with such a heartwarming culinary offering!
Essential Ingredients for Your Delicious Chicken Pot Pie
The secret to an outstanding chicken pot pie lies in fresh, quality ingredients and a balanced blend of flavors and textures. I love to pack my pot pies with an abundance of vegetables, not only for their nutritional value but also for the beautiful colors and delightful textural contrast they bring to the rich, creamy filling. While some recipes call for a myriad of spices, I prefer to keep the seasonings elegant and simple, allowing the natural flavors of the chicken and vegetables to shine through with just a touch of dried thyme, salt, and pepper.
To embark on your journey to creating this incredible homemade chicken pot pie, you will need the following:
- Potatoes: Hearty and essential for that classic pot pie feel.
- Carrots: Adding a touch of sweetness and vibrant color.
- Butter: The foundation for our rich and flavorful roux.
- Onion: Providing a subtle aromatic base that deepens the flavor profile.
- All-purpose flour: Key to creating a thick, velvety filling.
- Salt: To enhance and balance all the flavors.
- Dried thyme: The quintessential herb for chicken pot pie, offering an earthy aroma.
- Pepper: A touch of warmth and subtle spice.
- Chicken broth: The liquid base for our savory filling.
- Milk: For added creaminess and richness.
- Cooked chicken: Whether you cook your own or opt for the convenience of a rotisserie chicken, this is the star protein.
- Frozen peas: Sweet, tender, and a classic pot pie addition.
- Frozen corn: Another burst of sweetness and texture.
- Refrigerated pie crust: For ultimate ease, but feel free to use your favorite homemade recipe for an extra touch of personalization.
- Egg for an egg wash: To achieve that irresistible golden, glossy crust.
Crafting Your Homemade Chicken Pot Pie: A Detailed Walkthrough
STEP 1: Perfectly Prepare Your Potatoes and Carrots
Begin by placing your peeled and sliced potatoes and carrots into a large pot. Cover them with water, ensuring they are just submerged – no need to fill the pot to the brim. Bring the water to a boil, then reduce the heat to a gentle simmer. Allow the vegetables to cook for approximately 5-10 minutes, or until they are tender when pierced with a fork but still hold their shape. The goal here is to pre-cook them slightly so they aren’t hard in the final pie, but not to overcook them into mush. Once tender, carefully drain all the water from the pot and set your cooked vegetables aside. This step is crucial for achieving the perfect texture in your finished pot pie.
STEP 2: Create the Creamy, Flavorful Filling
Now, it’s time to build the heart of your chicken pot pie: the irresistible creamy filling. In the same large pot (or a clean one), melt the butter over medium heat. Add the chopped onions and sauté them until they become translucent and wonderfully soft, releasing their aromatic essence. This typically takes about 5-7 minutes. Once the onions are tender, sprinkle in the all-purpose flour, salt, dried thyme, and pepper. Stir continuously for 1-2 minutes, cooking out the raw flour taste and creating a thick, fragrant paste – this is your roux, the foundation for a perfectly thickened sauce.
Next, gradually pour in the chicken broth and milk, whisking constantly as you add the liquids. Continuous whisking is key to preventing lumps and ensuring a smooth, velvety sauce. Once all the liquid is incorporated, continue to cook the mixture over medium heat, stirring occasionally, until it thickens to a consistency that coats the back of a spoon. This process can vary in time, usually between 5 to 15 minutes, depending on your stove and pot. Finally, gently fold in the cooked chicken, the pre-boiled potatoes and carrots, frozen peas, and frozen corn. Stir everything together until the ingredients are evenly distributed and coated in the rich, creamy sauce.
STEP 3: Master the Assembly of Your Pot Pies
Preheat your oven to 425°F (220°C). Prepare two 9-inch pie pans by lightly spraying them with cooking spray. Carefully unroll your refrigerated pie crusts and line the bottom of each pan. Ensure the crust is evenly pressed against the bottom and sides.
Divide your sumptuous chicken and vegetable filling evenly between the two prepared pie crusts, spreading it gently to create an even layer.
Now, it’s time to top your pies. Place the remaining pie crusts over the filling. Trim any significant excess crust hanging over the edges, or neatly tuck it underneath the bottom crust. Crimp the edges decoratively with your fingers or a fork to seal the top and bottom crusts together, creating a beautiful border.
In a small bowl, beat one egg to create an egg wash. Using a pastry brush, gently brush the egg wash generously over the entire top surface of both pies. This will give them a gorgeous golden sheen and a wonderfully crispy finish. Finally, using a sharp knife, cut several small slits into the top crust of each pie. These vents are essential, allowing steam to escape during baking and preventing your pies from bursting.
STEP 4: Bake to Golden Perfection!
Place your assembled chicken pot pies into the preheated oven. Bake at 425°F (220°C) for 35-40 minutes, or until the crust is beautifully golden brown and the filling is bubbly. For a more even browning, you can rotate the pies halfway through the baking time. Once baked, remove them from the oven and, as tempting as it may be to dig in immediately, allow them to cool for at least 10-15 minutes. This crucial resting period allows the filling to set properly, ensuring that when you cut into your pie, the glorious, creamy contents remain perfectly contained rather than spilling out. Then, slice and savor this incredible homemade chicken pot pie. You’ll be so proud of your culinary achievement!
Tips for the Ultimate Homemade Chicken Pot Pie
Achieving pot pie perfection involves a few key details. For a truly flaky crust, ensure your pie crusts are cold when you work with them. If making your own, use very cold butter. To prevent a soggy bottom crust, some bakers lightly pre-bake the bottom crust for about 10 minutes before adding the filling. Always make sure your filling isn’t too hot when you add it to the crust, as this can also contribute to a soggy base. If your crust starts browning too quickly during baking, gently tent the edges or the entire pie with aluminum foil.
Don’t be afraid to customize! While this recipe is fantastic as is, feel free to experiment with other vegetables like green beans, mushrooms, or celery. You can also play with herbs, adding a pinch of rosemary or sage for a different flavor profile. The key is to make it your own and enjoy the process.
Can I Freeze This Delicious Chicken Pot Pie Recipe?
Absolutely, yes! This chicken pot pie recipe is an excellent candidate for freezing, making it perfect for meal prep or emergency dinners. You have a couple of convenient options:
- Freeze the Prepared Filling: Prepare the filling as directed in Step 2. Once cooled completely, transfer the filling to a freezer-safe airtight container or freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw the filling in the refrigerator for several hours or overnight. Then, proceed with assembling the pie using fresh pie crusts and bake as directed in Step 4.
- Freeze the Entire Unbaked Pie: Assemble the entire pie up to the point of baking (Step 3), but do not bake it. Wrap the unbaked pie tightly with plastic wrap, then with aluminum foil. Label it with the date and freeze for up to 2-3 months. To bake from frozen, remove the plastic wrap and foil. You can bake it directly from frozen, adding an additional 20-30 minutes to the baking time, or allow it to thaw partially in the refrigerator before baking, which will require less additional time. Remember to brush with egg wash before baking if you skipped this step before freezing.
Freezing homemade chicken pot pie is a fantastic way to ensure you always have a wholesome, delicious meal ready to go on busy weeknights.
How to Half the Recipe for a Single Chicken Pot Pie
If you find yourself with a smaller crowd or simply craving a single, perfect chicken pot pie, you can easily halve this recipe. Follow the same step-by-step instructions as above, but use the following ingredient measurements:
- 1 cup peeled potatoes, cut into bite-size chunks
- 3/4 cups carrots, peeled and sliced
- 1/2 cup butter (1 stick)
- 1/3 cup chopped onion
- 1/2 cup all-purpose flour
- 7/8 teaspoons salt
- 1/2 teaspoon dried thyme
- 3/8 teaspoons pepper
- 1 1/2 cups chicken broth
- 3/4 cup milk
- 2 cups cubed cooked chicken
- 3/4 cups frozen peas
- 1/4 cup frozen corn
- 1 package refrigerated double pie crust (or your favorite homemade recipe)
- 1 egg (for egg wash)
Serving Suggestions and Pairings
A hearty chicken pot pie is often a meal in itself, but it pairs beautifully with a light side to balance its richness. A crisp green salad with a simple vinaigrette offers a refreshing contrast. For a more seasonal touch, a side of roasted asparagus or steamed green beans makes an excellent accompaniment. During colder months, a bowl of cranberry sauce can add a delightful tartness that complements the savory pie perfectly. And, of course, a warm, crusty bread roll is always welcome for soaking up any extra creamy filling!
More Delicious Chicken Recipes to Explore
If you’ve fallen in love with this easy chicken pot pie recipe and are eager for more delectable chicken dishes, I invite you to explore other favorites on my blog. Each recipe is crafted with care to bring joy to your kitchen and table:
CHICKEN ENCHILADAS
COCONUT LIME CHICKEN SOUP
CROWD PLEASING BAKED CHICKEN AND RICE
Happy Cooking and Beyond!
I genuinely hope this chicken pot pie recipe brings as much warmth and happiness to your home as it does to mine. There’s something truly special about a homemade meal, especially one as comforting and satisfying as this. Don’t forget to savor every moment of cooking and sharing!
If you’d like to follow along with my latest culinary adventures, get behind-the-scenes glimpses, and discover more delicious recipes, please connect with me on Instagram @AMBERSKITCHEN. I love seeing your creations and hearing about your kitchen successes!
Easy Chicken Pot Pie
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Dinner, Main Course, Main Dishes
American
bake, baking recipes, chicken pot pie
25 minutes
2 pies
Ingredients
- 2 cups peeled potatoes, cut into bite-size chunks
- 1 1/2 cups carrots, peeled and sliced
- 1 cup butter (2 sticks)
- 2/3 cup chopped onion
- 1 cup all-purpose flour
- 1 3/4 tsp salt
- 1 tsp dried thyme
- 3/4 tsp pepper
- 3 cups chicken broth
- 1 1/2 cups milk
- 4 cups cubed cooked chicken
- 1 1/2 cups frozen peas
- 1/2 cup frozen corn
- 2 packages refrigerated double pie crust (or your favorie homemade recipe)
- 1 egg (for egg wash)
Instructions
- Put the potatoes and carrots in a large pot, and cover it with water.
- Cook over high heat until it boils for several minutes and potatoes and carrots are tender when poked with a fork, but don’t overcook.
- Drain water and set potatoes and carrots aside. In the large pot, combine the butter and onion over medium heat, while the butter melts, stir often, cooking the onions until soft.
- When onions are soft, add the flour and seasonings (salt, thyme, pepper) and mix well, stirring for 1-2 minutes to create a roux.
- Gradually add the chicken broth and milk, whisking constantly until the mixture is smooth and thickened to coat the back of a spoon.
- Add the cooked chicken, frozen peas, frozen corn, and the reserved cooked potatoes and carrots. Stir to combine thoroughly.
- Prepare two 9-inch pie dishes by lightly greasing them and lining each with an uncooked pastry crust. Pour half of the chicken and vegetable mixture into each pie shell, spreading evenly.
- Cover each pie with a top pie crust. Let the top layer overlap the bottom crust slightly, then pinch the seams to seal and flute the edges decoratively.
- Crack an egg into a bowl and beat it for an egg wash. Brush the beaten egg over the top crusts. Using a sharp knife, cut a few slits in the top of each pie to allow steam to vent during baking.
- Bake at 425°F (220°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Allow to cool for about 10-15 minutes before serving to let the filling set.