Classic Chicken Pot Pie Recipe – Comforting and Easy Homemade Pie

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Imagine walking into your kitchen on a cool evening, the rich aroma of herbs and freshly baked crust filling the air. A golden, flaky chicken pot pie sits on the counter, bubbling with creamy chicken and vegetables. The first bite reveals layers of flavor—tender chicken, savory vegetables, and a perfectly seasoned, silky sauce, all encased in a buttery, melt-in-your-mouth crust.

This classic chicken pot pie recipe isn’t just a dish—it’s a comforting experience. Whether you’re preparing it for a weeknight dinner, a holiday meal, or a cozy gathering with family and friends, this recipe will quickly become a go-to comfort food. The beauty of this homemade pie lies in its simplicity, ease, and the joy it brings when shared with those you love.

In this article, you’ll learn how to make the perfect chicken pot pie from scratch—no need for store-bought filling or a ready-made crust. From the savory filling to the golden crust, we’ll break down every step, ensuring you end up with a delicious, satisfying dish.

H2: Ingredients for the Perfect Chicken Pot Pie Filling

The heart of any great chicken pot pie is the filling. It’s where all the flavors come together, creating a rich, savory blend that you’ll want to savor with every bite. Let’s take a look at the ingredients that will make your filling irresistible.

H3: Ingredients for the Filling

Ingredient	Amount
Boneless, skinless chicken	1 pound
Carrots (diced)	1 cup
Celery (diced)	1 cup
Frozen peas	1 cup
Small onion (chopped)	1
Garlic (minced)	3 cloves
Unsalted butter	⅓ cup
All-purpose flour	⅓ cup
Low-sodium chicken broth	1½ cups
Milk	1 cup
Dried thyme	1 teaspoon
Dried rosemary	1 teaspoon
Salt and pepper	To taste

H4: Key Tips for the Filling:

• Boneless, skinless chicken: You’ll want to choose tender, juicy chicken for your filling. While you can use either chicken breasts or thighs, thighs provide a richer flavor and moisture.
• Flavoring with herbs: Thyme and rosemary add a subtle, earthy depth to the filling. Use dried herbs for convenience, but fresh ones work beautifully as well.
• Frozen peas: Adding frozen peas towards the end helps preserve their vibrant green color and delicate flavor.
• Adjust the seasoning to taste: Don’t be afraid to taste as you go and adjust the seasonings—salt and pepper can truly make a difference in bringing all the flavors together.

H2: How to Make the Chicken Pot Pie Filling

Now that you have your ingredients ready, it’s time to get cooking! Making the filling from scratch is easier than you think. Follow these simple steps to create the perfect base for your chicken pot pie.  Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

H3: Step-by-Step Instructions

1. Cook the Chicken:
   • In a large skillet, melt ⅓ cup of butter over medium heat. Once the butter is melted and bubbly, add the diced chicken. Cook the chicken for 5-7 minutes, stirring occasionally, until it’s no longer pink on the outside. The goal is to cook the chicken thoroughly without overcooking it.
2. Add the Vegetables:
   • Add the chopped onion, diced carrots, diced celery, and minced garlic to the skillet with the chicken. Stir everything together and cook for another 5-7 minutes until the vegetables begin to soften and become fragrant.
3. Create the Roux:
   • Sprinkle ⅓ cup of all-purpose flour evenly over the chicken and vegetable mixture. Stir well to coat the mixture with the flour. Let it cook for 1-2 minutes, stirring constantly, to ensure the flour cooks out and removes any raw taste. This will help thicken your sauce later.
4. Add the Liquids:
   • Gradually pour in 1½ cups of low-sodium chicken broth and 1 cup of milk, whisking continuously to prevent lumps. Keep stirring until the mixture begins to simmer. The sauce should thicken and become creamy. Let it simmer for about 5 minutes, allowing the flavors to meld together.
5. Season and Add the Peas:
   • Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, salt, and pepper to taste. Stir everything together until the mixture is well seasoned. Finally, toss in the frozen peas and stir them in until they’re evenly distributed throughout the filling. Remove the skillet from the heat and allow the filling to cool for about 10 minutes before you assemble your pie.

H2: Preparing the Pie Crust

The crust is just as important as the filling when it comes to a great chicken pot pie. A flaky, buttery crust holds everything together and adds the perfect contrast to the creamy filling. Whether you’re using store-bought or homemade pie crusts, follow these tips for the best results.

H3: Pie Crust Tips & Instructions

• Store-bought vs. Homemade:
  If you’re short on time, store-bought pie crusts work perfectly fine. However, a homemade crust will provide an extra layer of buttery flakiness that can elevate the dish. If you prefer homemade, you can follow a simple pie crust recipe with flour, butter, water, and a pinch of salt.
• Avoiding soggy crusts:
  To avoid a soggy bottom, it’s essential to blind-bake the crust or ensure the filling isn’t too liquidy. If you’re using a homemade crust, you can brush the base with a thin layer of beaten egg before adding the filling to help seal it.
• Egg wash for a golden finish:
  For a beautiful, golden-brown top crust, brush the top with a beaten egg just before baking. This simple step will give your chicken pot pie a glossy, professional finish.

H2: Assembling and Baking Your Chicken Pot Pie

Now that you’ve prepared the filling and crust, it’s time to put it all together! Assembling your chicken pot pie is a breeze when you follow these simple steps.

H3: Step-by-Step Instructions for Assembling

1. Prepare the Pie Dish:
   • Roll out the first pie crust and fit it into the bottom of a 9-inch pie dish. Press the dough gently against the sides and bottom of the dish, ensuring there are no air bubbles.
2. Fill the Pie:
   • Carefully pour the cooled chicken filling into the prepared crust. Spread it evenly to ensure a smooth, even layer. The filling should be thick and creamy, making for a hearty pie.
3. Top with the Second Crust:
   • Roll out the second pie crust and place it on top of the filled pie. Trim any excess dough and crimp the edges together to seal the pie. You can use a fork or pinch the edges with your fingers for a decorative finish.
4. Create Vent Slits:
   • Cut a few slits in the top crust to allow steam to escape during baking. This prevents the pie from bubbling over and ensures a perfectly cooked crust.
5. Brush with Egg Wash:
   • Brush the top crust with a beaten egg for a golden, shiny finish. This will make your pie look as delicious as it tastes!
6. Bake:
   • Place the pie on a baking sheet (to catch any drips) and bake at 425°F for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the pie towards the end of the baking time to prevent overbaking or burning the crust.

H2: Serving Suggestions and Tips

Chicken pot pie is best served hot and fresh out of the oven. But if you have leftovers, don’t worry—they reheat beautifully! Here are a few tips and ideas for serving your chicken pot pie:

H3: Side Dishes to Pair With

• Simple Salad: Pair your pie with a fresh green salad, dressed with a light vinaigrette for a balanced meal.
• Mashed Potatoes: If you’re craving extra comfort, mashed potatoes are the perfect side dish.
• Roasted Vegetables: Roasted carrots, Brussels sprouts, or green beans complement the hearty flavors of the pie.

H3: Leftover Storage

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pie back in the oven at 350°F for 15-20 minutes or until heated through.

H2: FAQs About Classic Chicken Pot Pie

H3: How can I make this chicken pot pie recipe vegetarian?

• You can swap out the chicken for hearty vegetables such as mushrooms, potatoes, or even tofu. Use vegetable broth instead of chicken broth to keep the dish vegetarian.

H3: Can I make the filling ahead of time?

• Absolutely! You can prepare the filling up to two days ahead. Let it cool, store it in an airtight container, and refrigerate it until you’re ready to assemble and bake the pie.

H3: Can I freeze chicken pot pie?

• Yes, chicken pot pie freezes wonderfully. Assemble the pie but don’t bake it. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, just add an extra 10-15 minutes to the baking time if baking from frozen.

H3: What should I do if my crust is getting too brown?

• If your crust is browning too quickly, cover the edges with foil and continue baking until the filling is hot and bubbly.

H2: Conclusion: Your New Go-To Comfort Food

This classic chicken pot pie recipe is more than just a meal—it’s a comforting experience that brings family and friends together. Whether you’re making it for a cozy weeknight dinner or a special occasion, this homemade pie is sure to become a staple in your kitchen.

By following the simple steps in this guide, you can create a pie that’s rich in flavor, full of tender chicken and vegetables, and wrapped in a flaky, buttery crust. So, gather your ingredients, preheat your oven, and get ready to enjoy one of the best comfort foods out there.

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