How to Make Chicken Pot Pie

Chicken Pot Pie is a classic, comforting dish that’s perfect for any occasion. This easy chicken pot pie recipe is made with tender shredded chicken, savory vegetables like carrots, peas, and potatoes, and wrapped in a golden, flaky pie crust. With a rich, creamy filling, it’s a meal that’s sure to please your family and guests. Whether you’re looking for a hearty dinner or a make-ahead dish, this homemade chicken pot pie recipe is the perfect choice.

This comforting Chicken Pot Pie is a delicious, hearty meal that brings together a flaky, buttery crust with a creamy filling full of tender shredded chicken, vegetables, and savory herbs. With its golden, crispy top and flavorful creamy interior, it’s perfect for dinner on a chilly evening. Whether you’re serving it for family dinner or a special occasion, this chicken pot pie recipe will surely satisfy everyone at the table.

Ingredients:

• 4 cups cooked, shredded chicken
• 1 ¾ cups diced carrots
• 1 cup frozen corn
• ⅔ cup chopped onion
• 1 cup frozen peas
• 2 cups diced potatoes
• 1 tsp dried thyme
• 3 cups chicken broth
• 1 cup all-purpose flour
• ¾ tsp pepper
• 1 ¾ tsp salt
• 4 sheets refrigerated store-bought pie crusts
• 1 cup butter
• 1 ½ cups whole milk

Instructions:

1. Prep the Veggies: Begin by boiling a large pot of water. Cook the diced carrots and potatoes until tender but still firm. Drain them and set aside.
2. Make the Sauce: In the same pot, melt the butter and sauté the chopped onion until soft. Add the flour and cook for 2 minutes to form a roux. Gradually whisk in the chicken broth and whole milk. Continue cooking until the mixture thickens and coats the back of a spoon.
3. Combine Ingredients: Stir in the cooked carrots, potatoes, peas, corn, and shredded chicken. Season with dried thyme, salt, and pepper. Mix well until fully combined. Allow the mixture to cool slightly.
4. Assemble the Pies: Preheat the oven to 425°F (220°C). Unroll the store-bought pie crusts and line two pie dishes. Fill each pie dish with half of the chicken and vegetable mixture. Top each with another sheet of pie crust. Pinch the edges to seal the pies.
5. Finish and Bake: Brush the tops of the pies with an egg wash (1 egg yolk beaten with 1 tbsp water). Cut four slits on the top of each pie to vent. Bake for 35-45 minutes or until the crust is golden brown and flaky.

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Tips

• Make-Ahead: You can prepare the chicken and vegetable filling in advance and refrigerate it for up to 24 hours before assembling the pies.
• Leftover Chicken: This recipe is a great way to use up leftover roasted or rotisserie chicken.
• Vegetable Variety: Feel free to add or swap vegetables based on what you have on hand, such as green beans, mushrooms, or sweet potatoes.
• Ensure a Flaky Crust: To prevent the bottom crust from becoming soggy, bake the pie on the lower rack of the oven for a crispier base.

Variations and Substitutions

• Vegetarian Option: Swap the chicken for tofu or additional vegetables like mushrooms or tempeh for a vegetarian version.
• Dairy-Free: Use dairy-free butter and non-dairy milk to make this recipe dairy-free. Substitute a dairy-free crust if necessary.
• Herb Alternatives: If you don’t have dried thyme, try using rosemary or sage for a different flavor profile.

FAQs

• Can I use frozen vegetables? Yes, you can use frozen mixed vegetables or just frozen peas and carrots for convenience.
• Can I freeze chicken pot pie? Absolutely! You can freeze the unbaked pie (without egg wash) for up to 3 months. Bake directly from the freezer, adding a few extra minutes to the cooking time.
• Why does my crust get soggy? To avoid a soggy crust, ensure the filling is cooled before assembling, and bake the pie on the bottom oven rack to allow the crust to crisp up.

Serving Suggestions

• Serve with a salad: Pair your chicken pot pie with a light side salad, such as a simple mixed greens salad or Caesar salad.
• Serve with soup: For a complete meal, serve with a bowl of tomato soup or a creamy butternut squash soup.

Why You’ll Love This Recipe

This Chicken Pot Pie is the ultimate comfort food with a perfect balance of savory filling and flaky, golden crust. It’s a satisfying, family-friendly dish that’s easy to make and perfect for using up leftover chicken. With its creamy, vegetable-filled filling, it’s a hearty meal that can be enjoyed any day of the week. Whether you’re making it for a holiday dinner or a cozy weeknight meal, this recipe is sure to be a crowd-pleaser!