When the chill of autumn settles in or a rainy day calls for comfort, there’s nothing quite like a homemade Chicken Pot Pie to warm your soul. This classic dish transforms tender chicken and a medley of vegetables into a hearty filling, all embraced by a flaky, golden crust that makes every bite feel like a hug. Growing up, Chicken Pot Pie was my family’s go-to dinner, perfect for gatherings and everyday cravings alike. Its rich, savory aroma wafts through the kitchen, inviting everyone to the table, making it not just food but a cherished memory in every mouthful.
Why make this recipe
What makes Chicken Pot Pie so irresistible? For starters, it’s an all-in-one meal that ticks all the boxes: it’s comforting, filling, and delicious. Whether you’re planning a cozy weeknight dinner or aiming to impress guests at a holiday gathering, this recipe brings unmatched warmth and satisfaction. Plus, it’s a wonderful way to use leftover chicken, allowing for a budget-friendly meal that doesn’t skimp on flavor.
"I made this recipe last week, and my kids couldn’t get enough! It’s not just a meal; it’s a family tradition now." – A Happy Home Cook
How to make Chicken Pot Pie
The process of creating Chicken Pot Pie might seem daunting at first, but I assure you, it’s quite straightforward. Let’s break it down into manageable steps that guide you from start to finish. This recipe is a lovely blend of sautéing, simmering, and baking, culminating in a dish you’ll want to make time and again.
Gather these items
- 1 homemade pie crust (2 rounds)
- 4 cups cooked chicken (shredded)
- 6 Tbsp unsalted butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (1 cup thinly sliced)
- 8 oz white or brown mushrooms (stemmed and sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt (adjust to taste)
- 1/4 tsp black pepper (plus more for garnish)
- 1 cup frozen peas (do not thaw)
- 1/4 cup parsley (finely chopped)
- 1 egg (beaten for egg wash)
Note: Feel free to swap out vegetables according to your preferences or what’s in your fridge. Green beans, corn, or even sweet potatoes can give your pie a unique twist!
Directions to follow
Melt Butter: In a Dutch oven or pot, melt the butter over medium heat.
Sauté Vegetables: Add chopped onions and sliced carrots, cooking for about 8 minutes until softened.
Add Mushrooms and Garlic: Stir in the mushrooms and minced garlic, cooking for an additional 5 minutes until the mushrooms are tender.
Make Roux: Sprinkle in the flour and stir constantly for 2 minutes to create a roux.
Add Liquids: Gradually pour in the stock and cream, bringing the mixture to a simmer for about a minute until it thickens into a gravy.
Season: Add the sea salt and black pepper, tasting and adjusting as necessary.
Combine Filling: Off the heat, fold in the shredded chicken, frozen peas, and parsley. Let this filling cool slightly while you prepare the crust.
Prepare Pie Crust: Roll out the first pie crust into a 12-inch circle and place it in a deep 9-inch pie dish.
Fill: Pour the cooled filling over the crust evenly.
Top Crust: Roll out the second crust into a 10-inch circle and lay it over the filling. Fold excess dough behind the bottom crust and crimp to seal.
Vent: Cut five small slits in the top for ventilation.
Egg Wash: Brush the top with the beaten egg and sprinkle lightly with kosher salt and black pepper.
Bake: In a preheated oven at 425°F, bake for 30-35 minutes or until golden brown. If the edges brown too quickly, cover them with a pie shield.
Rest: Allow the pie to rest for 15 minutes before slicing to let the filling settle.
How to serve Chicken Pot Pie
Chicken Pot Pie is best served warm, straight from the oven. Pair it with a fresh green salad or garlic bread for a complete meal that satisfies the senses. A dash of paprika or extra herbs can elevate the presentation and flavor. Consider serving with a simple vegetable side, like steamed broccoli or roasted Brussels sprouts, to balance the richness of the pie.
Storage and reheating tips
Leftover Chicken Pot Pie can be stored in the refrigerator for up to three days. Allow the pie to cool completely before sealing it in an airtight container or covering it tightly with plastic wrap. For longer storage, feel free to freeze it; it’ll retain its delightful flavor for up to two months. When you’re ready to enjoy it again, reheat in the oven at 350°F until warmed through. Avoid the microwave, as it can make the crust soggy.
Helpful cooking tips
Use Cooked Chicken: To save time, use leftover rotisserie chicken or store-bought cooked chicken.
Veggie Variations: Carrrots and peas are classic, but get creative! Try adding corn, green beans, or even a hint of celery for extra crunch.
Homemade Crust Shortcut: If making your pie crust feels overwhelming, store-bought options can be a lifesaver while still delivering delicious results.
Don’t Rush the Cooling: Allowing the filling to cool slightly helps maintain the pie structure when slicing.
Creative twists
Love variety? Consider experimenting with different flavor profiles in your Chicken Pot Pie. How about adding a splash of white wine during the cooking process for depth, or trying a Southern twist with biscuits on top instead of traditional crust? For a healthful spin, swap in a whole grain crust or incorporate more veggies to the filling.
Common questions
How long does it take to prepare Chicken Pot Pie?
Total preparation and baking time is roughly an hour to an hour and a half. The ingredients can be prepped while the filling is cooking to save time.
Can I use frozen chicken?
Absolutely! You can cook frozen chicken breasts in the instant pot or boil them before shredding. Ensure that all meat is cooked to a safe internal temperature of 165°F.
How do I prevent a soggy crust?
To avoid a soggy bottom, make sure to bake the pie until the crust is golden brown and to use a thick enough filling that isn’t overly watery. Additionally, pre-baking the bottom crust slightly can also help crisp it up.
With this step-by-step guide, you’re all set to create a delicious Chicken Pot Pie that’s sure to impress your family and friends. Enjoy your culinary adventure!
PrintHomemade Chicken Pot Pie
A comforting and hearty Chicken Pot Pie filled with tender chicken and a medley of vegetables, all wrapped in a flaky crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 homemade pie crust (2 rounds)
- 4 cups cooked chicken (shredded)
- 6 Tbsp unsalted butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (1 cup thinly sliced)
- 8 oz white or brown mushrooms (stemmed and sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt (adjust to taste)
- 1/4 tsp black pepper (plus more for garnish)
- 1 cup frozen peas (do not thaw)
- 1/4 cup parsley (finely chopped)
- 1 egg (beaten for egg wash)
Instructions
- Melt butter in a Dutch oven over medium heat.
- Add onions and carrots; sauté for about 8 minutes until softened.
- Stir in mushrooms and garlic; cook for another 5 minutes until mushrooms are tender.
- Sprinkle in flour and stir constantly for 2 minutes to create a roux.
- Gradually pour in chicken stock and cream, bring to a simmer for about a minute until thickened.
- Season with salt and black pepper; taste and adjust if necessary.
- Off the heat, fold in chicken, peas, and parsley. Let the filling cool slightly.
- Roll out the first pie crust and place in a deep pie dish.
- Pour cooled filling over the crust.
- Roll out the second crust and cover the filling; crimp edges to seal.
- Cut small slits in the top for ventilation.
- Brush with beaten egg; sprinkle with kosher salt and pepper.
- Bake at 425°F for 30-35 minutes until golden brown. Cover edges if they brown too quickly.
- Allow to rest for 15 minutes before slicing.
Notes
Serve warm with a green salad or garlic bread. Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.