Classic Chicken Pot Pie is a comforting and hearty dish that brings together tender chicken, savory vegetables, and a rich, creamy sauce all enveloped in a flaky pie crust. This beloved recipe is perfect for family dinners or cozy gatherings, ensuring everyone leaves the table satisfied.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
1 small onion, chopped
2 cloves garlic, minced
2 cups frozen mixed vegetables (carrots, peas, corn)
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 pre-made pie crust (or 2 if using a top and bottom crust)
1 egg, beaten for egg wash
Directions
- Preheat your oven to 425°F (220°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until no longer pink in the center. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic, cooking until softened, about 3 minutes.
- Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, cooking until the sauce thickens.
- Add the cooked chicken, frozen vegetables, thyme, rosemary, salt, and pepper. Stir to combine.
- Roll out the pie crusts on a lightly floured surface. Fit one crust into a 9-inch pie dish and fill it with the chicken mixture.
- Place the second crust over the filling, trim, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Brush the top with the beaten egg.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for 10 minutes before serving.
Servings and Timing
This recipe yields 6 servings. The total preparation time is approximately 55 minutes, which includes 20 minutes of prep time and 35 minutes of cooking time.
Variations
- Add Herbs: Fresh herbs like parsley or sage can enhance the flavor.
- Use Different Proteins: Swap chicken for turkey or leftover roast for a unique twist.
- Vegetarian Option: Replace the chicken with mushrooms or lentils and use vegetable broth for a vegetarian version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through. Alternatively, you can microwave individual portions.
10 FAQs
- Can I use frozen chicken?
Yes, but ensure it’s fully cooked before adding to the pie. - What if I don’t have mixed vegetables?
You can use any combination of your favorite vegetables, such as broccoli or green beans. - Is it necessary to use a bottom crust?
No, you can make a top-crust-only pot pie if preferred. - Can I make this ahead of time?
Yes, you can prepare the filling a day in advance and assemble before baking. - What’s the best way to freeze chicken pot pie?
Assemble the pie without baking, wrap it tightly, and freeze. Bake from frozen, adding extra time. - Can I use homemade pie crust?
Absolutely! Homemade crust can elevate the dish even further. - How can I make the filling thicker?
You can add more flour or cornstarch mixed with a little cold water to the filling. - What can I serve with chicken pot pie?
A simple side salad or roasted vegetables pairs well with this dish. - How do I know when it’s done?
The crust should be golden brown, and the filling should be bubbly. - Can I use dairy-free alternatives?
Yes, substitute with dairy-free milk and cream cheese for a dairy-free version.
Conclusion
Classic Chicken Pot Pie is a timeless dish that brings warmth and comfort to any meal. With its flaky crust and rich filling, it’s a perfect way to celebrate home cooking and feed the soul. Enjoy this comforting classic with family and friends for a delightful dining experience!
PrintClassic Chicken Pot Pie
- Total Time: 55 minutes
Description
Savor the comforting flavors of this Classic Chicken Pot Pie, featuring tender chicken and vegetables enveloped in a creamy sauce, all encased in a golden, flaky crust. It’s the perfect dish for a cozy dinner!
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 pre-made pie crust (or 2 if using top and bottom crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 425°F (220°C).
- In a large skillet, heat olive oil over medium heat. Add chicken and cook until no longer pink in the center. Remove from skillet and set aside.
- In the same skillet, add onion and garlic and cook until softened, about 3 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk, cooking until the sauce thickens.
- Add cooked chicken, frozen vegetables, thyme, rosemary, salt, and pepper. Stir to combine.
- Roll out the pie crusts on a lightly floured surface. Fit one crust into a 9-inch pie dish and fill with the chicken mixture.
- Place the second crust over the filling, trim, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Brush the top with beaten egg.
- Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving.
Notes
- For extra flavor, consider adding a splash of white wine when cooking the onions and garlic.
- Serve with a simple salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes