Classic Chicken Pot Pie

$- 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup green peas (fresh or frozen) - 1 cup potatoes, diced (Yukon Gold or Russet work well) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 package (2 crusts) refrigerated pie crusts (or homemade if you prefer) Classic chicken pot pie starts with simple, fresh ingredients. You can use leftover chicken or rotisserie chicken. Fresh veggies add flavor and color. I love using carrots, peas, and potatoes for texture. The onion and garlic give a nice base flavor. - 1/4 cup butter - 1/4 cup all-purpose flour - 2 cups chicken broth - 1 cup milk You need butter to sauté the veggies and make a creamy sauce. Flour helps thicken the filling. Chicken broth adds depth. Milk brings it all together, making it rich and smooth. - 1 teaspoon dried thyme - Salt and pepper to taste A touch of dried thyme elevates the dish with earthy notes. Salt and pepper enhance all the flavors. These simple seasonings make a huge difference in taste. For the full recipe, you can check the detailed instructions to create this warm, cozy meal. To start, I melt butter in a large pot over medium heat. I add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onions turn soft and clear. Then, I stir in the diced carrots and potatoes. I let them cook for about 5 minutes until they begin to soften. Next, I sprinkle flour over the veggie mix. I stir well to coat all the pieces. This helps to thicken the sauce later. I let it cook for 1-2 minutes to get rid of the raw flour taste. After that, I am ready to add the chicken broth and milk. I whisk it in slowly, stirring constantly. This keeps the sauce smooth. I cook it until it thickens, which takes about 5-7 minutes. Finally, I mix in the shredded chicken, green peas, thyme, salt, and pepper. I stir until everything is well combined. Then, I remove it from heat and let it cool slightly. Now comes the fun part! I roll out one pie crust and place it into a 9-inch pie dish. I pour the chicken filling right into the crust. It should fill the dish nicely. Next, I roll out the second pie crust. I place it over the filling and seal the edges. I like to crimp them with a fork or my fingers. This keeps the filling inside. I also cut a few small slits in the top to let steam escape. To make it shine, I brush the top crust with a beaten egg. This gives it a beautiful golden color when baked. Before I bake, I preheat my oven to 425°F (220°C). This ensures the pie cooks evenly. I then bake the pot pie for 30-35 minutes. It is done when the crust is golden brown and smells amazing. After baking, I let the pot pie cool for about 10 minutes. This helps the filling settle. It also makes slicing easier. For a full recipe, check out the complete cooking directions in the section above. To get a golden color on your crust, brush it with a beaten egg. This step makes a lovely shine. It also helps the crust brown nicely in the oven. Bake your pie at 425°F (220°C) for about 30-35 minutes. Keep an eye on it as it cooks. To prevent a soggy bottom, make sure to cook your filling until it thickens. Pour the filling into the crust only after it cools slightly. This way, steam escapes and does not make your crust wet. Adjusting the thickness of your filling is key. If it feels too thin, add a bit more flour when cooking. If it’s too thick, add a splash of broth or milk. Stir well to mix. Cooling time is important. Let the filling cool for about 10 minutes before pouring it into the crust. This helps the filling set and keeps the crust crispy. Chicken pot pie pairs well with a fresh side salad. Toss mixed greens with a simple vinaigrette for a light touch. You can also serve it with roasted vegetables for extra flavor. For presentation, slice the pie into wedges and place them on individual plates. A sprinkle of fresh parsley on top adds color. This makes the dish look even more inviting. For the full recipe, check out the detailed cooking instructions. {{image_2}} You can change the protein in your pot pie. Instead of chicken, try turkey or even beef. For a lighter dish, shrimp adds a nice twist. If you want a meatless option, use tofu or chickpeas. They soak up flavors well. You can also use lentils for a hearty and satisfying meal. For vegan or vegetarian options, swap out chicken broth for vegetable broth. Use a plant-based milk too. You can try mushrooms for a meaty texture. Adding more fresh veggies like zucchini or bell peppers gives great flavor. Adding herbs or spices is a fun way to boost taste. Fresh thyme or rosemary can make your pot pie sing. A pinch of nutmeg adds warmth. You can also use a dash of hot sauce for a little kick. Experiment with garlic powder or onion powder for extra depth. Cheese can elevate the dish too. Try adding grated cheddar or mozzarella to the filling. This brings a creamy texture and rich flavor. A sprinkle of Parmesan on top before baking gives a nice crust. If you want a homemade crust, it’s quite simple. Mix flour, butter, and a pinch of salt. Add cold water until it forms a ball. Roll it out and fit it into your pie dish. This gives a fresh taste that store-bought crusts can’t match. For those avoiding wheat, use alternative grains. Try crust made from almond flour or oats. You can even use mashed potatoes as a topping. This adds a unique twist and makes your pot pie gluten-free. For the full recipe, click here. To store leftovers, let the chicken pot pie cool. Then, cover it tightly. Use plastic wrap or aluminum foil. You can also use an airtight container. This keeps the pie fresh for up to three days. Make sure to keep it in the fridge. When you want to eat it again, just reheat it. To freeze chicken pot pie, let it cool completely. Wrap it well with plastic wrap, then foil. This helps prevent freezer burn. You can also freeze it before baking. It lasts for about two months in the freezer. When you are ready to eat, thaw it overnight in the fridge. For reheating from frozen, bake it at 375°F (190°C) for about 50-60 minutes. Cover it with foil for the first half to avoid burning. Then, remove the foil to brown the crust. Enjoy your comforting meal! To make a gluten-free chicken pot pie, start with gluten-free pie crusts. You can find these in stores or make your own with gluten-free flour. For the filling, use the same ingredients. Just replace all-purpose flour with cornstarch or a gluten-free flour blend. Mix the cornstarch with a bit of cold broth before adding it to the pot to avoid lumps. Cook until thickened, just like in the regular recipe. Yes, you can prepare the filling ahead of time. Cook the filling and let it cool. Store it in an airtight container in the fridge for up to two days. This saves time on the day you bake the pot pie. When ready to bake, just fill the crust with the cold mixture. Chicken pot pie pairs well with many side dishes. Here are some great options: - Fresh green salad - Steamed broccoli - Roasted Brussels sprouts - Mashed potatoes These sides add color and balance to your meal. For complete cooking directions, check out the Full Recipe. It gives you all the steps and tips to make a perfect chicken pot pie. Making a chicken pot pie is simple and fun. We covered key ingredients like chicken, veggies, and crust. I shared how to prepare the filling and put it all together. You learned tips to get the crust just right and enjoyed some variations for extra flavor. I also gave advice on storage and answered common questions. With this guide, you can create your own tasty chicken pot pie. Enjoy the cooking process and savor each bite!$

Warm up your kitchen with this comforting chicken pot pie recipe! Packed with tender chicken, savory veggies, and a flaky crust, this dish is perfect for family dinners. Learn how to create a creamy filling and achieve that golden-brown crust with easy step-by-step instructions. Ready to impress your loved ones with a homemade classic? Click through to explore the full recipe and bring comfort to your table!

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Ingredients

2 cups cooked chicken, shredded (rotisserie works great)

1 cup carrots, diced

1 cup green peas (fresh or frozen)

1 cup potatoes, diced (Yukon Gold or Russet work well)

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup butter

1/4 cup all-purpose flour

2 cups chicken broth

1 cup milk

1 teaspoon dried thyme

Salt and pepper to taste

1 package (2 crusts) refrigerated pie crusts (or homemade if you prefer)

1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 425°F (220°C).

In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until translucent.

Stir in the diced carrots and potatoes, cooking for an additional 5 minutes or until they start to soften.

Sprinkle the flour over the vegetable mixture, stirring well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens (about 5-7 minutes).

Add the shredded chicken, green peas, thyme, salt, and pepper to the creamy mixture. Stir until well combined. Remove from heat and let cool slightly.

Roll out one pie crust and press it into a 9-inch pie dish. Pour the chicken filling into the crust.

Roll out the second pie crust and cover the filling, sealing the edges by crimping them with a fork or your fingers. Cut a few small slits in the top to allow steam to escape.

Brush the top crust with the beaten egg to give it a nice golden color when baked.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Allow the pot pie to cool for 10 minutes before slicing to let the filling settle.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: Serve the chicken pot pie in wedges on individual plates, garnished with fresh parsley for a pop of color. Enjoy with a side salad for a complete meal!