Introduction
Chicken pot pie is a quintessential comfort food, cherished for its flaky, golden crust and creamy filling brimming with tender chicken and hearty vegetables. This Chicken Pot Pie recipe delivers a soul-warming dish perfect for cozy family dinners, holiday gatherings, or chilly evenings at home. Its homestyle charm and satisfying flavors make it a beloved classic for cooks of all levels. With a buttery crust and versatile filling, this pot pie brings nostalgic warmth and heartiness to every table.
Ingredients
Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tbsp ice water
Filling:
- 1 lb boneless, skinless chicken breasts, cooked and diced
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
- Optional: 2 tbsp fresh parsley, chopped, for filling
Step-by-Step Process
- Make Crust: In a large bowl, whisk flour and salt. Cut in cold butter until pea-sized crumbs form. Add ice water, 1 tbsp at a time, mixing until dough holds together. Divide into two discs, wrap, and chill for 1 hour.
- Cook Chicken: If not pre-cooked, poach chicken breasts in simmering water for 15 minutes until 165°F internally. Dice and set aside.
- Make Filling: In a large skillet, melt butter over medium heat. Add onion, carrots, celery, and garlic; cook 5-7 minutes until softened. Sprinkle in flour, stirring for 1 minute. Gradually whisk in broth and milk, cooking until thickened, about 3-5 minutes. Stir in chicken, peas, thyme, salt, pepper, and optional parsley. Remove from heat.
- Roll Dough: Preheat oven to 375°F (190°C). Roll one dough disc into a 12-inch circle. Fit into a 9-inch pie dish, trimming excess. Roll the second disc for the top crust.
- Assemble: Pour filling into the crust. Cover with top crust, crimp edges, and cut slits for steam. Brush with egg wash.
- Bake: Bake for 40-45 minutes, until crust is golden and filling is bubbly. Cover edges with foil if browning too quickly.
- Serve: Let cool for 10 minutes. Slice and serve hot.
Tips for a Better Chicken Pot Pie
- Keep butter cold for a flaky crust
- Chill the dough to prevent shrinking
- Cook vegetables until just tender
- Use a deep pie dish for ample filling
- Vent the crust to release steam
- Use a pie shield to protect the edges
- Let the pie rest to set the filling
- Taste filling and adjust seasoning
Variations and Customization
- Turkey Pot Pie: Replace chicken with cooked turkey
- Vegetarian Pot Pie: Use mushrooms and extra vegetables
- Herb-Infused: Add ½ tsp dried rosemary to filling
- Gluten-Free: Use gluten-free flour for the crust
- Creamy Pot Pie: Add ¼ cup heavy cream to the filling
- Pot Pie Pockets: Make individual pies in ramekins
- Spicy Pot Pie: Add ¼ tsp cayenne to filling
- Cheesy Pot Pie: Mix ½ cup of cheddar into the filling
Storage and Serving Tips
- Store covered in the fridge for up to 4 days
- Freeze unbaked or baked pie for 3 months; thaw overnight before reheating
- Serve with a green salad or mashed potatoes
- Reheat in a 350°F oven for 15-20 minutes
- Use leftovers in soup or casseroles
- Keep chilled for potlucks to maintain the crust
- Garnish with extra parsley or thyme
- Pair with white wine or apple cider
Nutritional Information
The following nutritional information is approximate, based on 8 servings (1 slice per serving):
- Calories: 520 kcal
- Total Fat: 32g
- Saturated Fat: 18g
- Trans Fat: 0g
- Cholesterol: 110mg
- Sodium: 580mg
- Total Carbohydrates: 38g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 22g
- Vitamins and Minerals:
- Vitamin A: 60% of Daily Value
- Vitamin C: 10% of Daily Value
- Iron: 15% of Daily Value
Note: Nutritional values vary based on ingredient brands, portion sizes, and optional ingredients like parsley. Use a nutritional calculator for precise measurements. Chicken pot pie is high in fat due to butter and crust; vegetarian or gluten-free variations suit dietary needs. Chicken and vegetables provide protein and vitamins, making it a hearty, balanced meal.
Conclusion
This Chicken Pot Pie recipe delivers a comforting, homestyle dish that’s perfect for any occasion, from cozy weeknights to festive gatherings. Its flaky crust and creamy filling create a nostalgic meal that’s both satisfying and heartwarming. Easy to prepare and endlessly adaptable, it’s a classic that brings warmth to every table. This recipe ensures a delicious, crowd-pleasing pie that’s sure to become a family favorite.
Chicken Pot Pie Recipe: Classic Homestyle Comfort
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter cold
- 6-8 tbsp ice water
- 1 lb boneless skinless chicken breasts, cooked
- 4 tbsp unsalted butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 egg beaten
- Optional: 2 tbsp fresh parsley
Instructions
- Mix flour, salt, butter; add water for crust; chill
- Cook and dice chicken
- Cook vegetables; add flour, broth, milk, chicken, peas, seasonings
- Roll crust; line pie dish; add filling
- Top with crust; brush with egg
- Bake at 375°F for 40-45 minutes; cool 10 minutes
Notes
- Keep butter cold
- Chill dough
- Store in fridge for 4 days or freeze for 3 months
- Serve with salad