Print

A Comforting Classic Recipe

A Comforting Classic Recipe
Print Recipe

★★★★★

4.9 from 22 reviews

This Cozy Chicken Pot Pie recipe is a comforting classic that blends tender shredded chicken with a medley of vegetables in a creamy, herb-infused sauce, all encased in a flaky, golden pie crust. Perfect for a satisfying home-cooked meal, this dish combines wholesome ingredients with rich flavors to warm you up from the inside out.

Ingredients

Scale

Filling

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup potatoes, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil or butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste

Crust

  • 1 package refrigerated pie crusts or homemade pie dough

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the pot pie.
  2. Sauté Aromatics: In a large skillet, heat olive oil or butter over medium heat. Add chopped onions and minced garlic, sautéing until the onions are translucent and fragrant, about 3-5 minutes.
  3. Cook Vegetables: Stir in the diced carrots and potatoes, cooking until they begin to soften, approximately 5-7 minutes, stirring occasionally to prevent sticking.
  4. Add Remaining Filling Ingredients: Add the peas, shredded chicken, dried thyme, dried rosemary, salt, and pepper. Mix everything thoroughly to combine the flavors well.
  5. Incorporate Flour: Sprinkle the all-purpose flour over the mixture and stir continuously for about 2 minutes. This helps cook off the raw flour flavor and begins to thicken the filling.
  6. Add Broth and Thicken: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer until it thickens, approximately 3-5 minutes.
  7. Finish Creamy Sauce: Stir in the whole milk and heavy cream, cooking for an additional 2-3 minutes until the filling is creamy and evenly thickened. Remove the skillet from heat.
  8. Prepare Pie Crust: Roll out one pie crust and place it into a pie dish, gently pressing it to fit the shape of the dish.
  9. Fill Pie Crust: Pour the prepared filling into the crust, spreading it out evenly to fill the dish uniformly.
  10. Cover and Seal: Place the second pie crust over the filling, seal the edges by pressing them together, and cut several slits in the top crust to allow steam to escape during baking.
  11. Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust turns golden brown and the filling is bubbling.
  12. Cool and Serve: Allow the pot pie to cool for 10 minutes before serving for easier slicing and to avoid burns. Enjoy warm for maximum comfort.

Notes

  • Use leftover rotisserie chicken or any cooked chicken for convenience.
  • Vegetables can be varied based on preference; mushrooms or celery work well.
  • For a richer crust, brush with an egg wash before baking.
  • To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free pie crusts.
  • Pie can be assembled a day ahead and stored in the refrigerator before baking.
  • Leftover pot pie can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: chicken pot pie, comfort food, classic chicken pot pie, creamy chicken pie, homemade pot pie, easy chicken dinner

Find it online: https://trendytasterecipes.com/a-comforting-classic-recipe/