Craving a warm, hearty dish that brings comfort to your table? This homemade chicken pot pie recipe is the perfect solution! Packed with tender chicken, fresh vegetables, and a flaky crust, this dish is sure to delight your taste buds and warm your soul. Ideal for family dinners or cozy gatherings, it’s a classic that never goes out of style. Let’s dive into this delicious recipe that will have everyone asking for seconds!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onions, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon thyme
- 2 pie crusts (store-bought or homemade)
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 20 minutes, and cooking time is around 30-40 minutes.
Nutritional Value
Each serving (1 slice) of this chicken pot pie contains approximately 350 calories, 20g fat, 30g carbohydrates, and 15g protein. This nutritional breakdown is based on a single serving.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat.
- Add onions and cook until translucent.
- Stir in the carrots and potatoes, cooking for about 5 minutes.
- Sprinkle in the flour, stirring continuously for 2 minutes.
- Gradually add the chicken broth and milk, stirring until thickened.
- Add the shredded chicken, peas, salt, pepper, and thyme.
- Pour the mixture into a pie dish lined with one pie crust.
- Cover with the second pie crust, sealing the edges and cutting slits for steam.
- Bake for 30-40 minutes until golden brown.
Alternative Ingredients
You can substitute cooked chicken with turkey or even tofu for a vegetarian option. Additionally, feel free to use frozen vegetables or a mix of your favorite veggies instead of the suggested ones.
Serving and Pairings
This delightful chicken pot pie pairs beautifully with a fresh green salad or steamed broccoli. A glass of white wine can complement the flavors and elevate your dining experience.
Storage and Reheating
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes. It can also be frozen for up to 2 months; thaw overnight before reheating.
Cooking Mistakes
- Overcooking the filling can lead to mushy vegetables.
- Not sealing the edges of the pie crust can result in a mess.
- Using too much flour can make the filling too thick.
- Skipping the slits can cause the crust to puff up excessively.
- Not pre-cooking the vegetables can lead to uneven cooking.
Helpful Tips
- Use a mix of fresh herbs for added flavor.
- Let the pie cool for a few minutes before slicing.
- Brush the crust with an egg wash for a shiny finish.
- Experiment with spices for a unique twist.
FAQs
Can I use store-bought rotisserie chicken?
Absolutely! Using rotisserie chicken saves time and adds extra flavor.
How do I know when the pot pie is done?
The crust should be golden brown, and the filling should be bubbling.
Can I make it ahead of time?
Yes, you can prepare the filling in advance and assemble the pie when ready to bake.
What can I serve with chicken pot pie?
A simple green salad or some roasted vegetables pairs well with this dish.
Can I freeze chicken pot pie?
Yes, you can freeze the assembled pie before baking. Make sure to wrap it well to prevent freezer burn.
Conclusion
This homemade chicken pot pie recipe is a comforting classic that’s perfect for any occasion. With its flaky crust and savory filling, it’s sure to become a favorite in your household. Easy to make and delightful to eat, it’s a dish that brings warmth and joy to the dining table. Enjoy every bite!
Homemade Chicken Pot Pie
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup peas
- 1 cup potatoes diced
- 1/2 cup onions chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon thyme
- 2 pie crusts store-bought or homemade
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat.
- Add onions and cook until translucent.
- Stir in the carrots and potatoes, cooking for about 5 minutes.
- Sprinkle in the flour, stirring continuously for 2 minutes.
- Gradually add the chicken broth and milk, stirring until thickened.
- Add the shredded chicken, peas, salt, pepper, and thyme.
- Pour the mixture into a pie dish lined with one pie crust.
- Cover with the second pie crust, sealing the edges and cutting slits for steam.
- Bake for 30-40 minutes until golden brown.
