This chicken pot pie is pure comfort food wrapped in a flaky crust. It’s filled with tender chicken, creamy sauce, and delicious veggies that warm your heart!
Honestly, what’s better than a warm pie to chase the blues away? I love enjoying a big slice on chilly nights with a side of my favorite cozy blanket. Yum!
Key Ingredients & Substitutions
Chicken: I prefer using cooked chicken breast for its lean protein and flavor. However, you can use rotisserie chicken for convenience or even leftover turkey if you’re in a festive mood!
Vegetables: Carrots, peas, and celery add great texture and sweetness. If you’re out of any, feel free to substitute with green beans or corn. These veggies work well in the pot pie mix!
Butter: Unsalted butter is best for controlling the salt level in your dish. If you want to make this dairy-free, coconut oil or vegan butter is a good substitute!
Milk: Whole milk creates a richer filling. If you want to cut calories, you can use low-fat milk or a dairy alternative like almond or oat milk. Just note that the flavor may vary a bit.
Pie Crust: Store-bought crusts save time, but if you prefer homemade, go for it! You can also use gluten-free pie crusts if needed.
How Do I Ensure the Perfect Sauce Consistency?
The key to a smooth, creamy filling is how you combine the flour, butter, and liquids. It’s easy—just follow these steps:
- Start by melting the butter in a skillet. Add chopped onions, carrots, and celery, cooking until soft.
- Mix in the flour, salt, pepper, garlic powder, and thyme. Stir well to coat the veggies and cook for a minute or two.
- Slowly whisk in your chicken broth and milk, making sure there are no lumps. Keep stirring until the mixture thickens and reaches a simmer. This means it’s ready for the chicken and peas!
Trust me, being patient during this step helps you get that velvety filling so every bite is comforting perfection!
The Ultimate Comfort Chicken Pot Pie Recipe
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup onion, finely chopped
For the Sauce:
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
For the Crust:
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This delicious chicken pot pie takes about 15 minutes to prepare and 30-35 minutes to bake. Adding a 10-minute resting period after baking, you’re looking at around 1 hour in total. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures that your pot pie starts baking right as you finish assembling it!
2. Cook the Vegetables:
In a large skillet over medium heat, melt the butter. Once melted, add the chopped onions, diced carrots, and celery. Cook these veggies until they become tender, which should take about 5-7 minutes. Stir frequently to avoid burning!
3. Make the Sauce:
Next, sprinkle the flour, salt, black pepper, garlic powder, and thyme over the cooked veggies. Stir everything together until well combined and cook for about 1-2 minutes to eliminate any raw flour taste. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and simmers.
4. Combine Chicken and Peas:
Add the diced chicken and frozen peas into your thickened sauce, mixing everything well. Remove the skillet from heat and set aside.
5. Prepare the Pie Crust:
Take one of the refrigerated pie crusts and roll it out in a 9-inch pie dish. Make sure it covers the bottom and sides well.
6. Fill the Pie:
Pour the chicken filling into the prepared crust, spreading it out evenly.
7. Top with Second Crust:
Place the second pie crust over the filling. Seal the edges by pinching them together and cut small slits in the top to allow steam to escape during baking.
8. Add Egg Wash:
Brush the top crust with the beaten egg to give it a beautiful golden color when baked.
9. Bake the Pot Pie:
Place your pot pie in the oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust brown too quickly, gently cover them with foil halfway through baking.
10. Let It Set:
Once out of the oven, allow the pot pie to cool for about 10 minutes before serving. This resting time helps the filling to set up nicely.
Enjoy your ultimate comfort chicken pot pie—creamy, flaky, and full of cozy flavors!
Frequently Asked Questions (FAQ)
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! This recipe works wonderfully with leftover turkey as a substitute for chicken. Just shred or dice it, and combine it with the sauce exactly as you would with chicken. It’s perfect for creating a Thanksgiving leftover pot pie!
What If I Don’t Have All the Vegetables Listed?
No worries! If you’re missing any of the vegetables like celery or carrots, feel free to substitute with whatever you have on hand. Green beans, corn, or even mushrooms are great additions to keep the dish colorful and delicious!
How Should I Store Leftovers?
To store leftovers, let the pot pie cool completely, then cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It will keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
Can I Freeze This Chicken Pot Pie?
Yes, you can freeze the chicken pot pie before baking! Simply assemble it, wrap it tightly in plastic wrap and foil, and freeze for up to 2-3 months. When you’re ready to bake it, remove it from the freezer and bake it straight from frozen, adding about 10-15 extra minutes to the baking time.
