This Ultimate Chicken Pot Pie is the perfect dish for cozy nights! It’s filled with tender chicken, colorful veggies, and a creamy sauce, all tucked under a flaky golden crust.
Who can resist a warm pot pie? I love making it on chilly evenings when I need some comfort food. Plus, it’s great as leftovers—if there are any left! 😊
Key Ingredients & Substitutions
Chicken: Shredded rotisserie chicken is a lifesaver for this recipe! You can also use leftover cooked chicken or even turkey. If you’re looking for a vegetarian option, try chickpeas or hearty mushrooms instead.
Vegetables: Carrots, peas, celery, and onions add color and flavor. If you’re short on these, feel free to mix in other veggies like corn, green beans, or mushrooms. Just chop them into small pieces for even cooking.
Butter & Flour: These make the creamy filling. You can use olive oil for a lighter option, but butter gives a richer flavor. For a gluten-free version, use gluten-free flour or cornstarch instead of all-purpose flour.
Milk: Whole milk or half-and-half makes the filling creamy. You can use any milk substitute, such as almond or oat milk, but the texture may vary slightly.
How Do You Make a Rich, Creamy Filling?
The filling is the heart of the pot pie! After sautéing the veggies in butter, it’s important to make a roux with the flour to thicken the mixture. Here’s how:
- Start by melting the butter in the pan, then add the veggies and cook until softened.
- Sprinkle the flour over the veggies and cook for a couple of minutes while stirring. This helps get rid of the raw flour taste.
- Gradually whisk in chicken broth and milk to avoid lumps. Keep stirring as it cooks—this helps it thicken evenly.
- Keep cooking until it’s thick enough to coat the back of a spoon, which should take about 5-7 minutes.
This technique gives you that creamy, comforting filling that makes the pot pie so delicious!
The Ultimate Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon nutmeg (optional)
For the Crust:
- 1 package refrigerated pie crusts (2 crusts) or homemade pie crust
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This delicious Ultimate Chicken Pot Pie takes about 15-20 minutes of prep time and 30-35 minutes to bake. Total time is roughly 1 hour for a warm, hearty meal that’s perfect for family dinners or cozy nights in!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). This ensures it’s hot and ready for your pot pie!
2. Cook the Vegetables:
In a large pan, melt the butter over medium heat. Once melted, add the diced onions, carrots, celery, and minced garlic. Sauté for about 5 minutes until the veggies start to soften and become fragrant.
3. Make the Roux:
Stir in the flour and cook for 1-2 minutes. This forms a roux, which helps thicken the filling. Make sure to stir constantly so it doesn’t burn!
4. Thicken the Filling:
Gradually whisk in the chicken broth and milk, stirring continuously. Keep cooking until the mixture thickens, which should take about 5-7 minutes. You want it to be creamy and smooth!
5. Flavor the Filling:
Add the salt, pepper, thyme, parsley, and optional nutmeg. Stir in the cooked chicken and frozen peas, mixing everything well. Remove from heat.
6. Prepare the Pie Crust:
Roll out one pie crust into a 9-inch pie dish, pressing it into the bottom and sides. Pour the chicken mixture into the crust evenly.
7. Cover with the Second Crust:
Lay the second pie crust over the filling. Trim any excess dough and pinch the edges to seal it tight. Cut slits in the top crust to let steam escape while baking.
8. Brush with Egg Wash:
Carefully brush the top crust with the beaten egg. This gives your pie a beautiful, glossy finish as it bakes.
9. Bake the Pie:
Place the pot pie in the oven and bake for 30-35 minutes, or until the crust is golden brown and you can see the filling bubbling through the slits.
10. Let it Cool:
Once baked, carefully remove the pot pie from the oven and let it cool for about 10 minutes before serving. This waiting time makes for easier slicing and serving!
Enjoy your warm, comforting Ultimate Chicken Pot Pie! Each bite is filled with delicious flavors that are sure to bring comfort on any day!
FAQ for Ultimate Chicken Pot Pie
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen mixed vegetables work great and save time. Just be sure to thaw and drain them a bit to avoid excess moisture in the filling.
What Should I Do If I Don’t Have Pie Crusts?
You can easily make your own pie crust using flour, butter, and water, or use puff pastry for a flakier option. Alternatively, you can top it with biscuit dough for a twist on the traditional pot pie!
How Do I Store Leftovers?
Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 20-25 minutes.
Can I Freeze This Pot Pie?
Yes, you can freeze it before baking! Assemble the pie, cover tightly with plastic wrap and then foil, and freeze for up to 2 months. When ready to bake, do not thaw; just increase baking time by about 10-15 minutes.
