Classic Chicken Pot Pie

$- 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup peas - 1 cup potatoes, diced and parboiled Classic chicken pot pie starts with its heart: the filling. For this, you need cooked chicken. I like to use rotisserie chicken for ease. Shredding it makes it easy to mix with the other flavors. Next, I add carrots. Diced carrots give sweetness and color. Then, you can’t forget the peas; they add a nice pop of green. Finally, I add parboiled potatoes. These provide a satisfying, hearty texture. - 1/2 cup heavy cream - 2 cups chicken broth - Dried thyme, rosemary, salt, and black pepper Now, onto the seasonings. For a rich flavor, I use heavy cream. It makes the filling creamy and smooth. Chicken broth adds depth and moisture. The dried thyme and rosemary are key herbs. They bring warmth and aroma. A touch of salt and black pepper rounds out the taste. This combination makes the filling truly delicious. - 1 package (2 crusts) refrigerated pie crusts - 1 egg, beaten for egg wash The pie crust is what holds it all together. I love using refrigerated pie crusts for their ease. They save time and still taste great. The egg wash is crucial for a golden finish. Brushing it on the crust makes it shiny and appetizing. This step adds the final touch to your classic chicken pot pie. For the full recipe, check out the detailed instructions. Enjoy making this warm family meal! First, preheat your oven to 425°F (220°C). This step is key for a crispy crust. Next, gather your ingredients. You will need cooked chicken, diced carrots, peas, parboiled potatoes, onion, garlic, and celery. In a large skillet, heat one tablespoon of olive oil and one tablespoon of butter over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté these vegetables until they are tender, which should take about 5 to 7 minutes. Now it's time to mix in the chicken and seasonings. Stir in 2 cups of shredded chicken, 1 cup of peas, and 1 cup of parboiled potatoes. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt. Cook this mixture for another 2 minutes. Next, pour in 2 cups of chicken broth and 1/2 cup of heavy cream. Stir the mixture well until it thickens slightly, which should take about 5 minutes. Remove it from the heat and let it cool for a few minutes. Roll out one of the pie crusts. Place it in a 9-inch pie dish. Pour your chicken filling into the crust evenly. Now, cover this filling with the second pie crust. Trim any excess dough. Seal the edges by crimping them with a fork or your fingers. Don’t forget to cut a few slits in the top crust. This allows steam to escape. Brush the top crust with the beaten egg for a beautiful golden finish. Now, bake it in your preheated oven for about 30 to 35 minutes. Watch for the crust to turn golden brown. Once done, let the pie cool for about 10 minutes before serving. This cooling time helps the filling set nicely. For the full recipe, check out the details provided earlier. To prevent a soggy bottom crust, try these simple tips: - Blind bake the bottom crust for 10 minutes before adding the filling. This helps set it. - Use a thick layer of filling. Too much liquid can make the crust soggy. For a golden-brown top crust, follow these steps: - Brush the crust with beaten egg before baking. This gives a nice shine. - Bake at a high heat, around 425°F (220°C). This ensures a crisp finish. Adding fresh herbs can make your pot pie shine. Try these: - Use fresh thyme and rosemary instead of dried. They add a vibrant taste. - Chop herbs finely and mix them in with the filling for an even flavor. When it comes to broth, homemade chicken broth beats store-bought every time: - Homemade broth adds depth and richness. - It also allows you to control the salt and flavor levels. Pair your classic chicken pot pie with these sides for a full meal: - Simple green salad with a light vinaigrette. - Garlic bread or crusty rolls for a comforting touch. For presentation, consider these tips: - Serve the pot pie on a rustic wooden board. - Add a sprinkle of fresh thyme on top for color and aroma. - Place it on a colorful tablecloth to enhance the dish's warmth. These tips will help you create a perfect chicken pot pie every time! For the full recipe, check out the Full Recipe section. {{image_2}} You can easily change the veggies in your chicken pot pie. Adding mushrooms, corn, or green beans makes it more colorful and tasty. These vegetables bring different textures and flavors. If you want a vegetarian version, try using tofu or lentils instead of chicken. Tofu absorbs flavors well, while lentils add a hearty touch. While chicken is classic, you can swap it for turkey or beef. Both options work great and give the dish a new twist. If you want to try something different, use seafood like shrimp or crab. It adds a fresh flavor that surprises your taste buds. Not everyone can eat regular pie crust. For gluten-free options, look for pre-made gluten-free crusts. You can find them in most stores. Another fun idea is to use biscuit topping instead of a crust. This gives your pot pie a fluffy, soft layer that pairs well with the filling. For more ideas and details, check out the Full Recipe. To store leftover chicken pot pie, let it cool completely. Then, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This helps keep the flavors fresh. You should eat the pie within 3 to 4 days for the best taste. If you want to freeze your chicken pot pie, follow these steps. First, let the pie cool down. Wrap it tightly in plastic wrap, then place it in a freezer bag. This will prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, take it out and thaw it in the fridge overnight. To reheat your chicken pot pie, the oven is the best method. Preheat your oven to 350°F (175°C). Place the pie in the oven for about 20 to 30 minutes. This will warm the filling and crisp the crust. You can also use a microwave, but this may make the crust soft. If you use the microwave, heat it in short bursts to avoid overheating. Enjoy your meal! If you want a lighter option, use half-and-half. You can also try whole milk. For a dairy-free choice, use coconut milk or almond milk. Each option gives a unique taste. Just remember, the texture might change a bit. Yes, you can make the filling a day in advance. Just let it cool first. Store it in an airtight container in the fridge. When ready to bake, bring it to room temp. This saves you time and makes assembly quick. Look for a golden-brown crust. The filling should bubble slightly. You can also use a knife to check if the center is hot. If it is, your pot pie is ready to serve. Enjoy every slice of this hearty meal. You’ve learned how to make a delicious chicken pot pie, step by step. From the main ingredients to the perfect crust, each part matters. Remember, you can adapt this recipe to suit your taste. Whether adding veggies, using different meats, or trying a new crust, the choices are endless. Store leftovers right and enjoy them later. With these tips and tricks, you’ll create a pot pie that impresses everyone. Happy cooking!$

Get ready to savor the ultimate comfort food with this delicious Hearty Chicken Pot Pie recipe! Packed with tender chicken, fresh veggies, and a creamy filling all wrapped in a flaky crust, it’s perfect for family dinners. Easy to prepare and sure to impress, your loved ones will be coming back for seconds.

Print Recipe Pin Recipe

Ingredients

2 cups cooked chicken, shredded

1 cup carrots, diced

1 cup peas

1 cup potatoes, diced and parboiled

1 cup onion, chopped

3 cloves garlic, minced

1/2 cup celery, diced

1/2 cup heavy cream

2 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon olive oil

1 tablespoon butter

1 package (2 crusts) refrigerated pie crusts

1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 425°F (220°C).

In a large skillet, heat the olive oil and butter over medium heat. Add onion, garlic, carrots, and celery, sautéing until tender (about 5-7 minutes).

Stir in the cooked chicken, peas, parboiled potatoes, thyme, rosemary, salt, and pepper. Cook for another 2 minutes.

Pour in the chicken broth and heavy cream, stirring until the mixture thickens slightly (about 5 minutes). Remove from heat and let it cool for a few minutes.

Roll out one of the pie crusts and place it in a 9-inch pie dish. Pour the chicken filling into the crust.

Cover the filling with the second pie crust, trimming any excess. Seal the edges by crimping with a fork or your fingers. Cut a few slits in the top to allow steam to escape.

Brush the top crust with the beaten egg for a golden finish.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Let the pie cool for about 10 minutes before serving to allow the filling to set.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: Serve the pot pie with a sprinkle of fresh thyme on top. Place it on a rustic wooden board or a colorful tablecloth to enhance the warmth of the dish.