Amazing Chicken Pot Pie: Pure Comfort

Hey there! Anna here, your go-to gal for all things simple and delicious when it comes to chicken. You know how sometimes you just crave something warm, hearty, and totally satisfying without spending hours in the kitchen? That’s exactly why I’m so excited to share this recipe with you. It’s all about making those everyday meals feel special and joyful, and let me tell you, this Chicken Pot Pie is pure comfort food magic. Get ready to fall in love with making chicken meals super tasty and easy!

Why You’ll Love This Chicken Pot Pie

Okay, so why is this chicken pot pie recipe a total winner? Let me count the ways! First off, it’s ridiculously easy to whip up, even on a crazy busy weeknight. You get that amazing, classic comfort food flavor – that creamy chicken and veggie filling hugged by a perfectly flaky crust – without all the fuss. Seriously, it tastes like you slaved away for hours, but shhh, that’s our little secret!

Here’s the lowdown on why it’s a keeper:

• Super Simple Prep: We’re using pre-made crust and quick-cooking veggies to save you time.
• Dreamy Flavor: That rich, creamy sauce with tender chicken and veggies is just pure deliciousness.
• Ultimate Comfort: It’s the perfect cozy meal for chilly evenings or when you just need a hug in a pie dish.
• So Versatile: Great for a family dinner, a potluck, or even a special occasion – it always hits the spot!

This is the recipe you’ll reach for again and again when you want something truly satisfying and heartwarming.

Gathering Your Chicken Pot Pie Ingredients

Alright, let’s get our ducks in a row – or rather, our chicken and veggies! Having everything prepped before you start cooking makes this whole process so much smoother, trust me. It’s like getting your mise en place ready for a culinary masterpiece, but way less intimidating!

We’re keeping it classic and simple here. You’ll need some good old olive oil and butter to get things sizzling, plus your aromatic base of onion, carrots, and celery. Don’t forget the garlic! It’s the little flavor bomb that makes everything better. And for those wonderful herbs, dried thyme and rosemary add that comforting, earthy aroma that just screams pot pie.

Here’s a handy table to make sure you’ve got everything:

Ingredient Notes and Potential Substitutions

Let’s chat about a few things to make this pie totally yours! For the chicken, I usually grab a rotisserie chicken from the store because it’s already cooked and super flavorful! But you can totally poach your own chicken breasts or use leftover cooked chicken. Whatever works best for you!

Milk or half-and-half? Both work beautifully to make that sauce creamy. If you’re looking for a dairy-free option, unsweetened plant-based milk like almond or soy milk can work, but just know it might change the richness a tiny bit. For the herbs, dried are totally fine and what I usually have on hand, but if you’re feeling fancy and have fresh thyme or rosemary, just use a bit more – maybe a tablespoon of fresh leaves for each teaspoon of dried.

And for those frozen veggies? Peas and corn are classic, but feel free to toss in some diced potatoes or even some chopped kale if you’re feeling it! Just make sure they’re diced small so they cook through nicely. The pie crust is a lifesaver for busy days, but if you’re a whiz with homemade dough, go for it! Just make sure you have enough for a bottom and top crust.

Step-by-Step Guide to Your Perfect Chicken Pot Pie

Alright, let’s get this pie party started! Trust me, putting this together is way less complicated than it looks, and the payoff is SO worth it. We’ll tackle the filling first, then get it all snug in its crusty blanket.

Preparing the Creamy Chicken Pot Pie Filling

First things first, grab a nice big skillet or a Dutch oven and get it over medium heat. Toss in your olive oil and butter. Once that butter is melted and happy, throw in your diced onion, carrots, and celery. Let them soften up for about 6-8 minutes – you want them tender, not mushy! Then, give it a quick stir with the minced garlic, dried thyme, rosemary, pepper, and salt. Cook for just about 30 seconds until you can smell all those lovely aromas. Oh, it smells so good already!

Now for the magic sauce! Sprinkle the flour right over those veggies. Stir it all around for a minute or two. This is crucial – it toasts the flour a bit and gets rid of that raw flour taste. Next, slowly whisk in your chicken broth, followed by the milk or half-and-half. Keep stirring until it’s all smooth and creamy. Let it simmer for about 3-5 minutes, stirring now and then, until it thickens up nicely. It should coat the back of a spoon. If it seems too thick, just add a splash more broth or milk. Now, stir in your cooked chicken, those frozen peas and corn, and the fresh parsley. Give it a taste and add more salt and pepper if you think it needs it. Take it off the heat and let it cool for about 10 minutes. This helps it thicken up even more, which is exactly what we want before it goes into the pie crust.

Assembling and Baking Your Chicken Pot Pie

Time to preheat your oven to a nice hot 425°F (220°C). While it’s heating, grab your 9-inch pie plate. Gently place your bottom pie crust in there. Spoon that gorgeous, slightly cooled filling right into the crust. Make sure it’s spread out evenly. Now, carefully lay the second pie crust on top. You’ll want to trim off any excess dough around the edges, then crimp the top and bottom crusts together to seal it all up. This is important to keep all that yummy filling inside! Don’t forget to cut about 4-6 little slits in the top crust – this lets the steam escape so your pie doesn’t get too puffy and explode. Nobody wants that!

Now, for that beautiful golden-brown finish! Brush the top crust all over with your egg wash (that beaten egg and milk mixture). This gives it such a lovely shine and color. Pop the pie onto a rimmed baking sheet – this is a lifesaver in case any bubbly filling tries to escape! Bake it for 30-40 minutes. You’re looking for a crust that’s deeply golden brown and the filling is bubbling around the edges. If you notice the crust getting too dark too quickly after about 20 minutes, just loosely tent the pie with a piece of foil. Once it’s done, carefully take it out of the oven and let it cool for about 15 minutes before slicing. This resting time is key – it lets the filling set up, making for cleaner, more beautiful slices. Enjoy every single bite!

Tips for an Unforgettable Chicken Pot Pie

Want to make your chicken pot pie truly spectacular? A few little tricks can make all the difference! First off, to avoid a soggy bottom crust, make sure your filling has cooled for at least 10 minutes before you put it into the pie shell. This helps it thicken up a bit so it doesn’t just soak straight through. Also, preheating your oven nice and hot, and using that baking sheet underneath, helps the bottom crust cook through properly.

For that gorgeous golden-brown topping, don’t skip the egg wash! It gives the crust a beautiful sheen and deep color. And remember to taste your filling before you put it in the pie – that’s your last chance to tweak the salt and pepper. A little extra seasoning now means a perfectly flavored pie later. Trust me, these small steps elevate your pot pie from good to absolutely unforgettable!

Frequently Asked Questions About Chicken Pot Pie

Got questions about making the best chicken pot pie? I’ve got you covered! Here are some common things folks ask:

Q: Can I make the filling ahead of time?
Absolutely! The filling is actually fantastic to make a day or two in advance. Just cool it completely, pop it into an airtight container, and store it in the fridge. When you’re ready to bake, assemble the pie as usual. It makes weeknight dinners SO much easier!

Q: What’s the best way to avoid a soggy bottom crust?
Great question! The biggest tip is to let the filling cool for at least 10 minutes before spooning it into the bottom crust. This allows it to thicken up a bit. Also, make sure your oven is fully preheated, and baking the pie on a preheated baking sheet can help the bottom crust cook through nicely.

Q: What should I serve with chicken pot pie?
This pie is pretty much a meal in itself, but it pairs beautifully with a simple green salad with a light vinaigrette. Some people also love a side of steamed green beans or a dollop of cranberry sauce for a little tanginess. It’s all about what you love!

Q: Can I use different vegetables?
Of course! Feel free to get creative. Diced potatoes, sweet potatoes, or even some chopped broccoli or cauliflower would be delicious additions. Just make sure they’re diced small so they cook through in the time the pie bakes.

Q: How do I know when my pie is done baking?
You’re looking for a beautifully golden-brown crust all over, and you should see the filling bubbling around the edges. If the crust is getting too dark before the filling is bubbling, just loosely tent the pie with foil for the last part of the baking. That usually does the trick!

Nutritional Information for Chicken Pot Pie

Now, I know some of you like to keep an eye on the numbers, so here’s a little breakdown of what you can expect in a slice of this glorious chicken pot pie. Remember, these are just estimates, and the exact values can change a bit depending on the brands you use and how perfectly you make it!

It’s a hearty meal, for sure, packed with protein and that comforting goodness, but knowing the details is always handy!

Storing and Reheating Your Chicken Pot Pie

Oh, the delicious dilemma of leftovers! If you’re lucky enough to have any chicken pot pie left (which is rare in my house!), storing it is super simple. Just pop any leftover pie into an airtight container once it’s cooled down a bit. It’ll keep nicely in the fridge for about 3 to 4 days. Reheating is a breeze too – just cover it loosely with foil (so the crust doesn’t get too dark) and pop it back into a 350°F (175°C) oven until it’s nice and hot all the way through. Honestly, it tastes almost as good as the first time!

And if you’re a super planner and want to freeze an unbaked pie? Go for it! Wrap it really well in plastic wrap and then a layer of foil. You can bake it straight from frozen!

For more delicious recipes and inspiration, check out our Pinterest page!

Amazing Chicken Pot Pie: Pure Comfort

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: anna-Bonc
• Total Time: 60 minutes
• Yield: 6-8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This classic Chicken Pot Pie is a comforting and hearty meal perfect for any occasion. It features tender chicken and vegetables in a creamy sauce, all encased in a flaky pastry crust.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt, plus more to taste
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk or half-and-half
• 2 cups cooked chicken, diced or shredded
• 3/4 cup frozen peas
• 1/2 cup frozen corn
• 2 tablespoons fresh parsley, chopped
• 1 refrigerated double pie crust (top and bottom), or homemade dough
• 1 egg beaten with 1 tablespoon milk (egg wash)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat olive oil and butter in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, 6–8 minutes. Stir in garlic, thyme, rosemary, pepper, and salt; cook 30 seconds until fragrant.
2. Sprinkle flour over the vegetables and stir for 1–2 minutes until the flour is moistened and no dry spots remain.
3. Gradually whisk in chicken broth, then milk or half-and-half, stirring until smooth. Simmer 3–5 minutes, stirring, until thick and creamy.
4. Stir in chicken, peas, corn, and parsley. Taste and adjust salt and pepper. Remove from heat and let cool 10 minutes to slightly thicken.
5. Preheat oven to 425°F (220°C). Line a 9-inch pie plate with the bottom crust. Spoon in the cooled filling. Top with the second crust, trim excess, and crimp to seal. Cut 4–6 small slits for steam.
6. Brush the top with egg wash. Place the pie on a rimmed sheet and bake 30–40 minutes until deeply golden and bubbling at the edges. Tent loosely with foil if browning too quickly after 20 minutes.
7. Cool 15 minutes for cleaner slices. Serve with a simple green salad.

Notes

• For a heartier pie, add 1 small diced potato or 1 cup diced butternut squash with the carrots and celery.
• Substitute chopped kale for peas; simmer 2–3 extra minutes until tender.
• Filling can be made 2 days ahead; cool and refrigerate. Assemble and bake when ready.
• To freeze unbaked: Assemble, wrap well, and freeze up to 2 months. Bake from frozen at 400°F (205°C) for 60–75 minutes, covering if needed, until golden and bubbling.
• Leftovers keep 3–4 days refrigerated; reheat covered at 350°F (175°C) until hot.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: Estimated 550 kcal
• Sugar: Estimated 5g
• Sodium: Estimated 800mg
• Fat: Estimated 35g
• Saturated Fat: Estimated 15g
• Unsaturated Fat: Estimated 20g
• Trans Fat: Estimated 0.5g
• Carbohydrates: Estimated 40g
• Fiber: Estimated 3g
• Protein: Estimated 25g
• Cholesterol: Estimated 80mg