Craving comfort food? This homemade chicken pot pie recipe is the perfect solution! Filled with tender chicken, hearty vegetables, and enveloped in a golden, flaky crust, this dish is sure to warm your heart and satisfy your taste buds. Whether you’re making it for a family gathering or a cozy night in, this pot pie is a timeless classic that everyone will love. Let’s dive into the details and create this delicious dish together!
Ingredients
– 1 lb cooked chicken, diced
– 1 cup carrots, diced
– 1 cup peas
– 1 cup potatoes, cubed
– 1/2 cup onion, chopped
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 3/4 cups chicken broth
– 1/2 cup milk
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp thyme
– 2 pie crusts (store-bought or homemade)
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 30 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving contains approximately:
– Calories: 350
– Protein: 18g
– Carbohydrates: 30g
– Fat: 15g
– Fiber: 3g
This nutritional breakdown is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a saucepan, melt butter over medium heat.
3. Add onions and cook until translucent.
4. Stir in flour and cook for 1 minute.
5. Gradually whisk in chicken broth and milk until smooth.
6. Add salt, pepper, and thyme; stir until thickened.
7. Mix in cooked chicken, peas, carrots, and potatoes.
8. Pour the filling into a pie crust placed in a pie dish.
9. Cover with the second pie crust, sealing the edges.
10. Cut slits in the top crust to allow steam to escape.
11. Bake for 30-35 minutes until golden brown.
12. Let it cool for 10 minutes before serving.
Alternative Ingredients
Feel free to substitute rotisserie chicken for homemade cooked chicken to save time. You can also use frozen vegetables if fresh ones aren’t available. For a healthier option, consider using whole wheat crust or adding more vegetables like broccoli or corn.
Serving and Pairings
This chicken pot pie pairs wonderfully with a fresh green salad or steamed vegetables. Serve it alongside a light soup for an extra comforting meal, or enjoy it with a glass of white wine for a delightful dining experience.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through. This dish can also be frozen before baking; simply thaw and bake when ready to serve.
Cooking Mistakes
- Using too much flour can make the filling too thick.
- Not sealing the edges can cause the filling to leak.
- Overbaking can lead to a dry crust.
- Forgetting to cut slits in the top crust may cause it to bubble over.
- Using cold filling can result in uneven cooking.
Helpful Tips
- Let the filling cool slightly before adding to the crust.
- Brush the top crust with egg wash for a golden finish.
- Experiment with herbs like rosemary or parsley for added flavor.
- Use a deep dish for a thicker pie.
- Consider adding a splash of sherry for depth of flavor.
FAQs
Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling and assemble the pie ahead of time. Just refrigerate it until you’re ready to bake.
What type of chicken should I use?
You can use cooked chicken breasts or thighs, or even rotisserie chicken for convenience.
Can I use frozen vegetables?
Absolutely! Frozen vegetables work well and save prep time. Just thaw them before adding to the filling.
How do I know when the pot pie is done?
The pot pie is done when the crust is golden brown, and the filling is bubbling.
Can I freeze the pot pie?
Yes, you can freeze an unbaked pot pie. Wrap it tightly and store it in the freezer for up to 3 months.
Conclusion
Homemade chicken pot pie is a comforting dish that brings warmth and joy to any meal. With its tender chicken, fresh vegetables, and flaky crust, it’s a family favorite that never fails to impress. Try this recipe and make it your own, and enjoy the deliciousness that comes from your kitchen!
Homemade Chicken Pot Pie
Ingredients
- 1 lb cooked chicken diced
- 1 cup carrots diced
- 1 cup peas
- 1 cup potatoes cubed
- 1/2 cup onion chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 2 pie crusts store-bought or homemade
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat.
- Add onions and cook until translucent.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk until smooth.
- Add salt, pepper, and thyme; stir until thickened.
- Mix in cooked chicken, peas, carrots, and potatoes.
- Pour the filling into a pie crust placed in a pie dish.
- Cover with the second pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes until golden brown.
- Let it cool for 10 minutes before serving.
