Chicken Pot Pie
This traditional Chicken Pot Pie recipe is the epitome of comfort food, ideal for warming up your family dinners. Designed to serve 4-6 people, it boasts a buttery, flaky crust enveloping a rich and creamy mixture of chicken and vegetables.
Each bite offers the perfect blend of savory flavors and tender textures, making it a complete meal in itself. Plus, the process of preparing and baking this pie fills your kitchen with an inviting aroma that promises a deliciously hearty dish. Whether you’re looking for a cozy weeknight dinner option or a satisfying meal to share with guests, this Chicken Pot Pie is sure to impress.
Ingredients Needed for This Recipe
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1 teaspoon salt
- 1/2 cup ice water (you may not need all of it)
For the Filling:
- 1 pound boneless, skinless chicken breasts, cooked and cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 egg, beaten (for egg wash)
Instructions for Making Chicken Pot Pie
Prepare the Pie Crust:
- In a large bowl, combine 2 1/2 cups flour and 1 teaspoon salt. Cut in 1 cup butter until mixture resembles coarse crumbs.
- Gradually add ice water, stirring until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Preheat Oven:
- Preheat oven to 425 degrees F (220 degrees C).
Prepare the Filling:
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
- In the same saucepan, melt 1/3 cup butter over medium heat. Add onion and cook until soft. Stir in 1/3 cup flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Assemble the Pie:
- Roll out the dough on a floured surface. Place one piece in a 9-inch pie pan. Pour the hot chicken mixture into the crust. Roll out the second piece of dough and place on top of the filling. Seal edges and remove any excess dough.
- Make several small slits in the top to allow steam to escape. Brush the top crust with beaten egg to get a golden brown finish.
Bake:
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Tips for Perfecting the Recipe
Use Quality Ingredients: The quality of your ingredients can significantly affect the taste of your Chicken Pot Pie. Opt for fresh vegetables and good-quality, low-sodium chicken broth to enhance the flavors.
Homemade Pie Crust: While store-bought pie crusts can be convenient, nothing beats the taste of a homemade crust. Making your pie crust allows you to control the ingredients and achieve that perfect flaky texture. Remember to keep your butter and water cold to prevent the dough from becoming tough.
Season Well: Don’t skimp on the seasoning. The right amount of salt, pepper, and herbs can transform your pot pie from good to great. Taste your filling before adding it to the pie crust to ensure it’s well-seasoned.
Thicken the Filling: The filling should be thick enough to hold its shape when cut. If it’s too runny, your pie crust can become soggy. Using the right amount of flour and letting the filling simmer until it’s thick can prevent a runny pie.
Let It Cool: Allow your Chicken Pot Pie to cool for at least 10 minutes before serving. This resting time helps the filling set, making it easier to cut and serve neat slices.
Serving Suggestions
Fresh Green Salad: A crisp green salad with a light vinaigrette dressing complements the richness of the Chicken Pot Pie perfectly, adding a refreshing contrast to your meal.
Roasted Vegetables: For a heartier side, consider roasting vegetables like Brussels sprouts, carrots, or asparagus with a drizzle of olive oil and a sprinkle of salt. Roasted vegetables add a lovely texture and sweetness to balance the savory pie.
Mashed Potatoes: Although Chicken Pot Pie is a meal in itself, serving it with a side of creamy mashed potatoes can turn it into an even more comforting dish, ideal for cold days.
Cranberry Sauce: For a hint of sweetness, cranberry sauce can be a delightful addition, especially during the holiday season. Its tartness cuts through the creaminess of the pie beautifully.
A Light Soup: Start the meal with a light vegetable or broth-based soup to prepare the palate for the rich main course. This can be especially welcoming in colder weather.
Frequently Asked Questions
Can I make Chicken Pot Pie in advance? Yes, Chicken Pot Pie can be prepared in advance. You can assemble the pie and refrigerate it for up to 24 hours before baking. Alternatively, you can bake the pie, let it cool completely, and then freeze it. When ready to eat, thaw it in the refrigerator overnight and reheat it in the oven until warmed through.
How do I prevent the bottom crust from getting soggy? To prevent a soggy bottom crust, pre-bake (blind bake) the bottom crust for about 10 minutes before adding the filling. You can also brush the crust with an egg wash to create a barrier between the crust and the filling.
What can I use instead of chicken? If you’re not a fan of chicken or just want to try something different, turkey is an excellent alternative, especially for using up Thanksgiving leftovers. For a vegetarian version, use a mix of mushrooms, potatoes, and additional vegetables in place of the chicken.
Can I use puff pastry instead of traditional pie crust? Yes, puff pastry is a great alternative for a lighter, flakier crust. Use it as the top layer for your pot pie for a deliciously golden and crisp finish. There’s no need to change the filling recipe; just adjust the baking time according to the puff pastry package instructions.
How do I make my Chicken Pot Pie creamy? For a creamier filling, increase the amount of milk or add a bit of cream to the sauce. Be cautious not to make the filling too liquidy, as it should still be thick enough to set when cooled.
Is Chicken Pot Pie healthy? Chicken Pot Pie can be made healthier by using a whole wheat crust, reducing the butter content, and incorporating more vegetables into the filling. You can also use low-fat milk instead of whole milk or cream to lighten up the sauce.
How do I store leftovers? Leftover Chicken Pot Pie can be stored in the refrigerator, covered, for up to 3 days. Reheat it in the oven at 350 degrees F until it’s heated through. For longer storage, you can freeze the pie for up to 2 months. Thaw overnight in the refrigerator before reheating.
Chicken Pot Pie
Ingredients
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter chilled and diced
- 1 teaspoon salt
- 1/2 cup ice water you may not need all of it
For the Filling:
- 1 pound boneless skinless chicken breasts, cooked and cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 egg beaten (for egg wash)
Instructions
Prepare the Pie Crust:
- In a large bowl, combine 2 1/2 cups flour and 1 teaspoon salt. Cut in 1 cup butter until mixture resembles coarse crumbs.
- Gradually add ice water, stirring until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Preheat Oven:
- Preheat oven to 425 degrees F (220 degrees C).
Prepare the Filling:
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
- In the same saucepan, melt 1/3 cup butter over medium heat. Add onion and cook until soft. Stir in 1/3 cup flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Assemble the Pie:
- Roll out the dough on a floured surface. Place one piece in a 9-inch pie pan. Pour the hot chicken mixture into the crust. Roll out the second piece of dough and place on top of the filling. Seal edges and remove any excess dough.
- Make several small slits in the top to allow steam to escape. Brush the top crust with beaten egg to get a golden brown finish.
Bake:
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
