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- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (carrots, peas, corn) - 1/2 cup onion, finely diced - 1/2 cup celery, finely diced - 1/4 cup all-purpose flour - 2 cups chicken broth - 1/2 cup milk - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - 1 tablespoon extra virgin olive oil - 1 pre-made pie crust (top and bottom) - 1 egg, beaten (for egg wash) Homestyle chicken pot pie is a dish that warms your heart. The main ingredients include shredded chicken, mixed veggies, onion, and celery. These ingredients come together to make a filling that is hearty and delicious. The pantry staples are just as important. All-purpose flour thickens the filling. Chicken broth adds rich flavor, while milk makes it creamy. Dried thyme and garlic powder enhance the taste. Don’t forget the salt and pepper for seasoning. The pie crust is also key. A pre-made crust saves time and effort. The egg wash helps the crust turn golden brown and shiny. Gather these ingredients, and you are ready to create a cozy chicken pot pie. This dish is perfect for family dinners or a comforting meal on a chilly day. {{ingredient_image_2}} - Preheat the oven to 425°F (220°C). - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add 1/2 cup of diced onion and 1/2 cup of diced celery. Sauté for about 5 minutes. - Once soft, sprinkle 1/4 cup of flour over the veggies. Stir to coat them well. - Cook for 2 minutes to remove the raw flour taste. - Gradually whisk in 2 cups of chicken broth and 1/2 cup of milk. - Keep stirring until the mixture thickens, around 5 minutes. - Stir in 2 cups of shredded cooked chicken and 1 cup of frozen mixed vegetables. - Season with 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, salt, and pepper. - Mix well and take off the heat. - Roll out your bottom pie crust and press it into a 9-inch pie dish. - Pour the filling into the crust, spreading it evenly. - Roll out the top pie crust and place it over the filling. - Trim excess dough and crimp the edges to seal the pie. - Cut a few small slits in the top crust for steam to escape. - Brush the top crust with a beaten egg for a golden finish. - Bake for 25-30 minutes until the crust is golden and the filling bubbles through. - Remove from the oven and let it cool for about 10 minutes before slicing. - When you add liquids, whisk them in slowly to avoid lumps. - Cook your onions and celery until they are soft and clear. This makes the flavor better. - For a nice touch, add fresh thyme on top of each slice. - Serve the pot pie with a cool side salad. This adds color and freshness. - Don’t overcook the crust; it should be golden, not dark brown. - Let the pot pie cool before slicing. This keeps the filling from spilling out. Pro Tips Use Leftover Chicken: This recipe is perfect for utilizing leftover rotisserie chicken or any cooked chicken you have on hand, saving time and reducing waste. Vegetable Variations: Feel free to customize the vegetables based on your preference or what's in season, such as adding mushrooms, green beans, or potatoes for extra flavor and texture. Homemade Crust Option: If you have the time, try making your own pie crust for a fresher taste. A buttery, flaky crust can elevate the entire dish. Rest Before Serving: Allow the pot pie to rest for about 10 minutes after baking. This helps the filling to set, making it easier to slice and serve. {{image_4}} You can switch the chicken for turkey or tofu. This makes a tasty vegetarian dish. Fresh vegetables can also replace frozen ones. Fresh veggies add a brighter taste. Adding herbs can really lift the flavor. Try rosemary or parsley for a fresh kick. You can also mix in sauces like Worcestershire. This adds depth and richness to each bite. If you need a gluten-free option, look for gluten-free pie crusts. There are many good brands out there. For a dairy-free choice, use plant-based milk instead of regular milk. This keeps the pot pie creamy without the dairy. To store leftover pot pie in the fridge, let it cool first. Cover it with plastic wrap or foil. This keeps it fresh and safe to eat. You can store it for up to three days. Be sure to check for any signs of spoilage before eating. To freeze pot pie, first cool it completely. Then, wrap it tightly in plastic wrap and aluminum foil. This protects it from freezer burn. You can keep it in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. For reheating, the oven is best. Preheat it to 350°F (175°C). Place the pot pie on a baking sheet. Bake for about 30-40 minutes, or until it’s hot inside. Use a thermometer to check that it reaches 165°F (74°C). If you use a microwave, be careful. It can dry out the pie. Heat it in short bursts, checking often. Cover it with a damp paper towel to keep moisture in. This way, you enjoy a warm, tasty meal! Making Homestyle Chicken Pot Pie takes about 50 minutes. - Prep time: 20 minutes - Cooking time: 25-30 minutes You can easily divide the work. Prep the filling while your oven heats. Then, bake while you clean up. This way, you maximize your time in the kitchen. Yes, you can prepare Chicken Pot Pie in advance. - Make the filling a day ahead. Store it in the fridge. - Assemble the pie with the crusts right before baking. If you want to freeze it, wrap it well. Use plastic wrap and foil. This keeps the pie fresh for up to three months. Just remember to bake it from frozen for longer. Pair your Chicken Pot Pie with simple sides. - Green salad adds freshness. - Steamed veggies like broccoli work well. - Mashed potatoes can make it heartier. These sides balance the rich flavors of the pot pie. They also add color to your plate, making it more inviting. In this post, I shared a simple chicken pot pie recipe. We covered the main ingredients, preparation steps, and storage tips. You learned ways to enhance flavors and avoid common mistakes. Remember, substituting chicken with turkey or tofu can provide great variety. When you follow these steps, you’ll make a warm, tasty dish your family will love. Enjoy your cooking, and don't hesitate to try your own twist on this classic meal!

Cozy Comfort Chicken Pot Pie

A warm and hearty chicken pot pie filled with tender chicken, mixed vegetables, and a creamy sauce, all encased in a flaky crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (carrots, peas, corn)
  • 0.5 cup onion, finely diced
  • 0.5 cup celery, finely diced
  • 0.25 cup all-purpose flour
  • 2 cups chicken broth
  • 0.5 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 pre-made pie crust top and bottom
  • 1 egg beaten (for egg wash)

Instructions
 

  • Preheat your oven to 425°F (220°C) to prepare for baking the pie.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and celery, sautéing them for about 5 minutes or until they are soft and translucent, stirring occasionally.
  • Once the vegetables are ready, sprinkle the flour over them in the skillet. Stir thoroughly to coat the vegetables in flour, cooking for an additional 2 minutes to eliminate the raw flour taste, stirring constantly.
  • Gradually whisk in the chicken broth and milk, stirring continuously until the mixture begins to thicken, which should take about 5 minutes. Ensure there are no lumps.
  • Stir in the shredded chicken, frozen mixed vegetables, thyme, garlic powder, and season generously with salt and pepper. Combine everything well, then remove the skillet from heat and allow it to cool slightly.
  • Roll out the bottom pie crust smoothly into a 9-inch pie dish, pressing it gently into the edges. Carefully pour the chicken filling into the crust, spreading it evenly across the bottom.
  • Roll out the top pie crust and drape it over the filling. Trim any excess dough, then crimp the edges to seal the pie securely. Cut a few small slits in the top crust to allow steam to escape during baking.
  • Brush the surface of the top crust with the beaten egg to achieve a beautiful golden finish once baked.
  • Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and you see the filling bubbling through the slits.
  • Once baked, carefully remove the pot pie from the oven. Allow it to cool for approximately 10 minutes before slicing to ensure the filling sets.

Notes

Serve each slice of pot pie on individual plates, garnishing with a sprig of fresh thyme for a touch of elegance. Complement the meal with a refreshing side salad for a delightful dining experience.
Keyword chicken, comfort food, pot pie