Prep Time: 30 minutes
Cook Time: 30-40 minutes
Total Time: 1 hour – 1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: Varies
Easy Chicken Pot Pie: Dinner in a Flash!
Craving a comforting and homemade meal? This easy chicken pot pie recipe is your answer! In just about an hour, you’ll have a delicious, classic comfort food ready. Perfect for busy weeknights!
It’s a quick, yet wholesome dinner that truly hits the spot. Enjoy a flaky crust and a creamy, chicken-packed filling. This will be a new family favorite!
Why Everyone Loves Pot Pie
Traditional pot pie has been loved for generations. Its delicious flavors and versatility make it a timeless dish. The origins go way back to ancient Greece and Rome. This unique pot pie recipe stands out for quick prep and fresh ingredients.
Essential Ingredients
Making a great chicken pot pie starts with high-quality pot pie ingredients. You need tender, juicy quality chicken, a mix of fresh vegetables, and a flaky, golden-brown crust.
- Chicken: Use fresh, high-quality chicken. Boneless, skinless breasts work well.
- Vegetables: Carrots, peas, potatoes, onions, and celery are classic choices.
- Herbs: Thyme, parsley, and rosemary add great flavor.
- Pastry: A flaky, buttery crust is key. Homemade or store-bought works.
| Ingredient | Quantity |
| Chicken (diced) | 2 pounds |
| Carrots (diced) | 2 cups |
| Peas (frozen) | 1 cup |
| Potatoes (diced) | 2 cups |
| Onion (diced) | 1 cup |
| Celery (diced) | 1 cup |
| Thyme (fresh) | 2 teaspoons |
| Parsley (chopped) | 1/4 cup |
| Pie Crust | 1 recipe (2 crusts) |
Simple Steps to Deliciousness
You don’t need many kitchen tools and equipment. A deep-dish pie pan and a large skillet are key must-have baking dishes.
Step-by-Step Instructions:
- Prep Oven & Crust: Preheat oven to 375∘F(190∘C). Fit one pie crust into a 9-inch pie dish.
- Sauté Veggies & Chicken: Melt 2 tablespoons butter in a large skillet. Sauté onions, carrots, and celery for 5-7 minutes until soft. Add cooked chicken, frozen peas, and 1 teaspoon dried thyme. Stir.
- Make Creamy Sauce: In a separate saucepan, melt 3 tablespoons butter. Whisk in 3 tablespoons flour to make a roux. Slowly add 2 cups chicken broth, whisking until thick (about 5 minutes). Remove from heat. Stir in 1/2 cup heavy cream. Season with salt and pepper.
- Assemble & Bake: Pour the creamy chicken mixture into the prepared pie crust. Top with the second pie crust. Crimp edges to seal. Cut slits in the top. Bake for 30-40 minutes until golden and bubbling.
- Cool & Serve: Let cool for 10-15 minutes before slicing. Enjoy your homemade chicken pot pie!
How to Serve
Slice and serve your warm pot pie. It’s a full meal on its own.
For side dishes, consider a light green salad. Steamed vegetables like asparagus or green beans also pair well. A crusty bread or dinner roll is a great addition.
Common Mistakes to Avoid
- Soggy Crust: Don’t overfill the pie. Make sure your filling isn’t too watery. You can also “blind bake” the bottom crust briefly before adding the filling. Always cut slits in the top crust for steam to escape.
- Dry Filling: Do not overcook the chicken when preparing it. Ensure there’s enough creamy sauce. Covering the pie loosely with foil during the last part of baking can also help keep it moist.
- Burnt Edges: If edges brown too quickly, cover them loosely with aluminum foil.
Benefits of Homemade Pot Pie
Making this homemade chicken pot pie has many advantages:
- Nutritious: You control the ingredients, adding plenty of fresh vegetables and lean protein.
- Economical: Often cheaper than takeout or store-bought versions.
- Customizable: Easily adjust flavors with different herbs or vegetables.
- Comforting: Provides a warm, hearty, and satisfying meal.
Quick Tips
- Make-Ahead: Prepare filling or crust in advance.
- Freezing: Freeze unbaked pie for up to 3 months. Thaw before baking.
FAQ
Q: Can I use leftover chicken?
A: Yes! Cooked leftover chicken is perfect for this recipe.
Q: What if I don’t have fresh herbs?
A: You can use dried herbs. Use about half the amount of dried herbs compared to fresh.
Q: Can I make this vegetarian?
A: Absolutely! Skip the chicken and add more vegetables like mushrooms or corn. Use vegetable broth instead of chicken broth.
Recipe Card: Easy Chicken Pot Pie
Prep Time: 30 minutes
Cook Time: 30-40 minutes
Total Time: 1 hour – 1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: Varies
Equipment:
- 9-inch pie dish or deep-dish pie pan
- Large skillet
- Saucepan
- Whisk
Ingredients:
- 1 recipe (2 crusts) pie crust, homemade or store-bought
- 2 tbsp unsalted butter
- 1 cup diced onion
- 2 cups diced carrots
- 1 cup diced celery
- 2 lbs cooked chicken, diced
- 1 cup frozen peas
- 1 tsp dried thyme
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- Salt and black pepper to taste
Instructions:
- Preheat Oven: Preheat your oven to 375∘F(190∘C).
- Prepare Pie Crust: Unroll one pie crust; fit into a 9-inch pie dish.
- Sauté Aromatics: In large skillet, melt 2 tbsp butter. Add diced onions, carrots, celery; sauté for 5-7 minutes.
- Add Chicken & Peas: Add diced cooked chicken, frozen peas, 1 tsp dried thyme to skillet. Stir.
- Make Roux: In separate saucepan, melt 3 tbsp butter. Whisk in 3 tbsp all-purpose flour. Cook 1-2 minutes.
- Thicken Sauce: Slowly pour in 2 cups chicken broth, whisking continuously until thick (about 5 minutes).
- Finish Sauce: Remove from heat; stir in 1/2 cup heavy cream. Season with salt/pepper.
- Combine Filling: Pour creamy sauce into skillet with chicken and vegetables. Stir well.
- Assemble Pie: Pour filling into prepared pie crust.
- Top Crust: Place second pie crust over filling. Crimp edges. Cut slits in top.
- Bake: Bake for 30-40 minutes, until golden and bubbling.
- Cool & Serve: Cool for 10-15 minutes before slicing. Enjoy!
