By Toni Oliver - 03/28/2025
This classic chicken pot pie is a warm, savory dish filled with tender chicken, creamy sauce, and vegetables, all encased in a buttery, flaky crust. A perfect meal for cozy dinners and special occasions.
Preheat your oven to 425°F (220°C). In a large pan, melt butter over medium heat. Stir in flour, salt, pepper, garlic powder, and onion powder, cooking for about 1 minute until smooth.
Slowly whisk in the chicken broth and milk, stirring continuously. Bring to a simmer and cook until the mixture thickens, about 5 minutes. Add the cooked chicken, peas, carrots, and celery. Stir well to combine.
Roll out one pie crust and fit it into a 9-inch pie dish. Pour the filling evenly into the crust. Cover with the second pie crust, sealing the edges by crimping with a fork. Cut a few small slits in the top to allow steam to escape.
Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling. Let the pie rest for 10 minutes before slicing and serving.
Chicken pot pie is a timeless dish that brings comfort and nostalgia to the table. Its flaky, golden crust encases a creamy, hearty filling of tender chicken and fresh vegetables. This dish has been a staple in American households for generations, beloved for its satisfying and homey appeal. Whether served as a family dinner or a special meal for guests, it never fails to impress.
The crust is a crucial element of a great chicken pot pie. A buttery, flaky texture enhances the creamy filling, creating a delightful contrast of textures. For best results, use a high-quality pie crust, either homemade or store-bought. Chilling the dough before rolling it out helps maintain its structure, preventing sogginess. Brushing the top crust with an egg wash gives it a beautiful golden color when baked.
One of the best things about chicken pot pie is its versatility. You can customize the filling to suit your tastes by adding different vegetables, such as mushrooms, potatoes, or green beans. For extra flavor, consider incorporating herbs like thyme, rosemary, or parsley. If you prefer a richer filling, swap some of the broth for heavy cream. Experimenting with ingredients can make this classic dish uniquely yours.
Yes! Store-bought pie crust is a great time-saver and works well for chicken pot pie. For a more homemade touch, you can brush the crust with an egg wash before baking to achieve a golden and crispy texture.
If your filling is too runny, try cooking it a little longer to reduce excess liquid. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) while stirring to thicken the sauce.
Chicken pot pie pairs well with fresh green salads, roasted vegetables, or buttery mashed potatoes. For a lighter meal, serve it with a side of steamed asparagus or a crisp cucumber salad.
Absolutely! Assemble the pie, but don’t bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze. When ready to bake, cook from frozen at 400°F (200°C) for about 50-60 minutes.
To reheat, cover with foil and bake at 350°F (175°C) for 20-25 minutes. For a crisper crust, remove the foil for the last 5 minutes. You can also use a microwave, but the crust may soften.
Crispy chicken with marinara and melty cheese, classic chicken parm made easy. Make this crowd-pleaser tonight!
Sizzle up quick chicken fajitas with peppers and spice. Ready in minutes! Try this easy dinner recipe tonight.
© 2025 OLIVERSRECIPES.COM - All rights reserved.
The reproduction, in whole or in part, of this website without prior written permission is strictly prohibited.
Developed by MMT
