For a hearty recipe to make for dinner when there’s a bit of a chill in the air, look no further then chicken pot pie. Of course, it doesn’t need to be cold outside but it is a perfect meal for a nice autumn or winter dinner. Chicken pot pie is the epitome of comfort food because it really hits the spot and satisfies the soul. A classic chicken pot pie consists of a flaky crust, a creamy sauce, and a nice mix of chicken and vegetables. While a pot pie might remind you of a boring freezer food, I assure you making one from scratch changes everything. It is an easy meal to make which makes it a perfect recipe for beginner cooks or even busy families and it’s sure to impress.
Today I’m going to teach you everything you need to know about making the tastiest chicken pot pie. My recipe is rather simple and straightforward so chefs at any level can make it. It’s a recipe I’ve developed over the last decade and that remains consistent at this point. I hope you make this for your family and enjoy!
If pie isn’t what you want right now, why not make some delicious Mexican Picadillo?
The Chicken Pot Pie Crust
There are many ways of making this recipe so there’s no wrong or right method. Take the recipe and make it your own. When it comes to chicken pot pie, one of the most important parts is the crust. Some people like to top their chicken pot pie with biscuits or puff pastry, omitting the bottom crust. But I prefer a flaky, buttery pie crust. That means there is a crust on both the bottom and the top. This is very important because it allows the bottom crust to soak up all the delicious, savory flavors from your pot pie’s filling.
If you decide to use the pie crust method for your pot pie then you’ll need to decide how to make it. You really have two choices when it comes to the pie crust. You can either use a store bought crust or you can make your own from scratch. Obviously, a homemade pie crust is going to taste amazing and if you want to make it from scratch then here is a great pie crust recipe you can follow. However, there is no shame in using a store bought pie crust. Let’s face it, we live in a pretty busy world and sometimes we just don’t have the time or energy to make pie crust from scratch. To be honest, I am more likely to use a store bought pie crust for this reason. There’s no shame in my game.
The Chicken Pot Pie Filling
Now comes the fun part…making your pot pie filling. For chicken pot pie the filling is essentially a mixture of chicken and vegetables. Your chicken will need to be cooked before adding it to your pot pie. I usually chop my chicken into cubes, spice it with a bit of paprika and salt, and then sear it at a high temperature. This leaves the chicken just a little pink which allows the juices to flow and mix in with the sauce for the pie as it bakes. You can also use a rotisserie chicken from the grocery store or any leftover chicken you might have in your refrigerator. If it is around the holidays then leftover turkey works great in this recipe as well.
There really is no limitation as to what you can use when it comes to vegetables, though I’d limit it to 5 different vegetables maximum. Personally, I include onions, carrots, potatoes, peas, and mushrooms in my chicken pot pie. I also include celery but that doesn’t really count as a vegetable. You can include any vegetable you prefer. Some great suggestions for pot pie vegetables are corn, green beans, rutabaga (pre-cooked), cooked turnips, sweet potato, and the list goes on and on. Don’t overthink it.
The Chicken Pot Pie Sauce
The last component of your pot pie is the sauce which works to bring the glorious flavors of your pie crust and pie filling together. Not only does it bring these things together, the sauce also compliments those flavors. For my pot pie, I saute onions and celery in a generous amount of butter, add flour, chicken broth, and cream, and then let it simmer until it all thickens and gets bubbly. This is also when I add the bulk of my spices including salt, pepper, tarragon, thyme, sage, garlic powder, red pepper flakes, and onion powder.
Now here’s my chicken pot pie recipe so you can get to cooking!
And for dessert you can make this super satisfying Romanian Pear Cake!
Chicken Pot Pie Recipe
- 1 box pre-made, store-bought pie crust (You may make the crust from scratch. I've linked to a pie crust recipe above.)
- 1/3 cup Unsalted butter (5 tablespoons)
- 1 Onion, diced
- 2 Ribs of celery, diced thinly
- 1/3 cup All-purpose flour
- 1/2 tsp Salt
- 1/2 tsp Fresh cracked black pepper
- 1 3/4 cups Chicken broth or stock
- 1/2 cup Heavy whipping cream (Whole milk will also work. The fat content is important.)
- 2 tsp Sage
- 2 tsp Rosemary
- 2 tsp Thyme
- 1 tbsp Garlic powder
- 1 tbs Tarragon
- 1 pinch Red Pepper flakes
- 3 cups Chicken, cubed (May use shredded fully cooked chicken as well).
- 2 tbsp Paprika
- 3 Red potatoes, small cubed
- 3 Carrots, sliced thinly
- 2 cups Mushrooms, sliced
- 2 cups frozen peas, thawed slightly
Prepare Pie Pan
- Preheat oven to 425°F (218°C). Prepare the pie crust as directed on the box using a 9-inch glass or ceramic pie pan. If making the pie crust from scratch then follow your pie dough recipe.
To Make the Sauce
- In a medium sauce pan, melt butter over medium heat. Add the diced onions and cook for about 2 minutes or until softened. Do not overcook.
- Stir in the flour, salt, and pepper until well mixed. The mixture should clump up.
- Slowly add in the milk and broth stirring until bubbly and thickened. Add your spices including sage, rosemary, thyme, garlic powder, tarragon, and red pepper flakes. Stir to combine. Instead of red pepper flakes, I use dried Guajillo chili flakes. They add flavor with far less heat.
- You may turn your burner to low to keep this sauce warm as your other ingredients are prepared. Be sure to stir every so often.
To Make the Filling
- If you are using fully cooked chicken or turkey then skip this step.
- Heat a pan over medium high heat.
- Season the chicken with the paprika and a bit of salt. Add in batches to the pan and sear until the chicken turns a slight golden color. Place cooked chicken in a separate bowl and set aside.The chicken will not be cooked all the way and this is OK because it will finish cooking in the oven. Make sure you do not overcrowd the pan with chicken or else the chicken will boil in its juices which is not what we are going for here.
- While your chicken cooks, add your potatoes and carrots into a pot. Fill the pot just until the potatoes and carrots are covered and place over high heat on the stove. Bring to a boil and allow to boil for about 8 minutes. Remove from heat and drain.
- Combine the potatoes and carrots with the mushrooms and peas. Add your chicken to your vegetables and use a wooden spoon to combine.
- Add your chicken and vegetable mixture to the sauce. Stir until well combined.
Assemble the Chicken Pot Pie
- Spoon the chicken mixture into a crust-lined pan. You should have enough mixture to mound it into the pan. Top with the second crust, seal the edge, and flute. Use a knife or a fork to cut slits in several places in the top crust.
- Bake for in the oven for about 50 minutes or until the crust is golden brown.
- Let stand for 5 minutes before serving.
What do you think…will you make this recipe for your family?
Besos, J Harvey
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