Chicken Pot Pie Recipe With Creamy Filling And Flaky Crust

Name: Chicken Pot Pie
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: American
Ingredients: – 1 recipe pie dough (chilled) for top and bottom crusts; – 1 pound boneless, skinless chicken breasts; – 1/3 cup butter; – 1/2 cup celery (sliced); – 1/3 cup onion (chopped); – 1/3 cup all-purpose flour; – 1/2 teaspoon salt; – 1/4 teaspoon black pepper; – 1/4 teaspoon celery seed; – 1/2 teaspoon garlic powder; – 1 teaspoon bouillon paste OR 1 cube bouillon cube; – 1 cup milk; – 8 ounces frozen mixed vegetables (carrots, peas, green beans, corn); – 1 egg for egg wash; – 1 tablespoon milk for egg wash

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Why You’ll Love This Chicken Pot Pie

Imagine pulling a warm, golden-crusted pie out of the oven on a chilly evening this chicken pot pie is just that kind of meal that brings everyone together. It’s designed to be simple and quick, making it perfect for busy weeknights when you don’t have much time but still want something delicious. With its comforting flavors and easy steps, this recipe has become a go-to for many home cooks.

This dish is packed with lean chicken, fresh vegetables, and a light creamy sauce, offering a balanced nutritional profile that supports your wellness goals. Whether you’re whipping it up for family dinner or a quick lunch, the savory filling and flaky crust create a taste that’s hard to beat. Plus, it’s versatile enough to tweak for various diets, so you can enjoy it no matter your preferences.

From easing into cooking as a beginner to impressing guests as an experienced chef, this chicken pot pie adds a touch of joy to your kitchen. There’s nothing better than sharing a homemade meal that feels hearty and satisfying, and this one delivers every time. You’ll find yourself making it again and again for its reliable results and comforting vibe.

Jump To

1. Why You’ll Love This Chicken Pot Pie
2. Essential Ingredients for Chicken Pot Pie
3. How to Prepare the Perfect Chicken Pot Pie: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Chicken Pot Pie
5. Mastering Chicken Pot Pie: Advanced Tips and Variations
6. How to Store Chicken Pot Pie: Best Practices
7. FAQs: Frequently Asked Questions About Chicken Pot Pie
8. Chicken Pot Pie

Essential Ingredients for Chicken Pot Pie

When it comes to chicken pot pie, using the right ingredients makes all the difference in achieving that creamy filling and flaky crust. Let’s break down what you’ll need to get started, focusing on fresh, simple items that come together effortlessly. This section highlights the key components to ensure your pie turns out just right.

Main Ingredients List

Pie dough (chilled), enough for top and bottom crusts (1 recipe)
Boneless, skinless chicken breasts: 1 pound
Butter: 1/3 cup
Celery (sliced): 1/2 cup
Onion (chopped): 1/3 cup
All-purpose flour: 1/3 cup
Salt: 1/2 teaspoon
Black pepper: 1/4 teaspoon
Celery seed: 1/4 teaspoon
Garlic powder: 1/2 teaspoon
Bouillon paste OR bouillon cube: 1 teaspoon paste OR 1 cube
Milk: 1 cup
Frozen mixed vegetables (carrots, peas, green beans, corn): 8 ounces
Egg: 1 (for egg wash)
Milk (for egg wash): 1 tablespoon

These ingredients form the backbone of your chicken pot pie, providing a mix of proteins, veggies, and flavors that blend perfectly. Each one is measured out clearly to help you prepare without any guesswork.

Special Dietary Options

If you’re looking to adapt this recipe, there are easy swaps to make it fit different needs. For instance, you could use gluten-free flour in place of all-purpose flour to keep things light for those with sensitivities. Or, try almond milk instead of regular milk for a dairy-free twist that still keeps the sauce creamy and delicious.

How to Prepare the Perfect Chicken Pot Pie: Step-by-Step Guide

Getting chicken pot pie just right involves a few straightforward steps that anyone can follow, even if you’re new to baking. Start by gathering your ingredients and preheating your oven to make the process smooth and fun. We’ll walk through each part so you can create a pie that’s full of flavor and texture.

First Steps: Preparing the Chicken and Oven

Begin by seasoning your 1 pound of boneless, skinless chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer them in water until they’re cooked through, which usually takes about 15-20 minutes. Once done, let the chicken cool, then chop it into bite-size pieces and set aside some of the cooking water for later about 1 to 2 cups will work well.

This step ensures the chicken is tender and flavorful, adding a great base to your pie. Don’t forget, reserving that cooking water helps make the sauce creamy without extra fuss.

Making the Filling

Next, in a large skillet, cook 1/3 cup chopped onion, 1/2 cup sliced celery, and 1/3 cup butter over medium heat until the veggies soften, about 5 minutes. Stir in 1/3 cup all-purpose flour, along with the remaining salt, pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon celery seed, and 1 teaspoon bouillon paste or cube. Gradually whisk in the reserved cooking water and 1 cup milk, stirring until the mixture simmers and thickens into a smooth sauce.

Once thickened, mix in your chopped chicken and 8 ounces of frozen mixed vegetables. Taste and adjust the seasoning if needed this is where you can add a pinch more salt or pepper to suit your taste. Let the filling cool a bit before moving on, as this helps when you assemble the pie.

Assembling and Baking

Roll out one portion of your chilled pie dough and fit it into a 9-inch pie pan. Pour in the cooled filling, then roll out the second portion of dough and place it over the top. Seal the edges carefully and cut a slit in the top to let steam escape during baking.

Whisk together 1 egg and 1 tablespoon milk for an egg wash, then brush it over the top crust to give it that golden shine. Bake at 425°F (220°C) for 40 to 50 minutes until the crust is golden and the filling bubbles. If the edges brown too fast, cover them with foil to keep everything even. Let the pie rest for 15 to 20 minutes before serving, which allows the flavors to settle. For a related twist, check out our chicken pot pie pasta recipe for a quicker option.

Dietary Substitutions to Customize Your Chicken Pot Pie

Making chicken pot pie your own is easy with a few smart swaps, especially if you have specific dietary needs. You can keep the comforting feel of the dish while adjusting for things like vegan or gluten-free preferences. Let’s look at some simple changes to fit your lifestyle.

For protein options, you might replace the 1 pound of chicken with turkey, tofu, or tempeh for a fresh take. If you’re going vegan, chickpeas or lentils work great as plant-based swaps, and don’t forget to use vegetable broth instead of the reserved cooking water.

When it comes to veggies and sauce, swap out the frozen mixed vegetables with seasonal picks like mushrooms or spinach. For a creamier sauce, try coconut milk in place of regular milk, and experiment with herbs like rosemary or thyme to add your personal touch. These adjustments ensure your pie stays delicious and adaptable for everyone at the table.

Mastering Chicken Pot Pie: Advanced Tips and Variations

Once you’re comfortable with the basics, you can take your chicken pot pie to the next level with some pro tips and creative ideas. These suggestions help you refine your skills and make the dish even more enjoyable. Let’s dive into ways to enhance flavor, texture, and presentation.

Pro Cooking Techniques

Use a double crust for extra sturdiness, or brush the edges with an egg wash for that glossy finish we mentioned earlier. Homemade pie dough often works better than store-bought because it prevents the crust from overcooking, giving you a flakier result.

Try adding spices like smoked paprika for a smoky twist.
Prepare the filling and dough ahead of time for busy days.
Freeze the pie for up to 3 months and bake it fresh when needed.

Flavor and Presentation Ideas

Introduce variations like curry powder to mix up the classic taste, or garnish with fresh herbs for a nice visual pop. Remember, when doubling the recipe, double the reserved cooking water to keep everything balanced. For another hearty meal idea, explore our Ritz cracker chicken casserole to pair with your pie skills.

How to Store Chicken Pot Pie: Best Practices

Keeping your chicken pot pie fresh is key to enjoying leftovers without losing that homemade quality. Proper storage helps maintain the crust’s crispness and the filling’s flavor. Here’s how to handle it after baking.

Store leftovers in an airtight container in the fridge for up to 3-4 days.
For freezing, wrap the pie tightly with plastic wrap and foil, and it can last up to 2 months.
Reheat in the oven at 350°F (175°C) for 15-20 minutes to keep the crust crisp.

Meal prep tip: Assemble individual pies before freezing so you can grab one quickly. Always label with dates to track how long it’s been stored.

FAQs: Frequently Asked Questions About Chicken Pot Pie

What ingredients do I need to make a classic chicken pot pie?

To make a classic chicken pot pie, you will need cooked chicken (usually shredded or diced), mixed vegetables such as peas, carrots, and corn, butter, all-purpose flour, chicken broth, milk or cream, onions, salt, pepper, and pie crusts (either store-bought or homemade). The filling is typically made by cooking a roux with butter and flour, then adding broth and milk to create a creamy sauce before mixing in the chicken and vegetables.

How do I prevent the chicken pot pie crust from becoming soggy?

To avoid a soggy crust, partially bake (blind bake) the bottom crust before adding the filling, which helps it stay crisp. Also, ensure the filling is thick and not too watery by cooking it down until slightly thickened. Using a hot oven (around 375-400°F) helps set the crust quickly. Additionally, brushing the crust with beaten egg before baking adds a barrier that can reduce sogginess.

Can I make chicken pot pie ahead of time and freeze it?

Yes, chicken pot pie freezes well. Prepare and assemble the pie but don’t bake it. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. When ready to bake, thaw the pie overnight in the refrigerator and then bake at 375°F for about 45-50 minutes or until the crust is golden brown and filling is bubbly. This makes for convenient meal prep without sacrificing flavor or texture.

What are some healthy substitutes to use in chicken pot pie recipes?

To make a healthier chicken pot pie, consider using skinless chicken breast instead of dark meat, and reduce butter by substituting olive oil. Replace heavy cream with low-fat milk or a milk alternative like almond milk. Use whole wheat or cauliflower-based crusts to increase fiber and reduce refined carbs. Adding extra vegetables such as spinach or mushrooms boosts nutritional value while maintaining the dish’s heartiness.

How long should I bake a chicken pot pie to ensure it is fully cooked?

Bake your chicken pot pie uncovered at 375°F (190°C) for 45-55 minutes. The crust should be golden brown, and the filling bubbling around the edges. If you find the crust browning too quickly, cover the edges with foil to prevent burning while the filling cooks through. To verify doneness, the internal temperature should reach 165°F (74°C), ensuring the chicken and filling are safely cooked.

Chicken Pot Pie Recipe with Creamy Filling and Flaky Crust