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

To make a classic chicken pot pie, you will need cooked, shredded chicken (about 2 cups), mixed vegetables like carrots, peas, and corn (1 to 1½ cups), ½ cup chopped onions, ½ cup celery, butter, all-purpose flour for thickening, chicken broth (1 to 1½ cups), milk or cream (½ cup), salt, pepper, and fresh herbs like thyme or parsley. You will also need pie crusts, either homemade or store-bought, for the base and top. These ingredients combine to create the savory filling and flaky crust that define this comfort food classic.

How can I make chicken pot pie crust crispy and golden?

To achieve a crispy and golden crust for your chicken pot pie, preheat the oven to 400°F (200°C) before placing the pie inside. Brush the top crust with an egg wash made from one beaten egg mixed with a tablespoon of water or milk. This creates a shiny, golden finish. Additionally, blind baking the bottom crust for 5 to 7 minutes before adding the filling helps prevent sogginess. Bake the pie on a middle rack for about 30-40 minutes or until the crust is golden brown and the filling is bubbly.

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

Yes, chicken pot pie freezes very well and can be made ahead for convenience. Prepare the pie completely, then wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. To bake, thaw it overnight in the refrigerator and then bake at 375°F (190°C) for 40-50 minutes or until heated through and the crust is golden. Freezing helps maintain freshness and makes for a quick meal later.

What are some easy substitutes for pie crust if I don’t have any?

If you don’t have pie crust on hand, you can substitute with biscuit dough, puff pastry, or even mashed potatoes for a pot pie topping. Biscuit dough offers a soft, fluffy texture and can be spooned over the filling before baking. Puff pastry creates a light and flaky top similar to pie crust. Mashed potatoes provide a creamy, hearty topping commonly used in shepherd’s pie but delicious with chicken pot pie filling as well.

Is chicken pot pie healthy? How can I make it healthier?

Traditional chicken pot pie can be high in calories and fat due to butter, cream, and pie crust. To make a healthier version, use skinless chicken breast, increase the ratio of vegetables, and opt for a whole-wheat or reduced-fat pie crust. Substitute heavy cream with low-fat milk, and limit added salt by seasoning with herbs and spices. Baking instead of frying the filling and skipping the egg wash reduces fat content. These changes help keep the dish nutritious while preserving its comforting flavors.

Chicken Pot Pie Recipe With Creamy Filling And Flaky Crust

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: – 1 homemade pie crust (chilled, enough for top and bottom); – 1 pound boneless skinless chicken breasts; – 1/3 cup butter (about 75 grams); – 1/2 cup sliced celery; – 1/3 cup chopped onion; – 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 chicken bouillon paste (or 1 bouillon cube); – 1 cup milk (240 ml); – 8 ounces frozen mixed vegetables (225 grams, including carrots, peas, green beans, and corn); – 1 egg; – 1 tablespoon milk (for egg wash)

Description

🍗 This Chicken Pot Pie recipe offers a comforting and hearty meal with a creamy filling that warms you up on any day.
🥧 The flaky crust pairs perfectly with tender chicken and mixed vegetables, creating a satisfying homemade classic worth trying.

Ingredients

– 1 homemade pie crust (chilled, enough for top and bottom)

– 1 pound boneless skinless chicken breasts

– 1/3 cup butter (about 75 grams)

– 1/2 cup sliced celery

– 1/3 cup chopped onion

– 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 chicken bouillon paste (or 1 bouillon cube)

– 1 cup milk (240 ml)

– 8 ounces frozen mixed vegetables (225 grams, including carrots, peas, green beans, and corn)

– 1 egg

– 1 tablespoon milk (for egg wash)

Instructions

1-First, season the chicken breasts with salt and pepper, then simmer them in water until fully cooked, which takes about 15-20 minutes. Once done, chop the chicken into bite-size pieces and set aside 1 3/4 cups of the cooking water for later.

2-In a separate saucepan, melt the butter over medium heat and sauté the onions and celery until they soften, adding a nice aroma to your kitchen.

3-Next, stir in the flour, salt, pepper, garlic powder, bouillon, and celery seed to create a roux, cooking it for a minute or two. Slowly add the reserved cooking water and milk, stirring constantly until the mixture thickens and simmers. This is where the magic happens, turning simple ingredients into that creamy filling we all crave.

4-Then, mix in the chopped chicken and frozen vegetables, letting everything cool slightly before assembly. Roll out one pie crust and fit it into a 9-inch pie pan, add the filling, and cover with the second crust. Seal the edges, cut a slit on top for steam, and brush with the egg wash made from the egg and tablespoon of milk.

5-Bake at 425°F (220°C) for 40-50 minutes until the crust turns golden and the inside bubbles, covering with foil if it browns too fast. Let it rest for 15-20 minutes before serving to allow the flavors to settle.

Notes

🍳 Tip: Use cooling time to prepare the crust edges for a better seal and flakier finish.
⏲️ Tip: Cover with foil halfway through baking if the crust browns too quickly.
🥄 Tip: Use fresh or frozen vegetables based on availability; no need to thaw frozen veggies before adding.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 27 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 120 mg

Keywords: chicken pot pie, creamy filling, flaky crust, classic comfort food