Easy Chicken Pot Pie
introduction
When you’re looking for a warm and comforting meal, Easy Chicken Pot Pie is a classic choice. This dish combines savory chicken with a delightful mix of vegetables, all wrapped in a flaky pie crust. It’s perfect for a family dinner or any night when you just want something tasty and satisfying. The good news is that it’s not only delicious; it’s also simple to make.
why make this recipe
Easy Chicken Pot Pie is great for several reasons. First, it’s a one-dish meal that includes protein and veggies, making it a complete meal. Second, it’s adaptable—you can use whatever vegetables you have on hand or switch up the spices to suit your taste. Plus, it’s an excellent way to use up leftover chicken! It’s comforting and fulfilling, making it perfect for chilly nights or family gatherings. Finally, the process is straightforward, making it accessible for beginners or busy cooks alike.
how to make Easy Chicken Pot Pie
Ingredients:
- 2 cups cooked chicken, chopped or shredded
- 1 cup frozen peas and carrots (or mixed veggies)
- ½ cup frozen corn (optional)
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1¾ cups chicken broth
- ⅔ cup milk
- 1 store-bought pie crust (or use puff pastry or biscuit topping)
Directions:
Preheat oven: Start by preheating your oven to 425°F (220°C). This will ensure your pie bakes evenly and gets a beautiful golden crust.
Make the filling: In a large skillet, melt the butter over medium heat. Once the butter is melted, add the chopped onions. Cook them until they’re soft and translucent, which usually takes around 3-5 minutes.
Make the roux: Next, stir in the all-purpose flour along with the salt, pepper, and garlic powder. This mixture is called a roux. Cook this for 1–2 minutes until it’s combined, but be careful not to let it brown.
Add liquids: Gradually pour in the chicken broth and milk, stirring continuously. This will help prevent lumps from forming. Keep cooking and stirring until the mixture thickens and starts to bubble, which should take about 5–6 minutes.
Stir in chicken and veggies: Once thickened, mix in the cooked chicken and the frozen vegetables (peas, carrots, and corn). Stir everything together until well combined, then remove from heat.
Assemble the pie: Grab a 9-inch pie dish and pour the chicken and vegetable mixture into it. Lay the store-bought pie crust over the top. Make sure to seal the edges well. Cut a few slits in the crust to allow steam to escape during baking.
Bake: Place the pie on a baking sheet (to catch any drips!) and bake in the preheated oven for 30–35 minutes. Look for a golden brown crust; that’s when it’s done.
Cool and serve: After baking, let the chicken pot pie stand for 5–10 minutes. This will help the filling set a bit, making it easier to serve.
how to serve Easy Chicken Pot Pie
Easy Chicken Pot Pie is best served warm. You can cut it into slices and plate it individually, or serve it directly from the dish for a family-style meal. For a lovely presentation, you may want to garnish each serving with a sprinkle of fresh herbs like parsley or thyme. Pair your pot pie with a simple side salad or some steamed green beans for a balanced meal.
how to store Easy Chicken Pot Pie
If you have leftovers, let the pot pie cool completely. Cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will last for up to 3-4 days. If you’d like to reheat it, place slices in the oven at 350°F (175°C) until warmed through. You can also freeze the unbaked pie for later. Wrap it tightly with plastic wrap, and then foil. It can be frozen for up to 3 months. When you’re ready to bake it, just add an extra 10-15 minutes to the cooking time.
tips to make Easy Chicken Pot Pie
- Use pre-cooked chicken: Rotisserie chicken or leftover chicken is perfect for this recipe. It saves time and enhances flavor.
- Customize veggies: Feel free to change up the vegetables based on what you like or have on hand. Other great options include green beans, potatoes, or mushrooms.
- Thicker filling: If you prefer a thicker filling, you can add more flour to the roux or use less chicken broth.
- Healthier version: For a lighter dish, substitute the butter with olive oil and use low-fat milk. You can also use a whole wheat pie crust.
- Make it spicy: Add some hot sauce or a pinch of cayenne pepper for a little kick!
variation
- Chicken and biscuit pot pie: Instead of a pie crust, you can top the filling with homemade or store-bought biscuit dough, allowing it to bake until fluffy and golden.
- Irish chicken pot pie: Add some sliced potatoes and fresh herbs like thyme and rosemary for an Irish-inspired dish.
- Vegetarian option: Substitute the chicken with hearty vegetables like mushrooms, butternut squash, and lentils for a delicious vegetarian pot pie.
- Buffalo chicken pot pie: Stir in some buffalo sauce for a spicier and different flavor profile, great served with a side of blue cheese.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used. Just make sure to cook them slightly before adding them to the filling to ensure they soften.Can I make this pot pie ahead of time?
Absolutely! You can prepare the filling in advance and assemble the pie later, or you can bake it and reheat when you’re ready to serve.How do I know when the pot pie is done baking?
The pot pie is done when the crust is golden brown and the filling is bubbling. If you insert a knife into the filling, it should come out hot.Can I use a homemade crust?
Yes! If you prefer baking from scratch, you can absolutely use your favorite homemade pie crust for a more personal touch.How do I reheat leftover pot pie?
Preheat your oven to 350°F (175°C). Place slices in an oven-safe dish and cover with foil to prevent burning. Heat until warmed through (about 15-20 minutes).
Easy Chicken Pot Pie
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A warm and comforting classic, Easy Chicken Pot Pie combines savory chicken with a delightful mix of vegetables, all wrapped in a flaky pie crust.
Ingredients
- 2 cups cooked chicken, chopped or shredded
- 1 cup frozen peas and carrots (or mixed veggies)
- ½ cup frozen corn (optional)
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1¾ cups chicken broth
- ⅔ cup milk
- 1 store-bought pie crust (or use puff pastry or biscuit topping)
Instructions
- Preheat oven to 425°F (220°C).
- Melt the butter in a skillet over medium heat and add the chopped onions, cooking until soft.
- Stir in the flour, salt, pepper, and garlic powder to make a roux. Cook for 1-2 minutes.
- Pour in chicken broth and milk gradually, stirring continuously until thickened (about 5-6 minutes).
- Add the chicken and frozen vegetables to the mixture and mix well.
- Pour the filling into a 9-inch pie dish and cover with pie crust, sealing the edges.
- Bake for 30-35 minutes until the crust is golden brown.
- Cool for 5-10 minutes before serving.
Notes
You can customize the vegetables and use leftover chicken for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg