Chicken Pot Pie

There's something deeply nostalgic about Chicken Pot Pie—a dish that has graced American dinner tables for generations, offering warmth and comfort with every forkful. This timeless classic brings together tender chunks of chicken breast, a medley of colorful vegetables, and a luscious creamy sauce, all nestled beneath a golden, flaky crust that shatters perfectly with each bite. Whether you're preparing a cozy family dinner or seeking the ultimate comfort food on a chilly evening, this Chicken Pot Pie delivers heartwarming satisfaction that simply cannot be matched.

Save

The beauty of this Chicken Pot Pie lies in its simplicity and the way familiar ingredients come together to create something truly special. The aromatic combination of sautéed onions, carrots, and celery forms the flavor foundation, while dried thyme and sage add subtle herbal notes that complement the chicken beautifully. As the pie bakes, your kitchen fills with an irresistible aroma that draws everyone to the table before you even announce dinner is ready.

Ingredients

• For the Filling:
• 2 cups cooked chicken breast, diced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage (optional)
• For the Crust:
• 1 sheet refrigerated pie dough (or homemade, enough for a 9-inch pie)
• 1 egg, beaten (for egg wash)

Instructions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery; sauté for 5-6 minutes until softened.

Step 3

Stir in the garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir, cooking for 2 minutes.

Step 5

Gradually whisk in the chicken broth and milk. Bring to a simmer and cook until thickened, about 4-5 minutes.

Step 6

Add the chicken, peas, corn, salt, pepper, thyme, and sage. Stir to combine and heat through. Remove from heat.

Step 7

Pour the filling into a 9-inch pie dish or casserole dish.

Step 8

Roll out the pie dough and place over the filling. Trim any excess and crimp the edges. Cut a few small slits in the center to vent.

Step 9

Brush the crust with the beaten egg.

Step 10

Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Let rest 10 minutes before serving.

Zusatztipps für die Zubereitung

For the best results, ensure your vegetables are cut into uniform, small dice so they cook evenly and provide the perfect texture in every bite. When making the sauce, add the broth and milk gradually while whisking constantly to prevent lumps from forming. The flour needs to cook for a full two minutes before adding liquid—this step eliminates any raw flour taste and helps create that silky, perfectly thickened gravy.

Varianten und Anpassungen

This versatile recipe welcomes creative adaptations to suit your preferences. Substitute turkey for chicken if you have leftover holiday bird, or use a double crust for a heartier, more traditional presentation. For extra depth of flavor, add a splash of white wine when sautéing the vegetables. You can also customize the vegetable mix with mushrooms, green beans, or potatoes based on what you have available.

Serviervorschläge

Serve generous wedges of this golden Chicken Pot Pie alongside a simple green salad dressed with a light vinaigrette for a balanced, complete meal. The rich, creamy filling pairs wonderfully with crisp, fresh greens that provide a refreshing contrast. For a heartier spread, consider adding warm crusty bread or buttered dinner rolls to soak up every last drop of that delicious gravy.

Save

With 420 calories per serving and a satisfying 22 grams of protein, this Chicken Pot Pie offers comforting indulgence that still fits within a balanced diet. The combination of tender chicken, sweet peas and corn, and that irresistibly flaky crust creates a dining experience that will have your family requesting this dish again and again. Once you master this classic American recipe, it will undoubtedly become a treasured staple in your home cooking repertoire.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it refrigerated. Assemble with the crust just before baking, or bake completely and reheat at 350°F for 15-20 minutes.

→ What's the best way to prevent a soggy bottom crust?

Ensure the filling has cooled slightly before pouring it into the crust. You can also brush the bottom crust with beaten egg white before adding the filling to create a moisture barrier.

→ Can I use rotisserie chicken?

Absolutely. A store-bought rotisserie chicken works beautifully and actually adds extra flavor. Simply shred or dice the meat, discarding the skin, and use about 2-3 cups depending on your preference.

→ How do I know when it's done baking?

The pie is ready when the crust is deep golden brown and you can see the filling bubbling actively through the vent slits. This typically takes 35-40 minutes at 400°F.

→ Can I freeze chicken pot pie?

You can freeze unbaked pies for up to 3 months. Wrap tightly in plastic and foil. Bake from frozen, adding about 15-20 minutes to the baking time and covering with foil if the crust browns too quickly.

→ What vegetables work best in the filling?

The classic trio of onions, carrots, and celery provides the aromatic base. Peas and corn add sweetness and color. You can also add mushrooms, green beans, or parsnips based on personal preference.