Classic Chicken Pot Pie

The Classic Chicken Pot Pie is more than just a dish; it’s a warm hug on a chilly winter evening. Growing up, this was a staple at our family dinners, often served when the first snowflakes began to fall. I can still remember the comforting aroma wafting through our home, filling every nook and cranny as my mom pulled the pie out of the oven. The flaky crust, golden and inviting, would always evoke a sense of nostalgia and warmth. Sitting down at the table, the anticipation would build as we awaited the first slice, each bite transporting us back to those cozy evenings together. This dish represents not only deliciousness but also the love and togetherness we shared, making it a timeless favorite.

There’s something undeniably special about a homemade Classic Chicken Pot Pie. It’s the perfect way to celebrate the flavors of winter with its hearty filling of tender chicken, fresh vegetables, and aromatic herbs. This recipe is not just about filling a pie; it’s about creating memories and traditions in the kitchen. The beauty of this dish lies in its simplicity and versatility, making it a beloved comfort food for families everywhere.

Classic Chicken Pot Pie Ingredients

The ingredients for a Classic Chicken Pot Pie work together beautifully to create a satisfying dish. Each component plays a crucial role, from the rich and creamy filling to the flaky crust. The star of the show is undoubtedly the chicken, which adds protein and heartiness, while the vegetables provide vibrant flavors and textures. The combination of herbs enhances the overall taste, ensuring every bite is packed with flavor.

• Unsalted Butter: Makes the filling rich and creamy, serving as the base for sautéing.
• Onion: Adds sweetness and depth to the flavor profile.
• Diced Carrots: Introduces a subtle sweetness and a pop of color.
• Diced Mushrooms: Provide an earthy flavor and enhance the overall texture.
• Frozen Corn: Adds sweetness and a pleasing crunch.
• Frozen Peas: Brighten the dish and add a slight sweetness.
• Minced Garlic: Infuses the filling with a fragrant aroma.
• Dried Thyme: Adds a fragrant, earthy note that complements the chicken.
• Salt: Enhances all the flavors in the dish.
• Black Pepper: Provides a hint of heat and depth.
• All-Purpose Flour: Thickens the filling, creating a creamy consistency.
• Chicken Broth: Adds depth of flavor and moisture to the filling.
• Milk: Creates a creamy texture that binds the filling together.
• Cooked Shredded Chicken: The heart of the dish, providing protein and filling.
• Double Pie Crust: Encloses the filling, providing a flaky, buttery exterior.
• Egg: Used for the egg wash, giving the crust a beautiful golden color.
• Fresh Thyme: For garnish, adding a touch of freshness.

The Method for Classic Chicken Pot Pie

Making a Classic Chicken Pot Pie is an enjoyable process that fills your kitchen with delightful aromas. Let’s dive into the steps that will guide you toward creating this comforting dish. You’ll find that each step builds upon the last, resulting in a meal that’s not only delicious but also rewarding to prepare.

1. Preheat your oven to 400°F (200°C). This is a crucial first step as it ensures that your pie bakes evenly and the crust turns golden and flaky.

2. In a large pot over medium heat, melt the butter. Once melted, add the onion and carrot. Cook them, stirring frequently until the veggies start to soften, about 4 to 5 minutes. You’ll notice the onion turning translucent, indicating they’re ready for the next step.

3. Add the diced mushrooms, frozen peas, frozen corn, minced garlic, dried thyme, salt, and black pepper. Keep cooking while stirring frequently until the mushrooms are cooked, which should take about 5 to 6 minutes. The aroma at this stage will be incredibly inviting.

4. Sprinkle the flour over the vegetable mixture. Slowly pour in the chicken broth while mixing well to avoid any clumps. This step will help create a creamy base for your filling.

5. Next, stir in the milk and the shredded chicken. Allow the filling to simmer lightly until the sauce thickens. You’ll know it’s ready when you can run a spatula across the bottom of the pan and the sauce doesn’t fill in immediately. This should take around 8 to 10 minutes.

6. While the filling is thickening, roll out both pie crusts. The bottom crust should be about 13 inches in diameter, while the top should be roughly 10 inches. Ensure your rolling surface is lightly floured to prevent sticking.

7. Place the bottom pie crust into a 9-inch pie pan. Pour the thickened filling into the crust, then top it with the remaining pie crust. Press the edges together to seal and slice a few vent holes in the top to allow steam to escape while baking.

8. Brush the top of your pie with an egg wash made by whisking the egg with a teaspoon of water. This will give your pie a beautiful golden finish once baked.

9. Transfer the pie to the oven and bake it for about 30 minutes, or until the filling is bubbly and the top is golden brown. You might want to place a baking sheet underneath to catch any drips.

10. Once baked, take the pie out and sprinkle it with fresh thyme if desired. Let it rest for about 20 minutes before serving. This resting time allows the filling to set a bit, making it easier to slice.

Change It Up

There are numerous ways to personalize your Classic Chicken Pot Pie, ensuring it fits your family’s tastes perfectly. Here are some great tips to change it up:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, ensuring you reheat thoroughly before serving.
• Freezing: This pie freezes well! Just wrap it tightly in plastic wrap and foil, and it can last for up to 2 months in the freezer. Bake it straight from the freezer, adding an extra 10 to 15 minutes to the cooking time.
• Pairing: Serve with a side salad or steamed vegetables for a balanced meal. A light green salad with a citrus vinaigrette complements the richness of the pie well.
• Vegetable Variations: Feel free to add other vegetables like green beans or bell peppers for added nutrition and flavor.
• Seasoning Adjustments: Experiment with herbs like rosemary or sage to give a different flavor profile to your pot pie.

Serving This Classic Chicken Pot Pie

Serving your Classic Chicken Pot Pie is a delightful experience that brings warmth and comfort. Here are some suggestions on how to enjoy it:

• Pair with a Salad: A fresh garden salad with a light dressing makes a perfect companion, cutting through the richness of the pie.
• Perfect for Gatherings: This dish is ideal for family gatherings, holidays, or any occasion where you want to share a hearty meal with loved ones.
• Seasonal Sides: During winter, consider serving it alongside roasted vegetables or a warm bread roll to enhance the cozy feel.
• Leftover Options: If you have leftovers, the pie can be stored in the fridge and reheated for a quick lunch the next day.
• Warmth is Key: Serve this dish warm, as the flavors really come alive when enjoyed fresh from the oven.

FAQ

Conclusion

The Classic Chicken Pot Pie is a time-honored dish that brings comfort and warmth to any table. Whether it’s a family dinner or a cozy night in, this recipe is sure to impress and satisfy. I encourage you to give it a try, and I promise it will become a staple in your home, just as it has in mine!

Classic Chicken Pot Pie

The ultimate comfort food, this Classic Chicken Pot Pie is creamy, hearty, and satisfying. Perfect for chilly evenings, it features flaky pastry and a rich filling, making it an easy weeknight dinner. Serve it warm for a delightful meal tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 430 kcal

Equipment

• 9-inch pie dish
• Large Pot
• Rolling Pin

Ingredients

  

• 1 cup Unsalted Butter
• 1 unit Onion diced
• 1 cup Diced Carrot about 2-3 medium carrots
• 8 ounces Diced Mushrooms
• 1 cup Frozen Corn
• 1 cup Frozen Peas
• 2 cloves Garlic minced
• 2 teaspoons Dried Thyme
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• ½ cup All Purpose Flour
• 1 ½ cups Chicken Broth
• ¾ cup Milk
• 3 cups Cooked Shredded Chicken from about 3 medium chicken breasts
• 1 unit Double Pie Crust homemade or purchased
• 1 unit Egg plus 1 teaspoon of water, for egg wash
• 1 unit Fresh Thyme chopped, for garnish, optional

Instructions

 

• Preheat your oven to 400°F (200°C).
• In a large pot over medium heat, melt the butter.
• Add the onion and carrot. Cook until the veggies start to soften, about 4 to 5 minutes.
• Add in the diced mushrooms, frozen peas, frozen corn, minced garlic, dried thyme, salt, and black pepper. Cook until the mushrooms are cooked, about 5 to 6 minutes.
• Sprinkle the flour on the mixture, then slowly pour in the chicken broth, mixing well to avoid any clumps.
• Add the milk and the shredded chicken. Simmer until the sauce thickens, about 8 to 10 minutes.
• Roll out both pie crusts. The bottom should be about 13 inches in diameter, the top about 10 inches.
• Place the bottom crust into a 9-inch pie pan, pour the filling into the crust, and top with the remaining crust.
• Brush the top with egg wash. Bake for about 30 minutes until bubbly and golden brown.
• Let it rest for 20 minutes before serving.

Notes

• Precook the chicken: You can boil and shred chicken breasts, use your instant pot or crockpot to make shredded chicken, or use the meat from a rotisserie chicken.
• Use your favorite crust recipe: Make my recipe for All Butter Pie Crust (omit the sugar) or use your favorite recipe.
• Resting time: Let it rest for 20 minutes before serving for easier slicing.
• Storage of leftovers: Keep the pie wrapped or in an airtight container in the fridge for up to 3 days.

Keyword Chicken Pot Pie, Comfort Food Recipe, easy pot pie, hearty chicken dinner

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.