Chicken Pot Pie is a traditional dish that combines tender chunks of chicken, vegetables, and a luscious, creamy sauce encased in a buttery pie crust makes it suitable for weeknight dinners or special occasions.
How to Make Chicken Pot Pie
Creating the perfect chicken pot pie begins with a few essential components:
Ingredients
- Chicken: Pre-cooked and shredded chicken or rotisserie chicken works best.
- Vegetables: A mix of carrots, peas, celery, and onions adds classic flavor and texture.
- Sauce: A rich roux-based sauce made with butter, flour, chicken broth, and cream ties everything together.
- Crust: Homemade pie crust or store-bought options work equally well, depending on your time and skill level.
Tips and Tricks for the Best Chicken Pot Pie
- Use Cold Butter for the Crust: This ensures a flaky, tender texture. If you’re short on time, a high-quality store-bought crust is a great alternative.
- Don’t Skip the Seasoning: A bland filling can ruin the dish. Taste as you go, and adjust salt and spices accordingly.
- Avoid Soggy Bottoms: Pre-bake the bottom crust for 10 minutes before adding the filling to keep it crisp.
- Add a Twist: Incorporate mushrooms, leeks, or sweet potatoes for added depth and variety.
Variations on Chicken Pot Pie
This versatile dish lends itself to countless adaptations:
- Mini Pot Pies: Use ramekins or muffin tins for individual servings.
- Gluten-Free Option: Swap out the crust with gluten-free alternatives like almond or rice flour-based dough.
- Dairy-Free Version: Use coconut milk or plant-based cream in place of heavy cream.
- Vegetarian Pot Pie: Replace chicken with hearty options like lentils, chickpeas, or extra vegetables.
How to Serve Chicken Pot Pie
Pair chicken pot pie with simple, complementary sides to balance its richness:
- Salad: A crisp green salad with vinaigrette adds freshness.
- Bread: Serve with a slice of crusty bread for sopping up the creamy filling.
- Wine Pairing: Opt for a medium-bodied white wine like Chardonnay or a light red like Pinot Noir.
How to Store Chicken Pot Pie
Refrigeration
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain the crust’s crispness.
Freezing
- Chicken pot pie freezes beautifully, making it an ideal make-ahead meal. Wrap tightly in plastic wrap and foil before freezing for up to 3 months. Thaw overnight in the fridge before baking or reheating.
Chicken Pot Pie FAQs
Can I Make Chicken Pot Pie Ahead of Time?
Absolutely! Assemble the pie, cover it tightly, and refrigerate for up to 24 hours before baking. Alternatively, freeze it unbaked for a convenient meal later.
What’s the Best Way to Reheat Chicken Pot Pie?
Reheat in the oven at 350°F (175°C) for the best results. Microwaving works in a pinch but may soften the crust.
Can I Use a Different Protein?
Yes! Turkey, ham, or even tofu are excellent substitutes for chicken.
What’s the Secret to a Perfect Crust?
Using cold butter and chilling the dough before rolling ensures a flaky crust. Brushing the top crust with egg wash also enhances its golden color and shine.
Why is My Filling Runny?
This often occurs when the roux isn’t cooked long enough, or there’s insufficient thickener. To fix it, let the filling simmer longer, or add a cornstarch slurry.
Chicken Pot Pie
Chicken pot pie is a traditional dish that combines tender chunks of chicken, vegetables, and a luscious, creamy sauce encased in a buttery pie crust makes it suitable for weeknight dinners or special occasions.
Ingredients
- 1 pound (450g) skinless boneless chicken breast or thighs, cubed
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 1 teaspoon minced garlic
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup (41g) all-purpose flour
- 1/3 cup (5 Tbsp; 71g) unsalted butter
- 1 cup (about 130g) sliced carrots (about 2 carrots)
- 1/2 cup (about 40g) sliced celery
- 1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
- 1 teaspoon dried thyme leaves
- 2/3 cup (160ml) half-and-half
- 1 cup (125g) frozen peas
- 1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium)
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: sprigs of fresh thyme for garnish
Instructions
- Prep the Crust: Make or use store-bought pie dough, chilling for at least 2 hours. Roll out one crust for the base and save the second for the top.
- Cook Chicken & Veggies: Boil chicken, carrots, and celery for 10 minutes. Drain and set aside.
- Make the Gravy: Sauté butter, onion, and garlic until fragrant. Whisk in flour, seasonings, broth, and half-and-half. Simmer until thickened—about 10 minutes.
- Assemble: Preheat the oven to 425°F (218°C). Line a pie dish with the bottom crust. Add chicken, veggies, and peas. Pour the thick gravy over the top. Cover with the second crust, sealing the edges and slitting the top for steam.
- Bake: Brush the crust with egg wash and bake for 32–38 minutes. Cover edges with foil halfway through to prevent over-browning.
- Cool & Serve: Let the pie rest for 10 minutes before slicing. Serve warm for a cozy, satisfying meal.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 339Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 86mgSodium 489mgCarbohydrates 31gFiber 3gSugar 4gProtein 15g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Chicken pot pie is a timeless comfort food that never goes out of style. Whether you’re sticking to tradition or experimenting with modern twists, this dish is a testament to the magic of simple, wholesome ingredients. Armed with these tips, tricks, and variations, you’re ready to create a chicken pot pie that will have everyone coming back for seconds.
