Classic Chicken Pot Pie

$- 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup frozen peas - 1 cup potatoes, diced - 1/2 cup onion, chopped - 2 cloves garlic, minced - 3 tablespoons butter - 1/4 cup all-purpose flour - 2 cups chicken broth - 1/2 teaspoon dried thyme - 1/2 teaspoon dried rosemary - Salt and pepper to taste - 1 package (2 sheets) refrigerated pie crusts - 1 egg, beaten (for egg wash) When making chicken pot pie, these ingredients work magic together. Each item adds flavor and texture. I love using cooked chicken because it makes the dish hearty. The veggies—carrots, peas, and potatoes—bring a nice crunch and color. The butter and flour are my secret to a thick filling. They give the dish its creamy feel. Chicken broth adds warmth and depth. The herbs, thyme and rosemary, infuse a lovely aroma. I never skip the egg wash. It gives the crust a beautiful golden finish. Using refrigerated pie crusts saves time. You can find them in most stores. For the full recipe, check the complete guide. You'll see how easy it is to create this classic dish! - Start by melting butter in a large skillet over medium heat. - Sauté chopped onions and minced garlic until the onions turn soft, about 3-4 minutes. - Next, add diced carrots and potatoes to the skillet. Cook them for 5 minutes until they are slightly soft. - Now, stir in shredded chicken, frozen peas, thyme, rosemary, salt, and pepper. Cook this mixture for 2 more minutes. - Sprinkle flour over the chicken and vegetables. Stir it well to mix. Slowly add chicken broth while stirring until it thickens, about 3-5 minutes. Remove from heat. - Roll out one pie crust and lay it in a 9-inch pie plate. - Pour the chicken filling into the pie crust, spreading it evenly. - Roll out the second pie crust and cover the filling. Crimp the edges to seal. Cut slits in the top crust to let steam escape. - Brush the top with beaten egg for a nice golden color. - Preheat your oven to 425°F (220°C). - Bake the pot pie for 30-35 minutes or until the crust is golden brown and flaky. - Let the pot pie cool for 10 minutes before slicing. - Serve it directly in the dish, garnished with fresh herbs like parsley or thyme. A simple green salad pairs well with the pot pie. This step-by-step guide makes cooking classic chicken pot pie a breeze. For the full recipe, check the section above! A flaky crust makes the pot pie great. To ensure this, keep your butter cold. Use cold water when mixing the dough. This helps create layers that puff up when baked. If you want a shiny finish, use an egg wash. Brush a beaten egg on top before baking. This gives your crust a beautiful golden color. Herbs and spices add depth to your filling. I love using thyme and rosemary for a warm taste. You can also try adding a pinch of garlic powder or paprika. For the best flavor, use homemade chicken broth. It has more taste than store-bought options. This small change can make a big difference in your dish. Choose a sturdy pan for baking. A glass or ceramic pie dish works well. These pans help brown the crust evenly. To avoid a soggy crust, avoid overfilling the pie. Make sure to cut slits in the top crust for steam to escape. This keeps the filling from getting too wet. Follow these tips for a perfect chicken pot pie. You can find the full recipe [here](#). {{image_2}} You can switch up the chicken in your pot pie. Use turkey if you have leftovers. It tastes great and saves food. For a veggie option, try using mushrooms or lentils. These add a nice texture and flavor. You can make a filling meal without meat. Just add your favorite herbs to boost the taste. Change the veggies to match the season. In spring, use fresh peas and asparagus. In fall, add squash and carrots for warmth. You can use frozen vegetables too. They save time and are easy to keep. Just make sure to thaw them before cooking. This keeps the filling from getting too watery. Want to try something new with the crust? You can use biscuits instead of pie dough. They create a fluffy, soft top. Puff pastry is another option. It gives a flaky and airy finish. If you need a gluten-free option, there are many great mixes. You can find them at most stores. Just follow the directions on the package for best results. For more details on making the perfect pot pie, check out the Full Recipe. - Refrigeration guidelines: Let your chicken pot pie cool completely. Cover it with plastic wrap or foil. Store it in the fridge for up to 3 days. - Freezing tips: For longer storage, wrap the cooled pie tightly in plastic wrap and then in foil. You can freeze it for up to 3 months. To reheat, thaw it in the fridge overnight. - Oven vs. microwave reheating: The oven works best for reheating. Preheat your oven to 350°F (175°C). Bake the pie for 20-30 minutes until hot. The microwave is quicker but may make the crust soggy. - Keeping the crust crispy: If you use the microwave, place a paper towel under the pie. This helps absorb moisture. For best results, stick with the oven to keep that crust flaky and crispy. Classic chicken pot pie lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and safe to eat. Be sure to let it cool first. If it smells off or looks bad, throw it away. Yes, you can make this pot pie ahead of time. Prepare the filling and assemble the pie. Cover it well and store it in the fridge for up to 24 hours. When ready, just bake it as usual. For longer storage, freeze it before baking. It can last up to 2 months in the freezer. Chicken pot pie pairs well with many sides. Here are some ideas: - A simple green salad - Steamed vegetables like broccoli or green beans - Mashed potatoes for extra comfort - A light soup to start your meal You can tell the pot pie is done when the crust is golden brown. The filling should bubble slightly at the edges. Use a knife to check the center; it should be hot. Let it cool for about 10 minutes before slicing. This helps the filling set. Enjoy the comforting flavors! This blog post covered how to make a delicious chicken pot pie. You learned about the main and additional ingredients needed. We discussed easy steps for preparing the filling and assembling the pot pie. I shared tips to perfect the crust and enhance the flavor. You also saw variations, storage info, and common questions. Making your own pot pie is fun and rewarding. It’s a comforting dish that you can enjoy with loved ones. Now you have the tools to create a great meal! Enjoy your cooking!$

Delight in the warmth of this comforting chicken pot pie, a perfect recipe for family dinners! Filled with shredded chicken, carrots, peas, and aromatic herbs, this dish is encased in a flaky, golden crust that everyone will love. Follow simple steps to create a hearty meal that warms the soul. Click through to explore this comforting chicken pot pie recipe and bring a taste of home into your kitchen today!

Print Recipe Pin Recipe

Ingredients

2 cups cooked chicken, shredded

1 cup carrots, diced

1 cup frozen peas

1 cup potatoes, diced

1/2 cup onion, chopped

2 cloves garlic, minced

3 tablespoons butter

1/4 cup all-purpose flour

2 cups chicken broth

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt and pepper to taste

1 package (2 sheets) refrigerated pie crusts

1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 425°F (220°C).

In a large skillet over medium heat, melt the butter. Add the chopped onions and garlic, sautéing until the onions are translucent (about 3-4 minutes).

Add the diced carrots and potatoes to the skillet, cooking for another 5 minutes until slightly softened.

Stir in the shredded chicken, frozen peas, thyme, rosemary, salt, and pepper. Cook for an additional 2 minutes.

Sprinkle the flour over the chicken and vegetable mixture, stirring well to combine. Slowly add the chicken broth while stirring continuously, until the mixture thickens (about 3-5 minutes). Remove from heat.

Roll out one pie crust and lay it in a 9-inch pie plate. Pour the chicken filling into the pie crust.

Cover with the second pie crust, sealing the edges by crimping them together. Cut slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and flaky.

Allow the pot pie to cool for 10 minutes before slicing.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: Serve the pot pie directly in the dish, garnished with fresh herbs like parsley or thyme for added color and flavor. Pair it with a simple green salad on the side for a complete meal.