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To make a great chicken pot pie, you need the right ingredients. Here’s what you’ll need: - 2 cups shredded cooked chicken - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 cup chicken broth - ½ cup milk - 1 teaspoon dried thyme - 1 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - 1 tablespoon all-purpose flour - 1 pre-made pie crust (store-bought or homemade) - 1 egg, beaten (for egg wash) Each ingredient plays a key role. The chicken adds protein and flavor. Frozen mixed veggies bring color and nutrients. Chicken broth makes the filling rich and savory. Milk adds creaminess, while thyme and onion powder give depth. Olive oil helps cook the filling evenly, and flour thickens the sauce. The pie crust holds it all together, and the egg wash gives it a golden shine. Choosing the right ingredients makes your pot pie taste amazing. Fresh or high-quality items often lead to better results. So, don’t rush this part. Take time to gather what you need. Enjoy the process of cooking! {{ingredient_image_1}} - Set your oven to 425°F (220°C). - Heat a large skillet over medium heat. Add olive oil once hot. - Add the shredded chicken and frozen mixed vegetables to the skillet. - Pour in the chicken broth and milk. Stir in thyme, onion powder, salt, and pepper. - Sprinkle flour into the mix. Stir until the sauce thickens, about 5-7 minutes. - Roll out the pie crust if needed. Fit it into a 9-inch pie dish. - Pour the chicken filling into the crust. Spread it out evenly. - Cover with a second pie crust. Seal the edges with your fingers or a fork. - Cut a few slits in the top crust for steam to escape. Brush the top with beaten egg. - Bake in the preheated oven for 30-35 minutes. Look for a golden brown crust. - Let the pie cool for about 10 minutes before slicing. Enjoy your warm, comforting meal! To make a great chicken pot pie, focus on the crust first. A flaky crust adds that perfect touch. Use cold butter or shortening and mix it with the flour gently. Don't overwork the dough. Just mix until it comes together. This keeps the crust light and flaky. Next, seasoning is key. Use salt and pepper to taste. Add dried thyme and onion powder to boost flavor. Feel free to experiment with herbs like rosemary or sage. Taste the filling before adding it to the crust to ensure it’s just right. One common mistake is overfilling the pie. The filling expands as it cooks. If there’s too much, it can spill out. Use just enough to fill the pie without overflowing. Another mistake is not letting the filling cool. If you pour hot filling into the crust, it can make the crust soggy. Allow the filling to cool for a few minutes before you pour it in. This helps keep your crust nice and crisp. To make your chicken pot pie look inviting, garnish it well. Fresh herbs like parsley or thyme brighten the dish. A sprinkle on top adds color and flavor. For side dishes, consider a simple salad or roasted vegetables. They add freshness and balance the rich pie. You might even serve it with some crusty bread for dipping. These pair nicely with the warm, creamy filling. Pro Tips Use Leftover Chicken: To save time, use leftover rotisserie chicken or any pre-cooked chicken for this recipe. Thicken Your Filling: If you prefer a thicker filling, add an extra tablespoon of flour and cook it longer to achieve the desired consistency. Customize Vegetables: Feel free to add your favorite vegetables such as green beans or potatoes for a personal touch. Egg Wash Alternatives: For a golden crust, you can use milk or cream instead of an egg wash if you want to keep it vegan. {{image_2}} You can switch up the protein in your pot pie. Try turkey for a twist. For a vegetarian option, use mushrooms or lentils. They add a nice texture. You can also mix different veggies. Instead of frozen mixed vegetables, use fresh carrots, peas, or green beans. This change adds flavor and color. Want to boost the taste? Add minced garlic or fresh herbs like rosemary. These ingredients make the filling fragrant and rich. If you want creamier filling, use heavy cream instead of milk. This gives the pot pie a velvety texture that feels luxurious. Not a fan of traditional crust? Try a biscuit topping. It bakes up fluffy and golden. You can also make a gluten-free crust if you need it. Use almond flour or gluten-free all-purpose flour. These alternatives let everyone enjoy this dish without worry. To keep your chicken pot pie fresh, follow these steps: - Refrigeration guidelines: Store leftovers in an airtight container. They stay good for 3-4 days in the fridge. - Freezing tips for longer storage: For longer storage, freeze the pie. Wrap it tightly in plastic wrap and then in foil. It lasts up to 3 months in the freezer. When reheating your pie, you want it warm and tasty. Here’s how: - Best methods for reheating: Preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover it with foil. Heat for about 20-25 minutes. - Avoiding sogginess in the crust: To keep the crust crispy, avoid microwaving. The oven method keeps it flaky and delicious. The best chicken for pot pie is cooked chicken. You can use rotisserie chicken for ease. Shredded chicken blends well with the filling. Cubed chicken works too, but it takes longer to cook. Shredding gives a soft texture. It also mixes easily with veggies and sauce. Yes, you can prepare the pie ahead. Just make the filling and let it cool. You can fill the crust and cover it. If you want to freeze it, do so unbaked. Wrap it tightly in plastic wrap. This keeps it fresh for about three months. Check the crust for a golden brown color. It should be firm and flaky. The filling needs to be hot throughout. Use a thermometer to check the center. It should reach 165°F for safety. Let it cool for a bit before serving to avoid burns. In this article, you learned how to make a delicious chicken pot pie from start to finish. We covered essential ingredients and detailed steps, from preheating the oven to serving suggestions. Remember to avoid common mistakes for the best results. You can customize your pie with different flavors and crusts. Enjoy the process and share your tasty creation with family and friends. A well-made chicken pot pie brings comfort and joy to any meal. Happy cooking!

Cozy Chicken Pot Pie

A comforting chicken pot pie filled with shredded chicken, mixed vegetables, and a creamy sauce, all encased in a flaky crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup chicken broth
  • 0.5 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 1 each pre-made pie crust (store-bought or homemade)
  • 1 each egg, beaten (for egg wash)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large skillet, heat the olive oil over medium heat.
  • Add the cooked chicken, frozen vegetables, chicken broth, milk, thyme, onion powder, salt, and pepper. Stir well.
  • Sprinkle the flour into the mixture and stir until the sauce thickens slightly (about 5-7 minutes).
  • Remove from heat and let it cool for a few minutes while you prepare the crust.
  • Roll out the pie crust if necessary and fit it into a 9-inch pie dish.
  • Pour the chicken mixture into the pie crust, spreading it evenly.
  • Cover with the second pie crust (or use the same crust to create a lattice top). Seal the edges by pressing them together with your fingers or a fork.
  • Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg.
  • Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
  • Remove from the oven and let it cool for about 10 minutes before slicing.

Notes

Serve slices of the pot pie on individual plates, garnished with fresh herbs like parsley or thyme for a pop of color.
Keyword chicken, comfort food, pot pie