Easy Chicken Pot Pie Recipe: Effortless Homemade Goodness In Every Bite

Comfort food doesn’t get much better than a warm and hearty chicken pot pie. With a flaky crust, tender chicken, and creamy filling, this classic dish is a favorite for a reason. But don’t let the idea of making a pot pie intimidate you—this easy chicken pot pie recipe is perfect for busy weeknights or lazy weekends.

Easy Chicken Pot Pie Recipe

Ingredients:

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/2 cup ice water

For the Filling:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream

Instructions:

1. Make the Crust:

• In a medium bowl, whisk together the flour and salt.
• Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
• Add the ice water one tablespoon at a time, mixing until the dough just comes together.
• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Filling:

• Heat the olive oil in a large pot over medium heat.
• Add the chicken and cook until browned on all sides.
• Add the onion, carrots, and celery and cook until softened.
• Stir in the peas, corn, flour, chicken broth, thyme, salt, and pepper.
• Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
• Stir in the heavy cream.

3. Assemble the Pot Pie:

• Preheat the oven to 375°F (190°C).
• Roll out the dough on a lightly floured surface to a 12-inch (30 cm) circle.
• Transfer the dough to a 9-inch (23 cm) pie plate.
• Pour the filling into the pie plate.
• Roll out the remaining dough to a 10-inch (25 cm) circle.
• Place the dough on top of the filling and trim the edges.
• Crimp the edges of the dough to seal.
• Brush the top of the crust with milk and sprinkle with salt.

4. Bake the Pot Pie:

• Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
• Let cool for 10 minutes before serving.

Tips for Making the Best Chicken Pot Pie:

• Use a combination of white and dark meat chicken for the filling. This will give the pie a more flavorful and moist filling.
• Don’t overcook the chicken. Overcooked chicken will be dry and tough.
• Use fresh vegetables for the filling. Fresh vegetables will give the pie a more vibrant flavor and color.
• Don’t be afraid to experiment with different vegetables in the filling. You could add mushrooms, parsnips, or turnips.
• Make sure the filling is thick enough before adding the top crust. If the filling is too thin, it will leak out of the pie.
• Brush the top crust with milk or an egg wash before baking. This will help the crust to brown and give it a nice shine.

Serving Suggestions:

• Serve chicken pot pie with a side of mashed potatoes, roasted vegetables, or a simple green salad.
• For a more decadent meal, top each serving of chicken pot pie with a dollop of sour cream or gravy.
• Chicken pot pie is also delicious served cold for lunch the next day.

Variations:

• For a vegetarian chicken pot pie, omit the chicken and add more vegetables to the filling.
• For a gluten-free chicken pot pie, use a gluten-free pie crust mix or make your own gluten-free pie crust.
• For a dairy-free chicken pot pie, use almond milk or soy milk instead of heavy cream.

Wrap-Up:

This easy chicken pot pie recipe is the perfect comfort food for a cold night. With a flaky crust, tender chicken, and creamy filling, this classic dish is sure to please everyone at the table. So next time you’re looking for a hearty and satisfying meal, give this chicken pot pie recipe a try.

What You Need to Learn

1. Can I use a store-bought pie crust for this recipe?

Yes, you can use a store-bought pie crust if you’re short on time. Just be sure to pre-bake the crust according to the package directions before adding the filling.

2. Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply assemble the pie and bake it according to the directions. Then, let the pie cool completely and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the pie in a preheated oven at 350°F (175°C) until warmed through.

3. Can I freeze this recipe?

Yes, you can freeze this recipe. Simply assemble the pie and bake it according to the directions. Then, let the pie cool completely and wrap it tightly in plastic wrap. Place the pie in the freezer for up to 2 months. When you’re ready to serve, thaw the pie overnight in the refrigerator and then reheat it in a preheated oven at 350°F (175°C) until warmed through.