Hey y’all! There’s nothing quite like a warm, flaky Chicken Pot Pie to bring comfort and joy to your dinner table. This classic dish, brimming with tender chicken, hearty vegetables, and a creamy sauce, is the ultimate crowd-pleaser for family dinners, potlucks, or any cozy night in. Ready to dig into this slice of home-cooked heaven? Let’s get cooking!
Why You’ll Love This Chicken Pot Pie
- It’s a one-dish wonder that simplifies dinner time.
- The creamy, savory filling is irresistibly comforting.
- The flaky crust adds the perfect touch of texture.
- It’s easily customizable to suit different tastes.
- Leftovers are just as delicious, making it perfect for meal prep.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen peas and carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
Directions
Step 1: Prepare the Filling
In a large saucepan, melt the butter over medium heat. Add the onion and celery, cooking until tender, about 5 minutes. Stir in the flour, salt, pepper, and celery seed. Gradually whisk in the chicken broth and milk, and bring to a boil while stirring constantly. Reduce heat and let simmer until thickened, about 5 minutes.
Step 2: Combine Ingredients
Stir in the cooked chicken, peas, and carrots. Remove from heat and set aside.
Step 3: Assemble the Pie
Preheat your oven to 425°F (220°C). Place one pie crust into a 9-inch pie dish. Pour the chicken filling into the crust. Cover with the second pie crust, sealing the edges and trimming the excess. Use a knife to cut several small slits in the top crust to allow steam to escape.
Step 4: Bake
Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown. If necessary, cover the edges with foil to prevent over-browning. Let cool for 10 minutes before serving.
Notes
- For a richer flavor, use homemade chicken broth. Here’s a great recipe.
- If you’re short on time, rotisserie chicken works wonderfully.
- Ensure your pie crusts are at room temperature to prevent cracking.
Variations
- Vegetarian: Swap chicken with mushrooms and broccoli for a hearty vegetarian option.
- Spicy: Add a pinch of cayenne pepper or diced jalapeños for a kick.
- Herbed: Incorporate fresh thyme and rosemary into the filling for an aromatic twist.
Required Equipment
- Large saucepan
- Whisk
- 9-inch pie dish
- Oven
Storage Instructions
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. For longer storage, freeze the pie for up to 2 months. Defrost overnight in the refrigerator before reheating.
Suggested Pairings
Serve your Chicken Pot Pie with a crisp green salad or steamed asparagus. A glass of chilled white wine like Chardonnay complements the creamy flavors beautifully.
Pro Tips
- For a golden crust, brush the top with an egg wash before baking.
- Use a pie shield to keep the edges of your crust from burning. Learn about it here.
- Experiment with different herbs to find your favorite flavor profile.
FAQ
- Can I use puff pastry instead of pie crust? Yes, puff pastry works as a deliciously light alternative.
- What can I substitute for celery seed? You can use celery salt or leave it out for a subtler flavor.
- How do I prevent a soggy bottom crust? Pre-bake the bottom crust for 5 minutes before adding the filling to ensure a crispy bottom.