Chicken Pot Pie

Introduction

Chicken pot pie is the ultimate comfort food, delivering a creamy, savory filling encased in a flaky, golden crust. You’ll love how this version uses simple, fresh ingredients to create a deeply satisfying meal. It’s the perfect dish to warm you up on a chilly evening.

Prep & Cook Time

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 6

Ingredients

• 3 boneless skinless chicken breasts ((cooked and shredded- see below))
• 1 cup yellow onion, chopped
• 1 cup carrots, peeled and chopped small
• 3/4 cup celery, chopped small
• 1/2 cup (1 stick) butter
• 2 tablespoons vegetable or canola oil
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 3/4 cup heavy whipping cream
• 1 small bag frozen peas ((10 to 12-ounces))
• 1 small bag frozen corn ((10 to 12-ounces))
• 1 small bag frozen pearl onions (optional)
• 1 tablespoon fresh rosemary (chopped finely)
• 1 tablespoon fresh parsley (chopped finely)
• salt and black pepper to taste
• pie crust for double crust ((homemade or store-bought))

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large pot or Dutch oven, heat the vegetable or canola oil over medium-high heat. Add the butter and allow it to melt.
3. Add the chopped yellow onion, carrots, and celery to the pot. Cook, stirring frequently, until the vegetables have softened, about 7-8 minutes.
4. Sprinkle the flour over the cooked vegetables and stir constantly for about 2 minutes to cook off the raw flour taste.
5. Slowly pour in the chicken broth while continuously whisking to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened, about 3-5 minutes.
6. Stir in the heavy whipping cream, followed by the shredded chicken, frozen peas, frozen corn, and frozen pearl onions (if using).
7. Add the chopped fresh rosemary and parsley. Season generously with salt and black pepper to taste. Remove the filling from the heat.
8. Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the warm filling into the crust-lined dish.
9. Roll out the second pie crust and place it over the filling. Crimp the edges to seal, and cut a few small slits in the top to allow steam to escape.
10. Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.
11. Let the pie rest for 10-15 minutes before slicing and serving.

Variations

• Individual Pies: Divide the filling among six ramekins or oven-safe bowls, top with rounds of pie crust or puff pastry, and bake until golden.
• Biscuit Topping: Skip the top crust and instead drop spoonfuls of prepared biscuit dough over the hot filling. Bake according to biscuit instructions.
• Spice it Up: Add a pinch of cayenne pepper or smoked paprika to the filling for a subtle kick.
• Lattice Crust: Create a decorative lattice top with the second pie crust for an impressive presentation.

Tips for Success

• Prevent Soggy Bottoms: For a crisper bottom crust, place your pie dish on a preheated baking sheet in the oven.
• Chicken Prep: For easy shredded chicken, poach the breasts in the chicken broth for 15-20 minutes, then remove, shred, and use that same broth in the recipe.
• Thickening: Let the filling simmer until it’s quite thick before adding it to the crust; it will thin out slightly from the frozen vegetables but should not be runny.
• Rest is Key: Allowing the pie to rest after baking helps the filling set, making it easier to slice cleanly.

Storage & Reheating

Store leftover pie, covered tightly in the refrigerator, for up to 3 days. To reheat, place a slice in a 350°F oven for 15-20 minutes until heated through and the crust is crisp again. Microwaving is quicker but will soften the crust.

FAQ

Q: Can I use rotisserie chicken?

A: Absolutely. About 3 cups of shredded rotisserie chicken is a perfect, flavorful shortcut for this recipe.

Q: Do I have to thaw the frozen vegetables?

A: No, add them directly from the freezer. They will cook perfectly in the hot filling during baking.

Q: Can I make this ahead of time?

A: Yes. You can prepare the filling up to 2 days ahead and store it in the fridge. Assemble with the crust just before baking for the best texture.

Q: What can I use instead of heavy cream?

A: While heavy cream gives the richest flavor, you can substitute with whole milk or half-and-half. The sauce may be slightly less creamy.

Q: Why is my filling too runny?

A: The most common cause is not simmering the flour and broth mixture long enough before adding the other ingredients. Ensure it thickens noticeably on the stove.

Q: Can I freeze the pot pie?

A: It’s best to freeze the unbaked, assembled pie. Wrap it tightly and freeze for up to 2 months. Bake from frozen, adding 15-20 minutes to the baking time.