Classic Chicken Pot Pie: A warm hug on a plate
There’s nothing quite like an old-fashioned classic chicken pot pie—it’s like a warm hug on a plate! Just one bite of this delicious dish, and you’ll understand why it’s one of our all-time favorites. This recipe features tender chicken, hearty potatoes, and colorful veggies combined into a creamy, savory filling that’s so good you might want to eat it straight from the pan! But the magic really happens when we pour that mouthwatering filling into a cozy pie dish, top it with a flaky crust, and bake it to golden perfection. Trust me, it’s a comforting meal you won’t want to miss!
Key Takeaways
- The article details a comforting Chicken Pot Pie recipe featuring tender chicken, hearty veggies, and a creamy filling.
- It emphasizes the ease of making the sauce and includes specific ingredient lists for both the filling and the broth thickener.
- Step-by-step instructions guide readers through preparing, baking, and freezing Chicken Pot Pie.
- The article suggests fun variations, such as using turkey leftovers or topping with biscuits instead of pie crust.
- Additional tips and related recipes enhance the experience for readers looking to enjoy comfort food.
Comfort Food!
Every fall, this is classic chicken pot pie, is one of the first dishes we whip up to celebrate the new season. It feels like a warm welcome to all those cozy autumn vibes! We always make a little extra to freeze, so on those chilly fall or winter days when cooking feels like too much effort, we can just pop it in the oven and enjoy a delicious dinner with hardly any work. Plus, if we have leftover turkey from Thanksgiving, I love to turn it into a tasty turkey pot pie using this same basic recipe. It’s a wonderful way to keep the flavors of the season alive!
What’s better than a classic chicken pot pie? It all begins with a creamy sauce that’s super easy to whip up with just a few simple ingredients. Don’t worry if it’s your first time making it; trust me, no one will guess! Just follow these straightforward steps, and you’ll create a rich and flavorful sauce that pairs perfectly with tender chicken and delicious veggies. The filling is all wrapped up in a cozy pie crust. This homemade chicken pot pie is the ideal dinner to enjoy on chilly nights—it’s like a warm hug for your tummy!
Ingredients for chicken pot pie recipe
The spices for this recipe include garlic powder, onion powder, salt, black pepper, and chicken bouillon.
Primary ingredients
- Chicken breast or Thighs
- Olive oil
- Potato
- Carrots
- Peas
- Green beans
- Corn
- Pie crust
For the broth Thickener
- Milk
- Flour
- Spices (Garlic powder, onion powder, salt, black pepper, chicken bouillon)
- Butter
Check out the easy step-by-step recipe for all the amounts you’ll need!.
How to Make Classic Chicken Pot Pie
Dive into the delicious world of chicken pot pie with these easy-peasy steps!
- Step 1: Chop the potatoes and Carrots. Remove and measure the peas, corn, and green beans from the freezer.
- Step 2: In a stock pot (dutch oven) heat olive oil and add the chicken and ½ Tablespoon of the spice mixture. spices. Cook chicken until done over medium heat.
- Step 3: Stir in the veggies (Potatoes, carrots, peas, green beans and corn). Add the Broth. Bring the mixture to a boil. Turn down to simmer. Let it cook while you make the gravy.
- Step 4: As the veggies are cooking, It’s time to whip up the gravy for the chicken pot pie! Grab a sauté pan, melt some butter, and then stir in the flour and spices. It’s all about those delicious flavors coming together!
- Step 5: Cook the flour and spices over medium heat until that raw smell disappears. It should take around 3 to 5 minutes.
- Step 6: On medium heat, whisk the milk into the flour until the mixture is smooth and creamy.
- Step 7: When the flour milk is mixed together, it will be smooth and very thick. This takes just a few minutes.
- Step 8: Add the milk/flour mixture to the chicken veggies and broth. This will thicken the pot pie mixture.
- Step 9: The chicken pot pie mixture is all set; Now is time to either scoop it into a pie shell or pop it into a freezer bag to enjoy later!
- Step 10: Put the pie shell into the deep dish pie pan. NOTE: We use store-bought pie shells.
- Step 11: Scoop in the chicken mixture into the pie shell.
- Step 12: Cover the chicken pie mixture with a pie shell.
- Step 13: Pinch the pie crust all the way around. I like to make this look rustic.
- Cut a small X in the top of the pie. This is so the steam can get out.
- Step 14: Bake and enjoy!!
Hint: If you’re looking to trim a few calories, skip the bottom crust! We love using 1% milk instead of full-fat milk or cream. It might seem small, but every little bit counts, right? We believe that finding ways to cut calories while still keeping all that delicious flavor is a big win!
Here are some fun tweaks you might want to consider for this chicken pot pie recipe:
We love to make individual pot pies. Start by measuring out 1 cup of the filling and freezing it in freezer bags. When you’re ready to enjoy a cozy meal, just defrost the mixture and bake it in individual pie pans at 375 degrees. You can use cute ramekins for the perfect single servings! And don’t forget to top those pot pies with some flaky puff pastry for an extra touch of goodness.
Feel free to swap out the veggies for your favorites! For instance, since I’m not a huge fan of green beans, I decided to double the amount of frozen peas in this recipe.
For a fun twist on pot pie, try topping it with biscuits instead of the usual pie crust! It adds a delightful touch, though sometimes the biscuits can turn out a bit doughy on the bottom. To ensure they’re cooked perfectly, you can cook the biscuits separately and place them on top once the pie filling is nice and hot. Alternatively, you can bake the biscuits right on top and then flip them over for a little extra cooking on the bottoms to eliminate the doughy part. Enjoy experimenting with this delicious variation!
Whenever I cook this chicken pot pie, it turns out great! I really love using puff pastry for pot pie—it’s definitely my favorite!
If you want to use baked grilled or rotisserie chicken, check out this pot pie recipe. It is the same basic recipe, except it explains where to add the spice. See this Pot Pie recipe.
Equipment
The primary equipment needed for this recipe is a Dutch oven, a sauté pan, a pie pan, measuring spoons, a ladle, a spoon, and measuring cups.
Here is a link to all the essential kitchen tools we love: affiliate links to view and/or purchase the equipment.
How to Freeze Chicken Pot Pie
The pot pie mixture can be frozen. Just pour the mixture into freezer bags or pie shells and place in the freezer. You can totally freeze the pot pie mixture! Just let that delicious classic chicken pot pie mix cool down first, then pour it into freezer bags or pie shells before popping it in the freezer. Don’t forget to label the bag with the name and date of your yummy classic chicken pot pie recipe.
If freezing in pie crust, cover the pot pie with saran wrap and then foil
Tips:
If you’re thinking about using baked, grilled, or rotisserie chicken, you’ll love this pot pie recipe! It’s super easy and follows the same basic steps. it gives you a friendly guide on where to sprinkle in the spices. Check out this delicious Pot Pie recipe for a perfect meal!
FAQ
When it comes to freezing a classic chicken pot pie in the pie pan, here’s a simple tip: cover it with saran wrap, then add a layer of foil on top. Don’t forget to mark the date on the foil so you know when you made it—it’s super easy to lose track of time in the freezer! We like to use ours within 3 to 6 months for the best taste.
If you’re freezing the chicken pot pie with the crust already in place, it couldn’t be easier! Just unwrap the saran wrap and pop the foil back on for the first 30 minutes while it bakes. Typically, it takes about an hour and ten minutes at 375 degrees when it’s frozen. Enjoy your delicious homemade meal!
Looking for other recipes like this? Try these:
Classic Chicken Pot Pie: A warm hug on a plate
Savor the warmth of our homemade chicken pot pie. Tender chicken and veggies in a creamy filling, baked to golden perfection. A cozy dish you’ll love!
Calories: 326kcal
Ingredients
Chicken Pot Pie Base
- 2 Chicken breast
- ½ Tablespoon Olive Oil
- 2 Cups Potatoes
- 1 Cup Carrots
- 1 Cup Sweet corn
- 1 Cup Peas
- 1 Cup Green beans
- 32 Ounces Chicken broth
Seasoning mixture
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Black pepper
- 1 ½ Tablespoons Chicken bouillon
- ½ teaspoon Salt
Thickener for the pot pie
- 4 Tablespoons Butter
- ½ Cup Flour
- 2 Cups Milk
Instructions
Seasoning mixture (this is what makes the filling thick and creamy)
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Heat ½ T olive oil in a Stock Pan/Dutch Oven. Add the chicken and cook until the chicken is done. The spice might stick some. Don’t worry it will come off when the broth is added.
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When the chicken is done, stir in the potatoes, peas, green beans, and corn.
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Add the chicken broth to the chicken and veggies. Add 2 Cups of Water and Bring the mixture to a boil.
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Melt the butter over medium heat in a large saute pan. Add flour and spices (garlic powder, chicken bouillon, onion powder, sea salt, and black pepper) to the melted butter and stir for 3 to 5 minutes. Cook until the flour has cooked
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Whisk the milk into the flour mixture. Whisk until the gravy is thick. (about 5 minutes).
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Add the milk/flour mixture to the chicken and veggies. Gently stir into the stock pan with the chicken.
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Bring the chicken pot pie mixture to a boil, stirring occasionally. The sauce will begin to thicken. Simmer until it has the consistency you like, about 5 to 10 minutes
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Remove the pot pie mixture from the heat and allow to cool for at least 10 minutes. If using pie crust. put the pie crust into the pie pan.
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Fill the crust with the cooled pie mixture.
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Top the pot pie with a second crust (if using). Crimp the edges and make small slits in the center to vent the pie. Or the pie can be topped with biscuits or puff pastry.
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Bake the pot pie in a 375-degree oven for one hour or until the crust is golden brown and the filling is bubbling.
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Enjoy!
Notes
The pot pie mixture can be frozen. Just pour the mixture into freezer bags or pie shells and place in the freezer. If freezing in pie crust, cover the pot pie with saran wrap and then foil.
Nutrition
Calories: 326kcal | Carbohydrates: 35g | Protein: 10g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 624mg | Potassium: 418mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2172IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 2mg
