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Chicken pot pie is the ultimate comfort food. Imagine a golden, flaky crust enveloping a creamy, savory filling of shredded chicken, peas, and carrots. This recipe is perfect for using up leftover chicken and comes together quickly with refrigerated pie crusts. Whether you're cooking for family or friends, this dish is sure to impress and satisfy. Let's dive into making this delicious classic!
Chicken Pot Pie Recipe
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup chicken broth
- 1/2 cup milk
- 1/3 cup all-purpose flour
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package refrigerated pie crusts (2 crusts)
Instructions:
- Preheat oven to 425°F (220°C).
- In a skillet, melt butter over medium heat. Stir in flour, salt, and pepper until well blended.
- Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables. Remove from heat.
- Place one pie crust in a 9-inch pie plate. Pour the chicken mixture into the crust.
- Top with the second crust, seal edges, and cut slits in several places on the top crust.
- Bake for 30-35 minutes or until crust is golden brown. Let stand for 5 minutes before serving.
What You Will Need
H2: What you will need to make chicken pot pie
- Cooked chicken: Provides the main protein, making the pie hearty and filling. Shredded for easy mixing and even distribution.
- Frozen peas and carrots: Adds color, texture, and a touch of sweetness. Convenient and quick to use.
- Chicken broth: Enhances the savory flavor, creating a rich base for the filling. Essential for the sauce.
- Milk: Adds creaminess to the sauce, balancing the flavors and making the filling smooth and velvety.
- All-purpose flour: Thickens the sauce, ensuring the filling holds together well without being too runny.
- Butter: Provides richness and depth to the sauce, helping to bind the ingredients together.
- Refrigerated pie crusts: Convenient and time-saving, these crusts form the base and top, encasing the filling perfectly.
Read more: Instant Pot Chicken Pot Pie Recipe Guide
Essential Tools and Instruments
What tools/instruments will be needed to make Chicken Pot Pie Recipe
- Skillet: Essential for cooking the butter, flour, salt, and pepper mixture until thickened.
- Pie plate: Holds the pie crust and chicken mixture, providing structure during baking.
- Oven: Bakes the pie, ensuring the crust turns golden brown and the filling is heated through.
- Measuring cups: Accurately measures ingredients like chicken broth, milk, and flour for consistent results.
- Whisk: Blends the flour mixture smoothly, preventing lumps in the sauce.
Chicken Pot Pie Recipe
A comforting and hearty chicken pot pie with a flaky crust.
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Equipment
- Oven
- Skillet
- Mixing bowl
Ingredients:
Filling
- 2 cups Cooked chicken, shredded
- 1 cup Frozen peas and carrots
- 1 cup Chicken broth
- 1/2 cup Milk
- 1/3 cup All-purpose flour
- 1/4 cup Butter
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Crust
- 1 package Refrigerated pie crusts (2 crusts)
Instructions:
- 1. Preheat oven to 425°F (220°C).
- 2. In a skillet, melt butter over medium heat. Stir in flour, salt, and pepper until well blended.
- 3. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- 4. Stir in chicken and mixed vegetables. Remove from heat.
- 5. Place one pie crust in a 9-inch pie plate. Pour the chicken mixture into the crust.
- 6. Top with the second crust, seal edges, and cut slits in several places on the top crust.
- 7. Bake for 30-35 minutes or until crust is golden brown. Let stand for 5 minutes before serving.
Notes:
For a richer flavor, use heavy cream instead of milk.
Nutrition value:
Calories: 450kcalCarbohydrates: 32gProtein: 20gFat: 25gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the filling and let it cool completely.
- Assemble the pie but don't bake it.
- Cover with plastic wrap and then aluminum foil.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Follow make-ahead steps.
- Place the wrapped pie in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before baking.
- Bake as directed, adding 10-15 minutes to the baking time if needed.
Using refrigerated pie crusts saves time, but brushing the top crust with a bit of milk before baking gives it a beautiful golden finish.
Frequently Asked Questions
FAQ:
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use a different type of meat?
Yes, turkey or beef can be used as substitutes.
Can I make this recipe ahead of time?
Yes, you can prepare the filling and refrigerate it for up to 24 hours before baking.
What can I use instead of refrigerated pie crusts?
Homemade pie crust or puff pastry works well as alternatives.
Can I freeze the pot pie?
Yes, freeze it unbaked. When ready to eat, bake from frozen, adding extra time as needed.
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