Chicken Pot Pie Recipe

Watch the video below for the recipe.

A traditional pot pie recipe offers a lot of comfort. It makes the heart and soul feel warm. Grandmother’s Chicken Pot Pie stands out. Its crust is flaky and buttery. The filling is creamy and savory. It’s a recipe that brings back memories filled with love.

This recipe for chicken pot pie brings warmth and comfort to family dinners. It’s simple to make. You can also add your own flavors. Everyone can make this dish special. You can use tender chicken and fresh veggies. Or, you might try something new. Either way, you get a tasty, creamy chicken pot pie.

Ingredients for the Best Chicken Pot Pie

To make a great chicken pot pie, you need the best chicken pot pie ingredients. For the yummy filling, I pick boneless, skinless chicken breast. But, thighs or rotisserie chicken work great too.

Fresh veggies make it tasty and sweet. I use carrots, celery, and onion. I also add frozen peas for color. These fresh vegetables make the dish taste and look amazing.

The sauce is what makes it creamy. It’s made from chicken broth and half-and-half. Then, we add flour, salt, pepper, and thyme. Cooking it with butter makes it super smooth.

The filling goes inside a flaky pie crust. You can make your own or buy one. I make mine from flour, butter, and ice water. But, you can use store-bought crusts or puff pastry for ease.

When you put it all together, it’s a dish made from the heart. Making sure you use good stuff makes it a tasty pot pie. It’s great for sharing with family and friends.

Step-by-Step Instructions

First, get the pie crust ready. Chill it to make it flaky. Then, cook the chicken and veggies until soft for a tasty pie.

Now, let’s make the sauce. Cook onions and garlic in butter until they smell good. Mix in flour, seasonings, chicken broth, and half-and-half. This makes a deliciously thick gravy for the pie.

Next, put it all together. Lay the first pie crust in your dish. Add the chicken and veggies. Pour the sauce on top. Put on the top crust, cut some slits for steam, and brush with egg wash.

Lastly, bake until it looks golden and the middle bubbles. This makes a pie with a perfect crispy crust. It is not just any pie. It’s the best chicken pot pie you’ll ever taste.

FAQ

Can I use store-bought pie crusts for the Chicken Pot Pie?

Yes, store-bought pie crusts or puff pastry work great for Chicken Pot Pie. They make it easy.

What kind of chicken is best for the pot pie filling?

You can use boneless, skinless chicken breast. Chicken thighs or pre-cooked rotisserie chicken works too.

Are fresh or frozen vegetables better for the Chicken Pot Pie?

Fresh carrots, celery, and onion taste best. Add frozen peas for color and sweetness.

How do I ensure the pie crust doesn’t get soggy?

Use a thick filling and bake at a high heat. This keeps the crust crispy.

Can I make the pie crust ahead of time?

Yes! You can make the pie crust and chill it. Just keep it in the fridge until needed.

What can I substitute for half-and-half in the recipe?

Use heavy cream or a mix of whole milk and cream. This works if you don’t have half-and-half.

How long should I bake the Chicken Pot Pie?

Bake until the crust is golden and the filling is bubbly. This takes about 45 minutes.

Can I add different vegetables or meats to the recipe?

Absolutely! The recipe can change to fit your favorites. Use different vegetables or meats as you like.

Source Links

• https://sallysbakingaddiction.com/double-crust-chicken-pot-pie/
• https://www.pillsbury.com/recipes/classic-chicken-pot-pie/1401d418-ac0b-4b50-ad09-c6f1243fb992
• https://ohsweetbasil.com/my-best-homemade-chicken-pot-pie-recipe/