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There’s just something about a steaming hot bowl of chicken pot pie that screams pure comfort, right? It’s one of those classic dishes that just feels like a warm hug on a chilly evening. I can still remember standing on a stool in my Grandma’s kitchen, the amazing smell of her chicken pot pie filling the whole house. It wasn’t just dinner; it was love served up under a perfectly flaky crust! This recipe for classic chicken pot pie is my version of that feeling – creamy, savory, packed with tender chicken and veggies. It’s simple, satisfying, and guaranteed to be a hit with everyone at your table. You can read more about my journey back to the kitchen and why these comforting classics are so important to me!
- Why You'll Love This Classic Chicken Pot Pie
- Ingredients for the Best Chicken Pot Pie
- How to Make Chicken Pot Pie From Scratch
- Tips for the Best Chicken Pot Pie
- Frequently Asked Questions About Chicken Pot Pie
- Serving Suggestions for Chicken Pot Pie
- Nutritional Information for Chicken Pot Pie
- Share Your Chicken Pot Pie Creations!
Why You’ll Love This Classic Chicken Pot Pie
Seriously, who doesn’t love a good chicken pot pie? It’s the ultimate comfort food that’s perfect for turning any weeknight into a special occasion. Here’s why this recipe is going to be your new go-to:
- It’s a true family meal winner – always a crowd-pleaser!
- The filling is super creamy and loaded with yummy chicken and veggies.
- That flaky crust? Oh, it’s just perfection!
- Plus, it’s a surprisingly easy dinner to whip up, especially with a couple of my little secrets!
Ingredients for the Best Chicken Pot Pie
My Grandma always said using good, basic ingredients is the real secret to amazing food, and I live by that! For this classic chicken pot pie, we’re keeping it simple with pantry staples that make a huge difference. Having everything ready makes assembly a breeze. And hey, a little cheat never hurt anyone – using a store-bought rotisserie chicken is my favorite shortcut for tender, flavorful chicken without all the fuss! You can find more tips on using it in my rotisserie chicken pot pie shortcut post.
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 2 cups chicken broth
- 1 cup milk
- 3 cups cooked chicken, shredded or cubed (rotisserie chicken is a great shortcut!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 package refrigerated pie crusts (or your favorite homemade crust)
How to Make Chicken Pot Pie From Scratch
Alright, let’s get this delicious chicken pot pie party started! Making it from scratch really isn’t as scary as it sounds, and trust me, the flavor is just so much better than anything from a can. This is your guide to a perfect, cozy dinner, whether you’re trying to get a tasty meal on the table on a busy Tuesday or just craving some classic comfort. It’s all about building those flavors layer by layer. This recipe is proof that even weeknight dinners can be special! You can always find more simple dinners perfect for those busy weeknights right here.
Sautéing the Aromatics for Your Chicken Pot Pie
First things first, let’s build our flavor base. Melt that butter in a big ol’ skillet or a DUTCH oven over medium heat. Toss in your chopped onion, carrots, and celery. You want to cook these until they’re nice and tender, about 5 to 7 minutes. This is where all those wonderful, deep flavors start to develop for your chicken pot pie. Don’t rush this step; it truly makes all the difference!
Creating the Creamy Chicken Pot Pie Sauce
Now for the magic ingredient: the creamy sauce! Sprinkle in your flour, salt, pepper, and those lovely herbs – the thyme and poultry seasoning. Give it a good stir and let it cook for just about a minute. Then, slowly, whisk in your chicken broth and milk, bit by bit, until it’s all smooth and creamy. Bring it up to a gentle simmer, keep stirring, and let it thicken for about 5 minutes. This is the heart of that signature pot pie flavor, and it reminds me a bit of how we make the base for my creamy chicken wild rice soup, just a touch thicker!
Assembling Your Chicken Pot Pie
Okay, time to bring it all together! Stir that gorgeous, cooked chicken, frozen peas, and corn right into that thick, creamy sauce. Give it one last good mix. Now, carefully pour this delicious filling into your 9-inch pie plate. Lay your pie crust right over the top, press down the edges to seal it up nicely, and make sure to cut a few slits in the crust. This lets the steam escape while it bakes so your beautiful chicken pot pie doesn’t get soggy!
Baking the Perfect Chicken Pot Pie
Get that oven preheated to 400°F (200°C). Pop your assembled chicken pot pie in there and bake it for about 30 to 40 minutes. You’re looking for that crust to be a perfect golden brown and the filling to be all bubbly and hot. If you notice the crust getting a little *too* dark before the filling is ready, just loosely tent it with some foil – easy fix! Once it’s done, let it sit for about 10 minutes before you dig in. That little rest makes all the difference for the filling to set up just right.
Tips for the Best Chicken Pot Pie
Okay, so now you’ve got the basics down for a fantastic chicken pot pie! But like my Grandma always said, there are always little tricks to make good food *great*. These tips are my little secrets for making sure your pot pie is always perfect, super creamy, and never soggy. It’s all about those extra little touches that make a big difference!
Chicken Pot Pie Topping Variations
While I just adore a classic double pie crust for my chicken pot pie, don’t stop there! You can totally jazz it up. My favorite alternative is using puff pastry – it gets so wonderfully flaky and golden, giving it a really elegant touch. Or, for something a bit more rustic and homey, a dollop of my easy biscuit topping is absolutely divine! You can find all the deets on how I do both of those in my puff pastry and biscuit posts.
Making Ahead and Freezing Your Chicken Pot Pie
Life gets crazy, right? That’s why I love that you can totally make this chicken pot pie filling ahead of time! Just whip up the filling, let it cool, and keep it in the fridge in an airtight container for up to two days. Assemble and bake when you’re ready. Want to freeze it for an even more distant craving? Assemble the whole thing (crust and all!) but don’t bake it. Wrap it super tight in plastic wrap, then foil, and pop it in the freezer for up to 3 months. When you’re ready, just thaw it overnight in the fridge and bake. For more great make-ahead tips check out my make ahead and freeze guide!
Frequently Asked Questions About Chicken Pot Pie
Got questions about making the absolute best chicken pot pie? I’ve got answers! It’s a common question for home cooks, and I’m happy to share what I’ve learned to make this classic dish shine every single time. Dealing with leftovers or variations is super easy once you know a few tricks!
Can I use a different type of crust for my chicken pot pie?
Oh, absolutely! While I love a traditional pie crust, don’t be afraid to try puff pastry for extra flaky goodness or even some fluffy biscuits on top. They both add a wonderful, cozy touch to your homemade chicken pot pie!
What are the best vegetables to include in chicken pot pie?
Besides the classic carrots, celery, peas, and corn, lots of veggies work great! I love adding mushrooms for earthiness, green beans for a nice crunch, or even diced potatoes for extra heartiness. Whatever you have on hand, it’ll probably be delicious!
How do I reheat chicken pot pie to keep the crust crispy?
This is key for leftovers! The microwave can make a crust soggy, so always use your oven or a toaster oven. Just pop a slice in at around 350°F until it’s heated through and the crust is golden and crispy again. It tastes almost as good as fresh!
Serving Suggestions for Chicken Pot Pie
This classic chicken pot pie is a meal all on its own, but it loves to be paired with a few friends! A simple side salad with a light vinaigrette is perfect for cutting through that rich, creamy filling. If you’re looking for more veggies, check out my soups and salads or side dishes for some easy ideas that complement it beautifully!
Nutritional Information for Chicken Pot Pie
Just a heads-up, all the nutritional info you see here is an estimate, you know? It can totally change depending on the exact ingredients you use or if you make any little tweaks. But this gives you a good ballpark for a serving of my delicious homemade chicken pot pie.
Share Your Chicken Pot Pie Creations!
I truly hope you loved making this chicken pot pie as much as I love sharing it with you! Did you try it? Let me know in the comments below what you thought – and pretty please leave a rating if you enjoyed it! I always love hearing your tips and variations too. You can also reach out if you have any questions through my contact page!
PrintClassic Chicken Pot Pie
A comforting and creamy chicken pot pie with a flaky crust, filled with tender chicken and mixed vegetables.
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 60 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 2 cups chicken broth
- 1 cup milk
- 3 cups cooked chicken, shredded or cubed (rotisserie chicken is a great shortcut)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 package refrigerated pie crusts (or your favorite homemade crust)
Instructions
- Preheat your oven to 400°F (200°C).
- Melt butter in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in flour, salt, pepper, thyme, and poultry seasoning. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring, and cook until the sauce thickens, about 5 minutes.
- Stir in cooked chicken, peas, and corn. Remove from heat.
- Pour the chicken mixture into a 9-inch pie plate.
- Place one pie crust over the filling. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
- Let stand for 10 minutes before serving.
Notes
- For a puff pastry topping, place a sheet of thawed puff pastry over the filling and cut slits. Bake as directed.
- You can make the filling ahead of time and refrigerate it for up to 2 days. Assemble and bake when ready to serve.
- To freeze, assemble the pot pie but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to the baking time if needed.
- This recipe is a great way to use up leftover cooked chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg