If you’re looking for a heartwarming, comforting meal that feels like a big hug on a plate, you’ve just stumbled upon the Easy Chicken Pot Pie Recipe Your Family Will Love Recipe. This classic dish brings together tender chicken, vibrant veggies, and a creamy sauce all nestled under a flaky, golden crust. It’s the kind of recipe that turns everyday nights into special occasions and invites everyone around the table to slow down and savor the moment.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, pantry-friendly ingredients that come together to create layers of flavor and texture. Each element serves a specific purpose to ensure every bite is delightful, from the sweetness of the carrots to the rich, buttery crust.
- 2 cups cooked chicken, shredded or diced: This protein forms the hearty base of your pot pie, providing savory satisfaction.
- 1 tablespoon olive oil: Perfect for sautéing the veggies with just the right amount of richness.
- 1 small onion, chopped: Adds a sweet aromatic depth that’s essential for flavor building.
- 2 cloves garlic, minced: Brings a subtle punch and warmth to the filling.
- 1 cup diced carrots: Offers sweetness and a lovely color pop.
- 1 cup frozen peas: These add bright green pops and a slight crunch, balancing the creaminess.
- 1/2 cup chopped celery: Provides a mild bitterness and crisp texture to keep things interesting.
- 1/3 cup unsalted butter: The key to a silky roux and rich sauce.
- 1/3 cup all-purpose flour: Works as a thickening agent to give the filling that luscious, gravy-like consistency.
- 1 3/4 cups chicken broth: Infuses savory depth and moisture to the pot pie’s filling.
- 2/3 cup milk or half-and-half: Adds creaminess and smooth mouthfeel.
- Salt and pepper to taste: The final seasoning touch that enhances all the ingredients.
- 1/2 teaspoon dried thyme: Offers a subtle herby note that complements the chicken perfectly.
- 1/2 teaspoon dried parsley: Adds freshness and a mild herbal aroma.
- 1 prepared pie crust (store-bought or homemade): Provides that irresistibly flaky, buttery blanket for your filling.
- 1 egg, beaten (for egg wash): Ensures a golden, shiny crust that looks as good as it tastes.
How to Make Easy Chicken Pot Pie Recipe Your Family Will Love Recipe
Step 1: Prep Your Oven and Veggies
Start by preheating your oven to 400°F (200°C), which is just the right temperature to achieve a perfectly crisp crust. While the oven warms up, heat the olive oil in a large skillet over medium heat and sauté your chopped onions, minced garlic, carrots, and celery. This step softens the veggies and awakens their flavors. After about 5 to 6 minutes, toss in the peas and cooked chicken, then remove the skillet from heat to keep everything nice and tender.
Step 2: Create the Creamy Sauce
Using a separate saucepan, melt the unsalted butter over medium heat to start your roux. Stir in the all-purpose flour and cook it for a minute or two; this step ensures that your sauce won’t have a raw flour taste. Slowly whisk in the chicken broth followed by the milk or half-and-half, keeping the mixture smooth and lump-free. Bring this to a gentle boil, then reduce the heat and let it simmer until the sauce thickens into a silky consistency, about five minutes. Season it with salt, pepper, dried thyme, and parsley to layer on flavor.
Step 3: Combine and Prepare for Baking
Now it’s time to marry the sauce and the chicken-veggie mixture. Pour the creamy sauce into the skillet with the chicken and vegetables, stirring thoroughly so every bite is rich and comforting. Transfer this hearty filling into a 9-inch pie dish, spreading it evenly to get every inch covered. Lay your prepared pie crust on top, trimming any excess and crimping the edges so the crust seals perfectly. Don’t forget to cut a few slits in the top crust to let steam escape while baking.
Step 4: Bake to Golden Perfection
Brush your beaten egg over the crust for that stunning golden sheen we all love. Slide the pie into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s ready when the crust turns a gorgeous golden brown and the filling bubbles around the edges—this means all that creamy goodness inside is piping hot and ready to enjoy. Allow the pot pie to rest for about 10 minutes before serving to let the flavors settle and avoid burning your mouth!
How to Serve Easy Chicken Pot Pie Recipe Your Family Will Love Recipe
Garnishes
While the pot pie is flavorful on its own, a sprinkle of freshly chopped parsley or a few thyme leaves on top adds a pop of color and a fresh herbal aroma that brightens every bite. For a touch of indulgence, you can add a dollop of sour cream or a drizzle of hot sauce for those who like a little kick.
Side Dishes
This dish pairs wonderfully with simple, light sides that won’t compete with the richness of the pot pie. Think of a crisp green salad with a lemon vinaigrette to cut through the creaminess or steamed green beans tossed with a bit of butter and garlic. Roasted root vegetables would also complement the hearty dish beautifully.
Creative Ways to Present
If you want to impress your guests, serve the filling in individual ramekins topped with mini pie crusts. This personal touch makes the meal feel extra special and gives everyone their own perfectly portioned pot pie. Alternatively, try using puff pastry for a flakier, more delicate crust that adds a lovely crunch.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftovers in an airtight container and store them in the fridge. The flavors will actually meld and deepen overnight, making the second serving just as delicious, if not more. Consume within 3 to 4 days for the best taste and safety.
Freezing
Easy Chicken Pot Pie Recipe Your Family Will Love Recipe freezes quite well! Assemble the pot pie completely but don’t bake it yet. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When you’re ready, bake it directly from frozen, just adding extra baking time to ensure the filling heats through and the crust crisps beautifully.
Reheating
Reheat slices of pot pie in a 350°F oven for about 20 minutes until warm and bubbly. Avoid microwaving if you want to keep the crust crispy. A quick reheat in the oven helps revive the texture and flavors just like freshly baked.
FAQs
Can I use leftover chicken to make this pot pie?
Absolutely! Leftover cooked chicken is perfect for this recipe and helps reduce food waste, making it both tasty and economical.
What can I substitute for the store-bought pie crust?
You can use homemade pie dough, puff pastry, or even biscuit dough for a different texture or flavor. Each will bring something unique to the dish.
Is it possible to make this recipe dairy-free?
Yes, swap the butter for a dairy-free alternative, use a non-dairy milk like almond or oat, and ensure your crust is dairy-free. The dish will still be creamy and delicious.
How can I make this recipe vegetarian?
Replace the chicken with hearty vegetables like mushrooms, potatoes, and corn, and use vegetable broth instead of chicken broth for the sauce.
Can I prepare this pot pie in advance?
Definitely! You can assemble it the day before, keep it refrigerated, and bake it fresh when you’re ready to serve, making mealtime stress-free.
Final Thoughts
Making the Easy Chicken Pot Pie Recipe Your Family Will Love Recipe is like creating a warm memory with every bite. This comforting classic never fails to bring smiles around the table and fills your kitchen with irresistible aromas. Give this recipe a try soon—you might just find it becoming your go-to weeknight hero or new family favorite!
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Easy Chicken Pot Pie Recipe Your Family Will Love Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Easy Chicken Pot Pie recipe features a savory filling of tender chicken, mixed vegetables, and a creamy sauce, all encased in a flaky homemade or store-bought pie crust. Perfect for a comforting family meal, it combines simple ingredients and straightforward steps to deliver a classic dish that your family will love.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup chopped celery
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk or half-and-half
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Pie Preparation
- 1 prepared pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to get it ready for baking the pot pie.
- Sauté vegetables and chicken: Heat olive oil in a large skillet over medium heat. Add the chopped onions, minced garlic, diced carrots, and chopped celery, sautéing them until they are softened, about 5 to 6 minutes. Stir in the frozen peas and shredded chicken, then remove the skillet from the heat and set aside.
- Make the roux: In a separate saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1 to 2 minutes to form a roux, which will thicken the sauce.
- Prepare the sauce: Gradually whisk in the chicken broth and milk or half-and-half into the roux. Bring the mixture to a boil, then reduce the heat and let it simmer until it thickens, about 5 minutes. Season the sauce with salt, pepper, dried thyme, and dried parsley to enhance the flavor.
- Combine filling: Pour the thickened sauce into the skillet with the chicken and vegetable mixture. Stir everything together well to ensure an even coating and mixing of ingredients.
- Assemble the pot pie: Transfer the filling into a 9-inch pie dish. Lay the prepared pie crust over the filling, trimming any excess dough around the edges and crimping the edges to seal the pie. Cut slits in the top crust to allow steam to escape while baking.
- Apply egg wash: Brush the beaten egg over the surface of the pie crust to give it a beautiful golden color once baked.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes or until the crust is golden brown and the filling is bubbling. After baking, let the pot pie cool for 10 minutes before serving to allow the filling to set.
Notes
- Use fully cooked chicken such as leftover roast chicken, rotisserie chicken, or poached chicken breasts.
- For a richer sauce, substitute milk with half-and-half or cream.
- Make sure to cut slits in the pie crust top to release steam and prevent sogginess.
- Allow the pot pie to cool slightly before serving to avoid burns from hot filling.
- Can be prepared ahead: assemble the pie and refrigerate before baking.
