This classic comfort food gets a simplified makeover with this Homemade Easy Chicken Pot Pie recipe. Packed with tender chicken, a medley of colorful vegetables, and a creamy, flavorful sauce, all encased in a flaky, golden crust, this pot pie is a guaranteed crowd-pleaser. Forget those store-bought versions – this homemade delight is surprisingly simple to make and tastes infinitely better.
Why you will love this recipe:
- Easy to make: Using pre-cooked chicken and frozen vegetables cuts down on prep time, making this pot pie a weeknight-friendly option.
- Comforting and satisfying: The creamy filling and flaky crust create a truly comforting and satisfying meal, perfect for chilly evenings.
- Customizable: Easily adapt the vegetables and seasonings to suit your preferences.
- Homemade taste without the fuss: Skip the complicated pie crust recipes and use store-bought dough for a quick and easy shortcut.
- Family-friendly: A dish that both kids and adults will love!
Ingredients:
- 1 recipe of pie dough (store-bought or homemade)
- 1 lb chicken breast, cooked & shredded
- 2 cups frozen vegetables (peas, carrots, corn, green beans – a mix is great!)
- 4 Tbsp unsalted butter
- ½ onion, finely chopped
- 3 garlic cloves, minced
- 3 Tbsp all-purpose flour
- 1 ½ cups chicken broth
- ⅔ cup heavy whipping cream
- 1 ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp Italian seasoning
Preparation:
Step 1: Prepare one recipe of pie dough according to your preferred recipe (or use store-bought). Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to chill. This will make it easier to roll out.
Step 2: If you haven’t already, cook your chicken breast. You can bake, poach, or grill it. Once cooked, shred the chicken into bite-sized pieces and set aside. Using pre-cooked rotisserie chicken is also a great shortcut!
Step 3: In a large skillet or saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until softened, about 5-7 minutes. This step is crucial for building flavor in the base of your pot pie.
Step 4: Add the minced garlic to the skillet and cook until fragrant, about 30 seconds. Be careful not to burn the garlic, as it can become bitter.
Step 5: Whisk in the all-purpose flour into the skillet. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help to thicken the sauce. Make sure to cook out the raw flour taste.
Step 6: Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth.
Step 7: Stir in the heavy whipping cream, salt, pepper, and Italian seasoning. Bring the sauce to a simmer and cook until it thickens, stirring frequently, about 5 minutes. The sauce should be thick enough to coat the back of a spoon.
Step 8: Stir in the frozen vegetables and shredded chicken. Once the filling comes to a boil, remove from heat and let it cool slightly. This is important to prevent the crust from becoming soggy.
Step 9: Preheat your oven to 375°F (190°C).
Step 10: On a lightly floured surface, roll out half of the pie dough into a circle slightly larger than your pie pan. Carefully transfer the dough to the pie pan and gently press it into the bottom and up the sides. Trim any excess dough and crimp the edges decoratively.
Step 11: Pour the cooled chicken pot pie filling into the prepared pie crust.
Step 12: Roll out the remaining pie dough into a circle slightly larger than the pie pan. Carefully place it over the filling. Trim any excess dough and crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape. This will prevent the crust from puffing up too much and potentially bursting.
Step 13: Cover the pot pie loosely with foil and bake for 40 minutes. This will prevent the crust from browning too quickly.
Step 14: Remove the foil and continue baking for an additional 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
Step 15: Let the pot pie cool for at least 10-15 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.
COOKING Rating:
- Ease of Preparation: Medium
- Taste: Excellent
- Likelihood of Success: High
Serving Suggestions:
- Serve warm as a main course.
- Pair with a simple side salad or green beans.
- A dollop of sour cream or plain yogurt adds a nice tang.
Tips:
- For a richer flavor, use bone-in chicken breasts and make your own chicken broth.
- Add other vegetables like mushrooms, potatoes, or celery to the filling.
- If you don’t have heavy whipping cream, you can use half-and-half or milk, but the sauce will be less rich.
- Brush the top crust with an egg wash (1 egg beaten with 1 tablespoon of water) for an even more golden brown finish.
- To prevent the bottom crust from becoming soggy, blind bake it for 10 minutes before adding the filling.
- If the crust starts to brown too quickly, cover it with foil again.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Nutritional Information (approximate, per serving):
- Calories: 450-550 (depending on ingredients and serving size)
- Protein: 25-35g
- Sodium: 800-1000mg
Conclusion:
This Homemade Easy Chicken Pot Pie recipe is a delicious and comforting meal that’s perfect for any occasion. With its tender chicken, flavorful vegetables, creamy sauce, and flaky crust, it’s sure to become a family favorite. The simplified preparation makes it accessible for even beginner cooks, proving that homemade doesn’t have to be complicated. So, ditch the canned soup and frozen dinners, and give this recipe a try – you won’t be disappointed! This is a perfect meal for a cold day, and it is sure to be a repeat on your menu!
Questions and Answers:
Q1: Can I use store-bought pie crust to save time?
A: Absolutely! Using store-bought pie crust is a great way to simplify this recipe. Just make sure to choose a high-quality crust for the best flavor and texture. Many options are available and can be found in the refrigerated section of most grocery stores.
Q2: What if I don’t have heavy whipping cream?
A: If you don’t have heavy whipping cream, you can substitute half-and-half or milk. However, keep in mind that the sauce will be less rich and creamy. You can also add a tablespoon of cornstarch to the milk to help thicken the sauce.
Q3: Can I add other vegetables to the pot pie?
A: Definitely! Feel free to customize the vegetable mix to your liking. Mushrooms, potatoes, celery, peas, or carrots are all great additions. Just make sure to chop them into bite-sized pieces so they cook evenly.
Q4: How do I prevent the bottom crust from becoming soggy?
A: To prevent a soggy bottom crust, you can blind bake it for 10 minutes before adding the filling. This involves pre-baking the crust before adding the filling to help it crisp up. You can also brush the bottom crust with a thin layer of beaten egg white before adding the filling.
Q5: Can I freeze the chicken pot pie for later?
A: Yes, you can freeze the chicken pot pie. Assemble the pot pie according to the recipe instructions, but don’t bake it. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. When ready to bake, thaw the pot pie overnight in the refrigerator. Bake as directed in the recipe, adding an extra 10-15 minutes to the baking time.
