🥧 Extra Cozy Chicken Pot Pie (Makes 2 Pies!)
🛒 Ingredients
• 2–4 lbs chicken, cubed
• 3 lbs red potatoes, cubed then par-cooked
• Carrots & celery, diced
• 1 bag frozen peas
• Butter (for cooking + roux)
• 8–10 tbsp flour
• 4 cups milk + 2 cans milk
• 1 can cream of anything (celery used)
• Chicken bouillon: 2–4+ tbsp, to taste
• ~½ a small container poultry seasoning (used throughout)
• Salt & pepper
• 8 pie crusts total (4 per pie)
👩🍳 Instructions
1. Cook celery & carrots in butter with salt, pepper & poultry seasoning. Set aside.
2. Cook chicken with same seasonings. Set aside.
3. Make roux: melt butter, whisk in flour.
4. Slowly whisk in 4 cups milk until thick.
5. Whisk in cream soup + 2 cans milk. Season generously.
6. In an extra-large pot or extra-large bowl, combine chicken, veggies, potatoes & peas.
7. Add creamy sauce mixture and fold gently until combined.
8. Line rectangle baking dish with 2 crusts on bottom.
9. Add filling, top with 2 overlapping crusts.
10. Bake 425°F for 45–50 min.
11. Rest 20 min. Serve one, freeze one, or give one away 💛
#chickenpotpie #easyrecipe #comfortfood #dinnerideas #familydinner
Chicken pot pie is the ultimate comfort food that combines tender chicken, hearty vegetables, and a rich creamy sauce all encased in flaky pie crust. This recipe is perfect for anyone looking to prepare a warm and satisfying meal that can easily serve a family or be enjoyed later as leftovers. Using a combination of red potatoes, carrots, celery, and frozen peas adds both nutrition and diverse textures to the filling, while the poultry seasoning and chicken bouillon ensure a flavorful taste throughout. When preparing this pot pie, making a roux with butter and flour is key to achieving the thick, velvety sauce. Slowly whisking in milk and cream soup balances creaminess and flavor, creating a luscious base that binds the ingredients together. The use of four pie crusts per pie (two for the bottom and two overlapped on top) ensures a sturdy yet flaky crust that crisps beautifully during baking. For a foolproof cooking experience, cooking the vegetables and chicken separately before combining helps maintain their ideal textures and ensures all seasonings are well absorbed. Baking the pie at 425°F for about 45–50 minutes allows the crust to become perfectly golden brown, while a resting period after baking helps the filling firm up, making slicing easier. This recipe also provides flexibility–make two pies so you can serve one immediately and freeze the other for future quick dinners. Chicken pot pie is widely loved because it’s adaptable; you can swap the cream of celery soup with cream of mushroom or chicken for a subtle flavor change. Additionally, feel free to adjust the amount of poultry seasoning and bouillon to suit your taste preferences. Incorporating this homemade chicken pot pie into your meal planning offers a hearty option that satisfies comfort food cravings while providing a balanced combination of protein, vegetables, and carbohydrates. This dish is especially perfect during colder months when warm, nourishing meals are most appreciated. Whether feeding family or sharing with friends, this recipe is sure to become a cherished favorite in your home cooking repertoire.
