Chicken Pot Pie 🐓🥧
Ingredients (common basics)
* 2-3 cooked chicken breasts (shredded or diced)
* 1 cup carrots, diced
* 1 cup celery, diced
* 1 cup peas (frozen is fine)
* 1 cup corn (frozen is fine)
* 1/4 of an onion, diced
* 1 Tbs minced garlic
* 3 tbsp butter
* 3 tbsp flour
* 2 cups chicken broth
* ½ cup heavy cream
* Choice of seasonings (optional)
* 1 or 2 pie crusts (store-bought or homemade)
Steps
1. Preheat
* Preheat oven to 375°F.
2. Sauté vegetables
* In a large skillet, melt 3 tbsp butter.
* Add garlic, onion, carrots, and celery. Cook until softened (about 5–7 minutes).
3. Make the filling
* Sprinkle 3 tbsp flour over the vegetables and stir for 1 minute.
* Slowly pour in 2 cups chicken broth, stirring until smooth.
* Add ½ cup heavy cream.
* Simmer 3–5 minutes until thickened.
* Season with choice of seasonings.
4. Add chicken, peas & corn.
* Stir in the cooked chicken, peas and corn.
* Remove from heat.
5. Assemble the pie
* Place a pie crust in a pie dish (if using bottom crust).
* Par-bake bottom crust for 10-15 minutes. Remove and cool.
* Once bottom crust is cool, Pour the filling into the crust.
* Cover with top crust.
* Crimp edges and cut small slits for steam.
* Apply egg wash (before or after slits)
6. Bake
* Bake 25-30 minutes, until crust is golden brown.
* If edges brown too fast, cover with foil.
7. Rest and serve
* Let sit 10 minutes before slicing.
Chicken pot pie is a comforting classic that brings together a medley of flavors and textures in one delicious dish. The base of this recipe relies on common kitchen staples such as chicken broth, butter, flour, and a mix of fresh and frozen vegetables including peas, corn, carrots, and celery. Using cooked, shredded chicken breasts as protein adds a hearty touch while keeping the filling rich and satisfying. To achieve the perfect filling, it's important to evenly sauté vegetables like diced onions, garlic, carrots, and celery in butter until tender but not mushy. This step releases natural sweetness and deepens the flavor profile. Creating a roux by adding flour helps thicken the broth and cream mixture, resulting in a luscious, velvety texture that coats every bite. The addition of heavy cream further enriches the filling, balancing the savory chicken broth base. Pre-baking the bottom pie crust is a crucial technique to avoid sogginess from the moist filling. By par-baking for 10 to 15 minutes and allowing it to cool before adding the filling, you lock in a crisp factor that contrasts beautifully with the creamy center. The top crust, sealed and vented with small slits, traps heat while allowing steam to escape, ensuring the crust bakes evenly to a golden brown. Seasonings can be customized to your taste—common choices include garlic powder, paprika, salt, pepper, and bay leaves, enhancing the depth without overpowering the natural flavors. Applying an egg wash to the crust before baking adds a glossy, appetizing finish. Once baked, letting the pie rest for about 10 minutes before slicing helps the filling set and prevents it from spilling out, making each serving neat and satisfying. Chicken pot pie not only makes for a great family dinner but is perfect for meal prepping, with leftovers tasting just as delicious the next day. This recipe is approachable for cooks new to pot pies but robust enough to impress guests. By focusing on fresh ingredients, homemade elements, and key baking techniques, you can create a classic dish that's warm, flavorful, and truly comforting.
