This Classic Chicken Pot Pie is a warm hug on a plate! With tender chicken, veggies, and a creamy filling, all wrapped in a flaky crust, it’s super comforting.
I love making this dish on chilly days. It fills the kitchen with yummy smells and is perfect for family dinners. Plus, who can resist a golden crust? It’s simply irresistible! 😋
Key Ingredients & Substitutions
Chicken: I recommend using rotisserie chicken for its flavor and ease. If you prefer, you can boil or bake your own chicken. You can also use turkey if you have leftovers!
Vegetables: Carrots, peas, potatoes, and celery add great texture and taste. You could swap the potatoes for sweet potatoes or mix in green beans or corn if you like!
Butter & Flour: The butter is essential for creating a rich roux, which thickens the filling. You can use margarine or a dairy-free butter alternative if you’re lactose intolerant.
Chicken Broth: For a boost of flavor, look for low-sodium chicken broth. Vegetable broth can also work well if you’re aiming for a vegetarian option.
Pie Crust: Store-bought crusts are super convenient. If you’re up for it, homemade crusts offer a fresh taste. Gluten-free crusts are available too if needed.
How Do You Make a Creamy Filling Without Lumps?
Getting a smooth, creamy filling is super important for a great pot pie. Follow these steps to avoid lumps:
- Start by melting the butter, then whisk in the flour until smooth. This is your roux and should cook for a couple of minutes.
- When adding chicken broth and milk, do it gradually. Whisk continuously as you pour—this helps the liquids incorporate evenly!
- Keep cooking until the mixture starts to bubble and thicken. This usually takes about 5-7 minutes.
By using these techniques, you can ensure your filling is silky and delicious, making your pot pie even more enjoyable!
Classic Chicken Pot Pie with Creamy Filling
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, diced (rotisserie or boiled)
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, peeled and diced
- 1/2 cup celery, diced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
For the Crust:
- 1 package refrigerated pie crusts (2 crusts) or homemade pie crust
- 1 egg (for egg wash)
How Much Time Will You Need?
This comforting chicken pot pie takes about 15 minutes for prep and about 30–35 minutes for baking. Don’t forget to let it cool for about 5-10 minutes before serving! Overall, you’ll need around 1 hour to get this delicious dish on the table.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C) so it’s hot and ready for baking the pot pie!
2. Cook the Vegetables:
In a medium saucepan, throw in the diced carrots, peas, potatoes, and celery with a splash of water. Cook over medium heat until the veggies are tender but not mushy, usually about 5-7 minutes. Drain any excess water and set the veggies aside.
3. Make the Creamy Filling:
In a large skillet, melt the butter over medium heat. Once melted, stir in the flour, salt, pepper, thyme, and garlic powder. Stir constantly for about 2 minutes to create a roux. Next, gradually whisk in the chicken broth and milk (or cream). Keep stirring until the mixture thickens and starts to bubble—this should take about 5 minutes.
4. Combine Ingredients:
Once your creamy mixture is thickened, fold in the diced chicken and the drained vegetables. Mix everything together and remove the skillet from heat.
5. Assemble the Pot Pie:
Roll out one of the pie crusts and lay it gently inside a 9-inch pie dish. Pour the creamy chicken filling into the crust, spreading it out evenly. Then, cover it with the second pie crust. Seal the edges by crimping them together and don’t forget to cut a few slits in the top crust to allow steam to escape.
6. Apply Egg Wash:
Beat the egg in a small bowl and brush it over the top crust. This will give it a gorgeous golden color when it bakes!
7. Bake and Enjoy:
Place the pot pie in your preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Once it’s ready, let it cool for 5-10 minutes before digging in.
Enjoy your hearty and creamy Classic Chicken Pot Pie with friends and family!
FAQ for Classic Chicken Pot Pie
Can I Use Frozen Vegetables Instead?
Absolutely! Frozen mixed vegetables are a great time-saver. Just add them directly to the sauce when making the filling and cook until they are heated through.
How Can I Make This Recipe Gluten-Free?
To make this chicken pot pie gluten-free, use a gluten-free flour blend in place of all-purpose flour for the roux. Additionally, choose gluten-free pie crusts available in stores or make your own with gluten-free flour.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat single portions in the microwave or warm the entire pie in the oven at 350°F (175°C) until heated through.
Can I Freeze the Pot Pie Before Baking?
Yes! Assemble the pot pie but do not bake. Instead, cover it tightly with plastic wrap and foil before freezing. When ready to bake, thaw in the fridge overnight, then bake according to the recipe instructions.