Chicken Pot Pie

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Homemade Chicken Pot Pie is the ultimate comfort food, bringing the warmth of home cooking to your table. Packed with tender chicken, vibrant vegetables, and a creamy sauce, all encased in a flaky pie crust, this recipe is sure to please everyone. Whether you’re serving it for a family dinner or sharing it with friends, this dish evokes cozy memories and delightful flavors.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 380
• Protein: 24g
• Carbohydrates: 33g
• Fat: 18g
• Fiber: 3g
• Sugar: 2g
• Sodium: 580mg

Why Make This Chicken Pot Pie

Crafting your own Chicken Pot Pie allows you to control the ingredients and customize the flavors. The combination of tender chicken and colorful veggies creates a dish that’s both hearty and wholesome. It’s an excellent make-ahead meal, perfect for weeknight dinners or comforting leftovers. Plus, it’s a fantastic way to use up any leftover chicken you may have!

How to Make Chicken Pot Pie

Ingredients:

• 1 lb chicken breast, cooked and shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, diced
• 1/2 cup onion, chopped
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 2 pie crusts (store-bought or homemade)

Directions:

### Step 1: Preparation

First, preheat your oven to 425°F (220°C). This ensures that your pie will bake evenly and the crust will become beautifully golden brown.

### Step 2: Sautéing Vegetables

In a skillet, melt the butter over medium heat. Once melted, add the chopped onions, diced carrots, and potatoes. Sauté these ingredients until they soften, which should take about 5-7 minutes. This mix will create a flavorful base for your filling.

### Step 3: Mixing in Sauce

Next, stir in the flour, cooking for about a minute until it’s lightly toasted. Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens into a creamy sauce. This step is crucial as it binds all the ingredients together. After that, fold in the shredded chicken, peas, salt, black pepper, and thyme.

### Step 4: Assembling and Baking

Pour the chicken filling into one pie crust placed in a pie dish. Carefully cover it with the second pie crust, sealing the edges. Don’t forget to cut a few small slits in the top crust to allow steam to escape. This prevents the filling from bubbling over while baking. Place the pie in the oven and bake for 30-35 minutes, or until the crust turns golden brown. Once done, let it cool for a few minutes before slicing and serving.

How to Serve Chicken Pot Pie

Serve your Chicken Pot Pie warm, straight from the oven. Pair it with a simple green salad or some crusty bread for a complete meal. For a twist, consider adding a sprinkle of fresh herbs on top for added flavor and presentation.

How to Store Chicken Pot Pie

If you have leftovers (which is rare, but it happens!), store the pie in an airtight container in the refrigerator for up to 3 days. You can also freeze individual portions for up to 3 months. To reheat, simply pop it in the oven at 350°F (175°C) until warmed through.

Expert Tips for Perfect Chicken Pot Pie

• For extra flavor, try adding garlic to the sauté when cooking the vegetables.
• Swap out the chicken for turkey or use a mix of vegetables for a vegetarian version.
• If you want a lighter version, use reduced-fat milk and whole wheat flour in the sauce.
• Allow the pie to rest before cutting to ensure the filling sets nicely.

Delicious Variations

• Creamy Mushroom Chicken Pot Pie: Add sautéed mushrooms for an earthy twist.
• Curry Chicken Pot Pie: Incorporate a tablespoon of curry powder for a spiced flavor profile.
• Vegetable Pot Pie: Replace chicken with an assortment of your favorite vegetables like zucchini and bell peppers for a meatless option.

Frequently Asked Questions

• Can I use frozen vegetables?
  Absolutely! Frozen vegetables work beautifully and save time. Just add them in the same step you would fresh ones.

• Can I make Chicken Pot Pie in advance?
  Yes, you can prepare the filling a day ahead and store it in the fridge. Assemble the pie the next day and bake fresh.

• Why is my pie crust soggy?
  Be sure to cook the filling to a thick consistency before placing it in the pie crust. Also, baking it at a high temperature helps create a crisp crust.

• What can I substitute for chicken?
  Shredded rotisserie chicken, turkey, or even chickpeas can serve as excellent protein alternatives.

• How do I know when the pie is fully cooked?
  The crust should be golden brown, and the filling should be bubbling slightly at the edges. Use a knife to check if the filling is hot throughout.

Conclusion

Chicken Pot Pie is a timeless comfort food that combines the heartiness of chicken and vegetables with a creamy sauce, all wrapped in a flaky crust. It’s simple to make, incredibly satisfying, and perfect for sharing. Once you try this recipe, it’s bound to become a staple in your kitchen. Enjoy the delicious aromas filling your home and the delightful smiles around your table. Happy cooking!

Feel free to adjust any details as necessary!

Homemade Chicken Pot Pie

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• Author: lydia
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting Chicken Pot Pie filled with tender chicken, vibrant vegetables, and a creamy sauce, all in a flaky crust.

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Ingredients

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• 1 lb chicken breast, cooked and shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, diced
• 1/2 cup onion, chopped
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 2 pie crusts (store-bought or homemade)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Melt the butter in a skillet over medium heat. Add onions, carrots, and potatoes; sauté until softened, about 5-7 minutes.
3. Stir in the flour, cooking for about a minute. Gradually whisk in chicken broth and milk until thickened into a creamy sauce.
4. Fold in shredded chicken, peas, salt, black pepper, and thyme.
5. Pour the chicken filling into one pie crust in a pie dish. Cover with the second pie crust and seal the edges, cutting small slits in the top to allow steam to escape.
6. Bake for 30-35 minutes until the crust is golden brown. Cool for a few minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual portions for up to 3 months. Reheat in the oven at 350°F (175°C).

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 2g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 85mg