When I think of comfort food, chicken pot pie always comes to mind. There’s something magical about that golden, flaky crust and the creamy filling bubbling away inside. The smell of sautéed onions and carrots fills the kitchen, making it feel like home. This recipe is perfect for those busy weeknights or when you’re just craving something warm and satisfying. Plus, it’s a great way to use up leftover chicken! I promise, once you try making this, it’ll become a go-to in your kitchen too.
Chicken Pot Pie
Equipment
- Oven
- Skillet
Ingredients
Ingredients
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 1/3 cup butter for sautéing
- 1/3 cup flour for thickening
- 2 cups chicken broth
- 1 cup milk
- 2 cups shredded cooked chicken
- 1 cup frozen peas
- 1 package pie crust store-bought
- to taste salt
- to taste pepper
- 1/2 tsp thyme
Instructions
- Step 1: Preheat the oven to 425°F (220°C).
- Step 2: In a large skillet, melt the butter over medium heat. Add onions, carrots, and celery, and sauté until soft, about 5-7 minutes.
- Step 3: Stir in the flour and cook for 1 more minute.
- Step 4: Gradually whisk in the chicken broth and milk, bringing to a gentle simmer until thickened.
- Step 5: Add the shredded chicken, peas, and seasonings. Mix well.
- Step 6: Pour the mixture into a pie crust and cover with another crust. Cut slits in the top to allow steam to escape.
- Step 7: Bake for 30-35 minutes, or until the crust is golden brown.
Notes
Nutrition Facts & Health Insights
Calories
When I whip up a chicken pot pie, the calorie count can change based on what I choose to include and how big my portions are. Typically, a serving of homemade chicken pot pie can land anywhere from 300 to 500 calories. If I use a pre-made crust or toss in some extra cheese, that number might go up a little.
Protein, Fat, and Carbs
This dish is a comforting meal with a nice mix of proteins, fats, and carbs. Here’s what you can generally expect:
- Protein: 15-25 grams, thanks to the chicken.
- Fat: 10-20 grams, depending on how much butter or cream I add.
- Carbohydrates: 30-40 grams, mostly from the crust and the veggies.
These figures can vary with your recipe, but chicken pot pie is definitely a filling dish that keeps me satisfied for a long time.
Vitamins, Minerals, and Health Considerations
Chicken pot pie also offers a good splash of vitamins and minerals. Depending on the veggies I toss in, I might get a boost of:
- Vitamin A from carrots
- Vitamin C from peas
- Calcium from the dairy I use
Just keep in mind that the creamy filling and buttery crust mean I should enjoy it in moderation, especially if I’m keeping an eye on my fat intake.
Homemade vs. Frozen: A Side-by-Side Comparison
If I’m trying to choose between homemade and frozen chicken pot pie, here’s a quick breakdown of their differences:
- Homemade: Usually fresher, I can control the ingredients, and I can load it with more veggies. Plus, I can skip any preservatives!
- Frozen: Super convenient and quick, but they often have more sodium and preservatives. The taste might not match that of a homemade pie, but they definitely save me time on busy nights.
Whichever option I go for, chicken pot pie is always a lovely meal that warms me up and fills my belly!
How to Make Chicken Pot Pie (Step-by-Step Guide)
Classic Oven-Baked Method
Making a classic chicken pot pie feels like wrapping up in a warm hug with a flaky crust. I start by preheating my oven to 425°F (220°C). In a large skillet, I melt about 1/3 cup of butter over medium heat and add 1 cup of diced onions, carrots, and celery. I sauté these until they’re soft and fragrant, around 5-7 minutes. Then, I stir in 1/3 cup of flour to create a roux, cooking it for another minute to get rid of that raw flour taste.
Next, I gradually whisk in 2 cups of chicken broth and 1 cup of milk, letting it come to a gentle simmer. This part is where the magic happens — it’ll thicken beautifully. I add in 2 cups of shredded cooked chicken, a cup of frozen peas, and season it all with salt, pepper, and a pinch of thyme.
Now, I pour this comforting mixture into a pie crust (a store-bought one works great too!) and cover it with another crust. I make sure to cut a few slits in the top to let the steam escape. I bake it for about 30-35 minutes, or until the crust turns golden brown and that delicious aroma fills my kitchen.
Air Fryer Chicken Pot Pie Bites
If I’m looking for a quick twist, I love making chicken pot pie bites in the air fryer! I use store-bought puff pastry and cut it into squares. I fill each square with the same chicken mixture from before, fold them over, and seal the edges with a fork. I air fry them at 375°F (190°C) for about 12-15 minutes until they’re golden and crispy. These little bites are perfect for a snack or as a fun appetizer!
Common Mistakes & Solutions
A common mistake I see is overcooking the filling, which can leave me with a dry pot pie. Tip: I make sure my chicken is cooked just until tender before adding it to the pie. Also, if my crust starts browning too fast, I simply cover the edges with foil to prevent burning while the filling finishes cooking.
Pro Tips for Flavor & Texture
To take the flavor up a notch, I like to add a splash of white wine to the filling before simmering. A sprinkle of fresh herbs like parsley or rosemary right before serving adds a lovely touch. If I want a bit of crunch, I enjoy sprinkling some crushed crackers or breadcrumbs on top before baking for an extra layer of texture!
Creative Variations & Serving Ideas
When it comes to chicken pot pie, the options are endless! I can easily switch up the flavors and ingredients to keep things fresh and exciting. Here are a couple of fun ideas to inspire my next pot pie adventure:
Regional & International Twists
- Buffalo Chicken Pot Pie: I add a kick by mixing in some buffalo sauce and blue cheese. It’s a spicy twist that warms me right up!
- Mexican Chicken Pot Pie: I incorporate black beans, corn, and a sprinkle of taco seasoning. Topping it off with some shredded cheese gives it a cheesy, zesty finish.
- Italian Chicken Pot Pie: I use Italian herbs like basil and oregano and toss in some sun-dried tomatoes and mozzarella cheese. It’s like a comforting hug with a Mediterranean twist.
Suggested Sides & Pairings
To round out my meal, I consider these simple sides that pair beautifully with chicken pot pie:
- Simple Green Salad: A light salad with mixed greens, cherry tomatoes, and a zesty vinaigrette balances the richness of the pot pie.
- Garlic Bread: Who can resist warm, buttery garlic bread? It’s perfect for soaking up any leftover gravy.
- Roasted Vegetables: I toss some seasonal veggies in olive oil, salt, and pepper, and roast them until golden. They add a lovely crunch alongside the creamy pie.
I love getting creative with my pot pie and sides! The kitchen is my playground, and every variation can turn into a delicious new memory. For more delicious chicken recipes, check out this resource for inspiration!
Step-by-Step Video: chicken pot pie recipe
Frequently Asked Questions about chicken pot pie recipe
Question: Can I use frozen chicken instead of cooked?
Answer: Absolutely! Just make sure to cook it through before adding it to the pie. You can sauté it in the skillet until it’s tender, then shred it.
Question: How do I store leftovers?
Answer: Let the pie cool completely, then cover it tightly and store it in the fridge for up to 3 days. Reheat in the oven for the best results!
Question: Can I freeze chicken pot pie?
Answer: Yes! Just make sure it’s fully cooled, then wrap it well in plastic wrap and foil. It can be frozen for up to 3 months. Bake from frozen, adding extra time if needed.
My Final Thoughts
There’s nothing quite like pulling a chicken pot pie from the oven, the crust golden and inviting, the aroma filling the air. It’s the kind of dish that brings everyone to the table, ready to enjoy a comforting meal together. Whether you stick to the classic recipe or try one of the fun variations, I hope you find joy in making it. Try it once — you’ll make it again next week!