Chicken Pot Pie

Today I’m bringing you my cozy Chicken Pot Pie and I’m excited because this recipe always reminds me how comforting a homemade meal can feel especially on days when I just want something warm and satisfying.

I love how everything comes together in one pan at first then transforms into a creamy filling that feels like a little bowl of comfort.

I find myself making this often because it gives me that homemade aroma that fills the kitchen and instantly makes the day feel calmer and brighter.

I’m sharing it with you because I know how reassuring it is to have a dish that feels nostalgic yet easy enough to pull together on a regular weeknight.

So let’s dive in and make this hearty classic that always brings a gentle moment of comfort to the table.

Ingredients

Here’s what I use for this recipe and you can always adjust it to your preference

• Cooked chicken – Adds hearty protein and makes the filling rich and satisfying.
• Carrots – Bring color sweetness and tender bites to the filling.
• Celery – Adds a fresh aromatic crunch that softens beautifully when cooked.
• Onion – Builds the base flavor and adds savory depth.
• Garlic – Enhances the overall aroma and warmth.
• Flour – Helps thicken the sauce into a creamy gravy.
• Butter – Adds richness and creates the base for the roux.
• Chicken broth – Forms the flavorful liquid that blends with the roux to create the sauce.
• Peas – Add pops of color and a gentle sweetness.
• Fresh herbs – Give brightness and fresh aroma to the filling.
• Pie crust – Creates that flaky comforting topping.

Tools You’ll Need

• Large skillet – Lets the veggies sauté and the filling come together smoothly.
• Wooden spoon – Helps me stir the roux and filling gently without breaking the veggies.
• Measuring cups – Useful for keeping the sauce and broth ratios right.
• Ramekins or pie dish – Holds the pot pie filling and crisps the crust beautifully.
• Baking sheet – Catches any potential drips and makes transferring easier.

Instructions

Step 1: Sauté the Vegetables

I start by melting butter in a large skillet then I add the carrots celery and onion sautéing until they soften slightly and smell fragrant.

Step 2: Add Garlic and Flour

I stir in the garlic for a moment then I sprinkle the flour over the vegetables stirring to coat everything evenly. This begins the roux that will thicken the sauce.

Step 3: Pour in the Broth

I slowly pour in the chicken broth while stirring constantly. I keep stirring until the mixture becomes smooth and thickens into a silky gravy.

Step 4: Add Chicken Peas and Herbs

I add the cooked chicken peas and fresh herbs into the skillet mixing everything together. I let it simmer for a few minutes so all the flavors blend well.

Step 5: Prepare the Crust

I fill my ramekins or pie dish with the warm filling then I gently place the pie crust on top pressing the edges lightly so it seals.

Step 6: Bake

I bake the pot pies in a preheated oven at 400°F until the crust is golden and crisp which usually takes around 20 to 25 minutes.

Step 7: Cool and Serve

I let the pot pies cool slightly so the filling can set a bit before serving.

Tips

I’ve learned that cutting the veggies into similar sizes helps them cook evenly. Sometimes I add a splash of cream for extra richness or use leftover rotisserie chicken when I need a quick shortcut. Fresh herbs brighten the dish beautifully but dried herbs work in a pinch too. If I want the crust extra golden I brush it lightly with milk before baking.

Ways to Serve

I love serving Chicken Pot Pie piping hot straight from the oven because the creamy filling and flaky crust are at their best fresh. You can pair it with a simple green salad to balance the richness or serve it with roasted vegetables for a heartier meal. Sometimes I even make mini versions for gatherings because they feel personalized and special while still being easy to prepare.

Storage Instructions

I store leftovers in the refrigerator in airtight containers for up to three days. When reheating I warm them in the oven so the crust stays crisp instead of soggy. If I’m planning ahead I freeze the unbaked pot pies tightly wrapped which makes them perfect for a last-minute comforting dinner. I just bake them straight from frozen adding a few extra minutes.

Frequently Asked Questions

Can I make Chicken Pot Pie ahead of time

Yes you can prepare the filling in advance and store it in the fridge until you’re ready to assemble and bake.

Can I use store-bought crust for my Chicken Pot Pie

Absolutely it saves time and still gives delicious flaky results.

Can I freeze Chicken Pot Pie

Yes freezing the unbaked pie works wonderfully and makes dinner easy later on.

Can I make a dairy free Chicken Pot Pie

Yes you can use dairy free butter and a dairy free milk or broth thickened with flour.

See You in the Kitchen

I hope you try this Chicken Pot Pie soon because it’s comforting classic and always a favorite at the table. I’d love to hear how yours turns out so feel free to share and don’t forget to save this recipe anytime you need a warm and cozy meal.

Happy Cooking!

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