As the chill of winter settles in and evenings grow longer, there’s nothing quite like the soothing embrace of a homemade Chicken Pot Pie to warm the soul. I remember the first pot pie I ever made; the sound of the crust flaking as I dug my fork in sent me into a world of comfort I didn’t know I craved. With its buttery, flaky crust cradling tender chicken and a colorful medley of vegetables in a rich, creamy sauce, it’s truly a celebration of home cooking.
This Double Crust Chicken Pot Pie is not just a dish; it’s a nostalgic experience that transforms an ordinary night into something special. Whether you’re entertaining friends or enjoying a quiet dinner with loved ones, this recipe is a reliable crowd-pleaser that promises to satisfy your comfort food cravings. Plus, it’s easy enough to whip up for a weeknight meal or to impress your guests. Ready to fill your kitchen with delightful aromas? Let’s dive into the ultimate Chicken Pot Pie recipe!
Why is this Chicken Pot Pie Recipe a Must-Try?
Comforting Warmth: This Chicken Pot Pie Recipe provides a heartwarming dish perfect for chilly evenings, wrapping you in a cozy embrace with every bite.
Easily Customizable: Swap out veggies or proteins to suit your taste, making it a versatile go-to for any meal.
Flavor Explosion: A symphony of rich, savory flavors from chicken and fresh vegetables dances in a creamy sauce that everyone will adore.
Crispy, Flaky Crust: The golden, buttery crust is the ideal counterpart, delivering a delightful crunch with each forkful.
Crowd-Pleasing Delight: Perfect for family dinners or gatherings, guaranteed to impress both friends and family alike!
Effortless Preparation: Simple instructions mean you can whip it up even on a busy weekday, making home-cooked comfort food accessible.
Chicken Pot Pie Recipe Ingredients
For the Crust
- All-Purpose Flour – Provides structure for the crust; a gluten-free blend can be used for a gluten-free version.
- Butter – Contributes flakiness and richness to the crust; substitute with vegan margarine for a dairy-free option.
- Shortening – Enhances the tenderness of the crust; can be replaced with more butter for a fully butter crust.
- Salt – Boosts flavor in both the crust and filling; essential for seasoning.
For the Filling
- Chicken Breast – The main protein; for quicker prep, you can use pre-cooked chicken.
- Carrots and Celery – Adds flavor and crunch; diced potatoes or green beans work as substitutes.
- Onion and Garlic – Builds depth in the gravy; optional, but highly recommended for enhanced flavor.
- Frozen Peas – Introduces color and sweetness; fresh peas can be used if in season.
For the Sauce
- Flour (for thickening) – Thickens the gravy; cornstarch can be used for a gluten-free alternative.
- Chicken Broth and Half-and-Half – Forms the creamy sauce base; full-fat coconut milk is a great dairy-free substitute.
For Finishing Touches
- Egg (for wash) – Provides a beautiful golden sheen to the crust; omit for a vegan alternative.
With this Chicken Pot Pie Recipe, you’re set to create a wonderful comfort food experience that brings warmth to any gathering!
How to Make Chicken Pot Pie
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Prepare the crust: In a large mixing bowl, combine all-purpose flour, salt, butter, and shortening until the mixture resembles coarse crumbs. Chill for at least 2 hours in the refrigerator for the best texture.
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Cook chicken and veggies: In a pot of boiling water, cook the chicken breast, carrots, and celery until tender. Drain and let cool, then chop into bite-sized pieces.
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Sauté the aromatics: In a skillet over medium heat, melt some butter and sauté diced onions and minced garlic until fragrant and translucent. This should take about 2-3 minutes.
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Make the gravy: Stir in flour, salt, and any desired thyme, combining thoroughly. Gradually pour in chicken broth and half-and-half, stirring constantly until the sauce thickens and bubbles, about 5-7 minutes.
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Roll out the crust: Retrieve your chilled dough and roll out half of it on a floured surface to fit into your pie dish. Place the dough in the dish carefully, ensuring there are no cracks.
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Assemble the pie: Layer the cooked chicken, carrots, celery, and frozen peas over the crust. Pour the thickened gravy evenly over the filling.
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Cover with second crust: Roll out the remaining dough and lay it over the filling, sealing the edges by crimping with a fork. Cut a few slits in the top to allow steam to escape.
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Bake to perfection: Brush the top with an egg wash for a golden finish and bake in a preheated oven at 425°F (218°C) for approximately 30-35 minutes, or until the crust is golden brown.
Optional: Serve with a sprinkle of fresh thyme for an extra touch of flavor.
Exact quantities are listed in the recipe card below.
Chicken Pot Pie Variations
Feel free to get creative and make this comforting Chicken Pot Pie uniquely yours with these delightful twists!
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Vegetarian: Swap chicken for a mix of mushrooms and zucchini for a hearty veggie option that still satisfies.
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Spicy Twist: Add diced jalapeños or crushed red pepper flakes to introduce a warming heat to your filling.
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Herbal Infusion: Experiment with fresh herbs like rosemary or sage to elevate the flavor profile with aromatic notes.
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Biscuit Topping: Replace the traditional crust with fluffy biscuit dough for a delightful twist that’s incredibly comforting.
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Colorful Medley: Incorporate vibrant veggies like bell peppers or kale for added nutrition and a pop of color.
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Cheesy Goodness: Stir in some shredded cheddar or Gruyère cheese into the filling for a rich, cheesy flavor that melds beautifully.
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Chicken Stock Substitute: Use vegetable broth in place of chicken broth for a lighter, yet equally delicious flavor base.
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Flavorful Gravy Upgrade: Add a splash of white wine during the gravy-making process for a sophisticated undertone.
How to Store and Freeze Chicken Pot Pie
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure to let it cool to room temperature before sealing to maintain its texture.
Freezer: For longer storage, freeze the unbaked Chicken Pot Pie for 2-3 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn.
Reheating: When ready to enjoy, bake directly from frozen at 425°F (218°C) for an additional 10-15 minutes, until the crust is golden and heated through.
Thawing: Alternatively, thaw in the fridge overnight before baking for a more even bake and perfect texture.
Expert Tips for Chicken Pot Pie
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Chill Your Dough: Make sure your pie crust is well chilled before rolling it out; this ensures a perfectly flaky texture in your Chicken Pot Pie.
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Use the Right Dish: Opt for a glass or metal pie dish for even baking and a crisp, golden crust that will make your pie look as good as it tastes.
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Don’t Overfill: Be cautious not to overload your filling; too much can lead to a soggy crust, ruining the delightful texture you want.
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Shield the Edges: To avoid burnt crust edges, use a pie shield or cover with aluminum foil during the first half of baking.
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Room Temperature Filling: Allow your filling and gravy to reach room temperature before assembling the pie for the best results in cooking and flavor meld.
What to Serve with Double Crust Chicken Pot Pie?
Looking to elevate your homemade comfort food experience? Pair these delightful additions to your Chicken Pot Pie for a satisfying meal.
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Crispy Side Salad: A fresh salad with mixed greens, cherry tomatoes, and a tangy vinaigrette balances the creamy richness of the pot pie perfectly.
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Crusty French Bread: Warm, crusty bread is perfect for mopping up the creamy filling, allowing you to savor every last bite of your dish.
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Roasted Vegetables: Seasoned root vegetables like carrots and potatoes create a flavorful side that complements the savory pie while adding a healthful crunch.
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Garlic Mashed Potatoes: Creamy, buttery mashed potatoes provide a comforting texture that enriches the cozy experience of the pot pie.
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Herb-Infused Sweet Potatoes: Their natural sweetness offers a lovely contrast to the savory filling, and the vibrant color adds visual appeal to your table.
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Chilled White Wine: A crisp Chardonnay or Sauvignon Blanc serves as a delightful refreshment, enhancing the overall flavor profile of your meal.
Incorporating these sides will round out your Chicken Pot Pie dinner beautifully, turning an ordinary meal into a cozy family feast.
Make Ahead Options
These Chicken Pot Pie Recipe components are perfect for busy cooks looking to save time! You can prepare the filling (cooked chicken, vegetables, and gravy) up to 3 days in advance; just store it in an airtight container in the refrigerator. The pie crust can also be made ahead and chilled for up to 24 hours. When ready to bake, simply roll out the chilled dough, assemble your pie with the prepared filling, and cover with the second crust. Bake as directed for a comforting meal that’s just as delicious as if made fresh, allowing you to enjoy cozy family nights without the last-minute rush!
Chicken Pot Pie Recipe FAQs
What kind of chicken should I use for the pot pie?
Absolutely! You can use fresh chicken breast, which is excellent for making the filling hearty and flavorful. For a quicker option, pre-cooked chicken works great, allowing you to save time without sacrificing taste.
How should I store leftover Chicken Pot Pie?
Leftovers can be stored in an airtight container for up to 3 days. Make sure to let the pie cool to room temperature before sealing to help maintain its texture and prevent sogginess.
Can I freeze Chicken Pot Pie?
Yes, you absolutely can! For optimal freshness, assemble the pot pie without baking it and wrap it tightly in plastic wrap and foil. It can be frozen for 2-3 months. When you’re ready to bake it, no need to thaw! Just place it in a preheated oven at 425°F (218°C) for an additional 10-15 minutes, watching for a golden crust.
What if my filling is too runny?
If the filling turns out runny, you can thicken it by creating a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Stir this into the gravy while it’s simmering until it thickens to your desired consistency. This method is quick and effective, ensuring a perfect pie!
Are there any dietary concerns I should consider?
If you’re cooking for someone with dietary restrictions, there are great alternatives! Use a gluten-free flour blend for the crust and cornstarch as a thickener for a gluten-free version. For a dairy-free option, swap butter with vegan margarine and use full-fat coconut milk instead of half-and-half. This way, everyone can enjoy this comfort food delight!
Can I use fresh vegetables instead of frozen?
Very much so! Fresh vegetables can enhance the flavor and texture of your Chicken Pot Pie. You can use seasonal vegetables like fresh peas, carrots, and celery. Just make sure to cook them until tender before adding them to the filling for a deliciously vibrant dish!
Perfect Chicken Pot Pie Recipe for Cozy Family Nights
Ingredients
Equipment
Method
- In a large mixing bowl, combine all-purpose flour, salt, butter, and shortening until the mixture resembles coarse crumbs. Chill for at least 2 hours in the refrigerator for the best texture.
- In a pot of boiling water, cook the chicken breast, carrots, and celery until tender. Drain and let cool, then chop into bite-sized pieces.
- In a skillet over medium heat, melt some butter and sauté diced onions and minced garlic until fragrant and translucent for about 2-3 minutes.
- Stir in flour and salt, thoroughly combining. Gradually pour in chicken broth and half-and-half, stirring constantly until the sauce thickens and bubbles for about 5-7 minutes.
- Retrieve your chilled dough and roll out half of it on a floured surface to fit into your pie dish. Place the dough in the dish carefully, ensuring there are no cracks.
- Layer the cooked chicken, carrots, celery, and frozen peas over the crust. Pour the thickened gravy evenly over the filling.
- Roll out the remaining dough and lay it over the filling, sealing the edges by crimping with a fork. Cut a few slits in the top to allow steam to escape.
- Brush the top with an egg wash for a golden finish and bake in a preheated oven at 425°F (218°C) for approximately 30-35 minutes, or until the crust is golden brown.