Home Chicken Pot Pie Recipe
Description
Chicken pot pie is a classic comfort dish that is popular with everyone. The combination of chicken, vegetables, and a rich and creamy sauce is always a winner. Homemade chicken pot pie is the perfect way to use up leftover chicken, and this recipe makes the process fast and easy. It’s a great way to get dinner on the table in no time.
This homemade chicken pot pie recipe is classic and simple. The creamy sauce is made from scratch, and it is loaded with flavor. The vegetables are cooked until tender, and the chicken is juicy and flavorful. A flaky pie crust forms the top and bottom of the pie and is the perfect accompaniment to all of the other ingredients.
Prep Time
The prep time for this chicken pot pie recipe is 15 minutes. This includes the time it takes to prepare the vegetables, make the creamy sauce, and assemble the pot pie. This can be done while the oven is preheating.
Cook Time
The cook time for this chicken pot pie recipe is 25 minutes. This includes the time it takes to bake the pie crust and the time it takes to bake the filling. The internal temperature of the pie should be at least 165 degrees F when it is done.
Ingredients
- 1 unbaked pie crust
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked chicken, diced
- 1 cup frozen peas
- 1/4 cup grated Parmesan cheese
Instructions
Preheat the oven to 375 degrees F. Place the pie crust in a 9-inch pie plate and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for an additional minute. Add the flour and stir until it is well combined. Add the chicken broth and heavy cream and stir until the sauce is smooth. Add the thyme, salt, and pepper and stir. Add the chicken, frozen peas, and Parmesan cheese and stir until everything is combined. Simmer the sauce for 5 minutes until it is thick and creamy.
Pour the filling into the prepared pie crust. Place the top crust over the filling and crimp the edges. Cut a few slits in the top of the crust to allow steam to escape. Bake the pie for 25 minutes until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
Equipment
- 9-inch pie plate
- Large skillet
- Wooden spoon
Notes
This recipe can be made with cooked turkey instead of chicken. You can also use a mix of vegetables like mushrooms, bell peppers, and zucchini in place of the carrots, celery, and peas.
Nutrition: Per Serving
- Calories: 461
- Fat: 23 g
- Carbohydrates: 34 g
- Protein: 25 g
- Fiber: 2 g
- Sugar: 4 g
Recipe Tips
To make this recipe even easier, you can use a store-bought pie crust. You can also use cooked rotisserie chicken to save time. For extra flavor, add some freshly chopped herbs like parsley or thyme to the filling. You can also add a bit of grated cheese to the top of the pie before baking.
This chicken pot pie recipe is a great way to use up leftover chicken. It is a hearty and comforting meal that can be enjoyed any night of the week. You can also make this recipe ahead of time and freeze it for later. It’s sure to become a family favorite!
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