When it comes to comfort food, few dishes can hold a candle to a warm, homemade chicken pot pie. There’s something simply delightful about the way it unites flaky crust with a rich, savory filling. Every bite transports you back to kitchen memories filled with love, warmth, and the alluring aromas of home-cooked meals. Chicken pot pie evokes feelings of nostalgia and family—a dish that brings everyone to the table, making it perfect for any gathering.
The ingredients in this classic pot pie are not only wholesome but also play a crucial role in achieving that beloved flavor profile. We’re talking about tender, cooked chicken mingling harmoniously with diced carrots, celery, and peas, all swaddled in a creamy sauce. The combination of onion, butter, and thyme elevates the dish, bringing depth to every spoonful. Using refrigerated pie crusts ensures that making this delicious recipe is simpler than ever, allowing you to focus on enjoying the cooking process and sharing the joy with your loved ones.
In terms of preparation, worry not! The method is straightforward and user-friendly. You begin by melting butter and sautéing your vegetables until just tender. Then, you mix in flour and gradually add chicken broth and milk, creating a luscious sauce. After blending in the chicken and peas, it’s simply a matter of assembling the pie. Lay one pie crust in a dish, fill it with the delicious filling, cover with the second crust, and pop it into the oven. Soon, your kitchen will be filled with an inviting aroma that promises a delectable meal.
Imagine serving this chicken pot pie on a chilly evening, the cozy warmth radiating from the oven. Whether for a family dinner, potluck, or just to delight in some quality time with friends, this dish truly shines in various settings.
Why You’ll Love This Old Fashioned Chicken Pot Pie
- Quick to Prepare: With simple steps and easily accessible ingredients, you’ll have dinner ready in no time.
- Comfort Food at its Best: This dish wraps you in a warm embrace, perfect for any family gathering or chilly night.
- Versatile: Customize it to your taste—add different vegetables or herbs to make it your own.
- Freezer-Friendly: Cook once and enjoy later. This pie freezes beautifully for those busy days.
- Nutritional Value: Packed with protein and vitamins, it’s a satisfying meal that pleases the crowd.
Chicken Choices and Tips
Since cooked chicken is the star of our dish, selecting the right kind can elevate your pot pie. You might use rotisserie chicken for convenience, as it is ready-to-eat and flavorful. Alternatively, you can roast or boil chicken before dicing it into bite-sized pieces. Aim for white meat, as it tends to stay moist and tender throughout the cooking process. Remember to keep the skin removed for a healthier, heartwarming option.
Options for Substitutions
- Chicken: Substitute with turkey or cooked sausage for different flavors.
- Vegetables: Swap peas for corn or add green beans for variety.
- Butter: Use olive oil or a dairy-free butter substitute for healthier options.
- Flour: Almond flour or gluten-free flour can work for gluten sensitivity.
- Chicken Broth: Vegetable broth is a great vegetarian alternative.
- Milk: Almond, oat, or soy milk can replace dairy for a lactose-free option.
Watch Out for These Mistakes
One common pitfall when making chicken pot pie is overcooking the filling. When the filling simmers too long, it can become thick and gloopy rather than creamy. Always cook just until thickened, and remove it from the heat promptly.
Another mistake is neglecting to ventilate the pie. Cutting slits in the top crust is essential for letting steam escape. Skipping this step can lead to soggy crust or, even worse, a mess in your oven.
Lastly, be cautious about underseasoning. The blend of flavors can fall flat if you don’t taste and adjust seasoning as you build your filling. The correct balance of salt, thyme, and pepper is vital for a flavorful dish.
What to Serve With Old Fashioned Chicken Pot Pie?
To round out your meal, consider serving this chicken pot pie with a light salad, such as a mixed greens salad topped with vinaigrette. You could also pair it with roasted vegetables for added texture and flavor. Another good option is garlic bread or a soft dinner roll, perfect for soaking up any delicious sauce left on your plate.
Storage Instructions
Store: This chicken pot pie is best enjoyed fresh, but you can refrigerate leftovers for up to 3 days.
Freeze: If you have extras, feel free to freeze portions for up to 3 months. Wrap tightly to prevent freezer burn.
Reheat: For reheating, warm it on the stovetop over medium heat or place in the oven at 350°F until heated through. You can also use the microwave, but note that the crust might lose some of its crispiness.
Recipe Info
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Level of Difficulty: Easy
Servings: 6-8 servings
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1,400-1,600
- Protein: 100-120g
- Fat: 70-80g
- Carbohydrates: 70-90g
Ingredients
- 1 pound cooked chicken, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas
- 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 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 package (2 crusts) refrigerated pie crusts
Step-by-Step Instructions
Step 1: Preheat Oven and Prep Ingredients
Preheat your oven to 425°F (220°C). Get all your ingredients prepped and ready to go.
Step 2: Sauté the Vegetables
In a medium saucepan, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté them together until they are tender, about 5-7 minutes.
Step 3: Create the Sauce
Stir in the flour, salt, and pepper until well combined. Gradually add chicken broth and milk, stirring continuously. Keep cooking and stirring until the mixture thickens, which should take about another 5 minutes.
Step 4: Combine the Filling
Once thickened, remove the saucepan from heat and fold in the diced chicken, peas, and dried thyme. Make sure everything is well-mixed.
Step 5: Assemble the Pie
Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken mixture into the crust. Cover with the second pie crust, seal the edges, and cut slits in the top for steam to escape.
Step 6: Bake
Place the pie in the preheated oven and bake for about 30-35 minutes, or until the crust is golden brown. Remove it from the oven and let it cool for 5-10 minutes before serving.
In conclusion, this Old Fashioned Chicken Pot Pie is not just a meal; it’s a heartwarming tradition that promises to bring families together. With a few straightforward steps, you can create a dish that will wow your guests and warm your spirits. I encourage you to give this recipe a try, and please come back to share your experience or check out more comforting recipes on the blog!
Frequently Asked Questions
Can I make this pot pie ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator until you’re ready to assemble and bake.
Can this recipe be made vegetarian?
You can definitely make a vegetarian version by substituting the chicken with hearty vegetables like mushrooms or using hearty beans.
How do I know when the pie is done baking?
The pie is ready when the crust is a rich golden brown and the filling is bubbling at the edges.
Print
Old Fashioned Chicken Pot Pie
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Description
A warm and comforting chicken pot pie with a flaky crust and savory filling, perfect for family gatherings.
Ingredients
- 1 pound cooked chicken, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas
- 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 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 package (2 crusts) refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C). Get all your ingredients prepped and ready to go.
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté them together until they are tender, about 5-7 minutes.
- Stir in the flour, salt, and pepper until well combined. Gradually add chicken broth and milk, stirring continuously until the mixture thickens, about 5 minutes.
- Remove the saucepan from heat and fold in the diced chicken, peas, and dried thyme, mixing well.
- Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken mixture into the crust, cover with the second pie crust, seal the edges, and cut slits in the top for steam to escape.
- Bake for about 30-35 minutes, or until the crust is golden brown. Let it cool for 5-10 minutes before serving.
Notes
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg