There’s something so comforting about a Chicken Pot Pie, don’t you think? It’s like a warm hug on a cold day. I remember the first time I made this dish—it was a rainy Saturday afternoon, and I was looking for something cozy to whip up. The smell of the buttery crust baking and the aroma of chicken and veggies bubbling away made my house smell like home. Plus, it was a hit with my family; anything wrapped in flaky pastry must be good, right?
This Chicken Pot Pie recipe is a staple in my kitchen. Not only is it incredibly satisfying, but it also allows for creativity—feel free to customize the veggies or throw in any leftovers hiding in your fridge. So grab your apron, and let’s dive into the recipe!
What’s in Chicken Pot Pie?
– Chicken: The star of the dish! I usually use rotisserie chicken for convenience, but you can also poach or roast some chicken if you prefer. It adds a lovely richness to the filling.
– Carrots: They add both sweetness and color! I like to dice them into small, manageable pieces that cook nicely.
– Peas: A classic addition for that pop of color and sweetness. Fresh or frozen works well; I’m a sucker for frozen peas because they’re just so easy to pop in.
– Celery: It brings a subtle crunch and flavor. Always great to have a bit of crunch in your comforting, creamy pie.
– Onion: The base of flavor! Chopped onions sautéed until they’re soft and fragrant pair so well with the chicken.
– Butter: For a rich, buttery sauce that coats the filling, it’s essential!
– Flour: This helps thicken the filling. You can use all-purpose flour, but if you’re in a gluten-free mood, gluten-free flour works in a pinch.
– Chicken Broth: This adds depth to the flavor. Homemade is lovely, but I often use low-sodium store-bought for convenience.
– Milk: For creaminess, I love using whole milk, but any milk you fancy will do. It helps make the sauce velvety.
– Pie Crust: You can use store-bought for speed, but homemade butter crusts are out of this world if you’re willing to put in the time.
– Seasonings: Just a sprinkle of salt, pepper, and maybe some thyme or rosemary to elevate the flavors.
Is Chicken Pot Pie Good for You?
Well, let’s be honest—it’s comfort food, so it’s not exactly a health food, but there are some redeeming qualities!
– Chicken: Offers a good source of protein, which is essential for building and repairing your body. Plus, using lean chicken breast keeps it lighter.
– Vegetables: The carrots, peas, and celery add fiber, vitamins, and minerals, making this dish balanced in a somewhat indulgent way.
– Butter and Milk: While they add richness, they also mean this dish does contain some saturated fat. Opt for moderation, and enjoy it as a treat!
– If you’re watching your sodium intake, use low-sodium broth and be mindful of how much salt you add.
Ingredients:
– Serves: 4-6
– 2 cups cooked chicken, shredded or diced
– 1 cup carrots, diced
– 1 cup peas (fresh or frozen)
– 1 cup celery, diced
– 1 onion, chopped
– 4 tablespoons butter
– 1/3 cup all-purpose flour
– 1 cup chicken broth
– 1 cup milk
– 1 pre-made pie crust (or homemade if you’re feeling fancy)
– Salt and pepper to taste
– Optional: thyme or rosemary for extra flavor
How to Make Chicken Pot Pie?
1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat. Add the chopped onions, diced carrots, and celery. Sauté until the vegetables soften, about 5-7 minutes.
3. Stir in the flour and cook for about 1 minute until it’s lightly golden. This will create a roux that thickens our filling.
4. Slowly whisk in the chicken broth and milk. Keep stirring until the mixture thickens and bubbles gently.
5. Add the shredded chicken and peas to the skillet. Stir everything together, seasoning with salt, pepper, and optional herbs. Remove from heat.
6. Roll out the pie crust and line a pie dish with it. Pour the delicious filling into the crust, and then cover it with another layer of the dough, sealing the edges. Cut slits in the top for steam to escape.
7. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
8. Let it cool for a few minutes before digging in. Trust me, that filling will be magma hot!
Make It Your Own!
Feel free to switch up the veggies based on what you have on hand! You can add mushrooms, corn, or even a splash of white wine to elevate the flavors even more. If you’re looking to lighten it up, you can switch to a whole wheat crust or even a cauliflower crust!
And don’t be shy about adding herbs! Fresh parsley, thyme, or even a bit of sage can bring the flavor party to a whole new level.
I hope you give this Chicken Pot Pie a try—it’s a recipe that warms the heart and fills the belly! If you do end up making it, I’d love to hear how it turns out for you. Happy cooking!
