Perfect Chicken Pot Pie: Cozy Comfort in Every Bite
There’s nothing like the warmth of a classic chicken pot pie on a chilly winter evening. This creamy, hearty dish combines tender chicken, mixed vegetables, and a buttery, flaky crust for a meal that feels like a big, comforting hug. Whether you’re cooking for a family gathering or preparing ahead for busy nights, this chicken pot pie is easy to make in large batches and freeze.
Get ready to cozy up and enjoy every bite!
Ingredients You’ll Need
Gather these ingredients before starting to make the process smooth and enjoyable!
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (carrots, peas, and corn work well)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/3 cup butter
- 1/3 cup flour
- 1 1/2 cups chicken broth
- 1 cup milk (or heavy cream for extra richness)
- Salt and pepper, to taste
- 1/2 teaspoon thyme (optional for added flavor)
- 1/2 teaspoon dried rosemary
- 1 pre-made pie crust (or homemade, if you’re feeling ambitious)
Step-By-Step Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). This will help ensure the crust gets golden and crisp.
2. Sauté the Veggies
In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
Pro Tip: Adding a touch of salt while sautéing will help the onions soften more quickly and evenly.
3. Make the Creamy Sauce
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Gradually add the chicken broth and milk, whisking to keep the sauce smooth and lump-free. Continue stirring until the sauce is thick and creamy.
4. Add the Flavor and Filling
Season the sauce with salt, pepper, thyme, and rosemary to taste. Add the cooked chicken and frozen mixed vegetables, stirring until everything is well coated and evenly distributed.
Pro Tip: For a richer flavor, add a splash of heavy cream or a dash of Parmesan cheese to the sauce.
5. Assemble the Pie
Pour the creamy chicken mixture into a pie dish. Place the pie crust over the filling, carefully crimping the edges to seal it in. Cut a few slits in the crust to allow steam to escape while baking.
Pro Tip: Brush the top of the crust with an egg wash (1 egg beaten with a splash of water) for a shiny, golden finish.
6. Bake to Perfection
Bake the pie in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling. Let the pie cool for a few minutes before slicing and serving.
Serving Suggestions
Serve this comforting chicken pot pie with a side of fresh salad or steamed green beans for a balanced, satisfying meal.
Freezing and Reheating Tips
Freezing:
Make a double batch and freeze one for future dinners! Once the pie has cooled completely, cover it tightly with foil and freeze for up to 3 months.
Reheating:
For best results, reheat the frozen pie in a 350°F oven for 45 minutes or until fully warmed through. This keeps the crust crispy and prevents sogginess.
Final Thoughts
Whether it’s a cozy family dinner or a freezer-friendly meal, this chicken pot pie recipe is a classic you’ll want to return to again and again. Give it a try, and enjoy the warm, satisfying flavors that make every bite a taste of home.
