## A Warm Hug in a Dish: Easy Homemade Chicken Pot Pie
Chicken pot pie. Just the name conjures up images of cozy nights, comforting aromas, and a flaky, golden crust. It’s a classic for a reason – satisfying, versatile, and surprisingly easy to make at home. Forget the frozen aisle! This recipe delivers a homemade pot pie that’s bursting with flavor and sure to become a family favorite. We’re talking tender chicken, perfectly cooked vegetables, and a creamy, savory sauce, all enveloped in a buttery, flaky crust. Are you ready to create some kitchen magic? Let’s get baking!
### Why Make Chicken Pot Pie From Scratch?
Before we dive into the recipe, let’s talk about why homemade is best. Sure, store-bought pot pies are convenient, but they often lack the fresh, vibrant flavors and satisfying textures of a homemade version. When you make it yourself, you control the ingredients, ensuring a higher quality and a dish that perfectly caters to your tastes. Plus, the process of baking a pot pie is incredibly rewarding – from the initial chopping of vegetables to the final golden browning of the crust, it’s a culinary adventure that’s worth the effort.
### The Secret to a Delicious Chicken Pot Pie: Quality Ingredients
The key to a truly exceptional chicken pot pie lies in using high-quality ingredients. Fresh vegetables, flavorful chicken, and a good-quality broth will all contribute to a more delicious final product. Don’t skimp on the butter for the crust – it’s what gives it that irresistible flakiness.
### **Easy Chicken Pot Pie Recipe**
**Ingredients:**
* **For the Filling:**
* 2 cups cooked chicken, shredded or cubed
* 1 cup mixed vegetables (peas, carrots, corn), fresh or frozen
* 1/2 cup diced onion
* 1/2 cup diced celery
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 2 cups chicken broth
* 1/2 cup milk or cream
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* **For the Crust:**
* 1 box (14.1 oz) refrigerated pie crusts (2 crusts)
* 1 egg, beaten (for egg wash)
**Directions:**
1. **Preheat:** Preheat oven to 375°F (190°C).
2. **Sauté Vegetables:** In a large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.
3. **Make the Roux:** Stir in flour and cook for 1 minute, stirring constantly.
4. **Add Broth and Milk:** Gradually whisk in chicken broth and milk (or cream) until smooth.
5. **Simmer:** Bring to a simmer, stirring occasionally, until the sauce has thickened, about 5-7 minutes.
6. **Add Chicken and Vegetables:** Stir in cooked chicken, mixed vegetables, thyme, salt, and pepper.
7. **Assemble:** Pour the chicken mixture into a 9-inch pie dish.
8. **Top with Crust:** Unroll one pie crust and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
9. **Egg Wash:** Brush the top crust with beaten egg.
10. **Bake:** Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
11. **Cool:** Let cool for 10-15 minutes before serving.
### Tips and Tricks for Pot Pie Perfection
* **Pre-Cook Your Chicken:** Using leftover roasted chicken or rotisserie chicken is a great way to save time. You can also poach chicken breasts specifically for this recipe.
* **Customize Your Vegetables:** Feel free to add or substitute vegetables based on your preferences. Potatoes, mushrooms, and green beans are all excellent additions.
* **Thicken the Sauce:** If your sauce isn’t thick enough, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce.
* **Use Puff Pastry:** For a lighter, flakier crust, substitute the pie crust with puff pastry.
* **Individual Pot Pies:** Divide the filling into ramekins for individual pot pies. Adjust baking time accordingly.
* **Prevent a Soggy Bottom Crust:** Blind bake the bottom crust for 10-15 minutes before adding the filling. This helps to prevent it from becoming soggy.
* **Add Some Spice:** For a little kick, add a pinch of red pepper flakes to the filling.
* **Fresh Herbs:** Fresh herbs like parsley or rosemary can add a burst of flavor to the filling. Add them in the last few minutes of cooking.
### Variations to Spice Things Up
Chicken pot pie is a versatile dish that can be easily adapted to suit your taste preferences. Here are a few variations to try:
* **Turkey Pot Pie:** Substitute the chicken with cooked turkey for a delicious Thanksgiving leftover transformation.
* **Vegetarian Pot Pie:** Use a combination of vegetables like mushrooms, zucchini, bell peppers, and spinach. Use vegetable broth instead of chicken broth.
* **Seafood Pot Pie:** Replace the chicken with shrimp, scallops, or cod. Add a splash of white wine to the sauce for extra flavor.
* **Biscuit Topped Pot Pie:** Instead of a pie crust, top the filling with drop biscuits for a rustic and comforting twist.
### Serving Suggestions
Chicken pot pie is a complete meal in itself, but it pairs well with a simple side salad. A light green salad with a vinaigrette dressing will complement the richness of the pot pie. You can also serve it with a side of steamed green beans or roasted asparagus.
### Storing and Reheating
Leftover chicken pot pie can be stored in the refrigerator for up to 3 days. To reheat, cover the pot pie with foil and bake at 350°F (175°C) until heated through, about 20-30 minutes. You can also reheat individual slices in the microwave.
### Conclusion: Embrace the Comfort of Homemade
Chicken pot pie is more than just a meal; it’s an experience. It’s the aroma filling your kitchen, the anticipation of that first bite, and the feeling of warmth and comfort that spreads through you with every spoonful. This easy homemade recipe empowers you to create a dish that’s both delicious and nourishing, bringing families together around the table. So, gather your ingredients, put on your apron, and get ready to bake a pot pie that will be remembered for years to come. Enjoy!
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