› Chicken Pot Pie Recipe

A Delicious, Homemade
Chicken Pot Pie Recipe


When it's starting to get cold out, everyone needs a good, easy chicken pot pie recipe. It's a warm, comforting meal, and it's a great way to use up chicken leftovers.

There are lots of ways to make a chicken pot pie. If you want the full story, check out our article on making easy chicken pot pie. But I find that this particular chicken pot pie recipe is a great one. It's very simple, and relies on the natural flavor of the chicken and vegetables rather than a lot of spices.

So go ahead, and try it out! I hope you'll like it as much as I do.


Easy Chicken Pot Pie

Slice Of Chicken Pot Pie

Preparation Time: 10m     Cooking Time: 1h20m     Total Time: 1h30m

Servings


Serves 6.

Ingredients


1 tbsp vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 large carrot, diced
1 celery stalk, diced
1 1/2 cups frozen peas, thawed
1/4 cup butter
1/2 cup all-purpose flour
1 1/2 cups cold milk
2 1/2 cups chicken stock
salt and pepper, to taste
1 pinch of thyme
2 cups cooked chicken, chopped or cubed
crusts for a 2 crust, 9" deep dish pie


Instructions

  1. Heat the oil in a large pan over medium heat. When the oil is hot, add the onion, garlic, carrot and celery. Saute until the onion is soft and translucent. Set the vegetables aside in a bowl.

  2. Melt the butter in the same pan over medium low heat. Whisk in the flour until the mixture has the texture of smooth, wet sand. Let it simmer for 5-6 minutes, until it loses its raw flour smell.

    • If the mixture is too thick, add a bit more butter.

  3. Slowly add in the milk, whisking constantly to keep the mixture smooth.

  4. Add the chicken stock, salt, pepper, and thyme, and let the mixture simmer for 10 minutes, whisking occasionally to keep it smooth.

  5. Add the cooked vegetables, peas and chicken to the sauce.

  6. Spoon the sauce into one of the pie crusts. Cover with the second crust, and press the edges together. Cut slits in the top crust to allow steam to vent.

  7. Bake in an oven preheated to 375F for 45 minutes, or until the crust is a rich, golden brown.

    • You can start preheating the oven when you start making the cream sauce.

  8. Let the pie cool for at least 10 minutes, to give the filling time to set.

    • If you cut the pie while it's still too hot, you'll have a very runny filling.



Tips


  • In this easy chicken pot pie recipe, the flour is the thickener. But things like humidity can affect how well it thickens.

    • If you find the filling too runny, you can add a bit more flour to the sauce. Just be sure to mix it very, very thoroughly in cold water before adding it to the sauce, to prevent lumping.

  • Since the filling is already cooked, the only thing that really needs to bake is the crust. Take the pie out whenever the crust is done.

  • I prefer a chicken pot pie that's light on spices, but you can easily add your favorite spice to the sauce. Try sage, celery seed, parsley, or any other spice you like.

  • You can also easily add more chicken, or more vegetables – or less, if that's what you like. You can also add in different vegetables like mushroom or beans. It's a very flexible recipe!

  • I like to use a homemade chicken stock. It adds a lot more flavor than the store-bought kind.