If you’re seeking comfort in a dish that’s both hearty and classic, look no further than the ever-reliable Chicken Pot Pie. Originating in the United States, this savory pie boasts a creamy chicken and vegetable filling, enveloped in a flaky puff pastry crust.

Despite its impressive appearance, it’s surprisingly simple to make, making it an ideal choice for both novice and seasoned cooks alike.

The history of Chicken Pot Pie dates back to early colonial times in America when resourceful cooks utilized leftover meats and vegetables to create wholesome, filling meals. Over time, this humble dish evolved into a beloved comfort food staple cherished for its warmth and familiarity.

This recipe for Chicken Pot Pie strikes a perfect balance between ease of preparation and exquisite taste. Tender chicken breast, aromatic onions, garlic, carrots, peas, and celery come together in a rich, creamy sauce seasoned with fragrant thyme, salt, and pepper.

Encased in a golden puff pastry crust, this dish is a true delight for the senses, sure to evoke feelings of contentment and satisfaction with each spoonful.

Expert Tip: Customize the filling by adding your favorite herbs or spices, such as rosemary, sage, or paprika, to suit your taste preferences.

Ingredients

Chicken Breast Boneless: This lean protein source provides the main component of the filling, offering a meaty texture and savory flavor to the dish.

Olive Oil: Used for sautéing the chicken and vegetables, olive oil adds a subtle fruity flavor and helps to brown the ingredients evenly.

Onion: A fundamental aromatic ingredient, onions lend sweetness and depth of flavor to the filling, enhancing its overall richness.

Garlic: Minced garlic cloves infuse the filling with a pungent, aromatic essence, elevating its savory profile.

Carrots: Diced carrots contribute natural sweetness, vibrant color, and a satisfying crunch to the filling, enhancing its texture and visual appeal.

Peas: These frozen green peas provide bursts of sweetness and a pop of color, adding freshness and texture to the filling.

Celery: Diced celery stalks impart a subtle, earthy flavor and crisp texture to the filling, complementing the other vegetables.

Butter: Unsalted butter adds richness and a velvety texture to the sauce, enhancing its creamy consistency and flavor.

Plain Flour: Used to create a roux, plain flour acts as a thickening agent for the sauce, ensuring a luscious, velvety texture.

Chicken Broth: This flavorful liquid infuses the filling with savory depth and moisture, enhancing its overall taste.

Whole Milk: Adds creaminess and richness to the sauce, contributing to its velvety smoothness and luxurious mouthfeel.

Dried Thyme: Aromatic dried thyme leaves impart earthy, herbaceous notes to the filling, enhancing its flavor complexity.

Salt and Black Pepper: Essential seasonings that balance and enhance the overall flavor profile of the dish, ensuring optimal taste.

Puff Pastry Sheet: Provides a flaky, buttery crust for the pie, adding a delightful textural contrast to the creamy filling.

Egg: Beaten egg is used as an egg wash to glaze the pastry, resulting in a golden-brown, glossy finish.

Expert Tip: To prevent the bottom crust from becoming soggy, place the pie dish on a baking sheet before placing it in the oven.

Serving Suggestions

• Side of Fresh Greens: Accompany your Chicken Pot Pie with a side of vibrant, fresh greens for a burst of color and crispness. Consider a mix of arugula, spinach, and radicchio, tossed with a light vinaigrette dressing made with olive oil, balsamic vinegar, Dijon mustard, and a touch of honey. The peppery greens and tangy dressing provide a refreshing contrast to the rich, creamy filling of the pie.
• Roasted Seasonal Vegetables: Elevate your meal with a medley of roasted seasonal vegetables that complement the hearty flavors of the Chicken Pot Pie. Roast vegetables such as carrots, parsnips, Brussels sprouts, and sweet potatoes tossed with olive oil, garlic, and herbs until caramelized and tender. The caramelized sweetness and earthy flavors of the roasted vegetables add depth and complexity to the meal, creating a satisfying and well-rounded dining experience.
• Creamy Mashed Potatoes: Serve the Chicken Pot Pie alongside a generous dollop of creamy mashed potatoes for the ultimate comfort food combination. Whip up a batch of fluffy mashed potatoes using Yukon Gold or russet potatoes, butter, cream, and seasonings like garlic powder, salt, and pepper. The creamy texture and buttery flavor of the mashed potatoes complement the rich, savory filling of the pie, creating a harmonious and indulgent pairing that will leave you feeling warm and satisfied.

Expert Tip: For added convenience, use pre-cut vegetables or frozen mixed vegetables to save time on prep.

Frequently Asked Questions

Can I use store-bought rotisserie chicken instead of cooking chicken breast from scratch?

Yes, using pre-cooked rotisserie chicken can save time and still yield delicious results. Simply shred the chicken and add it to the filling as directed.

Can I make Chicken Pot Pie ahead of time and freeze it?

Absolutely! Assemble the pie as instructed but refrain from baking it. Instead, cover it tightly with plastic wrap and aluminum foil, then freeze for up to three months. When ready to bake, allow the pie to thaw overnight in the refrigerator before baking according to the recipe instructions.

Can I substitute the puff pastry with pie crust?

Yes, if you prefer a traditional pie crust, you can certainly use it as a substitute for puff pastry. Roll out the pie crust to fit the size of the dish and proceed with the recipe as directed.

Can I use vegetable broth instead of chicken broth for a vegetarian version?

Certainly! Vegetable broth can be used as a flavorful alternative for those seeking a vegetarian option. Simply swap it out for the chicken broth in equal amounts.

How do I store leftovers?

To store leftover Chicken Pot Pie, allow it to cool completely before covering the dish tightly with plastic wrap or aluminum foil and refrigerating it for up to three days. Reheat individual portions in the microwave or oven until heated through.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Meat & Potato Pie
• Shepherd’s Pie
• Cottage Pie
• Apple Pie
• Pecan Pie

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Chicken Pot Pie

by Nabeela Kauser

This chicken pot pie recipe is guaranteed to go down a treat with anyone and everyone. Make this warming chicken pie recipe in only an hour. Creamy, filling, and comforting, serve with homemade mashed potatoes and enjoy.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dinner, Main Course

Cuisine British, Western

Servings 6

Calories 426 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Chicken Breast Boneless, cut into bite-sized pieces
• ▢ 1 tbsp Olive Oil
• ▢ 1 Onion Chopped
• ▢ 2 cloves Garlic Minced
• ▢ 2 medium Carrots Diced
• ▢ 100 g Peas Frozen
• ▢ 2 medium Celery Stalks Diced
• ▢ 2 tbsp Butter Unsalted
• ▢ 2 tbsp Plain Flour
• ▢ 250 ml Chicken Broth
• ▢ 250 ml Whole Milk
• ▢ 1 tsp Dried Thyme
• ▢ Salt To taste
• ▢ Black Pepper To taste
• ▢ 1 Puff Pastry Sheet, thawed
• ▢ 1 Egg Beaten

Instructions

• Start by preheating your oven to 200°C/400°F/Gas Mark 6.
• Using a large frying pan, heat up the olive oil over medium heat. Once hot, add the chopped onion and minced garlic to the pan and cook for 2-3 minutes until softened.
• Next, add the chicken to the frying pan, and cook for 5-7 minutes, stirring occasionally, until browned all over.
• Add the diced carrots, frozen pean and celery to the same pan as the chicken and cook for 5 minutes until slightly softened.
• In a separate saucepan, melt the butter over medium heat. Once melted, add the plain flour, and stir constantly for 1-2 minutes to create a roux.
• Gradually whisk in the chicken broth and whole milk to the roux, stirring continuously until the sauce is smooth. Add the dried thyme, salt, and black pepper, and continue to whisk until the sauce has thickened.
• Add the sauce to the chicken and vegetables in the frying pan and stir to combine.
• Transfer the chicken mixture to a large ovenproof dish.
• Roll out the puff pastry sheet to fit the size of the dish and place it on top of the chicken mixture. Cut a few slits in the pastry to allow steam to escape.
• Brush the beaten egg over the pastry to glaze.
• Bake the chicken pot pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up.
• Allow the pie to cool for a few minutes before serving. Enjoy your delicious chicken pot pie!

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 426kcalCarbohydrates: 29gProtein: 21gFat: 25gSaturated Fat: 8gTrans Fat: 0.2gCholesterol: 86mgSodium: 1157mgPotassium: 511mgFibre: 2gSugar: 5gVitamin A: 3644IUVitamin C: 3mgVitamin D: 1µgCalcium: 90mgIron: 2mg

Keyword Baking, Chicken, Comfort Food, Cooking, Dinner, Food, Pie, Recipe

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