Homemade Chicken Pot Pie: A Cozy Classic
Growing up in a bustling household filled with laughter and the tantalizing aroma of home-cooked meals, few dishes brought my family together like my grandmother’s Chicken Pot Pie. Every winter, as the first snowflakes blanketed our small town, we’d gather in the kitchen, where the warmth of the oven and the promise of savory comfort filled the air. This dish wasn’t just about the flaky crust or the hearty filling; it was about love, tradition, and the way food can bring warmth to even the coldest days.
This Chicken Pot Pie is special not just for its nostalgic flavor but for its ability to transform a simple selection of ingredients into a comforting masterpiece. Featuring tender chicken, vibrant vegetables, and a creamy sauce, all encased in a golden-brown crust, it’s the perfect way to celebrate the coziness of the season.
Why You’ll Love This Dish
- One-Pot Wonder: Minimal cleanup means more time to enjoy!
- Family-Friendly: Kid-approved flavors that please everyone.
- Customizable: Adjust vegetables and protein to suit your palate.
- Hearty Comfort: Perfect for chilly nights or family gatherings!
- Make-Ahead: Easy to prepare and store for future meals.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 ¾ cups chicken broth
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt & pepper, to taste
- 1 package refrigerated pie crusts (or homemade, if preferred)
Step-by-Step Instructions
Prepare Your Ingredients
- Gather all ingredients and prepare chicken and vegetables.
- Preheat your oven to 425°F (220°C).
Make the Filling
- In a large skillet, melt the butter over medium heat.
- Add diced carrots, peas, and potatoes. Sauté until slightly tender, about 5 minutes.
- Stir in the flour until fully combined, using a whisk to avoid lumps.
- Gradually add chicken broth and milk, whisking continuously until the mixture thickens (about 5-7 minutes).
- Season with onion powder, garlic powder, salt, and pepper to taste.
Assemble the Pie
- Roll out one pie crust and place it in a 9-inch pie pan.
- Pour the chicken filling into the crust.
- Place the second pie crust on top, sealing the edges and cutting slits for steam to escape.
Bake
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Allow to cool slightly before serving.
Tips & Variations
- Healthier Version: Use whole wheat crust and low-fat milk.
- Vegetable Swaps: Substitute with your favorite veggies like corn, green beans, or bell peppers.
- Additional Flavor: Add herbs like thyme or rosemary for an aromatic twist.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap tightly in foil or plastic wrap for up to 2 months. Thaw in the fridge before reheating.
- Reheat: Bake at 350°F (175°C) until warmed through (about 20-30 minutes).
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Calories per serving: Approx. 400
- Servings: 6
Frequently Asked Questions
- Can I use rotisserie chicken? Yes! It’s a great time-saver.
- What can I use instead of milk? Substitute with chicken broth or non-dairy milk for a lactose-free option.
- How do I avoid a soggy bottom crust? Pre-bake the bottom crust for 5-7 minutes before adding the filling.
- Can I make this in advance? Yes, it can be prepared a day ahead and stored in the refrigerator before baking.
Serving Suggestions or Pairings
Serve this Chicken Pot Pie with a side of fresh, crusty bread and a crisp green salad. A glass of chilled white wine or hot apple cider can elevate your meal experience!
Final Thoughts
I hope this Chicken Pot Pie recipe warms your heart and home, just as it has for so many generations in my family. Cooking is all about embracing memories and creating new ones, so I encourage you to share your own variations. Please leave a comment below or share a photo of your creation!