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To create a classic chicken pot pie, you need the right ingredients. Here’s what you’ll need: - 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup potatoes, diced into small cubes - 1/2 cup celery, diced - 1/2 cup onion, finely chopped - 3 tablespoons unsalted butter - 3 tablespoons all-purpose flour - 1 3/4 cups low-sodium chicken broth - 1/2 cup whole milk - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - 1 pre-made pie crust (store-bought or homemade) - 1 egg, beaten (for egg wash) These ingredients combine to create a rich and savory filling. Herbs and seasonings bring life to your chicken pot pie. I always use dried thyme for its warm, earthy flavor. Salt and fresh black pepper add a nice touch. Feel free to add herbs like rosemary or parsley if you want more flavor. Fresh herbs can brighten the dish. You can customize your pot pie with optional add-ins. Try adding: - Corn for sweetness - Green beans for crunch - Mushrooms for an earthy taste These add-ins can make your pot pie unique. Experiment and find your favorite mix! For the full recipe, check out the link. Start by cooking your chicken. You can use leftover chicken or boil it fresh. Once cooked, shred the chicken into bite-sized pieces. Next, chop your vegetables. Dice the carrots, celery, and potatoes. Make sure the pieces are small for even cooking. In a large pot, melt the butter over medium heat. Add the diced onion, celery, carrots, and potatoes. Cook these veggies for about 5-7 minutes, stirring often. You want them tender but not mushy. After the vegetables soften, sprinkle the flour over them. Stir this mix for about a minute. This forms a roux, which thickens the filling. Slowly add the chicken broth while whisking. This helps avoid lumps. Once combined, stir in the milk and bring everything to a gentle simmer. Now it’s time for flavor. Add the shredded chicken, peas, thyme, salt, and pepper. Keep stirring for about 5-10 minutes until the filling thickens nicely. Take the pot off the heat and let it cool for a bit. If you made your pie crust, roll it out on a floured surface. Place it into a pie dish, covering the bottom and sides. Spoon the creamy chicken mixture into the crust evenly. If you have another crust, place it over the filling. Pinch the edges to seal them. Cut some slits in the top crust. This lets steam escape while baking. Brush the top with the beaten egg for a golden finish. Now, preheat your oven to 425°F (220°C). Place the pot pie in the oven on the middle rack. Bake it for 30-35 minutes. You want the crust golden brown and the filling bubbling. Once baked, take the pot pie out and let it cool for about 10 minutes. This makes it easier to slice and serve. Enjoy this classic dish with family or friends! For the full recipe, check out the section above. To get a flaky pie crust, keep your ingredients cold. Use cold butter and ice water. When mixing, work the dough quickly. Overworking makes it tough. Roll the dough gently and avoid using too much flour. Chill the crust for at least 30 minutes before baking. This helps create layers and makes it rise nicely. The filling should be creamy but not watery. Start by cooking the vegetables until they are just tender. When adding flour, stir it in well to avoid lumps. Gradually add the broth and milk while whisking. Let the filling simmer until it thickens. If it gets too thick, add a splash of broth or milk to adjust. To boost flavor, use fresh herbs like thyme or parsley. A splash of lemon juice adds brightness. You can also try adding a dash of hot sauce for a kick. For a richer taste, substitute some broth with white wine. Each of these tips enhances the dish and makes it even more comforting. Check out the Full Recipe for more ideas! {{image_4}} You can easily make a vegetarian chicken pot pie. Start by swapping chicken for plant-based proteins. Consider using chickpeas or lentils as a hearty option. For a richer flavor, add mushrooms and a mix of your favorite vegetables. Carrots, peas, and green beans work well. Use vegetable broth instead of chicken broth. This will keep that comforting taste without the meat. You can also switch up the protein in your pot pie. Try turkey for a festive twist. You can even use beef or pork for a heartier dish. Just make sure to cook the meat thoroughly before adding it to the filling. Adjust the cooking time if needed. This gives you a chance to explore new flavors while still enjoying the classic pot pie style. Adding different herbs and spices can change the flavor of your pot pie. For a spicy kick, toss in some cayenne pepper or smoked paprika. If you want a fresh taste, try adding lemon zest or dill. You can also experiment with cheeses, like cheddar or gouda, for a creamy finish. These tweaks can make your pot pie feel new and exciting each time you bake it. For the full recipe, refer to the Comforting Chicken Pot Pie section. Store your leftover pot pie in the fridge. Place it in an airtight container. Make sure to cover it well if you don't have one. It stays fresh for about 3 to 4 days. If you have a slice or two, you can wrap them in plastic wrap. This protects the filling and crust. You can freeze chicken pot pie, too! To freeze, let it cool first. Wrap it tightly in plastic wrap and then in aluminum foil. This keeps out air and prevents freezer burn. You can freeze it for up to 3 months. Just remember to label it with the date. Reheat your pot pie in the oven for the best results. Preheat the oven to 350°F (175°C). Place the pie on a baking sheet. Heat it for about 25 to 30 minutes. If it's frozen, it may take longer. Check for warmth in the center. You can also microwave it for a quick fix, but the crust won't be as crispy. Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and add it to your filling. This shortcut makes the process quick and easy, perfect for busy nights. If you need a crust swap, try phyllo dough or biscuit dough. You can also use mashed potatoes for a fun twist. Just layer it on top of the filling. Each option gives a unique taste and texture to your dish. You can keep leftovers in the fridge for about three days. Store them in an airtight container to keep them fresh. If you want to save them longer, consider freezing. Just make sure to wrap it well before freezing. Absolutely! You can prepare the filling a day ahead. Just assemble the pie before baking. This way, you save time on busy days. Follow the Full Recipe for best results when making it ahead. We explored the essentials of making a classic chicken pot pie. You learned about key ingredients, herbs, and optional add-ins. The step-by-step guide helped you prepare and bake your dish. I shared tips for a flaky crust and perfect filling. We also discussed tasty variations and storage options. Making chicken pot pie is fun and rewarding. Enjoy creating your own with the ideas shared here. Your kitchen will smell amazing, and your taste buds will thank you!

Classic Chicken Pot Pie

Warm up your kitchen with this comforting chicken pot pie recipe! With tender chicken, hearty vegetables, and a flaky crust, it's the perfect dish for family gatherings or cozy nights in. This easy recipe guides you through each step, from sautéing veggies to baking the perfect crust. Ready to create a delicious meal full of flavor? Click through to explore the recipe and make your own chicken pot pie!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, diced into small cubes

1/2 cup celery, diced

1/2 cup onion, finely chopped

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 3/4 cups low-sodium chicken broth

1/2 cup whole milk

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

1 pre-made pie crust (store-bought or homemade)

1 egg, beaten (for egg wash)

Instructions
 

Preheat your oven to 425°F (220°C) to prepare for baking.

    In a large heavy-bottomed pot, melt the butter over medium heat. Once melted, add the chopped onion, diced celery, carrots, and cubed potatoes. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they become slightly tender but not fully cooked.

      Sprinkle the flour over the sautéed vegetables and stir constantly for about 1 minute to form a roux, ensuring it's well combined.

        Slowly pour in the chicken broth while whisking continuously to prevent any lumps from forming. Next, add the milk and bring the mixture to a gentle simmer, stirring frequently to combine.

          Once simmering, add the shredded chicken, peas, dried thyme, salt, and freshly ground pepper to the pot. Continue to cook for an additional 5-10 minutes, stirring frequently, until the filling thickens to a creamy consistency. Remove the pot from heat and allow it to cool slightly.

            Roll out the pie crust on a lightly floured surface if using homemade. Carefully transfer it to a pie dish, ensuring it covers the bottom and sides. Spoon the prepared chicken mixture into the crust, distributing it evenly.

              If you have an additional round of pie crust, place it over the filling and carefully seal the edges by pinching them together or using a fork. Cut several slits in the top crust to allow steam to escape while baking.

                Use a brush to apply the beaten egg over the top crust, giving it a beautiful golden color once baked.

                  Place the pot pie on the middle rack of the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling up through the slits.

                    Once done, remove the pot pie from the oven and let it cool for about 10 minutes before slicing and serving.

                      - Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                        - Presentation Tips: Serve this comforting chicken pot pie with a side of fresh green salad for contrast. Garnish each slice with a sprig of fresh thyme or parsley for a pop of color!