The Ultimate Creamy Chicken Pot Pie from Scratch

Recipe Introduction: The Ultimate Comfort Food

Fancy a hug in a bowl? Honestly, who doesn't? Let's dive into the world of Creamy Chicken Pot Pie . This isn't just any pot pie recipe ; it's the best chicken pot pie , guaranteed to warm your soul.

What Makes this Creamy Chicken Pot Pie Special?

This classic chicken pot pie recipe is a celebration of home cooking. Chicken Pot Pies are pure nostalgia, but we're taking it up a notch by making it completely from scratch.

No canned soup here, mate! The origin of pot pies is humble and homemade, meant to use whatever ingredients you have to hand.

This recipe is a bit of a hug in a bowl. It is a medium level recipe that takes around 1 hour and 40 minutes to make. One pie serves 6-8 people.

A Flaky Crust and Creamy Goodness

The main benefit? Sheer comfort. There's something truly magical about a flaky crust chicken pot pie enveloping a rich and savory filling.

I reckon this is perfect for a chilly evening when you're craving some proper comfort food recipes chicken pot pie .

Making it Homemade Chicken Pot Pie and from scratch makes it extra special.

Time to Gather Your Ingredients!

This easy chicken pot pie recipe requires simple ingredients, but the result is extraordinary. We will be using chicken, peas, and carrots inside a creamy sauce and a flaky crust.

Trust me; the aroma alone is worth the effort!

Ingredients & Equipment for the Best Creamy Chicken Pot Pie

Right, let's talk about what you'll need to whip up this Best Chicken Pot Pie . Honestly, it's not too scary.

We're aiming for comfort food heaven, not rocket science, you know? So, grab your apron and let's dive in!

Main Ingredients for this Homemade Chicken Pot Pie

Here’s the lowdown on the stars of the show. Good ingredients equal good vibes, and a top-notch pie.

For the Dough:

• All-purpose flour: 2 ½ cups (300g) – just your everyday kind, plus extra for dusting.
• Salt: 1 teaspoon (5g) – enhances flavour.
• Unsalted butter: 1 cup (227g) (that's 2 sticks ), ice cold and cubed. The colder, the better for a flaky crust chicken pot pie .
• Ice water: ½ cup (120ml) , plus more if needed. Seriously, use ice water.

Quality indicator: For the butter, go for the good stuff. It makes a difference to flavour and texture, trust me.

For the Filling:

• Olive oil: 2 tablespoons (30ml) .
• Yellow onion: 1 large , chopped (about 1 cup ).
• Carrots: 2 , peeled and diced (about 1 cup ).
• Celery stalks: 2 , diced (about 1 cup ).
• Cremini mushrooms: 8 ounces (227g) , sliced.
• Dried thyme: ½ teaspoon .
• Dried rosemary: ¼ teaspoon .
• Salt and pepper: To taste, naturally.
• Unsalted butter: 4 tablespoons (60g) .
• All-purpose flour: ½ cup (60g) .
• Chicken broth: 4 cups (950ml) , low sodium.
• Heavy cream: 1 cup (240ml) . Hello rich and Creamy Chicken Pot Pie !
• Cooked chicken: 2 cups (300g) , shredded. Rotisserie chicken is your friend.
• Frozen peas: 1 cup (150g) .
• Frozen corn: 1 cup (150g) .
• Fresh parsley: ¼ cup (50g) , chopped.
• Egg: 1 large , beaten for that golden wash.

Seasoning Notes: The Aromatic Magic

This is where you can really get creative with your chicken pot pies .

• Essential spice combo: Thyme and rosemary are the classic herbs. They bring earthiness to this classic chicken pot pie recipe .
• Flavor enhancers: A pinch of nutmeg in the cream sauce? Oh my gosh, yes! Also, salt and pepper are your best friends. Don't be shy!
• Quick subs: No thyme or rosemary? Italian seasoning works in a pinch. Honestly.

Equipment Needed for Chicken Pot Pie from scratch

Keep it simple, yeah?

• Food processor: Optional for the dough, but it makes life easier. You can also do it by hand.
• 9 inch pie dish .
• Large skillet or Dutch oven.
• Rolling pin.
• Pastry brush.

Household Alternatives: No rolling pin? A clean wine bottle works just fine!

So there you have it. All you need to get started making this Easy Chicken Pot Pie Recipe ! Remember, cooking should be fun, so don't stress too much.

A little bit of love goes a long way in these Pot Pie Recipes . Have fun!

Cooking Method

Let’s talk about how we're gonna make the Best Chicken Pot Pie ever. Seriously. This isn't your average, run-of-the-mill chicken pot pie . I'm gonna let you in on some secrets!

Prep Steps: Getting Your Ducks in a Row

First, mise en place . Sounds fancy, right? It just means get everything ready before you start. Chop your veggies (onion, carrots, celery, mushrooms).

Measure out your flour, salt, and cold butter for the crust. Shred that rotisserie chicken - trust me, it saves SO much time! Honestly, organizing now saves stress later.

Oh my gosh!

Safety first : Watch those fingers when chopping! And keep raw chicken away from everything else.

step-by-step: From Zero to Cozy

Here's how we're building this Classic Chicken Pot Pie Recipe , one step at a time.

1. Make the Dough: Combine flour and salt, cut in the cold butter. Add ice water until just combined. Chill 30 minutes.
2. Sauté Veggies: Onion, carrots, celery in olive oil until soft. Add mushrooms, thyme, and rosemary.
3. Cream Sauce Magic: Melt butter, whisk in flour. Gradually whisk in chicken broth. Add heavy cream. Simmer until thickened.
4. Filling Assembly: Stir in chicken, peas, corn, parsley into the cream sauce.
5. Pie Time: Roll out dough, place in pie dish. Pour in filling. Brush with egg wash. Cut slits in the top.
6. Bake, Baby, Bake: Bake at 400° F ( 200° C) for 50- 60 minutes , until golden and bubbly.

Pro Tips: Level Up Your Pie Game

• Keep the butter COLD for a Flaky crust chicken pot pie for the dough. Seriously, it's key!
• Avoid overworking the dough. A tough crust is a sad crust.
• make-ahead? You can prep the filling a day before. Just store it in the fridge. It is one of the Easy Chicken Pot Pie Recipe .

This Homemade Chicken Pot Pie is all about that warm, comforting feeling. It's one of those comfort food recipes chicken pot pie that just makes everything better.

Recipe Notes for Your Dreamy Creamy Chicken Pot Pie

Alright, so you're about to embark on a culinary adventure! Making the Best Chicken Pot Pie ever is totally achievable with a few helpful tips and tricks.

Honestly, even I've had my share of pot pie fails, like that time I forgot the salt yikes! But don't worry; I'm here to guide you.

Serving Ideas That Will Wow

Presentation is everything, you know? Think about plating your Creamy Chicken Pot Pie like a pro. A sprinkle of fresh parsley on top does wonders.

For sides, a light salad with a tangy vinaigrette works great. It cuts through the richness. Or, how about some steamed green beans? They add a nice pop of colour and freshness.

A glass of crisp white wine? Oh my gosh, yes!

Storage Solutions (Because Leftovers Are Awesome)

Okay, so you’ve got leftover Homemade Chicken Pot Pie lucky you! To keep it fresh in the fridge, wrap it tightly in foil or put it in an airtight container.

It'll last for 3-4 days . Wanna freeze it? You totally can! Wrap individual slices tightly and they'll be good for up to 3 months .

Reheating is easy. Just pop it in the oven at 350° F ( 175° C) until it's heated through.

Variations to Make It Your Own

Feeling adventurous? Let's talk variations! For a lighter version, use almond milk instead of heavy cream. Honestly, it still tastes amazing.

If you're gluten-free, swap the regular flour for a gluten-free blend. Boom! Chicken Pot Pies for everyone. In the fall, try adding butternut squash to the filling so seasonal and delish!

Nutrition Facts (The Good Stuff)

Let's be real, Comfort food recipes chicken pot pie aren’t always the healthiest thing on the menu. But hey, everything in moderation, right? A slice of this Easy chicken pot pie recipe has about 550-650 calories.

You also get a good dose of protein (30-35g) and some fiber. Plus, all those veggies add vitamins and minerals.

Remember that enjoying delicious food is good for the soul!

So there you have it! A Classic chicken pot pie recipe , packed with flavor and easy to customize. Whether you're a seasoned baker or a total newbie, this recipe is a winner.

Go on, give it a go! You got this!

Frequently Asked Questions

My Creamy Chicken Pot Pie filling is too runny! What did I do wrong?

Uh oh, a soggy bottom! Chances are the cream sauce wasn't thick enough. Be sure to cook the flour and butter mixture (the roux) for a full minute before adding the chicken broth. Also, simmer the sauce until it's visibly thickened. Next time use a tad more flour.

Can I make this Creamy Chicken Pot Pie ahead of time?

Absolutely! You can assemble the pot pie and keep it covered in the fridge for up to 24 hours before baking. Add about 10-15 minutes to the baking time to ensure it's heated through. Think of it as your own personal "Ready Steady Cook" moment, prepped in advance!

I'm short on time, is there a shortcut for this Creamy Chicken Pot Pie recipe?

Definitely! Use store-bought puff pastry instead of making the pie crust from scratch, it is very close to the real thing and will work great. Rotisserie chicken is another great time saver no need to poach and shred chicken yourself.

While making everything from scratch gives you the best flavor, these shortcuts will get dinner on the table faster than you can say "Bob's your uncle!"

How should I store leftover Creamy Chicken Pot Pie?

Store leftover pot pie in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual slices. Reheating in the oven will keep the crust flakier. Note that the crust may soften slightly upon refrigeration.

Can I freeze Creamy Chicken Pot Pie?

Yes, but with a few caveats! For best results, freeze the unbaked pot pie. Wrap it tightly in plastic wrap and then foil. Bake from frozen, adding about 20-30 minutes to the baking time. The texture of the filling might change slightly after freezing and thawing, but it will still be delicious.

Freezing after baking can make the crust a bit soggy, but it's still an option if needed.

Is there a healthier way to make Creamy Chicken Pot Pie?

You bet! Use whole wheat flour for the crust, reduce the amount of butter, and swap heavy cream for half and-half (or even a mixture of milk and a tablespoon of cornstarch for thickening). Load up on the vegetables to increase the fiber content, and use low-sodium chicken broth to control the salt.

It's not quite a "Slimming World" recipe, but it's a step in the right direction!