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- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables - 1 small onion, finely diced For a classic chicken pot pie, the main ingredients set the stage. First, you need 2 cups of cooked chicken. Shredded rotisserie chicken works great and adds rich flavor. Next, grab 1 cup of frozen mixed vegetables. A mix of peas, carrots, and corn adds color and taste. Lastly, use 1 small onion, finely diced. It adds a sweet, aromatic base that enhances the dish. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 tablespoon cornstarch (optional) Seasoning is key for flavor. Use 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. These herbs bring warmth and depth to your pot pie. If you want a thicker filling, add 1 tablespoon of cornstarch. Mix it with water to create a slurry. This step is optional, but it makes the filling creamy and rich. - 1 package (2 sheets) of refrigerated pie crusts - 1 egg (for egg wash) For the crust, use 1 package of refrigerated pie crusts. This saves time and effort. You’ll get two sheets, one for the bottom and one for the top. To make the crust golden, brush it with 1 egg before baking. This simple step gives your pot pie a beautiful finish. {{ingredient_image_2}} To start, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Once hot, add 1 small onion, finely diced, and 2 cloves of minced garlic. Sauté these for about 3-4 minutes. You want the onion to become soft and smell great. Next, stir in 2 cups of cooked, shredded chicken and 1 cup of frozen mixed vegetables. Cook this mix for another 3-4 minutes. This will warm the chicken and veggies and let their flavors blend together perfectly. Now, pour in 4 cups of low-sodium chicken broth. Bring the mixture to a gentle simmer. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and salt and pepper to taste. Let everything simmer for about 5-7 minutes. This will help all the flavors come together nicely. For a richer taste, stir in 1 cup of heavy cream. Simmer for another 5 minutes. If you want a thicker filling, mix 1 tablespoon of cornstarch with a bit of cold water to make a slurry. Stir this into the pot and cook for another minute or two until thickened. While the filling cools a bit, roll out one pie crust to fit a 9-inch pie dish. Make sure it covers the bottom and sides well. Pour the chicken filling evenly into this crust. Next, place the second pie crust over the filling. Seal the edges by crimping them with a fork or your fingers. Cut a few slits in the top crust to let steam escape while baking. In a small bowl, beat 1 egg and brush it over the top crust. This gives the pie a beautiful golden color when baked. Bake the pie in a preheated oven at 425°F for 25-30 minutes. Look for a golden brown crust and bubbling filling. Once done, let the pot pie cool for about 10 minutes before serving. This allows the filling to set and makes it easier to slice. Preheating your oven is key. Set it to 425°F (220°C) before you start. A hot oven helps the crust become flaky. For that lovely golden color, use an egg wash. Beat the egg and brush it on the crust. This adds shine and a rich hue. Using fresh herbs makes a big difference. Fresh thyme and rosemary have brighter flavors than dried ones. However, if dried herbs are what you have, they work too. You can also customize your veggie mix. Try adding mushrooms, green beans, or even sweet potatoes for fun twists. If your crust is too soggy, it might be from too much filling. Always let the filling cool a bit before adding it to the crust. If you want a thicker filling, use cornstarch. Mix it with cold water and stir it into the hot filling. Cook until it thickens, and you’ll have a perfect pot pie! Pro Tips Use Rotisserie Chicken: For enhanced flavor, opt for rotisserie chicken instead of plain cooked chicken; it adds a depth of taste to your pot pie. Fresh Herbs Make a Difference: If possible, use fresh thyme and rosemary instead of dried for a more vibrant flavor profile in your filling. Don’t Skip the Egg Wash: Brushing the top crust with an egg wash before baking ensures a beautiful golden finish that enhances presentation. Let It Set: Allow the pot pie to cool for about 10 minutes before serving; this helps the filling to firm up and makes slicing much easier. {{image_4}} You can make chicken pot pie gluten-free by using special pie crusts. Look for brands that use rice flour or almond flour. These crusts work well and taste great. You can find them in most grocery stores. Just follow the same steps as with regular crusts. This way, everyone can enjoy this classic dish! If you want a vegetarian twist, swap chicken for chickpeas or mushrooms. Chickpeas add protein and a nice texture. Mushrooms give a hearty flavor. You can use one cup of either option. Sauté them just as you would the chicken. This keeps the dish tasty while being meat-free! For a creamier filling, try different cream options. You can use sour cream for a tangy taste. Cream cheese adds richness and a smooth texture. Just mix one cup of your chosen cream into the filling. This change makes the pot pie even more delightful and comforting. To keep your chicken pot pie fresh, let it cool first. Wrap it tightly in plastic wrap or foil. Store it in the fridge for up to three days. A good tip is to place it in an airtight container. This helps keep the crust from getting soggy. When reheating, you want to keep that crust crispy. Preheat your oven to 350°F (175°C). Place the pie on a baking sheet. Heat for about 20-25 minutes. This method warms the filling and keeps the crust nice. Avoid using the microwave, as it can make the crust soft. You can freeze chicken pot pie before or after baking. If freezing before baking, wrap it tightly in plastic wrap. Then, place it in a freezer bag. It can stay in the freezer for up to three months. To bake from frozen, add 10-15 minutes to the baking time. If you freeze it after baking, let it cool first. Wrap it well and store it in the freezer. Reheat as mentioned above when ready to eat. You can prepare chicken pot pie ahead of time. Make the filling and let it cool. Store it in the fridge for up to two days. You can also assemble the pie and freeze it. If you freeze it, do not bake before freezing. When ready, bake it straight from the freezer. Just add about 10 extra minutes to the bake time. Yes, fresh vegetables work well in chicken pot pie. Use carrots, peas, and corn. Chop them into small pieces. Sauté them with the onion and garlic until tender. Fresh veggies add great taste and texture. Just remember to cook them a bit longer than frozen ones, as they have more moisture. Chicken pot pie is hearty, so simple sides work best. Here are some great options: - Garden Salad: A fresh salad with greens and a light vinaigrette. - Garlic Bread: Warm, crispy garlic bread adds a nice touch. - Steamed Vegetables: Lightly steamed broccoli or green beans can complement the dish well. These sides balance out the richness of the pot pie, making for a complete meal. This blog post shared a simple chicken pot pie recipe. We explored the main ingredients, steps to prepare, and tips for success. I provided variations for dietary needs and storage tips. Making this dish can be easy and fun. Try customizing it with your favorite veggies or herbs. Enjoy delicious meals with friends and family. You now have all you need for a tasty chicken pot pie. Happy cooking!

Cozy Chicken Pot Pie

A comforting chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 tablespoon cornstarch
  • 1 package refrigerated pie crusts
  • 1 egg for egg wash

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic; sauté for about 3-4 minutes until the onion is translucent.
  • Stir in the shredded chicken and frozen mixed vegetables, cooking for an additional 3-4 minutes.
  • Pour in the chicken broth and bring to a gentle simmer. Add thyme, rosemary, salt, and pepper. Simmer for 5-7 minutes.
  • Stir in the heavy cream and simmer for another 5 minutes. If desired, mix cornstarch with cold water to form a slurry and stir it in, cooking until thickened.
  • Set the filling aside to cool slightly while preparing the pie crust.
  • Roll out one pie crust to fit a 9-inch pie dish. Pour the chicken filling into the prepared crust.
  • Place the second pie crust over the filling. Seal the edges by crimping them together. Cut slits in the top crust for steam to escape.
  • Beat the egg and brush it over the top crust.
  • Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling.
  • Let the pot pie cool for about 10 minutes before serving.

Notes

Serve warm, garnished with fresh thyme leaves for an added touch.
Keyword chicken, comfort food, pot pie