Chicken Pot Pie Recipe – A Cozy Classic You’ll Cherish

There’s something magical about the cozy aroma of a bubbling Chicken Pot Pie filling your kitchen on a chilly evening. Just imagine the warm, buttery scent wafting through your home as that flaky crust turns a lovely golden brown. Growing up, we would gather around the family table, eager to dig into this comforting dish. It’s a recipe that makes the heart feel full and the soul even fuller. So, let’s dive into making a delicious Chicken Pot Pie that brings everyone together.

Why You’ll Love It

• Quick and easy to make, perfect for busy weeknights.
• Comforting homemade flavor that warms your heart.
• Made with simple, wholesome ingredients.
• A dish that’s great for any gathering or occasion.
• Always a crowd-pleaser, even with the pickiest eaters!

Ingredients You’ll Need

• 1 3/2 lb whole broiler fryer chicken
• 2 qts water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 celery stalk, cut into 2-inch pieces
• 1 medium onion, quartered
• 1 bay leaf
• 1 (16 oz) package frozen mixed vegetables (choose your favorite!)
• 2 large potatoes, peeled and cubed
• 1/2 cup unsalted butter (I love the richness it adds)
• 1/2 cup all-purpose flour
• 1 cup milk (for creaminess)
• 1/4 tsp dried thyme
• 2 hard-boiled eggs, sliced
• 1 (9-inch) refrigerated pie crust (because shortcuts are sometimes necessary!)

How to Make It

1. Start with the Chicken: In a large Dutch oven, combine the chicken, water, 1 tsp salt, 1/2 tsp pepper, celery, onion, and bay leaf. Bring it to a boil, then cover, reduce the heat, and let it simmer for an hour. Your kitchen will start to fill with that wonderful scent!

2. Shred the Chicken: Once it’s cool enough to handle, remove the chicken and set it aside. Discard the vegetables and bay leaf. Take a moment to enjoy the broth and then shred the chicken into bite-sized pieces.

3. Prepare the Broth: Skim any fat off the top of the broth in the Dutch oven, then bring it back to a boil. Toss in the frozen mixed vegetables and cubed potatoes. Cover and simmer them for about 8 minutes until tender.

4. Create the Sauce: Remove the veggies and potatoes with a slotted spoon, and now let’s make that creamy filling! In the same pot, melt the butter over low heat. Stir in the flour for about a minute to form a roux. Gradually add back in the 3 cups of chicken broth and milk, stirring until it thickens up. Yum!

5. Combine Flavors: Stir in the seasonings: 1 1/2 tsp salt, 1 1/4 tsp pepper, and thyme. Add in the shredded chicken, cooked vegetables, and sliced hard-boiled eggs. Gently mix everything together until incorporated.

6. Prepare for Baking: Preheat your oven to 400°F. Pour the filling into a greased 9×13 baking dish. Roll out the pie crust on a floured surface into a rectangle, then drape it over the filling. Crimp the edges and don’t forget to cut a few slits in the top to let the steam escape.

7. Bake and Enjoy: Let’s make it bubbly! Bake the pie for about 20 minutes until the crust is golden brown and the filling is bubbling up. Trust me, the excitement of waiting is half the fun! Let it cool for about 10 minutes before serving.

Kitchen Tips

• Time-Saving Trick: For an even quicker prep, consider using a rotisserie chicken instead of boiling your own. Less time, same great flavor!
• Common Mistake Fix: If your filling comes out too thick, simply thin it with a splash of broth or milk. No need to stress!
• Flavor Twist: For an extra pop, try adding some fresh herbs like parsley or sage to your filling. It brings a delightful freshness!

Serving Ideas

This Chicken Pot Pie is the ultimate comfort food and perfect for family dinners, casual Sunday brunches, or those cozy nights in. Serve it warm with a sprinkle of fresh parsley on top for a little green and fun. Pair it with a simple side salad or some crusty bread to really soak up that rich filling. Everyone will feel at home as they enjoy a share of this delightful dish!

Storing & Leftovers

• How to Store: You can keep leftover Chicken Pot Pie in the fridge for about 3–4 days or freeze it for up to 3 months. Just make sure it’s in an airtight container!
• Reheating Tips: When you reheat, pop it back in the oven to retain that crispy crust; just cover it with foil to prevent it from browning too much.
• Leftover Fun: Try using leftover filling in a wrap, or over a bed of greens for a tasty salad. Turning it into a new dish is part of the fun!

FAQs

Q: Can I make this ahead of time?
A: Definitely! Sometimes, I like to prepare everything a day in advance because it often tastes even better once the flavors meld together overnight.

Q: Can I swap any ingredients?
A: Of course! This Chicken Pot Pie is very forgiving. If you have leftover vegetables or want to switch up the proteins, feel free to get creative!

Q: What’s the best way to serve it?
A: Always serve it fresh from the oven while it’s still warm and fragrant. It’s like a hug on a plate!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges on the crust and that heavenly, rich smell. That’s your sign that it’s ready to dig in!

Final Thoughts

This Chicken Pot Pie is so much more than a recipe; it’s a warm, inviting hug that brings family and friends together. Every bite is a reminder of simpler times, shared love, and kitchens filled with laughter. I hope you enjoy making it as much as I do, and remember to put your personal spin on it. Create your own cozy moments with your treasured Chicken Pot Pie! 🍽️💖

Chicken Pot Pie

A comforting Chicken Pot Pie filled with tender chicken, vegetables, and a creamy sauce, topped with a flaky crust. Perfect for family gatherings and chilly evenings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 servings

Course: Comfort Food, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

For the Chicken and Broth

• 1.5 lb whole broiler fryer chicken
• 2 qts water
• 1 tsp salt
• 0.5 tsp black pepper
• 1 stalk celery, cut into 2-inch pieces
• 1 medium onion, quartered
• 1 leaf bay leaf

For the Filling

• 1 16 oz package frozen mixed vegetables choose your favorite!
• 2 large potatoes, peeled and cubed
• 0.5 cup unsalted butter adds richness
• 0.5 cup all-purpose flour
• 1 cup milk for creaminess
• 0.25 tsp dried thyme
• 2 hard-boiled eggs, sliced
• 1 9-inch refrigerated pie crust for convenience

Method

 

Preparation

1. In a large Dutch oven, combine the chicken, water, salt, pepper, celery, onion, and bay leaf. Bring to a boil, then cover, reduce heat, and simmer for one hour.
2. Once cool enough to handle, remove the chicken and set aside. Discard the vegetables and bay leaf. Shred the chicken into bite-sized pieces.

Cooking the Vegetables

1. Skim any fat off the broth in the Dutch oven, then bring it back to a boil. Add the frozen mixed vegetables and cubed potatoes. Cover and simmer for about 8 minutes until tender.

Making the Sauce

1. Remove the veggies and potatoes with a slotted spoon. In the same pot, melt butter over low heat. Stir in flour for about a minute to make a roux.
2. Gradually add back in 3 cups of chicken broth and milk, stirring until thickened.
3. Stir in seasonings: 1 1/2 tsp salt, 1 1/4 tsp pepper, and thyme. Add the shredded chicken, cooked vegetables, and sliced hard-boiled eggs. Mix gently.

Baking

1. Preheat your oven to 400°F. Pour the filling into a greased 9x13 baking dish. Roll out the pie crust on a floured surface into a rectangle and drape it over the filling.
2. Crimp the edges and cut a few slits in the top to let steam escape. Bake for about 20 minutes until the crust is golden brown and filling is bubbling up.
3. Let cool for about 10 minutes before serving.

Notes

For a quicker prep, consider using a rotisserie chicken. If the filling is too thick, thin it with a splash of broth or milk. Add fresh herbs like parsley or sage for extra flavor.