Introduction to Classic Chicken Pot Pie
When the chill of autumn wraps around us like a cozy blanket, there’s nothing quite like a steaming slice of Classic Chicken Pot Pie to warm the soul. This dish embodies comfort, nestled within flaky crusts and filled with tender chicken and hearty vegetables. As a busy mom, I know the delight of a quick solution for a hectic day. This recipe not only satisfies your hunger but also impresses your loved ones with its nostalgic flavors. Let’s dive into the heart of this classic dish, delivering warmth and joy to your dinner table.
Why You’ll Love This Classic Chicken Pot Pie
This Classic Chicken Pot Pie is pure comfort food, and it comes together with surprisingly little effort. The combination of tender chicken, vibrant veggies, and a creamy sauce wrapped in a flaky crust makes every bite feel like a hug. Plus, it’s a one-dish wonder, perfect for busy weeknights or a cozy family gathering. You’ll find it’s not just filling; it’s a taste of home that warms the heart every single time.
Ingredients for Classic Chicken Pot Pie
Gathering the right ingredients is the foundation of a delicious Classic Chicken Pot Pie. Here’s what you’ll need:
- All-purpose flour: This is the backbone of your flaky pie crust, helping to provide structure while keeping it tender.
- Granulated sugar: Just a touch to balance the savory flavors; it’s what makes the crust ever-so-slightly sweet.
- Salt: Essential for enhancing all the other flavors, ensure you use it both in the crust and the filling.
- Unsalted butter: Cold and cubed, it’s crucial for that perfect flaky crust. Go for high-quality butter for the best flavor.
- Buttermilk: Adds moisture and richness to the dough. If you don’t have buttermilk on hand, mix regular milk with a splash of vinegar as a substitute.
- Egg wash: A beaten egg brushed on the crust before baking gives it that glorious golden sheen.
- Unsalted butter: Used in the filling, it adds a rich, buttery flavor that’s simply divine.
- Diced onion: A classic aromatic that enhances the savory notes of your pot pie.
- Sliced carrots: Their natural sweetness adds color and flavor, making each bite feel vibrant.
- Sliced celery: Provides a delightful crunch and a hint of earthiness to the filling.
- Minced garlic: A must-have for that unmistakable depth of flavor.
- All-purpose flour: For thickening the filling—I promise it makes everything creamy and dreamy.
- Minced fresh thyme: This herb captures the essence of home cooking with its robust aroma. Feel free to use dried thyme if fresh isn’t handy.
- Minced fresh Italian parsley: Adds a splash of color and freshness to the dish.
- Ground black pepper: Just a pinch really rounds out the flavors and adds mild heat.
- Chicken broth: The heart of the sauce, it creates that luscious base for your pot pie filling.
- Heavy cream: For a luxurious creaminess that takes the filling to a whole new level.
- Shredded cooked chicken or turkey: A great way to use leftovers. You can also go for store-bought rotisserie chicken for convenience.
- Frozen peas: They’re quick, easy, and add a lovely pop of color and sweetness.
For exact quantities, check the bottom of the article—it’s all there for easy printing!
How to Make Classic Chicken Pot Pie
Now that we’ve gathered our ingredients, let’s get cooking! Follow these simple steps to create a delicious Classic Chicken Pot Pie that’s sure to impress. Don’t worry; I’ll guide you through it all, step by step.
Step 1: Prepare the Pie Crust
Start by combining the all-purpose flour, granulated sugar, and salt in a large bowl. This mixture forms the foundation of your flaky crust.
Add the cold cubed butter, tossing until the pieces are coated in the flour blend. Transfer this mixture to a clean surface. Using a rolling pin, roll the butter into the flour. You want to scrape and gather the dough repeatedly until it’s incorporated and fluffy.
After that, chill this flaky heaven in the freezer for about 15 minutes. Don’t skip this step; it’s vital for that perfect texture!
Once chilled, bring it back out. Add the cold buttermilk and stir it gently with a spoon. Use your hands to knead lightly until it forms a ball. If it feels too dry, add cold water one tablespoon at a time.
Finally, divide the dough into two disks, wrap them up tightly in plastic, and pop them in the fridge while we prepare the filling.
Step 2: Create the Filling
In a large skillet set over medium-high heat, melt that lovely unsalted butter. Add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the veggies are tender, stirring occasionally. Your kitchen should be smelling amazing by now!
Next, sprinkle in the all-purpose flour along with salt, black pepper, thyme, and parsley. Whisk this mixture well to combine everything, then gradually pour in the chicken broth and heavy cream.
Let this simmer on medium-low heat for about 10 minutes, stirring frequently. You want the sauce to thicken up nicely. Once it’s reached that sweet spot, stir in the shredded cooked chicken and frozen peas before removing it from the heat.
Step 3: Assemble the Pot Pie
Now comes the exciting part! Preheat your oven to 400°F (204°C) while you roll out the pie crust.
On a lightly floured surface, roll one disk of dough into a 12-inch circle, about 1/4 inch thick. Transfer this circle into your 9-inch pie pan. Press it gently into place, trimming any excess dough. No need to waste it—these little trimmings could become a mini pie!
Next, pour that glorious filling into your crust. Roll out the second dough disk the same way and lay it over the filled pie. Crimp the edges to seal in all that deliciousness and cut a few small slits in the top crust to let steam escape. Brush the entire crust with the beaten egg wash for that beautiful golden finish.
Step 4: Bake to Perfection
Here’s where the magic happens! Place the pie in the preheated oven and bake for about 45 minutes, or until the crust is golden brown. If the edges brown too quickly, use a pie crust shield or some aluminum foil to protect them.
Once it’s bubbling and gorgeous, let your Classic Chicken Pot Pie cool for about 10 minutes before slicing. This helps with clean cuts and keeps your filling intact. Now, gather your loved ones and serve up this comforting masterpiece!
Tips for Success
- Ensure your butter is cold for the flakiest crust.
- Chill your dough before rolling it out. This maintains the butter’s richness.
- Don’t rush the filling; letting it simmer thickens the sauce beautifully.
- If time allows, let the pot pie cool before slicing; it holds its shape better.
- For added flavor, experiment with different herbs like rosemary or sage!
Equipment Needed
- 9-inch pie pan: This is a must-have for baking the perfect pot pie. A glass or ceramic one works wonders!
- Mixing bowls: You’ll need a couple for combining ingredients. Any size will do!
- Rolling pin: Essential for rolling out your pie crust. A wine bottle can work in a pinch!
- Skillet: A large skillet is perfect for sautéing the filling; a heavy-bottomed pot can also suffice.
- Bench scraper: Handy for gathering dough, but a spatula or your hands will do just fine!
Variations of Classic Chicken Pot Pie
- Vegetarian Option: Swap out chicken for a medley of mushrooms, zucchini, and bell peppers. Add extra vegetables like spinach or kale for added nutrients.
- Gluten-Free Crust: Use a gluten-free flour blend for your crust. There are plenty of pre-made options available; just check your local store’s freezer section!
- Herb-Infused Filling: Lightly sauté fresh herbs like rosemary or sage with your veggies to elevate the flavors in your filling.
- Curry Chicken Pot Pie: Spice things up by adding curry powder to the filling for a warm, exotic flavor.
- Lighter Version: Use a cauliflower crust or phyllo dough instead of traditional pie crust for a healthier take on the classic.
Serving Suggestions for Classic Chicken Pot Pie
- Fresh Salad: Pair your pot pie with a light garden salad. The crunchy greens will balance the creamy filling.
- Buttery Corn: A side of sweet, buttery corn adds a touch of sweetness and complements the savory dish.
- Crisp White Wine: Serve with a chilled glass of Sauvignon Blanc for a refreshing contrast.
- Presentation: Garnish with fresh parsley for a pop of color and serve hot for maximum comfort!
FAQs about Classic Chicken Pot Pie
Can I make Classic Chicken Pot Pie ahead of time?
Absolutely! You can prepare the filling and pie crust ahead of time and store them separately in the refrigerator. Assemble the pie just before baking for the freshest taste.
What can I use instead of chicken?
If chicken isn’t your thing, feel free to substitute it with turkey or even a mix of hearty veggies for a vegetarian option. It’s versatility is one of the great things about Classic Chicken Pot Pie!
Can I freeze Classic Chicken Pot Pie?
Yes! If you want to enjoy this dish later, freeze it before baking. Just wrap it tightly in foil or plastic wrap. When you’re ready to bake, thaw it overnight in the fridge and bake as directed.
What’s the best way to reheat leftovers?
The best way to reheat your Classic Chicken Pot Pie is in the oven. Cover it with foil and warm at 350°F (175°C) until heated through. This keeps the crust crispy while warming the filling evenly.
Can I use store-bought pie crust?
Of course! Using a store-bought pie crust can save you time in the kitchen. Just make sure to follow package instructions for baking, and you’ll still have a delicious meal without the extra steps!
Final Thoughts
As I wrap up this journey into the world of Classic Chicken Pot Pie, I can’t help but feel warm inside just thinking about it. This dish is more than just a meal; it’s a nostalgic embrace that brings families together, mealtime memories, and the simple joy of eating home-cooked food. Whether it’s a weeknight dinner or a special gathering, sharing a slice of this pot pie is a celebration of love and care. So, roll up your sleeves, gather your loved ones, and create delicious memories that will last a lifetime with this comforting classic!
Print
Classic Chicken Pot Pie
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Description
Classic Chicken Pot Pie is a comforting dish filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pie crust.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/2 cup cold buttermilk
- 1–2 tablespoons cold water
- 1 large egg, beaten (for egg wash)
- 1/4 cup unsalted butter
- 1/3 cup diced onion
- 2 medium carrots, sliced (about 1 cup)
- 1 stalk celery, sliced (about 1/2 cup)
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups shredded cooked chicken or turkey
- 1 cup frozen peas
Instructions
- Combine flour, sugar, and salt in a large bowl. Add cold cubed butter and toss to coat. Transfer to a clean surface and roll the butter into the flour using a rolling pin, scraping and gathering the dough repeatedly with a bench scraper until incorporated and flaky. Chill mixture in freezer for 15 minutes.
- Remove chilled mixture from freezer. Add cold buttermilk and stir with a spoon, then with hands, until dough forms a ball. Add cold water by tablespoon if too dry. Divide dough into two disks, wrap in plastic, and refrigerate while preparing filling.
- Melt butter in large skillet over medium-high heat. Add onion, carrots, celery, and garlic; cook until tender, stirring occasionally. Whisk in flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Simmer over medium-low heat for 10 minutes until thickened. Stir in shredded chicken and peas then remove from heat.
- Set oven to 400°F (204°C).
- On lightly floured surface, roll one dough disk into 12-inch circle approximately 1/4 inch thick. Transfer to a 9-inch pie pan and smooth with fingers. Trim excess dough and discard.
- Pour filling into crust-lined pan. Roll out second dough disk similarly and cover pie. Trim and seal edges by crimping. Cut small slits on top crust. Brush entire crust with beaten egg wash.
- Bake pie for 45 minutes or until crust is golden brown. Use a pie crust shield if needed to protect edges. Cool for 10 minutes before slicing and serving.
Notes
- Ensure the butter is very cold for a flaky crust.
- You can use leftover rotisserie chicken for convenience.
- Let the pie cool for the best slicing results.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
