Hearty Chicken Pot Pie

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 6
★★★★★
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Who doesn't love a good chicken pot pie? This hearty version is packed with tender chicken, vibrant veggies, and a creamy sauce all encased in a flaky crust. It's the perfect comfort food for any season!

Ingredients for Hearty Chicken Pot Pie

The star of the show is the chicken breasts. Cubed and cooked to perfection, they provide protein and substance. Chicken broth and milk create the creamy base, while all-purpose flour thickens the sauce to just the right consistency. Unsalted butter not only adds richness but also helps cook the veggies. Speaking of veggies, carrots and peas add sweetness and color, while potatoes make the pie heartier. Onions are a must for flavor depth. Season it all with salt, black pepper, dried thyme, and dried rosemary for a classic and comforting taste. Finally, pie crusts wrap it all up in a golden, flaky embrace.

Tips & Tricks

  • If your crust edges are browning too quickly, cover them with foil halfway through baking.
  • For a richer flavor, use homemade chicken broth if you have it on hand.
  • Let the pie rest for about 10 minutes before cutting to help the filling set.

Serving Suggestions

This chicken pot pie pairs beautifully with a simple green salad or roasted vegetables. For something a little heartier, serve it alongside some creamy mashed potatoes or crusty bread to soak up the sauce.

Frequently Asked Questions

Can I use rotisserie chicken instead?
Absolutely! Just shred it and add it in at the same step as the cubed chicken.
Can I freeze the pie?
Yes, you can freeze it before baking. Just make sure it's well wrapped. When you're ready to bake, add a few extra minutes to the cooking time.

Hearty Chicken Pot Pie Recipe Walkthrough

Start by preheating your oven to 425°F (220°C). Trust me, having the oven ready ensures the pie bakes evenly and to perfection. Next, grab a large skillet and melt the butter over medium heat. Once it's sizzling, toss in the onions and carrots. Stir them around until they're tender and fragrant.

Now, sprinkle the flour over the veggies, along with the salt, pepper, thyme, and rosemary. Stir well until everything is nicely combined and you see little bubbles forming. This step is crucial for cooking out the raw flour taste.

Slowly pour in the chicken broth and milk, stirring constantly. You'll notice the mixture starting to thicken — this is when the magic happens. Add the cubed chicken, peas, and potatoes. Keep cooking until the chicken is cooked through and the potatoes are just tender.

Roll out one of your pie crusts and fit it into a 9-inch pie dish. Pour in that delicious chicken mixture, spreading it out evenly. Cover with the second pie crust, sealing the edges with a fork or your fingers. Don't forget to cut a few slits on top for steam to escape.

Pop the pie into your preheated oven and bake for 30 to 35 minutes. You'll know it's done when the crust is golden brown and the filling is bubbling. Let it cool for a few minutes before slicing in. Enjoy watching everyone dig in!

Why You'll Love This Recipe

  • Easy to prepare with straightforward steps.
  • Rich, savory, and filling — perfect for family dinners.
  • Uses common pantry ingredients.
  • Freezable for make-ahead meals.

Ingredients

1 lb boneless skinless chicken breasts, cubed
2 cups chicken broth
1 cup milk
1/3 cup all-purpose flour
1/4 cup unsalted butter
2 medium carrots, diced
1 cup frozen peas
1/2 cup diced potatoes
1 small onion, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 sheets pie crust

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat. Add onions and carrots, cooking until tender.
3. Stir in flour, salt, pepper, thyme, and rosemary until the mixture is well combined and bubbly.
4. Gradually stir in chicken broth and milk, cooking and stirring until the mixture begins to thicken.
5. Add chicken, peas, and potatoes to the skillet, and cook until the chicken is no longer pink.
6. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken mixture into the pie crust.
7. Cover with the second pie crust, sealing the edges and cutting slits in the top to allow steam to escape.
8. Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and filling is bubbly. Let it cool for a few minutes before serving.

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