Comfort Chicken Pot Pie
Highlighted under: Bread & Butter | Simple Sides
I absolutely love making Comfort Chicken Pot Pie on chilly evenings. The warm, flaky crust encases tender chicken and colorful vegetables, creating a dish that feels like a big hug. Each bite showcases a rich, creamy filling infused with herbs that elevate its flavor. This recipe is not just delicious; it's a delightful way to use up leftovers or a rotisserie chicken. On busy nights or when entertaining guests, this pot pie has become our go-to comfort food that everyone enjoys.
Cooking Comfort Chicken Pot Pie has become a cherished tradition for me, especially during the colder months. I remember the first time I experimented with adding herbs like thyme and rosemary; it transformed the dish from ordinary to extraordinary. Sharing this meal with my family feels like creating memories one bite at a time.
I discovered that letting the filling cool before adding the crust prevents a soggy bottom, allowing for that perfect flaky texture. I also love using a mix of fresh and frozen vegetables for convenience without sacrificing flavor. This dish has definitely earned a permanent place in our home!
Why You'll Love This Recipe
- Hearty and satisfying meal with a crispy crust
- Rich and creamy filling packed with vegetables
- Perfect for using leftover chicken or rotisserie chicken
Ingredients
Gather all the ingredients for this comforting dish to get started.
For the Filling
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1/2 cup onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
For the Crust
- 1 package of pre-made pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Once you have all your ingredients ready, you'll be set to create this delicious pot pie!
Instructions
Follow these steps to make your Comfort Chicken Pot Pie from scratch.
Prepare the Filling
In a large skillet, melt the butter over medium heat. Add the onions, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for an additional minute. Sprinkle in the flour and cook for 2 minutes to form a roux. Slowly whisk in the chicken broth and milk until the mixture thickens. Add the shredded chicken, peas, thyme, rosemary, salt, and pepper, then stir well.
Assemble the Pie
Preheat your oven to 425°F (220°C). Roll out one pie crust into a 9-inch pie dish. Pour the chicken filling into the crust. Cover it with the second pie crust, and trim the excess. Crimp the edges and cut small slits on top to allow steam to escape. Brush with the beaten egg for a golden finish.
Bake
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Let it cool for about 10 minutes before serving to allow the filling to set.
Here, your comforting meal is ready to be served and enjoyed!
Pro Tips
- Feel free to customize your filling with your favorite vegetables or add some cheese for extra creaminess.
Questions About Recipes
→ Can I use store-bought rotisserie chicken?
Absolutely! A rotisserie chicken makes this recipe even easier and adds great flavor.
→ How can I make it healthier?
Try swapping out the heavy cream for low-fat milk and using whole grain pie crusts.
→ Can I freeze the pot pie?
Yes, you can freeze the assembled pot pie before baking. Just cover it tightly and bake it straight from the freezer; you may need to add some extra baking time.
→ What are some suitable sides to serve with this dish?
A simple green salad or steamed vegetables complement the richness of the pot pie perfectly.
Comfort Chicken Pot Pie
Created by: The Ellensrecipes Team
Recipe Type: Bread & Butter | Simple Sides
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Filling
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1/2 cup onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
For the Crust
- 1 package of pre-made pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
How-To Steps
In a large skillet, melt the butter over medium heat. Add the onions, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for an additional minute. Sprinkle in the flour and cook for 2 minutes to form a roux. Slowly whisk in the chicken broth and milk until the mixture thickens. Add the shredded chicken, peas, thyme, rosemary, salt, and pepper, then stir well.
Preheat your oven to 425°F (220°C). Roll out one pie crust into a 9-inch pie dish. Pour the chicken filling into the crust. Cover it with the second pie crust, and trim the excess. Crimp the edges and cut small slits on top to allow steam to escape. Brush with the beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Let it cool for about 10 minutes before serving to allow the filling to set.
Extra Tips
- Feel free to customize your filling with your favorite vegetables or add some cheese for extra creaminess.
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 170mg
- Sodium: 900mg
- Total Carbohydrates: 36g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 20g