Chicken Pot Pie
Comfort food has a special place in people’s hearts. It can bring back memories, it can make you feel better, and when it tastes so good, it leaves you feeling satisfied. When I was younger, if I was ever feeling down or having a bad time, my mom knew just how to put a smile on my face. She would whip up a homemade chicken pot pie.
This easy chicken pot pie recipe is simply the best! This comforting chicken pot pie is easy to make and it freezes well too! It is a family favorite meal! There are so many cherished memories attached to pot pie for me. That simple comfort food had a way to relieve stress, I swear.
If you’re looking for something filling and satisfying, this pot pie is it! It’s full of veggies and when the pie dough crisps – so delicious!
What other vegetables could you add to this chicken pot pie?
Honestly, anything that you want! If you want to add in mushrooms, sweet potatoes, and even some yummy red onions, make it happen. The whole point of a pot pie is to be hearty and delicious so it just makes sense to pack it full of amazing flavors and ingredients.
How do I know when the chicken pot pie is done cooking?
You’re going to have to pay attention to the crust on this one. Once it starts getting golden-brown, it’s time to pull it from the oven. You can tell visually that it’s ready that way.
How do I store leftover pot pie?
The easiest way to store this pot pie recipe is to put it in a sealable container and put it in the fridge. That way it keeps the air out and keeps the flavor in.
Now that you know a bit about how easy this homemade pot pie recipe can be, let’s get down to the delicious recipe!
Tips: I make the homemade crust in my food processor, that’s why the edges never look amazing! But, you can easily buy a pre-made pastry crust. Put aluminum foil under your pan in the oven. Mine always runs over!
For the Crust
Chicken Mixture Directions
3. Preheat oven to 425.
4. In a large saucepan, cook potatoes and carrots, covered with water until tender, 10-14 minutes. Drain and set aside.
6. Remove from heat and stir in potatoes and carrots, chicken, peas and corn. Stir to mix well.
I still love this chicken pot pie recipe to this day. My family enjoys it as well. The magic of comfort food is special. When I take a bite I can remember the first time my mom made it for dinner and that same smile I had as a child, washes over my face now that I’m grown.
Do you have a favorite comfort food? Is it tied to a cherished memory of yours?
Chicken Pot Pie
For the Crust:
- 2 cups flour
- 3/4 cup butter cubed and cold
- 5-7 Tablespoons of water
- 1 teaspoon salt
For the Chicken Mixture
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup butter
- 1/4 cup onion
- 1/2 cup diced celery
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 2 cups chicken broth
- 3/4 cup milk
- 2 cups chicken
- 1/2 cup frozen peas
- 1/2 cup frozen corn
Add flour, butter, water and salt to a food processor.
Pulse until a dough ball forms.
Remove dough and divide in half.
Turn onto a floured surface and use a rolling pin to roll to 1/4" thickness.
Transfer one crust to a pie dish to fill.
Roll remaining dough and set aside.
"!Chicken Mixture Directions"
Preheat oven to 425.
In a large saucepan, cook potatoes and carrots, covered with water until tender, 10-14 minutes. Drain and set aside.
In the same pan, add butter, onion and celery and heat until onions are translucent, about 5 minutes.
Add flour, salt, pepper, thyme and broth.
Whisk constantly until boiling and let boil for 2 minutes or until mixture becomes thick.
Remove from heat and stir in potatoes and carrots, chicken, peas and corn.
Stir to mix well.
Pour mixture into prepared pie dish.
Cover with remaining pastry shell. Seal edges and cut holes in the top to vent.
Bake, uncovered for 30-40 minutes or until golden brown on top
Pin For Later:
For more easy family recipes, you may like this instant Pot Chicken and Dumplings