Ultimate Comfort Chicken Bake

There are few dishes as universally cherished and comforting as a homemade Chicken Pot Pie. This isn’t just a meal; it’s a warm hug, a culinary journey back to simpler times, embodying everything wonderful about classic comfort food. Imagine tender, succulent pieces of chicken, an abundance of fresh, vibrant vegetables, all bathed in a rich, creamy, homemade gravy, then lovingly encased between two layers of perfectly flaky, golden-brown pie crust. Each forkful delivers a symphony of textures and flavors that truly satisfies the soul, making it an irresistible centerpiece for any family dinner.

Chicken Pot Pie stands proudly amongst the titans of comfort cuisine. It shares its revered status with other beloved classics that evoke feelings of home and nostalgia, such as Homemade Biscuits and Sausage Gravy, the hearty Traditional Meatloaf with Ketchup and Brown Sugar Glaze, the satisfying Salisbury Steak, and the ever-popular Tuna Casserole. These dishes are more than just recipes; they are culinary traditions, passed down through generations, bringing joy and warmth to countless tables. Our homemade chicken pot pie recipe elevates this experience, promising a meal that is not only deeply flavorful but also incredibly rewarding to create from scratch.

While my heart holds a special place for sweet dessert pies, there’s an undeniable allure to a well-crafted savory pie. Chicken pot pie holds a unique position, instantly transporting many back to the cherished memories of childhood dinners. It’s a dish that symbolizes comfort, warmth, and the simple pleasures of a homemade meal. Though making it from scratch requires a little time and effort, the unparalleled depth of flavor and the pure satisfaction it brings make every moment spent in the kitchen utterly worthwhile. It’s the quintessential Sunday night dinner, a dish that consistently receives rave reviews from every member of my family, making it a regular and much-anticipated feature on our meal rotation. This recipe is designed to bring that same joy and deliciousness to your home, offering a fulfilling culinary project with a truly spectacular outcome.

Essential Ingredients for Your Perfect Chicken Pot Pie

Crafting the ultimate homemade chicken pot pie starts with selecting the right ingredients. Each component plays a vital role in building the robust flavor and comforting texture of this classic dish. Here’s a closer look at what you’ll need and why:

• Potatoes & Carrots: These root vegetables are classic staples in chicken pot pie. For potatoes, I typically use whatever I have on hand, though Russets are a common choice for their creamy texture when cooked. The key is to boil both the potatoes and carrots until they are just tender before adding them to the filling. This crucial step ensures they cook thoroughly and have a pleasant texture in the final baked pie, preventing crunchy surprises.
• Oil: A good quality olive oil or a neutral vegetable oil is essential for sautéing your aromatics and mushrooms, building the foundational layers of flavor for your pot pie filling. It helps to brown the vegetables, releasing their natural sweetness and umami.
• Mushrooms: I love the earthy depth that baby bella mushrooms (cremini) bring to the pie, but common white button mushrooms work beautifully too. Sautéing them properly helps to concentrate their flavor and contributes to a richer, more complex filling.
• Onion: Yellow or white onions are my go-to choices, as I always have them stocked. They provide a foundational aromatic sweetness that complements the other savory ingredients and deepens the overall flavor profile of the pot pie.
• Butter: Unsalted butter is the base for our luxurious, homemade gravy. Using unsalted allows you to control the seasoning precisely, ensuring your gravy isn’t overly salty. The richness of butter is key to a silky, flavorful sauce.
• Flour: All-purpose flour acts as the thickening agent for the gravy, creating a classic roux when combined with butter. This is what gives the filling its desirable creamy consistency, coating every piece of chicken and vegetable.
• Salt: Often underestimated, salt is perhaps one of the most critical ingredients. It enhances all the other flavors, ensuring the filling is well-seasoned and balanced. Remember to taste and adjust as you go!
• Thyme: Dried thyme adds a classic, aromatic, and slightly peppery herb note that is quintessential to chicken pot pie. If you have fresh thyme, it will elevate the flavor even further; you’ll need about 1 1/2 to 2 teaspoons of fresh, finely chopped leaves.
• Lemon Pepper: This is my secret ingredient! Lemon pepper adds a unique brightness and subtle tang that makes this recipe truly special. If you don’t have it, regular black pepper will suffice, but I highly recommend trying it for that extra ‘something.’
• Chicken Broth: The liquid base for the gravy, chicken broth (or chicken stock) infuses the filling with rich poultry flavor. Choose a good quality broth for the best results.
• Milk: Whole milk is ideal for its creaminess, contributing to a truly decadent gravy. However, 2% milk works perfectly fine and is often what I use since it’s what I keep on hand for everyday use.
• Chicken: To save time, I prefer to start with already cooked chicken. This could be leftover roasted chicken, pre-shredded frozen chicken, or a store-bought rotisserie chicken. If you need to cook chicken specifically for this recipe, factor in the extra time.
• Peas: Frozen peas are my preference over canned for their superior flavor, texture, and vibrant color. They don’t need to be thawed before adding. While I haven’t tested it with fresh peas, they should work just as well if blanched briefly.
• Pie Crust: While store-bought crusts offer convenience, nothing quite compares to the flaky, buttery perfection of a homemade pie crust. This recipe uses a double crust, ensuring a delightful pastry experience in every bite.
• Egg: A single egg, whisked with a touch of water, creates an egg wash. Brushing this over the top crust before baking gives the pie a beautiful, appetizing golden sheen and a slightly crispier finish. You can omit it if desired, but it adds a lovely touch.

How To Make The Ultimate Homemade Chicken Pot Pie

Creating this classic chicken pot pie from scratch is a rewarding experience. Follow these detailed steps to achieve a perfectly balanced, flavorful, and comforting meal:

1: Prepare the Vegetables: Begin by prepping your potatoes and carrots. Peel and dice the potatoes into uniform, bite-sized pieces (about 1/2-inch cubes) and slice the carrots into similar sizes. Place both in a pot, cover them with cold water, and bring to a boil. Reduce the heat and simmer until the vegetables are just tender, about 8-10 minutes. This pre-cooking prevents them from being undercooked in the finished pie. Drain them thoroughly and set aside.

2: Sauté Mushrooms and Onions: While the potatoes and carrots are boiling, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they begin to soften and release their moisture. Then, add the chopped onions and continue to cook until both the mushrooms and onions are tender and lightly browned, about 5-7 minutes. Remove the sautéed vegetables from the pan and transfer them to a bowl, reserving the skillet.

3: Prepare the Roux: Using the same skillet (no need to clean it, the residual flavor is a bonus!), melt 1/2 cup of unsalted butter over medium heat. Once the butter is fully melted and slightly shimmering, sprinkle 1/2 cup of all-purpose flour evenly over it.

4: Whisk and Season: Immediately whisk the flour into the melted butter, creating a smooth paste called a roux. Cook the roux for about one minute, continuously whisking, to cook out the raw flour taste. Season the roux with 1 teaspoon of salt, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of lemon pepper. Whisk to combine these seasonings.

5: Create the Gravy: Gradually and slowly whisk in 1 1/2 cups of chicken broth, followed by 1/2 cup of milk. Pour in a thin stream while continuously whisking to prevent lumps. Continue to whisk over medium heat until the mixture comes to a gentle boil and begins to thicken to a luscious, creamy gravy consistency. This process usually takes about 5-8 minutes. Ensure it’s thick enough to coat the back of a spoon.

6: Combine the Filling: Remove the skillet from the heat. Stir in the drained, tender carrots and potatoes, the sautéed mushrooms and onions, 1/2 cup of frozen peas (no need to thaw), and 2 cups of cooked chicken. Gently fold all the ingredients together until they are evenly coated in the rich, creamy gravy. Taste and adjust seasoning if needed.

7: Prepare the Pie Crust: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one of your pie crusts and carefully fit it into the bottom of a standard 9-inch pie dish. Pour the chicken and vegetable mixture evenly into the bottom crust.

8: Top and Seal: Roll out the second pie crust and carefully place it over the filling. Trim any excess dough from the edges, leaving about a 1/2-inch overhang. Crimp or seal the edges of the top and bottom crusts together to enclose the filling. Using a sharp knife, cut several slits into the top crust to allow steam to escape during baking, preventing a soggy crust and promoting even cooking.

9: Apply Egg Wash: In a small bowl, whisk one egg with about a tablespoon of water to create an egg wash. Lightly brush the egg wash over the entire top crust of the pie. This will give it that beautiful golden-brown finish and a slight crispness.

10: Bake the Pie: For easy cleanup and to catch any potential drips, place the pie dish on a baking sheet. Bake in the preheated oven for 30-40 minutes, or until the top crust is beautifully golden brown and the filling is bubbling. Keep an eye on the edges of the crust; if they start to brown too quickly, you can loosely cover them with aluminum foil.

11: Rest and Serve: Once baked, remove the pie from the oven and let it rest for at least 15 minutes before slicing and serving. This resting period is crucial as it allows the filling to set, making for cleaner slices and preventing a runny mess. Enjoy your magnificent homemade chicken pot pie!

Expert Tips and Tricks for the Best Chicken Pot Pie

Achieving a perfect chicken pot pie every time involves a few simple tips and tricks that can make all the difference:

• Uniform Vegetable Cuts: Always ensure your potatoes and carrots are cut into roughly the same, bite-sized pieces (about ½-inch cubes or slices) before boiling. This not only ensures even cooking so you don’t end up with some hard and some mushy pieces, but also makes for a more appealing presentation and easier eating.
• Pre-cooked Chicken is Your Friend: This recipe assumes you’re starting with cooked chicken to save time. Leftover roasted chicken is fantastic, or you can use cooked, shredded chicken that you’ve prepared ahead of time and frozen. A store-bought rotisserie chicken is an excellent shortcut, providing tender, flavorful chicken without any extra cooking. If you need to cook chicken from raw, simply poach or bake a few chicken breasts until cooked through, then shred or dice.
• Cool the Filling: It’s essential that your chicken pot pie filling is cooled significantly before you add it to your raw pie crust. Adding hot filling to cold dough can cause the bottom crust to become soggy, as the steam gets trapped, and can also make the dough more difficult to handle and prone to tearing. If you’re not baking the pie immediately, ensure the filling is completely cool before assembly.
• Preventing a Soggy Bottom: Beyond cooling the filling, a hot oven and a quick pre-bake of the bottom crust (sometimes called blind baking) can help prevent a soggy bottom. For this recipe, making sure your oven is fully preheated to 425°F is key. Also, baking the pie on a preheated baking sheet can help conduct heat faster to the bottom crust.
• Protecting the Crust Edges: Pie crust edges tend to brown faster than the center. If you notice your crust edges are getting too dark before the rest of the pie is done, gently cover them with strips of aluminum foil for the remainder of the baking time.
• The Power of Resting: Don’t rush to cut into your freshly baked pot pie. Letting it rest for at least 15 minutes after it comes out of the oven allows the gravy to set and thicken properly. This results in cleaner slices and a less runny, more cohesive filling, making for a much better serving experience.
• Enhance Flavor with Fresh Herbs: While dried thyme is called for, don’t hesitate to experiment with fresh herbs if you have them. A sprinkle of fresh parsley, sage, or rosemary can add another layer of aromatic complexity to your pot pie.

Storage, Reheating, and Freezing Your Chicken Pot Pie

Properly storing, reheating, and even freezing your homemade chicken pot pie ensures you can enjoy its deliciousness for days or even weeks to come:

Storing Leftovers: Any leftover chicken pot pie should be stored in an airtight container in the refrigerator. It will maintain its best quality for 3-5 days. Ensure it is covered tightly to prevent it from drying out or absorbing other odors from the fridge.

Reheating Individual Slices: For a quick reheat, individual slices can be warmed in the microwave. However, be aware that the crust may lose some of its crispness and become slightly soggy. For superior results and to revive that desirable flaky crust, reheating in the oven is recommended. Preheat your oven to 350ºF (175ºC). Place the slice (or entire pie) on a baking sheet and cover it loosely with aluminum foil to prevent excessive browning. Bake for about 20 minutes, then remove the foil and continue to heat for another 5-10 minutes, or until the filling is warmed through and the crust is crisp again.

Freezing for Future Meals: Chicken pot pie freezes exceptionally well, making it an excellent make-ahead meal. To freeze a whole pie, allow the freshly baked pie to cool completely (do not apply egg wash if freezing unbaked). Once cooled, wrap it tightly in several layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. Label with the date and freeze for up to 2 months. You can also freeze individual, unbaked pot pies in freezer-safe ramekins or aluminum pie tins for convenient single servings. For unbaked pies, simply wrap tightly.

Baking from Frozen: To bake a frozen, unbaked pot pie, do not thaw. Place the foil-wrapped frozen pie directly into a preheated oven at 400ºF (200ºC) and bake for 30 minutes. Then, remove the foil and continue to bake for another 30-45 minutes, or until the crust is deeply golden brown and the filling is bubbly and thoroughly cooked through. For frozen baked pies, you can reheat covered with foil at 350°F (175°C) until warm, then uncover to crisp the crust. I generally recommend skipping the egg wash entirely if you plan to freeze the pie, as it can sometimes lead to an uneven or less appealing finish after freezing and reheating.

Perfect Pairings: What to Serve With Chicken Pot Pie

Chicken pot pie is a complete meal in itself, but pairing it with a simple, fresh side dish can elevate the dining experience. Here are some excellent choices that complement its rich and creamy profile:

• Winter Salad with Lemon Poppy Seed Dressing: The light, bright, and tangy notes of a fresh salad cut through the richness of the pot pie beautifully, offering a refreshing contrast.
• Sweet Potato Salad with Bacon: This adds another layer of comforting sweetness and savory crunch, making for a hearty and satisfying accompaniment that echoes the warmth of the main dish.
• Apple Pomegranate Salad: The crispness of apples and the juicy bursts of pomegranate seeds provide a delightful texture and tartness that brightens the palate after each bite of pot pie.
• Mashed Sweet Potatoes with Brown Butter: If you’re looking for even more warmth and richness, a creamy side of mashed sweet potatoes offers a different kind of comfort and sweetness that pairs wonderfully with the savory pie.
• Quinoa Salad: For a lighter, healthier option, a vibrant quinoa salad can provide a textural contrast and a boost of nutrients, balancing the meal without overpowering it.

No matter what you choose to serve alongside, a homemade chicken pot pie is always a winner, promising a satisfying and memorable meal.

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Chicken Pot Pie

Author: Deborah Harroun
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American

It doesn’t get more comforting than this homemade Chicken Pot Pie recipe! Tender chicken and vegetables are combined with a homemade gravy and baked between two flaky pie crusts.

Ingredients

• 1 cup peeled, diced potatoes
• 1 cup sliced carrots
• 1 tablespoon extra virgin olive oil
• 8 oz mushrooms sliced
• 1/2 cup chopped onion
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon lemon pepper
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 2 cups cooked chicken
• 1/2 cup frozen peas
• 1 double pie crust
• 1 egg

Instructions

MAKE THE FILLING:

1. Preheat the oven to 425ºF.
2. Place the potatoes and the carrots in a pot and cover with water. Bring to a boil, reduce the heat and cook until the vegetables are just tender, 8-10 minutes. Drain.
3. In a large skillet, heat the olive oil. Add the mushrooms and cook until they start to soften, then add the onions. Cook until the mushrooms and onions are both softened, then remove to a bowl.
4. In the same skillet, melt the butter. Whisk in the flour and cook for a minute. Stir in the salt, thyme and pepper. Slowly whisk in the chicken broth and the milk. Bring the mixture to a boil then stir until thickened.
5. Remove from the heat and stir in the chicken, peas, potatoes and carrots, and mushrooms and onions.

PREPARE THE PIE:

1. Roll out 1 of the crusts and place in a 9-inch pie plate. Fill with the chicken mixture. Roll out the remaining pie crust and place over the filling. Trim and seal the edges. Cut slits in the top the crust.
2. In a small bowl, whisk the egg with about a tablespoon of water. Brush the egg wash over the crust of the pie. Set the dish on a baking sheet.

BAKE:

1. Bake the pie until the crust is golden, 30-40 minutes. Watch it to make sure it doesn’t over-brown.
2. Let the pie stand for 15 minutes before slicing.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline.

Nutrition Information

Serving: 1/8 of pie, Calories: 449kcal (22%), Carbohydrates: 37g (12%), Protein: 16g (32%), Fat: 27g (42%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 91mg (30%), Sodium: 699mg (30%), Fiber: 2g (8%), Sugar: 8g (9%)

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