simple chicken pot pie recipe

Written ByJenny Smyth Posted on
simple chicken pot pie recipe
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The Best simple chicken pot pie recipe

I’ve always been a fan of chicken pot pie, and this simple recipe has become a staple in my household. The dish originated in medieval England, where it was served as a pie made with meat, vegetables, and pastry.

Over time, the recipe evolved to include chicken and other ingredients. The combination of tender chicken, flavorful vegetables, and a flaky crust is a perfect blend of textures and tastes.

When I’m short on time, I love making this recipe because it’s easy to prepare and can be made ahead of time. My kids love helping me assemble the pies and watching them come out of the oven golden brown.

It’s a great way to get them involved in cooking without feeling overwhelmed. I also appreciate that this recipe is relatively healthy compared to other comfort foods.

The chicken provides lean protein, while the vegetables add fiber and vitamins. Plus, the whole wheat crust gives it a nutty flavor without adding excess calories.

Whether I’m serving it for a special occasion or just a Tuesday dinner, this simple chicken pot pie recipe never fails to impress.

Simple Chicken Pot Pie

Simple Chicken Pot Pie

4.6 from 787 votes

A comforting classic, this simple chicken pot pie recipe features tender chicken, mixed vegetables, and a creamy sauce, all enclosed in a golden, flaky crust. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

1 lb boneless, skinless chicken breasts
1 cup mixed vegetables (carrots, peas, corn)
1 cup chicken broth
1 cup milk
2 tbsp butter
2 tbsp flour
1 tsp salt
1/2 tsp black pepper
1 tsp thyme

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold butter, cubed
1/4 cup cold water

👨‍🍳Directions

1Preheat oven to 425°F.
2Cut chicken breasts into bite-sized pieces.
3In a saucepan, melt butter over medium heat.
4Add chicken and cook until browned and cooked through, about 5-7 minutes.
5Remove chicken from pan and set aside.
6In the same pan, add flour to the remaining butter and stir to form a roux.
7Cook for 1-2 minutes until lightly golden.
8Gradually whisk in chicken broth and milk.
9Bring to a simmer and cook until the sauce thickens, about 3-5 minutes.
10Add mixed vegetables, salt, black pepper, and thyme to the sauce.
11Stir well to combine.
12Return the cooked chicken to the pan and mix thoroughly.
13Remove from heat.
14In a separate bowl, combine flour and salt.
15Add cubed butter and mix until the mixture resembles coarse crumbs.
16Gradually add cold water and stir until the dough comes together.
17Roll out the dough on a lightly floured surface until it is large enough to cover the baking dish.
18Transfer the chicken and vegetable mixture to a baking dish.
19Place the rolled-out dough over the top of the filling, pressing the edges to seal.
20Cut a few slits in the top of the dough to allow steam to escape.
21Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
22Allow the pot pie to cool for a few minutes before serving.

🔧Equipment

Mixing bowl
Baking dish
Oven
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 900mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For a quicker preparation, use rotisserie chicken instead of cooking chicken breasts.

Watch Video Of How Simple Chicken Pot Pie Works

This simple chicken pot pie recipe is always a hit with my family. It’s perfect for a cozy family dinner or a large gathering.

You can easily double or triple the recipe to feed a crowd. The leftovers also freeze well, making it a great meal prep option.

I love that it is so versatile and can be customized with your favorite ingredients. It’s a comforting and satisfying meal that everyone will love.

It’s a good idea to have it on the menu for any occasion.

❓ Frequently Asked Questions About Chicken Pot Pie

Q: What type of pastry is best for chicken pot pie?

For this recipe, I prefer to use a whole wheat crust made from scratch or store-bought puff pastry.

Q: Can I make the filling ahead of time?

Yes, you can prepare the filling up to 24 hours in advance and store it in the refrigerator until ready to assemble the pies.

Q: How do I prevent the bottom crust from burning?

To avoid burning the bottom crust, you can place a sheet pan under the pie dish or cover the edges with foil during baking.

Q: Can I use frozen mixed vegetables instead of fresh?

Frozen vegetables work just as well as fresh; simply thaw them before using.

Q: What’s the best way to reheat leftover pie?

You can reheat individual slices in the microwave or bake a whole pie in the oven until warmed through.

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