I have such a warm place in my heart for Chicken Pot Pie. It’s one of those comfort foods that just takes me back to my childhood. I remember bustling around the kitchen with my mom, who always had a knack for transforming simple ingredients into hearty, soul-soothing meals. Whenever the oven door opened and that golden crust emerged, it was like a magical cloud of deliciousness wafting through our home. The aroma of chicken, mixed veggies, and savory seasonings really does wonders for the mood, don’t you think?
What I love about this Chicken Pot Pie recipe is how versatile it is! You can whip it up with store-bought rotisserie chicken for a quick weeknight dinner or go all out and cook your chicken from scratch. Plus, it’s a fantastic way to use up any leftover vegetables you have lying around—no food waste here! So grab your apron, and let’s dive into this cozy classic!
What’s in Chicken Pot Pie?
Chicken: This is the star of the show! I love using rotisserie chicken for convenience, but you can also poach your own if you’re feeling adventurous. It adds a lovely tender texture to the pie.
Vegetables: Onions, carrots, and peas are my go-to combo. They add color, crunch, and flavor. Don’t hesitate to throw in some corn or green beans if they’re handy!
Butter: A must for that rich, savory sauce. I always reach for unsalted butter because I can better control the saltiness of my dish.
Flour: This serves as a thickening agent for the creamy filling. All-purpose flour works great, but you can also use a gluten-free blend if needed.
Chicken Broth: A flavorful base for the sauce. Homemade is best, but low-sodium store-bought works just fine in a pinch!
Milk: For that creamy, dreamy texture. I usually use whole milk, but any milk will do!
Pie Crust: You can use store-bought for convenience (I won’t tell!) or make your own if you’re feeling extra ambitious. I usually opt for the deep-dish variety for maximum filling.
Is Chicken Pot Pie Good for You?
Oh, Chicken Pot Pie can definitely be part of a balanced meal! It’s packed with protein from the chicken and nutrients from the veggies.
Chicken: This lean protein is great for muscle repair and overall health. Plus, it’s low in fat!
Vegetables: The colorful medley of carrots, peas, and whatever else you throw in provides vitamins A, C, and K, along with dietary fiber. It’s a great way to sneak in some extra nutrients.
Butter and Flour: While butter adds richness, it’s important to remember that it’s also high in fat, so moderation is key. As for the flour, it offers energy but can spike blood sugar levels if overconsumed, especially in those sensitive to carbs.
So, while this pot pie is undoubtedly a comfort dish, enjoy it in moderation and balance it with plenty of fresh vegetables on the side!
Ingredients for Chicken Pot Pie (Serves 6)
– 2 cups cooked shredded chicken
– 1 cup diced onion (about 1 medium onion)
– 1 cup diced carrots (about 2 medium carrots)
– 1 cup frozen peas
– 1/3 cup unsalted butter
– 1/3 cup all-purpose flour
– 1 ½ cups chicken broth
– 2/3 cup milk (whole is best)
– Salt and pepper to taste
– 1 pie crust (deep dish recommended; homemade or store-bought)
How to Make Chicken Pot Pie?
1. **Preheat the Oven:** Start by preheating your oven to 425°F (220°C). It’s essential for that golden crust!
2. **Sauté the Veggies:** In a large skillet over medium heat, melt the butter. Add the diced onions and carrots, and cook for about 5-7 minutes until the onions are translucent.
3. **Make the Sauce:** Sprinkle the flour over the sautéed veggies. Stir and cook for another minute to remove the raw flour taste. Gradually whisk in the chicken broth and milk. Keep stirring until the mixture thickens—about 5-10 minutes.
4. **Add Chicken and Peas:** Stir in the shredded chicken and frozen peas. Season with salt and pepper to taste.
5. **Prepare the Pie:** Pour the chicken mixture into a deep-dish pie plate. Cover it with your pie crust, crimping the edges to seal. Cut a few slits in the top for steam to escape.
6. **Bake:** Place your pie in the oven and bake for about 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
7. **Cool and Serve:** Let it cool for about 10 minutes before slicing. I know it’s hard to wait, but trust me—it’ll make serving so much easier!
Fun Tips for Chicken Pot Pie Lovers
– **Customize Away!** Feel free to toss in any vegetables you have on hand—bell peppers, spinach, or even mushrooms can elevate this dish!
– **Add Herbs:** Fresh thyme or rosemary sprinkled in can add wonderful flavor.
– **Make it Faster:** Got leftover rotisserie chicken? This recipe comes together super quick when you use pre-cooked chicken.
Chicken Pot Pie is not just a meal; it’s a hug in a dish. I truly hope you try this recipe and enjoy every bite as much as I do. I’d love to hear how yours turns out—did you add your own twist? Happy cooking!
