Easy Chicken Pot Pie: The Simplest Recipe You’ll Ever Need

Easy Chicken Pot Pie, a comforting classic, is ready to grace your table with its warm, flaky goodness! Imagine sinking your fork into a golden, buttery crust, revealing a creamy, savory filling brimming with tender chicken and perfectly cooked vegetables. Is your mouth watering yet? Mine is!

Chicken Pot Pie has a rich history, with variations appearing in cultures around the world for centuries. The concept of encasing meat and vegetables in pastry dates back to ancient Greece, but the modern version we know and love likely evolved in medieval England. It was a way to use leftover meats and vegetables, making it a thrifty and delicious meal.

What makes Easy Chicken Pot Pie so universally adored? It’s the perfect combination of textures and flavors. The flaky crust provides a delightful contrast to the creamy, savory filling. The tender chicken and medley of vegetables offer a satisfying and wholesome experience. Plus, it’s incredibly versatile! You can customize the vegetables to your liking, use different herbs and spices to create unique flavor profiles, and even use store-bought shortcuts to make it even easier. But most importantly, it’s pure comfort food – a warm hug on a plate that brings back cherished memories and creates new ones. So, let’s get baking and create a pot pie masterpiece that your family will rave about!

Ingredients:

• For the Filling:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded (about 1 pound)
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup chopped fresh parsley
• Salt to taste
• For the Crust:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup cold vegetable shortening, cut into cubes
• 5-7 tablespoons ice water
• 1 egg, beaten (for egg wash)

Preparing the Filling:

1. Sauté the Vegetables: First, grab a large pot or Dutch oven and heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender but not browned.
2. Add Mushrooms and Herbs: Next, add the sliced cremini mushrooms to the pot. Continue cooking, stirring occasionally, until the mushrooms have released their moisture and are starting to brown, about 5-7 minutes more. Stir in the dried thyme, dried rosemary, and black pepper. These herbs will really infuse the vegetables with a wonderful aroma and flavor.
3. Make the Roux: Sprinkle the all-purpose flour over the vegetables. Cook, stirring constantly, for 1-2 minutes. This creates a roux, which will help thicken the filling. Make sure to cook out the raw flour taste by stirring continuously.
4. Add Chicken Broth and Cream: Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat and let it simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir in the heavy cream. This will make the filling rich and creamy.
5. Incorporate Chicken and Vegetables: Add the shredded cooked chicken, frozen peas, and frozen corn to the pot. Stir to combine. Cook until the peas and corn are heated through, about 3-5 minutes.
6. Add Parsley and Season: Stir in the chopped fresh parsley. Season with salt to taste. Remember that the chicken broth may already contain salt, so taste before adding more. Set the filling aside to cool slightly while you prepare the crust. Letting it cool a bit will prevent the crust from getting soggy.

Making the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed throughout the crust.
2. Cut in the Fat: Add the cold, cubed butter and cold, cubed vegetable shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. The key here is to keep the fat cold, as this will create flaky layers in the crust. If using your fingertips, work quickly to prevent the butter from melting.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax and the fat to firm up, making the dough easier to roll out. You can even refrigerate it for longer, up to a few hours.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough to a 12-inch circle. The dough should be about 1/8 inch thick.

Assembling and Baking the Pot Pie:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Transfer Filling to Dish: Pour the slightly cooled chicken filling into a 9-inch pie dish. Make sure the filling is evenly distributed.
3. Cover with Crust: Carefully place the rolled-out dough over the filling. Trim any excess dough from the edges of the pie dish.
4. Crimp the Edges: Crimp the edges of the crust to seal it to the pie dish. You can use a fork to press the edges or create a decorative crimped edge with your fingers.
5. Create Vents: Cut a few slits in the top of the crust to allow steam to escape during baking. This will prevent the crust from puffing up too much and potentially cracking.
6. Apply Egg Wash: Brush the top of the crust with the beaten egg. This will give the crust a golden-brown color and a glossy finish.
7. Bake: Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with aluminum foil.
8. Cool Slightly: Let the pot pie cool for at least 10-15 minutes before serving. This will allow the filling to set slightly and prevent it from being too runny.
9. Serve: Serve warm and enjoy! This pot pie is delicious on its own, but you can also serve it with a side salad or some crusty bread.

Tips for Success:

• Keep Ingredients Cold: The key to a flaky crust is to keep the butter and shortening cold. Use ice water and work quickly to prevent the fat from melting.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
• Cool the Filling: Letting the filling cool slightly before adding the crust will prevent the crust from getting soggy.
• Use High-Quality Ingredients: Using high-quality ingredients will result in a more flavorful and delicious pot pie.
• Adjust Seasoning to Taste: Taste the filling and adjust the seasoning as needed. Remember that the chicken broth may already contain salt.
• Make Ahead: You can make the filling and the crust ahead of time. Store them separately in the refrigerator until ready to assemble and bake.
• Variations: Feel free to customize the filling with your favorite vegetables. You can also use different types of meat, such as turkey or ham.

Enjoy your homemade Chicken Pot Pie!

Conclusion:

This Easy Chicken Pot Pie isn’t just another recipe; it’s a warm hug on a plate, a comforting classic reimagined for busy weeknights, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe because it delivers all the satisfying flavors of a traditional pot pie without the hours of prep work. The creamy, savory filling, bursting with tender chicken and perfectly cooked vegetables, nestled beneath a flaky, golden crust, is simply irresistible. It’s the kind of dish that evokes memories of home and leaves you feeling completely content.

But the best part? It’s incredibly versatile! Feel free to adapt it to your own tastes and preferences. For a vegetarian option, swap out the chicken for hearty mushrooms and add a can of drained and rinsed chickpeas for extra protein. If you’re feeling adventurous, try adding a pinch of smoked paprika or a dash of hot sauce to the filling for a little kick.

Serving suggestions are endless! A simple green salad with a light vinaigrette makes a perfect accompaniment to cut through the richness of the pot pie. You could also serve it with a side of steamed green beans or roasted asparagus for a more complete meal. For a truly decadent experience, top each serving with a dollop of sour cream or a sprinkle of fresh parsley.

And don’t be afraid to get creative with the crust! While I’ve used store-bought puff pastry for convenience, you could certainly make your own pie crust from scratch if you’re feeling ambitious. Or, for a rustic twist, try topping the filling with a layer of mashed potatoes or sweet potatoes instead of pastry. You could even use biscuit dough for a quicker, easier topping.

I’m confident that this Easy Chicken Pot Pie will become a staple in your recipe repertoire. It’s the perfect dish for a cozy night in, a potluck gathering, or a comforting meal for family and friends. It’s a recipe that’s forgiving, adaptable, and always delivers on flavor.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece! I’m so excited for you to try this recipe and experience the joy of homemade pot pie without all the fuss.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What did your family think? Share your photos and stories in the comments below. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking, and I hope you enjoy every delicious bite of this Easy Chicken Pot Pie! I can’t wait to see what you create!

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