Every time I make this Chicken Pot Pie Recipe, it brings back lovely memories of my family gathered around the dinner table, sharing laughter and stories with each delicious bite. The aroma that fills my home takes me back to chilly evenings when my mother would whip up a hearty meal, and we’d all eagerly anticipate her famous dish. It’s one of those meals that just feels like a warm hug. I can almost hear my kids asking, “Is it ready yet?” as I pull it out of the oven. Trust me when I say, once you try this recipe, you’ll feel that same warmth and comfort.
How to make Chicken Pot Pie
Ingredients:
- 1 cup frozen peas and carrots: These colorful veggies not only add a pop of color but also bring that homey feel we all love.
- 1/2 cup milk: This creamy addition is what makes the filling rich and dreamy!
- 1 teaspoon dried thyme: A must-have herb that adds a delightful earthy aroma.
- 1 cup cooked chicken, shredded: Ideal for leftover chicken; it’s already full of flavor!
- 1 can (10.5 oz) cream of chicken soup: This is the secret to that luscious filling. Trust me; you need this!
- 1 frozen pie crust (9-inch): So convenient and saves you time—who has hours to make pastry from scratch?
- 1/2 cup onion, chopped: For that sweet, sautéed goodness that makes everything better.
- 1/4 cup butter: It adds richness and helps sauté the onions to perfection.
- 1/2 teaspoon garlic powder: Because garlic makes everything taste better, doesn’t it?
- 1/4 teaspoon black pepper: Just a sprinkle to enhance those flavors!
I love adding fresh herbs like rosemary; it makes the chicken smell and taste amazing! If you have fresh ingredients on hand, they are always a lovely substitute.
Cooking Steps:
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Preheat your oven to 425°F (220°C). Trust me, this is key for that crispy, golden crust that we’re all after!
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In a large skillet, melt the butter over medium heat. As it melts, you can almost start to smell that delightful butter aroma.
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Add the chopped onions to the skillet and sauté them until they’re tender and translucent. This might take about 3-5 minutes, and oh, how good your kitchen will smell!
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Now, stir in the shredded chicken along with the frozen peas and carrots, garlic powder, thyme, and black pepper. Mix everything well; you want those flavors to blend together beautifully.
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Pour in the cream of chicken soup and milk. Stir until everything is nicely coated and blended together, cooking for about 5 minutes more until it’s all heated through and bubbling.
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Once your filling is ready, pour it into the frozen pie crust, spreading it out evenly. Be generous with that filling—the heartier, the better!
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Cover the dish with another pie crust and crimp the edges together to seal. Press down firmly; we don’t want that delicious filling escaping!
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Remember to cut a few slits in the top crust to allow steam to escape. This will help prevent a soggy top and let that golden color shine!
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Bake your chicken pot pie in the preheated oven for about 30 to 35 minutes or until the crust is golden brown and the filling is bubbling up. The bubbling is a good sign; it means it’s full of goodness!
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When it’s done, let it cool for a few minutes. I know it’s tempting, but trust me, it’s worth the wait.
Why I Love Making This Dish: This Chicken Pot Pie is not just a meal; it’s a memory. Whenever I prepare this dish, it transforms my kitchen into a cozy haven. It’s the kind of food that makes my family gather around the table, filling our hearts and bellies with love. I especially love how easy it is to whip up, making it a perfect choice for those busy nights when you still want to serve something special.
What You’ll Need: You’ll need a few basic tools for this recipe—a large skillet for sautéing and mixing, a knife for chopping your veggies, and a measuring cup to ensure you get those portions just right. A spatula for mixing serves well too!
Step-by-Step Guide:
- Preheat the oven to 425°F (220°C).
- Melt butter in a skillet and sauté onions until tender.
- Stir in chicken, peas, carrots, garlic powder, thyme, and black pepper.
- Add cream of chicken soup and milk; stir until combined and bubbling.
- Pour the filling into the pie crust evenly.
- Cover with another crust, seal, and cut slits in the top.
- Bake for 30-35 minutes until golden brown.
- Let it cool and enjoy!
Tips for Perfect Results:
- One of my personal tricks is to brush a little melted butter on the crust just before it goes into the oven. This helps create that beautifully golden brown color.
- If you’re looking to add a twist, consider adding some cooked mushrooms or corn to the filling for extra flavor.
- For a deeper taste, seasoning the chicken before cooking enhances its flavor immensely.
Serving Suggestions and Sides: This chicken pot pie is a meal on its own, but if you want to elevate the dinner table, I suggest serving it alongside a fresh garden salad or some roasted veggies. A crisp green salad with a tangy vinaigrette complements the richness of the pie.
Leftovers: If you have any leftovers (a rare occurrence in my house!), they store beautifully. Just place them in an airtight container in the fridge, and they’ll keep for about 3 days. To reheat, pop it back in the oven at 350°F until heated through, or you can use the microwave for a quicker option—just know it won’t be as crispy.
FAQ Section: Can I use boneless chicken? You can, but trust me, the bone-in version is so much more flavorful. I’ve tried both, and bone-in is always juicier!
How can I make this recipe vegetarian? You can substitute the chicken with hearty vegetables like mushrooms, zucchini, and green beans. Use vegetable broth instead of cream of chicken soup for a rich flavor.
Can I freeze Chicken Pot Pie? Absolutely! You can freeze it before baking. Just wrap it tightly and pop it in the freezer. When you’re ready to bake it, just add some extra time in the oven.
Does it matter if I use a homemade crust? Not at all! While a homemade crust is lovely, the frozen pie crust makes this dish quick and easy. I often use frozen crusts, and nobody has ever complained.
This dish has become a favorite in my house, and I’m so excited for you to try it. The creamy chicken filling, paired with that flaky crust, is pure comfort food magic. Every time I pull this chicken pot pie from the oven, my family’s faces light up, and I’m sure yours will too! Let me know how it turns out, and if your family asks for seconds, just like mine does every time. You’re going to love this!