Ingredients
For the Filling
For a delicious and comforting meal, consider making a simple classic chicken pot pie using this straightforward recipe.
The first step is to preheat the oven to 375°F (190°C) for baking the pie crust later on.
To make the filling, start by cooking diced chicken in a saucepan over medium-high heat until it’s browned and no longer pink. This will typically take around 5-7 minutes, depending on the size of your pieces.
Once the chicken is cooked, remove it from the saucepan and set aside for now. Add sliced onions, minced garlic, and diced carrots to the saucepan and cook until they’re softened, about 3-4 minutes.
Add the flour to the saucepan and stir for 1 minute, allowing it to coat the vegetables and mix with their juices.
Gradually add chicken broth to the saucepan, whisking continuously as you go. Bring the mixture to a boil, then reduce heat to low and let simmer for 2-3 minutes or until it thickens slightly.
Add frozen peas and diced cooked chicken back into the saucepan, stirring gently to combine. Season with salt and pepper according to taste.
Now prepare the pie crust by rolling out one of the frozen or homemade dough disks on a lightly floured surface to about 1/8 inch thickness.
Transfer the dough onto a 9-inch pie dish or tin, pressing it into place carefully to ensure it doesn’t tear. Trim excess dough with kitchen shears and crimp the edges to seal the filling within.
Pour the prepared chicken mixture into the center of the pie crust, leaving about 1 inch border around the edge. Make sure not to overfill or spill any liquid during this step!
Cover the pie with another piece of dough if needed (or use leftover dough scraps) and crimp edges together securely for a tight seal.
Brush egg wash over the entire top surface, then cut small slits in it to allow steam escape during baking. Bake for 25-30 minutes or until golden brown all over, rotating occasionally for even browning.
Lift out from oven and let cool for at least 10 minutes before serving – you’ll want to be patient here as this will give the filling enough time to thicken slightly!
1 1/2 pounds boneless, skinless chicken breast or thighs
A simple classic chicken pot pie recipe is a comforting dish that can be enjoyed by people of all ages. It’s a perfect meal for a chilly evening or a special occasion.
This recipe uses 1 1/2 pounds boneless, skinless chicken breast or thighs as the main protein source. You can use either chicken breast or thighs, depending on your preference and what’s available in the market.
Here are the ingredients needed for this recipe
- 1 1/2 pounds boneless, skinless chicken breast or thighs
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 cup all-purpose flour
- 2 cups frozen mixed vegetables (such as peas and carrots)
- 2 cups chicken broth
- 1/4 cup milk or cream
- Salt and pepper to taste
- 1 pie crust (homemade or store-bought)
Now, let’s move on to the instructions for making this delicious dish
- In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the diced onion and cook until it’s translucent.
- Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
- Next, add the chicken to the skillet and cook until it’s browned on all sides and cooked through.
- In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour to make a roux, cooking for about a minute.
- Slowly pour in the chicken broth, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook until it thickens.
- Add the frozen mixed vegetables, milk or cream, salt, and pepper to the saucepan. Stir well to combine.
- To assemble the pie, place the cooked chicken in the bottom of the pie crust. Pour the vegetable and sauce mixture over the top of the chicken.
- Roll out the remaining pie crust and use it to cover the pie. Crimp the edges to seal the pie and cut a few slits in the top to allow steam to escape.
- Bake the pie in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
2 tablespoons butter
This simple classic chicken pot pie recipe is a comforting and satisfying dish that’s perfect for a chilly evening or a special occasion. The key to this recipe is using high-quality ingredients, including 2 tablespoons of unsalted butter, which adds flavor and richness to the filling.
To make the filling, you’ll need to melt the butter in a large skillet over medium heat. Once melted, add in 1 onion, diced, and cook until softened and translucent, about 5 minutes. Add in 2 cloves of garlic, minced, and cook for another minute, until fragrant.
Next, add in 1 pound of boneless, skinless chicken breast or thighs, cut into bite-sized pieces. Cook the chicken until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, sprinkle in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly. Slowly pour in 1 cup of chicken broth, whisking continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 minutes, until thickened.
Add the cooked chicken back into the skillet and stir to combine with the sauce. Season the filling with salt and pepper to taste.
Now it’s time to assemble the pie. Preheat your oven to 375°F (190°C). Roll out a sheet of frozen puff pastry, thawed, to fit a 9-inch pie dish. Spoon the chicken filling into the pie crust, leaving a 1/2 inch border around the edges.
Cover the pie with another sheet of puff pastry and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
Bake the pie for 25-30 minutes, until the crust is golden brown and the filling is hot and bubbly. Serve warm and enjoy!
medium onion, diced
The star ingredient for this Simple Classic Chicken Pot Pie Recipe is a single, medium-sized onion, finely diced into small pieces.
Start by preheating the oven to 375°F (190°C). This will ensure that the filling and crust are cooked to perfection.
In a large skillet, sauté the dicedonion in a couple of tablespoons of butter until it’s translucent and soft. Be careful not to burn the onion – this is a crucial step in bringing out its natural sweetness.
Add 1 pound of boneless, skinless chicken breast or thighs, cut into small pieces, to the skillet with the onion. Cook until the chicken is browned and cooked through.
In a separate bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of salt. Gradually add in 1 cup of cold water, mixing until the dough comes together in a ball.
Turn the dough onto a floured surface and knead it a few times until it’s smooth and pliable. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.
Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish or a square baking dish, trimming any excess dough from the edges.
In a separate bowl, mix together 2 cups of frozen mixed vegetables (such as peas and carrots), 1 cup of chicken broth, and 1 tablespoon of dried thyme. Pour this mixture over the cooked chicken andonion in the pie dish.
Roll out any remaining dough to a thickness of about 1/8 inch. Use this to cover the pie and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
Bake the pot pie for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
2 cloves garlic, minced
This recipe serves as a guide to creating a Simple Classic Chicken Pot Pie using only the finest ingredients, including 2 cloves garlic, minced.
The key to this dish lies in its simplicity, allowing each component to shine without overpowering the others. The foundation of the pot pie is made from tender chicken, cooked until it shreds with ease and infused with the subtle flavor of garlic.
Here’s a step-by-step guide on how to create this mouth-watering dish
- Bake the Chicken Preheat your oven to 375 degrees Fahrenheit. Season a whole chicken with salt and pepper, then place it in a roasting pan and bake for about an hour or until it’s cooked through.
- Shred the Chicken: Remove the chicken from the oven and let it cool slightly before shredding it into bite-sized pieces.
Melt Butter, Add Flour In a large saucepan over medium heat, melt 2 tablespoons of butter. Once melted, whisk in 2 tablespoons of all-purpose flour to make a roux.
Make the Gravy: Gradually add 1 cup of chicken broth to the roux, stirring constantly until it thickens into a smooth gravy.
Add Vegetables and Seasonings Add diced vegetables such as carrots, potatoes, and onions to the saucepan. Then add minced garlic (about 2 cloves) and cook for about 5 minutes, until they are softened. Stir in 1 teaspoon of dried thyme and 1/4 teaspoon of black pepper.
Combine Chicken and Gravy Add the shredded chicken to the saucepan with the vegetables and gravy, and stir well to combine.
Pour into Pie Crust: Pour the filling mixture into a pre-made pie crust. Cover with another pie crust if desired.
Top with Crust or Bake Bare If you want an extra crispy crust, top the pie with another piece of dough and crimp the edges to seal. Alternatively, bake the pie bare for an evenly golden brown finish.
Bake until Golden Brown: Place the pie in a preheated oven at 375 degrees Fahrenheit for about 30-40 minutes or until it’s golden brown and bubbly.
Now your Chicken Pot Pie is ready to serve. Serve warm, garnished with chopped fresh herbs if desired.
medium carrots, peeled and diced
To make a delicious Simple Classic Chicken Pot Pie, you will need to start with the foundation ingredients. In this case, we’re going to focus on 2 medium carrots that have been peeled and diced.
The process of preparing these carrots involves several steps
- Pull out your trusty peeler and carefully remove any unwanted skin from the carrots. This will leave you with two smooth, unblemished vegetables.
- Next, chop the peeled carrots into small, uniform pieces. The goal is to create diced carrots that are roughly 1/2 inch in size. You can use a mandoline or a sharp knife for this step.
Now that your carrots are ready, let’s talk about the overall recipe and how these delicious vegetables fit into it:
The Simple Classic Chicken Pot Pie Recipe
This classic dish typically consists of tender chicken, mixed with sautéed vegetables, herbs, and spices, all encased in a flaky pastry crust. The 2 medium carrots are just one of the essential ingredients that add flavor, texture, and color to this beloved comfort food.
The basic ingredients you’ll need for the recipe include
- 1 pound boneless, skinless chicken breast or thighs
- 2 medium carrots, peeled and diced (as we’ve discussed)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup frozen mixed vegetables (optional)
- 1 pie crust, homemade or store-bought
With these ingredients on hand, you can follow a simple recipe like this to create a mouthwatering chicken pot pie
- Precise the filling: In a large skillet, sauté the chopped onion and minced garlic until softened. Add the diced carrots, thyme, salt, pepper, and flour. Cook for 2-3 minutes.
- Add the chicken: Add the chicken to the skillet and stir to combine with the vegetables and spices. Cook until the chicken is browned on all sides and cooked through.
- Combine with mixed vegetables (if using): If you’re feeling extra festive, add your frozen mixed vegetables to the filling and stir until thawed.
- Asemble the pie: Roll out your pie crust to a thickness of about 1/8 inch. Spoon the chicken filling into the center of the pastry circle, leaving a 1-inch border around the edges.
- Cover with the pie crust: Fold the pastry over the filling, pressing the edges together to seal the pie. Cut a few slits in the top to allow steam to escape during baking.
- Bake until golden brown: Place your pot pie on a baking sheet and bake at 375°F (190°C) for about 25-30 minutes, or until the pastry is golden brown.
2 medium potatoes, peeled and diced
To create a delicious and satisfying meal using two medium potatoes that have been peeled and diced, I recommend starting with a traditional Simple Classic Chicken Pot Pie recipe.
First, you will need to cook the chicken. You can use boneless, skinless chicken breasts or thighs, whichever you prefer. Chop the chicken into small pieces and sauté it in a pan over medium heat until it is browned and cooked through.
Next, add 2 tablespoons of butter to the same pan and melt it. Then, sprinkle in 1/4 cup of all-purpose flour to create a roux, which will help thicken your pie filling later on.
Slowly pour in 1 cup of chicken broth while whisking constantly to avoid lumps from forming. Bring the mixture to a boil and then reduce heat to let it simmer for about 5 minutes or until it thickens.
Now, add 1/2 cup of milk or heavy cream to enrich the filling’s texture and flavor. Continue stirring over low heat until the sauce has fully incorporated the milk, ensuring a smooth consistency.
While the filling is cooking, prepare the potatoes as mentioned earlier by peeling and dicing them into bite-sized pieces. You can either steam them in a separate pot for about 10 minutes or cook them directly in the oven with some oil until they’re tender when pierced with a fork.
To assemble the pie, place a layer of cooked chicken and potatoes on the bottom crust of your pie dish. Then, top it off with the rich and creamy filling from the pan. Finally, cover it all up with another sheet of puff pastry or an additional crust if you have one available.
Bake the pot pie at 375 degrees Fahrenheit for around 30-40 minutes, or until the pastry turns golden brown and crispy on top while remaining tender inside.
Once done, remove your Simple Classic Chicken Pot Pie from the oven and let it rest before serving to allow all the flavors to meld together perfectly. Serve hot, garnished with chopped herbs if desired.
Enjoy your homemade chicken pot pie recipe with 2 medium potatoes as the perfect comfort food solution after a long day!
1 cup allpurpose flour
The foundation of thisSimple Classic Chicken Pot Pie recipe is a perfect blend of tender chicken, fresh vegetables, and creamy sauce wrapped within a delicate pastry crust made from 1 cup of all-purpose flour.
To prepare the filling, you’ll need to cook diced chicken breast with some aromatics like onion, carrot, and celery in butter until they’re softened. Then, add in frozen mixed vegetables and cook until they’re tender.
Mix in a slurry made from 2 tablespoons of all-purpose flour, 1 cup of chicken broth, and a splash of milk to create the creamy sauce that’ll bind everything together. Season with salt, pepper, and your favorite herbs like thyme or rosemary for added depth.
Meanwhile, preheat your oven to 375°F (190°C) as you start on the crust. Combine 1 cup of cold all-purpose flour, a pinch of salt, and some cold butter in a bowl until it resembles coarse crumbs. Gradually add in ice-cold water while stirring with a fork until the dough comes together.
Turn the dough out onto a floured surface and gently knead it a few times before dividing it into two equal pieces for the top and bottom crusts. Roll each half into a circle large enough to fit your pie dish, then carefully place one of the circles into the dish.
Spoon the prepared filling into the pastry-lined pie dish, making sure to leave a 1-inch border around the edges. Brush the edge with some water, then place the second piece of dough on top and crimp the edges together using your fingers or a fork.
Cut a few slits in the top crust for steam vents during baking, then brush the entire pie with an egg wash made from 1 beaten egg mixed with a splash of milk or water. Sprinkle some extra all-purpose flour on top to create a beautiful golden brown finish.
Bake the pie in your preheated oven for about 40-50 minutes, or until the crust is golden and the filling’s bubbly hot. Allow it to cool slightly before serving to enjoy this comforting classicchicken pot pie.
1 1/2 cups chicken broth
The simplicity of this classic recipe makes it a crowd-pleaser, requiring just 5 ingredients: boneless, skinless chicken breast or thighs, frozen mixed vegetables, cream of chicken soup, butter, and the star ingredient – 1 1/2 cups chicken broth.
Here’s how to incorporate the 1 1/2 cups chicken broth into this delicious pot pie
- Preheat your oven to 375°F (190°C).
- In a medium-sized mixing bowl, combine the frozen mixed vegetables and cream of chicken soup.
- Add in diced or shredded chicken breast or thighs and mix until well coated with the soup mixture.
- Pour in the 1 1/2 cups chicken broth, making sure to distribute it evenly throughout the filling.
- Bring this mixture to a simmer over medium heat, allowing it to thicken slightly as it cooks.
- While the filling is cooking, roll out some pie dough (homemade or store-bought) to fit a 9-inch pie dish.
- Once the filling has thickened to your liking, pour it into the pie crust and top with another layer of pie dough, if desired.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
This recipe serves 4-6 people, making it perfect for a family dinner or a potluck gathering.
The addition of 1 1/2 cups chicken broth adds moisture and depth to the filling, making each bite a flavorful experience. You can also customize this recipe by using different types of vegetables or adding some diced herbs for extra flavor.
1/2 cup heavy cream
This recipe yields a mouthwatering classic chicken pot pie that combines the rich flavor of heavy cream with tender chicken, mixed vegetables, and a flaky crust. The key to this dish’s success lies in its carefully selected ingredients, particularly 1/2 cup heavy cream, which adds a luxurious texture and subtle sweetness.
The first step is to preheat your oven to 375°F (190°C). This will ensure that the filling cooks evenly and the pastry bakes to perfection. While the oven heats up, prepare the filling by sautéing diced onions, carrots, and celery in a tablespoon of butter until they’re softened.
Next, add the chicken breast or thighs to the pan and cook until they’re browned on all sides, breaking them up with a spoon as needed. Then, sprinkle 1/2 cup of all-purpose flour over the top and stir for about a minute, ensuring it’s evenly coated.
Gradually pour in 1 1/2 cups of chicken broth, whisking constantly to avoid lumps, followed by the 1/2 cup heavy cream. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 5 minutes or until the sauce has thickened slightly.
Stir in some frozen mixed vegetables and cook according to their package instructions. Remove the filling from the heat and set aside while you prepare the pastry crust.
Roll out a sheet of puff pastry to fit your pie dish, cutting off any excess with a knife or a pastry cutter. Spoon the cooled filling into the pastry-lined pie dish, leaving a 1-inch border around the edges.
Roll out the remaining puff pastry and use it to cover the top of the pie, pressing the edges together with a fork to seal. Brush the pastry with an egg wash and cut a few slits in the center to allow steam to escape during baking.
Bake the pie for about 25-30 minutes or until the crust is golden brown and the filling is hot throughout. Serve warm, garnished with chopped herbs if desired.
Salt and pepper to taste
This classic chicken pot pie recipe is a timeless delight that combines tender chunks of chicken, mixed vegetables, and a rich, savory sauce all wrapped up in a buttery pastry crust.
The key to making this recipe truly shine lies in its simplicity, allowing the flavors to meld together perfectly with each bite.
One crucial element that elevates this dish is the use of “salt and pepper to taste.” This deceptively simple instruction requires a thoughtful approach, as it depends on individual tastes and preferences.
While some may argue that “to taste” means adding an exact amount of salt and pepper, others understand it to mean adjusting until each bite strikes the perfect balance.
The seasoned cooks among us know that salt enhances flavors while pepper adds depth and texture. A pinch or two can make all the difference in this chicken pot pie.
As we begin our recipe, we start with 2 large chicken breasts, cut into bite-sized pieces. Then comes a mixture of carrots, onions, potatoes, and celery – a medley of colors and textures that add depth to our dish.
The sauce is where the magic happens: flour, butter, milk, and broth come together in a rich, creamy gravy that coats every morsel perfectly.
Now it’s time for the pastry crust. A simple dough made with cold butter, flour, and water is rolled out to size, carefully placed over our pie, and sealed with a bit of flair – after all, presentation counts!
The finished product is a stunning masterpiece that showcases the perfect balance of savory flavors and satisfying textures.
Remember, as you sit down to enjoy this delightful creation, don’t forget to add that pinch or two of salt and pepper to taste. After all, that’s what makes it truly unforgettable!
Instructions
Make the Filling:
To make the filling for this classic chicken pot pie recipe, you’ll need to prepare a rich and savory mixture that combines tender chicken, flavorful vegetables, and a hint of aromatic spices.
Here’s a step-by-step guide to making the filling:
Step 1: Cook the Chicken
Cut 1 pound boneless, skinless chicken breast or thighs into 1-inch pieces
In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes.
Step 2: Soften the Onions
Remove the cooked chicken from the skillet and set it aside
In the same skillet, add another tablespoon of butter. Once melted, add 1 medium onion, diced
Cook the onions over medium heat until they’re softened and translucent, about 5 minutes.
Step 3: Add the Vegetables
Add 2 cloves of minced garlic to the skillet with the softened onions
Cook for 1 minute, until fragrant
Add 2 cups of mixed vegetables (such as carrots, peas, and corn) to the skillet. Cook for 3-4 minutes, until they’re tender-crisp.
Step 4: Make the Roux
Sprinkle 2 tablespoons of all-purpose flour over the vegetable mixture
Cook for 1 minute, stirring constantly, until the flour is lightly toasted and fragrant.
Step 5: Add the Liquid and Seasonings
Gradually pour in 1 cup of chicken broth, whisking continuously to avoid lumps
Bring the mixture to a simmer and cook for 2-3 minutes, until it’s slightly thickened
Stir in 1 teaspoon of dried thyme and salt and pepper to taste
Step 6: Combine with Chicken and Chill
Add the cooked chicken back into the skillet with the filling mixture
Stir until everything is well combined. Season with additional salt and pepper if needed
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight to allow the flavors to meld together
Melt butter in a large skillet over mediumhigh heat.
To make a delicious Simple Classic Chicken Pot Pie, start by preparing the ingredients needed for the filling. This includes
- 1 pound boneless, skinless chicken breast or thighs Cut into 1-inch pieces and season with salt and pepper.
- 2 tablespoons butter Softened for sautéing the chicken and onions.
- 1 medium onion Chopped finely to caramelize in the pan.
- 2 cloves garlic Minced to add depth of flavor.
- 2 carrots Peeled and grated for a sweet addition.
- 2 celery stalks Diced for added freshness.
- 1 cup all-purpose flour Used as a roux to thicken the filling.
- 2 cups chicken broth Whisked in to create a rich sauce.
- 1/2 cup milk Added for creaminess and moisture.
- 1 teaspoon dried thyme Used to enhance flavor.
- 1/2 teaspoon salt To taste, considering the chicken broth’s seasoning.
- 1/4 teaspoon black pepper Added for a hint of spice.
Next, melt butter in a large skillet over medium-high heat. This will start to cook down and brown the onions, which is an essential step in developing flavor in your Chicken Pot Pie.
Once the butter has melted, add the chopped onion and cook for about 5 minutes or until it becomes translucent and starts browning. Stir occasionally to avoid burning the onion.
Add the minced garlic to the skillet and sauté for another minute, stirring constantly to prevent burning. This will help to distribute the flavors evenly throughout your filling.
Add the chicken and cook until browned, about 57 minutes.
To make this simple classic chicken pot pie recipe, you’ll first need to start by preparing the filling. This includes adding the chicken to a large pan over medium heat.
Cook the chicken until it is browned, breaking it up into small pieces as it cooks. You can use boneless, skinless chicken breast or thighs for this recipe, whichever you prefer.
Once the chicken is browned, add in the diced vegetables such as carrots, peas, and onions. Cook until they are tender, which should take about 10-15 minutes depending on the size of your pieces.
Now it’s time to add the liquid ingredients to the pan. This includes chicken broth and milk, which will help to create a rich and creamy filling. Stir in the flour to thicken the mixture, then bring it to a simmer.
Reduce heat to low and let the filling cook for about 10-15 minutes, or until it has thickened to your liking. Season with salt, pepper, and any other herbs or spices you like.
While the filling is cooking, you can make the pie crust. This typically involves combining flour, butter, and water in a bowl until the dough comes together. Chill the dough in the fridge for at least 30 minutes before rolling it out to fit your pie dish.
To assemble the pot pie, fill the pie crust with the chicken filling and top with another piece of pastry or a crust made from leftover dough. Brush the top with egg wash and cut a few slits in the top to allow steam to escape during baking.
Bake the pot pie in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
Add the onion, garlic, carrots, and potatoes to the skillet.
Cook for an additional 5 minutes or until the vegetables are tender.
The key to making a truly delicious and flaky crust is to use cold ingredients, so make sure you’re working with chilled butter and ice-cold water.
To start, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This will ensure that the pie bakes evenly and at the right temperature.
While the oven is heating up, prepare the filling ingredients. You’ll need one pound of boneless, skinless chicken breast or thighs, cut into small pieces, as well as your chosen vegetables such as carrots, peas, and onions.
Cook the chicken in a large skillet over medium heat until it’s browned and cooked through. This should take about 5 minutes, so make sure to keep an eye on it and stir occasionally.
Next, add the sliced vegetables to the skillet with the chicken and cook for another 5 minutes or until they’re tender. You can use a variety of vegetables depending on your preference, but some good options include carrots, peas, onions, and potatoes.
Once the vegetables are tender, sprinkle in some all-purpose flour to thicken the filling. This will help create a rich and creamy sauce when combined with the chicken broth.
Now it’s time to assemble the pie. Roll out one of the chilled pie doughs on a floured surface to a thickness of about 1/8 inch (3 mm). Place the dough into a 9-inch (23 cm) pie dish and trim any excess crust from the edges.
Spoon the cooked chicken and vegetables into the pie crust, followed by the remaining chicken broth and flour mixture. Make sure not to overfill the pie crust, as this can cause the filling to spill out during baking.
Cover the filling with another pie dough, rolled out to the same thickness as before. Use a pastry cutter or knife to create a decorative edge around the top of the pie, if desired.
Brush the top of the pie with some beaten egg for a golden glaze and cut a few slits in the top to allow steam to escape during baking.
Bake the pie in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is hot and bubbly. Let the pie rest for 10-15 minutes before serving to allow the filling to set and the crust to cool slightly.
The Simple Classic Chicken Pot Pie recipe is a comforting and satisfying dish that combines tender chicken, vegetables, and flaky pastry to create a warm and inviting meal.
To start, you’ll need the following ingredients: 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces; 2 tablespoons butter; 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, peeled and diced; 2 potatoes, peeled and diced; 1 cup all-purpose flour; 2 cups chicken broth; 1/2 cup heavy cream or milk; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper.
First, preheat your oven to 375°F (190°C). Then, in a large skillet, melt the butter over medium heat and cook the chicken until browned. Remove the chicken from the skillet and set it aside. Add more butter if needed, then sauté the onion, garlic, carrots, and potatoes until they’re tender.
Add the flour to the skillet and stir to combine with the vegetables. Cook for 1-2 minutes, then gradually add in the chicken broth and heavy cream or milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes. Season with thyme, salt, and pepper to taste.
Now, prepare your pie crust by rolling out one of the store-bought or homemade pastry sheets to fit a 9-inch pie dish. Fill the pie crust with the chicken and vegetable mixture, then brush the edges with a little water and top with another pie crust or a decorative pastry trim if desired.
Cut slits in the top crust to allow steam to escape during baking, then cover the pie with foil and bake for 25-30 minutes. Remove the foil and continue baking until the crust is golden brown and the filling is hot and bubbly, about another 15-20 minutes.
Let the pie rest for a few minutes before serving, and enjoy it as a hearty meal or snack. You can also refrigerate or freeze leftovers for later use. The Simple Classic Chicken Pot Pie recipe serves 6-8 people and is perfect for comforting cold winter nights or family gatherings.
Make the Pie Crust
To make the perfect pie crust for this classic chicken pot pie recipe, you’ll need to start by gathering a few essential ingredients:
All-purpose flour, 2 1/4 cups of it to be exact, will serve as the foundation of your crust. Be sure to use high-quality, unbleached flour for the best results.
A pinch of salt is also necessary to bring out the flavor in your crust. Don’t overdo it – just a small sprinkle should suffice.
In addition to these dry ingredients, you’ll need to add some coldunsalted butter, 1/2 cup’s worth, which will help create a flaky and tender texture. Make sure the butter is chilled before using it to prevent it from becoming too soft and difficult to work with.
A splash of cold water – about 1/4 cup – will also be necessary to bring everything together. Be cautious not to add too much, as this can lead to a tough crust.
To combine these ingredients, simply place the flour and salt in a bowl and whisk them together until they’re evenly distributed. Then, add in the cold butter, using either your fingers or a pastry blender to break it down into small pieces. This will help create the necessary layers for a flaky crust.
Once you’ve got your butter and flour mixture looking like coarse crumbs, sprinkle on some of that cold water, gently stirring with a fork until everything comes together in a shaggy dough.
Avoid overmixing at this stage – it’s better to err on the side of caution. You can always add a bit more water if needed, but you can’t take it away once it’s added. If things seem too dry, just use your fingers to gently work in some more cold water.
Turn the dough out onto a lightly floured surface and begin kneading until it becomes smooth, elastic, and pliable. Don’t overwork this step either – about 5-7 minutes should do the trick. If you’re having trouble getting your hands into the dough or if it’s being stubborn, try refrigerating it for 30 minutes to firm it up a bit.
Once the dough has been properly kneaded and is feeling cooperative, shape it into a flat disc that will fit nicely in your pie dish. Don’t worry too much about perfection – you’ll be covering this crust with plenty of delicious ingredients soon enough!
A Simple yet satisfying dish that never fails to hit the spot, Classic Chicken Pot Pie is a timeless favorite that brings comfort and warmth to those who partake. This delectable treat consists of a rich, velvety filling made with tender chunks ofchicken, mixed vegetables, and creamy sauce, all nestled within a flaky and buttery pastry crust.
The beauty of this Simple Classic Chicken Pot Pie Recipe lies in its ease of preparation, requiring minimal effort to create a dish that’s sure to impress even the most discerning palates. The process begins by preparing the filling, which is made up of sautéed onions, mushrooms, and garlic, cooked with tenderchicken pieces and a medley of colorful vegetables.
As the filling reaches its peak flavor, a rich and creamy sauce is created by whisking together milk or cream, flour, and a pinch of salt. This indulgent mixture is then added to the filling, coating each component in an even layer of lusciousness. Meanwhile, a separate bowl holds the flaky pastry dough, made from scratch using buttery all-purpose flour and ice-cold water.
With both components ready, it’s time to assemble the Classic Chicken Pot Pie. The filling is poured into a preheated pie dish, topped with a layer of pastry dough that’s been cut into intricate shapes or left as a simple whole crust. A brush ofmilk or beaten egg gives the crust a rich sheen, inviting all to partake in this savory delight.
To complete the experience, Classic Chicken Pot Pie is baked until the pastry is golden brown and puffed, releasing an irresistible aroma that fills every corner of your kitchen. Serve warm with a side salad or steamed vegetables for a well-rounded meal that’s sure to become a family favorite.
Mix flour and salt in a large bowl.
To start making a delicious Simple Classic Chicken Pot Pie, it’s essential to mix together 2 cups of all-purpose flour and 1 teaspoon of salt in a large bowl.
The mixing process involves combining the dry ingredients thoroughly until they are well incorporated. This is usually achieved by using a whisk or a spoon to gently stir the flour and salt together.
As you mix, make sure to break down any lumps that may form and ensure an even consistency throughout the mixture. This is crucial in achieving a smooth texture for your chicken pot pie filling.
Once the flour and salt are well combined, you can proceed with adding other ingredients such as diced vegetables, cooked chicken, and spices to create the filling of your pot pie.
The addition of these ingredients will depend on your personal preferences and dietary needs. For example, you may choose to add peas, carrots, or other vegetables that complement the flavor of chicken.
After adding all the necessary ingredients, mix them together until they are evenly distributed throughout the flour mixture.
This is a crucial step in ensuring that every bite of your pot pie has an even balance of flavors and textures.
Once you have mixed the filling to your liking, it’s time to prepare the pastry crust. You can either make your own pastry from scratch or use store-bought pastry for convenience.
If using homemade pastry, mix together 2 cups of all-purpose flour, 1 teaspoon of salt, and a pinch of sugar in another large bowl. Then, add cold butter and mix until the mixture resembles coarse crumbs.
Gradually add cold water while mixing the dough until it forms a cohesive ball. Be careful not to overmix, as this can lead to tough pastry.
Divide the pastry dough into two equal portions and refrigerate them for at least 30 minutes before rolling out each portion to fit the bottom and top of your pot pie dish.
Fill the center of one pastry round with your chicken filling, making sure to leave a small border around the edges. Then, place the other pastry round on top, pressing the edges together to seal the pot pie.
Cut a few slits in the top crust to allow steam to escape during baking. Brush the pastry with an egg wash or milk for added color and texture.
Place your chicken pot pie in the oven and bake at 375°F (190°C) for about 25-30 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
Add cold butter to the bowl and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Pour in icecold water, stirring with a fork until the dough comes together in a ball.
To create this classic chicken pot pie recipe, it’s essential to start by prepping the ingredients for the filling and crust. The first step is to pour ice-cold water over the dry ingredients in a large mixing bowl. This combination typically includes all-purpose flour, salt, and any other desired seasonings.
Next, use a fork to stir the mixture until it forms a shaggy mass. At this stage, the dough may appear quite rough and uneven, but don’t worry – it will come together soon. As you continue to stir, pay attention to the texture and consistency of the mixture. You’re aiming for it to hold its shape when pressed between your fingers.
Once the dough starts to hold together, use your hands to knead it gently until it forms a cohesive ball. Be careful not to overwork the dough, as this can lead to a tough or dense final product. Instead, aim for a smooth, pliable consistency that’s easy to shape and work with.
As you progress through the recipe, be sure to keep an eye on the temperature of your ingredients. Using ice-cold water helps prevent the dough from becoming too warm or sticky, making it easier to handle and shape.
The next steps in the recipe involve preparing the filling and assembling the pie crust. For now, focus on achieving a well-formed dough ball that’s ready for further handling and shaping. This is an essential step in creating a flaky, tender crust that will complement the savory flavors of your chicken pot pie.
Assemble the Pie
To assemble the classic chicken pot pie recipe, start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Mix 1 cup of all-purpose flour with a pinch of salt and a sprinkle of black pepper in a bowl.
Add 2 tablespoons of cold unsalted butter to the dry ingredients and use your fingers or a pastry blender to work it into the mixture until you have a crumbly texture.
Gradually add 1/4 cup of ice-cold water, stirring with a fork until the dough comes together in a ball. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
In a separate bowl, mix 1 cup of diced cooked chicken (such as roasted chicken), 1/2 cup of frozen mixed vegetables, 1/2 cup of all-purpose flour, and 1 teaspoon of dried thyme. Set aside.
To prepare the filling, melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the diced onions (about 1 small onion) and cook until softened, about 3-4 minutes.
Stir in the mixed vegetables, chicken, flour-thyme mixture, salt, and pepper. Cook for another 2-3 minutes, stirring constantly.
In a separate saucepan, heat 1 cup of chicken broth over low heat. Gradually whisk in 2 tablespoons of all-purpose flour until smooth, then cook for an additional minute or two, stirring constantly to avoid lumps.
Gradually pour the hot broth mixture into the skillet with the filling mixture, continuously stirring and cooking until it thickens, about 5-7 minutes. Season with salt and pepper to taste.
Melt 1 tablespoon of unsalted butter in a small saucepan over low heat. Gradually whisk in 2 tablespoons of all-purpose flour to make a roux. Cook for an additional minute or two, stirring constantly to avoid lumps.
Add the hot broth mixture from the skillet to the saucepan and stir until well combined. Cook for another 2-3 minutes or until it thickens slightly. Set aside.
Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness (about 1/4 inch). Cut out circles of dough using a cookie cutter, bowl, or ramekin, depending on your desired crust shape.
To assemble the pie, place one circle of dough into the bottom of a small pie dish or ramekin. Fill with the prepared chicken filling mixture and top with another circle of dough. Trim any excess dough from the edges.
Bake for 25-30 minutes or until the crust is golden brown and puffed up slightly.
Serve warm, garnished with fresh herbs if desired.
The Simple Classic Chicken Pot Pie Recipe is a timeless dish that has been passed down through generations, bringing warmth and comfort to those who enjoy it. At its core, this recipe revolves around the simplicity of combining tender chicken with a rich, creamy sauce, all wrapped up in a flaky pastry crust.
Here’s what you’ll need for this mouthwatering dish:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup frozen mixed vegetables (peas and carrots)
– 1/2 cup all-purpose flour
– 1 3/4 cups chicken broth
– 1/2 cup milk
– Salt and pepper to taste
Now, let’s get started with preparing the ingredients:
Preheat your oven to 375°F (190°C).
Cut the chicken into small pieces and set aside. In a large skillet or sauté pan, melt the butter over medium heat.
Add the diced onion and minced garlic and cook until they’re softened, which should take about 4-5 minutes. Add the mixed vegetables and cook for another minute.
Then, it’s time to prepare the creamy sauce:
Gradually add the flour to the pan, whisking continuously to prevent lumps from forming. Cook for one minute, then gradually pour in the chicken broth and milk, whisking until smooth.
Add the cooked chicken back into the pan and stir to combine with the sauce.
Now, let’s talk about the pastry crust:
You can either use store-bought puff pastry or make your own from scratch. If using homemade puff pastry, thaw it according to the package instructions. Roll out the pastry to a thickness of about 1/8 inch (3 mm). Cut out circles that are slightly larger than the individual ramekins you’ll be baking them in.
Assemble and bake:
Spoon the chicken mixture into the prepared ramekins, then top each with a pastry circle. Brush the tops of the pastries with egg wash (beaten egg mixed with a little water).
Bake for 25-30 minutes or until the pastry is golden brown and the filling is hot and bubbly.
Enjoy your homemade chicken pot pies!
Pour the filling into a 9inch pie dish.
To begin, preheat the oven to 375 degrees Fahrenheit for baking the pot pie later. Next, prepare the filling by sautéing diced vegetables such as carrots, peas, and onions in a large skillet over medium heat until they’re tender.
Meanwhile, melt 2 tablespoons of butter in the same skillet to prevent the vegetables from sticking. Once the butter has melted, add 1 cup of all-purpose flour to the skillet and whisk it into the fat to create a roux.
Cook the roux for about 1-2 minutes, stirring constantly, until it reaches a light golden brown color and smells nutty. This step is crucial in developing the flavor and thickening the filling.
Slowly pour in 1 cup of chicken broth, whisking continuously to avoid lumps. Bring the mixture to a simmer and let it cook for 2-3 minutes or until it thickens to your liking. Season with salt and pepper according to taste.
To assemble the pie, roll out onepuff pastry sheet on a lightly floured surface to a thickness of about 1/8 inch. Place the rolled-out dough into a 9-inch pie dish, trimming any excess edges from the sides. Fill the dough-lined pie dish with the prepared filling.
Cover the filling with anotherpuff pastry sheet, either by placing it on top of the filling or weaving strips to create a lattice pattern. Brush the top crust with egg wash (beaten egg mixed with a little water) for a golden glaze.
Cut a few slits in the top crust to allow steam to escape during baking. Bake the pot pie in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is hot and bubbly. Serve warm, garnished with chopped herbs if desired.
Cover with the pie crust and crimp the edges to seal.
To complete the Classic Chicken Pot Pie recipe, it is now time to cover the filling with the pie crust.
This involves carefully placing the top layer of pie dough over the filling, making sure to fully cover all of the ingredients. The edges of the top and bottom layers of pie dough should be aligned evenly, as this will help create a smooth and even surface for sealing.
To seal the edges, use your fingers or a fork to crimp them together tightly. This helps prevent any filling from escaping during baking and also adds a decorative touch to the finished dish.
Make sure that the edges are sealed completely, but be gentle so as not to puncture the pie crust. If necessary, you can use a small amount of cold water to help the dough stick together when crimping the edges.
Once the filling is covered and the edges are sealed, use a knife or kitchen shears to trim any excess pie dough from around the edges. This will give your finished pie a clean and professional appearance.
Carefully cut a few slits in the top layer of pie crust to allow steam to escape during baking. You can also use this opportunity to create a decorative edge by cutting a pattern into the top layer of dough.
Finally, brush the top of the pie with an egg wash or a small amount of milk to give it a golden brown color when baked.
This is the final step in preparing your Classic Chicken Pot Pie recipe for baking. With the filling covered and the edges sealed, you are now ready to bake the pie in a preheated oven until it is golden brown and the filling is hot and bubbly.
Cut a few slits in the top of the pie to allow steam to escape.
This step is crucial in ensuring that the filling inside the pie doesn’t burst or spill over during baking, which could result in a messy and unevenly cooked crust.
To create the necessary slits for steam to escape, you’ll want to carefully cut 2-3 diagonal lines across the top of the pie, making sure not to cut all the way through the crust. The size and depth of the cuts will depend on how much filling is inside the pie, but a good rule of thumb is to make shallow cuts that allow just enough steam to escape.
It’s essential to be precise with this step, as cutting too many or too deep slits can compromise the structural integrity of the crust. If you’re unsure about how to proceed, start by making one small cut and observe how it affects the pie’s performance during baking. You can always add more slits later if needed.
Keep in mind that not all pies require this step; however, for a classic chicken pot pie recipe, cutting slits in the top crust is a standard technique to prevent steam buildup and ensure even cooking. By following these guidelines, you’ll be able to create a beautifully baked pie with a crispy, golden-brown crust and a deliciously flaky interior.
Remember that practice makes perfect, so don’t be discouraged if your first few attempts at cutting slits in the top crust don’t turn out as expected. With time and experience, you’ll develop the necessary skills to execute this step flawlessly.
To reiterate, the goal of cutting slits in the top crust is to allow steam to escape while maintaining the structural integrity of the pie. By doing so, you’ll be able to achieve a perfectly cooked chicken pot pie with a delicate balance of flavors and textures.
Baking Instructions
This simple classic chicken pot pie recipe is a timeless favorite that warms the hearts and bellies of people all around the world. It’s a comforting dish that combines tender chunks of chicken, flaky pastry, and a rich creamy filling to create a meal that’s both satisfying and indulgent.
To start, you’ll need to gather the following ingredients: 1 pound boneless, skinless chicken breast or thighs, 2 tablespoons butter, 1 medium onion, diced, 2 cloves garlic, minced, 2 carrots, peeled and sliced, 2 potatoes, peeled and cubed, 1 cup all-purpose flour, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup heavy cream, and 1 egg, beaten.
Begin by preheating your oven to 375 degrees Fahrenheit. While the oven is heating up, melt 1 tablespoon of butter in a large skillet over medium heat. Add the diced onion and cook until it’s softened and translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. Then, add the sliced carrots and cubed potatoes, cooking for 5-7 minutes or until they’re tender and lightly browned.
Next, add the chicken to the skillet, breaking it up with a spoon as it cooks. Cook for about 5-7 minutes, or until the chicken is fully cooked through. Stir in the flour and cook for an additional minute, creating a roux-like mixture.
Gradually pour in the heavy cream, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for 2-3 minutes or until it thickens. Season with thyme, salt, and pepper to taste.
To make the pastry crust, you’ll need: 2 cups all-purpose flour, 1 teaspoon salt, 1/4 cup cold unsalted butter, and 1 tablespoon ice water. Mix the dry ingredients together in a bowl, then add the cold butter, using a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
Gradually pour in the ice water, mixing until a dough forms. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes or until it becomes smooth and pliable.
Roll out the pastry crust to a thickness of about 1/4 inch, then transfer it to a 9-inch pie dish. Fill the pie crust with the chicken mixture, mounding it slightly in the center.
Cover the filling with another piece of pastry or a sheet of puff pastry, pressing the edges together to seal the pie. Crimp the edges with a fork or your fingers, then cut a few slits in the top to allow steam to escape during baking.
Brush the top of the pie with a beaten egg and sprinkle with a pinch of salt. Bake the pie in the preheated oven for 25-30 minutes or until it’s golden brown and the filling is hot and bubbly.
Remove the pie from the oven and let it cool on a wire rack for 10-15 minutes before serving. Slice and serve hot, garnished with fresh herbs if desired. This classic chicken pot pie recipe serves 4-6 people and can be easily reheated in the microwave or oven as needed.
Bake at 375°F for 2530 minutes or until the crust is golden brown and the filling is hot and bubbly.
This classic chicken pot pie recipe yields a delicious and satisfying dish that’s sure to become a favorite in your household.
The key to achieving the perfect pot pie lies in using a homemade pastry crust, rather than relying on store-bought alternatives. The simplicity of this recipe makes it accessible to even the most novice of bakers, while still delivering impressive results.
To begin, preheat your oven to a consistent temperature of 375°F (190°C). While you wait for the oven to heat up, focus on preparing the filling, which is essentially a rich and flavorful chicken stew infused with aromatic vegetables.
In a large saucepan over medium-high heat, melt butter and sauté diced onions until they’re translucent. Add minced garlic next and cook for an additional minute, allowing the flavors to meld together in harmony.
Next, add boneless, skinless chicken breasts to the pot and brown them on all sides. Remove the chicken from the pan once it’s fully cooked and set it aside for later use.
Now, it’s time to add the vegetables to the pot. You can choose a variety of colorful veggies such as carrots, peas, and potatoes. Cook until they’re tender, then sprinkle in a pinch of salt, pepper, and dried thyme to give the filling an extra boost of flavor.
While the filling is cooking, prepare your pastry dough according to the recipe or your preferred method. The goal is to create a flaky, buttery crust that complements the richness of the filling.
Roll out the pastry to the desired thickness and place it in a pie dish, trimming any excess edges with a knife.
Now, add the cooked chicken back into the pot, followed by the hot vegetable mixture. Stir everything together until well combined, then carefully pour the filling into the prepared pastry crust.
Cover the pie with another piece of pastry or use a sheet of aluminum foil to create a protective barrier against spills during baking.
Place the pie on the center rack of your preheated oven and bake at 375°F for an impressive 2530 minutes – or until the crust is golden brown and the filling is hot and bubbly, releasing savory aromas that will leave everyone wanting more.
Remove the pie from the oven and let it cool slightly on a wire rack before serving. Garnish with fresh herbs, such as chopped parsley or chives, to add an extra touch of color and freshness to each bite.
This classic chicken pot pie recipe is a timeless favorite that never fails to please. Its comforting blend of homemade pastry crust and savory filling will satisfy even the most discerning palates, making it perfect for any occasion or family gathering.
The Simple Classic Chicken Pot Pie recipe is a timeless and comforting dish that brings warmth and joy to the table. This recipe is perfect for a chilly evening or a special occasion.
To start, preheat your oven to 375°F (190°C). In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 small onion, diced, and cook until softened, about 5 minutes.
Add 2 cloves of minced garlic and cook for another minute, stirring constantly to prevent burning. Then, add 1 pound of boneless, skinless chicken breast or thighs, cut into bite-sized pieces. Cook the chicken until it’s browned on all sides and cooked through.
Stir in 2 cups of frozen mixed vegetables (such as peas and carrots), and cook until they’re tender. Sprinkle in 1 teaspoon ofdried thyme, 1/4 teaspoon ofsalt, and 1/4 teaspoon ofblack pepper.
In a separate bowl, whisk together 2 tablespoons of all-purpose flour and 1 cup of cold heavy cream. Pour the mixture into the skillet with the chicken and vegetables. Stir until the mixture thickens, about 5 minutes.
Roll out 1 package of puff pastry, thawed according to the package instructions, on a lightly floured surface to a thickness of about 1/8 inch. Spoon the filling onto one half of the pastry, leaving a 1-inch border around the edges.
Brush the edges with a little water and fold the other half of the pastry over the filling. Press the edges together to seal the pie. Use a knife or kitchen shears to cut a few slits in the top to allow steam to escape during baking.
Carefully place the pie on a baking sheet lined with parchment paper, brush it with some egg wash (beaten egg mixed with 1 tablespoon of water), and bake for 25-30 minutes, or until the pastry is golden brown. Let the pie rest for a few minutes before serving warm and enjoy!
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