There’s just something magical about Chicken Pot Pie that instantly warms the heart and soul. It’s the ultimate comfort food, bringing together tender chicken, creamy sauce, and a mix of delicious vegetables, all wrapped in a flaky, golden crust.
Why You’ll Love Chicken Pot Pie
- Comfort in Every Bite- This chicken pot pie is the ultimate comfort food! It’s truly warm savory goodness wrapped in a buttery golden flaky crust.
- Simple and Convenient- By using simple common household ingredients, this recipe can be made with ease when you need dinner in a hurry.
- Perfect for Any Time of Year- While this recipe will surely warm you up, it is also perfect for anytime of year! I particularly like to make it for Sunday supper throughout the year because it is a family favorite in my home!
Ingredients
- Chicken
- Vegetables
- Pie Crust
- Cream of Chicken Soup
- Sour Cream
- Cheddar Cheese
- Chicken Broth
- Butter
How to Make Classic Chicken Pot Pie
Make the Filling: Preheat oven to 400 degrees. In a large bowl add the chicken, cream of chicken soup, mixed vegetables, sour cream, cheddar cheese and chicken broth. Stir until well combined and set aside.
Place the Dough: Unroll the pie crust and place it evenly into a greased 9-inch pie dish. Press down to mold it to the dish and then trim any excess from around the edges.
Fill the Pie: Fill the pie dish with the chicken mixture.
Prepare for Baking: Unroll the remaining pie crust and place it on top of the pie. Trim the excess from around the rim then press the edges together and finish by crimping the edge with a fork. Cut a few slits into the top of the pie and baste the top with melted butter.
Bake it: Bake for 25-30 minutes at 400 degrees until the crust is golden brown and inside is hot. Serve & enjoy!
Variations
- Chicken: You can use chicken breast, rotisserie chicken, or leftover chicken from another meal. Leftover turkey is also an option.
- Pie Crust: You can use a homemade crust or a store-bought pie crust.
- Herbs: Fresh or dried herbs like thyme, rosemary, or parsley can bring an aromatic and earthy flavor. A teaspoon of these herbs can make a big difference.
- Spices: Adding a bit of garlic powder, onion powder, or paprika can enhance the taste. A pinch of nutmeg can also provide a subtle warmth that complements the creamy sauce.
- Different Vegetables: I love using a mixed veggies that uses green beans, carrots and peas. You can also add in other veggies as well. Mushrooms, russet potatoes, or spinach are excellent choices if you want to switch things up.
- Cheese: I use cheddar cheese but there are other cheeses that can work as well in the chicken pot pie filling. You can also sprinkle cheese on the top of the pie, in the last 5 minutes of baking.
- Sour Cream Swap: I love the tanginess the sour cream gives to the flavors of the chicken pot pie, but you can use something else as well. Fat free Greek yogurt can be used for sour cream. If you are not a fan of either, you can also use heavy cream or milk instead.
Tips and Tricks for the Best Chicken Pot Pie
Prepare Ahead
- Prep the Filling: Make the filling a day in advance and store it in an airtight container in the fridge. This not only saves time but allows the flavors to meld.
- Freeze for Later: Chicken Pot Pie freezes well. Make an extra pie and freeze it unbaked. When you’re ready to eat, just thaw overnight in the fridge and bake.
Perfect the Crust
- Chill Your Dough: If you’re making your own pie crust, keep the dough cold until you’re ready to use it. A chilled dough results in a flakier crust.
- Prevent Sogginess: Brush the bottom crust with a beaten egg white before adding the filling. This creates a barrier that helps keep the crust from getting soggy.
Flavor Boosters
- Herbs and Spices: Fresh herbs like thyme, rosemary, and parsley can add a burst of flavor. A pinch of nutmeg or a splash of wine can also take the taste up a notch.
- Season as You Go: Taste the filling before you put it in the crust. Adjust the seasoning with salt, pepper, or a little garlic powder to ensure it’s just right.
Texture Tips
- Thicken the Filling: Make sure your filling isn’t too liquidy. A thicker filling stays in the pie crust better and makes for cleaner slices. If it’s too runny, add a bit more flour or cornstarch.
Baking Best Practices
- Even Cooking: Place your pie in the center of the oven. This ensures even cooking of both the top and bottom crusts.
- Check the Color: If the edges of your crust are browning too quickly, cover them with aluminum foil or a pie crust shield. This prevents them from burning while allowing the rest of the pie to cook.
Serving Advice
- Let It Rest: After baking, let the pie rest for about 10 minutes before serving. This helps the filling set and makes it easier to slice.
- Presentation: Serve slices with a sprinkle of fresh herbs on top for a beautiful presentation. A side salad or steamed veggies make a great accompaniment.
FAQs
How do I store leftovers?
- Cool It Down: Let the pie cool to room temperature before storing.
- Cover It Well: Transfer the pie to an airtight container or wrap it tightly with plastic wrap or aluminum foil.
- Refrigerate: Place the pie in the refrigerator.
Pro Tip: Chicken Pot Pie leftovers can keep for up to 3-4 days in the fridge. Just reheat slices in the microwave or oven until warmed through.
Can I freeze Chicken Pot Pie?
Yes, you can freeze Chicken Pot Pie, making it a great dish to prepare ahead. Follow these steps to freeze and later reheat your pie:
Freezing Instructions
- Prepare the Pie: Assemble the Chicken Pot Pie as usual, but don’t bake it yet.
- Wrap It Up: Wrap the entire pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
- Label and Freeze: Label the pie with the date and freeze it.
Reheating Instructions
- Thaw Overnight: Move the frozen pie to the refrigerator to thaw overnight.
- Bake It: Preheat your oven to 400°F (200°C) and bake the pie for 35-40 minutes or until the crust is golden brown and the filling is hot.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
If you enjoy this recipe, check out a few more of my favorites:
Crispy Buttermilk Fried Chicken
Adjust Servings people
Ingredients
- 2 premade refrigerated pie crusts
- 2 cups cooked chicken shredded or diced
- 10.5 ounce cream of chicken soup
- 12 ounces frozen mixed vegetables thawed
- ½ cup sour cream
- 1 cup cheddar cheese shredded
- 1 cup chicken broth
- 2 tablespoons butter melted
Instructions
- Preheat oven to 400 degrees. In a large bowl add the chicken, cream of chicken soup, mixed vegetables, sour cream, cheddar cheese and chicken broth. Stir until well combined and set aside.
- Unroll the pie crust and place it evenly into a greased 9-inch pie dish. Press down to mold it to the dish and then trim any excess from around the edges.
- Fill the pie dish with the chicken mixture.
- Unroll the remaining pie crust and place it on top of the pie. Trim the excess from around the rim then press the edges together and finish by crimping the edge with a fork. Cut a few slits into the top of the pie and baste the top with melted butter.
- Bake for 25-30 minutes at 400 degrees until the crust is golden brown and inside is hot. Serve & enjoy!
Tried this recipe?Let us know how it was!
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