Old-Fashioned Chicken Pot Pie is a hearty dish that warms the soul and is a perfect way to bring the family together around the dinner table. This classic comfort food features tender chicken, colorful vegetables, and a creamy filling all encased in a flaky pie crust. It’s simple to make yet so satisfying, making it a go-to recipe for weeknight dinners or special occasions.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 320
- Protein: 21 grams
- Carbohydrates: 29 grams
- Fat: 15 grams
- Fiber: 2 grams
- Sugar: 2 grams
- Sodium: 750 mg
Why Make This Old-Fashioned Chicken Pot Pie
This Old-Fashioned Chicken Pot Pie is not just a meal; it’s a tradition that brings comfort and nostalgia. The creamy filling paired with a golden crust delivers both flavor and texture, making it a delightful dish for everyone. Plus, it’s versatile—perfect for using up leftover chicken or vegetables, making it an excellent choice on busy weeknights. It also exudes a homely aroma that fills your kitchen, inviting everyone to gather around.
How to Make Old-Fashioned Chicken Pot Pie
Creating this classic chicken pot pie is a straightforward process that anyone can master. With just a few simple steps, you can serve up a delicious meal that feels fancy but is incredibly easy to prepare.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package (9-inch) pie crusts
Directions:
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Step 1: Preparation
Preheat the oven to 425°F (220°C). In a medium saucepan, cook the chicken breasts in water until they are no longer pink. Remove the chicken, let it cool slightly, then dice into bite-sized pieces.
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Step 2: Mixing
In the same saucepan, melt the butter over medium heat. Stir in the flour, salt, black pepper, and onion powder to create a roux. Allow it to cook for about 1 minute until bubbly.
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Step 3: Cooking
Gradually add the chicken broth and milk to the roux, whisking continuously until the mixture thickens, about 3-5 minutes. Stir in the diced chicken, peas, carrots, and potatoes until well combined.
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Step 4: Finishing
Pour the filling into one of the pie crusts. Cover with the second pie crust, seal the edges by crimping with a fork, and cut slits in the top crust to release steam. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
How to Serve Old-Fashioned Chicken Pot Pie
Let the chicken pot pie cool for a few minutes before serving. Slice it into wedges and serve it warm with a side salad or some crusty bread. For a comforting dinner, pair it with a glass of white wine or a refreshing iced tea.
How to Store Old-Fashioned Chicken Pot Pie
To store leftovers, allow the pot pie to cool completely. Cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the pie for up to 2 months. To reheat, thaw the pie overnight in the refrigerator, then reheat in the oven at 350°F (175°C) until heated through.
Expert Tips for Perfect Old-Fashioned Chicken Pot Pie
- If you have leftover roast chicken, you can substitute it for the cooked chicken breasts to save time.
- Feel free to mix in other vegetables like corn or green beans for added texture and flavor.
- For an extra flaky crust, try chilling the pie crusts for about 30 minutes before assembling the pie.
- You can use pre-made pie crusts or make your own if you prefer.
Delicious Variations
- Creamy Mushroom Chicken Pot Pie: Add sautéed mushrooms to the filling for an earthy flavor.
- Herbed Chicken Pot Pie: Incorporate fresh herbs like thyme or rosemary into the filling for an aromatic touch.
- Vegetable Pot Pie: Omit chicken and use more vegetables for a delicious vegetarian version.
Frequently Asked Questions
- Can I use frozen chicken? Yes, you can use frozen chicken breasts. Just ensure they are cooked thoroughly before dicing.
- Can I make this pot pie ahead of time? Yes, you can assemble the pie a day in advance. Cover it tightly and store it in the refrigerator until you are ready to bake it.
- Is it okay to use different types of broth? Absolutely! Feel free to experiment with vegetable or mushroom broth for different flavors.
- Can I use whole wheat flour instead of all-purpose? Yes, whole wheat flour can be used, but it may change the texture slightly.
- What should I do if the crust is browning too fast? If you notice the crust browning too quickly, cover the edges with aluminum foil to prevent burning while the filling cooks through.
Conclusion
Old-Fashioned Chicken Pot Pie is the ultimate comfort food that captures the essence of home cooking. With creamy filling, tender chicken, and a flaky crust, it’s sure to be a hit at your dinner table. Whether you’re looking for a cozy meal on a chilly night or a way to impress family and friends, this recipe is a winner. So roll up your sleeves, gather your ingredients, and get ready to enjoy a delicious slice of nostalgia!
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Old-Fashioned Chicken Pot Pie
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Not Vegetarian
Description
A classic comfort food featuring tender chicken, colorful vegetables, and a creamy filling encased in a flaky pie crust.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package (9-inch) pie crusts
Instructions
- Preheat the oven to 425°F (220°C). In a medium saucepan, cook the chicken breasts in water until they are no longer pink. Remove the chicken, let it cool slightly, then dice into bite-sized pieces.
- In the same saucepan, melt the butter over medium heat. Stir in the flour, salt, black pepper, and onion powder to create a roux. Allow it to cook for about 1 minute until bubbly.
- Gradually add the chicken broth and milk to the roux, whisking continuously until the mixture thickens, about 3-5 minutes. Stir in the diced chicken, peas, carrots, and potatoes until well combined.
- Pour the filling into one of the pie crusts. Cover with the second pie crust, seal the edges by crimping with a fork, and cut slits in the top crust to release steam. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
Notes
Store leftovers tightly covered in the refrigerator for up to 3 days or freeze for up to 2 months. For reheating, thaw overnight in the refrigerator and bake at 350°F (175°C).
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg
