These cozy Chicken Pot Pies come together with tender chicken, vibrant vegetables, and a creamy sauce, all tucked into flaky crusts. With just one hour of your time, you can create a dish that’s not only comforting but also perfect for family gatherings.

Imagine this: It’s a chilly evening, and the aroma of fresh-baked chicken pot pie fills the kitchen. As your family gathers around the table, you serve up generous slices of this classic favorite. Each bite is a warm hug, reminding everyone of home-cooked meals shared with love. This recipe is perfect for any occasion, from a simple weeknight dinner to a special Sunday supper.

Cozy Chicken Pot Pie

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A comforting Chicken Pot Pie filled with tender chicken, vibrant vegetables, and a creamy sauce, all tucked into flaky crusts.

Author: anytimesrecipegmail-com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: None

Ingredients

Scale

1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
0.5 cup sliced celery
0.33 cup butter
0.33 cup chopped onion
0.33 cup all-purpose flour
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 teaspoon celery seed
1.75 cups chicken broth
0.66 cup milk
2 (9-inch) unbaked pie crusts

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Instructions

Gather all your ingredients and preheat the oven to 425 degrees F (220 degrees C).
In a saucepan, combine the chicken, carrots, peas, and celery. Pour in water to cover and bring to a boil. Let it boil for 15 minutes, then drain.
Melt the butter in another saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, roughly 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.
Gradually whisk in the chicken broth and milk. Reduce heat and let simmer until thickened, about 5 to 10 minutes. Remove from heat and set aside.
In the bottom pie crust, layer the cooked chicken and vegetables. Pour the hot broth mixture over the top.
Cover with the second crust, sealing the edges, and trimming excess dough. Make several small slits in the top crust for steam to escape.
Bake until the pastry is golden brown and the filling is bubbly, about 30 to 35 minutes. Let cool for 10 minutes before serving.

Notes

Customize veggies to your preference; consider adding herbs for extra flavor. Leftovers can be stored covered in the refrigerator for 3 to 4 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

The Joy of Cooking Chicken Pot Pie

Creating a Chicken Pot Pie is easier than you might think. Here’s how to prepare a dish that will warm hearts and fill bellies.

Ingredients:

1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
0.5 cup sliced celery
0.33 cup butter
0.33 cup chopped onion
0.33 cup all-purpose flour
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 teaspoon celery seed
1.75 cups chicken broth
0.66 cup milk
2 (9-inch) unbaked pie crusts

Directions:

Gather all your ingredients and preheat the oven to 425 degrees F (220 degrees C).
In a saucepan, combine the chicken, carrots, peas, and celery. Pour in water to cover and bring to a boil. Let it boil for 15 minutes, then drain.
While the chicken is cooking, melt the butter in another saucepan over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, roughly 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.
Gradually whisk in the chicken broth and milk. Reduce the heat to medium-low and let the mixture simmer until thickened, about 5 to 10 minutes. Once done, remove it from heat and set aside.
In the bottom pie crust, layer the cooked chicken and vegetables. Pour the hot broth mixture over the top.
Cover with the second crust, sealing the edges, and trimming any excess dough. Make several small slits in the top crust to allow the steam to escape.
Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, which typically takes about 30 to 35 minutes. Let it cool for 10 minutes before serving.
Enjoy your warm, delightful piece of Chicken Pot Pie!

Perfect Pairings for Chicken Pot Pie

Serve your Chicken Pot Pie with a fresh side salad or some crusty bread for a complete meal. The creamy filling and flaky crust pair beautifully with a light vinaigrette or a warm, buttery roll.

Preserving the Delight of Chicken Pot Pie

To store leftovers, simply place the pie covered in the refrigerator. It can last about 3 to 4 days. If you want to save it for longer, consider freezing it before baking. Make sure to wrap it well; it can last up to 3 months in the freezer. Just thaw and bake when you are ready to enjoy it again!

Tips for Perfecting Your Chicken Pot Pie

Make sure to let your pie cool for at least 10 minutes after baking. This helps the filling to set and makes serving easier.
Customize the veggies to your preference! You can add corn, potatoes, or any seasonal vegetables you love.
For an extra flavor boost, add herbs like thyme or rosemary to the sauce.

Variations You Can Try

For a lighter version, swap the heavy cream and butter with low-fat milk and oil.
If you’re short on time, use a rotisserie chicken and pre-made pie crusts. Your pot pie will still be delicious!

Frequently Asked Questions

Can I use frozen vegetables in this recipe?

Absolutely! Frozen mixed vegetables make a great addition and save you time on prep.

What should I do if the crust browns too quickly?

If the edges of your crust are browning too fast, cover them with aluminum foil until the pie is fully cooked.

Can I make this recipe ahead of time?

Yes! You can prepare the filling and assemble the pie ahead of time. Just store it in the fridge, and bake it when you’re ready.

Now, let the comforting warmth of Chicken Pot Pie bring your family together for a cozy meal that they will cherish!