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- 2 cups cooked chicken, shredded - 1 cup carrots, diced - 1 cup frozen peas - 1 cup potatoes, diced small - 1/2 cup celery, diced - 1/4 cup onion, finely chopped - 2 tablespoons butter - 1 tablespoon olive oil - 1/3 cup all-purpose flour - 2 cups chicken broth - 1 cup milk - 1 teaspoon dried thyme - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 (9-inch) pie crust (store-bought or homemade) For this classic chicken pot pie, each ingredient plays a key role in flavor. The cooked chicken gives a hearty base. The vegetables, like carrots and peas, add color and sweetness. Potatoes bring creaminess, while celery and onion offer depth. The seasonings are crucial too. Dried thyme gives an earthy aroma. Garlic powder enhances the savory notes. The flour thickens the filling, making it rich. Chicken broth and milk create a creamy texture that binds it all. You can use either a store-bought crust or make your own. I often opt for a store-bought crust for ease, especially on busy days. The full recipe gives detailed steps to create this comforting dish. Enjoy the process of gathering these ingredients. Each one contributes to the magic of your homemade chicken pot pie! 1. Preheat your oven to 425°F (220°C). This helps the crust cook evenly. 2. Gather all your ingredients. You’ll need chicken, veggies, and spices. 3. Dice your carrots, potatoes, celery, and onion. Make them small for even cooking. 4. Shred your cooked chicken. This helps it mix well with the filling. 1. In a large skillet, heat olive oil over medium heat. 2. Add the diced onions, celery, and carrots. Sauté them until they are soft, about 5-7 minutes. 3. Stir in the diced potatoes and cook for another 5 minutes. 4. Add the shredded chicken, frozen peas, thyme, garlic powder, salt, and pepper. Mix everything well. 5. Sprinkle the flour over the mixture and stir to coat. This will help thicken the filling. 6. Gradually pour in the chicken broth and milk. Mix constantly until the sauce thickens, around 3-5 minutes. Then, remove it from heat. 1. Roll out your pie crust. Fit it into a 9-inch pie dish. 2. Pour the filling into the crust, spreading it evenly. 3. Cover with the second crust. Seal the edges well and cut slits for steam to escape. 4. Brush the top crust with melted butter for a golden finish, if you like. 5. Bake in the preheated oven for 30-35 minutes. Look for a golden crust and bubbly filling. 6. Allow it to cool for about 10 minutes before slicing. Enjoy your homemade chicken pot pie! Using leftover chicken makes this dish quick and easy. Cooked chicken from a roast works great. Just shred it, and you are ready to go. To build flavor, sauté your vegetables well. Start with onions and celery, and let them soften. Then, add carrots and potatoes for a hearty mix. This step adds depth to your filling. You can choose between store-bought or homemade pie crust. Store-bought is easy and saves time, but homemade tastes fresh. If you go homemade, start with cold butter. Cut it into flour until it looks like crumbs. Then, add water a bit at a time to form a dough. For a flaky crust, keep your ingredients cold and avoid overworking the dough. Serve your chicken pot pie with a fresh salad or crusty bread. A light salad balances the dish's richness. For a special touch, garnish your pie with fresh herbs. Chopped parsley or thyme adds color and flavor. Enjoy this comfort food with loved ones! {{image_2}} You can add herbs to boost flavor in your chicken pot pie. Rosemary or parsley can brighten the dish. Fresh herbs add a nice touch, but dried herbs work too. Try mixing in different vegetables for new tastes. Peppers, corn, or green beans can change the flavor profile. Get creative with your favorite veggies! If you need a gluten-free option, you can use a gluten-free pie crust. Many stores sell them, or you can make your own. For a vegetarian twist, swap chicken for mushrooms and lentils. This gives a hearty texture and adds protein. You won’t miss the meat! For convenience, you can use a slow cooker. Just add all the ingredients and let it cook on low. This method makes the chicken tender and flavorful. If you’re short on time, try an Instant Pot. This method cooks everything quickly and keeps the flavors locked in. Both options offer great ways to enjoy chicken pot pie. Check out the Full Recipe for more details! To store leftovers in the fridge, place them in an airtight container. This method keeps the pot pie fresh and tasty. It’s best to eat refrigerated pot pie within 3 to 4 days. If you wait too long, the flavors can fade, and the crust may get soggy. You can freeze an unbaked chicken pot pie for later. Wrap it well in plastic wrap and then in foil. This keeps the pie safe from freezer burn. You can freeze it for up to 3 months. When ready to bake, do not thaw. Just add 10 to 15 minutes to the baking time. To reheat a frozen baked pie, place it in a preheated oven at 350°F (175°C) for about 30 to 40 minutes. Cover with foil to prevent burning. To reheat leftovers, warm them in the oven. Set the oven to 350°F (175°C) and bake for about 20 minutes. This keeps the crust crisp while warming the filling. If you're in a hurry, use the microwave. Just cover it to keep moisture in, but the texture may not be as good. You can also repurpose leftovers into a new meal. Try adding the filling to a casserole or mix it into pasta for a quick dish. Chicken pot pie has roots in the early 1800s. It started as a way to use leftover meats. The dish gained fame in England, where it became a comfort food. Farmers often made pot pies with fresh ingredients. Each family added their twist, making it personal. Today, it reflects diverse cultures with many variations. This dish is more than a meal; it brings warmth and joy. To create a dairy-free chicken pot pie, you can use alternatives. Replace milk with almond milk or coconut milk. For butter, use olive oil or vegan butter. These swaps still make the dish creamy and rich. You won’t lose flavor; it will still taste amazing. Always check labels to ensure no hidden dairy is present. Yes, you can use frozen vegetables in your chicken pot pie. Frozen veggies are convenient and save time. They are often picked at peak ripeness and flash-frozen. This keeps their nutrients intact. However, fresh veggies might have a better texture and flavor. If you choose frozen, thaw and drain them before use. This prevents excess water in the pie. Both options can work well, so pick what you prefer. For more details, check the Full Recipe to discover how to make this classic dish at home. This blog post covered how to make a tasty chicken pot pie from scratch. We looked at the key ingredients, cooking steps, and tips for success. You also learned about variations and storage ideas. Whether using leftovers or trying new flavors, you can make this dish yours. A chicken pot pie is a hearty meal that warms the soul. With practice, yours will shine at any table. Enjoy your cooking journey and create a dish your family will love!

Classic Chicken Pot Pie

Indulge in the comforting flavors of homemade Hearty Chicken Pot Pie with this easy recipe! Packed with tender chicken, colorful veggies, and a flaky crust, this dish is perfect for dinner any night of the week. Follow our simple steps to create a delicious meal that warms the soul. Click through to explore this delightful recipe and make your kitchen smell amazing! Enjoy a cozy night in with every bite!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup carrots, diced

1 cup frozen peas

1 cup potatoes, diced small

1/2 cup celery, diced

1/4 cup onion, finely chopped

1/3 cup all-purpose flour

2 cups chicken broth

1 cup milk

1 teaspoon dried thyme

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter

1 tablespoon olive oil

1 (9-inch) pie crust (store-bought or homemade)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large skillet, heat the olive oil over medium heat. Add the onions, celery, and carrots, sautéing until they are softened, about 5-7 minutes.

      Stir in the potatoes and cook for an additional 5 minutes.

        Add the cooked chicken, frozen peas, thyme, garlic powder, salt, and pepper; mix well.

          Sprinkle the flour over the mixture and stir to coat all ingredients. Gradually pour in the chicken broth and milk, mixing constantly until the mixture thickens (about 3-5 minutes). Remove from heat.

            Roll out the pie crust and fit it into a 9-inch pie dish. Pour the filling into the crust. Cover with the second crust, sealing the edges and making slits for steam to escape.

              Brush the top crust with melted butter (optional) for a golden finish.

                Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.

                  Allow to cool for about 10 minutes before slicing.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6