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To make a great chicken pot pie, you need some key ingredients. Here’s a simple list to follow: - 1 lb (450g) cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 cup chicken broth - 1/2 cup heavy cream - 1/2 cup onion, finely chopped - 1 clove garlic, minced - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil - 1 pre-made pie crust (or 2 if top crust is desired) - 1 egg, beaten (for egg wash) These ingredients work together to create a warm and cozy dish. The cooked chicken gives you that nice protein base. The frozen mixed vegetables add color and flavor without much fuss. Chicken broth and heavy cream make the filling rich and creamy. Using onion and garlic adds a lovely aroma. Don’t forget the seasonings like thyme, salt, and pepper for that extra kick. Olive oil helps to cook the onion and garlic, making everything taste better. You can use one pie crust on top or two for an extra flaky treat. Lastly, the egg wash gives the crust a shiny, golden look when baked. For the full recipe, check the section below. - Preheat Oven Start by preheating your oven to 425°F (220°C). This high heat helps the crust become crisp and golden. - Cook Onion and Garlic In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of finely chopped onion and 1 minced clove of garlic. Cook for about 3-4 minutes until the onion becomes soft and clear. - Combine Ingredients in Skillet Next, stir in 1 pound of shredded cooked chicken, 1 cup of frozen mixed vegetables, 1 cup of chicken broth, and 1/2 cup of heavy cream. Season with 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Let this mix simmer for 5-7 minutes until it thickens a bit, then remove it from the heat. - Fill the Pie Dish with Mixture Transfer the chicken mixture into a pie dish. If you want a top crust, lay the second pie crust over the filling. Seal the edges well and cut a few slits in the top. If using one crust, just place it over the filling and seal the edges. - Top Crust Application Brush the top with a beaten egg for a nice golden finish. This step makes your pot pie look great! - Brush Crust with Egg Wash Take your beaten egg and brush it over the top crust. This adds shine and color as it bakes. - Bake Time and Temperature Place the pot pie in your preheated oven. Bake for 25-30 minutes until the crust is golden brown and the filling bubbles. - Cooling Down Before Serving Once baked, remove the pie from the oven. Let it cool for 10 minutes. This waiting time helps the filling set and makes serving easier. For the full recipe, check the complete instructions above. Enjoy your cooking! How to Thicken the Filling To thicken your chicken pot pie filling, use a simple method. Simmer the mixture longer. This lets the liquid cook down. You can add a bit of flour or cornstarch mixed with water to help too. Stir it in slowly until it thickens. Always stir while cooking to avoid lumps. Proper Pie Crust Handling When working with pie crust, keep it cold. If it warms up, it gets hard to work with. Roll it out on a floured surface. Use a rolling pin for even thickness. Don’t stretch the crust; it will shrink when baking. If your crust cracks, just patch it with extra dough. Recommended Tools and Equipment Use a sturdy skillet for cooking the filling. A pie dish helps shape your pot pie. A rolling pin is key for crust. A whisk works well for mixing in thickening agents. Lastly, a pastry brush is perfect for applying the egg wash. Pairing with Sides Chicken pot pie pairs well with simple side dishes. A fresh green salad adds crunch. Roasted vegetables bring color and flavor. You can also serve it with crusty bread for dipping. Ideal Garnishes Garnish your pot pie with fresh herbs. Chopped parsley or thyme adds color and taste. A sprinkle of black pepper gives it a nice finish. For a fun twist, serve with a dollop of sour cream on the side. For the full recipe, check out Cozy Comfort Chicken Pot Pie. {{image_2}} You can change the protein in your chicken pot pie. Turkey works well if you want a twist. If you prefer vegetarian, try using mushrooms or lentils. Both options give great flavors. You can also swap vegetables. Instead of mixed veggies, use broccoli, green beans, or even sweet potatoes. Each choice adds its own taste and texture to the dish. Adding herbs and spices is a fun way to boost flavor. Try rosemary or parsley for fresh notes. A pinch of cayenne can add a little heat if you like spice. You can also play with the sauce. Instead of chicken broth, use vegetable broth for a lighter taste. Cream of mushroom soup can add depth and creaminess. These changes make your pot pie unique and exciting. For the full recipe, check out the Cozy Comfort Chicken Pot Pie section. To keep your chicken pot pie fresh, start by refrigerating leftovers. First, let it cool at room temperature for about an hour. Then, cover it with plastic wrap or foil. Store it in the fridge for up to three days. This keeps the filling safe and tasty. If you want to save it for longer, freezing is a great option. Wrap the pie tightly in plastic wrap, then in foil. This helps prevent freezer burn. You can freeze it for up to two months. When you’re ready to eat, thaw it in the fridge overnight before reheating. The best way to reheat chicken pot pie is in the oven. Preheat your oven to 350°F (175°C). Place the pie on a baking sheet to catch any drips. Heat for 20 to 25 minutes. This method keeps the crust crisp and the filling warm. To prevent drying out, cover the pie with foil for the first part of reheating. Remove the foil for the last few minutes to crisp up the crust. If you are in a hurry, you can use the microwave. Heat it in short bursts, about one minute at a time. Check often to avoid overcooking. How to make the filling less watery? To make the filling less watery, use less broth. You can also cook it longer to let it thicken. A cornstarch slurry works great too. Mix cornstarch with a little cold water, then stir it in until thickened. Can I use a homemade pie crust? Yes, you can use a homemade pie crust. It adds a personal touch. Just roll it out to fit your pie dish. If you’re short on time, a store-bought crust is a good option too. Is it possible to make it ahead of time? Absolutely! You can make the filling a day early. Store it in the fridge until you are ready to bake. Just add the crust right before baking to keep it fresh. How long does chicken pot pie last in the fridge? Chicken pot pie lasts about 3-4 days in the fridge. Be sure to cover it well. This keeps it fresh and tasty. What can be served alongside chicken pot pie? Great sides include a simple salad, steamed veggies, or mashed potatoes. These add color and balance to the meal. Can I use rotisserie chicken for convenience? Yes, rotisserie chicken is perfect for quick meals. It saves time and still tastes great. Just shred the chicken and mix it in with the other ingredients in the filling. For the full recipe, check out the Cozy Comfort Chicken Pot Pie section. This blog post covered how to make a tasty chicken pot pie. We discussed essential ingredients like chicken, veggies, and broth. I shared step-by-step instructions for preparation and baking. You learned cooking tips for beginners and how to enhance flavors. We also reviewed variations to keep the dish fresh and fun. Lastly, I provided storage techniques to enjoy leftovers. Making chicken pot pie is simple and rewarding. I hope you feel excited to try it for yourself!

Easy Chicken Pot Pie

Indulge in the ultimate comfort food with this Cozy Comfort Chicken Pot Pie recipe! Packed with tender chicken, vibrant mixed vegetables, and a creamy filling, this dish is perfect for a warm family dinner. Follow our simple step-by-step instructions to create a golden, flaky crust that everyone will love. Click through to discover how easy it is to make this delicious chicken pot pie that'll satisfy your cravings and bring smiles to the dinner table!
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Ingredients
  

1 lb (450g) cooked chicken, shredded

1 cup frozen mixed vegetables (peas, carrots, corn)

1 cup chicken broth

1/2 cup heavy cream

1/2 cup onion, finely chopped

1 clove garlic, minced

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 pre-made pie crust (or 2 if top crust is desired)

1 egg, beaten (for egg wash)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until translucent, about 3-4 minutes.

      Stir in the shredded chicken, frozen mixed vegetables, chicken broth, heavy cream, dried thyme, salt, and black pepper. Simmer the mixture for about 5-7 minutes, letting it thicken slightly. Remove from heat and let it cool for a few minutes.

        Transfer the filling into a pie dish. If you want a top crust, lay the second pie crust over the filling, sealing the edges. Cut a few slits in the top to allow steam to escape.

          If using one crust, simply place the single pie crust on top, sealing the edges.

            Brush the top crust with the beaten egg for a golden finish.

              Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

                Once done, remove from the oven and let it sit for 10 minutes before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6