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To make a great chicken pot pie, you need some key ingredients. Here’s what you will need: - 1 lb boneless, skinless chicken thighs, diced - 2 tablespoons olive oil - 1 medium onion, diced - 2 medium carrots, diced - 2 celery stalks, diced - 2 cloves garlic, minced - 1 cup frozen peas - 1/3 cup all-purpose flour - 2 cups chicken broth - 1 cup milk - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 pre-made pie crust - 1 egg, beaten (for egg wash) These ingredients come together to create a creamy filling with tender chicken and vegetables. The pie crust adds a delicious crunch that makes every bite satisfying. To enhance your chicken pot pie, consider adding some optional ingredients. These can give your dish a unique twist: - 1 cup corn for sweetness - 1 cup diced potatoes for heartiness - 1 teaspoon paprika for a smoky flavor - Fresh herbs like parsley or dill for freshness Feel free to mix and match these options. They can elevate your dish and make it special. If you do not have some ingredients, don't worry! Here are some substitutions you can use: - Chicken thighs can be replaced with chicken breast. - Use vegetable broth instead of chicken broth for a lighter flavor. - A gluten-free flour blend can work instead of all-purpose flour. - For a dairy-free version, use almond milk instead of regular milk. These substitutions can help you adapt the recipe to your needs. With these ingredients in hand, you can create a delicious classic chicken pot pie. For the complete recipe, check out the Full Recipe. Start by gathering all your ingredients. This makes cooking easier. Heat olive oil in a large skillet over medium heat. Add diced chicken thighs and cook for 5-7 minutes. Make sure the chicken turns a nice brown color. Once done, take the chicken out and set it aside. In the same skillet, toss in diced onion, carrots, and celery. Sauté these for about 5 minutes. You want them to be tender but not mushy. Next, add minced garlic and cook for one more minute. This will bring out its rich flavor. Now, sprinkle flour over the veggies. Stir continuously for about 2 minutes. This helps to mix the flour well. Gradually add chicken broth followed by milk. Keep stirring until the mix thickens and turns creamy. This should take about 5 minutes. Finally, return the cooked chicken to the skillet. Add frozen peas, thyme, rosemary, salt, and pepper. Mix everything well and remove the skillet from heat. Grab a pie dish and pour the chicken filling into it. Make sure it spreads evenly. Now, cover the filling with the pie crust. If you made your crust, that’s great! Seal the edges by crimping them down. This keeps the filling inside. Don’t forget to cut slits in the top crust. This allows steam to escape while baking. It also gives a nice look to your pot pie. Brush the top with a beaten egg. This will make it golden and crispy. Preheat your oven to 425°F (220°C). Once it’s hot, place the pot pie in the oven. Bake for 25-30 minutes. Keep an eye on the crust; it should be golden brown. You’ll see the filling bubbling inside as it cooks. After baking, let it cool for a few minutes before serving. This helps the filling set a bit. Serve warm and enjoy every bite of this comforting dish. For the complete recipe, check out the Full Recipe. For a flaky crust, keep your ingredients cold. Use cold butter and ice water. This helps create layers. Roll your dough on a floured surface. Don’t overwork the dough; mix until just combined. Chill the crust for 30 minutes before baking. This step improves texture and taste. Before you bake, brush with beaten egg. This gives the crust a beautiful golden color. Start with high-quality chicken. I love using boneless, skinless thighs. They stay juicy and tender. Sauté your onion and garlic first. This builds a strong flavor base. Use fresh herbs like thyme and rosemary for depth. Feel free to add vegetables like peas, carrots, or even corn. They add color and nutrition. Always taste your filling before baking. Adjust salt and pepper to make it shine. Don’t skip the flour when making the filling. Flour thickens your sauce, so it’s not runny. Avoid overcooking the chicken, or it will dry out. Let your filling cool slightly before filling the pie crust. If it’s too hot, it can make the crust soggy. Finally, ensure you cut slits in the top crust. This lets steam escape and prevents a soggy top. For the full recipe, check out the Comforting Chicken Pot Pie section. {{image_2}} You can easily make a tasty vegetarian pot pie. Swap the chicken for hearty veggies. Use a mix of mushrooms, zucchini, and bell peppers. These veggies add lots of flavor. Replace the chicken broth with vegetable broth for a rich base. You can also add tofu or chickpeas for protein. This way, you keep that comforting feel but make it plant-based. Want to switch up the meat? You can use turkey or beef instead of chicken. Diced turkey works well and keeps the dish light. If you prefer beef, choose ground beef or small chunks. Just make sure to cook it through before adding to the filling. Another fun option is using shredded rotisserie chicken. It saves time and adds a smoky flavor. Experimenting with flavors can be fun! Try adding different herbs like sage or dill for fresh notes. You can also mix in cheeses like cheddar or gouda. They make the filling creamy and rich. For a twist, add a splash of white wine to the filling. It brings depth and pairs well with the chicken. If you like spice, throw in some diced jalapeños or cayenne pepper. These ideas will keep your pot pie exciting and delicious! Check out the Full Recipe for a classic take on this dish. After enjoying your chicken pot pie, store any leftovers safely. First, let it cool completely. This step keeps moisture from forming. Next, cover the dish tightly with plastic wrap or aluminum foil. You can also transfer the pie to an airtight container. This method helps keep the flavors fresh. Store it in the fridge for up to three days. You can also keep individual servings for easy meals. Freezing chicken pot pie is a great way to save it for later. If you want to freeze it before baking, wrap it tightly in plastic wrap and then foil. This method prevents freezer burn. Label your pie with the date. You can freeze it for up to three months. If you freeze it after baking, let it cool first. Then, wrap it using the same method. To bake a frozen pie, preheat the oven and increase your baking time by about 15 minutes. To reheat your chicken pot pie, use the oven for the best results. Preheat your oven to 350°F (175°C). Cover the pie with foil to keep it from burning. Heat for about 20-25 minutes, or until it’s warmed through. If you want to reheat individual slices, use a microwave. Heat in short bursts of 1 minute, checking often. This method helps avoid overcooking. For extra crispiness, finish in the oven for a few minutes. Enjoy your meal just like the first time! Chicken pot pie lasts about 3 to 4 days in the fridge. Make sure to cover it tightly. Use a glass or plastic container with a lid. This keeps it fresh and prevents odors from mixing. Yes, you can make the filling ahead of time. Cook it, then let it cool. Store it in the fridge for up to 2 days. This step saves time when you're ready to bake. Just remember to assemble it with the pie crust before baking. Chicken pot pie pairs well with many sides. You can serve it with a fresh salad. A simple green salad adds crunch and freshness. Roasted veggies also work great for a side. Bread rolls are a cozy choice, too. These sides balance the rich flavors of the pie. For the full recipe and more tips, check out the Comforting Chicken Pot Pie section. You learned how to make a classic chicken pot pie, from key ingredients to baking techniques. I shared tips to get the crust just right and avoid common mistakes. You can explore exciting variations, including vegetarian options. Storing leftovers and reheating them also keeps your pie tasty. In summary, this comforting dish is simple and versatile. Enjoy creating your own version and share it with loved ones.

Classic Chicken Pot Pie

Discover the ultimate Comforting Chicken Pot Pie recipe that will warm your heart and satisfy your cravings! With tender chicken, fresh veggies, and a flaky crust, this dish is perfect for family dinners or cozy nights in. Follow our simple steps to create a delicious meal in just 50 minutes. Click to explore the full recipe and bring this comforting classic to your table tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

2 tablespoons olive oil

1 medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 cup frozen peas

1/3 cup all-purpose flour

2 cups chicken broth

1 cup milk

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 pre-made pie crust (or homemade if preferred)

1 egg, beaten (for egg wash)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.

      In the same skillet, add the onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are tender.

        Stir in the minced garlic and cook for another minute until fragrant.

          Sprinkle the flour over the vegetable mixture, stirring continuously for about 2 minutes to incorporate well.

            Gradually pour in the chicken broth and then the milk, stirring constantly until the mixture thickens and is creamy (about 5 minutes).

              Add the cooked chicken, frozen peas, thyme, rosemary, salt, and pepper into the skillet. Mix well and remove from heat.

                Pour the chicken filling into a pie dish. Cover with the pie crust, sealing the edges by crimping. Cut slits in the top to allow steam to escape.

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

                    Bake for 25-30 minutes, or until the crust is golden and the filling is bubbling. Let it cool for a few minutes before serving.

                      Prep Time: 15 mins | Total Time: 50 mins | Servings: 6

                        - Presentation Tips: Serve warm in individual bowls or plates, garnished with fresh herbs like parsley for added color and freshness.