When it’s starting to get cold out, everyone needs a good, easy chicken pot pie recipe. It’s a warm, comforting meal, and it’s a great way to use up chicken leftovers.
There are lots of ways to make a chicken pot pie. If you want the full story, check out our article on making easy chicken pot pie. But I find that this particular chicken pot pie recipe is a great one. It’s very simple, and relies on the natural flavor of the chicken and vegetables rather than a lot of spices.
So go ahead, and try it out! I hope you’ll like it as much as I do.
Easy Chicken Pot Pie
Preparation Time: 10m Cooking Time: 1h20m Total Time: 1h30m
Servings
Serves 6.
Ingredients
1 tbsp vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 large carrot, diced
1 celery stalk, diced
1 1/2 cups frozen peas, thawed
1/4 cup butter
1/2 cup all-purpose flour
1 1/2 cups cold milk
2 1/2 cups chicken stock
salt and pepper, to taste
1 pinch of thyme
2 cups cooked chicken, chopped or cubed
crusts for a 2 crust, 9″ deep dish pie
Instructions
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Heat the oil in a large pan over medium heat. When the oil is hot, add the onion, garlic, carrot and celery. Saute until the onion is soft and translucent. Set the vegetables aside in a bowl.
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Melt the butter in the same pan over medium low heat. Whisk in the flour until the mixture has the texture of smooth, wet sand. Let it simmer for 5-6 minutes, until it loses its raw flour smell.
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Slowly add in the milk, whisking constantly to keep the mixture smooth.
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Add the chicken stock, salt, pepper, and thyme, and let the mixture simmer for 10 minutes, whisking occasionally to keep it smooth.
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Add the cooked vegetables, peas and chicken to the sauce.
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Spoon the sauce into one of the pie crusts. Cover with the second crust, and press the edges together. Cut slits in the top crust to allow steam to vent.
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Bake in an oven preheated to 375F for 45 minutes, or until the crust is a rich, golden brown.
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Let the pie cool for at least 10 minutes, to give the filling time to set.
Tips
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In this easy chicken pot pie recipe, the flour is the thickener. But things like humidity can affect how well it thickens.
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If you find the filling too runny, you can add a bit more flour to the sauce. Just be sure to mix it very, very thoroughly in cold water before adding it to the sauce, to prevent lumping.
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Since the filling is already cooked, the only thing that really needs to bake is the crust. Take the pie out whenever the crust is done.
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I prefer a chicken pot pie that’s light on spices, but you can easily add your favorite spice to the sauce. Try sage, celery seed, parsley, or any other spice you like.
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You can also easily add more chicken, or more vegetables – or less, if that’s what you like. You can also add in different vegetables like mushroom or beans. It’s a very flexible recipe!
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I like to use a homemade chicken stock. It adds a lot more flavor than the store-bought kind.