Golden chicken pot pie: Pure joy!

There are some dishes that just feel like a warm hug, and for me, nothing says comfort quite like a classic chicken pot pie. You know the one – that golden, flaky crust giving way to a creamy, savory filling packed with tender chicken and veggies. It’s the kind of meal that instantly transports you back to cozy evenings and special family gatherings. I used to think cooking anything this soul-satisfying was way beyond my reach. My life felt like a constant rush, always rushing from one demanding thing to the next, and the kitchen was the last place I wanted to be. But you know what? I discovered that isn’t true for any of us! This recipe, and so many others here on Pure Cooking Joy, are all about finding that simple joy in creating something delicious with your own two hands. We believe incredible food doesn’t need to be complicated, and that every meal is an opportunity to connect. You can read more about my journey and our food philosophy over on the About page!

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Why This Classic Chicken Pot Pie is a Family Favorite

Let’s be honest, there’s just something magical about a really
good chicken pot pie. It’s more than just dinner; it’s a culinary hug! What makes this particular recipe a total winner at my table every single time?

• The Perfect Flaky Pie Crust: Whether you go homemade or choose a trusty store-bought option, that golden, buttery crust is key! Crispy on top, tender on the bottom – it’s divine.
• Rich, Creamy Chicken Filling: Forget watery sauces! This filling is velvety smooth, packed with tender chicken and veggies, making every bite melt-in-your-mouth delicious.
• Super Easy to Make: Even on a busy weeknight, you can whip this up with confidence. It’s the ultimate in comforting, stress-free cooking.
• Pure Nostalgic Bliss: It honestly tastes like childhood! This is the kind of dinner that brings everyone together, making it a go-to for family meal ideas.

Gathering Your Ingredients for the Perfect Chicken Pot Pie

Alright, let’s talk about what you’ll need to create this slice of pure comfort. Having everything prepped and ready makes the whole process feel so smooth, almost like magic! You’ll want to grab:

• 1 tablespoon olive oil – Just enough to get things started.
• 1 pound boneless, skinless chicken breasts – Cut these into nice, bite-sized 1-inch pieces so they cook evenly.
• 1 cup chopped yellow onion – About one medium onion will do the trick!
• 1 cup chopped carrots – Roughly two medium carrots, diced up.
• 1 cup chopped celery – About two stalks. These aromatics are the base of our flavor joy!
• 1 teaspoon salt and 1/2 teaspoon black pepper – Seasonings are your friend!
• 1/2 cup (1 stick) unsalted butter – The foundation for our creamy sauce.
• 1 cup all-purpose flour – To thicken everything up beautifully.
• 2 1/2 cups chicken broth – Store-bought or homemade, either is great!
• 1 cup milk – Whole milk gives the creamiest result, but whatever you have on hand works.
• 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary – These herbs just make everything taste more special, like a cozy hug.
• 1/4 cup chopped fresh parsley – For a pop of fresh flavor and color at the end.
• 1 package (10 ounces) frozen peas – Easy and they add a lovely sweetness.
• 1 package (14.1 ounces) refrigerated pie crusts – Or, of course, feel free to use your favorite homemade pie crust recipe! Either way works wonderfully.
• 1 egg, beaten – This is for our egg wash, giving that gorgeous golden finish!

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Crafting the Creamy Chicken Filling: Step-by-Step

Now for the heart of our pot pie! Making this creamy chicken filling is where all the magic really happens, and honestly, it’s simpler than you might think. It’s all about building layers of flavor. This is the kind of deliciousness that makes weeknights feel extra special! If you love creamy chicken dishes, you’ll also want to check out my creamy chicken wild rice soup, or for pure sauce perfection, you can’t beat this easy 3-ingredient alfredo sauce!

Sautéing Aromatics and Chicken for Flavor

First things first, we want to build a fantastic flavor base. Grab your largest skillet and that splash of olive oil over medium-high heat. Toss in your chicken pieces and cook ‘em until they’re nicely browned on all sides. Don’t worry about cooking them through just yet! Then, add in your chopped onion, carrots, and celery. We’re going to let those soften up for about 5 to 7 minutes, just until they start to get tender. Season it all with that salt and pepper – it really wakes everything up!

Creating the Thickening Roux for a Creamy Chicken Pot Pie

Okay, here’s the secret to that luscious, creamy texture: the roux! Melt that stick of butter right in the same skillet with the veggies. Once it’s melted, sprinkle in your flour and stir like crazy for about a minute. This cooks out that raw flour taste. Then comes the fun part – gradually whisk in the chicken broth and milk, a little at a time. Keep whisking until it’s all smooth and lovely. Bring it to a gentle simmer, and just stir until it thickens up beautifully.

Adding Herbs and Peas for Freshness

We’re almost there! Now, stir in that dried thyme and rosemary. These herbs just add that perfect savory, homey aroma. Then, add in your fresh parsley and those lovely frozen peas. Give it all a good stir and let it cook just until the peas are heated through. This little bit of freshness really brightens up the whole pot pie. You’ve just created the most amazing, creamy chicken filling, ready to go into that flaky crust!

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Assembling Your Classic Chicken Pot Pie

Alright, now for the fun part – putting this beautiful classic chicken pot pie all together! It’s like the grand finale before the delicious reveal. You’ve got your creamy, savory filling just waiting to be tucked into a perfectly flaky crust. It’s so satisfying to see it all come together!

Choosing Your Flaky Pie Crust

For our crust, you’ve got options! I often reach for the convenient refrigerated pie crusts because, let’s be real, sometimes you need things to be a bit quicker. But if you have a favorite homemade pie crust recipe that you love, this filling is amazing baked into that too! Either way, that flaky texture is non-negotiable, right?

The Perfect Egg Wash for a Golden Chicken Pot Pie

To get that gorgeous, golden-brown sheen on your top crust – whether it’s a full lid or a fancy lattice like you might see on my cherry pie – you’ll want to give it an egg wash. Just whisk up that one egg with a tiny splash of water and brush it all over the crust. It makes all the difference for that beautiful finish!

Now, gently pour your warm chicken filling into your pie plate. If you’re doing a solid top crust, just lay it right over the filling, trim any extra dough from the edges, and crimp them to seal everything up. Don’t forget to cut a few slits in the top so the steam can escape! For that Pinterest-perfect look, cut your second crust into strips and weave them over the filling. It looks super impressive, but it’s really quite simple!

Baking Your Hearty Pie Recipe to Perfection

Okay, the moment of truth! You’ve carefully assembled your hearty pie recipe, and now it’s time to get that gorgeous golden crust and bubbly filling just right. Preheat your oven nice and hot to 400°F (200°C). Carefully place your pot pie onto a baking sheet – this is a little trick I learned from my bread-baking days, it catches any potential drips and makes cleanup a breeze!

Bake it for about 30 to 35 minutes. You’re looking for that crust to be a beautiful golden brown color, and you should see the filling bubbling merrily around the edges. If you notice the crust getting too dark before the filling is bubbling, just loosely tent the top with a piece of foil. It’s like giving it a little cozy blanket so it doesn’t burn!

Once it’s baked to perfection, pull it out and PLEASE, let it rest for about 10 minutes before you slice into it. Seriously, this tiny bit of patience makes all the difference for the filling to set up perfectly. It’s so worth the wait!

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MakeAhead and FreezerFriendly Dinner Tips

Life gets hectic, right? That’s why I love that this chicken pot pie is just as happy chilling in the fridge or freezer for later. It’s honestly one of my favorite make ahead casserole options because it’s so satisfying to know a comforting meal is ready when you need it. For a freezer friendly dinner masterpiece, prepare the filling and let it cool down completely. Then, assemble your pie as usual, cover it really well (plastic wrap first, then a layer of foil works great!), and pop it in the freezer for up to 3 months. When you’re ready to bake, just thaw it in the refrigerator overnight and then bake according to the recipe. You might need to add a few extra minutes to the baking time, but trust me, unwrapping that delicious aroma will be so worth it!

Want even more make-ahead magic? Check out my crockpot steak bites for another easy win, or my chicken spaghetti casserole. Being able to prep ahead is a game-changer, especially for busy weeknights!

Serving Your Cozy Fall Recipe

This cozy fall recipe is pretty much a complete meal on its own, but if you want to add a little something extra, it’s fantastic with a simple side salad. A crisp cucumber and tomato salad or a hearty broccoli salad with bacon are both perfect pairings. They add just the right fresh contrast to that rich, creamy filling!

Frequently Asked Questions About Chicken Pot Pie

Got questions about making the perfect pot pie? I’ve got you covered! This comfort food dinner is such a hit, and I get asked about it a lot. Let’s dive into some of the most common things people wonder about.

Can I use rotisserie chicken for this recipe?

Absolutely! Using leftover rotisserie chicken is a fantastic shortcut. Just shred or dice about 2 cups of cooked chicken and add it in step 6 when you add the peas. It adds even more flavor and makes this a super speedy family meal idea!

What can I substitute for the frozen peas?

If peas aren’t your favorite, no worries! You can easily swap them out for other veggies. Diced potatoes, green beans, corn, or even small broccoli florets work wonderfully. Just make sure they’re cut small so they cook through in the filling. We want that perfect bite every time!

How do I prevent a soggy bottom crust?

A soggy bottom is the worst! A few tricks help: make sure your filling isn’t too liquidy before you put it in the crust. Also, baking it on a preheated baking sheet (as we do for my delicious chicken pot pie soup!) helps the bottom crust get crispier. And don’t skip that resting time after baking – it lets the filling thicken up a bit more.

Nutritional Information

Just a friendly reminder that the nutritional info can vary a bit depending on the exact brands and ingredients you use, but here’s a general idea for our classic chicken pot pie:

• Serving Size: 1 serving
• Calories: Around 550
• Fat: About 30g
• Protein: Roughly 25g
• Carbohydrates: Around 45g

Share Your Chicken Pot Pie Creations!

I absolutely LOVE seeing your kitchen triumphs! Did you make this classic chicken pot pie? Did your family devour every last bite? Please, share your thoughts in the comments below, rate the recipe, or even tag us on social media with your amazing photos! Hearing from you and seeing your beautiful creations is always the best part. You can connect with me via the contact page or share your masterpieces on Facebook!

Classic Chicken Pot Pie

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Enjoy a comforting and nostalgic chicken pot pie with a flaky crust and creamy filling, perfect for family dinners.

• Author: purejoyalex
• Prep Time: 25 min
• Cook Time: 35 min
• Total Time: 60 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup chopped yellow onion (about 1 medium)
• 1 cup chopped carrots (about 2 medium)
• 1 cup chopped celery (about 2 stalks)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup (1 stick) unsalted butter
• 1 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup chopped fresh parsley
• 1 package (10 ounces) frozen peas
• 1 package (14.1 ounces) refrigerated pie crusts (or your favorite homemade recipe)
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
3. Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Season with salt and pepper.
4. Melt butter in the skillet. Whisk in flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring, until thickened.
6. Stir in thyme, rosemary, parsley, and cooked chicken. Add frozen peas and cook until heated through.
7. Pour the chicken mixture into a 9-inch pie plate.
8. Drape the pie crust over the filling. Trim and crimp the edges. Cut vents in the top crust. For a lattice top, cut the second crust into strips and weave them over the filling.
9. Brush the top crust with the beaten egg.
10. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with foil.
11. Let stand for 10 minutes before serving.

Notes

• For a make-ahead option, prepare the filling and let it cool completely. Assemble the pie and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
• This chicken pot pie freezes well. Assemble the pie, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
• Consider using leftover cooked chicken or rotisserie chicken for an even quicker meal.
• If you’re looking for meal planning solutions, this hearty pie is a great addition to your weekly rotation.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 5g
• Sodium: 700mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg