Chicken
ByChef Kiran
Mostly the simple recipes allow beginners to create a hearty homemade meal. This recipe is top-rated and loved by many, the classic easy chicken pot pie recipe has a flaky buttery crust enveloping a mix of tender chicken and fresh veggies in a rich sauce. You can prepare it easily and perfect for families, chicken pot pie is the ultimate cozy dinner.
Chicken pot pie brings joy to any meal. The crispy golden crust and creamy filling are so comforting. You can whip it up fast too. Just 20 minutes to make a tasty pie with chicken, veggies, and sauce. Serve this favorite to delight family and friends with minimal effort. Do you know about Chicken Shawarma Recipe?
Know More About Chicken Pot Pie Recipes
Chicken pot pie warms the soul of each person. This pie has a tender chicken and veggies in a creamy sauce. The top and bottom layers give a crispy, flaky crust. Made in a deep pan, the pie is filled with yummy ingredients.
The creamy sauce uses flour and butter. Chicken stock adds flavor too. With its cozy taste, chicken pot pie comforts on chilly nights. Easy to make, it brings joy to family meals. Chicken pot pie satisfied with its mix of textures and flavors.
What Makes Chicken Pot Pie Recipe Easy?
Frozen pie crust can also be considered for making quick homemade meals. You could make pie crust from scratch. Just remember to make enough dough for two crusts like top and bottom. Taking these tasty shortcuts allows you to put together a mouthwatering chicken pot pie with ease.
Chicken Pot Pie Recipe Ingredients
- 2 tbsp olive oil
- 4 tbsp butter
- 1⁄2 onion, finely chopped
- 1-2 tbsp minced garlic
- 2-3 chicken stock cubes
- 4 tbsp all-purpose flour
- 2 1⁄2 cups milk
- 1⁄2 tsp each salt, pepper, chili flakes and oregano
- 2 1⁄4 cups cooked, shredded chicken (250g)
- 1 1⁄2 cups frozen veggies (like corn, carrots, peas)
- 3⁄4 cup shredded mozzarella cheese (optional)
- 1-2 sheets of pie crust
- 1 egg yolk + 1 tbsp milk for egg wash
Recipe for Chicken Pot Pie Easy Directions
- You have to preheat the oven at 425° Fahrenheit.
- Now, boil veggies and chicken.
- Melt butter in another pan.
- Cook onion until soft and also stir in flour, salt, and pepper.
- Add chicken broth and milk slowly and simmer until it becomes thickened.
- Now, place chicken and vegetables in the bottom pie crust.
- Pour thickened sauce over the top.
- Cover with top crust and seal edges. Cut away excess dough if any.
- Cut slits on top to allow steam to escape easily.
- Bake until the crust is browned and filling bubbles.
- Cool 10 minutes before eating.
- Serve and enjoy this yummy, delicious, and easy chicken pot pie.
Best Crust For Chicken Pot Pie
For chicken pot pie, short-crust pastry is best. This classic, flakey dough made with flour, butter, and water holds up well. It stays crispy, even with moist fillings. Look for short-crust in stores or make it yourself.
Puff pastry looks pretty after baking. But it loses crispness and gets soggy more easily. For pot pies, stick with a sturdy shortcrust. Its flakey texture perfectly envelops the creamy chicken filling. The puff pastry looks nice but doesn’t hold up. Shortcrust is simple to make or buy. It gives the best texture to your homemade chicken pot pie.
Variations For Pot Pie Filling
Once you get the basics, you can customize your pot pie filling. Make it your own with these easy tips:
- Use chicken broth and cream instead of milk. It’s lighter but still creamy.
- For a veggie pie, you can add mushrooms instead of chicken.
- Saute fresh onions and some carrots and chop them before adding them to the filling.
- Mix up the frozen veggies. Try new combos you’ll love.
- Add potatoes if you want, though some don’t like them in pies.
Freezing Chicken Pot Pie Filling
If you want to freeze your leftover fillings:
- First of all, let the filling cool at room temperature or you can put it in the fridge for 30 minutes. Then put it into a plastic freezer bag and leave 1/2 to 1 inch at the top for expansion. Seal the bag and freeze it for up to 1 month.
- When ready to use, move the frozen filling from the fridge and keep it overnight. Then pour into a saucepan and heat at medium flame for 5-6 minutes.
- Now make your pot pie as you like to use it. Pour the filling into the crust and bake.
How to Store Chicken Pot Pie
Let your pot pie cool completely first before storing. Once cool, wrap it up tight in foil. Then refrigerate for up to 5 days. Reheat the stored pie in the oven until hot. You can also zap it in the microwave. Cooling before sealing in foil keeps the texture best. So store that leftover pie after serving and enjoy a homemade meal later in the week!
