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This classic chicken pot pie has been warming my family's table for years with its buttery flaky crust and creamy filling packed with chicken and vegetables. It is the kind of meal that feels like a hug on a plate and always disappears fast when I bring it to the table.
I first made this after Thanksgiving using leftover turkey and it instantly became a family tradition. Now it is the recipe my kids ask for whenever they want a cozy dinner.
Ingredients
- All purpose flour: provides the base for a tender crust
- Granulated sugar: just a hint to balance the richness
- Salt: enhances the flavor of the crust and filling
- Unsalted cold butter: creates those flaky crust layers
- Cold buttermilk: helps bind the dough while keeping it tender
- Cold water: added as needed to bring the dough together
- Egg: brushed on top for a golden shine
- Unsalted butter: for sautéing vegetables and building flavor
- Onion carrot celery and peas: for color texture and sweetness
- Garlic: fresh cloves deepen the flavor
- All purpose flour: to thicken the creamy sauce
- Fresh thyme and parsley: brighten the filling
- Chicken broth: adds savory depth
- Heavy cream: gives richness and silky texture
- Shredded chicken or turkey: makes the dish hearty
- Frozen peas: for a burst of freshness
Step by Step Instructions
- Sauté the Aromatics:
- Cook onion carrot celery and garlic in butter over medium heat until tender about 8 minutes stirring often to prevent burning. This step creates the foundation of flavor for the entire dish.
- Build the Sauce:
- Sprinkle in flour and whisk well then slowly pour in chicken broth and cream. Stir constantly to avoid lumps. Let simmer over medium low heat until the mixture thickens into a velvety sauce about 10 minutes.
- Add the Protein:
- Fold in shredded chicken and peas stirring to coat everything evenly in the creamy sauce. Remove from heat and allow the filling to cool slightly before assembling.
- Prepare the Crust:
- On a floured surface roll one disk of chilled dough into a 12 inch round about one quarter inch thick. Fit into a pie pan and trim excess. This forms the sturdy base that will hold the filling.
- Assemble the Pie:
- Pour the creamy filling into the crust lined pan. Roll out the second disk of dough and cover the pie. Trim and crimp edges to seal. Cut a few slits in the top for steam to escape. Brush with egg wash for that golden finish.
- Bake to Perfection:
- Bake at 400 degrees F for about 45 minutes until the crust is deep golden brown. If edges brown too quickly cover with foil. Check that filling reaches 165 degrees F before serving. Let rest for 10 minutes before slicing.
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For me the highlight is always the crust. My grandmother taught me how to keep butter ice cold while mixing and that single trick is what makes every bite flaky and tender. I can still remember standing on a stool watching her crimp the edges with perfect precision.
Storage Tips
Cool leftovers completely before covering. Store in the refrigerator for up to four days. For best results reheat in the oven to restore crispness to the crust.
Ingredient Substitutions
Use turkey instead of chicken especially after the holidays. Mushrooms chickpeas or lentils can replace meat for a vegetarian option. If heavy cream is not available use half and half with a teaspoon of butter.
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Serving Suggestions
Pair with a simple green salad roasted vegetables or buttery dinner rolls. A crisp apple cider or a glass of white wine also balances the richness of the pie.
Cultural Context
Chicken pot pie is a beloved American comfort dish that traces its roots back to European savory pies. Early settlers adapted the recipe using local poultry and vegetables turning it into the hearty meal we know today.
Frequently Asked Questions About Recipes
- → Can I use store-bought pie crust instead of homemade?
Yes, you can substitute store-bought crust for convenience, though the homemade version creates a superior buttery, flaky texture that perfectly complements the creamy filling.
- → What's the best way to prevent a soggy bottom crust?
Pre-bake the bottom crust for 10 minutes before adding the filling, and make sure your filling has cooled slightly to prevent excess steam from making the crust soggy.
- → Can I make this ahead of time?
Absolutely! Assemble the entire pie up to 4 days in advance and refrigerate. Add 5-15 extra minutes to the baking time when cooking from cold.
- → What vegetables work best in the filling?
Classic combinations include carrots, celery, onions, and peas. You can also add mushrooms, potatoes, or corn for extra heartiness and flavor variety.
- → How do I know when the pot pie is fully cooked?
The crust should be golden brown and the internal temperature should reach 165°F. The filling should be bubbling around the edges when properly heated through.
- → Can I freeze chicken pot pie?
Yes, it freezes beautifully for up to 3 months. Freeze unbaked for best results, then bake directly from frozen, adding extra cooking time as needed.