The BEST Chicken Pot Pie: A Comfort Food Classic

When it comes to hearty, comforting meals that please the whole family, nothing beats The BEST Chicken Pot Pie. This dish features a flaky, buttery crust encasing tender chicken and fresh vegetables, all enveloped in a creamy, herbed gravy. Whether you’re gathering around the dinner table on a chilly evening or serving up comfort food at a family gathering, this recipe will undoubtedly become a favorite in your household. Let’s dive into this easy-to-make recipe that is sure to impress!

Ingredients and Equipment Needed

Before we get cooking, let’s gather everything you’ll need to create this delicious Chicken Pot Pie.

Ingredients:

For the Chicken Filling:

3 pounds chicken breast, cooked and shredded
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil

For the Pot Pie:

Pie crust: Either 4 store-bought (2 tops and 2 bottoms) or double the homemade pie crust recipe linked below
2/3 cup butter
1/2 onion, chopped
2/3 cup flour
3 1/2 cups chicken broth
1 cup milk
3 cups frozen mixed vegetables, thawed and patted dry
1/2 teaspoon dried basil
Pinch of garlic powder
Salt and pepper to taste
1 egg, beaten (for egg wash)

Equipment:

Large skillet
Mixing bowl
Rolling pin (if making homemade crust)
9-inch pie dish
Whisk
Cooking spoon

Step-by-Step Preparation Guide

Follow these simple steps to create a Chicken Pot Pie that will have everyone coming back for seconds!

Prepare the Chicken:
- If you haven’t cooked the chicken yet, season the chicken breasts with dried basil, salt, and pepper. Heat olive oil in a large skillet over medium heat, then cook the chicken until it’s no longer pink, about 6-7 minutes per side. Once cooked, remove the chicken from the pan and shred it into bite-sized pieces.
Make the Filling:
- In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
- Stir in the flour, mixing well for about 1-2 minutes to create a roux. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens, which should take about 5 minutes.
- Add the shredded chicken, thawed mixed vegetables, basil, garlic powder, salt, and pepper. Mix until everything is well combined and heated through. Remove from heat.
Assemble the Pot Pie:
- Preheat your oven to 425°F (220°C). If you are using store-bought pie crusts, roll out one bottom crust and fit it into your 9-inch pie dish.
- Pour the chicken filling into the crust, smoothing it out evenly. Top with the second crust, sealing the edges by crimping with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape.
Add the Egg Wash:
- Brush the top of the crust with the beaten egg for a beautiful golden finish when baked.
Bake the Pot Pie:
- Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes or until the crust is golden brown. Let it cool for about 10 minutes before serving.

Optional Variations and Creative Additions

While this Chicken Pot Pie is incredible as-is, feel free to get creative!

Herb Variations: Swap out the dried basil for thyme, rosemary, or a blend of your favorite herbs for a different flavor profile.
Vegetable Options: Add or substitute with fresh vegetables like carrots, peas, or corn for added texture and taste.
Creamy Twist: For an even creamier filling, stir in a cup of cream cheese or sour cream before baking.
Spicy Kick: Add a pinch of cayenne pepper or hot sauce to the filling for a little heat.

Serving Tips

This Chicken Pot Pie is perfect for serving warm and can be accompanied by a simple side salad or crusty bread. Here are some tips to enhance your meal:

Individual Servings: Consider making mini pot pies using a muffin tin for a fun, party-friendly option.
Garnish: Top each serving with fresh herbs like parsley or chives for a pop of color and freshness.
Make It Ahead: Prepare the filling and crust in advance, then assemble and bake just before serving for an easy weeknight meal.

FAQs for Best Preparation and Storage Practices

Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance. Just store it in the refrigerator until you’re ready to assemble and bake the pie.

How should I store leftovers?
Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover with foil and warm in the oven at 350°F (175°C) until heated through.

Can I freeze the pot pie?
Yes! You can freeze an unbaked pot pie for up to 2 months. Just assemble it, wrap it well in plastic wrap, and then in foil. Bake from frozen, adding 10-15 minutes to the cooking time.

What can I serve with Chicken Pot Pie?
A fresh green salad or steamed vegetables pair nicely with Chicken Pot Pie, balancing the rich flavors with something light.

Conclusion

This Chicken Pot Pie recipe is a comforting classic that is perfect for any occasion. With its flaky crust and creamy filling loaded with chicken and veggies, it’s no wonder it has become a family favorite in many households. Whether you’re cooking for a special occasion or a cozy weeknight dinner, this easy-to-make recipe will surely impress your family and friends. Gather around the table and enjoy this delightful dish—your taste buds will thank you!