Description
Simmering Chicken Pot Pie brings warmth straight from Grandma’s kitchen to your dinner table, blending tender chicken, creamy sauce, and flaky pastry into one delightful meal that hugs your taste buds. Comforting and classic, this recipe turns simple ingredients into a soul-satisfying dish your family will request again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked chicken
- 1 package pie crust
- 2 cups chicken broth
Vegetables:
- 1 cup carrots
- 1 cup peas
- 1 medium onions
- 1 cup celery
- 2 cloves garlic
- 1 cup potatoes
- 1 cup mushrooms
Supporting Ingredients:
- ½ cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon thyme
- ½ cup cheddar cheese
- Salt and pepper
- Fresh parsley
Instructions
- Tear or slice 2 cups of cooked chicken into small, uniform pieces that will nestle perfectly in your pot pie filling.
- Heat 2 tablespoons olive oil in a large skillet over medium heat, then sauté 1 chopped medium onion, 1 cup diced carrots, and 1 cup diced celery for 4-5 minutes until vegetables soften.
- Add 2 minced garlic cloves to the skillet and cook for another 30 seconds, releasing their aromatic flavor.
- Stir in shredded chicken, 1 cup peas, 1 teaspoon dried thyme, salt, and pepper, creating a fragrant mixture.
- Pour 2 cups chicken broth and ½ cup heavy cream into the skillet, letting everything simmer for 6-7 minutes until liquid reduces slightly.
- Roll out pie crust and gently drape it into a 9-inch pie dish, pressing edges to fit smoothly.
- Transfer the hot filling into the prepared crust, spreading it evenly across the bottom.
- Cover the filling with the second pie crust, crimping edges to seal and cutting 3-4 small vents for steam escape.
- Place pie in a preheated oven at 425°F and bake for 30-35 minutes until crust turns golden brown and filling bubbles.
- Remove from oven and allow pie to rest for 15 minutes before serving, letting the filling set and cool slightly.
Notes
- Let the filling cool slightly before adding to the pie crust to prevent a soggy bottom and ensure a crisp, flaky pastry.
- Shred the chicken while it’s still warm for easier pulling and more tender pieces throughout the filling.
- Use store-bought rotisserie chicken for a quick shortcut that adds extra flavor to your pot pie.
- Create decorative cutouts from extra pie dough to add a personal touch to the top crust before baking.
- Prep Time: 15-20 minutes
- Cook Time: 30-40 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 530 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg