As I stood in my kitchen, the soothing scent of simmering chicken wafted through the air, instantly transporting me back to childhood dinners at my grandmother’s table. This Classic Homemade Chicken Pot Pie, with its flaky crust and creamy filling, has a way of wrapping you in warmth and nostalgia, making it the ultimate comfort food. Not only does it bring family together, but it also offers a hearty meal that can be customized with your favorite ingredients. From using rotisserie chicken for a speedy prep to swapping in turkey after the holidays, there’s something undeniably satisfying about crafting this dish from scratch. Ready to make your home feel warm and inviting? Let’s dive into the delightful world of homemade chicken pot pie!
Why is this Chicken Pot Pie Irresistible?
Nostalgic flavors take you back to cherished family dinners, wrapping you in warmth with each bite. Hearty and satisfying, this Old-Fashioned Chicken Pot Pie is a meal that truly nourishes the soul. Endless customization options mean you can use rotisserie chicken for a quick fix or add your favorite veggies for extra nutrition. Crowd-pleaser vibes ensure it’s perfect for gatherings, bringing everyone together around the table. If you’re craving more comforting favorites, don’t forget to check out these delicious Chicken Baked Potatoes or Easy Chicken Spaghetti Recipe for satisfying meals!
Old-Fashioned Chicken Pot Pie Ingredients
For the Filling
• Whole Chicken (3½ lb) – The heart of this dish; using rotisserie chicken is a great shortcut when you’re short on time.
• Salt (1 tsp + 1½ tsp for sauce) – Essential for enhancing all the flavors in your homemade chicken pot pie.
• Black Pepper (½ tsp + 1¼ tsp for sauce) – Add to taste; adjusting the seasoning here is key to your perfect pot pie.
• Celery (1 stalk) – Provides aromatic depth to the stock; feel free to swap it with leeks for a different flavor profile.
• Onion (1 medium, quartered) – Brings richness to the broth background; don’t skip this staple for that comforting taste.
• Bay Leaf (1) – Infuses a subtle depth, making your filling savory and inviting.
• Frozen Mixed Vegetables (16 oz) – A classic choice but substituting with fresh vegetables can enhance the overall taste!
• Potatoes (2 large, peeled and cubed) – Adds a hearty texture to your pie; parsnips also offer a delightful twist.
• Hard-Boiled Eggs (2, sliced) – Traditionally enriches the filling; can be omitted for a lighter version if preferred.
For the Sauce
• Unsalted Butter (½ cup) – Creates a roux for thickening; unsalted lets you control the seasoning better.
• All-Purpose Flour (½ cup) – Thickens your creamy sauce; to keep it gluten-free, try a GF blend.
• Milk (1 cup) – Adds that luscious richness; half-and-half or cream can elevate this dish to something extra special.
• Dried Thyme (¼ tsp) – This herb enhances flavors beautifully; substitute with fresh thyme for an aromatic boost.
For the Crust
• Refrigerated Pie Crust (1, 9-inch) – Use this to top off your pot pie for a quick and delicious finish; homemade crust can also be an option if you’re feeling adventurous!
Enjoy diving into this Old-Fashioned Chicken Pot Pie creation that’s sure to warm hearts and fill bellies!
Step‑by‑Step Instructions for Classic Homemade Chicken Pot Pie
Step 1: Cook Chicken
Begin by placing the whole chicken in a large pot and cover it with 2 quarts of water. Add in the quartered onion, celery stalk, bay leaf, and 1 teaspoon of salt. Bring the water to a gentle boil, then reduce to a simmer for about 1 hour, until the chicken is cooked through and tender. Once done, carefully remove the chicken and let it cool, reserving the broth for later use.
Step 2: Prepare Broth and Vegetables
After the chicken has cooled, skim off any fat from the broth you reserved earlier. Return the broth to the pot and bring it back to a simmer. Add frozen mixed vegetables and cubed potatoes; cook for about 8 minutes, or until the potatoes are tender. Once cooked, remove the pot from heat and set the vegetable mixture aside to cool slightly while you prepare the sauce.
Step 3: Make Sauce
In the same pot, melt ½ cup of unsalted butter over medium heat. Once melted, sprinkle in ½ cup of all-purpose flour, stirring continuously to create a roux. Gradually whisk in the reserved broth and 1 cup of milk, stirring until the mixture thickens and bubbles, about 5-7 minutes. Season the sauce with 1½ teaspoons of salt, 1¼ teaspoons of black pepper, and ¼ teaspoon of dried thyme for added flavor.
Step 4: Combine Filling
Gently stir the shredded chicken, cooked vegetables, and sliced hard-boiled eggs into your thickened sauce until well combined. Pour this hearty chicken filling into a greased 9-inch baking dish. Ensure the mixture is evenly distributed to guarantee every bite is filled with the comforting goodness of your Old-Fashioned Chicken Pot Pie.
Step 5: Assemble and Bake
Unroll your refrigerated pie crust and carefully lay it over the filling in the baking dish. Use your fingers to pinch and seal the edges, ensuring no filling escapes. Cut several slits in the top crust for steam to escape during baking. Place the pot pie in a preheated oven at 400°F and bake for 20 minutes, or until the crust is golden brown and flaky, enticing you with its aroma.
Expert Tips for Old-Fashioned Chicken Pot Pie
- Chicken Choice: Opt for a whole chicken for the best flavor, but a rotisserie chicken works perfectly too when you’re pressed for time.
- Skimming Fat: Always skim the fat from the broth to ensure a rich but not greasy sauce; this keeps your Old-Fashioned Chicken Pot Pie light and delightful.
- Roux Consistency: Gradually add the liquid to your roux for smooth results; adding too quickly can lead to lumps in your sauce.
- Seasoning Matters: Taste your sauce and adjust salt and pepper to your preference; every palate is different, and this makes a world of difference!
- Hard-Boiled Eggs: Don’t skip the hard-boiled eggs if you want to keep it traditional; they provide a lovely richness that enhances the overall flavor.
- Vent Your Crust: Remember to cut slits in the top crust to keep it from steaming—this ensures a beautifully flaky Old-Fashioned Chicken Pot Pie!
Make Ahead Options
Homemade Chicken Pot Pie is a fantastic choice for meal prep, allowing you to savor its comforting flavors any day of the week! You can prepare the filling up to 3 days in advance; simply refrigerate it in an airtight container after combining the chicken, vegetables, and sauce. To finish, pour the filling into a greased baking dish and top with the pie crust just before baking. For even greater convenience, assemble everything up to 24 hours ahead and keep it covered in the fridge. When you’re ready to serve, bake it directly from the fridge, adding a few extra minutes to ensure it’s heated through. This makes weeknight dinners effortless while maintaining the deliciousness of your homemade chicken pot pie!
How to Store and Freeze Old-Fashioned Chicken Pot Pie
Fridge: Store leftover chicken pot pie in an airtight container for up to 3-5 days. Reheat in the oven at 300°F until warmed through, ensuring the crust stays flaky.
Freezer: For long-term storage, freeze individual portions of Old-Fashioned Chicken Pot Pie for up to 3 months. Wrap tightly in foil or plastic wrap to protect against freezer burn.
Thawing: When ready to enjoy, thaw the frozen pot pie overnight in the fridge before reheating for the best texture and taste.
Reheating: To reheat, place thawed pot pie in a preheated oven at 375°F for 25-30 minutes until heated throughout and the crust regains its golden crispness.
Old-Fashioned Chicken Pot Pie Variations
Feel free to get creative with this beloved dish—let your taste buds guide you in customizing your chicken pot pie!
- Quick Fix: Use store-bought rotisserie chicken for tender meat without the cooking time.
- Turkey Twist: Have leftover turkey? Substitute it for chicken after the holidays for a comforting post-feast meal.
- Extra Veggies: Boost nutrition by incorporating fresh spinach or bell peppers into the filling for a vibrant twist.
- Creamy Cheese: Swap out hard-boiled eggs for cheese for an indulgent, creamy texture that delights.
- Puff Pastry: Replace the pie crust with puff pastry or biscuits for an elevated, flaky topping that surprises the palate.
- Spice It Up: Incorporate diced jalapeños or a dash of hot sauce for those who crave a little heat in their comfort food.
- Herb Infusion: Experiment with fresh herbs like rosemary or parsley for a fragrant take that brightens the classic flavor.
- Root Veggie Fun: Add parsnips or sweet potatoes for a unique sweetness that complements the savory filling beautifully.
Explore these variations to elevate your homemade experience, and if you’re itching for more comforting meals, consider trying these delightful Chicken Baked Potatoes or Creamy Mexican Rice Chicken Dinner Casserole for more delicious moments around the table!
What to Serve with Classic Homemade Chicken Pot Pie
A classic homemade chicken pot pie is the centerpiece of a comforting meal that beckons for delightful side dishes that elevate the experience.
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Simple Garden Salad: A fresh salad with mixed greens and a light vinaigrette adds a refreshing contrast to the rich pie.
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Crusty Bread: Warm, crusty bread is perfect for soaking up any leftover creamy filling, enhancing each bite of this hearty dish.
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Garlic Mashed Potatoes: Creamy, buttery mashed potatoes add an extra layer of comfort to the meal and pair beautifully with the pot pie’s flavors.
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Roasted Brussels Sprouts: These caramelized vegetables offer a slight bitterness that balances the sweetness of the pie, creating a harmonious plate.
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Steamed Green Beans: Crisp-tender green beans bring a touch of freshness and color, making your plate vibrant and appealing.
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Apple Crisp: For dessert, a warm apple crisp topped with vanilla ice cream provides a sweet ending that complements the savory flavors of the pot pie.
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Chardonnay: A chilled glass of Chardonnay enhances the meal, with its buttery notes enriching the pot pie’s creamy filling, creating a cohesive dining experience.
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Homemade Biscuits: Flaky biscuits can be a delightful addition, perfect for dipping into the delicious chicken filling, making the meal feel extra special.
Old-Fashioned Chicken Pot Pie Recipe FAQs
What type of chicken is best for my pot pie?
Absolutely! A whole chicken is ideal for flavor, but using rotisserie chicken is a fantastic time-saver. If you prefer, chicken thighs or turkey can also deliver delicious results while providing that hearty texture.
How should I store leftover chicken pot pie?
Store any leftover Old-Fashioned Chicken Pot Pie in an airtight container in the refrigerator for 3-5 days. Reheat it gently in the oven at 300°F to preserve that flaky crust and warm filling.
Can I freeze Old-Fashioned Chicken Pot Pie?
Yes! For long-term storage, freeze individual portions of your chicken pot pie for up to 3 months. Make sure to wrap each portion tightly in foil or plastic wrap to prevent freezer burn.
How do I reheat frozen pot pie?
To reheat, first thaw the frozen portions overnight in the fridge. Then, preheat your oven to 375°F and bake for about 25-30 minutes until heated through, allowing the crust to regain its delicious flaky texture.
Are there any common troubleshooting tips for making chicken pot pie?
Very! If your filling is too runny, you can thicken it by simmering the mixture uncovered for a few minutes before baking. Also, if your crust is getting too brown before the pie is done, cover the edges with foil or a pie shield to protect them.
Can I make chicken pot pie ahead of time?
Absolutely! You can prepare the filling up to 2 days in advance. Just store it in the refrigerator and assemble and bake on the day you plan to serve it for maximum freshness!
Hearty Old-Fashioned Chicken Pot Pie for Cozy Nights
Ingredients
Equipment
Method
- Place whole chicken in a large pot, covering with 2 quarts of water. Add onion, celery, bay leaf, and 1 tsp of salt. Bring to a boil, then simmer for 1 hour until chicken is tender. Remove chicken and let cool, reserving the broth.
- Skim fat from reserved broth and return it to the pot. Bring to a simmer and add mixed vegetables and cubed potatoes; cook for 8 minutes until tender. Remove from heat and set aside to cool slightly.
- Melt ½ cup of butter in the pot over medium heat. Sprinkle in flour, stirring to create a roux. Gradually whisk in reserved broth and 1 cup of milk, stirring until thickened (about 5-7 minutes). Season with 1½ tsp salt, 1¼ tsp black pepper, and ¼ tsp thyme.
- Stir shredded chicken, cooked vegetables, and sliced eggs into the sauce until well combined. Pour into a greased 9-inch baking dish and distribute evenly.
- Unroll pie crust over filling, pinch and seal edges, and cut slits in top for steam. Bake in preheated oven at 400°F for 20 minutes until crust is golden brown.
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