By This Chicken Pot Pie Recipe | Comforting and Hearty balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Chicken Pot Pie Recipe | Comforting and Hearty captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken Pot Pie Recipe | Comforting and Hearty becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Filling:
1 lb (450g) boneless, skinless chicken breasts or thighs, diced
1 cup (150g) frozen peas
1 cup (150g) frozen carrots
1 cup (150g) frozen corn
1 small onion, finely chopped
3 cloves garlic, minced
1/3 cup (40g) all-purpose flour
1 3/4 cups (420ml) chicken broth
1/2 cup (120ml) whole milk or heavy cream
1/4 cup (60g) unsalted butter
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
For the Crust:
1 package (14 oz or 400g) store-bought pie crusts (2 crusts) or homemade pie crust
1 egg, beaten (for egg wash)
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 425°F (220°C).
Cook the Chicken:
In a large skillet, melt the butter over medium heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Make the Filling:
In the same skillet, add the onion and garlic, cooking until softened, about 3 minutes
Stir in the flour and cook for 2 minutes to form a roux
Gradually whisk in the chicken broth and milk, cooking until the mixture thickens, about 5 minutes
Stir in the cooked chicken, peas, carrots, corn, salt, pepper, thyme, and rosemary
Let the filling simmer for 5 minutes, then remove from heat.
Assemble the Pie:
Roll out one pie crust and place it in a 9-inch (23 cm) pie dish
Pour the chicken filling into the crust
Roll out the second pie crust and place it over the filling
Trim any excess dough, and crimp the edges to seal
Cut a few small slits in the top crust to allow steam to escape
Brush the top with the beaten egg.
Bake the Pot Pie:
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. If the edges start to brown too quickly, cover them with aluminum foil.
Serve:
Let the chicken pot pie cool for 10 minutes before serving. Enjoy warm.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories per Serving: ~450 kcal
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
