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Chicken Pot Pie


Chicken Pot Pie


Making chicken pot pie from scratch is a comforting and satisfying task, perfect for a hearty meal. Made with puff pastry and creamy chicken filling, this classic dish is a crowd-pleaser. Follow these steps to make a delicious Chicken Pot Pie.

Chicken Pot Pie Recipe


  • For the filling:

or 2 tablespoons olive oil


or 1 pound boneless, skinless chicken breast, cut into small pieces

or salt and pepper to taste

or 1/3 cup butter

or 1 Onion, chopped

or 2 Carrots, chopped  or 2 stalks Celery, diced


or 1/3 cup All-purpose flour

or 1 1/2 cups Chicken broth

or 1 cup Milk (or half and half for a richer filling)

or 1 cup frozen peas

or 1/2 cup corn (optional)


or 1 teaspoon thyme (dried or fresh)

or 1 teaspoon garlic powder

  • For the crust:

or 1 package (about 14.1 ounces) refrigerated pie dough or homemade Pie dough for a double crust pie


1.Preheat oven: °C. Preheat your oven to 200°C (400°F).


  1. Cook the chicken:

o Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper and then add them to the pan. Cook until the chicken is no longer pink inside.Remove  chicken from pan and set aside.

  1. Prepare the vegetables:

o In the same pan, melt the butter. Add  chopped onions, carrots and celery. Cook over medium heat until  vegetables are tender, about 5 to 7 minutes.4. Prepare the sauce:

o Sprinkle the flour over the vegetables and toss until coated. Cook for a minute, then gradually add chicken broth and milk. Simmer, stirring constantly, until the sauce thickens.

 5.Mix the filling:

o Add the cooked chicken back to the pan. Add the frozen peas, corn (if using), thyme, and garlic powder. Season with additional salt and pepper. Stir to combine, then remove from heat.

 6.Prepare the pie crust:

o Roll out a pie crust and place it in the bottom of a 9-inch pie pan. Pour the chicken mixture into the base. Place the second layer on top, seal the edges and make several slits in the top layer to allow steam to escape.

  1. Bake:

o Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.2. Allow to cool and serve:

o Allow the cake to cool for at least 10 minutes before serving. This allows the filling to harden and makes it easier to cut.


 Serving Tips:

  • Presentation: Serve the chicken pot pie directly from the pie plate, using a pastry spoon to ensure each piece comes out clean.
  • Side dishes: A simple green salad or steamed vegetables complement the richness of the cake well.• Storage: Leftover chicken pot pie can be covered and stored in the refrigerator for up to 3 days. For best results, reheat in the oven.

This Chicken Pot Pie recipe combines a creamy, flavorful filling with a flaky crust, making it a comforting and satisfying meal. Whether for a cozy family meal or to impress guests, this dish will delight you

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