Easy Chicken Pot Pie With Pie Crust Simple Homemade Comfort Recipe
Comfort food holds a special place in home kitchens. Easy chicken pot pie with pie crust stands as one of those timeless dishes that brings warmth to the table.
The aroma alone creates anticipation. Golden crust. Creamy filling. Tender chicken. Simple vegetables. Each bite feels familiar and satisfying. Home cooks often search for a recipe that feels homemade without demanding hours in the kitchen. This dish answers that need with confidence.
Ingredients Needed
Choosing quality ingredients builds the foundation for a great pot pie. Each component plays a role in flavor and texture. The table below outlines the essentials along with estimated calorie counts per serving portion used in the recipe.
| Ingredient | Quantity | Estimated Calories |
|---|---|---|
| Cooked chicken breast | 2 cups diced | 320 |
| Refrigerated pie crust | 2 crusts | 480 |
| Frozen mixed vegetables | 1 and 1 half cups | 120 |
| Unsalted butter | 4 tablespoons | 400 |
| All purpose flour | 1 third cup | 150 |
| Chicken broth | 2 cups | 40 |
| Whole milk | 1 cup | 150 |
| Salt | 1 teaspoon | 0 |
| Black pepper | 1 half teaspoon | 0 |
| Onion | 1 small chopped | 45 |
| Garlic | 2 cloves minced | 10 |
Ingredient quality matters. Fresh chicken brings tenderness. Frozen vegetables add convenience. Pie crust provides that flaky finish everyone loves. The balance of butter flour and liquid creates the creamy sauce that defines a classic pot pie.
Step by Step Cooking Instructions
Preparation begins with organization. Preheat the oven to 400 degrees Fahrenheit. Set ingredients within reach. This step saves time and prevents mistakes. Cooking flows better when everything feels ready.
- Place one pie crust into a standard pie dish. Press it gently into the corners. Trim excess dough. Set aside.
- Melt butter in a large skillet over medium heat. Add chopped onion. Stir gently. Cook until soft and translucent. Add garlic. Cook for thirty seconds. Aroma should bloom without browning.
- Sprinkle flour over the butter mixture. Stir constantly. Cook for two minutes. The mixture should look smooth and slightly thick. This step removes raw flour taste and builds structure.
- Slowly pour in chicken broth while stirring. Follow with milk. Keep stirring. The sauce will thicken gradually. Smooth texture matters here. Avoid lumps by stirring steadily.
- Add salt and black pepper. Taste and adjust seasoning. Add cooked chicken and frozen vegetables. Stir until everything blends evenly. Remove from heat once filling looks thick and creamy.
- Pour the filling into the prepared pie crust. Spread evenly. Place the second pie crust on top. Seal edges by pressing gently. Cut small slits in the center to release steam.
- Place pie on a baking sheet. This prevents spills. Bake for forty minutes. Crust should turn golden brown. Filling should bubble gently through slits.
- Remove from oven. Let rest for ten minutes. This helps the filling set. Slices will hold their shape better.
The process feels simple yet rewarding. Each step builds flavor. Easy chicken pot pie with pie crust becomes achievable for cooks of all levels.
Tips for Customizing the Recipe
Customization allows creativity. Home cooks enjoy tailoring flavors to personal taste. Easy chicken pot pie with pie crust welcomes adjustments without losing its comforting identity.
Vegetable choices can change. Fresh carrots peas or green beans work well. Mushrooms add depth. Spinach adds color and nutrients. Add vegetables during the sauce stage to ensure even cooking.
Protein swaps offer variety. Rotisserie chicken saves time. Leftover turkey works beautifully. Shredded chicken thighs bring richer flavor. Plant based alternatives also fit well for meatless versions.
Sauce texture adjusts easily. Add more broth for a lighter filling. Use heavy cream instead of milk for richness. A splash of white wine adds complexity.
Herbs elevate the dish. Thyme pairs well with chicken. Parsley brightens flavor. Sage offers a classic note. Add herbs toward the end to preserve aroma.
Crust options vary. Puff pastry creates a lighter top. Whole wheat crust adds nuttiness. Brushing the top with egg wash enhances color and shine.
Spice level remains flexible. Add paprika for warmth. A pinch of cayenne adds gentle heat. Black pepper remains classic.
These tips help transform a basic recipe into a signature dish. Easy chicken pot pie with pie crust adapts to many preferences while staying familiar.
Nutritional Information
Understanding nutrition helps balance meals. Easy chicken pot pie with pie crust offers protein carbohydrates and fats in one dish. Portion size plays an important role.
A typical serving provides approximately 450 to 500 calories. Protein content reaches around 25 grams per serving due to chicken. Carbohydrates come mainly from the crust and vegetables. Fat content varies based on dairy choice and crust type.
Vegetables add fiber vitamins and minerals. Carrots provide beta carotene. Peas add plant protein. Onions and garlic offer antioxidants. Using milk instead of cream lowers saturated fat.
Sodium levels depend on broth choice. Low sodium broth helps reduce salt intake. Homemade broth offers even more control.
Balancing the meal with a fresh salad or steamed vegetables increases nutritional value. Moderation keeps this comfort food enjoyable within a healthy lifestyle.
Serving Suggestions
Presentation enhances enjoyment. Easy chicken pot pie with pie crust looks inviting straight from the oven. Serve warm for best texture and flavor.
A crisp green salad pairs nicely. Light vinaigrette balances the richness. Steamed green beans or roasted asparagus complement the creamy filling. Cranberry sauce adds a touch of sweetness.
For gatherings serve individual portions using ramekins. Guests appreciate personal servings. For family dinners serve slices directly from the pie dish. The rustic look feels comforting.
Leftovers store well. Refrigerate covered portions for up to three days. Reheat in the oven to preserve crust texture. Microwave works for quick meals though crust softens slightly.
This dish suits many occasions. Weeknight dinners. Holiday leftovers. Casual gatherings. The versatility makes it a staple.
Easy Chicken Pot Pie With Pie Crust Simple Homemade Comfort Recipe
Course: Blog6
servings15
minutes40
minutes480
kcalIngredients
2 cups cooked chicken diced
2 refrigerated pie crusts
1 and 1 half cups frozen mixed vegetables
4 tablespoons unsalted butter
1 third cup all purpose flour
2 cups chicken broth
1 cup milk
1 small onion finely chopped
2 garlic cloves minced
Directions
- Preheat the oven to 400 degrees Fahrenheit and place one pie crust into a pie dish pressing it gently into the sides and bottom. Set aside.
- Melt butter in a large skillet over medium heat. Add chopped onion and cook until soft and lightly translucent. Add minced garlic and cook for about thirty seconds until fragrant.
- Sprinkle flour over the butter mixture and stir continuously for about two minutes. Slowly add chicken broth while stirring followed by milk. Continue stirring until the sauce becomes smooth and thick.
- Season the sauce with salt and black pepper. Add cooked chicken and frozen vegetables. Stir well until everything is evenly combined and coated with the creamy sauce.
Recipe Video
Notes
- For best results allow the filling to cool slightly before adding it to the pie crust to help prevent a soggy bottom. Low sodium chicken broth can be used to control salt levels. Leftover rotisserie chicken works perfectly and saves time. This chicken pot pie can be stored in the refrigerator for up to three days and reheated in the oven for the best texture.
Frequently Asked Questions
Can easy chicken pot pie with pie crust be made ahead of time
Yes. Assemble the pie and refrigerate unbaked for up to one day. Bake when ready. Add a few extra minutes to baking time if chilled.
Can this recipe be frozen
Yes. Freeze the assembled unbaked pie tightly wrapped. Bake from frozen at 375 degrees Fahrenheit. Increase baking time by about fifteen minutes. Cover edges if browning too quickly.
What type of chicken works best
Cooked chicken breast works well. Thigh meat adds extra flavor. Rotisserie chicken offers convenience and moisture.
How do I prevent a soggy bottom crust
Prebake the bottom crust for ten minutes before filling. Allow filling to cool slightly before adding to crust. Bake on the lower oven rack.
Can dairy free options be used
Yes. Use plant based butter and unsweetened almond or oat milk. Texture remains creamy with proper thickening.
Conclusion
Warm plates and shared meals create lasting memories. Easy chicken pot pie with pie crust brings that feeling to life. The recipe combines simplicity with tradition. Each step feels approachable. Each bite delivers comfort.
