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For a classic chicken pot pie, you need simple, fresh ingredients. Here’s what you will need: - 1 lb (450g) boneless chicken thighs, diced - 1 medium onion, chopped - 2 carrots, diced - 2 ribs celery, diced - 2 cloves garlic, minced - 1 cup frozen peas - 4 cups chicken broth - ½ cup heavy cream - 3 tablespoons olive oil - 3 tablespoons flour - 1 teaspoon thyme - 1 teaspoon rosemary - 1 teaspoon salt - ½ teaspoon black pepper - 1 store-bought pie crust (or homemade) - 1 egg, beaten (for egg wash) The chicken provides protein, while the veggies give flavor and texture. You can use store-bought pie crust for ease or make your own for a special touch. You can customize your pot pie with spices and other vegetables. Here are some ideas: - Add a pinch of cayenne for heat. - Try adding corn or green beans for more color. - Use fresh herbs like parsley or sage for extra flavor. Feel free to mix and match! The goal is to make a dish that you enjoy. For the full recipe, check out the detailed cooking steps that follow. First, heat three tablespoons of olive oil in a large skillet over medium heat. Add one pound of diced chicken thighs. Cook them for about five to seven minutes until they turn golden brown. Remove the chicken and set it aside on a plate. Next, in the same skillet, add one chopped medium onion, two diced carrots, and two diced ribs of celery. Sauté these for about five minutes. You want them to soften but not brown. Add two minced cloves of garlic and cook for another minute. Now, sprinkle three tablespoons of flour over the veggies. Stir well for two to three minutes. This helps to remove the raw flour taste. Slowly pour in four cups of chicken broth while stirring constantly. This prevents lumps in your sauce. Bring this mix to a gentle simmer. Once it bubbles, add half a cup of heavy cream, one teaspoon of thyme, one teaspoon of rosemary, one teaspoon of salt, and half a teaspoon of black pepper. Return the chicken to the skillet and stir in one cup of frozen peas. Cook for about five minutes until the sauce thickens nicely. Preheat your oven to 425°F (220°C). Grab a deep pie dish or an ovenproof skillet and transfer the chicken and veggie mix into it. Roll out your store-bought or homemade pie crust. Lay it over the filling, trimming any excess dough from the edges. Cut a few slits in the top for steam to escape. Brush the crust with a beaten egg for a lovely golden finish. Place your pie in the preheated oven. Bake for about 30 to 35 minutes. You want the crust to turn golden and flaky. Keep an eye on it to avoid over-baking. Once done, let it cool for a few minutes before serving. This helps the filling set a bit. Enjoy the warm, comforting flavors of your classic chicken pot pie! For more details, check the Full Recipe. To achieve perfectly tender chicken and vegetables, start with good quality chicken thighs. Thighs have more fat, which keeps them moist. Cook the chicken in a hot skillet until browned. This adds flavor. Remove the chicken before cooking the vegetables. Sauté onions, carrots, and celery until soft. This step brings out their natural sweetness. Add garlic last, cooking it just until fragrant. When adding the broth, do it slowly. Stir constantly to avoid lumps. Let everything simmer until the sauce thickens. This ensures your chicken and veggies absorb all the flavors. For a flaky crust, handle the dough as little as possible. If you use store-bought, it's already easy. If you make your own, chill it first. This stops the fat from melting too soon. Roll it out on a lightly floured surface. Keep it thick enough so it doesn’t tear. When placing the crust over the filling, let it hang over the edges. Trim excess dough but leave some for crimping. Cut slits for steam to escape, and brush the top with an egg wash. This gives it that golden color. To present your chicken pot pie, slice it into portions on colorful plates. A pop of green from fresh parsley makes it look fancy. Serve with a side salad or steamed veggies for balance. Pairing it with a light drink, like iced tea, complements the dish well. Enjoy the warmth and comfort it brings! {{image_2}} If you need gluten-free or dairy-free options, I have you covered. For a gluten-free pie, use a gluten-free flour blend instead of regular flour. You can also use a gluten-free pie crust. For a dairy-free version, swap out the heavy cream for coconut cream or a non-dairy milk like almond or soy. This keeps the creamy texture while making it suitable for different diets. Want to take your chicken pot pie to the next level? Try adding herbs and spices. Fresh herbs like parsley or dill can brighten the dish. You can also use spices like paprika for a smoky kick. For a unique twist, add a dash of hot sauce or Worcestershire sauce. These small changes can really elevate the flavors and make your pot pie special. Using seasonal vegetables adds freshness and color to your pie. In spring, add asparagus or peas for a bright touch. In fall, try carrots and butternut squash for a sweet flavor. Choose what is in season to create a dish that feels fresh and vibrant. These additions not only taste great but also make your chicken pot pie even more appealing. For the full recipe, check out the Comforting Chicken Pot Pie section. To store your chicken pot pie, let it cool first. Place leftovers in an airtight container. You can keep it in the fridge for up to three days. If you want to save it longer, freeze it. Wrap it tightly in plastic wrap and then in foil. This keeps out air and avoids freezer burn. It will last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. To reheat your chicken pot pie, preheat your oven to 350°F (175°C). If frozen, let it thaw in the fridge first. Cover the pie with foil to keep moisture in. Heat it for about 25-30 minutes. For a crispy crust, remove the foil for the last 10 minutes. If you're in a hurry, you can use the microwave. Heat it on medium power for 2-3 minutes. Check if it's warm throughout. Enjoy your comforting chicken pot pie again! What can I use instead of chicken thighs? You can use chicken breast or rotisserie chicken. Both work well and save time. Can I swap out the heavy cream? Yes, you can use half-and-half or coconut milk for a lighter option. What if I don’t have fresh herbs? Dried thyme and rosemary are great substitutes. Use half the amount since dried herbs are stronger. How can I save time? You can use frozen mixed vegetables instead of chopping fresh ones. This speeds up prep. What if my crust turns out soggy? Make sure to bake the crust until golden. You can also pre-bake it slightly before adding the filling. How do I fix undercooked filling? If your filling is undercooked, return the pie to the oven. Bake it for an extra 10 minutes, checking often. What if the filling is too runny? If your filling is too thin, mix a bit of flour with cold water. Stir it into the filling and cook until thickened. A serving of chicken pot pie has about 350-450 calories. It offers protein from chicken and fiber from veggies. The dish is rich in vitamins A and C. These come from carrots and peas. For a healthier option, you can use less cream and more vegetables. This keeps the dish tasty while reducing calories. For the full recipe, check the section above. In this blog post, we covered all you need for a great chicken pot pie. We explored ingredients, from chicken to crust options, and detailed each cooking step. I shared tips for perfect crusts and serving ideas, along with various ways to adapt the recipe for dietary needs. Remember, making adjustments can enhance the flavor and freshness. With this guide, you can enjoy a warm, comforting meal any night. Happy cooking!

Classic Chicken Pot Pie

Warm up your kitchen with this comforting chicken pot pie recipe that's perfect for family dinners. Made with tender chicken, fresh veggies, and a flaky crust, it’s a delightful way to serve up homemade goodness. Follow our step-by-step instructions for a delicious meal that everyone will love. Click through to discover the full recipe and get cooking today for a cozy night in!
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Ingredients
  

1 lb (450g) boneless chicken thighs, diced

1 medium onion, chopped

2 carrots, diced

2 ribs celery, diced

2 cloves garlic, minced

1 cup frozen peas

4 cups chicken broth

½ cup heavy cream

3 tablespoons olive oil

3 tablespoons flour

1 teaspoon thyme

1 teaspoon rosemary

1 tsp salt

½ teaspoon black pepper

1 store-bought pie crust (or homemade)

1 egg, beaten (for egg wash)

Instructions
 

In a large skillet over medium heat, heat the olive oil. Add the diced chicken thighs and cook until browned, about 5-7 minutes. Remove the chicken and set aside.

    In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften, then add garlic and cook for an additional minute.

      Stir in the flour, mixing well to absorb the oil, and cook for 2-3 minutes to eliminate the raw flour taste.

        Gradually add the chicken broth and stir constantly to prevent lumps. Bring the mixture to a simmer, then add the cream, thyme, rosemary, salt, and pepper. Return the chicken to the skillet and mix in the frozen peas. Cook everything for about 5 minutes until the sauce thickens.

          Preheat your oven to 425°F (220°C). Transfer the chicken and vegetable mixture into a deep pie dish or ovenproof skillet.

            Roll out the pie crust and lay it over the filling, trimming any excess. Cut slits into the top to allow steam to escape, and brush the crust with the beaten egg for a golden finish.

              Bake in the preheated oven for about 30-35 minutes, or until the crust is golden and flaky.

                Allow to cool slightly before serving.

                  Prep Time: 20 mins | Total Time: 1 hour | Servings: 4-6

                    - Presentation Tips: Serve sliced portions on vibrant dinner plates, garnished with fresh parsley for a pop of color.