Let’s talk about the culinary equivalent of a warm hug – chicken pot pie. This isn’t just a recipe; it’s a time machine that transports you straight to grandma’s kitchen, with a flaky, buttery crust that dreams are made of.

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Why This Chicken Pot Pie Is a Game-Changer

Forget those sad, soggy frozen pot pies. This homemade version is packed with tender chicken, farm-fresh vegetables, and a creamy sauce that’ll make you forget all about those boxed imposters. It’s comfort food with a serious upgrade.

Kitchen Essentials That Make All the Difference

While you don’t need a culinary degree to make this pie, a few key tools can be total game-changers. I’m obsessed with this Pie Dish – it’s sturdy, conducts heat perfectly, and makes pie-making a breeze. And for rolling out that perfect crust, the Rolling Pin designed from 100% marble and naturally non-stick.

Pro Tips for Pot Pie Perfection

Cooking pros, lean in close:

Always let your pie rest for 5 minutes after baking – it helps the filling set
Those steam vents aren’t just for show – they prevent a soggy top crust
Homemade is great, but no shame in using good-quality refrigerated pie crusts

Meal Prep Magic

Here’s a pro tip that’ll make weeknight dinners a breeze: This pot pie freezes like a dream. Assemble the entire pie, then freeze before baking. When you’re ready for comfort food, pop it straight from freezer to oven – no thawing required!

Flavor Twist Ideas

Want to make this pot pie your own? Try these upgrades:

Add a handful of crispy bacon bits
Swap out some chicken for rotisserie chicken for extra flavor
Sprinkle some fresh thyme on top before serving
Add a dash of white wine to the sauce for depth

Final Thoughts

In a world of complicated recipes, sometimes the classics just can’t be beaten. This chicken pot pie is proof that a few quality ingredients and a little love can create something truly magical.

Comfort food, upgraded. 🥧

Classic Chicken Pot Pie

This comforting chicken pot pie is filled with tender chicken, carrots, peas, and a creamy sauce, all wrapped in a buttery, flaky pie crust. It’s the perfect dish for a cozy dinner.

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Prep Time 15

Cook Time 35

Servings 6

Ingredients

2 cups cooked and shredded chicken
1 cup carrots diced
1 cup frozen peas
1/2 cup celery diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup heavy cream
1 tsp thyme
1/2 tsp garlic powder
Salt and pepper to taste
2 refrigerated pie crusts or homemade, if preferred

Instructions

Preheat the oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the carrots, celery, and peas, and sauté for 5-7 minutes, until the vegetables are tender.
Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and heavy cream. Bring to a simmer and cook for another 3-5 minutes, until the sauce thickens.
Add the shredded chicken, thyme, garlic powder, salt, and pepper. Stir well to combine.
Roll out one pie crust and place it in the bottom of a 9-inch pie dish.
Pour the chicken mixture into the pie dish over the crust.
Place the second pie crust on top, pinching the edges together to seal. Cut a few slits in the top to allow steam to escape.
Bake for 30-35 minutes, until the crust is golden brown. Let cool for 5 minutes before serving.

Notes

Pro Tip: If you want to make this dish ahead of time, you can freeze the pie before baking, then bake it fresh when needed.

Equipment Needed:

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