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To make a great chicken pot pie, you need some key ingredients. Here’s what you’ll need: - 2 cups cooked chicken, shredded or diced - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans) - 1 cup chicken broth - 1 cup milk - 1/3 cup butter - 1/3 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon dried thyme - Salt and pepper to taste - 1 package refrigerated pie crust (2 crusts) - 1 egg, beaten (for egg wash) These ingredients come together to create a comforting blend of flavors and textures. While the essential ingredients work wonders, you can add some optional items to make it even better. Consider these: - Fresh herbs like parsley or rosemary for a fresh taste - A splash of white wine for depth - Potatoes for extra heartiness - Cooked bacon or ham for a smoky flavor Adding any of these can take your pot pie to the next level. If you find yourself missing an ingredient, don’t worry! You can easily swap some items. Here are a few ideas: - Use rotisserie chicken if you don't have time to cook your own. - Swap chicken broth with vegetable broth for a lighter taste. - Use almond milk or oat milk instead of regular milk for a dairy-free option. - For a gluten-free crust, try a store-bought gluten-free pie crust. These substitutions make it easy to adapt the recipe to fit your needs. You can find the full recipe in the article above, ensuring you have all the details to create this delightful dish! Start by preheating your oven to 425°F (220°C). This step ensures your pie cooks evenly. Next, gather all your ingredients. You will need cooked chicken, mixed veggies, chicken broth, milk, butter, flour, and spices. Having everything ready makes cooking smooth. In a medium saucepan, melt 1/3 cup of butter over medium heat. Once the butter melts, stir in 1/3 cup of all-purpose flour. Use a whisk to mix them well. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of dried thyme, and some salt and pepper. Cook this mixture for about 1 minute, stirring constantly. This forms your roux. Now, slowly add 1 cup of chicken broth and 1 cup of milk while whisking. Cook until the mixture thickens and bubbles, about 2-3 minutes. Remove it from heat. In a large bowl, combine 2 cups of shredded chicken and 1 cup of frozen mixed vegetables. Pour your sauce over the chicken and veggies. Mix until everything is coated in the sauce. Roll out one pie crust into a 9-inch pie dish. Fill it with your chicken mixture. Cover with the second pie crust, crimp the edges, and cut a few slits on top for steam. Brush the top with a beaten egg for a lovely golden color. Place the pot pie in the preheated oven and bake for 30-35 minutes. If the edges brown too fast, cover them with foil. Once golden, let it cool for 10 minutes before serving. Enjoy a slice of comfort with this easy chicken pot pie! For the full recipe, check out the details above. Start with cold ingredients. This keeps the crust flaky. Use a mix of butter and shortening for the best flavor. Roll your dough on a floured surface. Avoid using too much flour; it can dry out the crust. Make sure to chill the crust for 30 minutes before baking. This step helps keep the shape. To boost flavor, add fresh herbs like rosemary or parsley. You can mix in a splash of white wine for depth. Sauté the vegetables before adding them to the filling. This step brings out their sweetness. A little lemon juice brightens the dish. Try adding a dash of hot sauce for a kick. Don’t skip the egg wash; it adds a beautiful color. Avoid overcooking the filling before it goes in the crust. This can lead to a watery pie. Ensure you seal the edges well to prevent leakage. Cut slits in the top crust to let steam escape. If not, your pie may bubble over. For more details, check the Full Recipe. {{image_2}} You can easily make this dish gluten-free. Just swap the regular flour for a gluten-free blend. Check the label to ensure it works well for baking. Use a gluten-free pie crust or make your own with almond or coconut flour. This way, everyone can enjoy a warm, tasty pot pie. For a vegetarian twist, ditch the chicken. Use chickpeas or tofu as a protein. You can add more veggies like mushrooms, bell peppers, or spinach. This keeps the heartiness while adding fresh flavors. A creamy sauce made with vegetable broth and dairy-free milk can make it rich and satisfying. Feel free to get creative with your filling. Try adding different herbs like rosemary or sage for a new taste. You could also mix in cooked potatoes or sweet potatoes for a twist. For some heat, add chopped jalapeños or crushed red pepper flakes. The goal is to make it your own! For the full recipe, check out the Comforting Chicken Pot Pie section above. To keep leftovers fresh, let the chicken pot pie cool first. Then, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. Store it in the fridge for up to three days. This way, your meal stays tasty and safe. Reheating is simple. Preheat your oven to 350°F (175°C). Place the pot pie on a baking sheet. Cover it loosely with foil to keep the crust from burning. Heat it for about 20-25 minutes, or until it's warm throughout. You can also microwave individual slices. Just heat them for 1-2 minutes, checking often to avoid overheating. Freezing is a great option for longer storage. After cooling, slice the pot pie into portions. Wrap each slice tightly in plastic wrap and then in foil. Place them in a freezer-safe bag. Label the bag with the date. Your chicken pot pie can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. Enjoy the comfort of your homemade meal anytime! For the full recipe, check out the steps above. Yes, you can use store-bought rotisserie chicken. It saves time and adds flavor. Just shred or dice it before mixing it with the veggies. This shortcut makes meal prep easier and still tastes great. If you don’t have chicken broth, use vegetable broth or water with seasoning. This keeps the dish tasty. You can also use stock made from bones if you have it. Each option offers a unique flavor. Easy Chicken Pot Pie lasts about three to four days in the fridge. Make sure to cover it tightly to keep it fresh. Reheat individual slices in the microwave or bake it in the oven for best results. In this post, we explored making an easy chicken pot pie. I shared essential ingredients, optional flavor boosts, and substitutions for your needs. You learned step-by-step instructions, tips for a perfect crust, and common mistakes to avoid. We discussed variations, storage methods, and answered common questions. In the end, you now have all the tools to create this dish. Enjoy your cooking adventure and impress everyone with your tasty pie!

Easy Chicken Pot Pie

Enjoy the warmth of homemade comfort with this easy Chicken Pot Pie recipe! Packed with tender chicken, vibrant vegetables, and a flaky crust, this classic dish is perfect for cozy family dinners. Learn how to create a creamy filling and golden crust in just over 50 minutes. Ready to bring some comfort to your table?
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Ingredients
  

2 cups cooked chicken, shredded or diced

1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

1 cup chicken broth

1 cup milk

1/3 cup butter

1/3 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried thyme

Salt and pepper to taste

1 package refrigerated pie crust (2 crusts)

1 egg, beaten (for egg wash)

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Cook the Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour, garlic powder, onion powder, thyme, salt, and pepper. Cook for about 1 minute, whisking constantly to create a roux.

      Add Liquid: Gradually whisk in the chicken broth and milk until the mixture is smooth and bubbling. Cook for another 2-3 minutes, then remove from heat.

        Combine Ingredients: In a large mixing bowl, combine the shredded chicken and frozen mixed vegetables. Pour the sauce over the chicken and vegetables, mixing until everything is well coated.

          Prepare Pie Crust: Roll out one pie crust into a 9-inch pie dish. Fill the crust with the chicken mixture.

            Top with Second Crust: Lay the second pie crust over the filling. Crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape.

              Egg Wash: Brush the top crust with the beaten egg to give it a golden color when baked.

                Bake: 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 foil.

                  Cool and Serve: Allow the pot pie to cool for about 10 minutes before slicing. Serve warm.

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6