So You’re Craving Something Tasty but Too Lazy to Spend Forever in the Kitchen, Huh? Same
Okay, let’s face it. We all have those days when our stomachs are yelling for delicious comfort food while our enthusiasm for cooking is on a vacation somewhere. If you’re nodding your head right now, I’ve got just the thing for you. This Chicken Pot Pie recipe is so easy and satisfying, it might make you rethink your life choices. Seriously, it’s like a warm hug in a flaky crust, and who doesn’t want that?
Let’s dive into why this Chicken Pot Pie is not only a keeper but also an absolute game changer in the kitchen.
Why This Recipe is Awesome
First off, it’s idiot-proof. Yes, you heard me right. If you can melt butter, you can whip up this delightful dish. I promise even I didn’t mess it up, and I’ve burned toast. Not to mention, this pot pie is super versatile. Got some leftover chicken lying around? Perfect. You can even sneak in whatever veggies you have hiding in the fridge.
Oh, and let’s not overlook the satisfaction of pulling a fresh pie out of the oven. Your house will smell like a cozy little cabin in the woods, and your friends will think you’re a gourmet chef. Spoiler alert: you are!
Ingredients You’ll Need
Here’s your shopping list for the ultimate Chicken Pot Pie experience. Feel free to grab a notepad, or just use your phone to snap a pic. I mean, who doesn’t love a good shopping list?
- 1 homemade pie crust (2 round)
- 4 cups cooked chicken (shredded, like, do not use live chicken)
- 6 Tbsp unsalted butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (1 cup thinly sliced)
- 8 oz white or brown mushrooms (stems discarded, sliced. Yes, it matters)
- 3 garlic cloves (minced, because garlic makes everything better)
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream (because we are living our best lives)
- 2 tsp fine sea salt (or to taste, plus kosher salt to garnish)
- 1/4 tsp black pepper (plus more to garnish)
- 1 cup frozen peas (no thawing, please)
- 1/4 cup parsley (finely chopped, plus more to garnish)
- 1 egg (beaten for that fancy egg wash)
Feel free to throw a party in your mouth with these ingredients.
Step-by-Step Instructions
Let’s roll up those sleeves and get cooking. Follow these steps and you’ll have a Chicken Pot Pie that will make your taste buds dance.
- In a dutch oven or pot, melt 6 tablespoons of butter over medium heat. Your kitchen will start smelling great instantly.
- Add the chopped onions and sliced carrots. Sauté for about 8 minutes until everything softens up like a cozy blanket.
- Toss in the sliced mushrooms and minced garlic. Sauté for another 5 minutes until your mushrooms have that lovely, tender vibe.
- Sprinkle the flour into the mix and stir constantly for about 2 minutes. We want that flour to start working its magic.
- Gradually add 2 cups of chicken stock and 1/2 cup of heavy cream. Bring to a simmer and cook for about a minute until you reach that thick gravy consistency. It should feel like a warm, creamy hug.
- Season with 2 teaspoons of salt and 1/4 teaspoon of black pepper. Taste it. Does it need more? Trust your instincts – it’s your pie!
- Add the shredded chicken, frozen peas, and 1/4 cup of parsley. Stir it all together until combined and remove from heat. Let it cool slightly while you roll out the crusts.
- Roll one of your chilled pie crust disks into a 12-inch diameter circle. Carefully place it into a deep 9-inch pie dish. Spooning the pie filling over this crust is akin to laying the most delicious foundation ever.
- Roll out the second disk of pie dough into a 10-inch diameter circle. Place it over the pie filling. Fold the excess dough behind the bottom crust, then crimp the edges together to seal it. Because we don’t want any filling escaping like it’s on the run from the law.
- Use a sharp paring knife to cut 5 small slits in the top to let the steam escape. This isn’t a haunted pie, we want it breathing.
- Brush the top with the beaten egg and sprinkle lightly with kosher salt and black pepper.
- Bake at 425°F for 30 to 35 minutes or until the top crust is golden brown. If the edges are browning too fast, cover with a pie shield or make one yourself by cutting a 4-inch diameter circle from foil and placing it over the pie.
- Once it’s out of the oven, let it rest for 15 minutes to cool slightly before slicing. This is crucial, or else you might burn your mouth, and no one likes a burned mouth—trust me.
Common Mistakes to Avoid
Alright, rookie chefs, listen up. Here are some mistakes you definitely want to dodge:
- Thinking you don’t need to preheat the oven: Rookie mistake, friends. Preheating is key! Don’t be that person.
- Using raw chicken: I mean, come on. This isn’t an episode of “Survivor.” Shredded, cooked chicken is what we want here. Anything else is just…wrong.
- Skipping the cooling time: I know you are excited, but rushing the slicing will end in tragedy. Your taste buds will thank you for waiting.
Alternatives & Substitutions
Feel free to get creative! Here are some options if you want to switch things up:
- Crust: If you’re feeling lazy, store-bought crusts are totally legit. That said, homemade crust is like a hug your baking soul needs.
- Chicken: Got turkey or even beef? Go for it! Just use what you have hanging around; it’s way easier than a trip to the store.
- Veggies: If you have other vegetables taking up space in your fridge, toss them in! Celery, corn, or even bell peppers make great substitutes.
FAQ (Frequently Asked Questions)
- Can I use margarine instead of butter? Technically, yes, but why hurt your soul like that? Just go for the real deal.
- Is this pie hard to make? If you can melt butter and follow my lovely instructions, you’re golden. Seriously, you got this.
- Can I freeze leftovers? Absolutely. Just be sure to wrap it well or pop it in an airtight container. It’ll be your future self’s best friend.
- Do I need to pre-cook the veggies? Nope! Just toss in your fresh or frozen veggies right as directed. They’ll cook up beautifully in the pie.
- How do I make it vegetarian? Swap the chicken for a medley of veggies like potatoes, mushrooms, and lentils. Just don’t tell your meat-loving friends.
Final Thoughts
So there you have it, my soon-to-be gourmet chef friend. Now it’s time to impress someone—or just enjoy your new culinary skills while cozying up with your Chicken Pot Pie. Go for it! You’ve earned that deliciousness, and I’m sure your taste buds will thank you. Happy cooking!
Print
Easy Chicken Pot Pie
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Description
A comforting Chicken Pot Pie filled with shredded chicken and vegetables, enveloped in a flaky crust.
Ingredients
- 1 homemade pie crust (2 round)
- 4 cups cooked chicken (shredded)
- 6 Tbsp unsalted butter
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (1 cup thinly sliced)
- 8 oz white or brown mushrooms (sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt (or to taste)
- 1/4 tsp black pepper
- 1 cup frozen peas
- 1/4 cup parsley (finely chopped)
- 1 egg (beaten for egg wash)
Instructions
- In a dutch oven or pot, melt 6 tablespoons of butter over medium heat.
- Add chopped onions and sliced carrots and sauté for about 8 minutes.
- Toss in sliced mushrooms and minced garlic, sauté for another 5 minutes.
- Sprinkle in the flour, stirring constantly for about 2 minutes.
- Gradually add chicken stock and heavy cream, bring to a simmer and cook until thickened.
- Season with salt and pepper to taste.
- Add shredded chicken, frozen peas, and parsley. Stir until combined.
- Roll out one pie crust and place it in a 9-inch pie dish. Fill with chicken mixture.
- Roll out the second crust and cover the filling, crimping the edges to seal.
- Cut slits in the top crust for steam to escape and brush with beaten egg.
- Bake at 425°F for 30-35 minutes until golden brown.
- Allow to cool for 15 minutes before slicing.
Notes
Make sure to let the pie cool slightly before slicing to avoid burns.