This is the best chicken potpie recipe!
This classic Chicken Pot Pie recipe is a comforting and satisfying dish that’s perfect for a cozy meal. It features a rich and flavorful filling of tender chicken, vegetables, and a creamy sauce, all topped with a flaky pie crust. This recipe is a great way to use up leftover chicken or rotisserie chicken.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Diced Potato | 1 cup |
| Diced Onion | 1 cup |
| Diced Celery | 1 cup |
| Diced Carrot | 1 cup |
| Melted Margarine | 1/3 cup |
| All-purpose Flour | 1/2 cup |
| Chicken Broth | 2 cups |
| Half-and-Half | 1 cup |
| Salt | 1 teaspoon |
| Pepper | 1/4 teaspoon |
| Cooked and Chopped Chicken | 4 cups |
| Pie Crusts | 2 |
Instructions:
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- Sauté Vegetables: In a large pot or Dutch oven, melt the margarine over medium heat. Add the diced onion, celery, carrots, and potatoes. Sauté for about 10 minutes until softened.
- Make a Roux: Sprinkle the flour over the vegetables and stir constantly for about 1 minute until lightly browned.
- Create the Sauce: Gradually whisk in the chicken broth and half-and-half until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Combine: Stir in the salt, pepper, and cooked chicken.
- Assemble and Bake: Pour the chicken mixture into a shallow 2-quart casserole dish. Top with the pie crusts.
- Bake: Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, or until the crust is golden brown and flaky.
Tips & Variations:
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- Add-ins: Enhance the flavor with additions like peas, corn, or mushrooms.
- Spice it Up: Add a pinch of thyme, rosemary, or oregano to the vegetables while sautéing.
- Make Ahead: Prepare the filling up to a day in advance and refrigerate. Top with the crust just before baking.
Enjoy your homemade Chicken Pot Pie!
