Real Chicken Pot Pie
A hearty and comforting chicken pot pie filled with tender chicken, potatoes, carrots, celery, and peas, all encased in flaky crust—perfect for family dinners.
Ingredients
Instructions
- Boil the chicken with 1/2 teaspoon salt and 1 teaspoon pepper until done. Save the broth.
- Debone the cooked chicken.
- Cut potatoes, carrots, and celery, then cook them in the reserved broth.
- Remove the cooked vegetables from the broth and keep 3 cups of broth.
- Combine the cooked chicken, vegetables, and drained peas.
- Prepare a pie crust in a suitable pie dish.
- Mix flour and milk to create a thickening mixture.
- Combine the chicken and vegetable mixture with the flour and milk mixture.
- Pour the filling into the prepared pie crust.
- Cover with the second pie crust and seal the edges.
- Bake in a preheated oven at 375°F (190°C) for about 45-60 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider sautéing the vegetables in butter before adding them to the broth. You can substitute frozen mixed vegetables for the fresh ones if you're short on time. If you're looking for a shortcut, use a store-bought rotisserie chicken instead of boiling your own. This recipe is a great way to use leftover chicken from dishes like Homestyle Chicken Pot Pie.
Serving Suggestions
Serve this chicken pot pie with a side of simple green salad or steamed vegetables for a balanced meal. It pairs wonderfully with crusty bread, which is perfect for soaking up any delicious gravy. For a comforting twist, consider serving with a side of mashed potatoes, which complements the creamy filling beautifully.
Storage & Reheating
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual portions, but the crust may not stay as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Real Chicken Pot Pie contains roughly 694 calories, with 13g protein, 114g carbohydrates, and 21g fat. It is an excellent source of vitamin A (70% of the Daily Value), iron (39% of the Daily Value), and protein (26% of the Daily Value). Note that it is relatively high in sodium, at 1329mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this pot pie?
Absolutely! You can substitute turkey or even beef for a different flavor profile. Just make sure to adjust the cooking time based on the type of meat you're using. For a vegetarian version, consider using mushrooms and a variety of vegetables instead of meat.
How can I make the crust flaky?
To achieve a flaky crust, ensure your butter is very cold when you incorporate it into the flour. Additionally, avoid overworking the dough, as this can make it tough. For extra flakiness, you can use a combination of all-purpose and pastry flour.
Is it possible to freeze the pot pie?
Yes, you can freeze the unbaked pot pie. Wrap it tightly in plastic wrap and aluminum foil, and it can last up to 3 months in the freezer. To bake, just add extra time to the cooking process, as it will be starting from frozen.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).