If you're looking to enhance your dinner game, exploring the five best chicken pot pie recipes might just be what you need. You'll find a variety that caters to different tastes, from the classic comfort of a traditional pot pie to a healthier, veggie-packed alternative. Each recipe offers unique flavors and textures that could make your next meal memorable. But which one will become your go-to favorite? Let's uncover the details of these delicious options together.
Classic Chicken Pot Pie
Classic Chicken Pot Pie is a comforting and hearty dish that's perfect for family dinners or cozy nights at home. With a flaky, buttery crust and a rich, creamy filling loaded with tender chicken and vegetables, this recipe will surely become a favorite. It's easy to make from scratch or can be simplified using store-bought ingredients. Either way, this classic dish delivers a warm and satisfying meal that everyone will love.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 2 pie crusts (homemade or store-bought)
- 1 egg, beaten (for egg wash)
Instructions:
Preheat your oven to 425°F (220°C). In a large skillet, melt the butter over medium heat and sauté the onions until translucent.
Stir in the carrots and potatoes, cooking for about 5 minutes until they begin to soften. Sprinkle the flour over the vegetables and stir to combine, cooking for an additional minute. Gradually add the chicken broth and milk, stirring continuously until the mixture thickens.
Add the shredded chicken, peas, salt, pepper, and thyme, mixing well. Remove from heat and let the mixture cool slightly.
Place one pie crust in a pie dish, pour the chicken mixture into the crust, and then cover with the second pie crust. Seal the edges and cut a few slits in the top for steam to escape.
Brush the top with the beaten egg and bake for 30-35 minutes, or until the crust is golden brown. Allow to cool for a few minutes before serving.
Extra Tips:
For the best flavor, consider using homemade chicken broth and rotisserie chicken to save time.
You can customize your filling by adding other vegetables like corn or mushrooms, or even incorporating herbs like rosemary or parsley for added depth.
If you prefer a thicker filling, let it simmer a little longer before pouring it into the pie crust. To avoid a soggy bottom, bake the crust for about 10 minutes before adding the filling.
Enjoy your delicious classic chicken pot pie!
Creamy Garlic Chicken Pot Pie
Creamy Garlic Chicken Pot Pie is a comforting dish that combines tender chicken, vegetables, and a rich garlic-infused sauce, all encased in a flaky pie crust. Perfect for a cozy family dinner or a gathering with friends, this pot pie delivers a satisfying meal that warms the soul.
With its creamy texture and aromatic flavor, every bite is a delightful experience that invites the whole family to the table.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 pre-made pie crust (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions:
In a large skillet, heat the olive oil over medium heat and sauté the diced onion until translucent.
Add the minced garlic and cook for an additional minute until fragrant. Stir in the flour and cook for another minute to form a roux. Gradually whisk in the chicken broth and bring it to a simmer, allowing it to thicken.
Once thickened, stir in the heavy cream, shredded chicken, mixed vegetables, thyme, salt, and pepper. Remove from heat and let the mixture cool slightly.
Preheat your oven to 425°F (220°C). Roll out the pie crust and place it in a pie dish. Pour the chicken mixture into the crust and cover it with another layer of pie crust, sealing the edges.
Cut slits in the top crust for steam to escape and brush with the beaten egg. Bake for 25-30 minutes or until golden brown.
Extra Tips:
For added flavor, consider marinating the chicken in garlic and herbs before cooking it.
You can also customize the vegetables according to your preference or what you have on hand. If you want a more robust garlic flavor, you can increase the amount of garlic in the recipe.
To achieve an extra flaky crust, make certain your pie dough is chilled before rolling it out.
Finally, let the pie cool for a few minutes before serving to allow the filling to set, making it easier to slice and serve.
Enjoy your delicious Creamy Garlic Chicken Pot Pie!
Chicken Pot Pie With Biscuit Topping
Chicken pot pie with biscuit topping is a comforting and hearty dish that's perfect for any occasion. This recipe combines tender chicken and vegetables in a creamy sauce, topped with flaky biscuits that bake to golden perfection.
It's an easy way to enjoy a classic favorite, and it can be made with leftover chicken or rotisserie chicken for a quicker preparation time. Gather your ingredients and get ready to serve up a warm, satisfying meal that will delight your family and friends.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (16.3 oz) refrigerated biscuit dough
Instructions:
Preheat your oven to 400°F (200°C). In a large skillet, melt the butter over medium heat and add the chopped onion and celery, sautéing until they're soft.
Stir in the flour to create a roux and cook for 1-2 minutes. Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer until it thickens.
Add the shredded chicken, frozen vegetables, garlic powder, thyme, salt, and pepper, stirring well to combine. Pour the chicken mixture into a greased 9-inch pie dish.
Open the biscuit dough and arrange the biscuits on top of the chicken mixture, making sure to leave some space between them. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Extra Tips:
For added flavor, you can sauté additional vegetables like mushrooms or bell peppers along with the onions and celery.
If you prefer a more homemade touch, you can make your own biscuit dough instead of using store-bought. Also, feel free to experiment with different herbs and spices to suit your taste.
To guarantee the biscuits bake evenly, avoid overcrowding them on top of the filling. Enjoy your delicious chicken pot pie with a side salad or warm bread for a complete meal!
Healthy Vegetable Chicken Pot Pie
A Healthy Vegetable Chicken Pot Pie is a comforting and nutritious twist on the classic dish, perfect for a cozy family dinner or a meal prep option. This recipe incorporates lean chicken breast, a variety of colorful vegetables, and a wholesome, flaky crust made from whole wheat flour. Packed with flavor and nutrients, this pot pie is sure to be a hit while keeping your health goals in check.
Ingredients:
- 1 pound boneless, skinless chicken breast, diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup green beans, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup whole wheat flour
- 1/3 cup cold butter, cubed
- 4-5 tablespoons cold water
Instructions:
In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant, about 2 minutes.
Add the diced chicken and cook until browned and cooked through, approximately 5-7 minutes.
Stir in the carrots, peas, and green beans, cooking for another 5 minutes.
Pour in the chicken broth, thyme, rosemary, salt, and pepper, and let simmer for about 10 minutes until the vegetables are tender.
Meanwhile, prepare the crust by combining whole wheat flour and cubed butter in a bowl, mixing until crumbly.
Gradually add cold water until a dough forms.
Roll out the dough and place it in a greased pie dish, filling it with the chicken and vegetable mixture, then cover with the remaining dough, sealing the edges.
Cut a few slits in the top to allow steam to escape.
Bake at 375°F (190°C) for 25-30 minutes or until the crust is golden brown.
Extra Tips:
Feel free to customize the vegetable filling based on what you have on hand or your family's preferences.
You can also use rotisserie chicken to save time.
For a richer flavor, consider adding a splash of white wine to the filling while it simmers.
If you want a lighter crust, you can use a biscuit topping instead of a pastry crust.
Additionally, for added nutrition, consider incorporating spinach or kale into the filling.
Make sure to let the pot pie cool for a few minutes before serving, as the filling will be very hot.
Enjoy this delicious and healthy meal!
Spicy Southwest Chicken Pot Pie
If you're looking to add a zesty twist to the classic comfort food, this Spicy Southwest Chicken Pot Pie is the perfect dish for you. Combining tender chicken with bold Southwest flavors like green chilies, corn, and spices, this recipe is sure to warm your soul while tantalizing your taste buds.
Topped with a flaky crust, this pot pie isn't only hearty but also packed with a delightful kick, making it an ideal meal for any occasion.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup frozen corn
- 1 can (4 oz) diced green chilies
- 1 cup diced potatoes
- 1 cup diced bell peppers (red and green)
- 1/2 cup diced onion
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 pre-made pie crust (or homemade)
- 1 egg (for egg wash)
Cooking Instructions:
In a large skillet, sauté the onion, bell peppers, and potatoes over medium heat until softened, about 5-7 minutes.
Stir in the shredded chicken, corn, green chilies, chicken broth, heavy cream, chili powder, cumin, paprika, salt, and pepper. Allow the mixture to simmer for about 10 minutes, until thickened.
Pour the filling into a pie dish and cover with the pie crust, trimming as needed. Cut slits in the top for steam to escape. Brush the crust with beaten egg for a golden finish.
Bake in a preheated oven at 375°F (190°C) for 30-35 minutes or until the crust is golden brown and bubbly.
Extra Tips:
For an extra layer of flavor, consider adding some diced jalapeños or a dash of hot sauce to the filling for more heat.
If you prefer a lighter version, substitute the heavy cream with a mixture of Greek yogurt and chicken broth.
Additionally, feel free to experiment with your favorite vegetables or beans to customize the filling to your taste.
Make sure to let the pot pie cool for a few minutes before serving to allow the filling to set slightly, making it easier to slice and serve.
Enjoy your spicy and satisfying meal!