Chicken pot pie is like a warm hug on a chilly day, right? Picture tender chicken, fresh veggies, and creamy goodness all wrapped up in a flaky crust. Whether you're all about the classic recipe or you want to spice things up with jalapeños, there's a pot pie for everyone. And let's not forget the fun twist of biscuit toppings! Curious about how to whip up these delicious dishes that would make Grandma proud?
Classic Chicken Pot Pie
Classic Chicken Pot Pie is a comforting and hearty dish that brings together tender chicken, colorful vegetables, and a creamy sauce, all enveloped in a flaky golden crust.
Perfect for a cozy family dinner or a special occasion, this recipe combines simple ingredients to create a delicious meal that will warm your heart and satisfy your taste buds.
With a little bit of preparation and cooking time, you can enjoy this classic favorite straight from your oven.
Ingredients:
- 2 cups cooked and shredded chicken
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 pre-made pie crust (top and bottom)
Instructions:
Preheat your oven to 425°F (220°C).
In a medium saucepan, melt the butter over medium heat. Add the diced potatoes and cook until slightly tender, about 5 minutes.
Stir in the flour, onion powder, garlic powder, salt, and pepper, and cook for an additional minute.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens, about 5-7 minutes.
Remove from heat and stir in the shredded chicken and frozen peas and carrots.
Pour the filling into the bottom pie crust placed in a pie dish.
Cover with the top crust, seal the edges, and cut a few slits in the top for steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Let it cool for a few minutes before serving.
Extra Tips:
For an even richer flavor, consider adding herbs like thyme or rosemary to the filling mixture.
You can also customize your pot pie by incorporating other vegetables such as corn or green beans.
If you prefer a homemade crust, feel free to make your own dough using flour, butter, and water.
To guarantee a perfectly flaky crust, avoid overworking the dough.
Finally, if you have leftover filling, it can be stored in the refrigerator for a couple of days or frozen for later use.
Enjoy your delicious classic chicken pot pie!
Creamy Mushroom Chicken Pot Pie
Creamy Mushroom Chicken Pot Pie is a hearty and comforting dish that brings together tender chicken, earthy mushrooms, and a rich, creamy sauce all encased in a flaky pastry crust. Perfect for a family dinner or a cozy night in, this pot pie isn't only delicious but also a great way to use up leftover chicken.
With its savory filling and golden-brown crust, it's sure to be a hit at the dinner table.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup mushrooms, sliced
- 1 cup frozen peas and carrots
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 package refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
To make the Creamy Mushroom Chicken Pot Pie, start by preheating your oven to 425°F (220°C). In a large skillet, heat the olive oil and butter over medium heat.
Add the onions and garlic, sautéing until the onions become translucent. Stir in the mushrooms and cook until they're tender. Sprinkle the flour over the mixture, stirring for about 1 minute. Gradually add the chicken broth, whisking until the sauce thickens.
Then, stir in the cream, thyme, salt, and pepper, followed by the cooked chicken and frozen peas and carrots. Let the filling simmer for a few minutes before removing it from heat.
Roll out one pie crust into a 9-inch pie dish, fill it with the chicken and mushroom mixture, and then cover it with the second pie crust. Seal the edges and cut slits in the top crust to allow steam to escape.
Brush the top with the beaten egg and bake for 25-30 minutes, or until the crust is golden brown.
When making your Creamy Mushroom Chicken Pot Pie, consider using a mix of fresh and dried herbs to improve the flavor. You can also add other vegetables such as corn or green beans to the filling for a more colorful dish.
For a twist, try incorporating some grated cheese into the filling for an extra creamy texture. Finally, allow the pie to rest for about 10 minutes after baking before serving; this will help the filling set and make it easier to slice.
Enjoy your homemade pot pie!
Spicy Chicken Pot Pie With Jalapeños
Spicy Chicken Pot Pie with Jalapeños is a delightful twist on the classic comfort food. This recipe combines tender chicken and a savory filling with a kick of heat from fresh jalapeños, all encased in a flaky, golden crust. It's perfect for those who enjoy a little spice in their meals, and it's sure to warm you up on a chilly evening.
This pot pie isn't only delicious but also quite versatile; you can adjust the spice level to suit your taste, making it a flexible dish for any family gathering.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup chicken broth
- 1 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2-3 fresh jalapeños, diced (seeds removed for less heat)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 package refrigerated pie crusts (or homemade if preferred)
- 1 egg (for egg wash)
Instructions:
In a large skillet over medium heat, heat the olive oil and butter. Add the diced onion and jalapeños, sautéing until the onion is translucent, about 5 minutes.
Stir in the garlic, cooking for an additional minute before sprinkling in the flour, paprika, salt, and pepper. Gradually whisk in the chicken broth and milk, bringing the mixture to a gentle simmer until it thickens.
Fold in the shredded chicken and frozen vegetables, mixing well before removing from heat. Preheat your oven to 400°F (200°C).
Roll out one pie crust into a pie dish, pour in the chicken filling, and cover it with the second pie crust. Seal the edges and cut slits on top for steam to escape.
Brush with a beaten egg for a golden finish, then bake for 30-35 minutes or until the crust is golden brown.
Extra Tips:
To improve the flavor of your pot pie, consider marinating the chicken in lime juice and spices before cooking for an extra kick.
If you prefer a thicker filling, you can increase the flour or reduce the amount of broth used. For a more complex flavor, try adding a splash of hot sauce to the filling or incorporating other vegetables such as bell peppers or mushrooms.
If you have leftovers, this dish reheats well, making it a great option for meal prep.
Finally, feel free to experiment with different types of cheese or add a sprinkle of cheese on top before baking for an extra layer of flavor.
Vegetable-Packed Chicken Pot Pie
Vegetable-packed chicken pot pie is a comforting and hearty dish that combines tender chicken with a medley of colorful vegetables, all enveloped in a flaky, golden crust. This recipe is perfect for a family dinner or to impress guests, and it can be customized with your favorite vegetables. The combination of savory chicken and fresh veggies creates a delightful filling that's certain to warm your heart and satisfy your taste buds.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 cup green beans, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions:
In a large skillet, melt the butter over medium heat and sauté the onions and garlic until softened.
Add the carrots, potatoes, and green beans, cooking until they begin to soften.
Stir in the flour to create a roux, then gradually whisk in the chicken broth and milk, cooking until the mixture thickens.
Add the shredded chicken, peas, thyme, salt, and pepper, stirring to combine.
Remove from heat and let it cool slightly.
Preheat your oven to 425°F (220°C).
Roll out one pie crust into a 9-inch pie dish, fill it with the chicken and vegetable mixture, and cover with the second pie crust.
Seal the edges and cut slits in the top crust to allow steam to escape.
Brush the top with the beaten egg, then bake for 30-35 minutes or until the crust is golden brown.
Extra Tips:
For added flavor, consider incorporating herbs like rosemary or sage into the filling.
You can use leftover vegetables or even frozen ones for convenience.
If you prefer a creamier filling, add a bit of heavy cream or sour cream to the mixture.
To guarantee a perfectly cooked crust, place the pot pie on a baking sheet to catch any drips and keep the oven clean.
Let the pie rest for about 10 minutes after baking to allow the filling to set before slicing into it.
Enjoy your delicious vegetable-packed chicken pot pie!
Chicken Pot Pie With a Biscuit Topping
Chicken pot pie with a biscuit topping is a comforting and hearty dish perfect for any occasion. This recipe combines tender chunks of chicken and vegetables in a creamy sauce, all topped with fluffy, golden biscuits that bake to perfection.
Whether you're looking to impress guests or simply enjoy a cozy dinner at home, this dish is sure to become a favorite.
Ingredients:
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 ¾ cups chicken broth
- 2/3 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup biscuit mix
- 1/3 cup milk (for biscuit topping)
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions:
Preheat your oven to 400°F (200°C).
In a large saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute until bubbly. Gradually whisk in chicken broth and milk, cooking until the mixture thickens.
Add the cooked chicken, frozen vegetables, onion powder, garlic powder, salt, and pepper, stirring until evenly combined. Pour the chicken mixture into a greased 9-inch pie dish.
In a separate bowl, mix the biscuit mix with 1/3 cup of milk until just combined. Drop spoonfuls of the biscuit dough over the chicken mixture, covering it evenly.
Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly. Let cool for a few minutes before serving.
Extra Tips:
For added flavor, consider sautéing some onions or garlic in the butter before adding the flour to create a more aromatic base.
If you prefer a homemade biscuit topping, you can substitute the biscuit mix with a simple homemade biscuit dough.
Additionally, feel free to customize the vegetable mix according to your preferences or what you have on hand.
This dish can also be made ahead of time and reheated, making it perfect for meal prepping or entertaining.