Few dishes evoke the warmth and comfort of home quite like a golden, bubbly Delicious Pot Pie. This classic recipe features tender chunks of chicken and vegetables (potatoes, carrots, peas, and corn) swimming in a rich, creamy, savory sauce, all encased in a flaky, golden-brown pie crust. It’s the ultimate comfort food, perfect for a cozy family dinner on a chilly evening, or whenever you crave that nostalgic, homemade goodness.
Why I Love This Recipe
This Delicious Pot Pie recipe is an absolute dream in my kitchen, and it’s a dish I genuinely cherish for its wholesome appeal and incredible flavor. What I love most is the way it brings together so many comforting elements: the tender, perfectly cooked chicken and vegetables, the luxurious, savory cream sauce that coats every bite, and that indispensable flaky, golden pie crust that provides the perfect textural contrast. The process, while seemingly intricate, is made approachable, leading to a result that tastes like hours of effort but comes together more simply than you’d think. It’s a complete meal in one, offering warmth, satisfaction, and pure, unadulterated deliciousness in every single forkful.
Ingredients
Here’s what you’ll need to create this delicious Pot Pie:
- 2 cups peeled potatoes, cut into bite-size chunks (about 1/2 to 3/4 inch)
- 1 1/2 cups carrots, peeled and sliced (about 1/4 inch thick)
- 1 cup butter (2 sticks), unsalted recommended
- 2/3 cup chopped onion
- 1 cup all-purpose flour
- 1 3/4 tsp salt
- 1 tsp dried thyme
- 3/4 tsp black pepper
- 3 cups chicken broth
- 1 1/2 cups milk (whole or 2% recommended)
- 4 cups cubed cooked chicken (rotisserie chicken works great)
- 1 1/2 cups frozen peas
- 1/2 cup frozen corn
- 2 packages refrigerated double pie crust (or your favorite homemade recipe)
- 1 large egg, beaten (for egg wash, optional but recommended)
Swaps and Notes
- Potatoes and Carrots: Cut these into similar, bite-sized pieces for even cooking.
- Butter: Unsalted butter is best for controlling the salt in the dish.
- Onion: Yellow or white onion works well. Fine chopping ensures it blends seamlessly into the sauce.
- Chicken Broth & Milk: The combination creates a rich and creamy sauce base. Whole milk or 2% milk is recommended for creaminess.
- Cubed Cooked Chicken: Rotisserie chicken is a fantastic shortcut! Leftover roasted chicken or boiled chicken breasts/thighs can also be used.
- Frozen Vegetables: Peas and corn add color and sweetness. No need to thaw them before adding.
- Pie Crust: Refrigerated pie crusts are incredibly convenient and bake up beautifully. If you have a favorite homemade pie crust recipe, feel free to use it.
- Seasonings: Thyme, salt, and pepper are essential. A pinch of poultry seasoning or a dash of celery seed can also be added for extra flavor.
- Egg Wash (Optional): Brushing the top crust with a beaten egg gives it that beautiful golden-brown, shiny finish.
Instructions
Let’s get this Delicious Pot Pie assembled and baking!
- Prepare Vegetables: Place the 2 cups peeled, diced potatoes and 1 1/2 cups peeled, sliced carrots in a large pot. Cover them with cold water. Bring to a boil over high heat and cook for several minutes, about 5-7 minutes, or until the potatoes and carrots are tender when poked with a fork, but still firm (al dente). Do not overcook them, as they will cook further in the pie. Drain the water thoroughly and set the cooked potatoes and carrots aside.
- Start the Sauce Base: In the same large pot, combine the 1 cup butter and 2/3 cup chopped onion over medium heat. Allow the butter to melt completely, stirring often, and cook the onions until they are soft and translucent, about 5-7 minutes.
- Make Roux & Season: When the onions are soft, add the 1 cup all-purpose flour, 1 3/4 teaspoon salt, 1 teaspoon dried thyme, and 3/4 teaspoon black pepper to the pot. Stir well with a whisk or wooden spoon, cooking for 1-2 minutes to create a roux (a thick paste). This will thicken your sauce.
- Add Liquids: Gradually add the 3 cups chicken broth and 1 1/2 cups milk to the pot, whisking constantly to prevent lumps. Continue stirring until the mixture comes to a gentle simmer and thickens to a creamy consistency, about 5-7 minutes.
- Fold in Fillings: Remove the pot from the heat. Add the 4 cups cubed cooked chicken, 1 1/2 cups frozen peas, 1/2 cup frozen corn, and the reserved cooked potatoes and carrots to the sauce. Mix gently to combine all the ingredients evenly.
- Prepare Pie Dishes: Preheat your oven to 425°F (220°C). Carefully unroll one package of refrigerated double pie crust (which typically contains two crusts). Line two standard pie dishes (9-inch pie plates) with one uncooked pastry crust each.
- Fill Pie Shells: Pour half of the prepared chicken and vegetable mixture into each pie shell, spreading it evenly.
- Top with Crust: Place the second pastry crust over the filling in each pie dish. Let the top crust overlap the bottom crust slightly. Pinch the seams of the top and bottom crusts together to seal them completely. Flute the edge of the seam for a decorative finish.
- Egg Wash & Vent: In a small bowl, crack the 1 large egg and beat it lightly. Brush the beaten egg evenly over the top crust of both pies. With a sharp knife, cut several slits (about 1-inch long) in the top of each pie crust. These vents allow steam to escape during baking, preventing the crust from bubbling up excessively.
- Bake: Place the pie dishes on a baking sheet (to catch any potential spills) and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool & Serve: Remove the pot pies from the oven. Allow them to cool for about 10 minutes before digging in. This allows the filling to set slightly and prevents burns. Serve hot.
Tips for Success
- Don’t Overcook Veggies (Initially): Cook the potatoes and carrots just until tender-crisp in the first step, as they will soften more during the baking process.
- Roux is Key: Cooking the flour with the butter for a minute helps eliminate any raw flour taste and ensures a smooth, thick sauce.
- Whisk Constantly: When adding the broth and milk to the roux, whisk continuously to prevent lumps and ensure a silky-smooth sauce.
- Room Temperature Crust: If using refrigerated pie crusts, let them sit at room temperature for 10-15 minutes before unrolling; this prevents cracking.
- Vent the Pie: Don’t forget to cut slits in the top crust! This releases steam and prevents the pie from bursting or becoming soggy.
- Rest Before Serving: Allowing the pot pie to cool for a few minutes before slicing helps the filling set, making for cleaner portions.
Serving Suggestions and Pairings
This Delicious Pot Pie is a complete and incredibly satisfying meal on its own, but it pairs wonderfully with:
- Simple Green Salad: A light, crisp green salad with a vinaigrette provides a refreshing contrast to the richness of the pot pie.
- Cranberry Sauce: A dollop of cranberry sauce on the side can add a nice tangy-sweet element, especially if using turkey.
- Sweet Tea: A classic Southern beverage to complement a hearty meal.
- For other incredibly popular, crowd-pleasing casseroles or hearty bakes, consider our This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit or These Chicken Enchiladas Are My Go-To For Cozy Crowd-Pleasing Dinners.
Storage and Leftover Tips
Delicious Pot Pie makes fantastic leftovers, often tasting even better the next day!
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken considerably as it cools.
- Reheating: Reheat individual portions in the microwave until warmed through, or for best results (to re-crisp the crust), reheat in a preheated oven or toaster oven at 350°F (175°C) for 15-25 minutes, or until heated through and crust is crisp.
- Freezing (Unbaked): Pot pie freezes beautifully unbaked. Assemble the pie, but do not egg wash or vent. Wrap tightly in plastic wrap, then foil. Freeze for up to 3 months. To bake from frozen, remove foil, cut vents, brush with egg wash, and bake at 400°F (200°C) for about 60-75 minutes, or until golden brown and bubbly. You may need to tent with foil partway through if it browns too quickly.
- Freezing (Baked): Baked pot pie can also be frozen, though the crust may be less crisp after thawing. Freeze as directed above. Thaw in the refrigerator and reheat.
More Recipes You Will Love
If you loved the comforting, hearty, and deeply flavorful nature of this Pot Pie, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring warmth and satisfaction to your table:
- For another rich and comforting bowl of goodness, our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl Of Southern Comfort is a must-try.
- If you’re a fan of easy weeknight casseroles, check out This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut.
- And for a hearty pasta bake made simple, our This Instant Pot Lasagna Is My Favorite Way To Make Comfort Food Fast is a fantastic time-saver.
Final Thoughts
This Delicious Pot Pie recipe is a timeless classic for a reason – it’s incredibly comforting, deeply flavorful, and always a crowd-pleaser. It’s the perfect meal to warm you up on a cool evening and bring that cozy, homemade feeling to your kitchen.
Give this recipe a try and let the delicious aromas fill your home! What’s your favorite comforting baked dish? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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