Chicken Pot Pie A Cracking Classic

Chicken Pot Pie How to Make a Cracking Classic

By Chef YoyoJuly 5, 2025

Learn how to make chicken pot pie a proper British comfort food This creamy savory classic is easier than you think Flaky crust rich filling get the recipe ... Global Fusion

Table of Contents

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Recipe Introduction

Ever have one of those days where only pure comfort will do? Honestly, that's how this Chicken Pot Pie recipe was born.

I was craving something warm, something hearty, something that tasted like a hug. And boom, here we are.

Quick Hook

Fancy learning how to make chicken pot pie that's proper lush? It is the ultimate comfort food. The flavor profile is creamy, savory, and utterly divine.

Brief Overview

The classic chicken pot pie recipe has roots in ye olde England. It's evolved over time, but the essence remains.

It's rated medium difficulty because of the pastry. Prep takes about an hour and cooking about 50 minutes. It serves 6 hungry bellies.

Main Benefits

This homemade chicken pot pie is packed with protein and veggies. It makes it a well-rounded meal. It's the perfect centerpiece for a Sunday roast with the family.

What makes this recipe special is the love and warmth baked right in. We are going chicken pot pie from scratch .

Now, let's dive into the ingredients, shall we? We are gonna need stuff for the crust and the filling for the best chicken pot pie .

Making the Dough: A Piece of Cake?

Don’t panic about the pastry. We're going to give you a easy chicken pot pie recipe so we’ll break it down.

A food processor helps, but a bit of elbow grease works too.

Right, time for the filling. The chicken pot pie filling is where the magic really happens.

Ingredients & Equipment: Let's Get Started!

Right then, fancy learning how to make chicken pot pie? It's easier than you think! Grab your apron, and let’s get sorted.

Main Ingredients: The Star Players

All-Purpose Flour: 2 ½ cups (300g) – this is what you need for a flaky pastry.
Salt: 1 teaspoon (5g) – just a pinch to bring out the flavours.
Cold Unsalted Butter: 1 cup (227g) , cubed – the colder, the better for a nice crust.
Ice Water: ½ cup (120ml) , plus more if needed – keeps everything nice and cool.
Large Egg: 1 , beaten – for that golden egg wash.
Olive Oil: 2 tablespoons (30ml) – for sautéing those veggies.
Large Onion: 1 , chopped – because every good dish starts with onions.
Carrots: 2 , peeled and chopped – a classic.
Celery Stalks: 2 , chopped – for that extra bit of flavour.
Button Mushrooms: 8 ounces (225g) , sliced – adds a lovely earthy taste.
Unsalted Butter: 4 tablespoons (60g) – for making the roux.
All-Purpose Flour: ½ cup (60g) – for thickening that creamy filling.
Chicken Broth: 4 cups (950ml) – Best chicken pot pie filling needs great stock!
Heavy Cream: 1 cup (240ml) – for that creamy goodness, innit?
Cooked Chicken: 2 cups (300g) , shredded – about 1 ½ pounds bone-in chicken thighs works grand.
Frozen Peas: 1 cup (150g) – pops of sweetness.
Frozen Corn: 1 cup (150g) – more sweetness.
Dried Thyme: 1 teaspoon (5g) – proper classic.
Dried Rosemary: ½ teaspoon (2.5g) – another classic, love it.
Salt and freshly ground black pepper: to taste – season like you mean it!
Fresh Parsley: 1/4 cup , chopped – for garnish, makes it look posh.

For the chicken, good quality thighs are worth it. They bring so much flavour! Honestly, you can even use leftover roast chicken to make chicken pot pie.

Seasoning Notes: Let's Add Some Zing

Thyme and rosemary are a must for that classic homemade chicken pot pie flavour. They just work . A bit of garlic powder is alright too.

For flavour enhancers, consider a dash of Worcestershire sauce or a bay leaf while simmering the filling. If you are out of thyme, use marjoram.

Equipment Needed: Keep It Simple

Food Processor: (optional) – for making the dough easy peasy.
Large Skillet or Dutch Oven: – for cooking the filling.
9-inch Pie Dish: – Best chicken pot pie needs a good dish!
Rolling Pin: – for rolling out that pastry.
Pastry Brush: – for the egg wash finish.

Don't stress if you don't have a food processor, you can do the pastry by hand. A good old mixing bowl and some elbow grease will do the trick.

Chicken Pot Pie A Cracking Classic presentation

Cracking the Code: How to Make Chicken Pot Pie Like a Pro

Honestly, who doesn't love a good Chicken Pot Pie ? It's like a warm hug on a cold day. Today, we're diving into how to make chicken pot pie from scratch.

I’ll share my top tips and tricks. We’ll make this classic proper lush , as they say.

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Prep Steps: Mise en Place Like a Boss

First things first: get organised. This is your essential mise en place . I always chop my 2 carrots , 2 celery stalks , and 1 large onion before I even think about turning on the hob.

Time-saving tip? Pre-chop them the night before. Also, make sure you’ve got 2 ½ cups (300g) all-purpose flour , 1 teaspoon (5g) salt , 1 cup (227g) cold unsalted butter ready to go.

Oh, and ½ cup (120ml) ice water needs to be ice cold . Safety Reminder: Always use a clean cutting board and knife when handling raw ingredients.

Step-by-Step: From Hob to Heaven

Here's how to make the magic happen in about 2 hours :

Dough Time: Combine flour, salt, and 1 cup (227g) cold unsalted butter into coarse crumbs. Gradually add ice water. Chill for at least 30 minutes .
Veggie Prep: Sauté 1 large onion , 2 carrots , and 2 celery stalks in 2 tablespoons (30ml) olive oil until softened. Toss in 8 ounces (225g) button mushrooms and cook until browned.
Roux Awakening: Melt 4 tablespoons (60g) unsalted butter . Whisk in ½ cup (60g) all-purpose flour and cook for about 1- 2 minutes .
Liquid Gold: Slowly whisk in 4 cups (950ml) chicken broth . Stir in 1 cup (240ml) heavy cream , 1 teaspoon (5g) dried thyme , and ½ teaspoon (2.5g) dried rosemary . Simmer until thick.
Chicken In: Stir in 2 cups (300g) cooked chicken , 1 cup (150g) frozen peas , and 1 cup (150g) frozen corn . Season with salt and pepper.
Roll It Out: Preheat oven to 400° F ( 200° C) . Roll out that chilled dough!
Pie Time: Transfer dough to a 9-inch pie dish . Pour in the glorious chicken filling. Top with more dough, crimp the edges, and cut some slits.
Bake and Enjoy: Brush the top with beaten egg. Bake for 45- 55 minutes , until golden and bubbling.

Pro Tips and Tricks:

Don't overwork the pastry dough. It gets tough, you know? Another thing that could work is to use rotisserie chicken for a super easy chicken pot pie recipe .

Also, don't skip the chilling time for the dough. Trust me on this one. For a creamy chicken pot pie with extra flavor, try adding a dash of sherry to the filling, or blind bake the crust for extra crispiness.

You could also use a quick one-pot chicken pot pie version for convenience.

Enjoy this classic chicken pot pie recipe . It's a real winner.

Recipe Notes for the Best Chicken Pot Pie

Right then, so you're about to learn how to make chicken pot pie. Ace! But before you get your pinny on, let's talk about a few bits and bobs to make sure it all goes swimmingly.

Honestly, even the best chicken pot pie needs a little tweak now and then, innit?

Ace Serving Ideas

Fancy plating? You could serve this creamy chicken pot pie in individual ramekins. Makes it look proper posh. A sprinkle of fresh parsley on top, and boom, you're Gordon Ramsay! As for sides, a simple green salad works a treat.

Cuts through the richness. Or maybe some steamed greens? And a crisp white wine? Sorted!

Storage - Keep it Safe, Keep it Tasty

Got leftovers of this homemade chicken pot pie ? No worries. Pop it in the fridge within two hours, yeah? It'll keep for about three days.

Make sure it's in an airtight container, mind. Freezing is an option, but the crust might go a bit soggy.

Reheat it in the oven for the best results. About 350° F ( 175° C) until piping hot.

Mix it Up - Your Pie, Your Rules

Feeling adventurous? How about a vegetarian version? Swap out the chicken for more mushrooms, parsnips and potatoes. Use veg stock instead of chicken broth.

Bob's your uncle! And fancy a chicken pot pie with puff pastry ? Go for it. You know, a dash of cayenne pepper can give it a kick too.

Get creative, make it your own classic chicken pot pie recipe .

Nutrition Nitty-Gritty

Right, down to the numbers. Each slice of this easy chicken pot pie beauty clocks in around 650-750 calories. You are getting about 30-35g of protein, and fat is about 40-50g, it also includes 40-50g of carbs and 3-5g of fiber.

It's got chicken, which is a good source of protein. Vegetables give you vitamins and fiber. Not exactly a salad, but it's got its good bits.

Don’t go thinking this is health food now, but everything in moderation.

I remember when I first tried to make a chicken pot pie from scratch , Oh my gosh it was a disaster.

The pastry was tough, the filling was runny. But don't let that put you off! Just follow the instructions, and you'll be grand.

With a little practice, you will learn how to make chicken pot pie in no time.

So there you have it, ready to have a go at this easy chicken pot pie recipe ?. Don't be scared to experiment, have a bit of fun, and enjoy the process.

You will create a chicken pot pie filling that is all your own!. Go on, get baking. You've got this!

Frequently Asked Questions

How to make chicken pot pie extra flavorful? Are there any secret ingredients?

Alright, so you want to level up your chicken pot pie, eh? A couple of tricks can really make it sing. First, don't skimp on the herbs – dried thyme and rosemary are classics, but a bay leaf simmered in the broth adds a subtle depth. Secondly, consider browning your chicken and vegetables well before adding the liquids; this builds a fantastic flavor base. A splash of dry sherry or white wine in the filling can also add a lovely layer of complexity, just remember to cook off the alcohol!

My chicken pot filling always seems watery. What am I doing wrong?

Soggy bottoms are a right pain, aren't they? The most common culprit is not thickening the filling enough. Make sure you cook the roux (butter and flour) for a good minute or two before adding the chicken broth to ensure the raw flour taste is gone and it has the chance to fully thicken. Also, avoid overfilling the pie dish, and let the pot pie cool slightly before serving – this helps the filling set up properly, you see. Also, make sure that you are using fresh ingredients, as older ingredients will carry more moisture.

Can I prepare the chicken pot pie ahead of time?

Absolutely! You can assemble the entire pot pie (or just the filling) a day in advance. Store it covered in the fridge. When you're ready to bake, add a few extra minutes to the cooking time to ensure it's heated through. You can also freeze the unbaked pie for longer storage. Just thaw it completely in the fridge before baking and brush with egg wash for a lovely golden crust!

I'm a vegetarian. Can you provide any tips on how to make chicken pot pie vegetarian?

Easy peasy! Simply swap the chicken for more veggies. Mushrooms (chestnut or shiitake are great), potatoes, parsnips, and squash all work wonderfully. For extra depth of flavour, consider roasting some of the vegetables before adding them to the filling. Use vegetable broth instead of chicken broth, and maybe add a splash of soy sauce or Worcestershire sauce (check it's vegetarian!) for some umami richness. A great variation is to add lentils or chickpeas for extra substance.

Is it possible to make this healthier? What are the nutritional considerations?

Certainly can, guv'nor! You could use whole wheat flour for the crust and reduce the amount of butter slightly. For the filling, increase the amount of vegetables and use skinless chicken breasts or thighs. Swapping heavy cream for half-and-half cuts down on fat, or try unsweetened almond milk to dramatically reduce the calories and fat. Always be mindful of the sodium content, so using low-sodium chicken broth is a smart move. Overall nutritional information is about 650-750 calories per serving, with a good balance of protein, fat, and carbs - though this will change if you do any substitutions.

What's the best way to freeze and reheat chicken pot pie? I need to learn how to make chicken pot pie for my family.

Freezing is a great option for meal prepping this dish! You can freeze it before or after baking. If freezing before, wrap it tightly in plastic wrap and then foil, and it can last up to 3 months. Thaw overnight in the fridge before baking. If freezing after baking, let it cool completely, then wrap well and freeze. To reheat, bake from frozen at 350°F (175°C) until heated through, or thaw in the fridge first for a quicker reheat. Covering it with foil during the first part of reheating prevents the crust from burning.