Classic Chicken Dinner Pot Pie
Indulge in the comforting flavors of a homemade Classic Chicken Dinner Pot Pie. This savory dish features a flaky double-crust pastry filled with tender cubed chicken, vibrant peas, and carrots, all enveloped in a rich, creamy sauce. Perfect for family gatherings or when you're craving a hearty meal, this pot pie is not only satisfying but easy to prepare. Impress your loved ones with this crowd-pleaser that brings warmth and joy to any dining table.
7
Servings
N/A
Calories
10
Ingredients
Ingredients
Pastry for a double-crust 9-inch pie
1 (Prepared)
Butter
2 tablespoons (Melted)
Flour
2 tablespoons (All-purpose)
Salt
1 teaspoon (To taste)
Pepper
1/8 teaspoon (Freshly ground)
Ground Thyme
1/8 teaspoon (Dried)
Chicken Broth
1/2 cup (Low-sodium)
Light Cream or Heavy Cream
3/4 cup (Heavy or light, as preferred)
Cubed Cooked Chicken
2 cups (Cooked and cubed)
Frozen Peas and Carrots
10 ounces (Cooked and drained (about 1/2 package))
Instructions
1
Preheat your oven to 425°F (220°C).
2
Roll out the pastry dough and fit it into a 9-inch pie pan. If using a lattice top, cut the top crust into strips; alternatively, a solid top with slits can be used for a quicker preparation.
3
In a large skillet, melt the butter over low heat. Stir in the flour, salt, pepper, and thyme, cooking until the mixture is smooth and bubbly (approximately 3-5 minutes).
4
Remove the skillet from heat and gradually stir in the chicken broth and cream. Return to heat and bring to a gentle boil, stirring constantly. Allow it to boil for one minute while stirring continuously.
5
Add the cubed chicken and cooked peas and carrots to the mixture, stirring until evenly combined.
6
Pour the chicken and vegetable mixture into the prepared pastry-lined pie pan, spreading it out evenly.
7
Cover the pie with the lattice top or prepared top crust, sealing the edges. To prevent excessive browning, cover the edges with strips of aluminum foil.
8
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown. Remove the foil during the last 15 minutes of baking for a crisp finish.
9
Once baked, remove the pie from the oven and allow it to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Classic Chicken Dinner Pot Pie?
It is a comforting homemade dish featuring a flaky double-crust pastry filled with tender cubed chicken, peas, and carrots in a rich, creamy sauce.
How many servings does this chicken pot pie recipe yield?
This recipe yields approximately 7 servings.
What is the recommended oven temperature for baking?
The oven should be preheated to 425°F (220°C).
What size pie pan is required for this recipe?
A 9-inch pie pan is needed.
What type of pastry is used?
The recipe calls for pastry for a double-crust 9-inch pie.
Can I use a lattice top for this pot pie?
Yes, you can use a lattice top by cutting the crust into strips, or a solid top with slits for quicker preparation.
How do I prepare the sauce base?
Melt butter over low heat and stir in flour, salt, pepper, and thyme until the mixture is smooth and bubbly.
How long should I cook the butter and flour mixture?
Cook the mixture for approximately 3-5 minutes until it is smooth and bubbly.
What liquids are used for the creamy sauce?
The sauce uses 1/2 cup of chicken broth and 3/4 cup of light or heavy cream.
How long should the sauce be boiled?
Bring the mixture to a gentle boil and allow it to boil for one minute while stirring constantly.
What kind of chicken should I use?
The recipe requires 2 cups of cubed cooked chicken.
What vegetables are included in the filling?
The recipe uses 10 ounces of frozen peas and carrots.
How should the peas and carrots be prepared before adding them?
The frozen peas and carrots should be cooked and drained before being added to the mixture.
How do I prevent the crust edges from browning too quickly?
Cover the edges of the pie with strips of aluminum foil before baking.
What is the total baking time for the pot pie?
The pie should bake for 35-40 minutes in the preheated oven.
When should I remove the aluminum foil from the crust?
Remove the foil during the last 15 minutes of baking for a crisp, golden finish.
How do I know when the chicken pot pie is finished cooking?
The pie is done when the crust has turned a golden brown color.
Should the pie be served immediately after baking?
It is recommended to allow the pie to cool slightly before serving.
Can I use heavy cream instead of light cream?
Yes, you can use either light cream or heavy cream based on your preference.
What type of thyme is recommended?
The recipe specifies 1/8 teaspoon of ground dried thyme.
How much butter is needed for the sauce?
You will need 2 tablespoons of butter.
What type of flour is used in the roux?
The recipe uses 2 tablespoons of all-purpose flour.
What kind of chicken broth is best for this recipe?
Low-sodium chicken broth is recommended for preparation.
How many ingredients are required in total?
There are 10 main ingredients in this recipe.
Is this recipe suitable for family gatherings?
Yes, it is described as a crowd-pleaser that is perfect for family gatherings.
What is the seasoning for the filling?
The filling is seasoned with 1 teaspoon of salt, 1/8 teaspoon of pepper, and 1/8 teaspoon of ground thyme.
How do I seal the pie?
Cover the mixture with the top crust or lattice and seal the edges against the bottom pastry.
Is the chicken cooked before it goes into the pie?
Yes, the chicken should be cooked and cubed before being stirred into the sauce.
What makes the pastry a 'double-crust'?
A double-crust means there is a layer of pastry on both the bottom and the top of the pie.
Is this pot pie difficult to make?
No, the recipe is described as easy to prepare despite its hearty and impressive results.