Homemade Chicken Pot Pie-SHK

zhy9505 2023年10月21日

0 7 5 minutes read

Homemade Chicken Pot Pie is the ultimate comfort food! The flaky pie crust is filled with a creamy mixture of chicken and vegetables, and the inside is a soft sauce. It’s a hearty and satisfying meal, perfect for a cold winter night or running out of leftover chicken.

Delicious and comfortable homemade chicken pot pie

There was as much meal as the chicken pot pie. It’s a delicious, nostalgic dish full of home. The cream filling is filled with chicken and vegetables, topped with flaky butter shells…it is sacred.

There are a lot of shortcuts you can take to make quick chicken pies. Can be easily eaten, still delicious. But…this is one of the kind of dishes I want to take some time to use. Trust me, your efforts will be fully rewarded. Homemade butter pie crust, plenty of cooked fresh vegetables, and a chicken soup base with ice cream butter will keep your chicken pot pie in legend. This is a meal that family will remember. Delicious, satisfying, delicious comfort food. I promise your family will thank you.

Overhead shot of homemade chicken pie in glass pie with wooden spoon in glass pie.

Ingredients You need to make this homemade chicken pie:

Pie crust-Homemade or store-buy
chicken breast– You can also use leftovers or barbecue chicken
carrot
Potato
onion
celery
squash
Frozen peas
chicken soup– I always use homemade chicken soup
Regular Greek Yogurt– or sour cream

You need the ingredients to make homemade chicken pie.

How to Make the Best Homemade Chicken Pot Pie:

Prepare the crust. Make homemade pie crusts, or use store-made crusts. Press the bottom layer into the pie plate. Place it in the refrigerator with the top casing to allow it to cool when filled.
Cook chicken. Cook chicken (we like chicken (we cook it in a skillet) and cubes. You can also use a barbecue shop or leftover chicken.
Cook vegetables. You need to cook the carrots and potatoes before adding them to the skillet. Otherwise, the pie will still be crispy after baking. After diced the potatoes and cut them into carrots, boil for about 7-8 minutes or slightly tender. Flow away. Next, you will sauté the onion and celery in a large skillet over medium heat until tender and onions are transparent.
Make the chicken pot pie filling. To a skillet, add seasonings, chicken, carrots, potatoes, zucchini, peas, chicken broth and Greek yogurt. Stir to combine and then add extra seasoning if necessary.
Assemble the pie. Pour the filling into the prepared pie crust and add the top crust and grow the edges to the edges. Cut some gaps at the top to allow the steam to escape. If you want, you can brush the crust with heavy cream or wash eggs to create a shiny brown crust.
bake. Bake in a preheated 400 degree oven for 45 minutes, or until the top turns golden and the filling is bubbling again. If the top is brown too quickly, cover it with foil.
Serve. Let the pie cool for 10-15 minutes before serving. enjoy!

Image shows how to make homemade chicken pot pie.

Tips and suggestions

Cook

This meal was a great preparation! You can make the crust in advance and keep it in the refrigerator for up to 24 hours before playing and cooking. Pre-cook the chicken and pre-cook the slices of vegetables. Then, the dinner is cooked, pour it into the crust before you make everything you want to do, and bake!

Can you freeze homemade chicken pot pie?

The chicken pie is a great freezer! There are several different ways you can do this. You can fill the filler and freeze it in a self-sealed bag. When ready to use it, melt the refrigerator overnight and add to the pie crust and bake as directed. You can also freeze the fully assembled pie unbaked. Before freezing, cover with plastic wrap and a layer of aluminum foil. Thaw in the refrigerator overnight before baking. The texture of the shell may be affected when using this method, but it is still delicious!

How long does a homemade chicken pot last in the refrigerator?

Store the remaining chicken pot pie in an airtight container for up to 4 days. For best results, heat in the oven.

change

You can also use this recipe to make a single chicken pie! When I do this I fill the padding in Ramekins, adding only the top layer. You can also bake a complete chicken pot pie if you want without the bottom pastry. This is a great option if you are someone who often encounters moist undercover shells.

Other Chicken Pie Filling Ideas:

Use the remaining turkey instead of chicken
Add fresh herbs: parsley, thyme, rosemary or sage to pair well with chicken pot pie
Switch vegetables: corn, sliced mushrooms, parsnips, mung beans, asparagus, leeks or butternut squash are all delicious choices

The glass plate in the chicken pot has been dug out to display all the chicken and vegetables in the cream sauce.

Looking for more delicious chicken dinner recipes?

Homemade Chicken Pot Pie

Preparation time20 minute

Cooking time45 minute

Total time1 Hour 5 minute

course: Dinner, main course

gourmet food: American

Serve: 6 Serve

Calories: 200KCAL

Make a homemade pie crust recipe. Follow the instructions in step 2 and then place the dough tray in the refrigerator while filling.
Preheat the oven to 400°F.
Cook the chicken and cubes to bite size.
Peel and rinse potatoes. Cut into small bite-sized pieces. Peel the carrot into bites. Add both potatoes and carrots to the medium pot and add enough water to cover. Bring to a boil, then reduce heat and simmer for 7-8 minutes or until slightly tender. Don’t overcook, you just want them to soften. They will be mushy in your pie if you cook for too long, but they will be crunchy in your pie if you don’t cook them. Drain and set aside.
In a large skillet, add 1 tablespoon of olive oil and heat over medium-high. Add the diced onions and celery and cook until tender. Add dry thyme, salt and pepper and stir well. Remove from the heat, add potatoes and carrots, diced zucchini, green peas, chicken broth and Greek yogurt. Stir to combine. Taste the mixture and add more salt and pepper to your preference.
Remove the pie dough from the refrigerator and lay a disk into 12-inch circles. Carefully transfer to the pie dish and press Smooth at the bottom. Add padding. Roll out another dough disk and place it on top of the filling. Trim the edges and flute with your fingers, or press with a fork. Using a sharp knife, add 6-7 slits around the pie to allow the steam to escape.
Place in a preheated oven and bake for 45 minutes, or until the filling is bubbled and the crust is golden brown. I like to put a lined baking tray under the pie to catch any drippings. If the edges are brown, cover with foil or pie cover.
Remove the pie from the oven to the cooling rack. Let it cool for 10-15 minutes before serving. enjoy!