Easy Chicken Pot Pie

$- 1 lb (450g) cooked chicken, shredded - 1 cup frozen mixed vegetables - 1 pre-made pie crust (or 2 if desired) - 1 egg, beaten - 1 cup chicken broth - 1/2 cup heavy cream - 1/2 cup onion, finely chopped - 1 clove garlic, minced - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil For this chicken pot pie, I use simple and fresh ingredients. The cooked chicken is the star. You can shred it from a rotisserie chicken or cook it yourself. The frozen mixed vegetables add color and taste. You'll find peas, carrots, and corn in this mix. A pie crust holds everything together. The liquids come from chicken broth and heavy cream. They create a rich filling. The onion and garlic add depth. Thyme gives an earthy flavor. Don't forget the salt and pepper. They help balance the dish. I also use olive oil to sauté the onion and garlic. This simple list of ingredients helps you make a tasty pot pie. For the full recipe, check out the Cozy Comfort Chicken Pot Pie. 1. Preheat your oven to 425°F (220°C). This step is key to a great crust. 2. In a large skillet, pour in 1 tablespoon of olive oil. Heat it over medium heat. 3. Add 1/2 cup of finely chopped onion and 1 clove of minced garlic. Sauté for 3-4 minutes. You want the onion to turn clear. 4. Now, stir in 1 lb of shredded cooked chicken and 1 cup of frozen mixed vegetables. This mix gives great flavor and color. 5. Pour in 1 cup of chicken broth and 1/2 cup of heavy cream. Next, add 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. 6. Let this mixture simmer gently for 5-7 minutes. It should thicken a bit. Remove it from heat and let it cool for a few minutes. 1. Transfer your savory filling into a pie dish. Spread it evenly. 2. If you want a top crust, lay the second pie crust over the filling. Seal the edges by crimping them with your fingers or a fork. 3. Cut a few slits in the top crust. This lets steam escape while baking. 4. If you're using a single crust, just cover the filling with the crust and seal the edges. 5. Brush the top crust with 1 beaten egg. This gives a beautiful golden finish. 1. Place the pie in your preheated oven and bake for 25-30 minutes. Look for a golden brown crust and bubbling filling. 2. Once it's done, remove the pie from the oven. Let it cool for 10 minutes before serving. This helps the filling set and makes slicing easier. Enjoy making your easy chicken pot pie! For complete details on ingredients and preparation, check the Full Recipe. To create a flaky crust, keep your ingredients cold. Use chilled butter or shortening. Cut it into the flour until it resembles small pebbles. Then, add ice water slowly until the dough holds together. Don’t overmix! If you want to skip making a crust, use a pre-made pie crust. You can find these in the freezer section of most grocery stores. They save time and can taste great. To make the filling better, taste and adjust your seasonings. Add more salt or pepper if needed. You can also try adding herbs like rosemary or sage for extra flavor. Want more veggies? Great idea! Toss in chopped carrots, celery, or bell peppers. These add color and crunch. Frozen mixed vegetables work too, as they are easy and quick. Different ovens can cook differently. If your oven runs hot, check the pie early. Start at 20 minutes and see if it is golden. If using a convection oven, reduce the temperature by 25°F (about 15°C). If you live at a high altitude, increase your baking time. This helps the crust cook through. Start checking for doneness 5 minutes earlier. Adjust as needed to get that perfect golden crust! {{image_4}} You can easily switch out some ingredients in your chicken pot pie. If you want to save time, use rotisserie chicken. It is fully cooked and adds great flavor. Just shred it and mix it in. For those who need a dairy-free option, use coconut milk or almond milk instead of heavy cream. Both will keep your pot pie creamy without the dairy. To give your dish a fresh twist, add some herbs. Rosemary and sage work wonderfully. They bring a lovely aroma and taste to the filling. If you love cheese, try mixing in some shredded cheddar or mozzarella. It adds richness and makes the filling even creamier. If you follow a gluten-free diet, look for gluten-free pie crusts. Many brands offer tasty options that work well in this recipe. For vegetarians, you can create a meat-free version. Use plant-based chicken alternatives and add more veggies, like mushrooms or spinach. This way, you still enjoy a hearty pie without any meat. To keep chicken pot pie fresh, store it in the fridge. Place it in an airtight container. This keeps it safe from bacteria and helps maintain flavor. You can keep it in the fridge for 3-4 days. If you want to eat it later, freezing is a good option. If you want to freeze your pot pie, do this before baking. Assemble the pie as normal, but do not bake it. Wrap the pie tightly in plastic wrap and then foil. This helps prevent freezer burn. You can freeze it for up to 3 months. When you're ready to bake, thaw it in the fridge overnight. Bake it as usual from there. To reheat your leftovers, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Cover the pie with foil to prevent burning. Heat it for about 20-25 minutes. Check that the filling is warm all the way through. If using a microwave, cut a slice and heat it for 2-3 minutes. Make sure the filling is hot throughout before serving. Enjoy your cozy meal again! You can easily make chicken pot pie ahead of time. Start by preparing the filling. Cook the onions and garlic, then add the chicken, vegetables, broth, and seasonings. Let it cool. Next, place the filling in a pie dish. Cover it with the pie crust and seal the edges. You can either refrigerate it for up to two days or freeze it for later. When you're ready to bake, just preheat your oven and bake straight from the fridge or freezer. If frozen, add extra time for cooking. Yes, you can use frozen chicken. Just make sure to cook it fully before adding it to the filling. You can boil it or cook it in a slow cooker. If using frozen chicken, you may want to chop it into smaller pieces. This helps it cook evenly. Make sure it reaches a safe temperature of 165°F (75°C) before mixing it with the other ingredients. Chicken pot pie pairs well with several side dishes. You might enjoy a fresh green salad for a light crunch. Roasted vegetables also make a great side, adding flavor and color. Mashed potatoes add comfort and creaminess. For a fun twist, try serving it with garlic bread or a warm biscuit. Each of these sides complements the savory filling of the pot pie perfectly. This blog post covers chicken pot pie, from ingredients to serving tips. You learned about the main components like chicken, veggies, and seasonings. I shared step-by-step instructions to make your pie and enhance its flavor. Plus, I provided tips for perfecting your crust and adjusting cooking times. Remember, you can customize it with various ingredients and dietary options. Store leftovers safely or freeze them for later. Enjoy making this comforting dish as a family favorite in your home. Happy cooking!$

Savor the warmth of home-cooked goodness with this Cozy Comfort Chicken Pot Pie recipe! Made with tender shredded chicken, vibrant veggies, and a creamy filling wrapped in a golden crust, it’s the perfect dish for any occasion. Discover step-by-step instructions and tips to create this hearty favorite. Click through to explore all the details and treat your family to a delicious meal tonight!

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Ingredients

1 lb (450g) cooked chicken, shredded

1 cup frozen mixed vegetables (including peas, carrots, and corn)

1 cup chicken broth

1/2 cup heavy cream

1/2 cup onion, finely chopped

1 clove garlic, minced

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 pre-made pie crust (or 2 if you desire a top crust)

1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 425°F (220°C).

In a large skillet, pour in the olive oil and heat it over medium heat. Add the finely chopped onion and minced garlic, cooking them together until the onion becomes translucent, which should take about 3-4 minutes.

Stir in the shredded chicken along with the frozen mixed vegetables. Next, pour in the chicken broth and heavy cream, followed by adding the dried thyme, salt, and black pepper. Allow the mixture to simmer gently for about 5-7 minutes, letting it thicken slightly. Once done, remove it from heat and set aside to cool for a few minutes.

Transfer the savory filling into a pie dish, ensuring it is evenly distributed. If you choose to use a top crust, lay the second pie crust over the filling and firmly seal the edges by crimping them with your fingers or a fork. Be sure to cut a few slits in the top crust to allow steam to escape while baking.

If opting for a single crust pie, simply cover the filling with the pre-made crust and seal the edges similarly.

Using a pastry brush, gently brush the top crust with the beaten egg. This will ensure a lovely golden finish when baked.

Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust turns golden brown and the filling begins to bubble up.

Once the pie is golden and aromatic, remove it from the oven and allow it to rest for 10 minutes before serving. This helps the filling to set, making it easier to slice.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

- Presentation Tips: For a charming touch, serve your chicken pot pie with a sprinkle of fresh parsley on top and a side of mixed greens for a refreshing contrast. Enjoy!