As winter approaches with its chilly atmosphere, it’s bringing the perfect excuse for making hearty, comforting dishes that are full of warmth and delicious flavors!
One of my favorite specials is chicken pot pie- a tasty dish that makes you feel cozy on even the coldest days. With its creamy filling and buttery, flaky crust on top, the chicken pot pie brings a wave of comfort, warming you up from the inside out with every delicious bite. The piping hot pie straight from the oven and the icy weather outside make the cold winter days extra magical.
Just because it’s been known as a comfort food, don’t think chicken pot pie isn’t ready to party!
With its gorgeous, flaky, golden crust that puffs up as it bakes, the pie creates a stunning appearance on a dinner table. Made of chicken, veggies, and aromatic herbs(thyme, mixed herbs), the pot pie is a yummy combination of crunch and flavor.
As the savory chicken filling is neatly tucked inside, it’s a mess-free treat that’s perfect for gatherings, picnics, or any occasion when you want to impress without any stress.
Variations Of Chicken Pot Pie You Must Try
Vegetarian Pot Pie
You can make this pot pie entirely vegetarian to suit your diet! Of course, the chicken will be out of the picture in that case, but don’t worry; the extra veggies will take their place and bring new textures to the dish.
You can add sauteed mushrooms, zucchini, broccoli, spinach, sweet potatoes, or any other veggies of your choice. Chickpeas and tofu work great as protein alternatives. For a touch of extra richness, I recommend finishing the dish with a splash of cream and chopped parsley to add freshness to the overall meal.
Cheesy Chicken Pot Pie
Do you have a cheese lover in the family? No problem! You can customize this recipe easily to accommodate cheese in it!
For a rich and creamy finish, you can go for classic Mozzarella and cheddar cheese. Sprinkle the cheese gradually into the filling mixture while stirring continuously to avoid any lumps. As cheese adds saltiness to the dish, you may need to adjust the seasoning accordingly to balance the flavor of the recipe.
Spicy Chicken Pot Pie
Spice makes everything better, and the chicken pot pie recipe is no exception!
The recipe isn’t crafted to be spicy at all, but that doesn’t mean you can’t crank up the flavor. To make the dish spicy, sprinkle chili flakes, a small amount of cayenne pepper, smoked paprika, a pinch of chipotle powder, or a drizzle of hot sauce to the filling mixture. As a bit of spice goes a long way, be careful not to overdo it and ruin the creamy balance of the dish.
To balance out the spicy flavor, you may consider adding more veggies like tomatoes, sweet potatoes, black beans, corn, and carrots that add a touch of sweetness and complement the heat.
Seafood Pot Pie
Want a completely different take on the chicken pot pie dish? Swap out the chicken for seafood!
The creamy filling pairs beautifully with various seafood options, including shrimp, scallops, crab meat, lobsters, and clams. Whichever option you choose, make sure to cook the seafood slightly before adding it to the filling. This way, the seafood won’t get overcooked in the oven and will maintain its tender and juicy texture. Also, consider substituting the vegetable stock with seafood broth for a rich and more flavorful base.
Chicken Pot Pie Recipe, Tasty Comfort Food
Ingredients
For Cooking The Chicken
- 5 cups / 1.2 l Hot Water
- 1 tsp / 6 g Salt
- 1 tbsp / 15 g Ginger Garlic Paste
- ½ tsp / 1 g Black Pepper
- 3 medium-size Chicken Breasts
For Pot Pie Filling
- 5 tbsp / 70 g Butter
- 1 cup / 160 g Minced Onion
- 1 tbsp / 8 g Minced Garlic
- 1 cup / 101 g Celery (Diced)
- 1 cup / 128 g Carrot (Diced)
- 1 cup / 210 g Potato (Diced)
- â…“ cup / 42 g All-Purpose Flour
- 2 cups / 475 ml Chicken Stock
- 1 / 375 ml and 1/2 cups Milk
- 1 tsp / 6 g Salt
- 1 tbsp / 2 g Mixed Herbs
- 1 cup / 145 g Frozen Peas
- ½ tsp / 1 g Black Pepper
- 2 tbsp / 8 g Parsley (Chopped)
For Assembly
- Store-bought Puff Pastry
- Egg (For Egg Wash)
Equipments
- Small Bowls
Instructions
Prepare The Chicken
- Grab a Dutch oven and place it on the stove over high heat.
- Pour 5 cups of hot water into the Dutch Oven.
- Add 1 tsp of salt and 1 tbsp of garlic ginger paste into the water. Stir the water lightly to combine.
- Sprinkle ½ tsp of black pepper for added flavor.
- Using tongs, place 3 medium-sized chicken breasts into the Dutch oven.
- Cover and cook over medium-low heat for 20 minutes.
- Once cooked, take the chicken breasts out of the pot and place them on a plate. Using a fork, shred the chicken into small pieces while it’s still hot. Set it aside for later use.
Saute Onion, Garlic and Vegetables
- Take a large skillet, Dutch oven, or Frying pan and put it on the stove over medium-high heat.
- Add 5 tbsp of butter to the pot and let it melt.
- Add 1 cup of minced onion and 1 tbsp of minced garlic to the melted butter. Fry the onion and garlic for 1-2 minutes.
- Add 1 cup of diced celery, 1 cup of diced carrot, and 1 cup of diced potato into the pot. Saute the vegetables for 5-6 minutes until they begin to soften.
Simmer and Season The Pie Filling
- Add â…“ cup of all-purpose flour to the mix and stir for 1-2 minutes to coat the vegetables.
- Pour 2 cups of chicken stock and 1 and ½ cups of milk into the pot. Let the mixture simmer for a few minutes until it thickens.
- Sprinkle 1 tsp of salt over the veggie fillings.
- Season the mixture with 1 tbsp of mixed herbs and stir to combine.
Add Peas and Shredded Chicken
- Toss 1 cup of frozen peas into the Dutch oven and stir.
- Add the cooked chicken you shredded earlier into the pot and stir to combine.
- Sprinkle ½ tsp of black pepper and 2 tbsp of chopped parsley into the filling mixture.
- Using a spoon, stir to combine everything and remove the Dutch oven from the heat.
Assemble The Pot Pies
- Take a ramekin and fill it generously with the chicken and veggie mixture, leaving a small gap at the top for sealing it with pastry.
- Repeat the previous step and continue filling up ramekins until all the chicken and veggie mixture is used.
- Place a store-bought puff pastry sheet on a chopping board.
- Use an upside-down ramekin to cut out circular pieces of pastry to fit the top part of the ramekins.
Seal and Bake The Pot Pies
- Grab the ramekins you prepared with chicken and veggie fillings and lightly brush the edges with egg wash.
- Place the circular pastry cut-out on top of the ramekins and fold down the edges to seal them.
- Brush each pastry with egg wash and make 3 small slits on the top.
- Preheat your oven to 356 degrees Fahrenheit or 180 degrees Celsius and bake the pot pies for about 20-25 minutes.
- Grab a spoon and break through the baked, golden brown pastry to enjoy the delicious chicken pot pie fillings inside!
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