Are you ready to make a delicious homemade chicken pot pie filling? There’s nothing quite like the warmth and comfort of a pot pie straight from the oven. With our straightforward recipe, you can whip up a filling that’s sure to impress your family and friends, perfect for a cozy dinner or a special gathering.
In this article, we’ll guide you through the steps of preparing the chicken, cooking the vegetables, and creating a creamy sauce. So, gather your ingredients, put on your apron, and join us in making a chicken pot pie filling that’s deliciously satisfying. Get ready to impress with a dish that’s sure to ask for seconds!
Ingredients for Homemade Chicken Pot Pie Filling
To make the chicken pot pie filling, you’ll need the following:
| Ingredients | Quantity |
|---|---|
| Chicken breasts or thighs | 2 cups, cooked and shredded |
| Carrots, diced | 1 cup |
| Frozen peas | 1 cup |
| Onion, diced | 1/2 cup |
| Celery, diced | 1/2 cup |
| Garlic cloves, minced | 2 cloves |
| Butter | 1/4 cup |
| All-purpose flour | 1/4 cup |
| Chicken broth | 2 cups |
| Milk or heavy cream | 1 cup |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Store-bought or homemade pie crust | 2 sheets |
| Egg, beaten | 1 |
How to Prepare the Chicken for Pot Pie Filling
Prepping your chicken before adding it to your pot pie filling allows for an even distribution of chicken throughout the filling and ensures a lean and tender texture. Follow these steps to cook your chicken perfectly.
1. Gather the Ingredients
Start by getting everything you need to prep the chicken:
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
2. Remove Excess Fat and Bones
First, take off any extra fat or bones from the chicken. This makes sure your pot pie filler is lean and tender.
3. Cut the Chicken into Bite-Sized Pieces
Then, chop the chicken into small pieces. This helps mix it smoothly into the pot pie and spreads the chicken evenly in the dish.
4. Season the Chicken
In a bowl, mix the olive oil with the chicken and season with salt and pepper. Stir gently so the chicken gets evenly coated.
5. Cook the Chicken
Warm up a skillet to medium heat and cook the seasoned chicken. Continue cooking for about 5 minutes, or until it’s properly warmed and slightly browned.
Cooking the Vegetables for the Pot Pie Filling
Now that you’ve prepped your chicken, it’s time to add some colorful, perfectly cooked veggies to your chicken pot pie. Here’s how to prepare them to make your filling even better.
1. Selection of Fresh Vegetables
Start by selecting fresh vegetables. Carrots, peas, celery, and onions are great choices because they mix well in terms of flavors and colors. Opt for seasonal vegetables to ensure the best taste and freshness.
2. Proper Vegetable Preparation
Thoroughly wash the vegetables then peel and chop them into small, uniform pieces. This ensures they cook evenly and integrate beautifully into your pie.
3. Blanching for Texture and Color
Blanch your vegetables for 1 to 3 minutes to keep them tender and bright. Boil them in salted water until just tender. Then, cool them quickly in ice water to keep their color.
4. Slow Sautéing for Enhanced Flavors
Next, sauté the blanched veggies for about 3 to 7 minutes. Use a bit of olive oil or butter and cook them slowly until they’re just right. This brings out their flavors and makes them even tastier.
5. Seasoning to Taste
Once cooked, season the vegetables. Use salt, pepper, and your favorite herbs and spices. Play with different seasonings to tailor it to your taste.
Making the Creamy Sauce for Chicken Pot Pie Filling
The creamy sauce is essential for a good chicken pot pie. It makes all the ingredients come together and adds velvety smoothness to every bite. Follow these steps for a rich and flavorful sauce that will enhance your filling.
1. Gathering the Ingredients
You’ll need the following:
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- Salt and pepper to taste
2. Cooking the Roux
Melt the butter over medium heat until foaming. Add the flour and whisk continuously until the mixture is smooth and turns a light golden brown, about 1 to 2 minutes.
3. Adding the Liquid
Slowly add the chicken broth, whisking constantly to prevent lumps. Then, pour in the milk and keep whisking until the sauce thickens. Season with salt and pepper to your liking.
4. Simmering and Thickening
Reduce the heat to low and let the sauce simmer gently for about 5 to 10 minutes, stirring occasionally. This step helps thicken the sauce to the perfect consistency for your pot pie filling.
Assembly and Baking of the Chicken Pot Pie
Once you’ve prepared the chicken, cooked the vegetables, and made the sauce, it’s time to assemble and bake your pot pie. Start by rolling the pie crust and lining a pie dish with it. Make sure it covers the dish completely, trimming any extra dough from the edges.
Next, pour your chicken pot pie mix into the dish, spreading it evenly. This mix, with chicken and veggies in a creamy sauce, will be the tasty filling of your pie.
Cover the filling with another layer of crust. You can make simple slits in it or go for a more decorative lattice design. These openings aren’t just for looks; they allow steam to escape, preventing the crust from becoming soggy.
Tip: Brush the top crust with beaten egg or melted butter before baking for a golden color and shine.
Now, it’s time to bake. Preheat your oven to 400°F (200°C) and place the pie dish on a baking sheet to catch any drips and ensure even cooking. Bake for 30-40 minutes, until the crust is golden brown and the filling is bubbling with deliciousness.
Let the pot pie cool a bit after baking. This helps the filling thicken, so it’s easier to cut and serve. A rested pie keeps its shape and tastes better.
When it’s ready, slice up the pie and serve it alongside a fresh salad, steamed vegetables, or your favorite side dish. Enjoy the fruits of your labor—a homemade chicken pot pie that’s sure to impress.
Related Article: Chicken pot pie goes well with many sides. If you’d like to explore our recommendations, check out our article on the best sides to serve with chicken pot pie.
Variations and Additions to Customize Your Pot Pie Filling
Homemade pot pies can be unique, and that’s what’s great about making them yourself. With our chicken pot pie recipe as a start, you can try lots of variations. Add different veggies, spices, or something special. Here are some ideas to get you started:
1. Veggie Delight:
Want a veggie version? Leave out the chicken and just fill your pot pie with colorful veggies like carrots, peas, corn, and green beans, and it’ll be a vegan-friendly delight!
2. Herbs and Spices Galore:
To enhance the taste, experiment with herbs and spices. Add fresh rosemary, thyme, or sage for an earthy flavor, or include paprika or cayenne for a spicy kick. Find the mix that tastes best to you.
3. Seafood Sensation:
Transform your pot pie into a delightful seafood dish by adding shrimp, crab, or chunks of fish. Just make sure the seafood is properly cooked to enjoy this ocean-inspired version.
4. Exotic Flair:
If you’re up for an adventure, try exotic ingredients. Coconut milk, curry paste, or lemongrass can add exciting flavors. These additions bring a touch of global cuisine to your kitchen.
Tips for Storing Chicken Pot Pie Leftovers
Once you’ve enjoyed your meal, you might have leftovers. Here’s how to keep them tasty for later:
- Cooling: Let your pot pie cool completely on a wire rack to prevent the crust from getting soggy.
- Refrigerating: Put leftovers in an airtight container or wrap them well. Keep in the fridge for 3 to 4 days.
- Freezing: If you won’t be eating the leftovers soon, wrap them in aluminum foil or use a freezer-safe container. They’ll last 2 to 3 months.
- Reheating: Ready to eat your pot pie again? Preheat your oven to 350°F (175°C) and reheat it on a baking sheet for about 20 to 25 minutes or until it’s warm throughout. This method keeps the crust crispy and the filling creamy.
FAQ
Can I make the chicken pot pie filling ahead of time?
Yes, prepare the filling, let it cool, and store it in the fridge for up to 2 days. Warm it on the stove before adding it to the pie crust and baking.
Can I use a store-bought pie crust instead of making my own?
Absolutely, a store-bought pie crust works fine. Bake the crust as the package says, then add your filling and bake according to your recipe.
Can I substitute the chicken with another protein?
Definitely! Turkey, beef, or even tofu are great substitutes. Adjust the cooking times and seasonings accordingly.
Can I make the pot pie filling without dairy?
Yes, use dairy-free margarine or oil and coconut milk in the sauce to make it dairy-free. Choose substitutes that suit your dietary needs.
