Chicken Pot Pie Recipe: A Comforting Classic for Rainy Evenings
When the rain taps against the windows and the world feels a little gray, nothing lifts the spirits like the smell of a homemade chicken pot pie baking in the oven. This dish isn’t just food—it’s a hug in a casserole dish. Growing up, rainy days meant cozy dinners that warmed both the house and the heart, and chicken pot pie was often the star of the show.
This recipe combines hearty vegetables, tender chicken, and a creamy sauce, all tucked under a flaky, golden crust. Trust me, you’ll be sneaking spoonfuls straight from the pan before it even hits the table.
Why This Chicken Pot Pie Recipe Is Perfect for Rainy Days
Chicken pot pie is the ultimate comfort food. Its creamy filling and buttery crust bring back memories of family dinners and cozy evenings by the fire. This version is made with simple, fresh ingredients, and while it’s easy enough for a weeknight dinner, it’s also impressive enough for guests.
Ingredients for Chicken Pot Pie
- For the Filling:
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onion (the classic mirepoix)
- 2 tablespoons butter (plus more for the chicken)
- 1½ cups frozen peas
- 2 cups chicken broth
- 1 can cream of chicken soup
- 2 tablespoons flour
- For the Chicken:
- 2–3 chicken breasts (cut into cubes)
- Salt, pepper, garlic powder, onion powder, paprika, and poultry seasoning (to taste)
- For the Crust:
- 1 sheet of pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Step-by-Step Instructions
1. Prepare the Mirepoix
Start by sautéing the mirepoix—celery, carrot, and onion—in butter over medium heat. Cook until the vegetables are tender, about 5–6 minutes, then set them aside.
2. Cook the Chicken
In the same pan, melt a couple more pats of butter. Add the cubed chicken, seasoned liberally with salt, pepper, garlic powder, onion powder, paprika, and poultry seasoning. Sauté for about 10 minutes, or until the chicken is cooked through.
3. Create the Creamy Sauce
Sprinkle the flour over the chicken, stirring to coat evenly. Let the flour cook for about 4–5 minutes, then stir in the chicken broth, cream of chicken soup, and frozen peas. Add the sautéed veggies back into the pan and let everything simmer for 5–6 minutes, allowing the sauce to thicken.
4. Assemble the Pot Pie
Transfer the filling to your chosen casserole dish or deep-dish pie pan. Cover the filling with the pie crust, pressing the edges to seal. Cut a few small slits in the crust to allow steam to escape, and brush the top with an egg wash for a beautifully golden finish.
5. Bake to Perfection
Place the pot pie in a preheated oven at 350°F and bake for approximately 40 minutes, or until the crust is golden brown and flaky.
Tips for the Best Chicken Pot Pie
- Customize the Veggies: Don’t have peas or carrots? Swap them out for green beans, corn, or whatever vegetables you love.
- Use Rotisserie Chicken: Short on time? A rotisserie chicken works wonderfully in this recipe.
- Double the Recipe: Chicken pot pie freezes beautifully! Make two—one for tonight and one for a future rainy evening.
A Dish Worth the Effort
There’s something magical about a homemade chicken pot pie, especially on a dreary rainy evening. The warm, savory aroma fills the house, promising a meal that’s as comforting as it is delicious.
Recreate this recipe and let it become your go-to dish for cozy nights. After all, a little homemade love goes a long way in turning a rainy day into a memorable one.
