Comfort food has the uncanny ability to lift your spirits and provide amazing flavor, and this old fashioned chicken pot pie recipe by recipe developer Ting Dalton is a prime example. Unwinding with a warm plate of home cooked food is definitely a relaxing way to taper down at the end of the day, and Dalton couldn’t agree more. "This is such a comforting dish that can easily be made and shared by the whole family," Dalton explains of this recipe.
Besides providing flavor and warmth, comfort food is often a practical solution to using leftover ingredients. "It’s also a great way to use up leftover chicken and vegetables," Dalton says of this chicken pot pie. Although creative new recipes can be a fun way to experiment in the kitchen, sometimes all you’re craving is a generous serving of a classic comfort food. Whether you make this old fashioned chicken pot pie to enjoy immediately or freeze it in portions so that it’s always available, you won’t be disappointed.
Gather up the ingredients for this old fashioned chicken pot pie
Before you can start cooking your old fashioned chicken pot pie, you’ll want to make sure that you have the right ingredients. For starters, you’ll need butter and all-purpose flour, along with minced garlic, salt, white pepper, and Italian seasoning for added flavor. You’ll also want milk, water, and a chicken broth cube. "If you want to be a little more decadent you could also substitute half the milk with cream," Dalton suggests.
It isn’t a chicken pot pie without chicken, so you’ll also need some shredded, cooked chicken — a great opportunity to use up leftovers. Next, be sure to have some frozen mixed vegetables on hand, along with cooked, peeled, and cubed potatoes. To keep things simple, Dalton uses refrigerated pie crust. And finally, to add a shiny finish to your pot pie, you’ll need an egg wash — simply beat the egg before brushing it on top of the crust. "I love how you can make a really hearty pie without making the pastry from scratch," Dalton remarks of the simplicity of using a store-bought crust.
Begin by cooking the potatoes
Start off by preheating your oven 425 F so it’ll be nice and hot once you’re ready to bake the chicken pot pie. Next, place a large pot of salted water on the stovetop and bring it to a boil. While the water is boiling, peel and cube two potatoes. As soon as bubbles start to form, add the cubed potatoes to the water and cook them for 6 to 8 minutes. "You want them to be tender but not too soft," Dalton explains. When the potatoes are cooked, drain them and set them aside until it’s time to add them to the filling.
Make the chicken pot pie filling
To make the chicken pot pie’s filling, you’ll start by making a roux to build a rich, flavorful base for the pie filling. Place a saucepan on the stovetop over medium heat and melt ⅓ cup of butter. Once it’s melted, add ⅓ cup of flour, 2 cloves of minced garlic, a teaspoon of Italian seasoning, and ½ teaspoon each of salt and white pepper. Stir all of the ingredients together until they are properly blended.
Now it’s time to add the remainder of the ingredients to make the creamy pie filling. Whisk in 2 cups of milk and ⅔ cup of water. Add a cube of chicken broth to the mixture and bring it to a boil. Leave the sauce to cook for 1 to 2 minutes, regularly stirring the ingredients so that the consistency thickens. When the texture is velvety, remove the pot from the heat to prevent it from cooking any further or sticking to the bottom.
Stir in the chicken and vegetables then transfer to a baking dish
It’s now time to add all of the goodies into the creamy sauce you’ve just prepared. Stir in 2 cups of shredded cooked chicken and another 2 cups of frozen mixed vegetables. You don’t have to thaw the vegetables entirely, but make sure to mix them into the sauce evenly. Finally, stir in the cooked cubed potatoes, distributing them throughout. Transfer the contents of the pot into an 11×11-inch baking dish, spreading the filling to fit the dish.
Roll out the pie dough and cover the chicken mixture
Thankfully, there’s no need to make your own pie crust with Dalton’s store-bought hack. All the same, you’ll want to roll the dough out to fit over your pie dish. Make sure to lightly flour the surface you’re using to prevent sticking. When you’re satisfied with the size, place the crust over the chicken mixture in the pie dish. Carefully crimp the edges and press it against the sides of the pie dish to create a seal. With a small knife, cut a few slits in the top of the crust so that steam can escape as the filling heats up. Finally, using a pastry brush, paint the top of the crust with the beaten egg wash.
Bake the chicken pot pie and serve
The oven should be nice and hot at 425 F by now, so transfer the dish to a rack and bake your chicken pot pie for 25 minutes, or until the top is golden brown. Remove it from the oven when it’s ready and allow it to cool down slightly before serving. If you’re extra hungry, Dalton suggests to serve this tasty pot pie with green vegetables. "If you’re feeling a little naughty French fries or buttery mash with extra gravy," she adds. This old fashioned chicken pot pie can be frozen for up to three months — simply reheat it in the oven to get your comfort food fix at any time!
- 2 potatoes, peeled and cubed
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon white pepper
- ⅔ cup water
- 2 cups milk
- 1 chicken broth cube
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables
- 1 refrigerated pie crust
- 1 egg, beaten
- Preheat the oven to 425 F.
- Cook the potatoes in salted boiling water for 6 to 8 minutes — they should be tender but not too soft.
- Drain the water and set the potatoes aside.
- In a saucepan, melt the butter over medium heat.
- Stir in the flour, minced garlic, Italian seasoning, salt, and pepper until they blend and create a roux.
- Gradually whisk in the water, milk, and chicken broth cube and bring them to a boil.
- Next, cook and stir the contents of the saucepan until they thicken for 1 to 2 minutes, then remove the pan from the heat.
- Stir in the shredded chicken, potatoes, and mixed vegetables.
- Transfer the mixture into a suitable pie dish, approximately 11×11 inches in size.
- On a lightly floured surface, roll out the pie crust so that it fits over the pie dish.
- Place the crust over the chicken mixture and crimp the edges, pressing against the sides of the baking dish.
- Cut slits across the top to let the steam escape.
- Brush the pastry with the beaten egg wash.
- Bake the chicken pot pie for 25 minutes or until the crust is golden brown.