I’m excited to share my Chicken Potato Pot Pie with you. This dish is a warm, savory pie filled with tender chicken, creamy potatoes, and fresh vegetables that will make you feel right at home.
Level: Easy
Total Time: 1 hour 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 6 servings
I love making this Chicken Potato Pot Pie because it blends the goodness of chicken and potatoes in a comforting meal. It’s a hearty dish that hides healthy ingredients in a delicious way, perfect for sharing with the whole family.
Description
To make this pie, I start by simmering cubed potatoes in a flavorful chicken broth with a bay leaf and a dash of black pepper. Once the potatoes have softened, I add in frozen mixed vegetables and chopped celery for extra crunch. I then carefully reserve the broth and use it to make a smooth sauce by cooking flour in melted butter. After slowly whisking in the broth, I combine the sauce with the potatoes, vegetables, tender chicken, and even sliced hard-boiled eggs for added richness. I spoon the mixture into a casserole dish, cover it with a flaky pie crust, and bake until the crust turns golden brown and crispy.
Ingredients
• 3 1/2 cups chicken broth
• 1 bay leaf
• 1/2 tsp black pepper
• 2 cups peeled potatoes, cubed
• 16 oz package frozen mixed vegetables
• 1 celery rib, chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups cubed cooked chicken
• 4 hard-boiled eggs, sliced
• 1 (9-inch) refrigerated pie crust
Directions
- Prepare the Filling:
In a Dutch oven over medium heat, combine the chicken broth, bay leaf, black pepper, and cubed potatoes. Bring to a boil and simmer for 5 minutes. Add the mixed vegetables and chopped celery, then reduce the heat and cook for an additional 10 minutes until everything is tender. Remove the bay leaf and drain the broth, reserving it for later use. - Make the Sauce:
In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute while stirring constantly. Gradually whisk in the reserved broth until the sauce is smooth. Add the potatoes, vegetables, chicken, and sliced hard-boiled eggs to the sauce. Mix gently until all the ingredients are well combined, then remove the pan from the heat. - Assemble the Pot Pie:
Preheat your oven to 400°F. Spoon the filling into a 2 1/2 quart casserole dish. Lightly flour your work surface and roll out the pie crust until it is large enough to cover the dish. Place the crust over the filling and press the edges to seal. - Vent and Bake:
Using a sharp knife, cut six 1-inch slits in the top of the crust to let steam escape during baking. Place the dish in the oven and bake for 30 minutes or until the crust is golden brown. - Serve:
Remove the pot pie from the oven and let it cool for 5 minutes before serving hot.
Process Details
• Cooking the Potatoes: I make sure the potatoes are cut into even cubes so they cook uniformly and remain tender without falling apart.
• Building the Sauce: Slowly whisking in the broth helps avoid lumps, resulting in a smooth, creamy sauce that ties the filling together.
• Pie Crust: Rolling out the crust on a floured surface ensures it covers the dish evenly, and making slits on top allows steam to escape, keeping the crust crisp.
Tips for Success
• Even Cubes: Cut your potatoes into similar sizes to ensure they cook evenly.
• Constant Whisking: Stir the flour and broth mixture continuously to prevent any lumps in your sauce.
• Check the Filling: If the sauce seems too thick, add a little extra broth to achieve your desired consistency.
• Secure the Crust: Press the edges of the crust firmly to seal in the filling and prevent any leaks.
Serving Ideas
• Hearty Meal: Serve this pot pie as a complete meal with a side of fresh garden salad or steamed green vegetables.
• Family Dinner: It makes an excellent centerpiece for a family dinner, bringing comfort and warmth to the table.
• Leftover Magic: Enjoy leftovers the next day, either reheated on the stovetop or in the microwave for a quick lunch.
Nutrition Info (Approximate per Serving)
• Calories: 350–400
• Fat: 12–15 grams
• Carbohydrates: 30–35 grams
• Protein: 25–30 grams
I believe my Chicken Potato Pot Pie is a wonderful way to enjoy a comforting meal that feels like home. With its rich, creamy filling and a perfectly crisp crust, this dish is sure to become a family favorite. I hope you enjoy making and savoring this pot pie as much as I do, and I’d love to hear your thoughts once you try it!
