Easy Chicken Pot Pie is as stated, easy. It’s also delish. So clearly you need to make it! (And keep it in your weekly fall rotation.) Store-bought pie crust makes this classic chicken pot pie a cinch!

There are certain dishes that have the power to transport us back to simpler times, evoking memories of cozy family gatherings and the comforting aroma wafting from the kitchen. One such dish is the classic Chicken Pot Pie, a savory masterpiece that has been delighting taste buds for generations. With its golden crust, creamy filling, and tender chunks of chicken, this timeless comfort food embodies warmth, nostalgia, and the unmistakable taste of home.

Chicken Pot Pie is a dish that holds a special place in the hearts of many, as it conjures up images of grandmothers and great-aunts meticulously crafting the perfect pie from scratch. The recipe itself is a labor of love, requiring attention to detail and a deep appreciation for the art of traditional cooking. While modern convenience has made pre-packaged versions readily available, nothing quite compares to the joy of creating a homemade Chicken Pot Pie from start to finish.

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At its core, Chicken Pot Pie is a harmonious blend of simple ingredients. Succulent chicken pieces mingle with a medley of vegetables, typically including carrots, peas, and potatoes, all bound together in a velvety sauce. This comforting filling is encased in a flaky, buttery crust that seals in the flavors and adds a delightful textural contrast. Each bite offers a symphony of flavors that perfectly complement one another, creating a truly satisfying dining experience.

The beauty of Chicken Pot Pie lies not only in its taste but also in its versatility. While the classic recipe remains beloved, variations abound, allowing for creative adaptations and personal touches. Some may opt for a twist by adding herbs and spices like thyme or rosemary to elevate the flavors, while others may experiment with different vegetables or even incorporate unique ingredients like mushrooms or leeks. Regardless of the variations, the essence of Chicken Pot Pie remains constant—a comforting, soul-warming dish that brings people together around the dinner table.

What sets Chicken Pot Pie apart is the care and attention to detail required in its preparation. From rolling out the perfect crust to achieving the ideal balance of flavors in the filling, each step demands a certain level of craftsmanship and culinary expertise. This dedication is what makes Chicken Pot Pie a labor of love—a dish that embodies the timeless traditions of home cooking and the importance of passing down family recipes from one generation to the next.

In a world where convenience often trumps tradition, taking the time to create a homemade Chicken Pot Pie becomes an act of defiance—a commitment to preserving the art of cooking and the rich heritage of our culinary past. It is a reminder that sometimes the most fulfilling meals are the ones that require time, patience, and a genuine connection to the ingredients we use.

So, whether you’re a seasoned cook or a curious novice, let the aroma of a freshly baked Chicken Pot Pie fill your kitchen, inviting you to embrace the time-honored tradition of preparing a dish that nourishes both the body and the soul. Celebrate the simplicity and comfort that this iconic recipe brings, and allow yourself to savor the flavors and memories that unfold with each delightful bite.

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Ingredients

• 2 tbsp + 2 tsp olive oil
• 1 lb chicken tenderloins
• 2 tbsp unsalted butter
• 1 cup diced celery
• 1 cup diced russet potato
• 1 cup diced carrot
• 1 cup chopped onion
• 1 tsp salt
• 1/4 cup + 2 tbsp all-purpose flour
• 1 1/2 cups warm low-sodium chicken stock
• 1/2 cup warm whole milk
• 1/3 cup dry sherry
• 3/4 cup frozen peas
• 1 large egg + 2 tbsp water
• 1 package store-bought pie crusts (2 crusts, one for top, one for bottom)

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Instructions:

1 ) Preheat oven to 375 degrees. Grease a 9.5-inch glass pie pan.
Season chicken breasts liberally with salt on both sides and with just a little bit of black pepper,.

2 ) Heat a large skillet to medium heat. Once the skillet is hot. Add two teaspoons of olive oil.

3 ) Cook the chicken until golden brown on both sides and cooked through, about 2-3. minutes on one side, 1-2 minutes on the other. Remove from pan and set aside.

4 ) Add the remaining olive oil and butter to the same pan. Add celery, potato, carrot, onion, and salt. Stir with a wooden spoon. Sauté veggies until they are slightly softened, but not cooked through, about 2-3 minutes. Add flour. Stir to combine. Cook for 1 minute.

5 ) Turn the heat off and slowly whisk in chicken stock and whole milk, making sure there are no lumps. Whisk in sherry. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. Bring the mixture to a boil, then reduce to a simmer. Simmer until very thick, 2-3 minutes. While the sauce and veggies are simmering, chop the chicken into bite-sized pieces. When the sauce is thick, add chicken and season to taste with PLENTY of salt and pepper.

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6 ) Add frozen peas in, stir. Set aside.

7 ) Whisk water and egg together in a small bowl. Place one crust in the bottom of the prepared pan. Pour the pot pie mixture on top. Brush the bottom crust with egg wash and cover with another crust. Fold the top crust under, sealing the top and bottom crust. Crimp edges of crust. Brush the entire top with more egg wash (be generous!). If desired, sprinkle with dried thyme.

8 ) Use a sharp knife to cut vents in the top of the crust to allow steam to escape while baking,. Bake in the oven until top crust is golden brown and filling is bubbling, about 45 minutes. Cool for five minute before serving.

Recipe Notes: I like to add the chicken stock and milk to a liquid measuring cup and heat it in the microwave for 45 seconds so they are both warm,

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