Easy Chicken Pot Pie

Ingredients

• 2chicken breasts, cut into bite-sized pieces
• 120 ml (½ cup)onion, chopped
• 120 ml (½ cup)celery, chopped
• 2 clovesgarlic, minced
• 57 g (¼ cup), dividedbutter
• 40 g (⅓ cup)flour
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)pepper
• 5 ml (1 tsp)Slap Ya Mama® seasoning
• 420 ml (1¾ cups)chicken broth
• 120 ml (½ cup)heavy cream
• 300 g (2 cups)frozen vegetables, thawed
• 110 g (1 cup)sharp Cheddar
• 1 boxrefrigerated pie crusts, brought to room temperature

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Line the pie dish

   Fit one pie crust into the bottom of a pie dish. Keep the second crust aside for the top.

3. 3

   Cook the chicken

   Melt 28 g (2 tbsp) of the butter in a medium saucepan over medium heat. Add the chicken, season with the salt, pepper and Slap Ya Mama®, and cook until done. Lift the chicken out and set it aside.

4. 4

   Soften the vegetables

   In the same saucepan, melt the remaining 28 g (2 tbsp) of butter. Add the onion, celery and garlic, and cook, stirring often, until the onion is translucent and the celery is tender.

5. 5

   Cook the flour

   Sprinkle the flour into the pan, stir it in and cook for 2 minutes.

6. 6

   Thicken the sauce

   Gradually pour in the chicken broth and heavy cream, stirring frequently until the mixture is hot and thickened.

7. 7

   Add the filling

   Stir in the cooked chicken, thawed vegetables and Cheddar. Cook for 5 minutes.

8. 8

   Fill the pie

   Spoon the mixture into the prepared pie dish and cover it with the remaining pie crust.

9. 9

   Seal and vent

   Seal and flute the edges of the pie, then cut several slits in the top crust.

10. 10

    Bake until golden

    Set the pie on a baking sheet and bake for 35–40 minutes, until the crust is golden brown.

11. 11

    Protect the edges

    During the final 10 minutes of baking, cover the crust edges with strips of foil if they are browning too much.

12. 12

    Rest and serve

    Remove the pie from the oven and enjoy.

What is chicken pot pie?

Chicken pot pie is an American savoury pie with a cooked chicken and vegetable filling beneath pastry. The creamy sauce makes the filling hearty, while the crust provides a crisp contrast.

This version builds flavour by cooking the chicken and vegetables in the same saucepan, then thickens the sauce before adding the cheese and frozen vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 408 calories, 17g protein, 30g carbs, 25g fat.

The pastry and flour provide much of the carbohydrate, while butter, cream and pastry contribute much of the fat. Chicken and Cheddar supply protein. Serve a slice with a green salad or vegetables for a fresh counterpoint.

Build flavour in the pan

Chicken first: Season and cook the chicken in butter, then set it aside. Keeping the browned bits in the pan gives the sauce a savoury base.

Vegetables next: Soften the onion, celery and garlic in the remaining butter. Stir often so the garlic does not catch while the celery turns tender.

Get the sauce right

Flour matters: Stir it into the butter and vegetables and cook for the full 2 minutes before adding liquid. This coats the ingredients and helps the sauce thicken smoothly.

Add liquid gradually: Pour in the broth and cream a little at a time while stirring. The mixture should become hot and thick before the chicken, vegetables and cheese go in.

Choose the vegetables and cheese

Frozen vegetables: Thaw them before adding so they do not cool the filling as much or release excess water into the pie.

Sharp Cheddar: Its pronounced flavour complements the creamy sauce. Stir it in with the other filling ingredients and cook for 5 minutes as directed.

Handle the pastry

Room-temperature crust: Let the refrigerated pastry come to room temperature before using it, as specified in the recipe. Fit the first crust into the pie dish and reserve the other for the top.

Seal and vent: Crimp the edges closed and cut several slits in the top crust so steam has a way out. A baking sheet underneath helps catch any filling that bubbles over.

Check browning and doneness

Golden crust: Bake at 220°C (425°F) for 35–40 minutes, looking for a browned top. If the edge darkens too quickly, shield it with foil strips during the final 10 minutes.

Hot filling: The filling is cooked on the hob before baking, so the oven stage mainly brings the pie together and browns the pastry. Let the pie settle briefly after taking it out for easier serving.

What to serve with it

Fresh side: A green salad or steamed green vegetables make a simple contrast to the creamy filling and pastry.

Spoonfuls: This pie is substantial on its own, so a modest portion with a crisp, lightly dressed side is an easy way to balance the plate.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so it cooks at an even pace.
• Stir frequently while softening the onion, celery and garlic.
• Cook the flour for 2 minutes before gradually adding the broth and cream.
• Thaw the frozen vegetables before adding them to the filling.
• Cut several slits in the top crust to vent the pie.
• Use foil strips to shield the crust edges if they brown too quickly.

Variations

• Use mixed vegetables: Choose a thawed frozen vegetable mix for a convenient filling.
• Adjust the seasoning: Use less Slap Ya Mama® seasoning for a milder pie.
• Change the cheese: Swap the sharp Cheddar for another grated cheese with a firm texture.
• Add herbs: Stir chopped thyme or parsley into the filling for a different savoury note.
• Make individual pies: Divide the filling between smaller pie dishes and adjust baking time, checking for a golden crust.

Common mistakes to avoid

• Adding flour and liquid together: Cook the flour in the butter for 2 minutes first, then add the broth and cream gradually while stirring.
• Using frozen vegetables straight from the freezer: Thaw them first so they do not cool or water down the filling.
• Skipping the vents: Cut several slits in the top crust to let steam escape.
• Leaving the edges uncovered: Shield them with foil during the final 10 minutes if they are browning too fast.
• Crowding the pie dish: Spoon the filling into the prepared dish without overfilling it, and bake the pie on a sheet to catch drips.

How to store

Refrigerate leftover pie in a covered container for up to 3 days. Reheat portions in the oven until hot throughout; the pastry may soften somewhat after storage.

Frequently asked questions