Chicken pot pie is a classic comfort food that never goes out of style. With its flaky crust and creamy filling packed with tender chicken and vegetables, it’s the perfect dish to warm us up on chilly days. The All Recipes Chicken Pot Pie IX takes this beloved favorite to the next level with a rich, savory sauce and just the right balance of flavors.
We love how this recipe combines convenience with homemade goodness, making it easy to whip up a satisfying meal any night of the week. Whether you’re cooking for family or friends, this pot pie delivers hearty satisfaction in every bite. Let’s dive into this timeless dish that’s sure to become a staple in our recipe collection.
Ingredients
To create the perfect All Recipes Chicken Pot Pie IX, we need to carefully select ingredients that build layers of flavor and texture. Below are the components essential for a rich and satisfying pot pie.
For the Filling
The filling combines tender chicken with fresh vegetables and herbs for that classic, comforting taste.
- 3 cups cooked chicken, diced (preferably roasted or poached)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper to taste
For the Crust
A flaky buttery crust provides the signature golden top to seal in the savory goodness.
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6 to 8 tablespoons ice water
For the Sauce
The creamy sauce binds all the filling ingredients together with bold flavor and a velvety texture.
| Ingredient | Measurement |
|---|---|
| Unsalted butter | 4 tablespoons |
| All-purpose flour | ¼ cup |
| Chicken broth | 2 cups |
| Whole milk | 1 cup |
| Heavy cream | ½ cup |
| Salt | 1 teaspoon |
| Freshly ground pepper | ½ teaspoon |
This combination of ingredients will deliver the rich sauce and the hearty filling encased in a perfectly flaky crust, true to the beloved All Recipes Chicken Pot Pie IX tradition.
Equipment Needed
To make the All Recipes Chicken Pot Pie IX perfectly, we need the right equipment to ensure every step goes smoothly and the final dish comes out flaky and flavorful. Here is a detailed list of what we’ll need:
- Mixing Bowls: For combining the filling ingredients and the dough. Use medium and large bowls for easy mixing and prepping.
- Chef’s Knife: A sharp knife is essential for dicing vegetables and cutting chicken into bite-sized pieces.
- Cutting Board: A sturdy board to safely chop all our fresh ingredients.
- Measuring Cups and Spoons: Accurate measurement tools for gathering flour, butter, broth, and seasoning needed for the crust and creamy sauce.
- Rolling Pin: To roll out the buttery crust evenly for that perfect flaky texture.
- Large Skillet or Sauté Pan: We’ll use this to cook the filling, sauté vegetables, and simmer the rich sauce.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the sauce and filling without scratching the skillet.
- Whisk: To blend the flour and butter into a smooth roux and to mix the milk and cream seamlessly.
- 9-inch Pie Dish or Deep Baking Dish: This is critical for baking the chicken pot pie. It should be deep enough to hold the generous filling and the crust.
- Oven Mitts: For safely handling the hot pie dish when removing it from the oven.
- Pastry Brush: Optional but helpful to brush the crust with egg wash for a beautiful golden finish.
We’ve summarized the must-have equipment below for a quick glance:
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine filling and dough ingredients |
| Chef’s Knife | Chop vegetables and chicken |
| Cutting Board | Safe chopping surface |
| Measuring Cups/Spoons | Precise ingredient measurement |
| Rolling Pin | Roll out flaky crust |
| Large Skillet | Cook filling and prepare sauce |
| Wooden Spoon/Spatula | Stir filling and sauce safely |
| Whisk | Blend roux and liquids smoothly |
| 9-inch Pie Dish | Bake the pie evenly |
| Oven Mitts | Protect hands handling hot dish |
| Pastry Brush (optional) | Apply egg wash for crust sheen |
Equipping ourselves with these tools allows us to focus on creating the rich sauce, tender filling, and flaky crust that make the All Recipes Chicken Pot Pie IX a beloved classic. Having the right equipment is the first step toward a seamless cooking experience and a delicious homemade pie.
Prep Work
Proper prep work sets the foundation for a flawless All Recipes Chicken Pot Pie IX. Let’s organize our steps carefully to ensure each component is ready for assembly and baking.
Preparing the Vegetables
We start by preparing the fresh vegetables that bring vibrant color and texture to our pot pie filling.
- Carrots: Peel and dice 2 medium carrots into small uniform pieces for even cooking.
- Celery: Wash and finely chop 2 stalks.
- Onion: Peel and dice 1 medium onion.
- Garlic: Mince 2 cloves to release their aroma.
- Peas: Measure 1 cup of fresh or frozen peas and set aside.
Tip: Uniform chopping ensures the vegetables cook evenly and blend seamlessly into the creamy sauce.
Cooking the Chicken
The chicken should be tender and flavorful, forming the hearty center of the pot pie.
- Select about 2 cups cooked chicken, preferably rotisserie or boiled and shredded.
- Season the chicken lightly with salt and pepper.
- Cook in a medium skillet over medium heat just to warm through if using pre-cooked chicken.
- If cooking raw chicken breasts:
- Heat 1 tablespoon butter in the skillet.
- Sear chicken breasts for 5-6 minutes per side until golden and cooked through (internal temp 165°F).
- Allow to cool slightly before shredding.
| Chicken Cooking Details | Measurement/Time | Notes |
|---|---|---|
| Chicken Quantity | 2 cups | Cooked and shredded |
| Butter for Cooking | 1 tablespoon | For searing if needed |
| Cook Time for Raw Chicken | 5-6 minutes per side | Until internal temp 165°F |
Making the Sauce
Our rich sauce binds all ingredients and infuses flavor into the pot pie.
- Melt 4 tablespoons unsalted butter in a large skillet over medium heat.
- Whisk in 1/3 cup all-purpose flour to create a roux. Cook for 2 minutes without browning.
- Gradually whisk in 1 3/4 cups chicken broth, continuing to whisk until smooth.
- Add 1/2 cup milk and 1/2 cup heavy cream for creaminess.
- Cook the sauce until it thickens, about 5-7 minutes over medium-low heat.
- Season with 1 teaspoon dried thyme, salt, and pepper to taste.
- Remove from heat once the sauce is velvety and thick.
Note: Continuous whisking is essential to prevent lumps and achieve a smooth, creamy sauce base.
With these critical prep steps completed, we will have perfectly ready components to assemble a classic, comforting All Recipes Chicken Pot Pie IX with a rich filling locked inside a flaky crust.
Directions
Let’s bring together all our prepared ingredients to create the rich and comforting All Recipes Chicken Pot Pie IX. Follow these detailed steps to assemble and bake this classic dish flawlessly.
Assembling the Pot Pie
- Preheat your oven to 425°F (220°C) to ensure it’s ready once the pie is assembled.
- Roll out the chilled pie crust on a lightly floured surface using a rolling pin until it forms a circle about 12 inches in diameter.
- Transfer the rolled crust gently into a 9-inch pie dish, pressing it firmly to fit evenly along the sides and bottom without stretching.
- Pour the prepared creamy chicken and vegetable filling into the crust, spreading it out evenly.
- Roll out the second batch of dough (for the top crust) to the same size or slightly larger, then carefully place it over the filling.
- Trim the excess dough from the edges of both crusts to about 1/2 inch beyond the pie dish rim.
- Seal the edges by folding the bottom crust edge over the top and pinching together firmly to create a decorative ridge.
- Cut slits in the top crust — at least 3 to 4 slits — to allow steam to escape during baking. This prevents sogginess and ensures a flaky texture.
- Optional: Lightly brush the top crust with beaten egg or milk for a golden, glossy finish.
- Place the assembled pie on a baking sheet to catch any drips during baking.
Baking Instructions
| Step | Temperature & Time | Notes |
|---|---|---|
| Initial bake | 425°F (220°C) / 15 mins | High heat sets crust and creates flakiness |
| Lower temperature bake | 350°F (175°C) / 30-35 mins | Cooks filling fully and browns crust |
| Rest | 10-15 minutes | Allows filling to thicken before serving |
- Bake the pot pie at 425°F for 15 minutes to start baking the crust with intense heat.
- Reduce oven temperature to 350°F and continue baking for 30 to 35 minutes. The crust will turn golden brown and the filling will bubble gently.
- Check for doneness: The crust should be golden and the filling bubbling through the slits.
- Remove the pie from the oven and let it rest for 10 to 15 minutes. Resting lets the rich filling set up for clean slices.
- Slice and serve warm for maximum comfort and flavor.
“Perfect assembly and precise baking are the keys to a classic, flaky, and savory All Recipes Chicken Pot Pie IX.”
By following these steps with care we ensure every bite delivers the balance of rich sauce tender chicken and crisp golden crust that makes this dish unforgettable.
Serving Suggestions
Once our All Recipes Chicken Pot Pie IX has rested and cooled slightly, it is ready to serve. To elevate the dining experience and complement the rich, flaky crust and savory filling, consider these serving suggestions:
- Pair with a light, fresh salad: A crisp green salad with a lemon vinaigrette cuts through the richness of the pie. Try mixed greens, cherry tomatoes, cucumber slices, and slivered almonds for crunch.
- Offer steamed or roasted vegetables: Lightly steamed asparagus, green beans, or roasted Brussels sprouts pair well without overpowering the flavors.
- Add a tangy side sauce: A small bowl of cranberry chutney or a dollop of spicy mustard adds contrast and depth to each bite.
- Serve with a warm beverage: Hot herbal tea or a glass of Chardonnay complements the creamy textures and herbaceous notes of the pot pie.
Suggested Side Pairings Table
| Side Dish | Flavor Profile | Purpose |
|---|---|---|
| Mixed Green Salad | Fresh, citrusy, crunchy | Balances creamy filling |
| Steamed Asparagus | Mild, crisp | Adds texture without heaviness |
| Cranberry Chutney | Sweet, tangy | Provides bright, contrasting flavor |
| Roasted Brussels Sprouts | Earthy, slightly bitter | Adds complexity and warmth |
| Chardonnay Wine | Buttery, slightly oaky | Enhances richness of pot pie |
For plating, slice the chicken pot pie into generous wedges and place on warmed plates. Garnish with fresh parsley or thyme sprigs to reinforce the herb flavors within the pie. Serve immediately to enjoy the perfect balance of creamy filling, flaky crust, and accompanying sides.
Make-Ahead Tips
Preparing the All Recipes Chicken Pot Pie IX in advance saves valuable time and ensures a stress-free meal when hunger strikes. Here are essential make-ahead strategies to maintain the dish’s signature flaky crust and rich, creamy filling:
Prepare and Store the Filling Ahead
- Cook the filling fully—including chicken, vegetables, and sauce—following the recipe instructions.
- Cool the filling completely at room temperature before storing to prevent condensation from sogging the crust.
- Transfer to an airtight container and refrigerate for up to 2 days.
- When ready to assemble, gently reheat the filling on low heat, stirring occasionally to maintain the smooth, creamy texture.
Make the Pie Crust in Advance
- Prepare the crust dough as described, then wrap it tightly in plastic wrap.
- Store in the refrigerator for up to 2 days.
- Alternatively, freeze the dough for up to 1 month; thaw overnight in the refrigerator before use.
- Roll out the chilled dough just before assembling for the best flaky texture.
Assemble and Freeze the Pie
For ultimate convenience, assemble the entire chicken pot pie before baking:
| Step | Instruction |
|---|---|
| Assemble the pie | Add cooled filling to unbaked crust, cover with top crust, seal edges, and cut steam vents |
| Wrap the pie | Use plastic wrap and aluminum foil to prevent freezer burn |
| Freeze | Store the wrapped pie for up to 1 month |
| Bake from frozen | Preheat oven to 400°F (205°C). Bake for 45 minutes covered with foil, then 15 minutes uncovered |
“Baking directly from frozen preserves the rich sauce and flaky crust without compromising quality.“
Thawing Recommendations
- For best results, thaw the frozen assembled pie in the refrigerator overnight before baking.
- Use the baking instructions as if baking from fresh for even cooking.
By incorporating these make-ahead tips, we ensure our All Recipes Chicken Pot Pie IX delivers comforting flavors and flaky perfection every time — with less last-minute effort.
Storage and Leftovers
To preserve the flaky crust and the creamy, flavorful filling of All Recipes Chicken Pot Pie IX, proper storage is essential. Follow these steps to keep your pot pie fresh and delicious for later enjoyment.
Cooling and Refrigerating
- Allow the pie to cool completely at room temperature, about 1 to 2 hours. This prevents condensation which can make the crust soggy.
- Cover the pie loosely with aluminum foil or plastic wrap to preserve moisture without trapping steam.
- Place the pie in the refrigerator. It will stay fresh for up to 3 to 4 days.
Freezing for Long-Term Storage
We can freeze the entire chicken pot pie or just the filling.
| Storage Method | Duration | Tips |
|---|---|---|
| Fully assembled pie | Up to 2 months | Wrap tightly in plastic wrap and foil. |
| Filling only | Up to 3 months | Store in an airtight container. |
| Pie crust (unbaked) | Up to 1 month | Wrap in plastic wrap and place in freezer bag. |
- For the assembled pie, freeze before baking for best texture preservation.
- When ready to bake, thaw in the refrigerator overnight before baking.
Reheating Leftovers
To maintain the signature rich sauce and flaky crust when reheating, follow these tips:
- Preheat your oven to 350°F (175°C).
- Cover the edges of the pie crust with foil to prevent over-browning.
- Bake the pie for 20 to 25 minutes if refrigerated or 45 to 55 minutes if frozen and thawed.
- Check the internal temperature; it should reach 165°F (74°C) for safe consumption.
- Let the pie rest for 5 to 10 minutes before serving to allow the filling to thicken.
Quick Microwave Reheating (Not Recommended for Whole Pie)
- Heat individual portions in a microwave-safe dish on medium power for 2 to 3 minutes.
- This method may soften the crust, so it’s best used for convenience when texture is less critical.
“Proper storage and careful reheating are key to enjoying the comforting goodness of All Recipes Chicken Pot Pie IX again and again without sacrificing flavor or texture.”
By following these storage and reheating guidelines, we can extend the life of our delicious pot pie while preserving its classic qualities.
Conclusion
All Recipes Chicken Pot Pie IX stands out as a reliable go-to for a hearty and satisfying meal. Its rich sauce, tender filling, and flaky crust come together seamlessly to create a dish that feels both comforting and special. With straightforward prep and baking steps, it fits perfectly into our busy weeknight routines.
By mastering this recipe and using the make-ahead tips, we can enjoy a classic favorite anytime without stress. Whether served fresh or reheated, it maintains the flavors and textures that make chicken pot pie a beloved comfort food. Adding this recipe to our collection means having a delicious, crowd-pleasing meal ready whenever we need it.
Frequently Asked Questions
What makes All Recipes Chicken Pot Pie IX different from traditional chicken pot pie?
It features a rich, creamy sauce and a perfectly flaky crust, with a balanced mix of tender chicken and fresh vegetables, enhancing the classic recipe’s flavors and texture.
What are the key ingredients needed for this chicken pot pie recipe?
Tender chicken, carrots, celery, peas, onion, garlic, herbs (thyme, parsley), butter, flour, chicken broth, milk, heavy cream, all-purpose flour, salt, and cold unsalted butter for the crust.
What equipment is needed to make this chicken pot pie?
Mixing bowls, chef’s knife, cutting board, measuring cups and spoons, rolling pin, large skillet, whisk, 9-inch pie dish, oven mitts, and optionally a pastry brush.
How should I prepare the vegetables and chicken for the filling?
Chop fresh vegetables finely and cook chicken beforehand (using pre-cooked or raw chicken breasts), then combine with the creamy sauce for the filling.
What are the baking instructions for All Recipes Chicken Pot Pie IX?
Bake at a high temperature initially to set the crust, then reduce heat to finish cooking, ensuring a golden crust and fully cooked filling. Let the pie rest before serving.
Can I make All Recipes Chicken Pot Pie IX ahead of time?
Yes, you can prepare and store the filling or pie crust ahead, assemble and freeze the pie, and follow reheating instructions for convenience.
How should I store leftovers and reheat the chicken pot pie?
Cool completely, refrigerate for 3-4 days or freeze longer. Reheat in the oven or microwave using recommended methods to keep the crust flaky and filling creamy.
What are some good side dishes to serve with chicken pot pie?
Light green salad with lemon vinaigrette, steamed or roasted vegetables, tangy cranberry chutney, and warm drinks like herbal tea or Chardonnay complement the pie well.
How do I achieve a flaky pie crust?
Use cold unsalted butter, avoid overworking the dough, roll it out evenly, and follow proper baking temperatures to ensure a crisp, flaky crust.
Why is continuous whisking important when making the sauce?
It prevents lumps and ensures a smooth, creamy texture that binds the filling ingredients together perfectly.