Chicken Pot Pie IX is a comforting classic that brings warmth to any table. This recipe combines tender chicken with a creamy vegetable filling all wrapped in a flaky golden crust. It’s the perfect dish for cozy family dinners or when you want a hearty meal that feels like a hug in a bowl.
We love how this version balances rich flavors with simple ingredients you likely have on hand. Whether you’re a seasoned cook or just starting out, this Chicken Pot Pie IX recipe is straightforward and satisfying. Let’s dive into making a timeless favorite that’s sure to become a staple in your kitchen.
Ingredients
To create our Chicken Pot Pie IX that bursts with comfort and flavor, we carefully select ingredients that build richness and depth in every bite. Below is a detailed list of what we need to assemble the perfect filling, crust, and seasonings for this classic dish.
For the Filling
We use fresh vegetables and tender chicken to create the creamy base that defines our Chicken Pot Pie IX. Each ingredient contributes to the hearty texture and balanced flavor.
- 3 cups cooked, shredded chicken breast (preferably roast or boiled)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/2 cup onion, finely chopped
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- Salt and freshly ground black pepper to taste
For the Crust
Our flaky crust is essential for the signature texture of the Chicken Pot Pie IX. We prefer a homemade pastry for its buttery crumb and resilience to sogginess.
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 3 to 4 tablespoons ice water
Additional Ingredients and Seasonings
These extra enhancements help to elevate the dish with aroma and seasoning complexity that perfectly complements our filling and crust.
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1 large egg, beaten (for egg wash)
- Fresh parsley for garnish (optional)
| Ingredient Group | Measurement Details |
|---|---|
| Chicken | 3 cups cooked and shredded |
| Vegetables | Carrots 1 cup diced, peas 1 cup, celery 1/2 cup, onion 1/2 cup chopped |
| Dairy & Butter | Butter 3 tbsp (filling), Butter 1/2 cup (crust), Milk 2/3 cup |
| Flour & Broth | Flour 1/3 cup (filling), Flour 1 1/4 cups (crust), Chicken broth 1 3/4 cups |
| Seasonings | Thyme 1 tsp, Sage 1/2 tsp, Garlic powder 1/2 tsp, Salt and pepper to taste |
| Egg & Garnishes | 1 large egg beaten (egg wash), Fresh parsley optional |
By using these ingredients with precise measurements we ensure our Chicken Pot Pie IX offers that rich, creamy filling and crisp, golden crust every time.
Equipment Needed
To master the Chicken Pot Pie IX recipe, having the right equipment ensures efficiency and perfect results. Below is a detailed list of essential tools we will use throughout the preparation.
- Large skillet or sauté pan: For cooking the chicken and sautéing vegetables evenly.
- Medium saucepan: To prepare the creamy sauce base for the filling.
- Mixing bowls: Multiple sizes help us combine ingredients and prepare the dough.
- Measuring cups and spoons: Precision is key for consistent flavor and texture.
- Whisk: To blend flour into butter and broth smoothly for the sauce.
- Rolling pin: For rolling out our flaky homemade crust to the perfect thickness.
- 9-inch pie dish or baking dish: The ideal size to assemble and bake the pie evenly.
- Pastry brush: To apply the egg wash, creating a golden crust.
- Knife and cutting board: For chopping vegetables and shredding cooked chicken.
- Fork or two forks: To shred the cooked chicken breast.
To organize this equipment visually and check for readiness, we created the following table:
| Equipment | Purpose |
|---|---|
| Large skillet or sauté pan | Cook chicken & sauté vegetables |
| Medium saucepan | Prepare creamy filling sauce |
| Mixing bowls | Combine filling ingredients and prepare crust |
| Measuring cups & spoons | Measure liquids, flour, and seasonings accurately |
| Whisk | Blend roux smoothly in sauce |
| Rolling pin | Roll out pie crust evenly |
| 9-inch pie dish | Assemble and bake pot pie |
| Pastry brush | Apply egg wash for golden crust |
| Knife and cutting board | Chop vegetables, shred cooked chicken |
| Forks | Shred chicken breast |
Equipping ourselves with these tools allows us to achieve the rich, creamy filling and flaky, golden crust that make the Chicken Pot Pie IX truly memorable. Let’s move forward confidently knowing our kitchen setup is complete.
Prep Work
Before we dive into assembling our Chicken Pot Pie IX, let’s focus on essential prep work. Proper preparation ensures a smooth cooking process and enhances the dish’s rich flavors and textures.
Preparing the Vegetables
Start by washing and drying all fresh vegetables to maintain crispness and color.
- Dice the carrots and celery into small, uniform pieces, about 1/4 inch, to allow even cooking.
- Finely chop the onion so it melts seamlessly into the creamy filling.
- Measure out the frozen peas and keep them ready to add last to retain their bright color and fresh taste.
Take care to prep everything before cooking to maintain the freshness and balance in the filling.
Cooking the Chicken
We want tender, juicy chicken that pulls apart easily:
- Use boneless, skinless chicken breasts for lean meat.
- Poach the chicken gently in simmering water or chicken broth for about 15 minutes until fully cooked but not dry.
- Remove the chicken and let it cool slightly before shredding with two forks or chopping finely.
Poaching in broth adds flavor while keeping the chicken moist—a crucial step for the filling’s texture.
Making the Pie Crust (If Homemade)
For that flaky, buttery crust signature to Chicken Pot Pie IX, follow these steps precisely:
- Combine all-purpose flour and salt in a large mixing bowl.
- Cut chilled unsalted butter into small cubes and incorporate it using your fingertips or a pastry cutter until the mixture reaches coarse crumbs.
- Add ice water gradually, 1 tablespoon at a time, stirring until the dough just comes together without being sticky.
- Form the dough into a disk, wrap with plastic, and chill for at least 30 minutes before rolling out.
This process prevents overworking gluten and keeps the crust tender and flaky.
| Ingredient | Measurement | Preparation |
|---|---|---|
| All-purpose flour | 2 1/2 cups | Measured, sifted if desired |
| Salt | 1 tsp | Mixed with flour |
| Unsalted butter | 1 cup (2 sticks) | Chilled, cubed |
| Ice water | 4-6 tbsp | Gradually added |
Chilling the dough after mixing makes rolling out easier and helps achieve that perfect golden crust.
Directions
Follow these clear and precise steps to create the perfect Chicken Pot Pie IX with a rich filling and a flaky golden crust. Let’s begin by preparing the creamy filling, then assemble the pie, and finally bake it to perfection.
Making the Filling
- Sauté the Vegetables
In a large skillet over medium heat, melt 3 tablespoons of butter. Add the diced onion, celery, and carrots. Cook, stirring occasionally, for 5-7 minutes until the vegetables soften and the onions become translucent.
- Add Flour and Seasonings
Sprinkle 1/3 cup of all-purpose flour evenly over the cooked vegetables. Stir constantly for 2 minutes to cook the flour and create a roux. Then add 1/2 teaspoon each of dried thyme, sage, garlic powder, salt, and pepper.
- Incorporate Liquids
Gradually whisk in 2 cups of chicken broth and 1 cup of milk. Continue stirring until the mixture thickens and becomes smooth and creamy, about 4-5 minutes.
- Combine Chicken and Peas
Add 3 cups of cooked, shredded chicken breast and 1 cup of frozen peas (no need to thaw). Stir to evenly distribute the chicken and peas throughout the sauce. Remove the filling from heat and set aside.
Assembling the Chicken Pot Pie IX
- Prepare the Pie Dish
Lightly grease a 9-inch pie dish with butter or non-stick spray.
- Roll Out Pie Crust
On a floured surface, roll out half of the chilled dough into a 12-inch circle. Gently transfer this to the pie dish, pressing it into the corners.
- Add the Filling
Pour the prepared filling into the bottom crust, spreading it evenly.
- Top Crust
Roll out the remaining dough to cover the pie. Trim excess dough, then pinch the edges of the top and bottom crust together to seal.
- Vent and Egg Wash
Cut 3-4 slits in the top crust to allow steam to escape. Brush the crust with 1 beaten egg for a beautiful golden finish.
Baking Instructions
| Step | Details | Temperature | Time |
|---|---|---|---|
| Preheat oven | Set oven to | 400°F (205°C) | — |
| Initial bake | Bake uncovered | 400°F (205°C) | 20 minutes |
| Reduce heat and cover | Cover edges with foil to prevent burning | 350°F (175°C) | 25-30 minutes |
| Rest after baking | Let pie cool slightly to set filling | — | 10 minutes |
- Place the assembled pie on the middle rack and bake at 400°F (205°C) for 20 minutes.
- Reduce the temperature to 350°F (175°C) and cover the pie edges with foil to avoid burning. Continue baking for another 25-30 minutes until the crust is golden and the filling bubbles.
- Remove the pie from the oven and let it rest for at least 10 minutes before slicing to allow the filling to set properly.
Serving Suggestions
To elevate our Chicken Pot Pie IX experience, pairing it with the right sides and presentation tips enhances the flavors and creates a well-rounded meal.
Complementary Side Dishes
- Fresh Garden Salad
A crisp salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette provides a refreshing contrast to the rich and creamy pot pie.
- Roasted Seasonal Vegetables
Roasted carrots, Brussels sprouts, or asparagus tossed with olive oil and herbs add texture and depth without overpowering the main dish.
- Garlic Mashed Potatoes
Creamy mashed potatoes with a hint of garlic go perfectly with the savory notes of the pie and satisfy hearty appetites.
Beverage Pairings
- White Wine: Choose a dry Chardonnay or Sauvignon Blanc to balance the richness of the pie.
- Iced Herbal Tea: A cool, mildly sweet tea with lemon refreshes the palate without masking flavors.
Serving Tips
- Pre-slice the Pie: Let the pie rest 10 minutes after baking for easier slicing and to allow the filling to set.
- Garnish Creatively: Sprinkle freshly chopped parsley or thyme leaves on top before serving for a burst of color and aroma.
- Plate Composition: Serve each slice alongside a small portion of your side salad or vegetables for an attractive presentation.
Serving Temperature and Portion
| Attribute | Recommendation |
|---|---|
| Ideal Serving Temp | Warm, around 130°F (54°C) |
| Portion Size | 1/6 of the 9-inch pie |
| Rest Time | 10 minutes before slicing |
“Letting the pie rest is the key to a clean slice and the best flavor enjoyment.”
Incorporating these serving suggestions will make your Chicken Pot Pie IX meal not only delicious but also impressively complete and enjoyable.
Storage and Leftovers
Proper storage is key to enjoying leftover Chicken Pot Pie IX without sacrificing its flaky crust or creamy filling. Here’s how we recommend handling leftovers for the best taste and texture.
Cooling and Refrigeration
- Allow the Chicken Pot Pie IX to cool completely at room temperature before storing. This prevents condensation, which can make the crust soggy.
- Wrap the pie tightly with plastic wrap or aluminum foil to preserve moisture and avoid absorbing other fridge odors.
- Refrigerate the pie within 2 hours of baking to ensure food safety.
Refrigerator Storage
- Store Chicken Pot Pie IX in the fridge at or below 40°F (4°C).
- Leftovers will keep well for 3 to 4 days in the refrigerator.
| Storage Method | Duration | Temperature |
|---|---|---|
| Refrigeration | 3 to 4 days | ≤ 40°F (4°C) |
| Freezing | Up to 3 months | ≤ 0°F (-18°C) |
Freezing for Longer Storage
- To freeze, wrap the Chicken Pot Pie IX tightly in plastic wrap, then in aluminum foil or place in a sealable freezer bag to prevent freezer burn.
- Label with the date and freeze at 0°F (-18°C) or below.
- The pie can be frozen for up to 3 months without losing quality.
Reheating Leftovers
- For oven reheating, preheat to 350°F (175°C).
- Place leftover Chicken Pot Pie IX on a baking sheet to catch any spills.
- Cover the pie loosely with foil to prevent over-browning the crust.
- Reheat for 20 to 30 minutes, or until the filling is hot and bubbly.
- Remove foil during the last 5 minutes to crisp the crust.
- Avoid microwaving if possible, as this softens the crust and causes uneven heating.
Tips for Optimal Freshness
- Reheat only the portion you plan to eat to avoid repeated heating which diminishes flavor and texture.
- Garnish with a sprinkle of fresh parsley or thyme after reheating to brighten flavors.
- Use airtight containers or wrap leftovers securely to maintain the pie’s rich creaminess and flaky crust.
“Storing and reheating your Chicken Pot Pie IX properly ensures you enjoy every bite as if freshly baked.”
By following these storage and reheating techniques, our Chicken Pot Pie IX leftovers remain just as comforting and delicious as when we first served them.
Conclusion
Chicken Pot Pie IX is more than just a meal—it’s a comforting experience that brings warmth and satisfaction to any table. With its rich filling and flaky crust, it’s a dish that invites us to slow down and enjoy the simple pleasures of home cooking.
By following the recipe and tips we’ve shared, you’ll create a pot pie that’s both hearty and elegant, perfect for family dinners or special occasions. Once you try it, this classic will quickly become a favorite in your kitchen rotation.
Frequently Asked Questions
What is Chicken Pot Pie IX?
Chicken Pot Pie IX is a classic comfort food dish featuring tender chicken and a creamy vegetable filling inside a flaky, homemade pie crust. It offers a hearty and satisfying meal, perfect for family dinners.
What ingredients do I need for the filling?
You need cooked shredded chicken breast, diced carrots, frozen peas, celery, onion, butter, flour, chicken broth, milk, salt, pepper, and seasonings like thyme, sage, and garlic powder.
How do I make the pie crust?
The crust is made from all-purpose flour, salt, chilled butter, and ice water. The dough is mixed, chilled, then rolled out for a flaky, golden finish when baked.
What equipment is needed to prepare Chicken Pot Pie IX?
Essential tools include a large skillet, medium saucepan, mixing bowls, measuring cups and spoons, whisk, rolling pin, 9-inch pie dish, pastry brush, and knives for chopping.
How should I cook the chicken for the pie?
Poach boneless, skinless chicken breasts in simmering broth until tender and moist before shredding for the filling.
How do I assemble and bake the pie?
Roll out the crust, fill with the creamy chicken and vegetable mixture, seal the top crust, apply an egg wash, and bake at the recommended temperature until the crust is golden and the filling bubbles.
What are good serving suggestions for Chicken Pot Pie IX?
Serve with a fresh garden salad, roasted vegetables, or garlic mashed potatoes. Pair with a dry Chardonnay, Sauvignon Blanc, or iced herbal tea for a complete meal.
How do I store and reheat leftovers?
Cool the pie completely, wrap tightly, refrigerate within two hours, and consume within 3-4 days or freeze up to 3 months. Reheat in a 350°F oven covered with foil, uncovering near the end to crisp the crust.