Carla’s Chicken Pot Pie recipe brings comfort food to a whole new level with its creamy filling and flaky golden crust. This classic dish has been a family favorite for years, combining tender chicken, fresh vegetables, and rich gravy in every bite. It’s the perfect meal to warm us up on chilly evenings or to share with loved ones around the table.
What makes Carla’s version stand out is its balance of flavors and easy-to-follow steps that anyone can master. Whether you’re a seasoned cook or just starting out, this recipe delivers a hearty and satisfying dinner that feels homemade. Let’s dive into creating this timeless comfort dish that’s sure to become a staple in our kitchen.
Ingredients
To make Carla’s Chicken Pot Pie, we gather fresh ingredients that build the rich flavors and flaky textures. Below are the components separated by their purpose for easy preparation.
For the Chicken Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas, fresh or frozen
- 1 cup potatoes, peeled and cubed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Pie Crust
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups | Sifted |
| Cold unsalted butter | 1 cup (2 sticks) | Cut into small cubes |
| Ice water | 6-8 tablespoons | Add gradually |
| Salt | 1 teaspoon | Enhances crust flavor |
For the Sauce
- 4 tablespoons unsalted butter
- ½ cup all-purpose flour
- 2 cups chicken broth, low sodium preferred
- 1 cup whole milk or heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
These ingredients combine to deliver the creamy, comforting taste that makes our Chicken Pot Pie a beloved classic.
Equipment Needed
To achieve Carla’s Chicken Pot Pie Recipe perfection, having the right equipment is essential. These tools ensure efficient preparation and that the dish turns out with the ideal texture and flavor.
- Mixing Bowls
We need medium and large mixing bowls for combining the pie crust ingredients and the chicken filling separately. Choose non-reactive materials like glass or stainless steel.
- Rolling Pin
A sturdy rolling pin helps us roll out the flaky pie crust evenly, ensuring a perfect thickness for crispness.
- Saucepan
Use a medium saucepan to prepare the creamy sauce base. It offers excellent control over heat and prevents burning.
- Skillet or Sauté Pan
A large skillet is necessary to sauté vegetables and chicken before combining with the sauce.
- Measuring Cups and Spoons
Precise measurement is key. We use standard measuring cups and spoons to maintain balance in flavor and texture.
- Baking Dish (9-inch pie dish)
We recommend a ceramic or glass pie dish to bake the pot pie evenly and keep the crust golden and crisp.
- Whisk
Essential for blending the sauce smoothly and avoiding lumps.
- Pastry Cutter or Food Processor
Use either a manual pastry cutter or a food processor to cut cold butter into the flour for the pie crust’s flaky texture.
- Sharp Knife and Cutting Board
For chopping vegetables and diced cooked chicken uniformly.
- Aluminum Foil or Pie Shield
To cover the crust edges halfway through baking, preventing excessive browning.
- Oven Mitts
Safety first—protect our hands when handling the hot baking dish.
Equipment Summary Table
| Equipment | Purpose | Tips |
|---|---|---|
| Mixing Bowls | Mixing crust and filling | Choose non-reactive materials |
| Rolling Pin | Rolling out pie crust | Roll evenly for consistent thickness |
| Saucepan | Cooking sauce | Use medium heat control |
| Skillet or Sauté Pan | Sautéing chicken and vegetables | Use large pan for even cooking |
| Measuring Cups & Spoons | Accurate measurement | Use standard tools |
| Baking Dish (9-inch) | Baking chicken pot pie | Ceramic or glass for even heating |
| Whisk | Blending sauce smoothly | Avoid lumps |
| Pastry Cutter/Food Processor | Cutting butter into flour | Keep butter cold |
| Knife and Cutting Board | Chopping vegetables and chicken | Uniform pieces for even cooking |
| Aluminum Foil or Pie Shield | Protect crust edges during baking | Cover halfway through baking |
| Oven Mitts | Handling hot dishes | Ensure proper grip and protection |
By assembling these essential tools before we begin, we streamline the process of creating Carla’s Chicken Pot Pie, allowing us to focus on the balance of flavors and textures that make this dish an enduring family favorite.
Prep Work
Before we begin assembling Carla’s Chicken Pot Pie, let’s ensure all components are prepped for a smooth cooking process. Proper prep work sets the foundation for a flavorful and perfectly textured pie.
Preparing the Chicken
- Use about 3 cups of cooked chicken, preferably roasted or poached for moistness.
- Cut the chicken into bite-sized pieces, roughly 1/2-inch cubes.
- If starting with raw chicken breasts:
- Season with salt and pepper.
- Cook in a skillet over medium heat with a small amount of oil for 6-8 minutes per side until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before chopping.
- Use a sharp knife for clean cuts, ensuring even cooking in the filling.
Chopping the Vegetables
Our vegetables include carrots, potatoes, onion, garlic, and peas which contribute to the pie’s hearty texture and fresh flavor.
| Vegetable | Preparation Details | Size / Quantity |
|---|---|---|
| Carrots | Peel and chop | 1 cup, diced (1/2 inch cubes) |
| Potatoes | Peel and chop | 1 cup, diced (1/2 inch cubes) |
| Onion | Peel and finely chop | 1 medium onion |
| Garlic | Peel and mince | 2 cloves |
| Peas | Fresh or frozen, thaw if frozen | 1 cup |
- Keep vegetable pieces uniform for even cooking.
- Saute onion and garlic until translucent to enhance their sweetness.
Making the Pie Crust (Optional: Store-bought vs. Homemade)
- For the pie crust, we recommend handcrafting the crust anytime we can to achieve that flaky buttery texture that elevates our chicken pot pie.
Homemade Pie Crust Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups | Cold |
| Unsalted butter | 1 cup (2 sticks) | Cold and cut into cubes |
| Ice water | 6-8 tablespoons | Keep very cold |
| Salt | 1 teaspoon | For flavor |
Steps for Homemade Crust:
- Combine flour and salt in a mixing bowl.
- Cut in cold butter using a pastry cutter or food processor until mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until dough just holds together.
- Divide dough into two discs, wrap in plastic, and chill for at least 1 hour before rolling.
Store-bought crust can save time and works well for a quick version. Opt for a high-quality brand and thaw according to package instructions.
By completing these prep steps, we prepare ourselves to build the luscious layers of Carla’s Chicken Pot Pie with confidence and ease.
Making Carla’s Chicken Pot Pie Recipe
Let’s dive into the heart of Carla’s Chicken Pot Pie Recipe by mastering each essential step. We will start with perfectly cooking the chicken and vegetables, then move to crafting the rich sauce, and finally combine these elements into a luscious filling.
Cooking the Chicken and Vegetables
First, we cook the chicken to ensure it remains tender and juicy. Use boneless skinless chicken breasts or thighs depending on your preference.
- Heat a skillet over medium heat and add a tablespoon of oil.
- Season the chicken with salt and black pepper.
- Cook the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165 °F (74 °C).
- Remove the chicken and let it rest; then cut it into bite-sized chunks.
Next, we prepare the vegetables for even cooking and texture balance.
- Dice carrots, potatoes, and onion into uniform pieces about ½ inch.
- Mince the garlic finely.
- Cook the carrots and potatoes in boiling water for 5-7 minutes until just tender but firm.
- Drain and set aside.
- Sauté onions and garlic in butter until translucent and fragrant, about 3-4 minutes.
- Add fresh or frozen peas last to maintain their bright color and slight snap.
| Ingredient | Preparation | Cooking Details |
|---|---|---|
| Chicken | Season and cook in skillet | 6-7 minutes per side at medium heat, 165 °F internal temp |
| Carrots, Potatoes | Dice uniformly, boil | 5-7 minutes until tender |
| Onion, Garlic | Mince garlic, dice onions, sauté | 3-4 minutes in butter |
| Peas | Use fresh or frozen, add last | Warm through only |
Preparing the Sauce
The sauce binds the flavorful filling together with creamy richness.
- Melt 4 tablespoons of butter in a saucepan over medium heat.
- Stir in ¼ cup of all-purpose flour and cook for 2 minutes to form a roux—this removes the raw flour taste.
- Slowly whisk in 2 cups of chicken broth and 1 cup of milk or cream until smooth.
- Add 1 teaspoon of dried thyme, salt, and freshly ground black pepper to taste.
- Simmer the mixture gently while stirring, for 5-7 minutes until it thickens and coats the back of a spoon.
This sauce should be velvety and thick enough to hold the filling together but still spreadable.
Combining the Filling
To assemble the filling:
- In a large bowl, mix the chopped chicken and cooked vegetables.
- Pour the warm sauce over the mixture.
- Gently fold all ingredients together until evenly coated.
- Check seasoning and adjust salt or pepper as needed.
This luscious filling now awaits being nestled under or inside the flaky crust for the final baking stage of Carla’s Chicken Pot Pie. We ensure each bite delivers balanced savoriness in every forkful.
Assembling the Pot Pie
Now that our filling and crust are ready, it’s time to bring Carla’s Chicken Pot Pie to life by assembling all the components carefully. This step ensures every bite has the perfect blend of creamy filling and flaky crust.
Filling the Pie Crust
- Begin by preheating the oven to 400°F (200°C) to prepare for baking.
- Place the prepared bottom pie crust evenly into the pie dish, gently pressing it into the corners.
- Pour the creamy chicken and vegetable filling into the crust. Spread it out evenly, ensuring that the filling reaches near the edges but does not overflow.
- Use a spatula to lightly smooth the top of the filling, creating an even surface for the top crust.
| Step | Description |
|---|---|
| Preheat oven | 400°F (200°C) |
| Place bottom crust | Press into pie dish gently |
| Add filling | Pour and even out creamy chicken mix |
Adding the Top Crust
- Roll out the top pie crust on a floured surface to about 1/8 inch thickness.
- Carefully lift the rolled-out crust and lay it over the filled bottom crust.
- Trim any excess dough around the edges to maintain a clean, neat pie shape.
- Press the edges of the bottom and top crusts together firmly to form a tight seal.
Sealing and Venting
- Use your fingers or a fork to crimp the edges of the pie, sealing in all the delicious filling.
- Cut several small slits or decorative vents into the top crust. This step allows steam to escape during baking and prevents sogginess.
- Optionally, brush the top crust with an egg wash (1 beaten egg mixed with 1 tablespoon water) for a golden, glossy finish.
- Cover the edges of the pie with aluminum foil or a pie shield to prevent excessive browning.
| Final Steps | Purpose |
|---|---|
| Crimp edges | Secure the crust seal |
| Cut vents | Allow steam escape |
| Egg wash (optional) | Enhance crust color and shine |
| Use foil shield | Protect edges from burning |
Our meticulous assembly of Carla’s Chicken Pot Pie sets the foundation for a perfectly baked classic comfort dish, balancing rich filling and flaky pastry in every slice.
Baking Instructions
Let’s carefully bake Carla’s Chicken Pot Pie to achieve that perfectly golden crust and simmering, creamy filling. Follow these baking steps precisely to lock in all the flavors and textures we’ve prepared.
Oven Temperature and Time
Preheat your oven to a consistent 400°F (200°C). This temperature ensures the crust cooks evenly to a flaky, golden brown while the filling becomes piping hot.
Place the assembled pot pie in the middle rack of the oven to allow even heat distribution. Bake for 35 to 45 minutes, or until the crust is deeply golden and bubbling gently.
| Step | Temperature | Duration | Oven Rack Position |
|---|---|---|---|
| Preheat oven | 400°F | – | – |
| Bake the assembled pot pie | 400°F | 35 to 45 mins | Middle |
To prevent the edges of the crust from browning too quickly, use a foil pie shield or aluminum foil after 25 minutes of baking. This simple tip preserves the edges while the center finishes cooking perfectly.
Checking for Doneness
To confirm Carla’s Chicken Pot Pie is fully baked, look for these key signs:
- The crust should be golden brown and flaky all over, especially on the edges and vents.
- The filling will bubble around the edges, indicating the sauce is hot and thickened.
- Insert a knife or skewer near the center — it should come out hot to the touch. If it is lukewarm, bake for an additional 5 to 10 minutes.
- The crust’s bottom should sound hollow and crisp when tapped lightly.
If you want extra assurance, a thermometer inserted into the filling should read 165°F (74°C), ensuring the chicken is fully cooked and safe.
Following these baking instructions will bring out the best in our Chicken Pot Pie — flaky, golden crust with a creamy, savory filling in every delicious slice.
Serving Suggestions
To complement Carla’s Chicken Pot Pie, we recommend pairing it with fresh and light sides that balance the richness of the creamy filling and flaky crust. Here are our favorite serving ideas to elevate your meal:
Fresh Green Salad
A crisp green salad with a tangy vinaigrette contrasts beautifully with the savory pot pie. Use mixed baby greens, cherry tomatoes, cucumber slices, and thinly sliced red onion. Dress with a simple balsamic vinaigrette made from:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Toss until lightly coated and serve alongside your pot pie for a refreshing bite.
Steamed or Roasted Vegetables
To keep things warm and hearty, steamed green beans, asparagus, or roasted Brussels sprouts add color and nutrients. Lightly season with olive oil, salt, and pepper to let the natural flavors shine.
Complementary Beverages
Choose drinks that cleanse the palate and enhance the meal’s comfort:
| Beverage Type | Recommended Option | Reason |
|---|---|---|
| Wine | Light Chardonnay or Pinot Noir | Balances savory and creamy |
| Non-alcoholic | Sparkling water with lemon | Refreshes and cuts richness |
| Warm | Herbal tea (chamomile or mint) | Comforting and gentle flavor |
Dessert Pairing
Finish your meal with a light dessert such as lemon sorbet or a fresh fruit salad. The citrus brightness helps to cleanse the palate after a rich main course.
“Pairing the right sides and drinks with Carla’s Chicken Pot Pie creates a harmonious dining experience that delights every sense.”
By selecting simple, fresh accompaniments, we ensure the pot pie remains the star while crafting a well-rounded, satisfying meal.
Storage and Leftovers
Proper storage of Carla’s Chicken Pot Pie ensures we enjoy its flavors and textures long after baking. Here’s how to handle leftovers and keep the pie fresh.
Cooling and Refrigerating
- Allow the chicken pot pie to cool at room temperature for about 30 minutes before storing.
- Transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or foil.
- Store in the refrigerator for up to 3 to 4 days to maintain taste and food safety.
Freezing for Extended Storage
- For longer storage, freeze portions or the whole pie.
- Wrap tightly with plastic wrap and then aluminum foil to prevent freezer burn.
- Label the package with the date to track freshness.
| Storage Method | Temperature | Duration | Packaging |
|---|---|---|---|
| Refrigerator | 34°F to 40°F (1°C to 4°C) | 3 to 4 days | Airtight container or wrapped |
| Freezer | 0°F (-18°C) | Up to 3 months | Wrapped with plastic and foil |
Reheating Leftovers
- Preheat oven to 350°F (175°C) for optimal reheating.
- Place the pot pie in an oven-safe dish if reheating a portion.
- Cover loosely with foil to prevent over-browning.
- Heat for 20 to 30 minutes or until the internal temperature reaches 165°F (74°C).
- For a crispy top, remove foil during the last 5 minutes of reheating.
- Avoid microwaving if possible to maintain flaky crust and creamy filling textures.
“Reheating in the oven preserves the delightful flaky crust and rich, creamy filling that make Carla’s Chicken Pot Pie so comforting.”
Tips to Maximize Freshness
- Slice leftovers before storing for quicker and even reheating.
- Do not keep the pie at room temperature for more than 2 hours to avoid bacterial growth.
- Use airtight containers to lock in moisture and flavor.
By following these storage and reheating guidelines, we can savor the comforting richness of Carla’s Chicken Pot Pie anytime with minimal loss of quality.
Conclusion
Carla’s Chicken Pot Pie is more than just a meal—it’s a comforting experience that brings warmth and satisfaction to any table. With its rich flavors and flaky crust, it’s a dish that invites us to slow down and enjoy every bite.
Whether we’re cooking for family or friends, this recipe offers a perfect balance of ease and deliciousness. It’s a timeless classic that fits seamlessly into our kitchen routines and special occasions alike.
We encourage you to give Carla’s Chicken Pot Pie a try and make it a beloved staple in your home. Once you do, it’s sure to become a go-to comfort food everyone looks forward to.
Frequently Asked Questions
What makes Carla’s Chicken Pot Pie special?
Carla’s Chicken Pot Pie combines tender chicken, fresh vegetables, and a rich, creamy gravy inside a flaky crust. Its balanced flavors and simple recipe make it a comforting, family-friendly dish perfect for chilly evenings or gatherings.
What ingredients are needed for the pie crust?
For the crust, you need all-purpose flour, cold unsalted butter, ice water, and salt. These create a flaky and tender base that complements the creamy filling.
Can I use store-bought pie crust instead of making my own?
Yes, using store-bought crust is a convenient alternative. It saves time while still producing a delicious and flaky pie shell.
What kitchen tools are essential for making this pot pie?
You’ll need mixing bowls, a rolling pin, a saucepan, skillet, measuring cups and spoons, a baking dish, whisk, pastry cutter or food processor, sharp knife, aluminum foil or pie shield, and oven mitts.
How do I prepare the chicken and vegetables for the filling?
Cook the chicken fully and cut it into bite-sized pieces. Chop carrots, potatoes, onion, and garlic uniformly, boiling or sautéing as directed. Add peas last to keep their texture.
How is the creamy sauce for the filling made?
The sauce is made by creating a roux with butter and flour, then gradually whisking in chicken broth and milk or cream, seasoned with thyme, black pepper, and salt.
What is the best way to assemble the pot pie?
Place the bottom crust in your dish, add the creamy chicken filling, then cover with the top crust. Seal edges, cut vents for steam, apply optional egg wash, and use foil to protect crust edges.
At what temperature and for how long should I bake the pot pie?
Bake at 400°F (200°C) for 35 to 45 minutes, or until the crust is golden brown and the filling bubbles. Using a foil shield helps prevent the crust edges from burning.
How can I tell when the pot pie is fully cooked?
The crust should turn golden brown, the filling will bubble, and tapping the bottom should produce a hollow sound. The internal temperature should reach 165°F (74°C).
What are some good side dishes to serve with the pot pie?
Pair with a crisp green salad with vinaigrette, steamed or roasted vegetables, and light drinks like Chardonnay or sparkling water with lemon. A light dessert such as lemon sorbet is ideal.
How should I store leftovers of Carla’s Chicken Pot Pie?
Cool the pie, then store covered in the refrigerator for 3 to 4 days. For longer storage, freeze portions wrapped tightly with plastic and foil.
What is the best way to reheat leftover pot pie?
Preheat the oven to 350°F (175°C), cover the pie loosely with foil, and heat until warmed through. This helps keep the crust flaky and filling creamy.