There’s something magical about a steaming slice of chicken pot pie coming out of the oven. It’s that warm, cozy embrace of comfort food that makes you feel instantly at home. It pairs wonderfully with a fresh side salad or some roasted vegetables. Picture it: a crisp, refreshing salad tossed with vinaigrette—a perfect contrast to the rich, creamy filling of the pot pie. Trust me; your taste buds will thank you after this delicious duo.
Let’s dive right into a classic that never goes out of style. The 9×13 chicken pot pie offers a generous, family-friendly way to enjoy this beloved dish. With tender chicken, a medley of vegetables, and a flaky crust all baked together, this pot pie creates a comforting meal that satisfies everyone at the table. Plus, it’s a fantastic way to use up leftover chicken. If you’re busy juggling life, this easy recipe is ready to deliver some serious flavor in no time.
What is 9×13 Chicken Pot Pie Recipe?
The 9×13 chicken pot pie is a baked dish that usually features chicken and vegetables encased in a buttery pastry shell. Perfect for sharing, this recipe makes a large batch, ideal for feeding a crowd or saving for leftovers. This version honors tradition while incorporating some healthier choices without sacrificing flavor or heartiness.
Ingredients You’ll Need To Make This Dish
To make this delightful chicken pot pie, gather the following ingredients:
– 1 recipe homemade pie dough, chilled (this recipe yields two crusts)
– 1 pound boneless skinless chicken breast
– 1/3 cup unsalted butter (75 g)
– 1/2 cup celery, thinly sliced (50 g)
– 1/3 cup onion, diced (45 g)
– 1/3 cup all-purpose flour (40 g)
– 1/2 teaspoon kosher salt (2.5 g)
– 1/4 teaspoon freshly cracked black pepper (0.5 g)
– 1/4 teaspoon celery seed (0.5 g)
– 1/2 teaspoon onion powder (1.5 g)
– 1 teaspoon chicken bouillon paste or 1 bouillon cube (5 g)
– 1 cup milk (240 ml)
– 8 ounces frozen mixed vegetables (carrots, peas, corn, green beans) (225 g)
– 1 egg
– 1 tablespoon milk (15 ml) to use for the egg wash
– 1 teaspoon fresh thyme leaves (optional for added flavor)
– 1 tablespoon Dijon mustard (to inject some brightness into the filling)
Ingredients From :tastesbetterfromscratch.com
How to Make This 9×13 Chicken Pot Pie Recipe?
Now that you’ve gathered your ingredients, let’s get cooking! Here are the simple yet satisfying steps to follow.
Step-by-step Directions
Step 1: Cook the Chicken
Start by seasoning your chicken with salt and pepper. Grab a large saucepan, and place the chicken in it, covering it with water. Bring the water to a gentle simmer. Avoid boiling—just enough heat to cook the chickenthrough. This takes about 15 minutes. Once cooked, remove the chicken from the pot and allow it to rest for a few minutes on a plate. After it cools just a bit, chop it into bite-sized pieces. Don’t forget to save about 1 ¾ cups of the cooking liquid for later!
Step 2: Create the Pot Pie Filling
Using the same saucepan (seriously, we’re going for minimal cleanup here), add your chopped onions, sliced celery, and butter. Cook these over medium heat for about 5 minutes or until the vegetables become soft and translucent. Stir in the flour, salt, black pepper, onion powder, celery seed, and chicken bouillon paste. This mixture will give your filling a lovely, rich flavor. Gradually whisk in your reserved chicken water and the milk, stirring constantly until the mixture thickens, around 5-7 minutes.
Step 3: Combine Chicken and Veggies
Next, toss the chopped chicken and frozen vegetables into your thickened sauce. Give it a good stir, tasting and adjusting seasonings with more salt, pepper, or bouillon if needed. This is the time to add that fresh thyme if you’re using it! Set this filling aside to cool. It’s essential that it’s not scorching hot when we pour it into the crust.
Step 4: Preheat and Prepare the Crust
Preheat your oven to a sizzling 425°F (220°C). Take one of your pie crusts from the fridge and place it on a lightly floured surface. Using a rolling pin, roll the dough out into a circle, roughly 12 inches in diameter. Carefully transfer it to a 9×13 inch baking dish, letting the excess dough hang over the edges for now.
Step 5: Assemble the Pot Pie
Pour the cooled chicken pot pie filling into the prepared crust. Now, roll out your second pie crust and place it gently over the filling. Seal the edges by crimping them together with your fingers or a fork. Don’t forget to create a small slit or two on top of the crust. This will help steam escape during baking, making sure your crust stays perfectly flaky.
Step 6: Apply the Egg Wash
Whisk together the egg and tablespoon of milk in a small bowl. This lovely mixture will help your crust turn golden and beautiful in the oven. Brush a thin layer gently over the top pie crust.
Step 7: Bake It Up
Slide that pie into the preheated oven and let it bake for about 40-50 minutes. Keep an eye on that crust. If it starts getting too brown, cover it lightly with a piece of aluminum foil. You want it golden and crisp, but not burnt!
Step 8: Rest and Serve
Once done, pull your chicken pot pie from the oven and let it rest for at least 15-20 minutes before slicing. This little bit of time allows the filling to set, making serving a breeze.
Tips & Tricks
– Make-Ahead: You can prepare the filling and dough a day ahead. Just store them in the fridge until you are ready to assemble and bake.
– Shortcut Pastry: If time is tight, use store-bought pie crust. It’ll save time, and we won’t tell your guests.
– Customize Fillings: Feel free to swap in your favorite vegetables! Broccoli, asparagus, or even some diced potatoes can work beautifully.
– Rich Flavor: Adding a touch of Dijon mustard to the filling helps brighten flavors.
– Gluten-Free Option: Substitute the pie dough with a gluten-free variety to make it friendly for all diets.
How Do You Store The Leftovers?
Once you’ve enjoyed your chicken pot pie, leftovers can be stored in an airtight container in the fridge for up to three days. If you want to keep it longer, consider wrapping it well and freezing it for up to two months. To reheat, simply bake at 350°F until warmed through.
Nutrition Information
This chicken pot pie packs a considerable punch when it comes to nutrition. Each serving has approximately 340 calories, which includes a hearty serving of protein from chicken and valuable nutrients from mixed vegetables. It’s a comforting dish that offers balance without excess!
What Sides Would Complement?
Consider pairing your chicken pot pie with these delicious sides:
– Crisp Garden Salad: A fresh salad with mixed greens dressed lightly complements the richness of the pie.
– Garlic Bread: Nothing beats a slice of garlic bread soaked in the juices from your pot pie.
– Roasted Brussels Sprouts: Their earthy notes provide a delightful contrast.
– Herbed Mashed Potatoes: Creamy, herbed mash will definitely satisfy your starchy cravings.
– Coleslaw: A tangy coleslaw adds crunch and a bright bite, balancing out the meal.
What Other Substitutes Can I Use in 9×13 Chicken Pot Pie Recipe?
– Poultry: Swap chicken for turkey or even cooked rotisserie chicken for an even quicker meal prep.
– Vegetables: Instead of frozen mixes, use fresh vegetables; just sauté them a little longer to soften.
– Broth: If you prefer not to use bouillon, chicken broth is a great replacement for the reserved water.
– Dairy: Swap out milk for any plant-based milk or cream for a dairy-free version.
– Crust: Consider a puff pastry topping for a lighter option instead of traditional pie crust.
Conclusion
This 9×13 chicken pot pie is more than just a recipe; it’s a heartfelt hug on a plate, perfect for gathering loved ones around the table. With its comforting flavor, easy preparation, and versatility, it deserves a spot in your meal rotation. So go ahead, embrace the cozy vibes and enjoy every last buttery, flaky bite. Happy cooking!
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9×13 Chicken Pot Pie Recipe – Friendsgiving Food Ideas
Description
Let’s dive right into a classic that never goes out of style. The 9x13 chicken pot pie offers a generous, family-friendly way to enjoy this beloved dish. With tender chicken, a medley of vegetables, and a flaky crust all baked together, this pot pie creates a comforting meal that satisfies everyone at the table. Plus, it’s a fantastic way to use up leftover chicken. If you're busy juggling life, this easy recipe is ready to deliver some serious flavor in no time.
Ingredient
Instructions
Step 1: Cook the Chicken
-
Start by seasoning your chicken with salt and pepper. Grab a large saucepan, and place the chicken in it, covering it with water. Bring the water to a gentle simmer. Avoid boiling—just enough heat to cook the chickenthrough. This takes about 15 minutes. Once cooked, remove the chicken from the pot and allow it to rest for a few minutes on a plate. After it cools just a bit, chop it into bite-sized pieces. Don’t forget to save about 1 ¾ cups of the cooking liquid for later!
Step 2: Create the Pot Pie Filling
-
Using the same saucepan (seriously, we’re going for minimal cleanup here), add your chopped onions, sliced celery, and butter. Cook these over medium heat for about 5 minutes or until the vegetables become soft and translucent. Stir in the flour, salt, black pepper, onion powder, celery seed, and chicken bouillon paste. This mixture will give your filling a lovely, rich flavor. Gradually whisk in your reserved chicken water and the milk, stirring constantly until the mixture thickens, around 5-7 minutes.
Step 3: Combine Chicken and Veggies
-
Next, toss the chopped chicken and frozen vegetables into your thickened sauce. Give it a good stir, tasting and adjusting seasonings with more salt, pepper, or bouillon if needed. This is the time to add that fresh thyme if you’re using it! Set this filling aside to cool. It’s essential that it’s not scorching hot when we pour it into the crust.
Step 4: Preheat and Prepare the Crust
-
Preheat your oven to a sizzling 425°F (220°C). Take one of your pie crusts from the fridge and place it on a lightly floured surface. Using a rolling pin, roll the dough out into a circle, roughly 12 inches in diameter. Carefully transfer it to a 9x13 inch baking dish, letting the excess dough hang over the edges for now.
Step 5: Assemble the Pot Pie
-
Pour the cooled chicken pot pie filling into the prepared crust. Now, roll out your second pie crust and place it gently over the filling. Seal the edges by crimping them together with your fingers or a fork. Don’t forget to create a small slit or two on top of the crust. This will help steam escape during baking, making sure your crust stays perfectly flaky.
Step 6: Apply the Egg Wash
-
Whisk together the egg and tablespoon of milk in a small bowl. This lovely mixture will help your crust turn golden and beautiful in the oven. Brush a thin layer gently over the top pie crust.
Step 7: Bake It Up
-
Slide that pie into the preheated oven and let it bake for about 40-50 minutes. Keep an eye on that crust. If it starts getting too brown, cover it lightly with a piece of aluminum foil. You want it golden and crisp, but not burnt!
Step 8: Rest and Serve
-
Once done, pull your chicken pot pie from the oven and let it rest for at least 15-20 minutes before slicing. This little bit of time allows the filling to set, making serving a breeze.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 340kcal
Note
- Make-Ahead: You can prepare the filling and dough a day ahead. Just store them in the fridge until you are ready to assemble and bake.
- Shortcut Pastry: If time is tight, use store-bought pie crust. It'll save time, and we won’t tell your guests.
- Customize Fillings: Feel free to swap in your favorite vegetables! Broccoli, asparagus, or even some diced potatoes can work beautifully.
- Rich Flavor: Adding a touch of Dijon mustard to the filling helps brighten flavors.
- Gluten-Free Option: Substitute the pie dough with a gluten-free variety to make it friendly for all diets.
