My Cozy Kitchen Secret

Hello, my dear. Come sit. Let’s talk about chicken pot pie. It is the hug of food. It warms you right up. I make mine with a little secret. I add apple cider to the gravy. It gives a sweet, cozy taste.

My grandson once said it tasted like a “happy autumn day.” I still laugh at that. This matters because good food is about feeling good. It is not just a list of steps. What is your favorite cozy food? Tell me, I would love to know.

Why We Simmer and Wait

Now, the recipe says to simmer for 20 minutes. That seems long. But trust me. This time lets the vegetables get soft. It lets all the flavors become friends in the pan.

This matters so much. Rushing the filling makes a sad pie. The waiting is part of the love. Fun fact: The steam from those little cuts in the top crust keeps it from getting soggy. Isn’t that clever?

A Story About Crust

I remember my first pot pie. The crust was tough as leather. I was so disappointed. I learned a simple lesson. Be gentle when you seal the edges. Just press with a fork.

Do not squish it flat. That egg wash? It makes the top shiny and golden. Doesn’t that smell amazing when it bakes? Do you like making your own crust, or is store-bought your helper?

Making It Your Own

This is your pie now. You can change the vegetables. No peas? Use green beans. Have some mushrooms? Toss them in. The rotisserie chicken is a smart trick. It saves so much time.

I love the colors in the bowl. The orange carrots, green peas, yellow corn. It is like a garden in a dish. What vegetable would you add to make it yours?

The Simple Joy of Sharing

This pie serves eight. That is the best part. You get to share it. A pie on the table brings everyone together. It is a whole meal in one dish.

That first slice, with the steam rising up, is pure comfort. It tells a story of a kitchen worked in with care. That story is yours to tell now. I hope you make many happy memories with it.

Ingredients:

My Cozy Kitchen Chicken Pot Pie

Hello, dear! Come sit at the table. Let’s talk about chicken pot pie. This is the ultimate hug in a dish. My grandkids call it “Grandma’s Cloud Pie.” The flaky crust, the creamy filling… doesn’t that sound wonderful? I’ve made this for decades. It always fills the house with the best smell. I still laugh at that one time I used a whole apple by mistake. That’s how the cider got in the recipe! A happy little accident. It adds a sweet, cozy note. You’ll see.

Now, let’s get your hands busy. This is easier than you think. We’ll build our filling first, then tuck it under a crust blanket. Ready? Here we go.

Steps

Three Fun Twists to Try

This recipe is like a favorite sweater. You can dress it up different ways! Here are three ideas I love.

Serving It Up Just Right

A slice of pot pie is a full meal. But a little something on the side is nice. I love a simple green salad with a tangy vinaigrette. It cuts the richness. Buttered green beans are wonderful too. For garnish, a sprinkle of fresh parsley makes it pretty.

What to drink? For the grown-ups, a glass of chilled Chardonnay pairs beautifully. For everyone, my choice is sparkling apple cider. Its bubbles and sweetness are perfect.

Storing Your Cozy Chicken Pot Pie

Let’s talk about keeping your pot pie cozy. Cool it completely first. Then, wrap it tight and refrigerate. It will be happy for three days. You can also freeze it for two months. Wrap the whole pie or individual slices.

To reheat, I use the oven. It keeps the crust crisp. Cover it with foil so it doesn’t brown more. Bake at 350°F until warm inside. This takes about 20 minutes.

I once reheated a slice in the microwave. The crust got soggy. I learned my lesson that day! Batch cooking this pie is a lifesaver. Make two and freeze one. A ready-made dinner is a gift to your future self.

This matters because good food should never be wasted. A planned meal brings peace to a busy day. Have you ever tried storing it this way? Share below!

Fixing Common Pot Pie Problems

Is your filling too runny? Let it simmer longer. The sauce must be thick before baking. A thin filling makes a soggy bottom crust. I remember when my first pie was a soup!

Is the bottom crust pale and soft? Try this trick. Bake your pie on a preheated baking sheet. The extra heat crisps the bottom beautifully. This small step makes a big difference.

Are the veggies still crunchy? Cut them small and even. Simmer the filling well before it goes in the crust. Getting the veggie size right ensures everything cooks evenly. This matters for both texture and flavor.

Fixing these issues builds your cooking confidence. A perfect pie is a triumph! Which of these problems have you run into before?

Your Pot Pie Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free flour blend and pie crust.

Q: How far ahead can I make it? A: Make the filling two days ahead. Keep it chilled. Assemble and bake when ready.

Q: What are easy ingredient swaps? A: Use leftover turkey. Swap peas for green beans. Use what you have!

Q: Can I make a bigger pie? A: You can double the filling. But bake it in two dishes. One deep pie won’t cook right.

Q: Any optional tips? A: A fun fact: the apple cider adds a sweet hint. You can use more broth instead. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe becomes a favorite in your home. It is full of love and simple goodness. I love hearing your stories.

Did your family ask for seconds? Did you try a fun new swap? Please tell me all about it. Sharing our kitchen adventures is the best part.

Have you tried this recipe? Tag us on Pinterest! I would love to see your golden, bubbling pie. Thank you for cooking with me today.

Happy cooking!
—Grace Ellington.

The Best Chicken Pot Pie Recipe

Author: Grace Ellington Cooking Method:Baking Stovetop Cuisine:American Courses:Dinner Main Course

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour Rest time: Total time:1 hour 30 minutesServings:8 servingsCalories:396 kcal Best Season:Summer

Description

A classic, comforting homemade chicken pot pie with a flaky crust and a rich, creamy vegetable and chicken filling.

Ingredients

Filling:

• ¼ cup butter
• ¼ cup all-purpose flour
• ½ cup apple cider
• 1 cup chicken stock
• ½ cup whole milk
• 1 cube chicken bouillon, crushed
• 2 cups rotisserie chicken, shredded
• 1 yellow onion, chopped
• 1 ½ cups chopped carrots
• 1 ½ cups diced red potato
• 1 ½ cups sliced celery, chopped
• 1 ½ cups frozen peas
• 1 can (15 ounces) corn
• 2 teaspoons salt
• 1 teaspoon dried parsley
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon pepper

Pie:

• 2 pie crusts, 1 for the top and one for the bottom
• 1 egg, whisked (for egg wash)

Instructions

1. Preheat oven to 375°F.
2. In a large skillet over medium-high heat, melt butter.
3. Add flour, whisk and cook for 1 minute, or until it starts to come together.
4. Add apple cider, chicken stock, milk, and bouillon.
5. Simmer until thickened, stirring often (about 5 minutes).
6. Add chicken, onion, carrots, potato, celery, peas, corn, and mix well.
7. Add parsley, paprika, oregano, salt, and pepper and stir until combined.
8. Simmer for 20 minutes on low.
9. In a prepared 9-inch pie pan, add the bottom pie crust.
10. Pour the chicken mixture on top of the crust.
11. Cover with the second pie crust.
12. Using a fork, seal the edges of the two pie crusts together.
13. Brush the top lightly with egg.
14. Make 4-5 small cuts in top crust to vent.
15. Bake for 30-40 minutes (until top crust is golden brown).

Notes

For a golden, flaky crust, ensure the filling has cooled slightly before adding the top crust. Let the pie rest for 10-15 minutes before slicing to allow the filling to set.

Keywords:Chicken Pot Pie, pot pie, Dinner