Creamy Chicken and Root Vegetable Pot Pie

Recipe Introduction

Fancy a pot pie recipe that'll knock your socks off? honestly, who doesn't love a good comfort food recipe ? i know i do.

This creamy chicken pot pie is a game changer. it's packed with flavour and has a cheddar crust. what's not to love?

This sunday roast pot pie takes inspiration from classic british pub fare. i have fond memories of enjoying something similar after a long walk in the countryside.

It's easier to make than you think. it takes about two hours, including chill time. this recipe makes 6-8 generous servings.

Perfect for a family dinner or a get-together with mates.

Why This Pot Pie Is The Bees Knees

This chicken pot pie with cheddar crust has it all. the root vegetable pot pie recipe brings in earthy flavours and is filled with all sorts of healthy veg.

It’s also incredibly satisfying. plus, that cheddar crust is just divine. it elevates the whole experience. you'll want to make this again and again.

This recipe is special. it combines tradition with a bit of indulgence. it's basically a hug in a pie.

look into Into Deliciousness!

This isn't just any easy chicken pot pie . this is a homemade pot pie from scratch , but don't let that scare you.

We will make our own crust to guarantee a flaky pastry pot pie . it’s a straightforward process. plus, the end result is absolutely worth it.

Now, let's get into the good stuff: the ingredients! you’ll need the usual suspects – chicken, veggies, broth – but it's all about those details that elevate it.

I use root vegetables in my recipe for a more robust flavor. the recipe also features heavy cream to ensure the most luscious creamy chicken pot pie of your life.

Creamy Chicken and Root Vegetable Pot Pie Recipe Card

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Preparation time:45 Mins

Cooking time:60 Mins

Servings:6-8 servings

Ingredients:

• 2 1/2 cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• 1 cup (225g) cold unsalted butter, cut into cubes
• 1 cup (120g) sharp cheddar cheese, shredded
• 1/4 cup (15g) finely chopped fresh herbs (such as thyme, rosemary, and parsley)
• 6-8 tablespoons (90-120ml) ice water
• 1 large egg, beaten (for egg wash)
• 2 tablespoons (30ml) olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 ounces (225g) cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 4 cups (950ml) chicken broth
• 1 cup (240ml) heavy cream
• 1 teaspoon (5ml) dried thyme
• 1/2 teaspoon (2.5ml) dried rosemary
• 1 bay leaf
• 1 pound (450g) mixed root vegetables (such as parsnips, turnips, and potatoes), peeled and diced
• 1 cup (150g) frozen peas
• 1/2 cup (75g) frozen corn
• Salt and freshly ground black pepper to taste
• 2 tablespoons (30g) unsalted butter

Instructions:

• Combine flour and salt in a food processor or large bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cheddar cheese and herbs. Gradually add ice water until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
• Heat olive oil in a large skillet or Dutch oven. Sauté onion, carrots, and celery until softened. Add chicken and cook until browned on all sides. Add mushrooms and garlic; cook until softened. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream. Add thyme, rosemary, and bay leaf. Bring to a simmer, then add root vegetables. Cook until vegetables are tender, about 15-20 minutes. Stir in frozen peas and corn; season with salt and pepper. Remove from heat and stir in butter. Remove bay leaf.
• Preheat oven to 400°F (200°C). Roll out chilled pastry on a lightly floured surface. Carefully transfer pastry to pie dish, trimming and crimping edges. Brush pastry with egg wash. Cut slits in the top of the pastry to allow steam to escape. Bake for 45-55 minutes, or until crust is golden brown and filling is bubbly. Let cool for 10-15 minutes before serving.

Nutrition Facts

Calories:650-750

Fat:45-55g

Fiber:5-7g

Recipe Info

Category:Main Course

Cuisine:American

Ingredients & Equipment: Let's Get Down to Brass Tacks

Right then, fancy whipping up this creamy chicken and root vegetable pot pie with cheddar-herb crust ? it's not just any pot pie recipe ; it’s proper comfort food, elevated.

Think of it as a pub style pot pie . here’s what you'll need.

The Heart of the Matter: Main Ingredients

Listen up, precise measurements matter, especially when baking! Honestly, they do.

• Cheddar-Herb Crust:
  • 2 1/2 cups (300g) all-purpose flour. Look for flour that’s unbleached.
  • 1 teaspoon (5g) salt.
  • 1 cup (225g) cold unsalted butter, cubed. Important, cold butter only.
  • 1 cup (120g) sharp cheddar cheese, shredded. A good quality mature cheddar.
  • 1/4 cup (15g) fresh herbs, chopped. Thyme, rosemary, parsley are fab.
  • 6-8 tablespoons (90-120ml) ice water.
  • 1 large egg, beaten, for that golden sheen.
• Filling:
  • 2 tablespoons (30ml) olive oil.
  • 1 large onion, chopped.
  • 2 carrots, diced.
  • 2 celery stalks, diced.
  • 1 pound (450g) boneless, skinless chicken thighs. Thighs are juicier, trust me.
  • 8 ounces (225g) cremini mushrooms, sliced.
  • 2 cloves garlic, minced.
  • 1/4 cup (30g) all-purpose flour.
  • 4 cups (950ml) chicken broth. Good quality broth makes all the difference.
  • 1 cup (240ml) heavy cream. For that lovely creaminess.
  • 1 teaspoon (5ml) dried thyme.
  • 1/2 teaspoon (2.5ml) dried rosemary.
  • 1 bay leaf.
  • 1 pound (450g) mixed root vegetables (parsnips, turnips, potatoes), diced. That is, if you're feeling the root vegetable pot pie recipe , of course.
  • 1 cup (150g) frozen peas.
  • 1/2 cup (75g) frozen corn.
  • Salt and pepper to taste.
  • 2 tablespoons (30g) unsalted butter.

Seasoning Sensations: Spice It Up!

Thyme and rosemary are a must for that classic pot pie recipe flavour. a bay leaf adds depth. a pinch of nutmeg works wonders, too.

Got no rosemary? use marjoram. no thyme? use oregano!

Essential Gear: Equipment You’ll Need

Honestly, you don’t need loads of fancy kit.

• 9-inch pie dish or deep casserole dish.
• Food processor (optional, for the pastry). A bowl and your hands work fine too.
• Large skillet or Dutch oven.
• Rolling pin.
• Pastry brush. Honestly, your fingers will do at a pinch!.

This is a real winner, a homemade pot pie from scratch , perfect for a chilly evening. So, you will be able to make a flaky pastry pot pie .

Mastering the Pot Pie: A Proper Pub-Style Treat

Oh my gosh, are you ready for this? we're about to level up your pot pie recipe game. forget that bland, watery filling you might remember from childhood.

We are creating a creamy chicken pot pie worthy of a proper sunday roast at your favorite pub. i swear this chicken pot pie with cheddar crust will have everyone asking for seconds.

Prep Power: Your Mise en Place Mission

First things first, let's get organised. this is the essential mise en place . chop your veggies: onion, carrots, and celery.

Dice those root vegetable pot pie ingredients. cube the chicken thighs. grate that glorious cheddar. this is where time-saving organization tips come in.

Honestly, prepping everything beforehand makes the cooking process a breeze. if you’re using a knife, be mindful, safety first!

From Skillet to Satisfaction: The Step-by-Step

Alright, time to get cooking!

1. Sauté onion, carrots, and celery in olive oil until soft.
2. Add chicken and brown it on all sides .
3. Chuck in the mushrooms and garlic, cook for 3- 5 minutes .
4. Stir in flour, cook 1 minute to banish that powdery taste.
5. Gradually whisk in broth and cream. Thyme, rosemary, bay leaf go in now too.
6. Simmer, add those root vegetables . Cook 15- 20 minutes , until tender.
7. Stir in frozen peas, corn and the butter. Season. Remove that bay leaf!
8. Pour that filling into your pie dish.

Pop that gorgeous crust on top. Give it a egg wash for golden perfection. Make sure that crust is golden brown!

Pro Tips and Tricks of the Trade

Want to take your homemade pot pie from scratch to the next level? Here's some insider info.

Keep your butter cold when making the pastry. Seriously. Cold . It's key for that flaky pastry pot pie we're all after.

Don't overwork the dough. Just bring it together gently. Overworking makes the dough tough, and nobody wants a tough crust on their easy chicken pot pie .

Want to get ahead? You can make the filling a day in advance. Just store it in the fridge.

It is so worth it to learn a good pot pie recipe . It’s real comfort food that feeds the soul.

Remember, the chicken needs to reach an internal temperature of 165° F ( 74° C) to be properly cooked. Use a thermometer to be sure.

You know, a great pot pie is like a warm hug on a cold day. It will quickly become one of your go to comfort food recipes .

Recipe Notes That'll Change Your Pot Pie Recipe Game

Honestly, making a pot pie recipe is already a win. it screams comfort food recipes , doesn't it? but let's talk about elevating this classic, pub style pot pie.

Let me share some ideas to help you customize your own masterpiece.

Plating Like a Pro: Serving Suggestions

Forget just slapping it on a plate. think presentation. a sprig of fresh thyme, a drizzle of cream, or a side of vibrant green beans does wonders.

A good creamy chicken pot pie deserves to be shown off! consider some crusty bread for mopping up all that delicious sauce.

A crisp green salad cuts through the richness perfectly.

Stow It Away: Storage Tips

Got leftovers? Lucky you! Make sure you refrigerate your chicken pot pie with cheddar crust within two hours. It'll happily sit pretty in the fridge for up to three days.

Freezing is also an option. Wrap individual portions tightly in cling film. Reheat in the oven at 350° F ( 175° C) until heated through, about 30- 40 minutes.

Playing With Flavors: Variations

Want to go veggie? swap the chicken for hearty lentils and extra root vegetable pot pie recipe . boom, vegetarian comfort food! you know, i've even seen people use leftover sunday roast in their pot pie - genius! how about a little spice and use some chili.

Fuel Your Body: Nutrition Basics

Okay, let's be real: pot pie recipe isn't exactly health food. it is delicious. expect a good amount of calories and fat (hello, flaky pastry pot pie!).

But you're also getting protein from the chicken and fibre from the veggies. just enjoy it in moderation, yeah? it is for the soul, don't think twice!

Making a homemade pot pie from scratch might sound intimidating, but trust me, it's worth the effort. and with these tips, you're well on your way to creating a easy chicken pot pie that'll have everyone singing your praises.

Get out there and get baking!