Samad: “Lina, you know what’s better than a snowy evening in Canada? A bubbling, golden Chicken Pot Pie waiting in the oven.”
Lina: “Ugh, Samad! You read my mind. That flaky crust, creamy filling… it’s basically a hug in pie form.”
Samad: “Exactly! And today, we’re whipping up a classic Canadian Living Chicken Pot Pie the kind your grandma would approve of.”
Table of Contents
Why You’ll Love This Chicken Pot Pie
Lina: “Honestly, this recipe is one of those all-time Canadian family favourites. It’s hearty, cozy, and the kind of meal that disappears fast at the dinner table.”
Samad: “Perfect for Canadian families looking for cozy meals, especially when it’s freezing outside and all you want is something warm and filling.”
Lina: “Plus, it’s super freezer-friendly. You can easily make two, bake one now and freeze the other for a busy weeknight.”
Ingredients You’ll Need
Samad: “Alright, here’s what you’ll need nothing fancy, mostly pantry staples!”
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup whole milk or cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 ready-made pie crusts (or homemade if you’re fancy)
Lina: “Pro tip if you’ve got leftover roast chicken, this is the perfect way to use it up!”
Step-by-Step Instructions
Step 1: Prep the Filling
Samad: “Start by melting the butter in a large skillet over medium heat.”
Lina: “Toss in the onions and garlic. Sauté until they’re soft and fragrant about 3 minutes.”
Samad: “Sprinkle in the flour and stir like you mean it. Cook for another minute to get rid of that raw flour taste.”
Lina: “Slowly pour in the chicken broth and milk while stirring constantly. Watch it thicken it’s magic!”
Samad: “Add in the thyme, salt, pepper, frozen veggies, and chicken. Let it bubble for 5 minutes, then remove from heat.”
Step 2: Assemble the Pie
Lina: “Preheat your oven to 400°F (200°C).”
Samad: “Grab a 9-inch pie dish and line it with one of the pie crusts. Pour in the creamy chicken filling.”
Lina: “Top with the second pie crust. Crimp the edges, cut a few slits in the top so it can breathe, and give it a little egg wash if you want that golden, glossy finish.”
Step 3: Bake to Perfection
Samad: “Pop it in the oven for 30-35 minutes or until the crust is beautifully golden.”
Lina: “Let it cool for 10 minutes before slicing. I know it’s hard to wait, but trust me you don’t want molten pie lava burning your tongue!”
Samad & Lina’s Kitchen Tips
Lina: “If you want to sneak in more veggies, add some diced potatoes or green beans.”
Samad: “And for a shortcut, use store-bought rotisserie chicken and ready-made pie crusts. No shame in saving time!”
Lina: “Also, you can make the filling a day ahead. Just keep it in the fridge and assemble the pie when you’re ready to bake.”
Samad: “And if you’re cooking for little ones mini pot pies in ramekins are a huge hit.”
What to Serve with Chicken Pot Pie
Lina: “Okay Samad, picture this a slice of creamy chicken pot pie, fresh out of the oven, and on the side…”
Samad: “A simple green salad! Something light to balance the rich filling.”
Lina: “Exactly. Or even steamed green beans with a squeeze of lemon. And if you want to go full comfort mode mashed potatoes. I know it’s carb-on-carb, but who’s judging?”
Samad: “Not me! Oh, and don’t forget a little cranberry sauce on the side. It’s surprisingly good.”
Family-Friendly Add-Ons & Variations
Make it Dairy-Free
Lina: “If you need a dairy-free version, swap out the milk for unsweetened almond or oat milk and use plant-based butter.”
Veggie Boost
Samad: “For veggie lovers, add mushrooms, celery, or diced sweet potatoes to the filling. Bulk it up!”
Mini Pies for the Kids
Lina: “Want a fun dinner idea? Make individual pies in muffin tins. Kids LOVE them.”
How to Store & Freeze Chicken Pot Pie
Samad: “One of the best things about this Canadian Living Chicken Pot Pie it’s freezer-friendly.”
Lina: “Yep! You can freeze it unbaked or baked. Just wrap it tightly in foil and plastic wrap.”
Samad: “It’ll last up to 3 months in the freezer. When you’re ready, bake it straight from frozen at 375°F for about 50-60 minutes.”
Lina: “And leftovers? Pop them in the fridge in an airtight container. They’ll keep well for 3-4 days.”
Frequently Asked Questions (FAQ)
Q: Can I freeze this Chicken Pot Pie for later?
A: Yes! This recipe is freezer-friendly. Store it unbaked or baked in airtight containers and freeze for up to 3 months.
Q: Can I use puff pastry instead of pie crust?
A: Absolutely! Puff pastry works great for a flakier, lighter crust. Just adjust the baking time as it may cook faster.
Q: How do I stop the bottom crust from getting soggy?
A: You can blind-bake the bottom crust for 8-10 minutes before adding the filling, but honestly, with this creamy filling, it still stays nice and crisp.
Q: Can I make this pot pie gluten-free?
A: Yes! Use gluten-free pie crusts and substitute the flour in the filling with cornstarch or a gluten-free flour blend.
Q: What’s the best way to reheat leftovers?
A: Reheat slices in the oven at 350°F until warmed through. You can also use the microwave, but the crust will be softer.
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Warm & Cozy Conclusion
Lina: “There you have it! Our family-approved, cozy, and classic Canadian Living Chicken Pot Pie.”
Samad: “We hope this recipe brings a little joy to your table and fills your home with that comforting smell of buttery crust and creamy chicken.”
Lina: “And don’t forget the best meals are the ones shared with family and friends. So grab a fork and dig in!”
Canadian Living Chicken Pot Pie
Ingredients
Filling
- 2 cups cooked chicken shredded or diced
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup whole milk or cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Crust
- 2 ready-made pie crusts
Instructions
- Melt butter in a skillet over medium heat. Sauté onion and garlic until soft.
- Stir in flour and cook for 1 minute. Slowly add broth and milk, stirring until thickened.
- Add thyme, salt, pepper, frozen veggies, and chicken. Cook for 5 minutes.
- Preheat oven to 400°F (200°C). Line a 9-inch pie dish with one crust.
- Pour in chicken filling. Top with second crust, crimp edges, and cut slits in the top.
- Bake for 30-35 minutes until golden. Cool for 10 minutes before serving.
