Delish! classic chicken pot pie recipe for a crowd (9 x 13 pan)

Indulge in the comforting warmth of a classic chicken pot pie, now made easy with our 9 x 13 recipe. This hearty dish is perfect for family meals, potlucks, or a cozy night in.

Ingredients

Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1/2 cup ice water

Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onions
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup frozen peas
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Crust:

1. In a large bowl, whisk together flour and salt.
2. Add butter and use a pastry cutter or two knives to work it into the flour until it resembles coarse crumbs.
3. Add ice water 1 tablespoon at a time, mixing until the dough just comes together.
4. Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Filling:

1. In a large skillet, sauté carrots, celery, and onions in a little butter until softened.
2. Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
3. Gradually whisk in chicken broth until smooth.
4. Bring to a boil, reduce heat, and simmer for 15 minutes, or until thickened.
5. Stir in peas, heavy cream, thyme, salt, and pepper.

Assembly:

1. Preheat oven to 375°F (190°C).
2. Divide dough in half. Roll out one half into a 12 x 16-inch rectangle.
3. Transfer dough to a greased 9 x 13-inch baking dish. Trim excess dough.
4. Pour filling into crust.
5. Roll out remaining dough into another 12 x 16-inch rectangle.
6. Place dough over filling and seal edges by pressing them together.
7. Cut slits in the top crust to allow steam to escape.
8. Bake for 45-50 minutes, or until crust is golden brown and filling is bubbly.

Tips

• For a flakier crust, use cold butter and ice water.
• Don’t overwork the dough, as this can make it tough.
• If you don’t have chicken broth, you can use water or vegetable broth instead.
• Add other vegetables to your filling, such as potatoes, green beans, or corn.
• Serve with a side of mashed potatoes or a green salad.

Variations

Creamy Chicken Pot Pie: Add 1/2 cup of sour cream to the filling for a richer flavor.
Cheesy Chicken Pot Pie: Sprinkle 1/2 cup of grated cheddar cheese over the filling before baking.
Vegetable Chicken Pot Pie: Omit the chicken and add 2 cups of your favorite vegetables, such as broccoli, cauliflower, or zucchini.

The Secret to a Perfect Crust

The key to a perfect chicken pot pie crust is to use cold butter and ice water. This will help to create a flaky, tender crust. Avoid overworking the dough, as this can make it tough.

Finishing Touches

Once your chicken pot pie is baked, let it cool for a few minutes before slicing and serving. Garnish with fresh parsley or chives for a pop of color and flavor.

Ending on a Warm Note

Indulge in the comforting warmth of our chicken pot pie recipe 9 x 13. Whether you’re hosting a family meal or simply craving a cozy dinner, this dish is sure to satisfy.

Popular Questions

Q: Can I use frozen chicken in this recipe?

A: Yes, you can use frozen chicken breasts. Just be sure to thaw them completely before cooking.

Q: Can I make this recipe ahead of time?

A: Yes, you can make the filling ahead of time and store it in the refrigerator for up to 3 days. When ready to bake, simply assemble the pie and bake as directed.

Q: How can I store leftover chicken pot pie?

A: Leftover chicken pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.