There’s something magical about the smell of a holiday chicken pot pie baking in the oven – that golden crust, the savory aroma of chicken and vegetables, the way it makes everyone gather in the kitchen asking “Is it ready yet?” This isn’t just any pot pie – it’s our family’s holiday tradition, the dish my kids start requesting as soon as the weather turns chilly. I remember the first time I made it for Christmas Eve dinner years ago, nervously watching as my picky nephew took his first bite… and then immediately asked for seconds! Now, it’s the star of every family gathering from Thanksgiving right through New Year’s. What makes it special? That flaky, buttery crust hugging a creamy filling packed with tender chicken and just the right mix of veggies. It’s the ultimate comfort food dinner that somehow tastes even better when shared with loved ones. Trust me, once you try this holiday chicken pot pie, you’ll understand why it’s become our most-requested seasonal dish.
Why You’ll Love This Holiday Chicken Pot Pie
Let me tell you why this holiday chicken pot pie has become my go-to dish for every special gathering. First off, it’s the ultimate comfort food – that creamy, savory filling wrapped in a flaky crust just hugs your soul. When the temperatures drop and the holiday chaos begins, this pie is like a warm blanket for your stomach.
But it’s not just cozy – it’s seriously hearty too. Packed with tender chicken and loads of veggies, one slice keeps everyone full and happy (no “I’m hungry an hour later” complaints from the kids!). What I love most is how perfectly it fits holiday meals. It looks fancy coming out of the oven all golden-brown, but secretly it’s easier to make than you’d think. Last Christmas, I threw it together while simultaneously wrapping presents and it still turned out amazing!
Honestly, the hardest part is waiting for it to cool enough to dig in without burning your tongue. But that anticipation just makes it taste even better when you finally get that first perfect bite.
Ingredients for Holiday Chicken Pot Pie
Gathering the right ingredients is the first step to making this holiday chicken pot pie shine. I’ve learned over the years that quality matters here – fresh veggies, good butter, and properly cooked chicken make all the difference. Don’t worry, though – everything is easy to find at your regular grocery store. Just measure everything out before you start, and you’ll be golden (just like your crust will be!).
For the Filling
This is where all that amazing flavor comes from. You’ll need:
- 2 tbsp butter (for that rich base flavor)
- 1 cup each of diced onion, carrots, and celery (I like them in small, even pieces so they cook evenly)
- 2 cups cooked chicken, shredded (leftover rotisserie chicken works great here!)
- 1/4 cup all-purpose flour (to thicken everything up)
- 2 cups chicken broth (homemade if you have it, but store-bought is fine)
- 1/2 cup heavy cream (this makes it luxuriously creamy)
- 1 tsp salt and 1/2 tsp black pepper (season to your taste, but don’t skimp!)
For the Crust
The secret to that perfect flaky crust? Cold ingredients and patience. Gather:
- 2 cups all-purpose flour (spooned and leveled, please!)
- 1 tsp salt (balances the flavors)
- 2/3 cup butter, cold and cubed (I pop mine in the freezer for 10 minutes before using)
- 4-6 tbsp ice water (yes, actual ice cubes in the water – it matters!)
How to Make Holiday Chicken Pot Pie
Alright, let’s get to the fun part – turning all those ingredients into the most delicious holiday chicken pot pie you’ve ever tasted! I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. The secret is taking your time and enjoying the process – trust me, the results are worth it.
Preparing the Filling
First, grab your favorite large skillet – the one that makes you feel like a real chef. Melt that butter over medium heat and watch it bubble slightly before adding your onion, carrots, and celery. This is when your kitchen starts smelling amazing! Stir them around for about 5 minutes until they’re just tender but still have a little crunch. Now sprinkle in the flour and keep stirring for a full minute – this cooks out that raw flour taste and helps thicken everything later.
Here comes the magic – slowly pour in the chicken broth while stirring constantly. You’ll see it transform from lumpy to silky smooth right before your eyes. Once it’s thickened to a gravy consistency, stir in the shredded chicken, heavy cream, salt, and pepper. Taste it now (careful, it’s hot!) and adjust the seasoning if needed. Remove from heat and let it cool slightly while you work on the crust.
Making the Crust
Now for the crust that’ll make everyone swoon! In a big bowl, whisk together the flour and salt. Take your cold cubed butter and start working it into the flour with your fingers or a pastry cutter. You want the mixture to look like coarse crumbs with some pea-sized butter pieces remaining – those little butter pockets are what create all the flaky layers.
Drizzle in the ice water one tablespoon at a time, mixing gently with a fork after each addition. Stop when the dough just holds together when pinched – you might not need all the water. Divide the dough in half, shape each into a disk, and wrap in plastic. Let them rest in the fridge for about 10 minutes while you preheat the oven to 375°F (190°C). This chilling time makes the dough easier to roll out.
Assembling and Baking
Time to bring it all together! Roll out one dough disk on a lightly floured surface until it’s about 1/8-inch thick and large enough to line your pie dish with some overhang. Carefully transfer it to the dish (I sometimes roll it around my rolling pin to move it). Pour in that gorgeous filling you made earlier.
Roll out the second dough disk for the top crust. Place it over the filling, trim the excess edges, and crimp them together with your fingers or a fork to seal. Don’t forget to cut a few slits in the top to let steam escape! Bake for about 45 minutes until the crust is golden brown and you can see the filling bubbling through the vents. Let it cool for at least 10 minutes before slicing – I know it’s hard to wait, but this keeps the filling from oozing out everywhere.
Tips for the Perfect Holiday Chicken Pot Pie
After making this holiday chicken pot pie more times than I can count, I’ve picked up some tricks that make all the difference. First – no shame in using store-bought crust when you’re short on time! I keep a box in the freezer for those “oops I forgot to make dough” moments. Want to take the flavor up a notch? Toss in a pinch of thyme or rosemary with the veggies – it gives that cozy holiday aroma. And here’s my biggest tip: let that pie rest for at least 10 minutes after baking. I know it’s torture to wait, but slicing too soon turns your beautiful pie into a saucy mess. The filling thickens as it cools, making perfect slices every time.
Serving Suggestions for Holiday Chicken Pot Pie
Oh, let me tell you how we love to serve this holiday chicken pot pie! It’s perfect all on its own, but I always pair it with a crisp green salad – the freshness cuts through the richness beautifully. For holiday dinners, I’ll add some cranberry sauce on the side (the tartness is magic with the creamy filling). It’s become our Christmas Eve tradition, but honestly, it shines at any cozy gathering – think Friendsgiving or even a snowy Sunday supper. And don’t forget dessert! A light tropical fruit salad balances everything out perfectly after that hearty pie.
Storage and Reheating Instructions
Here’s how I keep my holiday chicken pot pie tasting just as amazing the next day! Let it cool completely, then cover tightly with foil or transfer slices to airtight containers. It’ll stay fresh in the fridge for 3-4 days. For longer storage, wrap individual portions in plastic wrap and freeze for up to 3 months. When reheating, I pop it in a 350°F oven for about 15-20 minutes (30 if frozen) until heated through – this keeps the crust crisp instead of soggy. A little trick? Place a baking sheet underneath to catch any bubbling filling!
Nutritional Information
Now, I’m no nutritionist, but here’s what I can tell you about our holiday chicken pot pie – it’s hearty comfort food at its finest! The nutritional values will vary depending on your specific ingredients (like how much cream you use or what brand of chicken broth). Generally speaking, each serving gives you a good balance of protein from the chicken and nutrients from all those veggies. That said, this is definitely a special occasion dish – we save it for holidays when calories don’t count! Just enjoy every delicious bite knowing you’re feeding your family real, wholesome ingredients.
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Absolutely! I’ve done this many times when I’m in a pinch. Frozen mixed veggies work great – just toss them in straight from the freezer (no need to thaw). The texture might be slightly softer, but the flavor is just as good. My only tip? Skip the frozen onions and use fresh – they tend to get mushy when frozen.
How far in advance can I make this holiday chicken pot pie?
Here’s my make-ahead secret: prepare the filling up to 2 days ahead and store it in the fridge. When you’re ready, just make the crust, assemble, and bake. The whole pie can be assembled (unbaked) and refrigerated overnight too – just add 5-10 extra minutes to the baking time since it’ll be cold.
Can I freeze the baked pie?
You sure can! Let it cool completely, then wrap tightly in plastic wrap and foil. It’ll keep for up to 3 months. When you’re ready, bake it frozen at 350°F for about an hour – no thawing needed! The crust might not be quite as flaky, but it’s still delicious.
What’s the best way to reheat leftovers?
My foolproof method? Oven all the way! Microwave makes the crust soggy. Just pop individual slices on a baking sheet at 350°F for 15-20 minutes until heated through. If the edges start getting too brown, cover loosely with foil.
Can I make individual pot pies instead?
Oh my gosh, yes! These make the cutest holiday appetizers. Use small ramekins or oven-safe bowls, and adjust the baking time to about 25-30 minutes. Bonus – everyone gets their own perfect crust-to-filling ratio!
Holiday Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute. Gradually add the chicken broth, stirring constantly until thickened.
- Add the shredded chicken, heavy cream, salt, and pepper. Stir to combine, then remove from heat.
- For the crust, mix the flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough comes together.
- Roll out half of the dough and line the pie dish. Pour in the filling. Roll out the remaining dough and place it over the filling. Seal the edges and cut slits in the top.
- Bake for 45 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.
Nutrition
Notes
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