Swaps And Substitutions For Chicken Pot Pie
You can make this easy chicken pot pie gluten-free or dairy-free, swap out the vegetables, or save this recipe for Thanksgiving and use up leftover turkey in place of chicken. I use a basic medley of peas, carrots, onions, and celery in this chicken pot pie, but feel free to add things like sliced mushrooms, small diced potatoes , or your favorite root vegetables.
To make a gluten-free pot pie: Swapping the all-purpose flour for 1:1 Baking Flour . Swap the puff pastry for gluten-free pie dough.
To make a dairy-free pot pie: Use your favorite nut milk in lieu of the cows milk. Because the milk is used to make the gravy creamier, you can even omit the cows milk altogether.
Make Ahead And Freezing Instructions:
To make ahead: The filling for chicken pot pie can be made 1 day in advance cover and chill in the refrigerator. Fill your crust and bake the next day, as directed.
To freeze: The unbaked OR baked pot pie freezes well for up to 2-3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, or bake to warm through.
Leftover Chicken Pot Pie will last in the fridge for up to 5 days, stored in an airtight container.
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Recipe
Other Easy Family Dinner Recipes We Love:
- 2 ozcream cheeseit must be softened to avoid lumps
- 2tspkosher saltadjust to taste
- 1tspblack pepperadjust to taste
- 1/2tspdried thyme or seasoning of your choice
- 1 1/2cupchicken broth
- 1cupmilkwhole works best if available
- 1/2cupheavy whipping creamhalf and half can also be used
- 2cupsdiced, cooked chicken
- 3cupsmixed vegetables Small sized veggies such as diced carrots, peas, corn and potatoes work well. If using frozen, make sure to thaw first
- 1packageready made roll out pie crustsI recommend Pillsbury brand
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Assembling A Double Crust Pie
When the dough is ready, youll roll out the bottom crust, lay it in the pie dish, and add your filling. Then, roll out the top pie crust and cover your pot pie with it, bring the bottom crust up and over the top, pinching the two together to enclose. For an extra golden crust and a special touch, brush the pie crust with egg wash and sprinkle with Kosher salt.
Once baked, it will be perfectly golden, flaky and buttery, and the perfect addition to the best chicken pot pie recipe.
Tips For Making Chicken Pot Pie:
- This recipe makes enough for about 6 servings
- You can use any oven safe bowl for this. In the past, I’ve used larger bowls. Just make sure, if you use larger bowls or ramekins, you have enough puff pastry to cover them all.
- If you have leftover filling, it can be frozen. I have a small family so I freeze the leftover filling and extra puff pastry and I have another meal ready to go for us later in the month.
- Rotisserie chicken can be used instead of the roasted chicken breasts.
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Can Chicken Pot Pie Be Made Ahead
Yes, you can make this homemade chicken pot pie recipe in advance. Just make the filling and let it cool completely in the fridge stored in an airtight container. The crust can also be made in advance and chilled in the fridge or even frozen.
When ready to bake, roll out the crust and use it to top the pie. Then bake like normal.
Or you can make both the filling and let it cool completely. Pour the filling into a pie dish and top it with the crust, then freeze the whole pie. Just defrost overnight in the fridge before baking.
What Makes This Chicken Pot Pie Easy
My commitment to making this an easy chicken pot pie develops in stages.
- The chicken: Buy a whole, cut-up chicken, which cooks faster than a whole chicken. No need to fiddle around with a whole chicken when theyre already available cut-up. Toss the pieces on a sheet pan with oil and roast it.
- The veggies: I use frozen vegetables to stir into the filling, but give the gravy a lift by dicing onions, garlic, and celery while the chicken is roasting.
- The pie crust: Rather than make a scratch pie crust I buy store-bought puff pastry.
- The stock: If you have homemade stock in your fridge then by all means use it, but there is no shame in saving time with store-bought stock. To find the best box stock check out our product review: Our Favorite Boxed Chicken Broth.
- The time: The finished chicken pot pie only takes 20-25 minutes to bake in the oven. You can add another 30 minutes to roast the whole cut-up chicken, but if youre really pressed for time, just pick up a rotisserie chicken at the store.
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Tips From The Betty Crocker Kitchens
- tip 1 For a pretty finish to the crust, brush it with an egg wash and sprinkle lightly with a coarse salt.
- tip 2 Use the small cutters to create steam vents in the top crust or just cut slits in the pastry with the tip of a paring knife.
- tip 3 For a lump-free white sauce, use a medium wire whisk to stir in the flour and then to constantly stir the sauce as you pour in the broth and milk.
- tip 4 To roll the pie crust rounds into a square, place the pastry on a lightly floured counter, pastry cloth or sheet of parchment paper. Then, carefully press the pastry into more of a square shape before rolling it into a 13-inch square. next, fold the dough in half and lay it into half of the baking dish. Finally, unfold it and gently press it into the corners of the pan to create the bottom crust, being careful not to stretch it. The dough should extend just a little over the edges.
- tip 5 Swap in 1 1/2 cups of any frozen vegetable combo for the peas and carrots, slicing larger pieces into smaller pieces so they blend more evenly in the sauce.
How To Make Homemade Chicken Pot Pie:
Preheat oven to 350F degrees. Place chicken breasts on a baking sheet sprayed with nonstick cooking spray. Drizzle chicken breasts with olive oil and season with salt & pepper. Cook chicken for about 45 minutes. You can skip this step by using precooked chicken. Once your chicken is finished cooking, allow it to cool then cut it into bite size pieces then set aside until you’re ready to make the filling.
For the crust: Once puff pastry is thawed, it should be easy to work with at this point. Throw a little flour on your counter. Open up the puff pastry If you have a hard time opening it up, it’s not ready. Let it defrost a little longer. Pinch the seams together so you have a nice, smooth pastry. Now break out your rolling pin. You just want to roll it out to smooth the seams and give yourself just a bit more room to work with. You don’t want to roll it out too thin.
Place ramekins or oven safe bowls upside down on the pastry. With a sharp knife, cut around the edge of the bowl, leaving about a ½ inch or so overhang. You want to have enough extra pastry to hang over the sides of the bowl. Set aside puff pastry circles until you are ready to assemble the pot pies.
For the filling: In a large saucepan, melt better on medium heat. Add in flour, stirring until the consistency of peanut butter. There’s a fancy French term for this part here, it’s called making a roux
Slowly add in milk and keep stirring
With a brush, lightly coat the puff pastry with egg wash.
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The Epic Comfort Of Chicken Pot Pie Any Night Of The Week
As hearty as the most labor-intensive of Sunday suppers, this super fast skillet chicken pot pie recipe is all bang, no buck. Our easy chicken pot pie recipe is ready in 30 minutes, and its even kind of healthy! Because this skillet pot pie recipe relies on whole milk instead of cream, and is loaded with lean chicken breast and vegetables like carrots, celery and peas, it definitely counts as a balanced meal. Sure, theres some butter in thereOK, a fair amount of butterso its not as light a rice bowl or dinner salad, but its a filling supper you can feel good about feeding your family. Especially on a dark and stormy night, when all you want is to fill those bellies with warmth and comfort.
Double Crust Chicken Pot Pie
If youre craving comfort food, homemade chicken pot pie is your answer! This completely from scratch recipe is simple to prepare, features a double crust, and nourishes the soul. For step-by-step photos, scroll to the bottom of this page.
When Im craving a meal thats truly comforting, this double crust chicken pot pie recipe hits the spot. It satisfies the soul and, is surprisingly simple to throw together. Well use my favorite homemade pie crust recipe for a sturdy crust on the bottom and a golden brown, flaky cloak on top. In between the pie crust layers is a mixture of chicken and veggies topped with a creamy, rich white gravy that is flavored with a little cooked onion, salt, pepper, and thyme. Lets get started!
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Whats The Best Way To Reheat Chicken Pot Pie
Once the chicken pot pie has been cut and served, I find the best way to reheat it is to cover it with aluminum foil and reheat it in the oven for 15 minutes, or until warmed through.
Usually, Ive stored the pot pie in the fridge in the same dish I baked it in. To avoid shattering my dish, I pop it into a cold oven. I set the oven to 350°F and allow the dish to warm up along with the oven. This lowers my wait time and protects my ceramic baking dishes. My 15-minute heating time begins when the oven has reached 350°F.
How To Make Chicken Pot Pie:
- Melt butter in a large skillet.
- Add chicken, carrots, celery, and onion.
- Add salt, garlic powder, dried thyme, and pepper.
- Cook for 8-10 minutes.
- Stir in cream until smooth.
- Stir in chicken broth until smooth.
- Cook until bubbling and thick.
- Add peas and parsley to the filling.
- Cool.
- Fit the bottom pie crust into a pie plate.
- Spoon the creamy filling into the bottom crust.
- Place the top crust over the filling.
- Seal the edges of the crust and cut slits in the top crust.
- Place the pie on a baking sheet .
- Bake.
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What Is In Classic Chicken Pot Pie
The ingredients used in this homemade chicken pot pie recipe are both simple and flexible. You can add in, leave out or change up a number of the ingredients.
Ingredients:
- Veggies
- Cooked chicken
- Pie crust
We love our chicken pot pie with potatoes! While you dont have to put potatoes in chicken pot pie, I highly suggest you give it a try!
Rolling Out The Crust
Roll out the pie crust first and place it in the refrigerator before making the filling. This process gives the butter in the dough plenty of time to firm up so that the warm filling doesnt cause it to melt before baking. This recipe uses a double-crust pie to encase the chicken mixture.
Roll out the bottom and top crusts to ¼-inch thick. This provides a sturdy base and cover. Use a 9-inch pie dish to lay one portion of the dough inside, then trim off the excess. Place the top crust on a baking sheet, it will be further shaped later.
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How To Make Crust For Chicken Pot Pie:
I use homemade pie crust for this recipe, since I usually have some on in my freezer. You can use a store-bought pie crust if you want, but watch the cook time because the store-bought crusts are thinner and will brown faster. You may want to cover the crust with tinfoil part way through baking.
To make a homemade crust for chicken pot pie, combine the flour and salt in a medium size bowl. Add the shortening and butter and use a pastry blender to cut everything together until the mixture resembles fine crumbs. Add ice water, just a tablespoon at a time, until the dough begins to clump together.
Form the dough into two balls and chill in the refrigerator for about 2 hours. I have the BEST trick for rolling out pie crust, here.
The Best Homemade Chicken Pot Pie Recipe
This is the BEST Homemade Chicken Pot Pie recipe ever with a flaky crust, chunks of chicken, and rich gravy with veggies. Its a meal that gets requested over and over at our house, especially for Sunday dinner. Pot pie is also a great way to use up leftover chicken or turkey after the holidays.
When I was a kid, I loved those individual-size pot pies from the freezer section at the grocery store. I remember being thrilled when we got to have them for dinner. It usually only happened when my dad was out of town on a business trip.
But then I grew up and married Paul and he absolutely refused to eat chicken pot pie. Like, pot pie and cottage cheese were his two big food aversions that he just couldnt get over.
They say the first year of marriage is hard. Learning about Pauls abhorrence of pot pie definitely tested our relationship in a way I never knew it could be tested. I only kid. Sort of.
So when we went to visit my childhood best friend and former college roommate, Carrie, and her husband a few years later and she announced that she was serving pot pie for dinner, I knew Paul was about to be faced with a challenge.
But then Carrie served us the most amazing chicken pot pie EVER. I dont say that lightly. It was so good that Paul had a Sam-I-Am moment and was even requesting second helpings.
Some of Rees recipes are still favorites today, but this is the one we make more than any other.
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The Best Chicken Pot Pie With Homemade Pie Crust
Chicken pot pie remains one of the most comforting dinners of all time. With a delicious, savory filling of juicy chicken, tender vegetables, and a creamy gravy enclosed in a double-layer of flaky pie crust, its really no wonder this dish has stood the test of time.
If youre looking for a foolproof, homemade chicken pot pie recipe youve come to the right place. Made with real ingredients and no cans, this recipe has received stellar reviews from taste testers. Today, in addition to delivering the best recipe, well also cover some helpful tips for making homemade pie crust for chicken pot pie, why a handful of simple ingredients is all you need to make a perfect, creamy pot pie filling from scratch, ways to customize your pot pie vegetable line up, and more!
Before we can deem a chicken pot pie recipe the best, we have to ask ourselves, what is it that makes it the best? I think we can all agree, the best recipe must possess:
- A flaky chicken pot pie crust on both the top and the bottom.
- A creamy, savory gravy.
- A hearty serving of white meat chicken and a hefty serving of vegetables.