Best Chicken Pot Pie Recipe

Assembling A Double Crust Pie

The Best HOMEMADE CHICKEN POT PIE RECIPE I Ever Made

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.

Best Homemade Chicken Pot Pie Recipe

This homemade Chicken Pot Pie recipe is made completely from scratch and is the best chicken pot pie you’ll ever eat. A delicious filling made with a from-scratch sauce is nestled between two layers of flaky, buttery homemade pie crust for a meal your entire family will love.

Is there a more classic, cozy, fall meal than Chicken Pot Pie ? This homemade Chicken Pot Pie recipe is made completely from scratch and is the best chicken pot pie you’ll ever eat.

I often find chicken pot pie recipes with lots of processed ingredients – but not this from scratch version! You’ll never used condensed soups or buy a frozen pot pie again after trying this homemade chicken pot pie!

The delicious filling is thick and made with a from-scratch sauce that is never runny! And it’s all enveloped in a homemade double layer pie crust that is flaky and buttery, a meal your entire family will love!

Overview: How To Make Double Crust Chicken Pot Pie

For the full recipe and lots of step-by-step photos to walk you through the process, scroll to the bottom of this page.

Prepare the pie crust and let it chill for at least 2 hours.

Boil the chicken, carrots, and celery.

Make the gravy. Cook down the onion with butter and garlic. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half.

Divide the pie dough in half. Roll out one half into a 12 inch circle. Carefully place into your pie dish.

Fill the crust-lined pie dish with the chicken and vegetable mixture. Add the peas, then pour the gravy over the top.

Roll out the second half of pie dough into a 12 inch circle. Use this pie dough to cover the pie. Seal and crimp the edges, then slice a few small slits in the top crust.

Brush the top and edges with a beaten egg.

Bake until golden brown.

Craving a different variation? This biscuit vegetable pot pie isnt your typical classic pot pie recipe, but its quicker and easier.

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Make Chicken Pot Pie Ahead Of Time

One thing I love about this recipe is that its so make-ahead friendly. Prepare the filling and top it with the dough as early as a day ahead. Wait until youre ready to bake the pie to brush the egg wash on. The egg wash will dry out and crack as the pie bakes if you brush it on too early.

To freeze this pie, assemble the pot pie, but dont brush the egg wash on or bake it. Cover the unbaked pot pie with foil and freeze for up to three months.

Thaw the pot pie in the fridge overnight. Thirty minutes prior to baking, remove the dish from the fridge to give it time to warm upremember, shattered dishes are no bueno. Brush the egg wash on the dough and bake for 30 minutes in a 400°F oven.

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.

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Can I Freeze Chicken Pot Pie

Yes, you can freeze chicken pot pie. I recommend freezing the pie unbaked, because if the baked pie is frozen, the crust may become soggy when thawed out.
First, follow the recipe as written, except for baking.
Then, wrap the unbaked pie well in two or three layers of plastic wrap, and one of foil. Freeze for up to three months.
Bake directly from frozen at 350°F for about one hour, until piping hot all the way through and golden brown on top.

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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How Long To Bake Chicken Pot Pie

All of the ingredients inside the pot pie are already cooked, so the only thing we are concerned with at this point is the pie crust.

The crust should be fully baked with 45-50 minutes. If the top crust should start to look golden brown before the time is up, simply cover the edges with either a pie shield or with aluminum foil and continue cooking for the allotted amount of time.

There is nothing like a made-from-scratch chicken pot pie. Especially one enveloped in a buttery, flaky, homemade pie crust, decked out with perfectly cooked chicken and vegetables, all smothered in a to-die-for chicken gravy. Please, enjoy!

How To Make Chicken Pot Pie Gravy From Scratch

The Best Classic Chicken Pot Pie Recipe

Did you know that the classic sauce for chicken pot pie is actually a gravy? Yes! It consists of flour, oil, and chicken broth. There are no thickeners like canned soup or cream cheese in this pot pie recipe. You simply dont need them. Flour is all you need for a thickener, and your gravy will be rich, savory, and exactly what you would expect in a traditional filling.

Side note: If you love this American classic, youll also love Chicken a la King! The sauce comes together just like that of Chicken Pot Pie, only theres no crust or bake time its served over rice, pasta, or even biscuits!

To make sauce from scratch for chicken pot pie, youll sprinkle the flour over vegetables that have been sauteed in oil. Once the flour begins to look somewhat glossy youll add in your chicken broth a splash at a time. This method ensures a smooth and luscious gravy every time. Youll continue to add in small increments until the mixture starts to resemble a pudding-like texture, at which point you can add the remaining liquid and let it simmer until slightly thickened.

If youve never made a homemade sauce like this before, fear not this method is foolproof for making gravy.

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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 Do I Prevent A Potpie Crust From Getting Soggy

For a single-crust pie, prebake the crust before filling.
Brush the crust with a beaten egg white. This will help seal the crust and prevent the liquid filling from absorbing into the crust.
Pour the filling into the crust while its still hot and immediately place the potpie in the oven. The heat from the filling will help set the crust.
Bake the pie on a lower rack in the oven. Since heat is concentrated at the bottom, placing the potpie on the lowest rack ensures the bottom of the crust will bake up crisp and golden brown.

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More About This Recipe

A chicken pot pie recipe was first featured in the Betty Crocker Cookbook way back in 1950, and its remained a favorite of home cooks ever since. Weve taken the classic recipe and added several time-saving spins that will streamline your prep time to a speedy 15 minutes. Just pull some frozen mixed vegetables from the freezer and a can of soup and box of Original Bisquick mix from the pantry, and youre on your way to a hearty, satisfying dinner that will taste like you spent all day in the kitchen. Once youve tried this recipe, there are so many fresh new twists you can try from Bettys best chicken pot pie collection which includes photos, tips and reviews, as well as recipes for time-tested favorites and modern new twists.

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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Chicken Pot Pie Recipe: Ingredients & Substitutions

Crust. See notes on this All Butter Pie Crust Recipe for substitutions on the crust ingredients.
Cooked chicken breasts. I most often use diced rotisserie chicken. You can use leftover grilled chicken, shred chicken in the crockpot or on the stovetop . You can also use leftover turkey after Thanksgiving!
Red potatoes. Yukon Gold potatoes are a great substitute if you don’t have red potatoes.
Carrots, Celery, Peas, Corn. You can add or subtract just about any of the veggies in this recipe and use your favorites with great results.
Better Than Bouillon. This is a pretty important ingredient in this chicken pot pie recipe. It is my favorite chicken base and imparts the best flavor. You can use another brand or bouillon cubes or chicken broth/stock, but be warned it won’t taste exactly the same.
2% milk. Whole or 1% milk work well, I do not recommend using fat-free milk.
All-purpose flour. You can sub gluten-free all-purpose flour if desired. Also bread flour works well in a pinch.
Egg Wash. Optional but recommended. You can use just an egg yolk or just cream if desired, but I find a combination works the best.

Tips And Tricks For Making The Perfect Pot Pie

Whats my roux supposed to look like? Your roux, the flour and fat paste used to thicken the gravy, should be light in color and crumbly, but not dry. After adding the flour to the pan, the veggies should look like theyre coated in a crumbly, moist batter.
How do I prevent lumps in my gravy? For a smooth gravy, add the chicken stock gradually about 1 cup at a time, whisking constantly. Add more stock only after the previous addition has been stirred smooth.
What if my gravy is too thick or thin? Your gravy should coat the back of the spoon, but be thin enough for you to see through it.
If your gravy is thin, whisk together a tablespoon of all-purpose flour and a tablespoon of cold water. Whisk this flour slurry into the simmering gravy to thicken it up to the proper consistency.
If your gravy is thick like pudding, whisk in two to four tablespoons of chicken stock to thin it.

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