Chicken Pot Pie Cook Time

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Making Chicken Pot Pie Filling

Spicy Chicken Pot Pie for Tea Time

Chicken pie recipes typically include chicken, vegetables and pastry dough. If you want to create your own chicken pot pie at home, every pound of boneless, cubed chicken breast will need to be combined with other ingredients, including:

  • 1/2 cup of roughly chopped celery

  • 1/2 cup of roughly chopped carrots

  • cup of minced red onions

  • cup of roughly chopped leek

  • cup of diced russet potatoes

  • cup of minced parsley leaves

  • cups of chicken bone broth

  • 150 milliliters of white wine

  • cup of oat cream or full cream milk

  • A few tablespoons of your choice of fat, like extra virgin olive oil or butter

For the richest flavor, cook the chicken and all of these vegetables together in chicken bone broth, white wine and your choice of fat. The cream or milk should be added in at the end, at low heat.

The entire mixture should be creamy and thick, thanks to the starch from your vegetables. If your mixture isn’t thick, add a tablespoon or two of flour or cornstarch to thicken it. Only add the spices and herbs in at the last moment. This amount of pie filling can result in one large pie or four small pies.

Chicken Pot Pie With Homemade Pie Crust

Scroll down for a printable version of this recipe

Yield: 4-6 servings

Start to finish: 1 hour, 45 minutes

4 large or 6 small chicken thighs

Salt and pepper to taste

2 carrots, peeled and cut into small dice

2 stalks celery, small dice

1 medium-size onion, small dice

1/2 cup all-purpose flour

3 1/2 cups chicken stock

1 russet potato, small dice

1/2 cup heavy cream

1 teaspoon fresh thyme, rough chopped

Salt and pepper to taste

1 egg, beaten with 1 teaspoon water

  • Preheat the oven to 400°.
  • Place the chicken thighs on a parchment-lined sheet tray, and season with salt and pepper to taste. Roast the chicken, skin side up, until golden brown and crisp, and the internal temperature reaches 165° on a meat thermometer, 35 to 40 minutes. Allow to cool.
  • While the chicken is roasting, prepare the filling. Heat a deep, heavy pot over medium heat and add the butter. Sauté the carrots, onions and celery, stirring occasionally until tender, about 5 minutes.
  • Sprinkle the flour over the vegetables and cook for 1 to 2 minutes, stirring constantly. Add the stock, whisking to incorporate.
  • Stir in the potatoes.
  • Bring the sauce to a boil, and then reduce to a simmer. Cook, uncovered, for 15 to 20 minutes to thicken the sauce and blend the flavors.
  • While the sauce simmers, shred the chicken into large bite-size pieces, discarding the bones. Tip: Chop up the crispy chicken skin, and fold into the filling for extra flavor!
  • Allow the pot pie to cool for about 5 minutes before serving.
  • Make Ahead Preparation Tips

    This chicken pot pie recipe is so versatile and can be made ahead in a variety of ways!

    First, making the chicken before prepping the recipe is a big time saver. I like to grill a big batch of chicken and chop or shred it to use in all kind of recipes, including this one. Batch cooking chicken is great and Ive also baked, boiled or used my Instant Pot over the years to make it.

    Next, the filling can be made and stored in an airtight container in the refrigerator for up to two days until you are ready to prep the pies. You can also freeze just the filling itself .

    The whole pie can be assembled, wrapped in foil or plastic wrap, and stored in the refrigerator for up to a day in advance. Keep in mind that sometimes this will make the crust a little soggier so you may need to bake it longer.

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    Is This Chicken Pot Pie Freezer Friendly

    Yes! That this homemade chicken pot pie recipe is freezer friendly is one of the best things about it! You can enjoy this classic comfort food anytime.

    There are a few ways that you can prep it for freezing. Often, I will make double or even triple batches of the filling. I like to use my 2-cup Souper Cubes to freeze the filling but any airtight container will work. You can freeze the filling for up to six months, just dont forget to date and label you container!

    Freezing just the filling saves space in the freezer but also allows you to assemble the pot pies just before baking. The recipe card below has all the instructions on how to do that.

    Another option is to assemble the whole pie, then wrap in foil or put in a zip top bag . This is a great option if you bring meals to others or have the space in your own freezer to store it. Instructions on how to bake the pie from frozen are in the recipe card below.

    No matter what you choose, I love the flexibility of this recipe and of course its simplicity and great flavor. I hope you enjoy it too!

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    If youve tried this recipe, let me know how much you enjoyed it by coming back and leaving a comment below and a rating. I love hearing from you!

    Ingredients For Chicken Pot Pie:

    Cooking with K: Old Fashioned Chicken Pot Pie

    A chicken pot pie is a meal in itself loaded with vegetables and protein. The high quality ingredients and generous filling really differentiates this from the ones youll find in the freezer section. Once you try homemade, theres no going back. This also requires simple ingredients:

    • Double Pie Crust Youll need two pie disks for the top and bottom.
    • Chicken Use shredded cooked chicken from a rotisserie chicken or cook your own chicken breasts.
    • Butter & Flour These make the roux or base for the gravy sauce
    • Onion, Carrots, Mushrooms, & Peas this is loaded with vegetables
    • Garlic and Parsley These aromatics and simple salt and pepper balance this savory pie.
    • Chicken Stock& Cream form the creamy gravy sauce

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    The Best Classic Chicken Pot Pie

    The Best Classic Chicken Pot Pie Recipe Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling. Classic comfort food!

    This chicken pot pie recipe is loaded with flavor. Its got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.

    I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. That was easy, but it really needed some bright fresh flavors.

    So, instead of making the easiest recipe, I decided to make the BEST chicken pot pie recipe.

    Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that its ok to take a short-cut with the crust and use a pre-made refrigerated pie crust.

    Of course, if you have the time to make your own homemade pie crust, that would be amazing too.

    The Best Crust For Chicken Pot Pie:

    In a pinch, this recipe will work with a store-bought double pie crust, but we highly recommend using a homemade all-butter Pie Crust. It is 5 ingredients and takes just minutes to make. You can also make it a couple of days ahead.

    Our homemade crust rolls out easily and it never gets soggy when baked. The bottom stays crisp without needing to pre-bake. We use this same pie crust for savory and sweet pies like Apple Pie, our juicy Cherry Pie and Blueberry Pie.

    Don’t Miss: Campbells Chicken Pot Pie With Pie Crust

    Why We Love This Recipe

    When I was younger, I used to LOVE a frozen pot pie. You know, the kind that comes in a little red box in the frozen food section? Loved them.

    But as I got older, I realized they were full of extra calories and fat! Yikes! And some preservatives I didnt really want either.

    So, years ago I went searching for a frozen chicken pot pie recipe that I could make at home. I found this one in the 30 Day Gourmet Big Book of Freezer Cooking cookbook and I knew it would be a winner since everything Id ever made from that book we always loved. You can read my review of the book by

    I tweaked the original recipe to make it my own and it has been a regular part of our menu rotation ever since.

    Can You Cook Chicken Pie From Frozen

    Chicken Pot Pie | Cooking with Holly

    To bake from frozen, preheat oven to 400°F. Place pot pie on a baking sheet, place in middle rack of oven and bake, covered for 30 minutes. Bake at 400°F, covered for 20 minutes. Remove the foil from the pie, then continue baking for 35 minutes or until top of pie is golden and inside is bubbling.

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    Individual Chicken Pot Pies

    Serves 6.

    Note: For an easy dinner later in the week, prepare pot pies as directed. Let cool at room temperature 30 minutes after baking. Cover loosely and refrigerate for up to 3 days. When ready to serve, preheat oven to 375 degrees. Place pot pies on a rimmed baking sheet and bake until a table knife inserted in the center feels hot when touched with a finger, about 20 to 30 minutes. From “Betty Crocker Best 100.”

    For filling:

    1/3 c. butter, plus extra for ramekins

    1/3 c. flour

    1/2 tsp. salt

    1/4 tsp. freshly ground black pepper

    13/4 c. chicken broth

    2/3 c. milk

    3 c. cut-up cooked chicken

    2 c. frozen peas and carrots

    For crust:

    2 c. plus 2 tbsp. flour, plus extra for rolling dough

    1 tsp. salt

    3 to 5 tbsp. ice-cold water


    To prepare filling: In a 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook and stir until mixture is bubbly, about 2 to 3 minutes. Stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and peas and carrots, and remove from heat.

    To prepare pot pies: Preheat oven to 425 degrees and lightly coat 6 ramekins or custard cups with butter and place prepared ramekins on a rimmed baking sheet.

    Evenly divide chicken mixture among ramekins. Top each ramekin with a pastry circle, gently pressing sides down the ramekin. Make a slit in the top of each circle. Bake until golden brown, about 30 to 35 minutes.

    What Sides Shall I Serve With This Meal

    Whats great about this pot pie is that it has everything in one dish! But if you want some great plate fillers, here are some of my favorite side dishes to go with it.

    • Salad fruit salad or garden salad
    • Veggies green beans or roasted asparagus
    • Roll a yummy roll like this one or a batch of homemade bread

    If youre ready to get meal prepping this week, print the recipe card out below, gather all of your ingredients and prepare to be blown away by the deliciousness that you get when you opt to make this savory pie from scratch!


    Recommended Reading: Nation’s Pies

    A Classic Chicken Pot Pie Filling Thats Ready Fast

    Were not trying to break the mold with this easy chicken pot pie recipe. Quite the opposite. We wanted to craft a homey, classic, comforting pot pie that you can make in no time flat. With a store-bought pot pie crustwe just use store-bought frozen puff pastryall youll need to do is make a filling. But, even the pot pie filling relies on some simple shortcuts to make your life just that much easier. Heres what youll need:

    • Chicken! Save yourself major time by using one of those already-cooked rotisserie chickens from the grocery store.
    • Vegetables! Carrots, celery, frozen peas and onions.
    • Seasoning! Celery seed and garlic powdera perfectly retro combo and just right in this skillet pot pie. Salt and pepper, of course. If youd like to add it, a sprinkling of fresh thyme is nice, too.
    • Liquid! Broth and milk are thickened with a little flour to make a creamy chicken pot pie sauce.

    Make Ahead And Freezing Instructions:

    Homemade Chicken Pot Pie Recipe

    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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    Make Ahead Chicken Pot Pie

    Can you refrigerate Chicken Pot Pie before baking?Yes! Simply make as directed including adding the pie crust. Cover with plastic wrap or foil and store in the fridge for up to 5 days. When you are ready to bake it, preheat your oven, remove from the fridge, and add the egg wash . Bake at 400°F for 20 minutes covered with foil, then remove foil and bake an additional 35-40 minutes until crust is golden brown and sauce bubbling inside.

    Healthy Chicken Pie Recipes

    According to the USDA, most chicken pot pies are around 302 grams and have 616 calories. Chicken pot pies typically have 15.4 grams of protein, 35.8 grams of fat and 58 grams of carbohydrates. They’re also rich in a variety of essential vitamins and minerals, particularly manganese, selenium, vitamin K and B-complex vitamins.

    Chicken pot pie can be healthy, but there are certain aspects that can make them less so. For instance, pastry dough is often very rich in saturated fat because it’s made with butter. There aren’t many ways of getting around this the ideal pastry dough is crunchy and flaky.

    Even vegan pastry dough, which is made with margarine or coconut oil, isn’t that healthy. According to Harvard Health Publishing and the Cleveland Clinic, both of these ingredients are rich in saturated fat too.

    If you’re interested in a healthy chicken pot pie low in saturated fat, you’ll likely need to make your own chicken pie. While it’s tough to reduce the saturated fat in your dough, you can always opt for low-fat ingredients in the interior of the pie. This includes choosing low-fat cuts of chicken, like chicken breast. The American Heart Association typically considers lean meats like chicken breast to be healthiest, especially when skinless.

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