Chicken Pot Pie With Potatoes

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How To Make It

Twice Baked Chicken Pot Pie Potatoes Recipe
  • I started out by sauteeing garlic and several cups of carrots in olive oil for a few minutes until tender. I actually used a 10-ounce bag of coarsely shredded carrots to save time, but you could shred whole carrots yourself or dice them instead.
  • Once the carrots cooked down, I mixed in the chicken and then sprinkled the whole shebang with flour.
  • And then, after stirring and giving the flour flavor a little time to cook out, I poured in the liquids…mostly chicken broth with some half and half for creaminess and a splash of white wine for depth of flavor.
  • Once the liquid got all thick and bubbly, it was time to stir in the seasonings, the cubed potato, and the frozen peas. And then…the whole mixture got dumped into the baking dish!
  • Next it was time for the fun part! As previously mentioned, I often use my trusty food processor to make homemade drop biscuits in a snap. So I simply pulsed together the dry ingredients, then pulsed in the cold butter, then pulsed in the buttermilk.
  • And finally I scooped and plopped the biscuit dough onto the waiting chicken pot pie filling. Done! Easy! Yay!
  • See how simple and straightforward this recipe is, y’all? And it’s so gosh darn delicious. The filling is creamy and chunky and savory, and each forkful is accompanied by a soft, fluffy bite of biscuit. Mmmmmmm. I hope your family loves this Chicken Pot Pie Casserole as much as mine does!

    Smashed Potato Chicken Pot Pie

    • 4 Ratings

    Pro tip: Use packaged mashed potatoes to reduce prep time on this delicious Smashed Potato Chicken Pot Pie.

    • cup butter or margarine
    • cup all-purpose flour
    • 2 14 ounce cans reduced-sodium chicken broth
    • 1½ cups milk
    • 5 cups chopped cooked chicken or turkey
    • 4 cups frozen peas and carrots, thawed
    • 4 cups frozen cut green beans, thawed
    • 2 24 ounce packages refrigerated mashed potatoes
    • ¼ cup grated Parmesan cheese
    • 2 cloves garlic, minced
    • Step 1

      Preheat oven to 375°F. In a large saucepan melt butter on medium heat. Stir in flour, 1/2 teaspoon of the seasoned pepper, and the salt. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in cooked chicken and thawed vegetables. Pour into two 13x9x2-inch-inch baking pans.


    • Step 2

      In a medium bowl combine mashed potatoes, Parmesan cheese, garlic, and the remaining 1/2 teaspoon seasoned pepper. Using a spoon, drop potato mixture in large mounds over chicken mixture in baking dish.

    • Step 3

      Bake, uncovered, for 30 to 40 minutes or until heated through. Let stand for 5 minutes before serving.

    Tips For Making Chicken Pot Pie Soup

    • To keep it easy, use shredded rotisserie chicken. You can also use leftover turkey and make turkey pot pie soup. This is a great recipe for using up leftover Thanksgiving and Christmas turkey.
    • We use milk instead of heavy cream to keep the soup a little lighter. Dont worry, it is still really, really creamy!
    • The soup is loaded with carrots, celery, potatoes, peas, and corn. Lots of kid friendly vegetables:) If you want to throw in mushrooms or green beans, go for it. They would be good too!
    • If you dont have fresh thyme, you can use dried thyme, but only use ½ teaspoon because dried herbs are stronger than fresh herbs.
    • We like to serve the soup with pie crust crackers. They are easy to make, see instructions below. You can also serve the soup with crackers or homemade biscuits.

    Fill a bowl with chicken pot pie soup and get cozy! This easy soup is guaranteed to be a family dinner favorite! Enjoy!

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    Helpful Tips Tricks & Equipment

    • The Chicken Pot Pie Casserole filling will bubble up a bit during baking, so use a large rectangular baking dish with a capacity of about 5 quarts…the size of a dish you’d use to make a big lasagna. If you’re still worried about the size of your dish, however, place a large rimmed baking sheet on the rack under your baking dish to catch any potential overflow.
    • In place of the half-and half, you can use milk to lighten things up or heavy cream for extra decadence.
    • Feel free to leave out the wine .
    • If you don’t have food processor, you can make the biscuit dough by hand…see the note at the bottom of the recipe.
    • If you don’t have buttermilk for the biscuits, you can use regular milk instead.
    • You may use whole wheat pastry flour in lieu of all-purpose flour if you prefer 100% whole wheat biscuits.
    • The biscuit batter should be very sticky but not runny. If it ends up too sticky, pulse in a couple more tablespoons of flour.

    How To Make Chicken Pot Pie

    Chicken Pot Pie Baked Potato

    Pop quiz time, everyone: raise your hand if youve ever had chicken pot pie.

    OK, good. Now, if the chicken pot pie you had was a little single-serving thing that came out of a box in the freezer, put your hand down again. Because you havent really had chicken pot pie.

    A homemade chicken pot pie is a thing of beauty. Its a savory blend of chicken, veggies, and potatoes, smothered in a rich, creamy gravyall baked into a crisp, flaky, golden crust.

    Now maybe if youre a vegetarian, or you share your home with one, you might think you need to settle for frozen pot pies because you cant make a homemade chicken pot pie without the chicken. Never fear! All you need is a good chicken substitute, like Morning Star Chikn Strips, and some veggie broth to make the gravy. All the other ingredients taters, veggies, and TLC are just the same.

    This really is The Beast Homemade Chicken Pot Pie. Dont believe me? Just try it and see. This recipe makes two potpies, so you can do one meat and one veggie, or you can make one and freeze the other for later. Then you get the best of both worlds a homemade pie that needs no work except heating up.

    NOTE: This recipe make 2 pies. If you are only wanting 1, cut ingredients in half.

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    More Comfort Food Recipes You Will Love

    A tasty Chicken Pot Pie with onions, carrots, celery, potatoes, and chicken in a creamy gravy seasoned with fresh thyme and topped with a flaky crust.

    • Beth Pierce
    • Total Time:1 hour 25 minutes
    • Yield:6 servings 1x
    • 1 ¼ cups all purpose flour
    • ½ teaspoon salt
    • 45 tablespoons chilled water
    • ½ teaspoon cider vinegar
    • 1 small onion finely chopped
    • 2 carrots peeled and chopped
    • 2 ribs celery chopped
    • 2 medium potatoes peeled and cut in small cubes
    • cup flour
    • 2 ½ cups low sodium chicken broth
    • 2 teaspoons fresh thyme leaves
    • 3 cups diced or shredded chicken
    • Salt and pepper to taste
    • 1 egg

    Chicken Pot Pie Ingredients

    Chicken pot pie can be made as a double-crusted pie with regular pie pastry or in individual bowls and topped with pastry or puff pastry.

    VEGETABLES We use an assortment of fresh vegetables but frozen veggies work in this recipe too.

    CHICKEN Rotisserie chicken is my go-to for this recipe but any cooked/shredded chicken will work. Use leftover chicken if you have it on hand.

    SAUCE The sauce is from scratch and while it takes a little bit of time, its not difficult. Cream and chicken broth are thickened and seasoned with onions, garlic, and herbs. Dont use low sodium broth, the salt adds great flavor to this recipe!

    PASTRY To make this even quicker, use prepared pie dough in place of homemade pie crust. You can also use frozen puff pastry in this recipe too .

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    Chicken Pot Pie Recipe

    This homemade Chicken Pot Pie is classic comfort food and will warm you up. Its a show-stopping dish with a flaky Pie Crust, filled with saucy chicken and vegetables.

    If youve never tried a homemade savory pot pie, you are in for a treat. Watch the video tutorial and see how easy it is.

    This post may contain affiliate links. Read my disclosure policy.

    We love easy chicken dinners from Instant Pot Whole Chicken to Chicken Tortilla Soup. If you are looking for chicken recipes the whole family will love, this Chicken Pot Pie Recipe is a must-try!

    Recipe Tips And Modifications

    How to make chicken and potato pot pie
    • Time-Saving Tip: To cut down on prep time use precooked, leftover chicken and leftover Instant Pot Baked Potatoes cut into chunks. Then you skip the step of par-boiling the chicken and potatoes.
    • Storage: This chicken pot pie will last for 3-4 days in the refrigerator after baking. I don’t recommend freezing leftovers, as the sauce may separate.
    • Make-Ahead Instructions: You can assemble the chicken pot pie up to 3 days prior to baking, but wait to top with the biscuit topping for best results.
    • Egg-Free Chicken Pot Pie: The only use of an egg in this recipe is for the egg wash on the lattice topping. Instead, brush with milk or melted butter to keep this chicken pot pie egg-free.
    • Using Raw Carrots: If you have fresh carrots instead of frozen carrots, boil the peeled, sliced carrots with the potatoes.
    • Serving Suggestion: Chicken Pot Pie is an all-in-one meal, but I do love pairing it at times with a Mandarin Orange Salad or a simple side salad dressed with Balsamic Dressing to pack in some extra vegetables into dinner.

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    Classic Chicken Pot Pie

    So I think its no secret that Im a casserole gal. I love creamy, saucy casseroles filled with scrumptious ingredients and baked until bubbly. Theyre awesome!

    But, I know quite a few people who dont really care for casseroles. They say casseroles are too soupy Thats a thing? I find that hard to wrap my head around, obviously, but I do know this. That same person who just doesnt like casseroles husband adores my pot pie!

    Adding flaky pie crust to your average casserole just gives it a wow factor. Plus, the crust adds a bready, carb-y texture thats hard to beat!

    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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    Chicken And Potato Pot Pie


    • 2 medium Russet, white or yellow-flesh potatoes or 3-4 small red potatoes
    • 1 Chicken breast
    • 1 can Cream of chicken soup
    • 1 cup Frozen vegetable blend
    • 1 package Refrigerated pie dough
    • 1 Egg, beaten


    Cut potatoes in half lengthwise. Slice across into 1/4-inch thick half moons. On separate cutting board, cut chicken into small, uniform cubes.

    In a 1-quart microwave-safe dish, combine soup, vegetables, potatoes, chicken and one soup can of water, mixing well. Top mixture with pie dough. Brush dough with egg.

    Microwave on high for 20 minutes or until potatoes and chicken are done. Let sit for two minutes. Use oven mitts or tongs to remove from microwave.

    Tips For Making Chicken Pot Pie

    16 of Our Best Chicken Pot Pie Recipes (+ Pot Pie Variations)

    This is a pretty straight forward recipe, especially when made you make individual Chicken Pot Pies like Ive done. I only have 2 tips to ensure you nail The Pot every single time:

    • Thicken filling to desired consistency before putting it in the pots. The sauce wont thicken at all once the lid is on. So keep cooking until the sauce is a nice creamy consistency and not watery. Nobody likes a watery pie filling!

    • Cool filling before topping with puff pastry. Hot filling = melts butter in pastry that creates layers = less puff.

    That moment with this Chicken Pot Pie comes out of the oven, all golden and puffed up, and you know that under that buttery lid the creamy filling is bubbling away with the tender chicken and the vegetables and it just smells so amazing

    .and THEN you crack through that almost impossibly flaky crispy puff pastry to reveal the piping hot creamy filling, and you blow furiously on it, trying to cool it down as quickly as you can so you can shovel a huge spoonful in your mouth without giving yourself 2nd degree burns.

    I shouldnt even joke about that. Ive lost count of the number of times Ive burned my mouth with Chicken Pot Pie. Nagi x

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    How To Make Chicken Pot Pie:

    A homemade Chicken Pot Pie is easier and takes less time than you think! We use a deep 9 pie dish for this recipe.

  • Sautee vegetables in 6 Tbsp of butter until soft.
  • Add mushrooms and garlic and saute 5 min.
  • Add cream and broth and simmer until thickened.
  • Stir in chicken, peas, and parsley and remove from heat.
  • Roll out pie crust to 12 and transfer to a pie pan.
  • Add Filling into crust and cover with the second crust.
  • Crimp edges, cut slits, brush with egg wash and bake.
  • Make-Ahead Tip: Chicken pot pie reheats beautifully. Just warm it in the microwave until heated through. The sauce stays creamy without separating and it tastes just as good as the day you made it!

    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.

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    The Best Homemade Chicken Pot Pie


  • In a large pot, add butter, potatoes carrots, onion, celery and garlic. Sauté until tender. Stir in flour until blended.
  • Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in peas, 1/2 cup cream, parsley, garlic salt and pepper. Stir in chicken.
  • Spoon into two ungreased 9 in pie plates. In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
  • Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges. Cut slits in pasty to vent. Brush top of pies with egg mixture.
  • Bake at 375 for 30-35 minutes or until golden. Let stand for 10 mins before cutting.
  • NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover pie loosely with foil. Place on a baking sheet. Pre heat oven to 375-degree F and bake until lightly browned and bubbly, about 40 to 45 minutes. Oven times will vary.

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