Easy Chicken Pot Pie Recipe

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Easy Homemade Chicken Pot Pie Recipe


There are times when I really crave comfort food. When people think of comfort food they might mention things like mashed potatoes, grilled cheese sandwiches or soup. For me, I think of Chicken Pot Pie . Its not as hard as you might think and today Im sharing the easiest Homemade Chicken Pot Pie Recipe.

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1. Melt butter in a large skillet. Add onion and cook until tender.

2. Add flour, poultry seasoning, salt and pepper. Cook, stirring, until blended.

3. Slowly add chicken broth and milk, cooking and stirring until thickened and bubbly.

4. Stir in chicken and frozen vegetables.

5. Spoon mixture into a pie pan lined with crust. Top with second crust seal and flute edges. Cut slits in crust.

6. Bake at 400° for 30 minutes. Remove from oven and cover edges with foil to prevent over-browning.

7. Bake for an additional 15 minutes.

Nutrition Information:

Amount Per Serving:Cuisine:Category:

This Easy Chicken Pot Pie is the ultimate family dinner recipe. Tender, flaky pie crust stuffed with rotisserie chicken, mixed vegetables, and a thick cream sauce, this pot pie is as easy as it is delicious. Ideal for making ahead and delicious reheated, this recipe is guaranteed to become a fast family favorite!

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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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.

What Would You Serve With A Chicken Pot Pie

Easy Chicken Pot Pie Recipe

Personally I feel like it is a complete meal, done!

But if you really want to have some sort of side dish that isnt included already inside here are a few ideas off the top of my head.

  • Ambrosia is always a winner on the side of your dinner.
  • Any style of salad always works, my fave is Caesar style.
  • Sliced berries during the summertime are always great when serving kids.
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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 You Make Chicken Pot Pie

  • Melt butter in a large skillet. Add onion and cook until tender.
  • Add flour, poultry seasoning, salt and pepper. Cook, stirring, until blended.
  • Add chicken broth and milk, cooking and stirring until thickened and bubbly.
  • Stir in chicken and frozen vegetables.
  • Spoon mixture into a pie pan lined with crust. Top with second crust seal and flute edges. Cut slits in crust.
  • Bake and enjoy!
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    Ingredients For 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

    How To Make Easy Chicken Pot Pie On A Stove Top

    Homemade Chicken Pot Pie!! How to Make Pot Pie Recipe

    Aunt Lou here. We love the crock pot version of this recipe, so I thought we should give it a try on the stove! And now you have this delicious Easy Chicken Pot Pie recipe for your stove top!I love that this recipe is less than an hour from start to finish. It means I can get dinner on the table even if the day happens to be quite chaotic! Even better, my two kids gobble up their carrots and peas without batting an eye. Not a single complaint! You cant beat that! We like to use the largest size of refrigerated biscuits. I also like to use the flaky style biscuits. You can use whatever your personal preference is for this recipe. However, I prefer to use the large flaky ones because, to me, they mimic a lovely flaky crust perfectly!

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    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.

    What Type Of Biscuits Should You Use

    Any store-bought biscuits will do, though the flavor of buttermilk commingles quite well with the savory ingredients underneath.

    When shopping, you can choose regular-size biscuits or big biscuits. Since the biscuits are baked separately and arranged on the stew before serving, the choice is yours.

    The recipe below calls for five biscuits, either regular-size or big. If you prefer more biscuits per serving, select a larger container of biscuits, such as a 16-ounce container with eight biscuits.

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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.

    How To Make Homemade Chicken Pot Pie:

    Easy Chicken Pot Pie recipe from Pillsbury.com
  • Cook the chicken: Cover the chicken with water, bring it to a boil, and cook until its just barely cooked through. Remove the chicken to a plate.
  • 2. Sauté veggies: In another saucepan, cook the onions and celery in butter. Add flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Add water water and milk. simmer the mixture until it thickens. Add chopped chicken and frozen vegetables to the hot mixture.

    3. Add to pie crust: Pour the mixture into your prepared pie crust and cover with the top crust. Prick a few holes in the crust

    4. Bake the pie for 30-35 minutes.

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    How Do You Cook Frozen Chicken Pot Pie

    To bake a frozen pie, preheat the oven to 400 degrees. Bake the pie for 30 minutes covered with foil, remove the foil and continue baking for another 20-30 minutes or until golden brown and piping hot inside.

    Baking the pie on a baking sheet covered in foil will make for easy clean-up in case it bubbles over!


    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.

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    A Crispy Phyllo Topping Makes This Chicken Pot Pie A Quick And Easy Weeknight Meal

    Ive heard it over and over again from readers and I am feeling it myself. We have pandemic cooking fatigue. We dream of stepping out for dinner at least one night a week, maybe two?

    With coronavirus vaccine shots on the rise, it is looking more and more likely that our communities will begin opening up in the near future, but in the meantime, you, like me, are likely still cooking three meals a day at home. Weve tried lots of strategies to cut down on time in the kitchen and on those dishes, dishes, dishes, including cooking extra for leftovers, but there is nothing like a hot-off-the-stove or fresh-from-the-oven dish.

    Thats where this variation on the chicken pot pie steps in. The filling of diced chicken and vegetables comes together fairly quickly chopping the chicken is the most time-consuming part.

    Once the filling is made, it can then be spooned into a ramekin and topped with squares of layered phyllo and baked in about 15 minutes. I bake off one or two for a single nights meal for me and my husband. I tuck the filling and phyllo in the refrigerator and then, I take a break, skipping a night or two, before reheating the filling, scooping it into ramekins again, freshly layering with phyllo and baking the second batch.

    That break can be all I need to appreciate the dish again. Its leftovers, yes, but because it is freshly baked, it doesnt feel that way.

    To jazz up this version, I added a splash of Worcestershire sauce and sherry, which I highly recommend.

    The Easiest Way To Make Pot Pie

    EASY Chicken Pot Pie Recipe | I Heart Recipes

    A basic pot pie is simply meat or poultry, vegetables and gravy nestled under a golden, flaky pie crust. It features all the components of a complete meal: protein, starch and vegetables.

    For my recipe, store-bought buttermilk biscuits replace traditional pie crust, and the swap is sublime. The tanginess of the buttermilk partners perfectly with the sweetness of the vegetables. And, when huddled on top of the stew, the biscuits soak up some of the rich sauce.

    The dish can also make excellent use of leftovers and pantry staples, from cooked chicken to fresh and frozen vegetables, which help bring this dish together super fast.

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    What Is Chicken Pot Pie

    This savory pie is filled with chicken, carrots, celery, onion and peas in a creamy made-from-scratch sauce. Some versions include a bottom crust and a top crust, while other pot pie recipes only use a top crust. The topping can be made with a classic pie pastry, with biscuits, or even with puff pastry.

    While pot pie is believed to have originated in Greece, it’s now a very popular dish in America .

    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.

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    Easy Homemade Chicken Pot Pie

    Its officially getting cold around us, which means its the time of year to break out the comfort foods that just hit the spot, warm you up and make your soul happy. This Chicken Pot Pie is definitely one of those recipes. Its easy to make with a pre-made pie crust, but the filling is homemade, simple to put together and FULL of amazing flavor! Its 100% addicting and perfect for this time of year.

    One of the other great things about Chicken Pot Pie is that its a full meal in one. Youve got veggies, protein and some carb going on with the crust. Its all you need!

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