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.
Serving & Storage Instructions
Make the chicken filling according to the recipe instructions, store it in an airtight container in the fridge, and chill until you need it or the next day.
You can also freeze it at this point. It will last in the freezer for up to two months.
When ready to use it, heat it gently in a pan until it is heated through, not boiling. And proceed with the instructions.
Another option is to make two pot pies and freeze one before baking. It should last at least two months in the freezer. I would put it directly in the oven from the freezer and add 20-30 minutes to the cooking time.
If you have leftovers, they will keep in the fridge for up to five days in an airtight container.
If you want a perfectly reheated chicken pot pie, you definitely have to with the oven. Preheat the oven to 350/, cover the pot pie with aluminum foil, and heat it in the oven for 30-35 minutes.
Also, make sure that the center reaches 165/ temperature for it to be reheated appropriately.
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.
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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.
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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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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Can You Freeze Chicken Pot Pie
Sure you can! Thats another thing I love about this recipe. You can make as many pies as your freezer can hold and simply bake or reheat them whenever you please. It is perfect for those days when you are just too exhausted to cook
Frozen chicken pot pies will last for 2-3 months in the freezer. So you can prepare lots of dinners ahead of time.
Of course, you can also refrigerate your pie. Will last for up to five days in the refrigerator. But if youre like my family, its gobbled up long before then.
To make ahead, simply follow all the steps in the recipe EXCEPT for putting it in the oven. Youll need to freeze this uncooked. Cover the pie plate tightly and freeze.
When you are ready to serve, bake the pie covered at 400 degrees Fahrenheit for 1 hour. Then, remove the cover and bake for another 45 minutes, or until the crust is golden brown.
You may also thaw the pie in the fridge overnight before baking it. After thawing, bake covered for 50 minutes. Then, remove the cover and bake for another 35 minutes or until the crust is golden.
Note: If youre using cheese, do not add it yet prior to freezing. Only do so right before baking.
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Homemade Chicken Pot Pie
There are certain foods that scream comfort: fried chicken, potato salad, apple pie, corn bread, and the list goes ondepending on where you’re from, comfort food is whatever your Momma made for you when you were a child. But there are many foods many of us will completely agree are comforting, and one of those foods has to be this Homemade Chicken Pot Pie.
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.
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Ways To Make This Recipe Even Easier
- Store-bought pie crust: While homemade pie crust is super delicious, it does take extra time. And if your weeknights are anything like mine, then you dont have much time to get dinner on the table. Thats why I like to use store-bought pie crust when making pot pie. Pillsbury unbaked pie crusts are my favorite.
- Rotisserie chicken: This is one of my favorite hacks! Instead of cooking my own chicken breasts, I love using rotisserie chicken. Its already cooked and can easily be shredded or chopped in minutes. You could also make my easy shredded chicken in the crockpot or instant pot.
- Frozen carrots and peas: Instead of slicing fresh carrots, just use a 16 ounce bag of frozen carrots and peas. Absolutely no work required!
- Go crustless: Skip the crust and make this chicken pot pie soup instead. It has all of the same flavors you love, but has fewer calories and is quicker to make. I love to serve the soup in a bread bowl or make these easy drop biscuits if I have the time.
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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Why Is It Called Pot Pie
According to a pot pie recipe from 1845 highlighted in an article on the history of the pot pie by NPR.org, it is because the filling was cooked in a pot with scraps of leftover meat, plus onion and potatoes, like a stew. It was then thickened with flour. The pot pie concept was a carry over from a European practice where the lower class peasants would create a more hearty meal out of the stew by adding the crust, which was inexpensive and would make the dish more filling for a family.
Chicken Pot Pie With Biscuits
Chicken Pot Pie with biscuits is the ultimate comfort food! Its easy to make in a skillet, top with biscuits, and bake in the oven! Its made from scratch and full of comforting flavor. Make it with homemade or refrigerated biscuits!
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Shortcut Tips For Chicken Pot Pie
Next time you are short on time and want to make a quick family meal that everyone will love, I suggest making this super easy chicken pot pie.
To make it even easier, I used Pillsbury’s Refrigerated Pie Crust. If you have more time, then make a simple homemade pie crust for a more flaky top.
Another shortcut is to use pre-cooked chicken. You can buy pre-cooked, diced oven-roasted chicken at the grocery store , or buy a cooked rotisserie chicken, or use leftovers from a previous chicken or turkey dinner you served.
More Southern Chicken Recipes
- Southern Fried Chicken When someone says Southern Comfort Food, the first thing that comes to mind is fried chicken. Now, not every recipe is worthy of being called comfort food, but this spicy and mouthwatering recipe is.
- Chicken ala King marries different veggies, mushrooms, and chopped chicken all in a thick, flavorful, and creamy sauce.
- Homemade Cream of Chicken Soup this rich and creamy recipe uses my secret weapon for a flavorful broth, evaporated milk. Why water your soup down with plain milk? Add some inventive spices and breathe in the wonderful aroma deeply.
- Nashville Hot Chicken The crispy, crunchy coating and flavor-packed hot sauce make this dish perfect for game day or any day.
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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.
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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How Do You Make Chicken Pot Pie:
Heat olive oil in a large saucepan over medium heat. Add carrots and onions, thyme, parsley, salt and pepper, and cook, then add garlic and cook for 1 more minute. Add the flour, and cook, stirring, 1 minute.
Gradually add chicken stock and white wine, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens. Add in milk and Parmesan, then stir for 1 more minute.
Fold in chicken and peas, cook 2-3 more minutes, then remove from heat and allow it to cool for 15 minutes.
Place the bottom crust in a pie dish and add pot pie mixture.
Press out the top crust ½-1 inches wider than the pie dish, and place on top of the chicken pot pie mixture. Fold the edges under the bottom crust and pinch the two crust together with the index fingers from both hands all the way around the pie. Make a few slits in the top of the crust and brush with the egg wash.
Bake for 30-40 minutes, adding foil to the top after 20 minutes to keep it from burning or browning too much. The bottom crust should be golden as well as the top crust when its finished baking.
An option for my lower carb followers: you can skip the bottom crust and just top the chicken pot pie off with one on the top. This is an easy way to lower carbs but still enjoy this delicious meal.
And voila Chicken Pot Pie with a flaky crust, a hearty mix of chicken and vegetables and a creamy comforting sauce!
Enjoy my friend!