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.
Other Chicken Recipes You May Like
- Chicken Empanada
- Creamy Chicken Marsala
- Lemon Chicken Piccata
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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.
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For A Quick And Easy Chicken Pot Pie Crust
- 2 9-inch, deep-dish prepared pie crusts
- I like to use pre-made frozen pie crusts to make this recipe quick and easy. By using the deep dish crusts, you can ensure plenty of space for the savory chicken filling. You could also make your own homemade pie crust if you wish, however, it will add time and effort to the dish.
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Chicken Pot Pie Filling
Now lets chat about the filling. Its a simple made-from-scratch mixture of diced or shredded chicken, celery, onion, peas, and carrots, all in a creamy white sauce thats thickened with a roux. I use frozen peas, but if peas arent your thing, you can substitute with ½ cup of any vegetables that you like .
Youll need a total of about 4 cups of cooked, shredded or diced chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:
- Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed. This is my preference, since the rotisserie chicken also adds great flavor to the dish.
- Boiled and Pulled Chicken: Boil about 2 lbs. of boneless, skinless chicken breast or thighs until cooked through . When cool enough to handle, chop or pull the chicken.
- Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this dish.
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A Thick And Creamy Filling
The ideal consistency of your filling when you’re cooking it on the stovetop and before going into the pot pies should be creamy and thickened. It will thicken a little more in the oven as the pot pies bake, so at this point, you want it to be slightly less thick than the finished dish.
If at this point your filling seems soupy, like heavy cream, let it simmer until it thickens up enough coat the back of a wooden spoon. If it seems like it’s not thickening up as fast as you like, scoop out about 1/4 cup of the sauce, whisk in a tablespoon or two of flour until no more lumps remain, and then whisk this mixture into the skillet.
If it seems like the filling thickened up too much and it starting to seem stiff, then whisk in a little broth or water to thin it out again.
What I Love About This Recipe
- Quick This crustless chicken pot pie is a true 30 minute meal. Even with prep time you can have it on the table fast!
- Easy Making homemade chicken pot pie may seem intimidating, but there is nothing hard about this recipe. Just a few very simple steps to a fantastic dinner.
- Cozy & Comforting These flavors are basically synonymous with comfort! The savory herbs, the comforting sauce, lots of veggies. It is perfect for a cozy night in!
- One Skillet You only need one skillet to make this whole recipe! That makes for both a fast dinner recipe, and quick and easy clean up.
- Wholesome This Crustless Chicken Pot Pie gives you all the flavor of chicken pot pie, but keeps it light and wholesome with lots of veggies and no heavy pie crust.
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How To Make Homemade Chicken Pot Pie Ahead
This is one of my favorite recipes to make ahead. Once your filling is made and cooled to room temperature, place a layer of plastic wrap directly on the surface and refrigerate up to three days before baking.
Leave the crust off until the time you bake to prevent it from getting too soft.
To bake, you can let it sit on the counter 30 minutes before baking or just put it in the oven cold and bake until bubbling.
Chicken Pot Pie Ingredients
- Chicken With rotisserie chicken ready to go, youll make chicken pot pie even easier! Otherwise, cooked chicken breasts work perfect.
- Frozen peas and carrots Frozen veggies have the same nutrients as fresh but peas and carrots are so much easier to work with frozen.
- Pie crust A ready-made chicken pot pie crust or even puff pastry makes it even faster to get dinner on the table. Read the ingredients and youll see ones that are fresh and free of artificial ingredients. If you have some time, use this homemade chicken pot pie crust recipe.
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How To Store & Reheat Leftovers
- To store leftovers: Baked and cooled, these pot pies will last covered in the fridge for 3 to 4 days.
- Can you freeze chicken pot pie? Yes! These mini chicken pot pies are a great freezer meal. Assemble and bake as directed, then allow them to cool completely. Wrap tightly with plastic wrap and foil. Freeze for up to 3 months. As long as your ramekins are oven-safe, you can bake directly from frozen. If not, allow them to thaw overnight in the fridge then reheat in the oven. If frozen, it should take about 30 minutes to warm through.
- How to reheat chicken pot pie: I recommend reheating them in the oven to maintain a puffy, crispy top. You can also reheat them in the microwave, but the crust will be softer and maybe a bit soggy.
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!
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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.
Tips For The Best Chicken Pot Pie
- Chop your vegetables about the same size. This helps everything cook in about the same time. Remember: the vegetables will cook in the oven so only cook them to barely fork tender when simmering them so they arent over cooked later.
- Taste your sauce for seasoning and adjust it before baking if needed.
- For a richer cream sauce, use whole milk or even half and half.
- Add herbs or any root vegetables you have on hand.
- Boost the chicken flavor of your sauce by adding a bit of chicken bouillon to the reserved cooking waterjust remember it can be salty so dont overdo it! I like Better than Bouillon chicken base.
- And of course, always use a good quality chicken. My favorite is Katies Best.
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How Do You Make Chicken Pot Pie From Scratch
Its very easy to make the ultimate in country comfort from scratch. All you need to do is cook everything together on your stove top, let it cool, fill the pie crust, and bake. My steps below will walk you through it. Its so easy you will wonder why you didnt do this sooner. Start practicing now so you have the perfect warm and satisfying meal on those chilly nights!
How Much Does This Delicious Recipe Cost To Make
This costs us under $5 for a family of 6. The chicken is the most expensive part at around $3. Then we use a half package of frozen veggies which are $.99 per package. That means we use around $.50.
Add some potatoes and some rolls and we are still under $5, especially if we make our own drop biscuits. Remember, you can serve a hearty meal without spending a ton of money.
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Need More Chicken Dishes Try These:
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Classic Chicken Pot Pie
If you are looking for an old fashioned, traditional chicken pot pie, made from a whole chicken, freshly cut vegetables, and a flaky homemade crust, this is it!
This chicken pot pie recipe is also known as “Mrs. Hering’s Chicken Pot Pie” in the , from the famed Chicago . First introduced to customers in 1890, it was this Marshall’s chicken pot pie that launched the dish into our national consciousness.
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How To Make Ahead And Freeze Unbaked Pot Pie
- To Freeze: Prepare the pot pie in a metal or foil pie pan, but do not add an egg wash. Wrap the pie tightly in foil and place it in the freezer.
- To Bake From Frozen: Cover the frozen pie with a sheet of foil and bake at 400 F for 30 minutes. Remove the foilapply an egg wash, if usingand continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
- To Defrost, Then Bake: Place the frozen pie in the refrigerator and let it thaw for about 24 hours. Cover the pie with foil and bake it at 400 F for 20 minutes. Remove the foilapply an egg wash, if usingand continue to bake for about 25 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
Cheater Chicken Pot Pie
Chicken Pot Pie remains one of my all-time favorite comfort foods. Its rich, creamy, and oh-so-satisfying. And while I love a classic homemade Chicken Pot Pie, this cheater version is absolutely delicious but uses simple supermarket shortcuts to make it quick and easy to prepare in a single dish. Whats not to love?
First, lets talk about the filling. Of course, it has to be thick, creamy, and flavorful but it doesnt have to be complicated. For this recipe, I used several supermarket shortcuts including rotisserie chicken and frozen vegetables to make prep a whole lot easier.
Next, lets talk about the topping. As the name suggests, a traditional Chicken Pot Pie is usually made with pie crust. But in this cheater version, that bubbly chicken filling is actually topped with store-bought biscuit dough and then baked until its crisp and golden on top. Once its out of the oven, its brushed with melted butter. In a word perfection!
Why I LOVE rotisserie chicken!
Im not sure there is a single food in the entire world that is more convenient, affordable, or time-saving than a supermarket rotisserie chicken. And as a new mom, I have a newfound appreciation for this modern grocery marvel.
How to shred a rotisserie chicken
Most often, the most difficult part about rotisserie chicken is the process of shredding it. Here is my fave foolproof technique:
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Can You Freeze Chicken Pot Pie
You have a couple options here. You can freeze the filling itself and trot it out when you want to make chicken pot pie. Or you can make an entire chicken pot pie and freeze it whole. Just let it cool first. When youre ready to make it, you should defrost in your fridge the night before and just follow the baking instructions below.
Chicken Pot Pie With Puff Pastry
Published: by Nora Rey · This post may contain affiliate links ·
Chicken pot pie with puff pastry is the ultimate comfort food. Under that layer of golden, flaky crust is a filling of warm, delicious chicken and vegetables with a creamy sauce.
With frozen puff pastry and rotisserie chicken, this one-bowl meal comes together quickly!
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