Easy Chicken Pot Pie Recipe
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 mushroom s and garlic and saute 5 min. Add cream and broth and simmer until thickened. Stir in chicken, peas, and parsley and remove from heat.
This easy veggie-filled interpretation of pot pie takes advantage of a slow cooker to make the filling and tops individual portions with homemade sweet potato biscuits. For a vegetarian version, omit the chicken thighs and use vegetable broth in place of chicken broth. We stir in the peas and carrots toward the end of cooking so they keep their bright color.
Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally.
Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 9″ deep pie dish. Set aside. Combine your chicken, cream of chicken soup, chicken broth, frozen vegetables, and seasonings in a large bowl. Mix well and transfer to your prepared pie crust. Gently lay the second crust on top of your pot pie.
Chicken Pot Pie is the ultimate comfort food full of chicken and vegetables in a creamy sauce covered with a flaky pie crust. This easy chicken pot pie recipe is a family favorite because it is easy to make and is absolutely delicious too! This easy Chicken Pot Pie is a recipe that I haveView Recipe
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.
- 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 .
What Makes This Chicken Pot Pie Easy
My commitment to making this an easy chicken pot pie develops in stages.
- The chicken: Buy a whole, cut-up chicken, which cooks faster than a whole chicken. No need to fiddle around with a whole chicken when theyre already available cut-up. Toss the pieces on a sheet pan with oil and roast it.
- The veggies: I use frozen vegetables to stir into the filling, but give the gravy a lift by dicing onions, garlic, and celery while the chicken is roasting.
- The pie crust: Rather than make a scratch pie crust I buy store-bought puff pastry.
- The stock: If you have homemade stock in your fridge then by all means use it, but there is no shame in saving time with store-bought stock. To find the best box stock check out our product review: Our Favorite Boxed Chicken Broth.
- The time: The finished chicken pot pie only takes 20-25 minutes to bake in the oven. You can add another 30 minutes to roast the whole cut-up chicken, but if youre really pressed for time, just pick up a rotisserie chicken at the store.
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How To Make Creamy Chicken Pot Pie
Shared by Amy Desrosiers | Updated on
Lets make a Creamy Chicken Pot Pie for dinner tonight using frozen pie crust as a quick and easy way to enclose the delicious and fresh chicken pot pie filling. This chicken pot pie recipe will have your family coming back for leftovers!
Now that the Fall season is right upon us, I have been trading my grilling recipes for more oven baked meals. Call me crazy but when the time permits, I love spending time in my kitchen preparing ingredients for hearty meals. Creamy chicken pot pie is a meal that has only recently been added to my rotating meal schedule because I finally perfected a delicious rendition of it.
Yes, I do use Pillsbury frozen crust for my chicken pot pie recipe, but everything else is prepared, chopped, diced, and cooked by me.
Most chicken pot pie recipes call for boiled chicken meat, but I am totally not into that! I love to an fry my chicken tender pieces with lots of spices to make them flavorful. No one wants a boring pie with bland flavors so this helps spruce it up!
I cut my own carrots, celery, and onion fresh, but do add in frozen peas. I cooked them in a shallow pot of water with butter to keep them flavored and fork-tender before adding in my flour, and broth.
I find cooking my veggies give the pie an even better flavor, and keeps the veggies in tact and not mushy.
I used my largest Pyrex glass pie plate which worked out well and kept the crust from over browning.
The Best Homemade Chicken Pot Pie
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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Directions To Make Chicken Pot Pie With Potatoes:
There are a few steps to go through to make your pot pie filling. But dont be intimidated, they are quite simple and it comes together in about five minutes time.
First, start by cooking your onion and garlic in olive oil.
Remove those and set aside to be added back later.
Next make a roux by simply melting butter and then whisking in flour.
In goes the softened cream cheese. Its going to look like a thick, lumpy, mistake. Dont worry, youre on track still.
Now its time to start adding liquids. Gently pour in chicken broth and whisk to combine and smooth out mixture.
Make sure to keep whisking to smooth it all together. Add your seasonings.
Then in goes milk, and more whisking, followed by cream and, you guessed it, more whisking. Make sure to taste test to see if you need any more salt, pepper, thyme or other seasonings.
Finally, its time to add our veggies and chicken, as well as return the onions and garlic to the filling.
While this delicious goodness is simmering, I prepare my pie crust.
Which means I open the box and roll it out. Were saving time here, people!
Youll notice my pie crust doesnt come all the way up the edges. Given that this really serves up more like a chicken pot pie casserole than a slice of pie, this is okay with me. If you want to make those edges perfect, you do you.
Top with the remaining pie crust. I cut four small slits into the center to give steam a chance to escape.
Easy Chicken And Vegetable Pot Pie Recipe
Method Cook chicken and garlic in an oiled, non-stick frying pan until golden. Melt butter in a medium saucepan over a medium heat. Add flour. Cook, stirring, for 2 minutes. Add water and stock cubes. Stir until boiling and thickened. Stir in cheese until melted. Transfer to a large bowl. Stir in chicken and vegetables. Season with salt and pepper.
The easiest way to make pot pie. 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.
Preheat oven to 350 degrees F. In a large bowl, combine soup, milk, thyme, and black pepper mix well. Place mixture in a 9-x 13-inch baking dish top with vegetables and chicken. Bake 15 minutes then remove from oven and stir. Place biscuit pieces evenly over chicken.
Cook frozen vegetables in chicken broth until almost tender stir in chicken and soup. Cook until heated through. Add salt and pepper to taste. Pour ingredients into a casserole dish and top with a layer of crescent roll dough. Bake at 350 degrees until golden brown and bubbly. 8 reviews Add review or comment sort: old | new reviews 8 4.8 / 5
Preparation. 1. Heat oven to 400 drgrees. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes let cool, then shred.
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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.
What Is In Classic Chicken Pot Pie
The ingredients used in this homemade chicken pot pie recipe are both simple and flexible. You can add in, leave out or change up a number of the ingredients.
- Cooked chicken
- Pie crust
We love our chicken pot pie with potatoes! While you dont have to put potatoes in chicken pot pie, I highly suggest you give it a try!
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Chicken Pot Pie + Chicken Casserole
If this Chicken Pot Pie Casserole isnt the ultimate comfort food, I dont know what is.
Once you taste this easy Chicken Pot Pie recipe, I know youll be as hooked as we are! Casseroles dont only have to be eaten at grandmas house, they can be a hit for any family! All the warmth, flavor, and ease that make a truly great meal, all in one place. My kind of recipe!
How To Make Easy Chicken Pot Pie With Biscuits:
Set a large skillet over medium heat. Add 3 tablespoons of butter and 3 tablespoons of olive oil and cook until the butter melts.
Next, add ½ cup finely chopped onion and 2 cloves-worth of minced garlic. Let that cook, stirring frequently, until the onion is soft, about 5 minutes.
Make the roux: stir in cup all-purpose flour and let it cook, stirring frequently, for 3 minutes. The mixture will be a light golden brown color.
Slowly whisk in 2 ¾ cups chicken broth and ½ cup of milk. I use whole milk but I believe 2% or even nonfat milk will work they just may not produce quite the same level of creaminess. Let that mixture come to a simmer and then continue to cook until it has thickenedit should be thick enough that it coats your spoon, about 5 to 8 minutes.
Stir in 4 cups of chopped or shredded, cooked chicken along with 1 bag of thawed mixed vegetables. Simmer until the chicken and vegetables are heated through, about 5 minutes. Taste the mixture and add salt and pepper to your liking. I usually add at least ¼ teaspoon of salt and ¼ teaspoon of black pepper, but NOTE: the amount of salt you add will depend on the saltiness of the chicken broth you used and whether or not your chicken was heavily seasoned .
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Faqs About Chicken Pot Pie
How do you keep chicken pie from getting soggy on the bottom?
If you find you have a soggy bottom crust I have two suggestions on how to troubleshoot that: Make sure the filling is cooled slightly before adding it to the bottom crust. Bake the chicken pot pie on the lowest rack in your oven to ensure it bakes thoroughly.
How do I thicken chicken pot pie?
Thankfully the homemade sauce in this chicken pot pie recipes ensures that your final result will be a beautifully thick, not liquidy homemade chicken pot pie!
How long does chicken pot pie last in the fridge?
If you don’t eat it all in 24 hours, this chicken pot pie recipe from scratch will last for 3-5 days when stored in an airtight container in the refrigerator.
Can you freeze Homemade Chicken pot pie?
Yes. I recommend baking the entire thing and then putting it in the freezer. To reheat, simply cover the frozen chicken pot pie with foil and warm it in the oven at 375 degrees F for 35-45 minutes.
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Tips For Making Chicken Pot Pie
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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