How Do You Make A Pot Pie

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Chicken Pot Pie Filling

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

Now let’s chat about the filling. It’s a simple made-from-scratch mixture of diced or shredded chicken, celery, onion, peas, carrots and corn, all in a creamy white sauce that’s thickened with a roux. I use frozen peas and carrots, as well as frozen corn kernels, but you can substitute with 2 ½ cups of any mixed vegetables that you like.

Youll need a total of about 3 cups of cooked, shredded or diced chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

  • Boiled and Pulled Chicken: Boil about 1 ½ lbs. of boneless, skinless chicken breasts or thighs until cooked through . When cool enough to handle, chop or pull the chicken.
  • 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.
  • Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this dish.

Buffalo Chicken Pot Pie

Here’s a spicy twist on chicken pot pie: The flavors of Buffalo chicken are combined with a creamy sauce, then baked between two pie crusts and studded with blue cheese. To cut down on prep time we call for store-bought pie crusts and use shredded cooked chicken meat . Make this recipe a new favorite for Game Days or serve it on weeknights for a cozy family dinner.

Slippery Pot Pie Recipe

What is slippery pot pie?

When I first moved to West Virginia from Kansas, I had never heard of slippery pot pie. Then my mother-in-law made us some and I vowed to learn how to make it for my family.

Slippery Pot Pie or Pennsylvania Dutch Chicken Soup is basically a chicken soup with homemade flat noodles. The noodles are 1/4 inch thick and have a slightly chewy texture. In fact, what makes this slippery pot pie is the noodles. You have to make them from scratch and make them square.

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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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How To Save More

How Do You Make Beef Pot Pie

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. For instance, when I see a great price on veggies or chicken stock, Ill buy lots of them and plan my meals around them. You can also buy certain items in bulk, to save even more money!
  • Use a whole chicken! Cooking a whole chicken can be more economical than buying chicken pieces. Plus, you can use the carcass to make homemade stock.
  • Use up leftovers. It doesnt matter what kind of veggies you throw in. They add great flavor and nothing goes to waste. Feel free to adapt this basic pie recipes to use whatever meats or veggies you have on hand.
  • Use your freezer! You can freeze most of these ingredients, like the chicken, fresh herbs , gravy, and the pie crust to have on hand so you can whip this up whenever you need to.

Also Check: Campbells Soup Chicken Pot Pies

What To Serve With Chicken Pot Pie Casserole

Keep it simple and add a side salad with this chicken pot pie. The chicken casserole is the star of the show and the simple salad goes well with it.

Plus, it is so easy on busy days to put together a salad to serve.

You might also like to try these easy Roasted Green Beans or learn how to steam broccoli in the microwave for a super easy veggie side dish. Both of these only take a few minutes to make.

We are all about keeping it simple around here.

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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    Read Also: Campbells Soup Chicken Pot Pie

    Bake This Recipe As Individual Healthy Chicken Pot Pies

  • Grab a few larger ramekins , ensuring they are oven safe.
  • Roll out your pie dough into a single sheet. Flip a ramekin over and use it as a stencil to cut the pie dough into rounds large enough to cover, leaving about 1/2 inch of overhang on all sides. You will likely need more than one pie crust, as there will be more scraps.
  • Spoon the filling into individual ramekins.
  • Add the pie dough rounds on top, using the egg wash to seal as directed. Brush additional egg wash on top, then vent.
  • Bake as directed, checking several minutes early to make sure your crusts do not overcook.
  • If you want to make chicken pot pie casserole style instead, check out my Chicken and Biscuits recipe.

    Overview: How To Make Double Crust Chicken Pot Pie

    How to Make an Easy Chicken Pot Pie

    For the full recipe and lots of step-by-step photos to walk you through the process, scroll to the bottom of this page.

  • Prepare the pie crust and let it chill for at least 2 hours.
  • Boil the chicken, carrots, and celery.
  • Make the gravy. Cook down the onion with butter and garlic. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half.
  • Divide the pie dough in half. Roll out one half into a 12 inch circle. Carefully place into your pie dish.
  • Fill the crust-lined pie dish with the chicken and vegetable mixture. Add the peas, then pour the gravy over the top.
  • Roll out the second half of pie dough into a 12 inch circle. Use this pie dough to cover the pie. Seal and crimp the edges, then slice a few small slits in the top crust.
  • Brush the top and edges with a beaten egg.
  • Bake until golden brown.
  • Craving a different variation? This biscuit vegetable pot pie isnt your typical classic pot pie recipe, but its quicker and easier.

    Also Check: Campbells Recipe Chicken Pot Pie

    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.

    Prep The Chicken Pot Pie Filling

    The vegetables will be cooked in two steps. First, take the carrots, corn and peas and place them in a pot and fill it with enough water to just cover the veggies. Heat it over medium heat until the veggies are tender . Drain them and combine them with the chicken in a bowl.

    The next step in cooking vegetables will be to saute the onions, garlic and celery. Melt the butter in a dutch oven pot and cook the onions, garlic and celery until they are translucent . This will become the base for the sauce.

    Add the flour, seasonings and herbs to the sauteed veggies and butter and stir continuously for 30 seconds. Slowly pour in the broth and milk stirring constantly until the mixture thickens. Add the sauce to the chicken, corn, carrots and peas and mix everything together.

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    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

    The Best Classic Chicken Pot Pie

    How To Make Leftover Thanksgiving Turkey 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.

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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.

    How To Make Homemade Chicken Pot Pie:

    Preheat oven to 350F degrees. Place chicken breasts on a baking sheet sprayed with nonstick cooking spray. Drizzle chicken breasts with olive oil and season with salt & pepper. Cook chicken for about 45 minutes. You can skip this step by using precooked chicken. Once your chicken is finished cooking, allow it to cool then cut it into bite size pieces then set aside until you’re ready to make the filling.

    For the crust: Once puff pastry is thawed, it should be easy to work with at this point. Throw a little flour on your counter. Open up the puff pastry If you have a hard time opening it up, it’s not ready. Let it defrost a little longer. Pinch the seams together so you have a nice, smooth pastry. Now break out your rolling pin. You just want to roll it out to smooth the seams and give yourself just a bit more room to work with. You don’t want to roll it out too thin.

    Place ramekins or oven safe bowls upside down on the pastry. With a sharp knife, cut around the edge of the bowl, leaving about a ½ inch or so overhang. You want to have enough extra pastry to hang over the sides of the bowl. Set aside puff pastry circles until you are ready to assemble the pot pies.

    For the filling: In a large saucepan, melt better on medium heat. Add in flour, stirring until the consistency of peanut butter. There’s a fancy French term for this part here, it’s called making a roux

    Slowly add in milk and keep stirring

    With a brush, lightly coat the puff pastry with egg wash.

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