How Long Do You Bake Chicken Pot Pie

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Serve Up A Wholesome Meal For Dinner Tonight With The Member’s Mark Chicken Pot Pie From Sams Club

How To Bake Chicken Pot Pie

Whether you are looking for something new to prepare for dinner tonight, or simply want a meal that is hassle-free, the Members Mark Chicken Pot Pie is an excellent choice. This healthy and wholesome meal is ready to bake and prepared fresh in the club every day. Pick up all your dinnertime favorites and pantry staples at your local Sams Club today.

How To Make Chicken Pot Pie

This pot pie recipe is a weekend affair meaning, you should put on some music and set aside some time to make this! Your time will be well rewarded. There is nothing like the taste of homemade, from-scratch chicken pot pie.

Here are the basic steps:

  • Cook the chicken: Start with a whole, raw chicken. Simmer it with water and vegetables until the meat is cooked. Pull all the meat off the bones for your pie, then add the leftover bones back to the pot. This makes a rich chicken stock for your recipe.
  • Make the pie crust: If you’re intimidated by pie crusts, have no fear! This crust is made in the food processor and is easy to roll out.
  • Make the filling: This pot pie filling is a mix of classic veggies with a sauce thickened with some flour and milk.
  • Put it all together: Portion the filling into individual ramekins and top with a lid of pie crust. Bake until the pastry is golden brown and the filling is bubbly.
  • Mini Chicken Pot Pies

    These Mini Chicken Pot Pies are made with creamy chicken cubes, sauteed vegetables, and topped with an easy baked puff pastry crust. And the best part is theyre so easy!

    Be sure to serve this with my Cream of Mushroom Soup and Parmesan Roasted Potatoes for the perfect comfort meal!

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    Make Ahead Preparation Tips

    This chicken pot pie recipe is so versatile and can be made ahead in a variety of ways!

    First, making the chicken before prepping the recipe is a big time saver. I like to grill a big batch of chicken and chop or shred it to use in all kind of recipes, including this one. Batch cooking chicken is great and Ive also baked, boiled or used my Instant Pot over the years to make it.

    Next, the filling can be made and stored in an airtight container in the refrigerator for up to two days until you are ready to prep the pies. You can also freeze just the filling itself .

    The whole pie can be assembled, wrapped in foil or plastic wrap, and stored in the refrigerator for up to a day in advance. Keep in mind that sometimes this will make the crust a little soggier so you may need to bake it longer.

    Make Ahead And Freezer Friendly Recipe

    Chicken pot pies with leeks and bacon

    The best part about this Homemade Chicken Pot Pie Recipe is that it is easily freezable! I have made it in a variety of different combinations.

    When I made this for my freezer meal exchange group years ago, they raved about it. Just about everyone wanted a copy of the recipe because their families loved it too! It has since been my go to recipe for friends in need after having a baby, going through treatment for an illness or injury or loss of a family member.

    I also like to have extra on hand in my own freezer for when we want a delicious comfort meal that is easy!

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    Easy Homemade Chicken Pot Pie

    Believed to have originated in Greece, Greek pot pies were meat cooked in open pastry shells.

    Eventually, the Romans borrowed and enhanced the recipe by adding a top to the pastry crust to enclose the meat pie. Thus, the birth of the pot pies that we have come to love these days.

    They come in different variations, but this homemade chicken pot pie recipe got a remarkable thumbs up from the crowd.

    I mean, how can you resist a pie filled with chunks of chicken, carrots, and peas in an easy, creamy highly-seasoned sauce? You just cant! You can hardly stop at one slice.

    Make Ahead And Freezing Instructions:

    To make ahead: The filling for chicken pot pie can be made 1 day in advance cover and chill in the refrigerator. Fill your crust and bake the next day, as directed.

    To freeze: The unbaked OR baked pot pie freezes well for up to 2-3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, or bake to warm through.

    Leftover Chicken Pot Pie will last in the fridge for up to 5 days, stored in an airtight container.

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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.

    Place The Pie In A Baking Tray And Cover The Edges With Foil

    How to cook Chicken Pot Pie

    Put the pie in a baking dish. Since you are heating gradually at a medium temperature, you do not need to cut the pie into smaller pieces before heating.

    The interior will undoubtedly heat up nicely. To protect those crispy edges of the pie, cover them with aluminum foil. But cover only the edges, not the whole pie.

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    Chicken Pot Pie With Homemade Pie Crust

    Scroll down for a printable version of this recipe

    Yield: 4-6 servings

    Start to finish: 1 hour, 45 minutes

    4 large or 6 small chicken thighs

    Salt and pepper to taste

    2 carrots, peeled and cut into small dice

    2 stalks celery, small dice

    1 medium-size onion, small dice

    1/2 cup all-purpose flour

    3 1/2 cups chicken stock

    1 russet potato, small dice

    1/2 cup heavy cream

    1 teaspoon fresh thyme, rough chopped

    Salt and pepper to taste

    1 egg, beaten with 1 teaspoon water

  • Preheat the oven to 400°.
  • Place the chicken thighs on a parchment-lined sheet tray, and season with salt and pepper to taste. Roast the chicken, skin side up, until golden brown and crisp, and the internal temperature reaches 165° on a meat thermometer, 35 to 40 minutes. Allow to cool.
  • While the chicken is roasting, prepare the filling. Heat a deep, heavy pot over medium heat and add the butter. Sauté the carrots, onions and celery, stirring occasionally until tender, about 5 minutes.
  • Sprinkle the flour over the vegetables and cook for 1 to 2 minutes, stirring constantly. Add the stock, whisking to incorporate.
  • Stir in the potatoes.
  • Bring the sauce to a boil, and then reduce to a simmer. Cook, uncovered, for 15 to 20 minutes to thicken the sauce and blend the flavors.
  • While the sauce simmers, shred the chicken into large bite-size pieces, discarding the bones. Tip: Chop up the crispy chicken skin, and fold into the filling for extra flavor!
  • Allow the pot pie to cool for about 5 minutes before serving.
  • 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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    How To Make A Chicken Pot Pie The Easy Way

    Heres what youre gonna do.

    Chop up some Rotisserie chicken, add it to a large bowl. Add in frozen diced hash-brown potatoes, frozen mixed peas & carrots, a little bit of diced onion and two jars of store-bought chicken gravy. Then give it all a nice big stir.

    Unroll the package of store-bought pie crusts, add the bottom crusts to your pie plates. Add chicken pot pie filling into pie crusts.

    Add top pie crusts on top, seal the pie edges and poke some holes on top. Then you can choose to bake it right away, place it in the refrigerator to bake later or freeze it.

    Done! This super easy chicken pot pie with pie crust only takes 15 minutes to prep, and another 40-45 minutes to bake. Dinner done in an hour!

    What Is In Classic Chicken Pot Pie

    Puff Pastry Chicken Pot Pie Recipe (Small Batch)

    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.


    • Veggies
    • 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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    How To Make Chicken Pot Pie Crust

    Making the filling is simple and easy. But the chicken pot pie crust is waaay easier than you think it is.

    You can either buy a frozen pastry crust at your local grocery store or do it from scratch using this 5-ingredient homemade pie crust. Both work fine, actually.

    If you want to go the homemade route, you can make it ahead of time and put it in the freezer until ready to assemble your chicken pot pie.

    How Long Does It Take To Cook Kfc Pot Pie

    My KFC chicken pot pie recipe lets you whip up a fast-food favorite which means you get a healthier, better tasting, comforting meal!

    Standard chicken pot pie recipes are packed with veggies and chicken in a creamy sauce. This KFC version uses rotisserie chicken, so its quick, easy, and convenient! We also use a store-bought crust, which adds to the convenience and is just as easy peasy as Bisquick chicken pot pie!

    Super delicious and simple, this KFC chicken pot pie recipe is ready to make your dinner nostalgic!


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    Why We Love This Recipe

    When I was younger, I used to LOVE a frozen pot pie. You know, the kind that comes in a little red box in the frozen food section? Loved them.

    But as I got older, I realized they were full of extra calories and fat! Yikes! And some preservatives I didnt really want either.

    So, years ago I went searching for a frozen chicken pot pie recipe that I could make at home. I found this one in the 30 Day Gourmet Big Book of Freezer Cooking cookbook and I knew it would be a winner since everything Id ever made from that book we always loved. You can read my review of the book by

    I tweaked the original recipe to make it my own and it has been a regular part of our menu rotation ever since.

    Preheat The Oven To 300 F


    The key to good heating of the chicken pot pie is to heat it at a medium-high temperature. It is important that the interior is heated as much as the exterior of the pie.

    If you put it on too high a temperature, the crust will be hot and will start to burn, and the inner stuffing will remain lukewarm. So, set the oven to a moderate 300 degrees, no more than that, and let it heat up.

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    What Kind Of Pie Crust Should Be Used

    My homemade chicken pot pie recipe calls for a homemade or refrigerated pie crust because I find that they are easiest. Our preference is to have a top and bottom crust although I know some people just use a top crust.

    You could also buy frozen pie crust but that is usually just a bottom crust. One of our local grocery stores carries a frozen dough puck which is basically a mound of pie crust in a little bag and available in the frozen section. To me they are like a happy medium between fresh and pre-formed frozen because all you do is thaw the dough, roll it out and place it in the pie pan.

    Are Pot Pies Good In The Microwave

    After 3 standing for 3 minutes the interior of the pot pie reaches 148 F. The recommended safe end-point temperature for poultry is 165 F. This is the pot pie after 6 minutes in the microwave on high, standing for 3 minutes, followed by an additional 2 minutes in the microwave on high 194 F.

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    Homemade Chicken Pot Pie

    This homemade chicken pot pie recipe takes the classic and elevates it to gourmet. It makes a delicious addition to your winter comfort food lineup, with oven roasted chicken, hearty root vegetables, and a creamy tarragon herbed gravy all tucked inside a homemade double pie crust. Read on for my tips and tricks for getting it right the first time. Also check out the changes Ive made as this recipe has evolved in my kitchen over the years.

    There is nothing like digging into a hot bowl of homemade chicken pot pie on a cold winter day. The aroma of tarragon, bacon, chicken, and vegetables fills the room as you break through the tender flaky crust. The smell is heavenly and the taste is comfort food at its best.

    From the all butter pie crust to the tarragon gravy, this version is homemade completely from scratch. No condensed soup or canned biscuits here! Yes, it does take a little more effort, but the flavors in your bowl make it all worthwhile.

    This recipe was originally shared three years ago today. While the end results are still pretty similar, the method to get there has changed over the years. The new method requires fewer dishes, cuts down on the active cook time, and slightly improves the flavor. Which are always a good things.

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