Prep Ahead And Storage
- Prep Ahead Make this easy chicken pot pie up to 2 days ahead and bake it just before serving.
- Store Leftovers should be stored in the fridge for up to 3 days.
- Freezethe Filling To freeze, make the filling, pour it into a freezer-safe bag, and store it for up to 3 months. Thaw overnight in the fridge and pour into a prepared pie crust and bake as directed.
- Freeze the Pie You can also make the pie and wrap and freeze it, pie tin and all and then bake it from frozen. Preheat the oven to 400F / 200C and bake, covered with foil, for 30 minutes. Remove the foil and bake for another 20-30 minutes until golden brown and hot.
Tips From The Betty Crocker Kitchens
- tip 1 For a pretty finish to the crust, brush it with an egg wash and sprinkle lightly with a coarse salt.
- tip 2 Use the small cutters to create steam vents in the top crust or just cut slits in the pastry with the tip of a paring knife.
- tip 3 For a lump-free white sauce, use a medium wire whisk to stir in the flour and then to constantly stir the sauce as you pour in the broth and milk.
- tip 4 To roll the pie crust rounds into a square, place the pastry on a lightly floured counter, pastry cloth or sheet of parchment paper. Then, carefully press the pastry into more of a square shape before rolling it into a 13-inch square. next, fold the dough in half and lay it into half of the baking dish. Finally, unfold it and gently press it into the corners of the pan to create the bottom crust, being careful not to stretch it. The dough should extend just a little over the edges.
- tip 5 Swap in 1 1/2 cups of any frozen vegetable combo for the peas and carrots, slicing larger pieces into smaller pieces so they blend more evenly in the sauce.
Is The Costco Chicken Pot Pie Good
Costcos Chicken Pot Pie is good, but there are a few things Id tweak if it were up to me! Even though theres a good amount of chicken in the pie, I could always do with more! I also wish there were more vegetables in the filling. The filling is heavy on potatoes, but light on the actual vegetables. I only ever seem to find a few pieces of vegetables in my slice of the pot pie. Finally, as I mentioned earlier, the bottom crust can be hit or miss. I dont know if this is because theres some variation in the individual pot pies and some are made with a thicker bottom, but its much better when it turns out crisp rather than soft/soggy!
One final note this is the Canadian version of the Costco Chicken Pot Pie. The U.S. version is a bit different its bigger and has a lattice top. Im guessing the filling is similar, but I havent tried the U.S. version, so I dont know for sure.
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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.
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.
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Why Arent There Potatoes In This Pot Pie Recipe
You can see from the ratings and comments on this post over the years that it is a very popular and delicious recipe! Sometimes people will share their own variations and that often includes adding potatoes.
Since the original recipe never included potatoes, I left them out of my modified version. I think its just a matter of preference. If you want to include diced potatoes, go for it! Id probably add one to two cups. I would also suggest using frozen potatoes such as diced hash brown potatoes that can be found in the frozen section of the grocery store.
Potatoes can be kind of finicky when it comes to freezing them and its best to use a parboiled potato. Since the other vegetables in this chicken pot pie recipe are also sautéed, stirring in frozen potatoes just before filling the pie crust would work best.
How To Bake Chicken Pot Pie A Comfort Food Favorite
As summer swiftly turns to fall, our cooking choices start to change. Hearty comfort food thats too hot for summer once again begins to grace home kitchens and restaurants. A classic example is chicken pot pie. The best of both worlds, chicken pot pie combines crispy pastry with rich chicken stew. While made-from-scratch chicken pot pie is time-consuming to make, this American comfort food classic is well worth the effort.
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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:
Is This Chicken Pot Pie Freezer Friendly
Yes! That this homemade chicken pot pie recipe is freezer friendly is one of the best things about it! You can enjoy this classic comfort food anytime.
There are a few ways that you can prep it for freezing. Often, I will make double or even triple batches of the filling. I like to use my 2-cup Souper Cubes to freeze the filling but any airtight container will work. You can freeze the filling for up to six months, just dont forget to date and label you container!
Freezing just the filling saves space in the freezer but also allows you to assemble the pot pies just before baking. The recipe card below has all the instructions on how to do that.
Another option is to assemble the whole pie, then wrap in foil or put in a zip top bag . This is a great option if you bring meals to others or have the space in your own freezer to store it. Instructions on how to bake the pie from frozen are in the recipe card below.
No matter what you choose, I love the flexibility of this recipe and of course its simplicity and great flavor. I hope you enjoy it too!
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If youve tried this recipe, let me know how much you enjoyed it by coming back and leaving a comment below and a rating. I love hearing from you!
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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.
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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Is It Better To Freeze Chicken Pot Pie Cooked Or Uncooked
A Pot Pie in Every Freezer. Hearty pot pies prepared and frozen can be future timesavers for busy moms. While you can freeze either baked or unbaked chicken pot pies, the unbaked dish promises more cooking success. A frozen baked crust turns soggy once you bake the pie because ice crystals leave moisture in the crust.
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.
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Assemble The Homemade Chicken Pot Pie
Pour the filling into the bottom pie crust. Roll out the top pie crust and place it on the pie. Pinch the edges closed and cut slits in the top. These will allow the pie to vent and cook properly. Whisk together the egg and water and brush the top of the pie. If you want the best chicken pot pie, it has to have that beautiful golden crust. The egg wash on top helps create that.
Best Homemade Chicken Pot Pie Recipe
This homemade Chicken Pot Pie recipe is made completely from scratch and is the best chicken pot pie you’ll ever eat. A delicious filling made with a from-scratch sauce is nestled between two layers of flaky, buttery homemade pie crust for a meal your entire family will love.
Is there a more classic, cozy, fall meal than Chicken Pot Pie ? This homemade Chicken Pot Pie recipe is made completely from scratch and is the best chicken pot pie you’ll ever eat.
I often find chicken pot pie recipes with lots of processed ingredients – but not this from scratch version! You’ll never used condensed soups or buy a frozen pot pie again after trying this homemade chicken pot pie!
The delicious filling is thick and made with a from-scratch sauce that is never runny! And it’s all enveloped in a homemade double layer pie crust that is flaky and buttery, a meal your entire family will love!
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Make The Chicken Pot Pie Crust
A pot pie requires a special chicken pot pie crust! It has to be buttery and sturdy, but still flaky. I have finally figured it out! Follow the instructions for making my absolute favorite pie crust recipe for a double crust chicken pot pie.
Once youve made the pie crust, preheat your oven to 425 degrees Fahrenheit, and split your dough into two equal parts. Roll out half and place it into your pie pan, then wrap your pie plate and the other half of the dough in plastic wrap and place them in the refrigerator while you prep the filling.
Can You Cook Chicken Pie From Frozen
To bake from frozen, preheat oven to 400°F. Place pot pie on a baking sheet, place in middle rack of oven and bake, covered for 30 minutes. Bake at 400°F, covered for 20 minutes. Remove the foil from the pie, then continue baking for 35 minutes or until top of pie is golden and inside is bubbling.
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Chicken Pot Pie Recipe: Ingredients & Substitutions
- Crust. See notes on this All Butter Pie Crust Recipe for substitutions on the crust ingredients.
- Cooked chicken breasts. I most often use diced rotisserie chicken. You can use leftover grilled chicken, shred chicken in the crockpot or on the stovetop . You can also use leftover turkey after Thanksgiving!
- Red potatoes. Yukon Gold potatoes are a great substitute if you don’t have red potatoes.
- Carrots, Celery, Peas, Corn. You can add or subtract just about any of the veggies in this recipe and use your favorites with great results.
- Better Than Bouillon. This is a pretty important ingredient in this chicken pot pie recipe. It is my favorite chicken base and imparts the best flavor. You can use another brand or bouillon cubes or chicken broth/stock, but be warned it won’t taste exactly the same.
- 2% milk. Whole or 1% milk work well, I do not recommend using fat-free milk.
- All-purpose flour. You can sub gluten-free all-purpose flour if desired. Also bread flour works well in a pinch.
- Egg Wash. Optional but recommended. You can use just an egg yolk or just cream if desired, but I find a combination works the best.