How To Make Chicken Pot Pie Crust

To Make Chicken Pot Pie You Will Need:

• Pie crust You can make a crust from scratch, but I like using a refrigerated pie dough.
• Cream of celery soup You can substitute cream of mushroom or cream of chicken soup, as well.
• Mixed Vegetables I typically use frozen mixed vegetables that include carrots, corn, peas and green beans. You could also use canned vegetables or something like Veg-All
• Chicken Broth I always keep cans or cartons of chicken broth in the pantry to use in recipes.
• Cooked Chicken Leftover roasted chicken, rotisserie chicken, grilled chicken or poached chicken works for this recipe.
• Deep dish pie pan For best results, use a deep dish pie pan since the chicken pie has a lot of filling.
• Salt and pepper

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.

Make Ahead And Freezing Instructions

• The filling can be prepared 1-2 days in advance and refrigerated.
• The pie crust dough can be made 5 days in advance and refrigerated, or frozen for up to 2 months .
• The assembled unbaked pie can be made 1 day in advance and refrigerated, but dont brush with egg wash until ready to bake. Bake as directed, adding an extra 5-10 minutes or as needed to the bake time.
• Freezing: Assemble and wrap the UNBAKED PIE with aluminum foil . When ready to bake, let the pie sit on the counter for 30 minutes. Then, bake FROZEN and COVERED foil for 35 minutes at 400 degrees F. Remove foil, brush with egg wash, and bake for another 30 minutes until heated through and golden brown on top.

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How To Make Classic Chicken Pot Pie

For this addictive classic dish, you need the following ingredients:

• ¼ cup butter
• 1 cup half and half
• 1 cup chicken broth
• 1 prepared pie crust

To make a pot pie from scratch, start by making the pie crust. Once the pie crust has been made, its time to start on the filling.

Melt butter over medium heat in a large pot. Saute the onions in the butter for 3-5 minutes or until the onions become translucent.

Add the half-and-half, chicken broth, mixed vegetables, chicken, and seasoning. Stir and cook for 5 minutes.

Whisk together cornstarch and water. Add to the chicken pot pie filling and stir well. Cook for an additional 5 minutes or until the filling starts to thicken. Remove the filling from the heat source.

Divide dough for pie crust into thirds. Roll out on a lightly floured surface into a circle. Place pie dough in pie pan. Place pie pan on a rimmed baking sheet.

Carefully pour the chicken pot pie filling into the pie pan.

Roll out of the pie crust into a circle. Place crust on top of pie filling. Trim excess the pie crust. Take the excess and roll it into a long rope. Place the rope around the top ledge of the chicken pot pie. Using your fingers, pinch the rope to make scallop shapes. Slit the top pie crust with a few Xs to allow steam to escape.

Bake for 30 40 minutes or until the crust is golden brown. Allow the chicken pot pie to cool for 10 minutes before serving.

What To Serve With Chicken Pot Pie

I know I said that chicken pot pie is by itself a complete meal, but why not transform this simple dinner into a lip-smackingly good feast. There are many flavors that go well with this dish, you will never run out of things to pair it with. Here are some of my favorite options:

• Cranberry sauce gives this meal a Thanksgiving feel anytime of year. But Im not talking about that dreadful stuff from the can. You can whip up fresh, homemade cranberry sauce in no time.

Combine 1 cup orange juice, 1/2 cup white sugar, and 1/2 cup brown sugar in a saucepan over medium heat. Stir until sugar is fully dissolved. Add in the cranberries and cook until the cranberries start to pop. Generally takes about 10 minutes.

Remove from heat and pour the cranberry sauce in a bowl. Will thicken as it cools. Add a few pinches of cinnamon for an extra tasty combo.

• A light salad is a nice way to counter-balance the richness of the pie. Your choice of leafy greens topped with citrus oranges and berries, rich cheese, crunchy nuts, and drizzled with tangy balsamic vinaigrette makes a spectacular side to your chicken pot pie.

• Roasted broccoli is another side that will lighten up your heavy main dish. Give these veggies some extra flavor by coating it with olive oil and Parmesan cheese.

• Sweet potatoes give a nice contrast to your savory dinner. Flavor it with cinnamon, butter, and your choice of seasonings and bake. Simple and delicious.

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Create A Thick And Creamy Sauce

I use all-purpose flour to thicken the filling, just like making gravy. Its briefly cooked with the vegetables to remove the raw flour taste. Slowly stir in chicken stock and heavy cream to help the starches in the flour swell up and stay separate.

In just a few minutes youll see the consistency change from liquid, to a consistency that can coat a spoon. Stir in the frozen peas and shredded chicken together with the creamy vegetables.

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.

Read Also: Campbell Soup Pot Pie

Tips For Making Chicken Pot Pie

• If you would like to make these into personal sized chicken pot pies, use small ramekins and cut out the pie crust to fit. You may need more crust for this method, cook for 5-10 minutes less time.
• Crimp the sides of the pie crust using a fork to make it look more decorative.
• Be sure to carve in a couple of vents to prevent the pie crust from cracking.
• This recipe also works with reduced-fat milk or low-sodium / low-fat broth if you need it. Or you can substitute the milk with high-fat heavy cream if thats what you have in the refrigerator.
• You can use pre-made pie crust or puff pastry to cut some time. Buy a second pie crust and roll it out for the top. Pre-bake the pie crust according to package instructions.
• If youre stuck for time, you can use condensed cream of chicken soup in place of the roux. I would still saute some fresh cut-up vegetables in a skillet before adding this though.
• If you want to mimic the flavors of the condensed soup you can also use my homemade version of Cream of Chicken Soup .
• If you make your crust from scratch you can make a double batch and make a double version of this dish in a foil lasagna pan for a crowd. Or you know, for a normal family mealthis chicken pot pie recipe will be popular, I promise!

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Tips For Making The Best Chicken Pot Pie

• Instead of just one, you can also double the crust such that your pie has one on top and one at the bottom. It will give your pie an additional layer of bread that will soak up the sauce nicely. Double the crust, double the goodness!

• To save time, you can always use a store-bought crust. Guilty as charged.

• Make your pie even richer and more delectable by adding ¾ cup of cheddar cheese. Its amazing how one ingredient can transform an entire meal!

• For an even heartier filling, add some cubed potatoes. Save yourself the trouble of slicing by using frozen country-style hash browns. Adding corn, celery, and broccoli also gives the pie an excellent flavor.

• Make the sauce even more flavorful by adding some cooked onion, garlic powder, parsley, rosemary, thyme, Italian herbs, salt, and pepper. These common pantry seasonings make for an out-of-this-world gravy!

• People normally use leftover chicken for their chicken pot pie, but if do not have any, you can use shredded rotisserie chicken instead. Plus, its an easy way to save time.

• Just because the recipe has chicken in its name does not mean you should only limit yourself to that protein. You can use leftover turkey to make this dish, as well!

• Speaking of modifications, here is a great way to give your pie an earthy flavor: add some mushrooms to the filling!

• Brush the top crust with some egg wash for a golden brown pie.

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Chicken Pot Pie Recipe

• #Chicken and Poultry

This homemade Chicken Pot Pie is classic comfort food and will warm you up. Its a show-stopping dish with a flaky Pie Crust, filled with saucy chicken and vegetables.

If youve never tried a homemade savory pot pie, you are in for a treat. Watch the video tutorial and see how easy it is.

This post may contain affiliate links. Read my disclosure policy.

We love easy chicken dinners from Instant Pot Whole Chicken to Chicken Tortilla Soup. If you are looking for chicken recipes the whole family will love, this Chicken Pot Pie Recipe is a must-try!

Whats The Best Way To Reheat Chicken Pot Pie

Once the chicken pot pie has been cut and served, I find the best way to reheat it is to cover it with aluminum foil and reheat it in the oven for 15 minutes, or until warmed through.

Usually, Ive stored the pot pie in the fridge in the same dish I baked it in. To avoid shattering my dish, I pop it into a cold oven. I set the oven to 350°F and allow the dish to warm up along with the oven. This lowers my wait time and protects my ceramic baking dishes. My 15-minute heating time begins when the oven has reached 350°F.

Read Also: Campbells Easy Chicken Pot Pie

Double Crust Chicken Pot Pie

If youre craving comfort food, homemade chicken pot pie is your answer! This completely from scratch recipe is simple to prepare, features a double crust, and nourishes the soul. For step-by-step photos, scroll to the bottom of this page.

When Im craving a meal thats truly comforting, this double crust chicken pot pie recipe hits the spot. It satisfies the soul and, is surprisingly simple to throw together. Well use my favorite homemade pie crust recipe for a sturdy crust on the bottom and a golden brown, flaky cloak on top. In between the pie crust layers is a mixture of chicken and veggies topped with a creamy, rich white gravy that is flavored with a little cooked onion, salt, pepper, and thyme. Lets get started!

Assemble And Bake The Pot Pie

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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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Recipe

Old Fashioned Chicken Pot Pie Recipe

Chicken pot pie is a classic, old-fashioned savory pie that’s traditionally made with a flaky, buttery pie crust and a creamy chicken and vegetable filling. There are endless ways to prepare this dish — from single crusts to double crusts, puff pastry to biscuit toppings — and everything in between. This traditional chicken pot pie recipe is the absolute best, and will convert even non-pot-pie-lovers into true, raving fans.

You just can’t beat the made-from-scratch all-butter crust, which gets perfectly flaky and crisp in a cast iron skillet. Add a thick, rich filling and you’ve got an instant winner of a dinner. It’s a great way to use up leftover meat, but it’s also simple enough to prepare with a store-bought rotisserie chicken. When comfort food is calling your name, this is the only homemade chicken pot pie recipe that you will ever need!

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