How Much Does This Delicious Recipe Cost To Make
This costs us under $5 for a family of 6. The chicken is the most expensive part at around $3. Then we use a half package of frozen veggies which are $.99 per package. That means we use around $.50.
Add some potatoes and some rolls and we are still under $5, especially if we make our own drop biscuits. Remember, you can serve a hearty meal without spending a ton of money.
Tips From The Pillsbury Kitchens
- tip 1 Make a foil collar to protect the edges of the pastry from overbrowning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking.
- tip 2 A standard 9-inch glass pie plate works best for this recipe.
- tip 3 The only complicated part of making a pot pie is the pastry. By using a refrigerated dough youre left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce.
- tip 4 To Make Chicken Filling Ahead: prepare as directed in recipe. Spoon into airtight container cover. Refrigerate up to 1 day. To bake, pour filling into 2-quart saucepan, heat over medium heat 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
- tip 5 To Freeze Chicken Filling: prepare as directed in recipe. Cool, uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon freezer food storage plastic bag, leaving 1/2 to 1-inch at top of bag for expansion seal. Freeze up to 1 month. To bake, thaw mixture overnight in refrigerator. Pour into 2-quart saucepan, heat over medium heat, 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
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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Youll Have Time While The Filling Is Cooking To Prepare Your Puff Pastry:
Im saving you time by simply scooping the filling right into your bowl, and popping the dough squares right in. Simple, easy, done.
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.
How To Make Chicken Pot Pie
Step One: The first step in this recipe is to prepare the pie crust that will top the pot pies. To do this youll need to roll out the pie crust and then use your ramekins to trace and cut a circle of pie crust roughly 1/2 inch wider than the tops of the ramekins. Once youve prepped the crusts, place them in the fridge until you are ready to use.
Step Two: Next, preheat your oven to 400 degrees. While the oven preheats, sauté your veggies in a little butter until they become tender.
Step Three: Once tender, sprinkle the flour over the veggies and stir until well combined. Next, pour in the chicken broth, half and half, lemon juice, thyme, salt, and pepper. Turn the heat to medium-low and let the sauce simmer for a a few minutes until it has thickened.
Step Five: Next, turn off the heat and stir in the roasted chicken and frozen peas until well combined.
Step Six: Divide the filling evenly among 4 large oven safe ramekins or soup bowls and set aside.
Step Seven: Top each ramekin with a circle of the cold pie crust, gently pressing the edges it to ensure it is sealed. Cut four 1/2 inch slits into the top of each crust and then brush them with a little whisked egg for an egg wash.
Step Eight: Bake the pot pies for 20-25 minutes at 400 degrees until the crust is golden brown. Top with flaky sea salt and fresh thyme.
Chicken Pot Pie In A Pan
I adore any and all things chicken pot pie related! It’s just one of my family’s favorite meals so I’m always messing around with different versions. One of my favorites is this Puff Pastry Chicken Pot Pie! With no bottom crust, it is super easy to put together. Made with a homemade sauce mixed with peas, carrots, spices and chicken then topped off with a sheet of puff pastry you have yourself a quick meal! Its all ready in under an hour. If you want a simple and delicious pot pie that serves up easily, then you need to make this Puff Pastry Chicken Pot Pie recipe.
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How To Make Puff Pastry Chicken Pot Pie:
Preheat the oven to 400 degrees F. Add the butter to a medium saucepan over medium heat. Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
Whisk in the flour and cook for 30 seconds, continuing to whisk.
Gradually add the chicken broth and milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
Remove from the heat. Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme.
Stir in the peas and carrots and chicken.
Transfer the chicken mixture to an 8 by 8-inch casserole dish.
If necessary, roll out the puff pastry so it fits across the top of the casserole dish with about ½-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.
Whisk together the egg with the water. Brush a little of this egg wash on the puff pastry.
Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle the parsley on top.
The Best Fall Comfort Foods
This easy chicken pot pie recipe is one I keep handy for days where time seems to pass faster than I realize and need to get dinner started quickly.
Also Check: Campbells Recipe Chicken Pot Pie
Can You Use Pre
Absolutely. This recipe is an excellent use of leftover chicken from a previous meal. Simply cut the chicken into bite-size pieces and add it to the pan when you add the chicken broth.
Rotisserie chicken is another fabulous, time-saving ingredient. For this recipe, shred the rotisserie chicken with two forks and add the meat to the pan when you add the chicken broth.
Ingredient Swaps And Faqs
- Pie Crust: this recipe uses my homemade all butter pie crust as the topping which includes a gluten free option in the recipe. If you want to keep things even easier you can use your favorite store-bought pie crust recipe!
- Butter: feel free to sub vegan butter, coconut oil, or olive oil in this recipe to keep it dairy free.
- Flour: you can easily sub gluten free flour for all purpose flour in this recipe. If you dont have gluten free flour you could also thicken the filling with 1 or 2 tablespoons of arrowroot starch or tapioca flour.
- Chicken Broth: swap the chicken broth for veggie broth if you are making a vegetarian version of this recipe.
- Half and Half: you can swap half and half for whole milk or full fat coconut milk to keep it dairy free!
- Roasted Chicken: this recipe also works well with leftover roasted turkey! If you want to keep the recipe vegetarian you can swap the chicken for sliced baby bella mushrooms instead!
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Can You Freeze Chicken Pot Pie
This question comes up a lot and the answer is yes! The best way to achieve this is to prepare your chicken pot pie up to the point before baking.
and place in the freezer for up to 1 month.
Freezing Tip: On top of the foil, write baking time and temperature in sharpie marker and the date you froze your dish.
before baking. Place frozen pie on a sheet pan and bake for 20-30 minutes longer than fresh bake.
Be sure the center is bubbling and crust is baked before removing.
What Type Of Biscuits Should You Use
Any store-bought biscuits will do, though the flavor of buttermilk commingles quite well with the savory ingredients underneath.
When shopping, you can choose regular-size biscuits or big biscuits. Since the biscuits are baked separately and arranged on the stew before serving, the choice is yours.
The recipe below calls for five biscuits, either regular-size or big. If you prefer more biscuits per serving, select a larger container of biscuits, such as a 16-ounce container with eight biscuits.
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Swaps And Substitutions For Chicken Pot Pie
You can make this easy chicken pot pie gluten-free or dairy-free, swap out the vegetables, or save this recipe for Thanksgiving and use up leftover turkey in place of chicken. I use a basic medley of peas, carrots, onions, and celery in this chicken pot pie, but feel free to add things like sliced mushrooms, small diced potatoes , or your favorite root vegetables.
To make a gluten-free pot pie: Swapping the all-purpose flour for 1:1 Baking Flour . Swap the puff pastry for gluten-free pie dough.
To make a dairy-free pot pie: Use your favorite nut milk in lieu of the cows milk. Because the milk is used to make the gravy creamier, you can even omit the cows milk altogether.
Why Is It Called Pot Pie
According to a pot pie recipe from 1845 highlighted in an article on the history of the pot pie by NPR.org, it is because the filling was cooked in a pot with scraps of leftover meat, plus onion and potatoes, like a stew. It was then thickened with flour. The pot pie concept was a carry over from a European practice where the lower class peasants would create a more hearty meal out of the stew by adding the crust, which was inexpensive and would make the dish more filling for a family.
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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.
We are all about keeping it simple around here.
Tip For Making Healthy Chicken Pot Pie Casserole:
This recipe like many calls for diced onions. Another time saving tip is to use a small food chopper or food processor to quickly and easily chop the onions.
If you do not have one of these, I highly recommend them. They are such a time saver and you can get the veggies really fine if you have children that are picky.
I usually just chop the entire vegetable and freeze what I dont need. Its so nice to be able to just take the diced onion out of the freezer for recipes.
This is how I meal prep. Its so quick and easy and helps get dinner on the table fast.
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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.
How Do You Make Chicken Pot Pie Casserole With Crescent Rolls
This recipe is so easy. You can make this any day of the week even on crazy busy weeknights.
Preheat your oven and grease your baking dish.
You want to unroll one can of crescent rolls and pinch perforations to seal into a sheet.
Press the crescents into the bottom and up sides of prepared disk. Dont worry if sides do not go all the way up.
Bake the crescent roll crust for 20 minutes or until crust is light brown.
Allow to cool.
In a large skillet, combine chicken, diced onion, broth, potatoes and peas and carrots, cream of chicken soup, poultry seasoning and pepper.
Stir and cook until ingredients are warm. The sauce will thicken and you can add a little more water until desired consistency is reached.
Next, pour the chicken mixture over baked crust and spread evenly.
Finally, unroll the other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
Bake until top is golden brown. Allow it to set for a few minutes.
Cut and serve. Keep reading for the full recipe.
You can brush the top with melted butter if you prefer but it is optional.
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