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.
Flavorful Chicken Pot Pie
We all have different opinions on what makes a pot pie so grand. Is it the crust? The thick, creamy texture of the vegetables? How about that garlic flavor? Should it have just a top crustor should it have a bottom crust, too?
The nice thing about making pot pie is that you can make it without having to spend all day in the kitchen. Make the filling in one pot, add some ingredients, pour it in the baking dish, and shove it in the oven. Sit down for 40 minutes watching your favorite showand voila, it’s dinner time.
You can even make it super easy by using all canned foods:
- canned chicken
- cream of chicken soup
- chicken broth
We know that fresh is better, but sometimes we just have to improvise. Nothing wrong with that.
What Is The Difference Between Key Limes And Regular Limes
Key limes are smaller and when sliced in half, you will notice that key limes have a thinner skin and more seeds. An average lime can weigh about 3 ounces while a key lime comes in around 1 ounce. You will use more key limes in a recipe calling for lime juice or zest than with regular limes. With a key lime you will also find that the juice is a bit more tart and notes of floral but not as acidic as regular limes.
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Tips For Making Chicken Pot Pie
This is a pretty straight forward recipe, especially when made you make individual Chicken Pot Pies like Ive done. I only have 2 tips to ensure you nail The Pot every single time:
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Thicken filling to desired consistency before putting it in the pots. The sauce wont thicken at all once the lid is on. So keep cooking until the sauce is a nice creamy consistency and not watery. Nobody likes a watery pie filling!
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Cool filling before topping with puff pastry. Hot filling = melts butter in pastry that creates layers = less puff.
That moment with this Chicken Pot Pie comes out of the oven, all golden and puffed up, and you know that under that buttery lid the creamy filling is bubbling away with the tender chicken and the vegetables and it just smells so amazing
.and THEN you crack through that almost impossibly flaky crispy puff pastry to reveal the piping hot creamy filling, and you blow furiously on it, trying to cool it down as quickly as you can so you can shovel a huge spoonful in your mouth without giving yourself 2nd degree burns.
I shouldnt even joke about that. Ive lost count of the number of times Ive burned my mouth with Chicken Pot Pie. Nagi x
How To Make Chicken Pot Pie Filling
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How To Make Creamy Chicken Pot Pie
Shared by Amy Desrosiers | Updated on
Lets make a Creamy Chicken Pot Pie for dinner tonight using frozen pie crust as a quick and easy way to enclose the delicious and fresh chicken pot pie filling. This chicken pot pie recipe will have your family coming back for leftovers!
Now that the Fall season is right upon us, I have been trading my grilling recipes for more oven baked meals. Call me crazy but when the time permits, I love spending time in my kitchen preparing ingredients for hearty meals. Creamy chicken pot pie is a meal that has only recently been added to my rotating meal schedule because I finally perfected a delicious rendition of it.
Yes, I do use Pillsbury frozen crust for my chicken pot pie recipe, but everything else is prepared, chopped, diced, and cooked by me.
Most chicken pot pie recipes call for boiled chicken meat, but I am totally not into that! I love to an fry my chicken tender pieces with lots of spices to make them flavorful. No one wants a boring pie with bland flavors so this helps spruce it up!
I cut my own carrots, celery, and onion fresh, but do add in frozen peas. I cooked them in a shallow pot of water with butter to keep them flavored and fork-tender before adding in my flour, and broth.
I find cooking my veggies give the pie an even better flavor, and keeps the veggies in tact and not mushy.
I used my largest Pyrex glass pie plate which worked out well and kept the crust from over browning.
How To Freeze Chicken Pot Pies
To freeze cooked pot pies, cool them down completely. Then chill in a fridge until cold. After that, place in a freezer. Once frozen, wrap in foil, then in freezer-quality plastic wrap. The pies will keep in a freezer for up to 3 months and even longer, depending on how cold your freezer gets.
To freeze unbaked pot pies, assemble them in baking dishes / ramekins. Place in the freezer. Once frozen, pop the pies out of the pie dishes, wrap in foil and then in freezer-quality plastic wrap. Freeze up to 3 months.
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Why Does The Bottom Of My Pie Crust Not Cook
Maybe your filling was too liquidy. Maybe you were watching Oh Brother Where Art Thou? while baking. This is a tricky problem to fix, but hope is not lost. If its a fruit pie, try putting it back in the oven for a few minutes on the very bottom rack, thus putting the underbaked bottom closer to the heat source.
How To Make Chicken Pot Pie Crust
To make chicken pot pie you need pie pastry. No doubt, you can buy it at you local food market, but you will have much better results making your own. The pie pastry in this recipe is so good, yet so easy to make, that most people with whom I shared this recipe got quite surprised.
The secret to a perfect pie crust is not the amount of work, or some special ingredients, its how you make it. Just follow the easy instructions this recipe and I promise you, you will have one of the best tasting pies youve ever had.
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Crustless Chicken Pot Pie
Crustless chicken pot pie is for people who love the inside of chicken pot pie, but absolutely cannot be bothered to use a crust. Either you dont want to buy pie crust and roll it out, you dont want to make crust from scratch, or it was omitted from your grocery order and you have all the ingredients to make chicken pot pie, except the crust! Im definitely speaking from experience here!
I feel like I have a good relationship going with my grocery shopper, but how were they to know that all of the ingredients for chicken pot pie in my cart should be put back once you realized store-bought pie crust was out of stock? I dont blame them one bit, because I still made a yummy dinner!
Serving this crustless chicken pot pie over buttery toast was the best decision! My kids thought it was fun to dunk the toast, and since they both love bread, it helped them eat more of their dinner. This is a fun way to stretch my chicken pot pie for two into a meal for my family of 4.
Is This Recipe Gluten Free Since It Doesnt Have A Crust
Unfortunately, the filling relies on flour for thickening. However, you can substitute it to make it truly gluten free a few ways. You can dissolve cornstarch in the COLD milk before pouring it into the skillet. You can use a one-for-one gluten free flour substitution, or you can use arrowroot!
If you need gluten free, you should try my sweet potato toast.
Looking for more chicken recipes?
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Chicken Pot Pie Filling
- Yummly0
- 67shares
Chicken pot pie is one of my all-time favorite comfort foods. For four years, Ive been attempting to create a freezer chicken pot pie recipe. Every single attempt was a flop. Either the topping became too mushy or the sauce didnt have the right texture once it was thawed and cooked. Then I decided to switch tactics.
The last time we made freezer meals, I took some of our leftover ingredients and made a chicken pot pie filling. I ensured that I wouldnt have mushy topping or gross textured sauce by leaving those out. For the make-ahead portion of this, I only included the filling.
It still saved a ton of time because all the chopping was done, the chicken was cooked, and the seasonings were there. On the day I served it, all I had to do was add a few ingredients to form the sauce, top with pre-made biscuits, and bake.
The best part is that it maintained its incredible flavor. It has the perfect crispness and the sauce was just right. If youre a fan of good chicken pot pie, youre going to love how much easier this is. It allows you to make it anytime by pulling the filling out of your freezer anytime the craving hits!
I recommend that you make several bags of freezer chicken pot pie filling at once. This saves even more time.
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What Goes In Chicken Pot Pie
Heres what goes in Chicken Pot Pie. Nothing unusual here but just a couple of comments on some of the ingredients:
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Stock powder this adds more flavour in the creamy white sauce. I like to use Vegeta which is a vegetable stock powder, but any stock powder will do vegetable or chicken
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Parmesan adds umami rather than cheesiness into the sauce. If you dont have parmesan, use about 1 1/2 cups of your favourite cheese and
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Peas are missing!
Theres no definitive way to make Chicken Pot Pie. While some choose to make it like a traditional pie with a pastry base and shortcrust topping in a pie dish, I have always and will always make Chicken Pot Pies in POTS with puff pastry lids.
Let me emphasise that in case you missed it I make Chicken POT Pie in POTS.
Truthfully though, the way I make it has nothing to do with the name. I make it in pots because its quickerand easier, and I love draping the pots generously with puff pastry so that the golden flaky lid is fitted tightly on top and around the pots, rather than just a round piece floating on top.
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.
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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.