How To Make Homemade Pot Pie

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Tips For Making Chicken Pot Pie:

Homemade Chicken Pot Pie!! How to Make Pot Pie Recipe
  • This recipe makes enough for about 6 servings
  • You can use any oven safe bowl for this. In the past, I’ve used larger bowls. Just make sure, if you use larger bowls or ramekins, you have enough puff pastry to cover them all.
  • If you have leftover filling, it can be frozen. I have a small family so I freeze the leftover filling and extra puff pastry and I have another meal ready to go for us later in the month.
  • Rotisserie chicken can be used instead of the roasted chicken breasts.

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.

How To Make Homemade Chicken Pot Pie:

Preheat oven to 350F degrees. Place chicken breasts on a baking sheet sprayed with nonstick cooking spray. Drizzle chicken breasts with olive oil and season with salt & pepper. Cook chicken for about 45 minutes. You can skip this step by using precooked chicken. Once your chicken is finished cooking, allow it to cool then cut it into bite size pieces then set aside until you’re ready to make the filling.

For the crust: Once puff pastry is thawed, it should be easy to work with at this point. Throw a little flour on your counter. Open up the puff pastry If you have a hard time opening it up, it’s not ready. Let it defrost a little longer. Pinch the seams together so you have a nice, smooth pastry. Now break out your rolling pin. You just want to roll it out to smooth the seams and give yourself just a bit more room to work with. You don’t want to roll it out too thin.

Place ramekins or oven safe bowls upside down on the pastry. With a sharp knife, cut around the edge of the bowl, leaving about a ½ inch or so overhang. You want to have enough extra pastry to hang over the sides of the bowl. Set aside puff pastry circles until you are ready to assemble the pot pies.

For the filling: In a large saucepan, melt better on medium heat. Add in flour, stirring until the consistency of peanut butter. There’s a fancy French term for this part here, it’s called making a roux

Slowly add in milk and keep stirring

With a brush, lightly coat the puff pastry with egg wash.

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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.

Bake This Recipe As Individual Healthy Chicken Pot Pies

Homemade Chicken Pot Pie Is So Much Better Than Store ...
  • Grab a few larger ramekins , ensuring they are oven safe.
  • Roll out your pie dough into a single sheet. Flip a ramekin over and use it as a stencil to cut the pie dough into rounds large enough to cover, leaving about 1/2 inch of overhang on all sides. You will likely need more than one pie crust, as there will be more scraps.
  • Spoon the filling into individual ramekins.
  • Add the pie dough rounds on top, using the egg wash to seal as directed. Brush additional egg wash on top, then vent.
  • Bake as directed, checking several minutes early to make sure your crusts do not overcook.
  • If you want to make chicken pot pie casserole style instead, check out my Chicken and Biscuits recipe.

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    Do I Have To Use A Cast Iron Pan

    Absolutely not!!! You can make the filling for this pie in a skillet and then transfer to a 9 inch pie pan, cover with the pie crust and bake as directed. If using a pie pan, I suggest you place a baking sheet in the oven while it is preheating and then place your beef pot pie on the baking sheet to prevent big oven messes if your pot pie boils over a bit.

    Otherwise, you can also use an oven safe skillet or pan if you have one that you prefer to use.

    • Preheat oven to 450ºF. Remove pie crust from refrigerator until ready to use.
    • Season the steak pieces with salt and pepper
    • In a 12 inch oven safe skillet over medium high heat, pour in the olive oil and brown the steak bites on both sides. Add in the chopped onion and celery, saute 2-3 minutes until soft.
    • Add in the garlic and rosemary, saute for 30 seconds.
    • In a small bowl whisk together the water and flour until smooth. Pour into the skillet.
    • Add in the frozen peas and carrots and Worcestershire. Stir continuously until sauce has thickened.
    • Place the pie crust over the pan and press the edge of the crust against the pan to form a seal around the edges. Using a sharp knife, make a few slices in the top of the pie crust.
    • Bake in the oven for 15-18 minutes, until filling is bubbly and crust in golden. Remove from oven and serve hot.

    Why This Recipe Works:

    • We use a tried and true homemade crust, but you can use a refrigerated crust if you like.
    • Super simple ingredients are used in the filling which makes it easy to whip up.
    • This serves a whole family and you can even make another one to freeze for later.

    We absolutely love this Homemade Chicken Pot Pie, the ease of it is absolutely up my alley, I dont like super hard stuff and this recipe is not hard at all.

    I tried and tried for many years to get a pot pie that would not be so runny and stick together and hold together well and this is the recipe I finally ended up with and loved it.

    My children ask me to make this all the time, and obviously Im not going to say no, so it makes an appearance a lot, not just during the cooler months either.

    I think that Chicken Pot Pie is one of those recipes that is good all year around, I mean I want to be comforted every season not just fall and winter.

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    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, 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.

    Rolling Out The Crust


    Roll out the pie crust first and place it in the refrigerator before making the filling. This process gives the butter in the dough plenty of time to firm up so that the warm filling doesnt cause it to melt before baking. This recipe uses a double-crust pie to encase the chicken mixture.

    Roll out the bottom and top crusts to ¼-inch thick. This provides a sturdy base and cover. Use a 9-inch pie dish to lay one portion of the dough inside, then trim off the excess. Place the top crust on a baking sheet, it will be further shaped later.

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    More About This Recipe

    • A chicken pot pie recipe was first featured in the Betty Crocker Cookbook way back in 1950, and its remained a favorite of home cooks ever since. Weve taken the classic recipe and added several time-saving spins that will streamline your prep time to a speedy 15 minutes. Just pull some frozen mixed vegetables from the freezer and a can of soup and box of Original Bisquick mix from the pantry, and youre on your way to a hearty, satisfying dinner that will taste like you spent all day in the kitchen. Once youve tried this recipe, there are so many fresh new twists you can try from Bettys best chicken pot pie collection which includes photos, tips and reviews, as well as recipes for time-tested favorites and modern new twists.

    Pie Crust For Chicken Pot Pie

    Y’all. This crust is a total game-changer! It will transform your pot pie into a restaurant-quality dish, and it couldn’t be easier to make from scratch. I first came across the all-butter pie crust recipe in pastry chef Erin Jeanne McDowell’s book, The Book on Pie. For years, I assumed that homemade pie crusts should be made with at least a little bit of shortening, but Erin’s all-butter recipe has changed my mind. It’s more flavorful than your average crust , and when I put it into a cast iron skillet for my favorite chicken pot pie recipe, it baked up golden brown, flaky and crisp — not a soggy crust in sight! Of course, you can substitute with a package of refrigerated store-bought pie crusts, but trust me here…your chicken pot pie just won’t be quite as good.

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    Chicken Pot Pie Variations

    • Pie Crust: I love using my homemade pie crust recipe for todays chicken pot pie. Using a combination of butter and shortening yields the flakiest, most tender and buttery crust. For a pie crust made without shortening, try my all butter pie crust. Store bought pie crust or even puff pastry also work!
    • Meats: Turkey works wonderfully instead of chicken. If using precooked meat, simply skip the boiling and cook the carrots and celery with the onion and butter.
    • Vegetables: Try adding corn when you add the peas. Feel free to add 1 diced Yukon gold potato cook until soft with the onion and butter. You can also throw in a cup of sliced mushrooms add them when you cook the onion and butter. I wouldnt add ALL of these veggies though as there isnt enough gravy for it all. Stick to 2 cups of veggies + 1 potato or less.
    • Spices: Taste and season this pot pie how you like! Try adding fresh chopped parsley, a pinch of celery seed, or even a little rosemary . As long as there is salt and pepper , the extra seasoning in the pot pie is up to you.
    • optional: sprigs of fresh thyme for garnish

    The Size Of The Butter Makes A Difference

    Seriously Good Chicken Pot Pie

    To make the texture flaky, cut the butter into ½-inch cubes, then break them into the flour, so that they resemble the size of a pea, with smaller pieces incorporated throughout. When rolled, the larger pieces turn into buttery discs that separate the dough into flaky layers during baking.

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    Homemade Chicken Pot Pie

    There are certain foods that scream comfort: fried chicken, potato salad, apple pie, corn bread, and the list goes ondepending on where you’re from, comfort food is whatever your Momma made for you when you were a child. But there are many foods many of us will completely agree are comforting, and one of those foods has to be this Homemade Chicken Pot Pie.

    A Classic Chicken Pot Pie Filling Thats Ready Fast

    Were not trying to break the mold with this easy chicken pot pie recipe. Quite the opposite. We wanted to craft a homey, classic, comforting pot pie that you can make in no time flat. With a store-bought pot pie crustwe just use store-bought frozen puff pastryall youll need to do is make a filling. But, even the pot pie filling relies on some simple shortcuts to make your life just that much easier. Heres what youll need:

    • Chicken! Save yourself major time by using one of those already-cooked rotisserie chickens from the grocery store.
    • Vegetables! Carrots, celery, frozen peas and onions.
    • Seasoning! Celery seed and garlic powdera perfectly retro combo and just right in this skillet pot pie. Salt and pepper, of course. If youd like to add it, a sprinkling of fresh thyme is nice, too.
    • Liquid! Broth and milk are thickened with a little flour to make a creamy chicken pot pie sauce.

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    How To Make Homemade Pot Pies

    A warm and savory pot pie is the perfect cold weather comfort food, not to mention a great way to use up leftovers. Read on to get tips to make a pot pie from scratch.

    Pictured: To-Die-For Chicken Pot Pie

    As soon as the weather goes from blistering to blustery, this favorite comfort food really seems to hit the spot. And with all the ingredient possibilities chicken, beef, turkey, and more finding a pot pie you like will be as easy as…well, you know. Read on for tips to make homemade pot pies from scratch, and scroll down to learn how to make a pot pie without an oven.

    Ingredients Needed For Beef Pot Pie Recipe

    How To Make Easy Chicken Pot Pie – Homemade Chicken Pot Pie From Scratch!
    • Top Sirloin Steak, this is what I prefer to use in this recipe. Make sure you are buying a Top Sirloin Steak and not a roast. If you do not wish to use a steak, ground beef would also work well in this recipe.
    • yellow onion
    • frozen vegetables, I just buy the peas and carrots
    • olive oil
    • store bought pie crust

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    Chicken Pot Pie Recipe

    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.

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    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!

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