Let The Filling Cool Down
Its essential to cool down the hot chicken mixture to room temperature or below. You dont want it to melt the butter in the pie crusts completely. Otherwise, it wont hold its shape. I recommend spreading the filling out on a sheet pan, then stirring occasionally to drop the temperature down faster. You can also place it in the refrigerator for quicker cooling. At this point, you can store it in a container for up to 2 days.
A Thick And Creamy Filling
The ideal consistency of your filling when you’re cooking it on the stovetop and before going into the pot pies should be creamy and thickened. It will thicken a little more in the oven as the pot pies bake, so at this point, you want it to be slightly less thick than the finished dish.
If at this point your filling seems soupy, like heavy cream, let it simmer until it thickens up enough coat the back of a wooden spoon. If it seems like it’s not thickening up as fast as you like, scoop out about 1/4 cup of the sauce, whisk in a tablespoon or two of flour until no more lumps remain, and then whisk this mixture into the skillet.
If it seems like the filling thickened up too much and it starting to seem stiff, then whisk in a little broth or water to thin it out again.
How To Make It
See recipe card below this post for ingredient quantities and full instructions.
Cook chicken by bubbling it gently in chicken broth. Remove the chicken, shred, and set aside. Reserve broth that the chicken cooked in.
Meanwhile, sauté onions, carrots, and celery in butter until softened. Add garlic, onion powder, thyme, rosemary, and sage and cook for 1 minute. Add flour and cook for 2 minutes, until you can no longer smell flour.
Add the reserved chicken broth in small splashes at a time, stirring to incorporate.
Slowly add the half and half .
Add 1 chicken bouillon and soy sauce.
The base should be nice and thick. If a thicker consistency is desired, bring to a boil and reduce to a simmer. Add the chicken and peas and heat through.
Transfer filling to a lightly greased 9 x 13-inch baking dish if your skillet isnt oven safe. Top with unbaked biscuits and bake according to biscuit recipe instructions. Serve!
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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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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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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 Homemade Chicken Pot Pie:
2. Sauté veggies: In another saucepan, cook the onions and celery in butter. Add flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Add water water and milk. simmer the mixture until it thickens. Add chopped chicken and frozen vegetables to the hot mixture.
3. Add to pie crust: Pour the mixture into your prepared pie crust and cover with the top crust. Prick a few holes in the crust
4. Bake the pie for 30-35 minutes.
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What Can I Serve With Pot Pie
Pot pie can be served alone or accompanied with tasty sides! If you want to give your family the ultimate comfort food experience, you can complete it with a side of dinner rolls, mashed potatoes, and a green or fruit salad. Because pot pie is on the heavier side, I always like to pair it with something light to contrast.
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.
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Why Does This Recipe Use Both Cornstarch And Flour As Thickening Agents
While you can certainly use one or the other, I find that using both gives the filling a better consistency. Using just cornstarch makes the filling slightly too firm as it cools down, while using only flour makes the filling a bit too thick and gummy by the time you get the right thickness. Additionally, flour gives the pie filling richer color and a heartier taste, while cornstarch produces transparent color and no taste. Using both you can get a balance to satisfy your taste.
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.
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How Long Does It Take To Cook A Chicken Pot Pie From Costco
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In this regard, how long do you bake a Costco chicken pot pie?
The whole pie baking directions are 375 degrees for 1.5 hours, until pie reaches 165 degrees. At . 5 hour, check to ensure the top lattice crust doesnt get too brown and pitifully burn .
Furthermore, is Costco chicken pot pie good? Its warm, creamy and hearty. Obviously making pie from scratch is superior than store bought but it takes a lot of effort and time so I think the Costco Kirkland Signature Chicken Pot Pie is the next best thing. I like this pie a lot. It is full of large, white chunks of chicken breast.
Beside above, are Costco chicken pot pies already cooked?
Its cooked. Though the chicken tastes like Costco used unsold leftover already cooked white chicken meat. When you heat the chicken pie the chicken ends up tasting overcooked.
How do you know when chicken pot pie is done?
At 400-425F it will take between 35 minutes to an hour or more depending on your oven and the size of the pies. Theyre done when the crust is golden brown and an instant-read thermometer inserted in the middle reads 160.
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.
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Ingredients For Chicken Pot Pie:
A chicken pot pie is a meal in itself loaded with vegetables and protein. The high quality ingredients and generous filling really differentiates this from the ones youll find in the freezer section. Once you try homemade, theres no going back. This also requires simple ingredients:
- Double Pie Crust Youll need two pie disks for the top and bottom.
- Chicken Use shredded cooked chicken from a rotisserie chicken or cook your own chicken breasts.
- Butter & Flour These make the roux or base for the gravy sauce
- Onion, Carrots, Mushrooms, & Peas this is loaded with vegetables
- Garlic and Parsley These aromatics and simple salt and pepper balance this savory pie.
- Chicken Stock& Cream form the creamy gravy sauce
Meal Prep And Freezing
- Meal prep: The filling can be made up to 2 days ahead. The assembled, un-baked pie can be made the day before and kept in the fridge until ready to bake. Baked pie will last for up to 3 days in the fridge in a sealed container and can be reheated in the oven.
- Freezing: The assembled, un-baked pie can be wrapped and frozen for up to 6 months. Remove wrapping and bake from frozen until the pastry is golden brown and the filling is hot and bubbling.
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Veggie Pot Pie With Cornmeal Pie Crust
We love a good twist on the classic pot pie and thats exactly what Damaris gives us with her all-veggie version. Not only does she skip the poultry and fill hers up with hearty root vegetables and mushrooms, but she also adds some cornmeal to her homemade crust for a little extra sweetness.
Get the Recipe: Veggie Pot Pie with Cornmeal Pie Crust
How To Make Crust For Chicken Pot Pie:
I use homemade pie crust for this recipe, since I usually have some on in my freezer. You can use a store-bought pie crust if you want, but watch the cook time because the store-bought crusts are thinner and will brown faster. You may want to cover the crust with tinfoil part way through baking.
To make a homemade crust for chicken pot pie, combine the flour and salt in a medium size bowl. Add the shortening and butter and use a pastry blender to cut everything together until the mixture resembles fine crumbs. Add ice water, just a tablespoon at a time, until the dough begins to clump together.
Form the dough into two balls and chill in the refrigerator for about 2 hours. I have the BEST trick for rolling out pie crust, here.
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Ingredient Tips For How To Make Easy Chicken Pot Pie
What makes this recipe so easy? When in a time crunch, using store-bought ingredients not only saves a lot of time, but it also tastes delicious.
Such an easy recipe! And I know you will add it to your weekly meal plan rotation!
Be sure to scroll down for your printable shopping list so you will have all the ingredients for this classic chicken pot pie with cream of chicken soup!
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