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!
Tips For Prepping Ahead:
- Chicken Pot Pie filling freezes great on its own, so if you dont have time to prep whole chicken pot pies for the freezer, simply make a big batch of filling and freeze in bags just large enough for a single pie. This cuts down prep time in a big way when you need an easy dinner!
- Store bought pastry is one of my favorite weeknight dinner hacks! Buy a few boxes and throw them in the freezer for quick meals later on.
Can You Freeze Chicken Pot Pie
You have a couple options here. You can freeze the filling itself and trot it out when you want to make chicken pot pie. Or you can make an entire chicken pot pie and freeze it whole. Just let it cool first. When youre ready to make it, you should defrost in your fridge the night before and just follow the baking instructions below.
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What Vegetables Work Well In Chicken Pot Pie
Chicken pot pie traditionally uses carrots, celery, onions, and peas. But you can add other veggies if you want to. Heres a few that would work well.
- zucchini
- broccoli
- bell pepper
Really anything else you know your family will happily eat! I sometimes even just add minced up bits of spinach to the mix since I know they love everything else in the recipe. Why not, right?
Chicken Pot Pie Pasta Recipe
Chicken pot pie is a favorite comfort dish of many, but if you want to make it from scratch as opposed to heating up a frozen one, it’s kind of a pain. If your idea of comfort involves less prep work, you may enjoy this pasta dish. Recipe developerHayley MacLeandescribes it as “creamy and comforting … all the flavors of chicken pot pie,” but you don’t have to fool around making a crust and the whole thing will be ready in just over half an hour.
While the dish, as-is, is very mild, it does get some aromatic goodness from the onion and garlic it contains. If you want something that packs bit more punch, though, you could stir in some red pepper flakes or cayenne powder at the same time you’re adding the thyme. MacLean speculates that doing so “would add a nice level of heat that carries throughout the dish.”
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How To Make The Best Chicken Pot Pie:
Here are some of my favorite cooking tools:
How To Make Easy Chicken Pot Pie
STEP ONE: Cook & shred your chicken whichever method you choose. Press the pie crust into the bottom of a 9 pie plate and set aside.
STEP TWO: Melt your butter in a medium saucepan over medium heat, add the chopped onion and cook until translucent. Whisk in the flour, salt, and pepper to make the roux. It will get thick. Gradually add in the broth and milk while stirring. The mixture will get thick and bubbly.
STEP THREE: Stir in the shredded chicken and mixed veggies. Pour the mixture into the prepared pie crust. Top with a second crust, pinch together the edges, then cut several slits in the top to vent.
STEP FOUR: Bake at 425 for 30-40 minutes or until the crust is golden brown. During the last 15-20 minutes of baking, I carefully add foil to the crust to prevent burning. Let stand for 5 minutes before slicing and serving!
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Easy Chicken Pot Pie Recipe Variations
- If you don’t want to use the store-bought pie crust, you can prepare your own homemade pie crust to use with this recipe.
- Top the pot piewith puff pastry instead of pie crust by following these instructions.
- For an old fashioned chicken pot pie with a double crust , follow these instructions.
- Use leftover turkey instead of chicken.
- Add different vegetables to the filling, such as frozen mixed vegetables, frozen corn kernels, or crisp-tender steamed broccoli.
- Season the filling with fresh or dried herbs such as thyme, parsley, oregano, rosemary, or chives. Garlic powder would also be a great addition.
- Brush the top of the crust with an egg wash for an even deeper brown color and a bit of shine.
- Turn this recipe into individual chicken pot pies! You can divide the filling evenly among individual ramekins or oven-proof bowls and cut the pie crust to fit over each smaller dish. You may need to use 2 pie crusts, since you are cutting the dough and will likely have some waste from the scraps. The baking time will remain about the same.
Finish The Dish By Adding The Chicken And Pasta
As a final step, stir the noodles and the chicken into the vegetables. If you’d like, you can pretty up the dish with some fresh parsley. MacLean suggests a green salad as a side dish, and she also likes her casserole with extra veggies .
MacLean says, “While this can be made ahead of time, I recommend serving it fresh to get the best textures!” She does tell us, though, that you can keep leftovers in the fridge for five days, but says you may need to mix in a little more liquid when you’re reheating the noodles.
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Tips For Making Chicken Pot Pie:
- You can substitute the chicken for turkey .
- Your filling will thicken a little bit more as the pie bakes, but you want to cook it until its almost as thick as youll want it in your pie.
- If you dont have a pie pan you can also make this in a 9inch skillet, or even a 9inch springform pan.
- If your pie crust starts to turn too dark in color, cover the edges with a pie shield, or aluminum foil wrapped around the edges.
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.
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Faqs About Chicken Pot Pie
How do you keep chicken pie from getting soggy on the bottom?
If you find you have a soggy bottom crust I have two suggestions on how to troubleshoot that: Make sure the filling is cooled slightly before adding it to the bottom crust. Bake the chicken pot pie on the lowest rack in your oven to ensure it bakes thoroughly.
How do I thicken chicken pot pie?
Thankfully the homemade sauce in this chicken pot pie recipes ensures that your final result will be a beautifully thick, not liquidy homemade chicken pot pie!
How long does chicken pot pie last in the fridge?
If you don’t eat it all in 24 hours, this chicken pot pie recipe from scratch will last for 3-5 days when stored in an airtight container in the refrigerator.
Can you freeze Homemade Chicken pot pie?
Yes. I recommend baking the entire thing and then putting it in the freezer. To reheat, simply cover the frozen chicken pot pie with foil and warm it in the oven at 375 degrees F for 35-45 minutes.
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Best Homemade Chicken Pot Pie Recipe
This homemade Chicken Pot Pie recipe is made completely from scratch and is the best chicken pot pie you’ll ever eat. A delicious filling made with a from-scratch sauce is nestled between two layers of flaky, buttery homemade pie crust for a meal your entire family will love.
Is there a more classic, cozy, fall meal than Chicken Pot Pie ? This homemade Chicken Pot Pie recipe is made completely from scratch and is the best chicken pot pie you’ll ever eat.
I often find chicken pot pie recipes with lots of processed ingredients – but not this from scratch version! You’ll never used condensed soups or buy a frozen pot pie again after trying this homemade chicken pot pie!
The delicious filling is thick and made with a from-scratch sauce that is never runny! And it’s all enveloped in a homemade double layer pie crust that is flaky and buttery, a meal your entire family will love!
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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.
Can I Freeze Chicken Pot Pie
Yes! Chicken pot pie is one of our favorite freezer meals.
To freeze, simply follow the recipe instructions, except for egg-washing and baking. Cover and freeze for up to about 3 months .
To use, thaw overnight in the refrigerator. Then follow the remaining instructions for the recipe. It will likely need an additional 5-10 minute bake time due to it being cold in the refrigerator.
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Homemade Chicken Pot Pie
This easy chicken pot pie is a savory pie filled with chicken, carrots, celery, onion, and peas in a creamy homemade sauce. Some versions of the dish include a bottom crust and a top crust, while other pot pie recipes only use a top crust. The topping can be made with a classic pie pastry, with biscuits, or even with puff pastry. While pot pie is believed to have originated in Greece, it’s now a very popular dish in America .
You just can’t beat the ease of this particular recipe, which tastes like a made-from-scratch labor of love — but actually takes advantage of a handful of simple shortcuts . When comfort food is calling your name, this is the only homemade chicken pot pie recipe that you will ever need!
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.
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Easy Chicken Pot Pie Recipe
Chicken pot pie looks difficult to make, but in just 20 minutes, youll be done and you can either go put up your feet or get busy with something else until this comfort food is ready. To make it even faster, make this easy chicken pot pie recipe with pie crust that is store bought.
You cant be sad when youre holding chicken pot pie.Megan