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.
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.
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 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.
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
Also Check: Marcus Lemonis Key Lime Pie
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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How To Make Chicken Pot Pie:
A homemade Chicken Pot Pie is easier and takes less time than you think! We use a deep 9 pie dish for this recipe.
Make-Ahead Tip: Chicken pot pie reheats beautifully. Just warm it in the microwave until heated through. The sauce stays creamy without separating and it tastes just as good as the day you made it!
Recommended Reading: Entenmann Coconut Custard Pie Recipe
Make Chicken Pot Pie Ahead Of Time
One thing I love about this recipe is that its so make-ahead friendly. Prepare the filling and top it with the dough as early as a day ahead. Wait until youre ready to bake the pie to brush the egg wash on. The egg wash will dry out and crack as the pie bakes if you brush it on too early.
To freeze this pie, assemble the pot pie, but dont brush the egg wash on or bake it. Cover the unbaked pot pie with foil and freeze for up to three months.
Thaw the pot pie in the fridge overnight. Thirty minutes prior to baking, remove the dish from the fridge to give it time to warm upremember, shattered dishes are no bueno. Brush the egg wash on the dough and bake for 30 minutes in a 400°F oven.
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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Overview: How To Make Double Crust Chicken Pot Pie
For the full recipe and lots of step-by-step photos to walk you through the process, scroll to the bottom of this page.
Craving a different variation? This biscuit vegetable pot pie isnt your typical classic pot pie recipe, but its quicker and easier.
What Makes This Chicken Pot Pie Easy
My commitment to making this an easy chicken pot pie develops in stages.
- The chicken: Buy a whole, cut-up chicken, which cooks faster than a whole chicken. No need to fiddle around with a whole chicken when theyre already available cut-up. Toss the pieces on a sheet pan with oil and roast it.
- The veggies: I use frozen vegetables to stir into the filling, but give the gravy a lift by dicing onions, garlic, and celery while the chicken is roasting.
- The pie crust: Rather than make a scratch pie crust I buy store-bought puff pastry.
- The stock: If you have homemade stock in your fridge then by all means use it, but there is no shame in saving time with store-bought stock. To find the best box stock check out our product review: Our Favorite Boxed Chicken Broth.
- The time: The finished chicken pot pie only takes 20-25 minutes to bake in the oven. You can add another 30 minutes to roast the whole cut-up chicken, but if youre really pressed for time, just pick up a rotisserie chicken at the store.
Recommended Reading: Kermits Key Lime Pie On A Stick
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:
-
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
-
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
-
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.
Easy Chicken Pot Pie Recipe
RECIPE: https://preppykitchen.com/chicken-pot-pie-recipe/
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Read Also: Campbells Soup Chicken Pot Pie Recipe
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!
Chicken Pot Pie + Chicken Casserole
If this Chicken Pot Pie Casserole isnt the ultimate comfort food, I dont know what is.
Once you taste this easy Chicken Pot Pie recipe, I know youll be as hooked as we are! Casseroles dont only have to be eaten at grandmas house, they can be a hit for any family! All the warmth, flavor, and ease that make a truly great meal, all in one place. My kind of recipe!
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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!
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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