What You Need To Make This Recipe
Pie crust while you can use store-bought pie crust, I love using my homemade pie crust. Its so buttery and flakey! Either way, make sure to thaw the crusts before using them so they can roll out easily.
Chicken if you do not have a leftover roast chicken, you can buy a rotisserie chicken to shred.
Chicken broth use low sodium chicken broth so that your pot pie does not come out too salty. If you only have regular chicken broth, you should decrease the salt added to the filling.
Flour dont skip the flour! The flour will help thicken your filling and provide a rich, hearty flavor. You can use whatever flour you have on hand.
How To Make Chicken Pot Pie:
- Melt butter in a large skillet.
- Add chicken, carrots, celery, and onion.
- Add salt, garlic powder, dried thyme, and pepper.
- Cook for 8-10 minutes.
- Stir in cream until smooth.
- Stir in chicken broth until smooth.
- Cook until bubbling and thick.
- Add peas and parsley to the filling.
- Fit the bottom pie crust into a pie plate.
- Spoon the creamy filling into the bottom crust.
- Place the top crust over the filling.
- Seal the edges of the crust and cut slits in the top crust.
- Place the pie on a baking sheet .
Why I Love This Recipe
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What Makes The Best Homemade Chicken Pot Pie Recipe Ever
Some might call it cheating, but there is only a top crust in this chicken pot pie recipe. Which is a big part of why we like it!
Im even a big fan of pie crust, but I feel like the crust-to-filling ratio is better, and you dont have to worry about the bottom crust being undercooked or soggy with just a top crust. Dont be intimidated by making pie crust from scratch. I promise its not as hard as you think!
You can make an easy chicken pot pie by using a pre-made refrigerated crust, but there is a definite difference when the whole thing is homemade.
The other factor making this the best homemade chicken pot pie recipe ever is that perfect gravy that isnt too thick or gummy and is loaded with all my favorite pot pie fillings.
This homemade chicken pot pie recipe is packed full of classic pot pie vegetables celery, carrots, onion, and peas. It is perfectly and simply seasoned with thyme, salt and pepper. And a little flour and cream help thicken the sauce and make a wonderfully rich filling that isnt overly heavy.
You can use leftover chicken, a Costco rotisserie chicken, or leftover turkey. But when I dont happen to already have leftover chicken on hand, I will just boil a few pieces of chicken in water on the stovetop until cooked, then chop that up to use in our chicken pot pie.
How To Make The Filling For Chicken Pot Pie:
Start potatoes, carrots, cauliflower steaming. Then get the onions caramelizing with olive oil.
Sauté celery a bit with the browning onions then push to the side and add chicken chunks and herbs, cooking about 8-10 minutes.
Pushing chicken to the edges, melt butter in the middle of the pan and whisk the flour in. Add the chicken broth and bring it to a simmer.
Add steamed potatoes, cauliflower, carrots, wine, black pepper and nutmeg, simmering for about 5 minutes more.
Turn off the heat, stir in cream, lemon juice and frozen peas into the chicken filling.
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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.
The Best Homemade Chicken Pot Pie Recipe
This is the BEST Homemade Chicken Pot Pie recipe ever with a flaky crust, chunks of chicken, and rich gravy with veggies. Its a meal that gets requested over and over at our house, especially for Sunday dinner. Pot pie is also a great way to use up leftover chicken or turkey after the holidays.
When I was a kid, I loved those individual-size pot pies from the freezer section at the grocery store. I remember being thrilled when we got to have them for dinner. It usually only happened when my dad was out of town on a business trip.
But then I grew up and married Paul and he absolutely refused to eat chicken pot pie. Like, pot pie and cottage cheese were his two big food aversions that he just couldnt get over.
They say the first year of marriage is hard. Learning about Pauls abhorrence of pot pie definitely tested our relationship in a way I never knew it could be tested. I only kid. Sort of.
So when we went to visit my childhood best friend and former college roommate, Carrie, and her husband a few years later and she announced that she was serving pot pie for dinner, I knew Paul was about to be faced with a challenge.
But then Carrie served us the most amazing chicken pot pie EVER. I dont say that lightly. It was so good that Paul had a Sam-I-Am moment and was even requesting second helpings.
Some of Rees recipes are still favorites today, but this is the one we make more than any other.
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The Best Homemade Classic Chicken Pot Pie Recipe
Homemade Chicken Pot Pie is the quintessential comfort food. Enjoy the warmth of a hearty chicken dinner in a flaky pie crust with this easy recipe.
At the end of a long day, youll love sitting down to a delicious homemade pot pie. For a crust free version, try this Chicken Pot Pie Soup recipe!
Whats The Best Way To Reheat Chicken Pot Pie
Once the chicken pot pie has been cut and served, I find the best way to reheat it is to cover it with aluminum foil and reheat it in the oven for 15 minutes, or until warmed through.
Usually, Ive stored the pot pie in the fridge in the same dish I baked it in. To avoid shattering my dish, I pop it into a cold oven. I set the oven to 350°F and allow the dish to warm up along with the oven. This lowers my wait time and protects my ceramic baking dishes. My 15-minute heating time begins when the oven has reached 350°F.
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.
How To Freeze Chicken Pot Pie:
Pot pies are a great freezer meal option for busy families!
You can prepare a pot pie up to the point of baking, then wrap tightly in plastic wrap and foil and freeze for up to 3 months. To serve, simply unwrap and bake at 400 degrees F for 45-50 minutes or until golden brown .
You can also freeze a completely baked pot pie, after it cools to room temperature. Just wrap in plastic wrap and then foil and freeze up to 3 months. To serve, unwrap and bake at 400 degrees F for 30-40 minutes until heated through.
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Can I Use Leftover Chicken Or Turkey
Simply skip the sautéing of the chicken and go right to the vegetables. Add your leftover cooked chicken or turkey in
This is perfect if you have leftovers from this Roast Chicken and Vegetables or you made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken that you have stashed in the fridge.
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.
This post may contain affiliate links. Read my disclosure policy.
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Easy Chicken Pot Pie Recipe
For the filling you will want to cut up some precooked chicken.
I usually make this recipe with a rotisserie chicken from the store, or use leftover chicken from the night before.
I add diced onion and sometimes some minced garlic too to almost everything. Of course this is up to you and your taste buds.
This time I used leftover chicken baked the night before. There was 2 1/2 cups left which was perfect to make the insides hearty.
Honestly, you can use chicken breasts too if you prefer dark meat. Heck, it would be great with leftover turkey too.
This is how to make this easy chicken pot pie yall!
The only real prep necessary is dicing your meat. Beyond that it is just throwing it all in to make your filling and pieing it up.
- Start with a medium to large saute pan. Add your olive oil or some butter to it and let it heat up.
Add your diced onion and allow to soften, then add minced garlic and all of your herbs/seasonings, heat.
- Stir in flour now so you can create a thickening roux.
Can I Freeze Chicken Pot Pie
- Yes, you can freeze chicken pot pie. I recommend freezing the pie unbaked, because if the baked pie is frozen, the crust may become soggy when thawed out.
- First, follow the recipe as written, except for baking.
- Then, wrap the unbaked pie well in two or three layers of plastic wrap, and one of foil. Freeze for up to three months.
- Bake directly from frozen at 350°F for about one hour, until piping hot all the way through and golden brown on top.
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Youll Need A Great Crock Pot To Make Slow Cooker Chicken Pot Pie Real Simple
Now if you dont have a crockpot or need a new one, I highly recommend this crockpot. . This is the crockpot that I love most. Woohoo!
I love that you can actually lock the lid down making it easy for when you take meals to potlucks. There are several others on sale here.
If you work all day, you may want to invest in a programmable crockpot. They are awesome because you can set them to start later, or to stop and switch to warm once the dinners are ready. has some on sale right now too.
Also, if you have been following me for awhile you know that I really love my Ninja cooker. The nice thing about this is you can brown the meat in the same slow cooker for recipes that call for that.
It is so handy to just have the one pan to clean. It has definitely become of my favorite kitchen appliances.
Now if you want to save yourself even more time then I really recommend these Crockpot liners. They make clean up a breeze. Instead of scrubbing and washing the pot, you can just toss the liner. It is practically no clean up.