What Vegetables Are In Chicken Pot Pie

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How To Make Crust For Chicken Pot Pie:

Chicken & vegetable 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.

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!

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.
  • Cool.
  • 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 .
  • Bake.

Also Check: Campbell’s Skillet Chicken Pot Pie

The Best Homemade Chicken Pot Pie


  • In a large pot, add butter, potatoes carrots, onion, celery and garlic. Sauté until tender. Stir in flour until blended.
  • Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in peas, 1/2 cup cream, parsley, garlic salt and pepper. Stir in chicken.
  • Spoon into two ungreased 9 in pie plates. In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
  • Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges. Cut slits in pasty to vent. Brush top of pies with egg mixture.
  • Bake at 375 for 30-35 minutes or until golden. Let stand for 10 mins before cutting.
  • NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover pie loosely with foil. Place on a baking sheet. Pre heat oven to 375-degree F and bake until lightly browned and bubbly, about 40 to 45 minutes. Oven times will vary.

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    Chicken Pot Pie With Puff Pastry

    What VEGETABLES go in CHICKEN POT PIE  Appetizer Recipes ...

    Cheryl Jump to Recipe

    With a few shortcuts that dont compromise taste, this rich, scrumptious chicken pot pie with puff pastry can be made in 30 minutes. The ultimate comfort food.

    Homemade chicken pot pie is not as daunting to make as you might think. You can get amazing results with two great convenience foods rotisserie chicken and puff pastry.

    I make the pot pie in a large skillet or cast iron pan, but if you dont have one, just use a pot.

    Serve the skillet chicken pot pie on its own or try it with a fig salad with pomegranates or root vegetable soup with barley.

    Don’t Miss: Impossible Chicken Pot Pie

    How To Make The Very Best Healthy Chicken Pot Pie From Scratch

    I wish I could pass you a bite of this chicken pot pie right through the screen. Its rich, creamy, super satisfying, and completely dairy free and clocks in at about 380 calories for an entire FOURTH of the pie dish.

    Yes, that is correct. You get to eat an entire fourth of this easy chicken pot pie with pie crust for fewer calories than are in the average Subway sandwich. When is the last time you got to eat a quarter of a pot pie and feel fantastic about it afterwards? Definitely not after an old fashioned chicken pot pie recipe. No, this is not your typical easy chicken pot pie recipe with cream of chicken soup.

    My tips and tricks to creating a healthy chicken pot pie filling that is creamy and decadent without the use of butter or heavy cream comes from a few key ingredients.

    The Best Crust For Chicken Pot Pie:

    In a pinch, this recipe will work with a store-bought double pie crust, but we highly recommend using a homemade all-butter Pie Crust. It is 5 ingredients and takes just minutes to make. You can also make it a couple of days ahead.

    Our homemade crust rolls out easily and it never gets soggy when baked. The bottom stays crisp without needing to pre-bake. We use this same pie crust for savory and sweet pies like Apple Pie, our juicy Cherry Pie and Blueberry Pie.

    Don’t Miss: Best Bean Pie Recipe

    Bake This Recipe As Individual Healthy Chicken Pot Pies

  • 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.

    Easy Chicken Pot Pie With Pie Crust Is Extremely Flexible

    Chicken and Vegetable Pie | One Pot Chef

    Pot pie is the ultimate clean out your fridge recipe. While you can certainly follow the recipe below to a T, the beauty is that you have a ton of leeway in what you put into your pot pie. If you dont have experience with baking pot pies, try the recipe exactly as written the first time to help you master the basic technique, and then let your imagination run wild.

    A safe place to start changing the recipe is with the frozen vegetables you use. The Birdseye Recipe Ready Stew Blend Vegetable blend in the recipe contains potatoes, carrots, onions, and celery however, there is no reason you cant substitute any of your favorite frozen veggies instead.

    When making substitutions, you will want to ensure that the veggies are cut into bite-sized pieces and that you will use at least one starchy vegetable such as potatoes, sweet potatoes, or parsnip to help thicken the sauce.

    Not everyone is a chicken person, and that is okay. You can use cooked turkey as a direct substitute for the chicken. For those who want to cut meat out of their diets altogether, try switching mushroom stock for the chicken stock and using 4 cups of cooked portobello or cremini mushrooms for the cooked chicken.

    Recommended Reading: Turkey Pot Pie Campbell’s Soup

    Tips For Making Chicken Pot Pie

    This is a pretty straight forward recipe, especially when made you make individual Chicken Pot Pies like Ive done. I only have 2 tips to ensure you nail The Pot every single time:

    • Thicken filling to desired consistency before putting it in the pots. The sauce wont thicken at all once the lid is on. So keep cooking until the sauce is a nice creamy consistency and not watery. Nobody likes a watery pie filling!

    • Cool filling before topping with puff pastry. Hot filling = melts butter in pastry that creates layers = less puff.

    That moment with this Chicken Pot Pie comes out of the oven, all golden and puffed up, and you know that under that buttery lid the creamy filling is bubbling away with the tender chicken and the vegetables and it just smells so amazing

    .and THEN you crack through that almost impossibly flaky crispy puff pastry to reveal the piping hot creamy filling, and you blow furiously on it, trying to cool it down as quickly as you can so you can shovel a huge spoonful in your mouth without giving yourself 2nd degree burns.

    I shouldnt even joke about that. Ive lost count of the number of times Ive burned my mouth with Chicken Pot Pie. Nagi x

    Tips From The Betty Crocker Kitchens

    • tip 1 For a pretty finish to the crust, brush it with an egg wash and sprinkle lightly with a coarse salt.
    • tip 2 Use the small cutters to create steam vents in the top crust or just cut slits in the pastry with the tip of a paring knife.
    • tip 3 For a lump-free white sauce, use a medium wire whisk to stir in the flour and then to constantly stir the sauce as you pour in the broth and milk.
    • tip 4 To roll the pie crust rounds into a square, place the pastry on a lightly floured counter, pastry cloth or sheet of parchment paper. Then, carefully press the pastry into more of a square shape before rolling it into a 13-inch square. next, fold the dough in half and lay it into half of the baking dish. Finally, unfold it and gently press it into the corners of the pan to create the bottom crust, being careful not to stretch it. The dough should extend just a little over the edges.
    • tip 5 Swap in 1 1/2 cups of any frozen vegetable combo for the peas and carrots, slicing larger pieces into smaller pieces so they blend more evenly in the sauce.

    Recommended Reading: Campbell Soup Pot Pies

    The Best Classic Chicken Pot Pie

    The Best Classic Chicken Pot Pie Recipe Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling. Classic comfort food!

    This chicken pot pie recipe is loaded with flavor. Its got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.

    I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. That was easy, but it really needed some bright fresh flavors.

    So, instead of making the easiest recipe, I decided to make the BEST chicken pot pie recipe.

    Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that its ok to take a short-cut with the crust and use a pre-made refrigerated pie crust.

    Of course, if you have the time to make your own homemade pie crust, that would be amazing too.

    What Vegetables Can I Use In Chicken Pie

    Easy Chicken Pot Pie

    The vegetables in this pie are variable of course. They depend on your personal preference and what you have in your fridge. I used what was in mine.

    Besides carrots, pumpkin and cauliflower listed in this recipe, you can roast broccoli, butternut squash, parsnips, even potatoes!

    It was definitely the right call to roast that pumpkin as it added a lovely natural sweetness to the chicken pot pie filling!

    Recommended Reading: Supreme Bean Pie Recipe

    How To Make Chicken Pot Pie With Frozen Vegetables

  • Place butter and flour in a medium-sized saucepan over medium-high heat.
  • Stir the butter and flour together and cook until it begins to become fragrant like pie crust.
  • Add a cup of chicken stock and poultry seasoning. Stir until this becomes thick.
  • Add in half of the remaining stock and stir until the gravy becomes thick.
  • Add in remaining stock. Place vegetables and cooked chicken into the pan and stir to combine.
  • Place one crust in the bottom of a 2-quart casserole dish.
  • Spoon filling mixture into the dish.
  • Top with the remaining top crust.
  • Brush egg wash over the top of the crust and sprinkle with kosher salt and fresh cracked pepper.
  • Cut two or three slits in the top of the crust.
  • Bake at 375 degrees for about 1 hour or until the top is golden brown and the inside is bubbling hot.
  • Serve and enjoy!

    Why Youll Love This Recipe

    Unlike many other chicken pie recipes that are labor intensive, mine is quick and easy without sacrificing flavor.

    You only need 5 ingredients, plus salt and pepper. Its a great way to use up leftover chicken, and prep time is minimal since you use a premade pie crust.

    If youre using leftover chicken, which is what I recommend, youll need about 10 minutes of prep time and another 30 to 40 minutes of baking time.

    This recipe also works with other leftover meats, including turkey, beef and ham. After the holidays, when we have lots of leftover ham, I love making a ham pot pie.

    Quick. Tasty. Simple as pie. Theres really no excuse not to try this easy chicken pot pie recipe.

    Also Check: Key Lime Pie The Profit

    Tips For Making Your Pot Pie

    Vegetarian pot pie is so delicious and flavorful even though it doesnt have any meat in it! Youre going to love how filling and satisfying it is! If youre looking to switch things up a little bit or just perfect your dish, here are a few tips and variations for you!

    • Using Leftovers: Pot pie is a great way to use up leftover vegetables in your fridge. Pot pie is one of my go-to recipes for when Im cleaning out my fridge because you can throw just about anything in and it will taste good!
    • Frozen Vegetables: I use primarily fresh vegetables in this recipe, but you can make your pot pie with frozen vegetables instead! I always have so many frozen vegetables sitting in my freezer, its a great way to use them up.
    • Variations: Really, you can use any vegetables you like here. No matter what I throw in, it always ends up tasting absolutely delicious in the mix! You can make a version of this vegetarian pot pie with yummy winter vegetables like kale, brussels sprouts, cabbage, and more!
    • Make Filling Thicker: If your pot pie filling isnt thick enough with flour, mix a tablespoon of cornstarch into the mixture.

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