Chicken Pot Pie
This easy homemade chicken pot pie is seriously yummy, simple to make, and offers classic comfort with ease. You can make it ahead and bake from frozen, or whip it up fresh. When it comes to comfort food, few dishes can rival the heartiness and warmth of a classic chicken pot pie.
This is a favorite in my household because it isdelicious, satisfying, and perfect for a cozy meal in. In this post, we’ll explore everything you need to know about making chicken pot pie, from the ingredients and preparation to serving suggestions and storage tips.
Serve chicken pot pie with a glass of Homemade Lemonade and a slice of Chocolate Cake (Classic) for a decadent meal.
What You’ll Need to Make Chicken Pot Pie
- 1/3 cup butter
- 1 cup potatoes, peeled and cubed
- 1 cup carrots, sliced
- 1/3cup chopped onion
- 1 tsp minced garlic
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups Chicken Broth
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken
- 1/2 cup peas
- 1/4 cup chopped parsley
- 2 unbaked pie crusts, bottom and top. Or Homemade Pie Crust
How to Make Chicken Pot Pie
- Preheat your oven to 425 degrees F (220 degrees C).
- In a large skillet or dutch oven, melt the butter over medium heat and add in the potatoes, carrots, salt, and pepper. Cook for roughly 10 minutes, until vegetables are starting to get tender.
- Remove potatoes and carrots from the pan, leaving behind as much butter as possible. if there is not enough butter left, add an extra 2 Tbs.
- Stir in the onion and minced garlic, let cook 2 minutes.
- Add in flour, salt, and pepper, a paste will form. Gradually stir in the chicken broth and milk.
- Simmer over medium-low heat until the mixture thickens, stirring occasionally, about 5 minutes.
- Stir in parsley and green peas.
- Pour the mixture into an unbaked pie crust. Cover with the second crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 1 hour 20 minutes, covering the crust with foil half way through so it doesn’t over brown.
- Let cool for 10 minutes before serving.
Notes:
- Use a store bought pie crust, or make your own with this easy recipe: Homemade Pie Crust
- Use leftover cooked chicken like this Roast Chicken Recipe or turkey or store-bought rotisserie chicken to save time.
- Add extra vegetables such as corn or green beans if desired.
- Make a vegetarian version by using vegetable broth and substituting the chicken with extra vegetables.
Why We Love This Recipe
This chicken pot pie recipe is a family favorite for many reasons. Not only is it delicious and comforting, but it’s also a great way to use up leftover chicken or vegetables. The creamy filling and flaky crust are a perfect combination, making it a satisfying meal that everyone will enjoy.
Plus, I love doubling or even tripling the recipe and making a few pies to put in the freezer. This recipe cooks so well from frozen, and is always a hit on busy nights. It is filling and tasty!
What to Serve Chicken Pot Pie With
Chicken pot pie is a complete meal on its own, but you can serve it with a side salad or some roasted vegetables for a balanced meal. And dessert is always a good idea too, here are a few of our favorites:
- Montmorency Tart Cherry Pie Bars
- Chocolate Cookies
- Strawberry Swirl Cheesecake Bars
- 3 Ingredient Peanut Butter Cookies
How to Store and Reheat Leftovers
To store leftover chicken pot pie, cover it tightly with foil or plastic wrap and refrigerate for up to 3 days. To reheat, place individual portions in the microwave or reheat the whole pie in the oven at 350 degrees F (175 degrees C) until heated through, about 20 minutes.
How to Make Ahead and Freeze
One of the best parts of this recipe is it can make life easier for you on a busy night. All you have to do is prep it ahead. You can assemble the chicken pot pie ahead of time and freeze it for later.
Simply prepare the filling, let it cool, then assemble the pie.
Wrap the pie tightly in foil or plastic wrap and freeze for up to 3 months.
To bake from frozen, place the pie in a preheated 375 degree F (190 degrees C) oven and bake for 1 1/2 hours, or until heated through and the crust is golden brown.
FAQs
Q: Can I use store-bought pie crusts?
A: Yes, you can use store-bought pie crusts to save time. Just keep an eye on the crust, and foil the edges or top if it is browning too quickly.
Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the chicken pot pie ahead of time and refrigerate it until you’re ready to bake. This is a great time-saving option for busy weeknights or when entertaining guests.
Q: Can I use a different type of meat?
A: Yes, you can use cooked turkey or ham instead of chicken for a different flavor.
Q: Can I make this recipe gluten-free?
A: While I personally have not made a gluten free version, in theory yes, you can use a gluten-free flour blend and gluten-free pie crusts to make this recipe gluten-free.
Chicken Pot Pie
Ingredients
- 1/3 cup butter
- 1 cup potatoes peeled and cubed
- 1 cup carrots sliced
- 1/3 cup chopped onion
- 1 tsp minced garlic
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken
- 1/2 cup peas
- 1/4 cup chopped parsley
- 2 unbaked pie crusts bottom and top
Instructions
- Preheat your oven to 425 degrees F (220 degrees C).
- In a large skillet or dutch oven, melt the butter over medium heat and add in the potatoes, carrots, salt, and pepper. Cook for roughly 10 minutes, until vegetables are starting to get tender.
- Remove potatoes and carrots from the pan, leaving behind as much butter as possible. if there is not enough butter left, add an extra 2 Tbs.
- Stir in the onion and minced garlic, let cook 2 minutes.
- Add in flour, salt, and pepper, a paste will form. Gradually stir in the chicken broth and milk.
- Simmer over medium-low heat until the mixture thickens, stirring occasionally, about 5 minutes.
- Stir in parsley and green peas.
- Pour the mixture into an unbaked pie crust. Cover with the second crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 1 hour 20 minutes, covering the crust with foil half way through so it doesn't over brown.
- Let cool for 10 minutes before serving.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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