Chicken Pot Pie
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A comforting classic made simpler for busy schedules—because who has time to spare? This Chicken Pot Pie is a favorite in my household, it’s packed with tender chicken and veggies in a creamy sauce, all tucked into a flaky golden crust.
Why You’ll Love This Recipe
- Quick & Easy: Perfect for those with jam-packed schedules.
- Flavor-Packed Filling: A creamy sauce envelops tender chicken and a medley of vegetables.
- Versatile: Feel free to take shortcuts or make it from scratch—your call!
- Step-by-Step Guidance: Detailed instructions with photos ensure perfect results every time.
Homemade Chicken Pot Pie
There’s a unique kind of magic that fills the kitchen when I bake this Chicken Pot Pie. The rich aroma of buttery crust and savory filling wafts through the house, drawing everyone toward the kitchen. This recipe holds a special place in our family—it’s my husband’s absolute favorite. Remo jokes that he can smell it from a mile away, and honestly, I think he’s right! This recipe is all about bringing joy to the table without the stress—something we could all use a bit more of.
Before You Start
- Prep Ahead: Chop all your veggies and have your ingredients measured out. This makes the cooking process smoother and quicker.
- Use Ready-Made Shortcuts: Don’t hesitate to use store-bought pie crusts and rotisserie chicken to save time.
- Choose the Right Dish: A 9-inch pie dish works best. If using a different size, you might need to adjust the quantities accordingly.
- Adjust Seasonings to Taste: Feel free to tweak the herbs and spices based on your preference. Taste the filling before assembling to ensure it’s just right.
- Protect Your Crust: To prevent the edges of your crust from burning, you can cover them with aluminum foil or a pie shield during baking.
- Avoid Overfilling: Don’t overfill the pie to prevent leaks during baking.
Ingredients You’ll Need
- Chicken: Use 1 pound of boneless, skinless chicken breasts or thighs, cut into small pieces. Chicken thighs tend to be juicier and more flavorful, while breasts are leaner. You can also use leftover cooked chicken or rotisserie chicken to save time—simply shred or dice it and add it when combining the vegetables and sauce.
- Butter: Unsalted butter allows you to control the salt content of your dish. It’s used to sauté the chicken and vegetables and forms the base of the roux, which thickens the filling.
- All-Purpose Flour:
Flour is essential for thickening the creamy sauce. Make sure to cook it with the butter for a couple of minutes to eliminate any raw flour taste. - Onion: Adds depth and sweetness to the filling. A yellow or white onion works best.
- Carrots and Celery:
These classic veggies add flavor, texture, and nutrients. Dice them into uniform pieces for even cooking. - Garlic: Fresh garlic enhances the overall flavor profile. If you love garlic, feel free to add an extra clove.
- Frozen Peas: Peas add a pop of color and sweetness. No need to thaw them before adding; they’ll cook through in the pie.
- Chicken Broth: Low-sodium broth helps you control the saltiness of the dish. If using regular broth, consider reducing added salt. For a richer flavor, you can use homemade chicken stock.
- Milk: Whole milk adds creaminess to the sauce. For an even richer filling, substitute with half-and-half or heavy cream. For a lighter option, 2% milk works too, but the sauce will be slightly less creamy.
- Dried Thyme & Dried Rosemary: These herbs provide earthy, savory notes that complement the chicken and vegetables beautifully. If using fresh herbs, double the quantity.
- Salt and Pepper, to taste: Seasoning is crucial. Taste the filling before assembling the pie to ensure it’s seasoned to your liking.
- Pie Crusts (2 crusts, store-bought or homemade): A double crust is used—one for the bottom and one for the top. Store-bought crusts are convenient and save time, but if you have time you can try my homemade pie crust recipe, the flavor and flakiness can be even better. For best results, use a crust that can stand up to the hearty filling without becoming soggy.
- Egg: The egg wash is brushed over the top crust to create a beautiful golden-brown finish and adds a slight sheen. It also helps to crisp up the crust.
Preheat your oven to 425°F (220°C). Position a rack in the lower third of the oven to prevent the bottom crust from becoming soggy.
In a large skillet, melt ⅓ cup unsalted butter over medium heat. Add the diced chicken and cook for 5-7 minutes, until it’s no longer pink.
Stir in the chopped onion, diced carrots, diced celery, and minced garlic. Cook for another 5-7 minutes until vegetables are tender.
Sprinkle ⅓ cup all-purpose flour over the chicken and vegetables. Stir constantly for 1-2 minutes to cook off the raw flour taste.
Gradually pour in 1½ cups chicken broth and 1 cup milk, whisking continuously to avoid lumps.Bring to a simmer and cook until the sauce thickens, about 5 minutes.
Stir in 1 teaspoon dried thyme, 1 teaspoon dried rosemary, salt, and pepper to taste. If you’d like a bit more flavor, feel free to add a chicken bouillon cube. Add 1 cup frozen peas and mix well. Remove from heat and let the filling cool for about 10 minutes.
Roll out one pie crust and fit it into a 9-inch pie dish. Press it gently into the bottom and up the sides, leaving any excess hanging over the edges. Spoon the cooled filling into the crust, spreading it evenly.
Roll out the second pie crust and place it over the filling. Trim excess dough, leaving about a 1-inch overhang. Fold the top crust under the bottom crust edge and crimp to seal.
Cut several small slits in the top crust to allow steam to escape. Brush the top with beaten egg for a glossy finish.
Place the pie dish on a baking sheet to catch any spills. Bake in the preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbling. Remove from the oven and let it cool for at least 10 minutes before slicing. This allows the filling to set.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! Using shredded rotisserie chicken is a great time-saver. Skip the step of cooking the chicken and add it when combining the vegetables and sauce.
How can I make this dairy-free?
Substitute the butter with vegan butter or olive oil, and use a plant-based milk like almond or soy milk. Ensure your pie crust is also dairy-free.
Can I freeze the assembled pie?
Absolutely! Wrap the unbaked pie tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Bake from frozen at 425°F (220°C) for 60-70 minutes, covering the edges if they brown too quickly.
What if I don’t have a pie dish?
You can use a cast-iron skillet or a square baking dish. Adjust the crust to fit your chosen vessel.
How do I store leftover chicken pot pie?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual slices wrapped tightly. Reheat in the oven at 350°F (175°C) until warmed through.
Recipe Variations
- Herb Swap: Use fresh herbs like thyme and rosemary for a more vibrant flavor (double the amount).
- Vegetable Options: Add or substitute with corn, green beans, mushrooms, or potatoes.
- Meats: While I cooked the chicken, if you have a rotisserie chicken, use that instead and save yourself a step. Turkey would also make a nice substitute.
- Cheesy Twist: Stir in 1 cup of shredded cheddar cheese into the filling for extra richness.
- Biscuit Topping: Replace the top crust with homemade biscuits for a rustic touch.
More Delicious Recipes
- Chicken and Dumplings
- Skillet Shepherd’s Pie
- Skillet Chicken Pot Pie
- Beef Stew
- Buffalo Chicken Lasagna
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Chicken Pot Pie
Video
Ingredients
For the Filling:
- 1 pound boneless skinless chicken breasts (or thighs, cut into small pieces)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 cup frozen peas
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- 1½ cups chicken broth (low sodium or no sodium added)
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper (to taste)
For the Crust:
- 2 pie crusts (store-bought or homemade)
- 1 egg (beaten (for egg wash))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the diced chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Add the chopped onion, diced carrots, diced celery, and minced garlic to the skillet with the chicken. Cook for another 5-7 minutes, or until the vegetables are softened and the chicken is cooked through.
- Sprinkle the flour over the chicken and vegetables, stirring well to coat. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
- Gradually stir in the chicken broth and milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce thickens.
- Stir in the dried thyme, dried rosemary, salt, and pepper. Add the frozen peas to the skillet, stirring until everything is well combined. Remove from heat. Let the filling cool for about 10 minutes.
- Place one of the pie crusts into a 9-inch pie dish, pressing it gently into the bottom and up the sides. Pour the chicken and vegetable filling into the prepared pie crust, spreading it out evenly.
- Place the second pie crust over the filling. Trim any excess crust, then crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg to give it a golden, shiny finish.
- Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the chicken pot pie cool for a few minutes before slicing and serving.
Equipment
Notes
- Shortcut: Use rotisserie chicken to save time without sacrificing flavor.
- Crust Options: Store-bought pie crusts work great, but a homemade crust adds extra flakiness.
- Vegetable Variations: Feel free to add or substitute veggies like corn or mushrooms based on what’s in your fridge.
- Thickening Tip: If the filling seems too thin, simmer a bit longer to thicken before assembling the pie.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
