Homemade Chicken Pot Pie Recipe
This Homemade Chicken Pot Pie is classic comfort food and is a family favorite recipe. The pot pie is filled with tender chicken, classic hearty vegetables, a rich creamy gravy, and a delicious golden brown crust.
My dad would make homemade chicken pot pie every now and then when I was growing up. I truly wished he would make it more often because it was so good. Occasionally he would buy those little frozen chicken pot pies in the aluminum foil containers and while those were okay, homemade is so much better.
I really can’t believe bought those frozen ones as an adult but I did. I mean no matter how long you cooked the pies, the crust still tasted gummy and it really was more gravy than meat and vegetables. Somehow, though, they hit the spot.
It wasn’t till later in married life that I realized it was better and cheaper to make your own chicken pot pie. I haven’t mastered making pie crust from scratch yet, so I take one shortcut and use a store-bought pie crust. No shame in that. The filling of chicken, carrots, potatoes, celery, onion, and celery with the seasonings is all homemade as is the creamy rich gravy. There’s no shortage of meat and vegetables in this easy chicken pot pie!
Homemade Chicken Pot Pie
You’ll love this recipe for chicken pot pie and making it from scratch is even easy with a little prep. If you have leftover chicken or even turkey this is the perfect recipe for that. Packaged pie dough makes it easier as well, and gives you a buttery flaky crust. However, if you’ve got the talent that I do not to make your own pie crust, use it!
The creamy sauce for this easy chicken pot pie is made with half-and-half cream, unsalted (or low-sodium) chicken stock, and a little flour for thickening the gravy.
We like the mix of vegetables in this recipe, the carrots, potatoes, celery, onions, and even the peas all give this dish the ultimate comfort food vibe that chilly days call for.
This savory pie makes the perfect cozy dinner and is freezer friendly too! You can’t go wrong with this classic meal. The whole family will deem this the best chicken pot pie and ask for it over and over again.
Can I make this chicken pot pie in advance?
Absolutely, you can make this pot pie in advance. Prepping the vegetables the day before or even the morning of when you’re wanting to make it saves time. Cooking the chicken by whatever your favorite method the day before saves even more time or as mentioned use leftover chicken. Grocery store rotisserie chicken is a great timesaver, too. You can even make the filling and store in the refrigerator until it’s needed. I would not; however, fill the pie crusts until just before baking otherwise it’ll be a soggy mess.
Can I freeze this pot pie unbaked or baked?
Yes, this recipe is a great freezer meal idea, baked or unbaked.
To freeze the pie unbaked: Make sure you use a freezer to oven safe dish or use an aluminum pie pan. It’s best not to add the egg wash before freezing or the crust can get soggy. Cover the pie with a double layer of aluminum foil and freeze for up to 3 months. When you are ready to bake, place the frozen pie, covered with foil, in a preheated oven. You don’t have to thaw it first. Bake for 30 minutes and then remove the foil. Brush the pie with the egg wash and bake for an additional 45 to 55 minutes or until the pie is golden brown and cooked through.
To freeze after baking: Be sure the chicken pot pie is completely cooled before freezing. Wrap in a double layer of aluminum foil and freeze for up to 3 months. To reheat, you don’t have to thaw the pie; place it in a 350-degree F oven and bake until heated through, about 45- 55 minutes, depending on your oven.
How do I prevent the pie crust from browning too fast?
If your pie crust is browning too fast before the end of the bake time, place a sheet of foil loosely over the top to keep it from getting too dark.
Ingredients
- 4 Tablespoons Butter
- ½ cup Diced Onion
- ½ cup Diced Carrot
- ½ cup Diced Celery
- 2 cloves of garlic minced
- 3 medium potatoes peeled and diced
- ½ cup of frozen peas
- 3 cups Shredded Cooked Chicken Or Turkey
- ¼ cup All Purpose Flour
- 3 cups Unsalted or Low-sodium Chicken Stock plus more if needed
- ½ teaspoon of dried rosemary crushed
- ½ teaspoon of dried thyme crushed
- ¼ cup Half-and-half cream
- Salt And Pepper to taste
- 1 box of Pillsbury refrigerated pie crusts softened to room temperature (or 2 homemade pie crusts)
- 1 whole Egg
- 2 Tablespoons Water
How to make this Classic Chicken Pot Pie
Step 1
Preheat the oven to 425 degrees. Line a large baking sheet with foil and set aside. For this recipe, use a 9-inch deep dish pie plate. Remove pie crusts from the refrigerator and allow them to come to room temperature.
Step 2
Melt the butter in a large deep skillet or Dutch oven over medium-high heat, add the potatoes and cook them just a couple of minutes (you don’t want to cook them all the way or they will be too soft in the pie).
Step 3
Then add the onion, carrots, celery, and peas to the skillet. Stir them around until the onions start to turn translucent, about 3 minutes. Add the garlic and let cook for about 30 seconds.
Step 4
Stir in the chicken or leftover turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute.
Step 5
Then pour in the chicken broth or stock. Stir to incorporate everything and let it cook and thicken. Once it starts to thicken salt, pepper, thyme, and rosemary. Mix well.
Step 6
Add the half-and-half cream, then stir the mixture and let it bubble and thicken, about 3 minutes. If it seems too thick, drizzle in a little more broth. Turn off the heat. (Note: You want this filling on the thick side so it won’t seep through the bottom crust. Too runny of a filling and you risk it becoming a soggy bottom crust.)
Step 7
Unroll one of the pie crusts and place it into a 9-inch, ungreased deep dish, glass pie plate. Gently press the crust down into the bottom and edges of the pie plate.
Step 8
Pour the hot chicken mixture into the crust.
Step 9
Top with the remaining crust, tucking the top crust up under the edges of the bottom crust. Flute the edges and cut vents into the top of the crust.
Step 10
Mix together the egg with 2 tablespoons of water and brush it all over the surface of the crust. (You will have some egg wash left over.)
Step 11
Place the pie pan on a prepared baking sheet (to catch any drippings). Bake immediately at 425 degrees for 15 minutes. At this point, if needed, loosely place a sheet of foil around the edges of the crust to prevent over-browning. Continue baking the pot pie for an additional 15 to 25 minutes, or until the crust is golden brown and the filling is bubbling. Let stand for 10 minutes before cutting using a sharp knife.
Tips, Tricks, and FAQs
- Use leftover chicken or turkey if you don’t have the time to bake chicken. Also, you can shred a rotisserie chicken.
- Another time saver is to use frozen mixed vegetables.
- Homemade chicken stock can be substituted for boxed or canned broth.
- Heavy cream is also great to use in place of the half-and-half.
- Rosemary or sage can be substituted for thyme.
- Be sure to let the pot pie stand for at least 10 minutes before cutting into it.
- Try using puff pastry for the crusts.
- How do you store leftover Chicken Pot Pie? Keep in an airtight container in the fridge for up to 5 days. You may also cover the pie dish thoroughly with plastic wrap.
- See the recipe card for freezing baked or unbaked chicken pot pie.
You may also enjoy these easy recipes using chicken pot pie “filling”
- Slow Cooker Chicken Pot Pie Soup with Parmesan Cheese Crust Pie Wedges
- Easy Skillet Chicken Pot Pie Dinner
- Easy Chicken Pot Pie Hand Pockets
Printable Homemade Chicken Pot Pie Recipe
Homemade Chicken Pot Pie Recipe
Equipment
- 1 9 inch deep dish pie pan
Ingredients
- 4 Tablespoons Butter
- ½ cup Diced Onion
- ½ cup Diced Carrot
- ½ cup Diced Celery
- 2 cloves of garlic, minced minced
- 3 medium potatoes peeled and diced
- ½ cup of frozen peas
- 3 cups Shredded Cooked Chicken Or Turkey
- ¼ cup Flour
- 3 ½ cups Unsalted or Low-sodium Chicken Broth plus more if needed
- ½ teaspoon of dried rosemary crushed
- ½ teaspoon of dried thyme crushed
- ¼ cup Half-and-half Or Cream
- Salt And Pepper, to taste to taste
- 1 box of Pillsbury refrigerated pie crusts softened to room temperature (or 2 homemade pie crusts)
- 1 whole Egg
- 2 Tablespoons Water
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with foil and set aside. For this recipe, use a 9-inch deep dish pie plate. Remove pie crusts from the refrigerator and allow them to come to room temperature.
- Melt the butter in a large deep skillet or Dutch oven over medium-high heat, add the potatoes and cook them just a couple of minutes (you don’t want to cook them all the way or they will be too soft in the pie).
- Then add the onion, carrots, celery, and peas. Stir them around until the onions start to turn translucent, about 3 minutes. Add the garlic and let cook for about 30 seconds.
- Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute.
- Then pour in the chicken broth or stock. Stir to incorporate everything and let it cook and thicken. Once it starts to thicken salt, pepper, thyme, and rosemary. Mix well.
- Add the half-and-half cream, then stir the mixture and let it bubble and thicken, about 3 minutes. If it seems too thick, drizzle in a little more broth. Turn off the heat. (Note: You want this filling on the thick side so it won’t seep through the bottom crust. Too runny of a filling and you risk it becoming a soggy bottom crust.)
- Unroll one of the pie crusts and place it into a 9-inch, ungreased deep dish, glass pie plate. Gently press the crust down into the bottom and edges of the pie plate.
- Pour the hot filling into the crust.
- Top with the remaining crust, tucking the top crust up under the edges of the bottom crust. Flute the edges and cut vents into the top of the crust.
- Mix together the egg with 2 tablespoons of water and brush it all over the surface of the crust. (You will have some egg wash left over.)
- Place the pie pan on a prepared baking sheet (to catch any drippings). Bake immediately at 425 degrees for 15 minutes. At this point, if needed, loosely place a sheet of foil around the edges of the crust to prevent over-browning. Continue baking the pot pie for an additional 15 to 25 minutes, or until the crust is golden brown and the filling is bubbling. Let stand for 10 minutes before cutting.
Notes
- Use leftover chicken or turkey if you don’t have the time to bake chicken. Also, you can shred a rotisserie chicken.
- Another time saver is to use frozen mixed vegetables.
- Homemade chicken stock can be substituted for boxed or canned broth.
- Heavy cream is also great to use in place of the half-and-half.
- Rosemary or sage can be substituted for thyme.
- Be sure to let the pot pie stand for at least 10 minutes before cutting into it.
- How do you store leftover Chicken Pot Pie? Keep in an airtight container in the fridge for up to 5 days. You may also cover the pie dish thoroughly with plastic wrap.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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