Chicken Pot Pie

The aroma of baking crust, filled with creamy chicken and tender vegetables, is a scent that instantly transports me back to my grandmother’s kitchen. Growing up in Texas, chicken pot pie was a staple, a comforting dish that nourished both body and soul. Over the years, I’ve tweaked her recipe to fit our busy family’s needs, and I’m so excited to share my version with you. I’ve made this pot pie countless times in my own kitchen, and trust me, it’s a guaranteed crowd-pleaser. With this recipe, you’ll get a foolproof method for creating a delicious and satisfying meal that your family will ask for again and again.

Why This Recipe Works

Let’s be honest, as a mom of two, I don’t always have hours to spend in the kitchen. That’s why this chicken pot pie recipe is a lifesaver. It’s designed to be both delicious and manageable, even on the busiest weeknights.

• Quick & Easy: This recipe uses shortcuts without sacrificing flavor, making it perfect for busy weeknights.
• Kid-Approved: My kids adore this pot pie! They love the creamy filling and the flaky crust.
• Make-Ahead Friendly: You can easily prepare components in advance, making it even easier to get dinner on the table.

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 2 cups cooked chicken, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 package (14.1 ounces) refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Ingredient Notes

Let’s chat about the stars of this pot pie! The quality of your ingredients truly shines through in this recipe. Here’s a bit more about why I chose these particular ingredients, and some easy swaps you can make.

• Chicken Broth: Using a good quality chicken broth is crucial for building a rich flavor base. I prefer low-sodium so I can control the saltiness of the dish. If you are feeling ambitious you could make your own homemade broth, but store-bought works perfectly.
• Refrigerated Pie Crusts: These are a huge time-saver! I usually use a store brand, but feel free to use your favorite. If you have the time and inclination, you can certainly make your own pie crust from scratch.
• Vegetables: I used a classic combination of onion, carrots, and celery for my pot pie. But you can add mushrooms, potatoes or green beans too.

Step-by-Step Instructions

Follow these simple steps for a chicken pot pie that will warm you from the inside out!

1. Step 1: Sauté the Vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes, stirring occasionally. The aroma will fill your kitchen, and you’ll know you’re on the right track!
2. Step 2: Add Herbs and Flour. Stir in the thyme and rosemary and cook for 1 minute more, until fragrant. Add the flour and cook for another minute, stirring constantly to create a roux. This will help thicken the sauce beautifully.
3. Step 3: Whisk in the Broth and Milk. Gradually whisk in the chicken broth until smooth, then stir in the milk. Bring the mixture to a simmer, stirring occasionally, until it thickens slightly, about 5-7 minutes. Be patient and keep stirring to prevent lumps.
4. Step 4: Add Remaining Ingredients. Stir in the peas, corn, shredded chicken, salt, and pepper. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld together. This is where the magic happens!
5. Step 5: Prepare the Pie Crust. Preheat your oven to 375°F (190°C). Roll out one of the pie crusts and place it in a 9-inch pie dish. Trim and crimp the edges.
6. Step 6: Fill the Pie. Pour the chicken mixture into the prepared pie crust.
7. Step 7: Top with Crust and Bake. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg. This will give it a beautiful golden-brown color.
8. Step 8: Bake the Pot Pie. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for at least 10 minutes before serving. This allows the filling to set up a bit and prevents it from being too runny.

Expert Tips from My Kitchen

Here are a few extra tips and tricks I’ve learned from making this chicken pot pie over the years.

• Prevent a Soggy Crust: To prevent a soggy bottom crust, blind bake the bottom crust for 10-15 minutes before filling it. This helps create a barrier against the filling’s moisture.
• Use Leftover Rotisserie Chicken: Save time by using leftover rotisserie chicken. It’s already cooked and full of flavor.
• Adjust the Consistency: If the filling is too thick, add a splash of chicken broth or milk to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
• Add More Vegetables: Feel free to add other vegetables like mushrooms, green beans, or potatoes.
• Make it Kid-Friendly: If your kids are picky eaters, you can finely chop the vegetables or even puree some of them into the sauce.
• Get Ahead: Prepare the filling a day in advance and store it in the refrigerator. Assemble and bake the pot pie when you’re ready to serve.
• Golden Brown Perfection: Keep an eye on your pie as it bakes. If the crust starts to brown too quickly, tent it with foil to prevent burning.

Storage & Meal Prep

Knowing how to properly store and reheat leftovers is key for making the most of this recipe. Plus, a little meal prep can save you even more time during the week!

Storage: Allow the chicken pot pie to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days.

Reheating: Reheat individual slices in the microwave or toaster oven until warmed through. For the whole pot pie, bake it in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes.

Make-Ahead: You can prepare the filling up to 2 days in advance and store it in the refrigerator. You can also assemble the entire pot pie and freeze it before baking. When ready to bake, thaw it overnight in the refrigerator and bake as directed, adding about 15-20 minutes to the baking time.

Substitutions & Variations

Want to customize your chicken pot pie? Here are some easy substitutions and variations to try.

• Gluten-Free: Use a gluten-free pie crust and gluten-free all-purpose flour.
• Dairy-Free: Substitute the milk with almond milk, coconut milk, or another dairy-free alternative.
• Vegetarian: Replace the chicken with sautéed mushrooms or lentils.
• Turkey Pot Pie: Use leftover turkey instead of chicken for a delicious twist, especially after Thanksgiving! I haven’t tested it personally, but I think this recipe would be amazing using leftover smoked brisket too!

Frequently Asked Questions

Can I make this ahead?

Yes, you can prepare the filling up to 2 days in advance and store it in the refrigerator. You can also assemble the entire pot pie and freeze it before baking. When ready to bake, thaw it overnight in the refrigerator and bake as directed, adding about 15-20 minutes to the baking time.

How do I know when the pot pie is done?

The pot pie is done when the crust is golden brown and the filling is bubbly. You can also insert a knife into the center of the filling; it should be heated through.

Can I use a different kind of crust?

Absolutely! If you prefer, you can use puff pastry or even biscuit dough for the topping. Just adjust the baking time accordingly.

What if I don’t have frozen peas and corn?

You can use fresh or canned peas and corn instead. If using canned, drain them well before adding them to the filling.

Is this recipe kid-friendly?

Yes, this recipe is definitely kid-friendly! My kids love it. If your children are picky eaters, you can finely chop the vegetables or even puree some of them into the sauce.

Can I add potatoes to the filling?

Yes, you can add diced potatoes to the filling. Just make sure to cook them until they are tender before adding them to the pot pie.

How do I prevent the crust from burning?

If the crust starts to brown too quickly, tent it with foil to prevent burning.

Serving Suggestions

This chicken pot pie is a complete meal on its own, but here are a few ideas to make it even more special.

• Serve with a side salad for a light and refreshing contrast.
• Add a dollop of sour cream or Greek yogurt on top for extra creaminess.
• Garnish with fresh parsley or thyme for a pop of color and flavor.

I like to cut generous portions for my family, knowing everyone will be coming back for seconds!

I truly hope this chicken pot pie recipe becomes a beloved staple in your family, just like it is in mine. It’s more than just a meal; it’s a taste of home, a warm embrace on a chilly evening, and a reminder that simple ingredients, combined with love, can create something truly special. Give it a try, and be sure to share your results in the comments below. I can’t wait to hear what you think! For more family-friendly recipes and tips, be sure to sign up for my newsletter at FamiliesRecipes.com. Happy cooking, y’all!

Print