Is there any meal that spells comfort quite like a Chicken Pot Pie? The sight of a golden brown crust, bubbling with a creamy, savory filling inside, is enough to make any day better. It just feels like a hug in a dish.
If you’ve ever thought making a Homemade Pot Pie was too complicated, I am here to happily change your mind. This recipe is wonderfully straightforward and delivers all the classic flavor you love. It’s one of my favorite Chicken Pie Recipes for a reason!
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Why You’ll Love This Recipe
First off, this recipe is incredibly forgiving. We use refrigerated pie crusts, which is a fantastic shortcut. It saves you time and effort without sacrificing that delicious, flaky texture we all want in a good pot pie.
The filling is where the magic really happens. It is rich, creamy, and packed with tender chicken and veggies. The sauce comes together in one saucepan, making cleanup so much easier. You get that amazing homemade taste without a sink full of dishes.
It’s also a brilliant way to use up leftovers. Have some cooked chicken or turkey from another meal? This is the best way to give it a new life. No one will ever guess they are eating leftovers when you serve this beautiful pie.
This is a true crowd pleaser. It is hearty, satisfying, and loved by both kids and adults. It’s the kind of meal that brings everyone to the table, ready to dig in. A great choice for a Sunday dinner or a cozy weeknight meal.
Finally, this Pot Pie Recipe is just plain fun to make. There’s something so satisfying about assembling the pie, adding little decorative cutouts on top, and watching it bake to perfection. It makes you feel like a kitchen superstar.
Ingredients
Here is what you will need to gather for this classic Chicken Pot Pie. The ingredients are simple and easy to find at any grocery store.
- 1/3 cup butter
- 1/3 cup Gold Medal All Purpose Flour
- 1/3 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 1/2 to 3 cups cut up cooked chicken or turkey
- 1 box (10 oz) frozen peas and carrots
- 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts (2 Count), softened as directed on box
Step By Step Instructions
Ready to create some comfort food magic? Let’s walk through this easy Pot Pie Recipe together. I’ll break it down for you.
Step 1: Make The Creamy Filling
First, grab a two quart saucepan and melt your butter over medium heat. Once it’s melted and shimmering, stir in the flour, chopped onion, salt, and pepper. You are basically making a roux here, which is the base of our creamy sauce.
Keep stirring this mixture constantly with a whisk. You want it to cook until it gets bubbly. This step is important because it cooks the raw taste out of the flour. After about a minute of bubbling, remove the saucepan from the heat.
Now it’s time to make it saucy. Slowly pour in the chicken broth and milk, stirring as you go to keep it smooth. Return the pan to the heat and bring it to a boil, stirring all the while. Let it boil for one minute. You will see it thicken up nicely.
Finally, stir in your cooked chicken and the frozen peas and carrots. Give it all a good mix to combine everything into that beautiful, rich filling for your Homemade Pot Pie. Then, take it off the heat and set it aside for a moment.
Step 2: Prepare The Bottom Crust
Let’s get the oven ready. Go ahead and heat it to 425°F. While it’s heating up, we can get our pie dish ready. You’ll need an ungreased nine inch glass baking dish for this.
Take one of your softened pie crusts and roll it out into a thirteen inch square. Be gentle with it! Ease the crust into your baking dish, pressing it into the bottom and up the sides. Don’t worry if it’s not perfect.
Now, pour that amazing chicken mixture right into the crust lined dish. Spread it out evenly. It’s already starting to look like a proper Chicken Pot Pie!
Step 3: Add The Top Crust
Time for the grand finale of assembly. Roll out the second pie crust into a slightly smaller eleven inch square. This will be the beautiful top of your pie.
This part is fun. If you have a small one inch cookie cutter, you can cut a few decorative shapes out of the crust. This not only looks pretty, but it also helps vent the pie as it bakes. You can arrange the cutouts on top later.
Carefully place the square crust over the chicken filling. Turn the edges of the top crust under the edges of the bottom crust. Then, press them together to seal. You can flute the edge with your fingers or a fork for that classic pie look.
Step 4: Bake Until Golden
Slide your beautifully assembled pie into the preheated oven. You’ll bake it for about 35 minutes. You’re looking for the crust to be a deep golden brown and the filling to be bubbly and hot.
The whole kitchen will smell incredible while this bakes. It’s one of the best parts of making Chicken Pie Recipes at home. Once it’s done, carefully take it out of the oven. Let it cool for a few minutes before serving, as the filling will be very hot.
How To Store Leftovers
If you happen to have any leftover Chicken Pot Pie, storing it is simple. First, let the pie cool down completely to room temperature. This is key to preventing a soggy crust.
Once cooled, cover the pie dish tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to three or four days.
When you are ready to enjoy it again, I recommend reheating it in the oven rather than the microwave. Place it in an oven preheated to 350°F for about 15 to 20 minutes, or until warmed through. This helps the crust get nice and crispy again.
Tips
Want to make your Chicken Pot Pie even better? Here are a few little tricks I’ve learned. A simple egg wash, which is just one egg beaten with a splash of water, brushed over the top crust before baking gives it a beautiful, shiny finish.
Feel free to get creative with the vegetables. If you don’t have peas and carrots, you could use frozen corn, green beans, or even some sautéed mushrooms. It’s a great way to clean out the freezer.
For the chicken, a store bought rotisserie chicken is a huge time saver. Just pull the meat off the bones and give it a rough chop. It’s already seasoned and delicious, adding extra flavor to your Homemade Pot Pie filling.
Let the filling cool for a few minutes before you pour it into the bottom crust. If the filling is piping hot, it can start to melt the crust, which might lead to a softer bottom. A little patience goes a long way.
Conclusion
And there you have it! A wonderfully creamy and savory Chicken Pot Pie that is sure to become a staple in your home. It proves that you don’t need to spend all day in the kitchen to make a seriously impressive and comforting meal.
This Pot Pie Recipe is all about simple ingredients coming together to create something truly special. I hope you and your family love every single bite of this classic dish. Happy cooking!
FAQ
Can I Use Leftover Turkey Instead Of Chicken?
Absolutely! This is one of the best Chicken Pie Recipes for using leftovers. Cooked turkey works perfectly as a substitute for chicken, making this an excellent recipe for after Thanksgiving or another big holiday meal.
Can I Make This Recipe Ahead Of Time?
Yes, you can. You can prepare the entire Chicken Pot Pie, but don’t bake it. Cover it tightly and refrigerate it for up to 24 hours. When you’re ready to eat, just bake it as directed, maybe adding a few extra minutes to the baking time since it’s starting from cold.
My Bottom Crust Was Soggy, What Did I Do Wrong?
A soggy bottom can happen for a couple of reasons. As mentioned in the tips, make sure your filling isn’t too hot when you pour it into the crust. Also, using a glass pie dish helps conduct heat evenly, which can help the bottom crust cook through properly.
Can I Freeze This Pot Pie?
Yes, this Homemade Pot Pie freezes very well. You can freeze it before or after baking. For best results, freeze it unbaked. Assemble the pie in a freezer safe dish, wrap it tightly in a double layer of plastic wrap and then foil, and freeze for up to two months. Bake from frozen, adding about 20 to 30 extra minutes to the bake time.
Classic Chicken Pot Pie
Is there any meal that spells comfort quite like a Chicken Pot Pie? The sight of a golden brown crust, bubbling with a creamy, savory filling inside, is enough to make any day better. It just feels like a hug in a dish.
Requirements
Ingredients
Instructions
- First, grab a two quart saucepan and melt your butter over medium heat. Once it’s melted and shimmering, stir in the Gold Medal All Purpose Flour, chopped onion, salt, and pepper. Keep stirring this mixture constantly with a whisk until it gets bubbly (about a minute). Remove from heat.
- Now it’s time to make it saucy. Slowly pour in the chicken broth and milk, stirring as you go to keep it smooth. Return the pan to the heat and bring it to a boil, stirring all the while. Let it boil for one minute until it thickens up nicely.
- Finally, stir in your cooked chicken and the frozen peas and carrots. Give it all a good mix to combine everything into that beautiful, rich filling. Then, take it off the heat and set it aside for a moment.
- Let’s get the oven ready. Go ahead and heat it to 425°F. While it’s heating up, we can get our pie dish ready. You’ll need an ungreased nine inch glass baking dish for this. Take one of your softened Pillsbury Pie Crusts and roll it out into a thirteen inch square. Ease the crust into your baking dish, pressing it into the bottom and up the sides.
- Now, pour that amazing chicken mixture right into the crust lined dish. Spread it out evenly.
- Time for the grand finale of assembly. Roll out the second Pillsbury Pie Crust into a slightly smaller eleven inch square. If you have a small one inch cookie cutter, you can cut a few decorative shapes out of the crust.
- Carefully place the square crust over the chicken filling. Turn the edges of the top crust under the edges of the bottom crust. Then, press them together to seal. You can flute the edge with your fingers or a fork for that classic pie look. Arrange any decorative cutouts on top.
- Slide your beautifully assembled pie into the preheated oven. You’ll bake it for about 35 minutes, or until the crust is a deep golden brown and the filling is bubbly and hot. Let it cool for a few minutes before serving, as the filling will be very hot.
Notes
For a beautiful, shiny finish, brush the top crust with an egg wash (one egg beaten with a splash of water) before baking.
Feel free to get creative with vegetables. Frozen corn, green beans, or even sautéed mushrooms make great additions.
Save time by using a store-bought rotisserie chicken. Just pull the meat off the bones and chop it.
Allow the filling to cool for a few minutes before pouring it into the bottom crust to help prevent a soggy bottom.
This pot pie freezes well, either baked or unbaked. For best results, freeze unbaked, wrapped tightly in a freezer-safe dish for up to two months. Bake from frozen, adding 20-30 minutes to the bake time.
Nutrition
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