There is something special about a warm, bubbly Chicken Pot Pie fresh from the oven. The golden crust, the creamy filling, it’s the definition of comfort food. For years, I thought making one from scratch was too much work. I was wrong!
This Easy Pot Pie Recipe breaks it all down for you. We will walk through making a flaky crust and a savory filling. It is a fantastic way to create a memorable meal for your family. Let’s get started.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This Chicken Potpie Recipe is a winner for so many reasons. The homemade crust is buttery and tender, worlds away from the store bought kind. It is worth the little bit of extra effort.
The filling is just so rich and satisfying. We use simple ingredients like carrots, onions, and peas, but they come together beautifully. The creamy sauce hugs every piece of chicken and vegetable. It’s a complete meal in one dish.
Plus, this recipe is very forgiving. You can swap in different vegetables or use leftover turkey instead of chicken. It is a great way to use up what you have on hand. It truly feels like a warm hug on a plate.
Ingredients
Here is everything you will need to make this wonderful Homemade Pot Pie. We are breaking it down into two parts, the crust and the filling. Don’t let the list intimidate you, it’s mostly pantry staples.
For The Crust
- 1 ¼ cups all purpose flour, plus more for work surface
- 1 teaspoon sugar
- ¼ teaspoon fine salt
- ½ cup (1 stick) cold unsalted butter, cut into ½ inch pieces
- 3 to 5 tablespoons ice water
For The Filling
- 5 tablespoons unsalted butter
- 1 medium yellow onion, diced small (1 ½ cups)
- 4 medium carrots, diced small (2 cups)
- 2 garlic cloves, minced
- ½ cup all purpose flour
- 4 cups low sodium chicken broth
- 1 cup frozen peas
- Coarse salt and ground pepper
- 3 cups shredded cooked chicken (15 ounces)
- ⅓ cup fresh parsley, chopped
Step By Step Instructions
Ready to assemble your beautiful Chicken Pot Pie? Let’s take it one step at a time. This process is simple when you break it down.
Step 1: Make The Crust
In a food processor, pulse the flour, sugar, and salt together. Add the cold butter pieces. Pulse until the mixture looks like coarse meal. You should still see some pea size bits of butter.
Sprinkle 3 tablespoons of ice water over the mixture. Pulse again until the dough is crumbly but holds together when you squeeze it. If it seems too dry, add more water, one tablespoon at a time.
Form the dough into a disk shape. Wrap it tightly in plastic and put it in the refrigerator. Let it chill for at least an hour until it is firm. This step is important for a flaky crust.
Step 2: Prepare The Filling
Preheat your oven to 375°F. While it heats up, let’s make the filling for our Homemade Pot Pie. In a large pot, melt the butter over medium high heat. Add the diced onion and carrots.
Cook them for about 8 minutes, until they are softened. Then, add the minced garlic and cook for another 30 seconds until you can smell it. Your kitchen will start to smell amazing right about now.
Step 3: Create The Creamy Sauce
Sprinkle the flour over the cooked vegetables. Stir everything to coat the veggies well. This flour is what will thicken our sauce. Now, slowly pour in the chicken broth while whisking constantly.
Keep whisking until the sauce is smooth. Bring the mixture to a boil, then reduce the heat. Let it simmer for 5 to 7 minutes, or until the sauce has thickened up nicely. This creates the rich base for the Chicken Pot Pie filling.
Step 4: Assemble The Pie
Remove the pot from the heat. Stir in the frozen peas. Season with salt and pepper to your taste. Finally, stir in the shredded chicken and fresh parsley. Now your delicious filling is ready.
Pour the filling into a 2 quart baking dish. Take your chilled dough out of the fridge. On a lightly floured surface, roll it out until it’s about 1/8 inch thick. It should be large enough to cover your dish.
Step 5: Bake To Golden Perfection
Carefully place the dough over the filling. Fold the extra dough inward and pinch it to create a crimped edge. Use a knife to cut a few small vents in the top of the crust. This allows steam to escape.
Place the dish on a rimmed baking sheet to catch any spills. Bake for 45 to 50 minutes. You are looking for a beautiful golden brown crust and a filling that is bubbling around the edges. Let the Chicken Pot Pie cool for 15 minutes before serving. Enjoy!
How To Store Leftovers
Have some leftover Chicken Pot Pie? No problem at all. Storing it is easy, and it tastes just as good the next day. First, let the pie cool down completely to room temperature. This is key.
Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 3 or 4 days. When you are ready to reheat, you can use the oven or microwave.
For best results, reheating in the oven at 350°F will help the crust stay crisp. It usually takes about 15 to 20 minutes. The microwave is faster, but the crust might become a bit soft.
Tips
Want to make this Easy Pot Pie Recipe even simpler? Here are a few handy tips that might help you out along the way.
- Use Rotisserie Chicken: To save time, a store bought rotisserie chicken is a great shortcut. Just shred the meat and you are good to go.
- Don’t Overwork Dough: When making the crust, be gentle. Overworking the dough can make it tough instead of flaky.
- Vegetable Variations: Feel free to add other vegetables. Corn, green beans, or potatoes would all be delicious additions to your Chicken Pot Pie.
- Check Your Seasoning: Always taste the filling before you pour it into the baking dish. Adjust the salt and pepper as needed.
Conclusion
Making a Chicken Pot Pie from scratch is such a rewarding experience. It fills your home with an incredible aroma and your belly with a warm, satisfying meal. It’s a classic for a reason.
I hope this Chicken Potpie Recipe shows you how achievable a delicious Homemade Pot Pie can be. It is the perfect dish for a chilly evening, a family dinner, or anytime you need a little comfort. So go ahead, give it a try!
FAQ
Can I Use Store Bought Pie Crust?
Yes, absolutely. If you are short on time, a refrigerated or frozen pie crust is a great substitute. Just follow the package instructions for baking.
Can I Make This Ahead Of Time?
You sure can. You can prepare the filling and the dough a day in advance. Store them separately in the refrigerator. When you are ready to bake, just assemble the Chicken Pot Pie and pop it in the oven.
What Kind Of Chicken Is Best?
Any cooked chicken will work. Leftover roasted chicken is great. You can also boil or poach chicken breasts until they are cooked through. As mentioned, a rotisserie chicken is a fantastic time saver.
Can I Freeze The Entire Pie?
Yes. You can freeze it baked or unbaked. For an unbaked pie, assemble it completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Bake from frozen, adding about 20 minutes to the baking time.
My Filling Is Too Thin, What Do I Do?
If your filling seems a little runny, just let it simmer on the stove for a few more minutes. The flour and broth mixture will continue to thicken as it cooks. It will also thicken more as it bakes in the oven.
Comforting Chicken Pot Pie
A warm, bubbly Chicken Pot Pie, fresh from the oven, is the definition of comfort food. This easy recipe features a buttery, flaky homemade crust and a savory, creamy filling, making it a memorable meal for your family.
Requirements
Ingredients
Instructions
- In a food processor, pulse the flour, sugar, and salt together. Add the cold butter pieces. Pulse until the mixture looks like coarse meal, with some pea size bits of butter remaining. Sprinkle 3 tablespoons of ice water over the mixture. Pulse again until the dough is crumbly but holds together when squeezed. Add more water, one tablespoon at a time, if too dry. Form the dough into a disk, wrap tightly in plastic, and chill for at least an hour until firm.
- Preheat your oven to 375°F. In a large pot, melt 5 tablespoons of butter over medium-high heat. Add the diced onion and carrots and cook for about 8 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the ½ cup all purpose flour over the cooked vegetables, stirring to coat well. Slowly pour in the 4 cups low sodium chicken broth while whisking constantly until smooth. Bring the mixture to a boil, then reduce heat and simmer for 5 to 7 minutes, or until thickened.
- Remove the pot from heat. Stir in the frozen peas. Season with coarse salt and ground pepper to taste. Finally, stir in the shredded cooked chicken and fresh parsley. Pour the filling into a 2 quart baking dish.
- On a lightly floured surface, roll out the chilled dough until it’s about 1/8 inch thick and large enough to cover your baking dish. Carefully place the dough over the filling. Fold the extra dough inward and pinch to create a crimped edge. Use a knife to cut a few small vents in the top of the crust. Place the dish on a rimmed baking sheet. Bake for 45 to 50 minutes, until the crust is golden brown and the filling is bubbling. Let cool for 15 minutes before serving. Enjoy!
Notes
Let leftover pie cool completely. Cover tightly with plastic wrap or foil and store in the refrigerator for 3-4 days. Reheat in the oven at 350°F for 15-20 minutes for best results, or microwave for a quicker option.
Save time by using a store-bought rotisserie chicken for the shredded chicken.
Be gentle when making the crust; overworking the dough can make it tough.
Feel free to add other vegetables like corn, green beans, or potatoes to the filling.
Always taste the filling before pouring it into the baking dish and adjust salt and pepper as needed.
If the filling is too thin, let it simmer on the stove for a few more minutes. It will also thicken more while baking.
The entire pie can be frozen baked or unbaked for up to 2 months. If unbaked, wrap tightly and add about 20 minutes to the baking time when cooking from frozen.
Nutrition
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