There is something truly special about the smell of a savory pie baking in the oven. It fills the whole house with a sense of warmth and comfort. It signals that a delicious, hearty meal is on its way. That is exactly the feeling you get with this amazing Chicken Pot Pie.
If you thought making a pot pie from scratch was complicated, think again. This recipe breaks it all down into simple, manageable steps. It is perfect for a cozy weeknight dinner or a lazy Sunday supper. Let’s get baking!
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Why You’ll Love This Recipe
First off, this is a seriously easy pot pie recipe. We use a prepared pie crust to save a ton of time and effort. No need to get out the rolling pin unless you really want to. The focus here is on a flavorful filling that comes together quickly.
The filling is so creamy and delicious. We use unsweetened almond milk to create a rich sauce that is not too heavy. It is packed with tender chicken, mushrooms, carrots, and peas. Every single bite is full of savory goodness.
It is also a complete meal in one dish. You have your protein, your vegetables, and your carbs all nestled under a golden, flaky crust. It is a wholesome dinner that will leave everyone at the table feeling happy and satisfied. This is one of those Chicken Pie Recipes you will make again and again.
Finally, this Chicken Pot Pie looks as good as it tastes. That beautiful golden brown crust with the steam peeking out of the slits is just so inviting. It is the kind of dish that gets oohs and aahs when you bring it to the table.
Ingredients
Here is what you will need to gather for this wonderful recipe. The ingredients are simple and easy to find at any grocery store.
- 1 tablespoon extra virgin olive oil
- 10 ounces cremini baby bella mushrooms
- 1 cup diced carrots (about 3 medium)
- ½ cup diced celery (about 1 large stalk)
- 1 ½ teaspoons garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup all purpose flour
- 2 cups unsweetened almond milk
- 2 cups cooked and shredded boneless, skinless chicken breasts (about 8 ounces)
- ½ cup frozen peas
- ½ cup frozen pearl onions
- 1 tablespoon chopped fresh thyme
- 1 prepared pie crust (dairy free if needed)
- 1 egg lightly beaten with 1 tablespoon water to create an egg wash
Step By Step Instructions
Ready to make the best homemade Chicken Pot Pie? Let’s walk through it together. Just follow these instructions for a fantastic result.
Step 1: Prep And Sauté The Vegetables
First things first, preheat your oven to 425 degrees F. Give a 9 inch pie dish a light coating with baking spray and set it aside. Now, grab a large Dutch oven or a similar deep, heavy bottomed pan and place it over medium high heat.
Add the olive oil to the pan. Once it is hot, add your mushrooms. Let them cook for about 8 minutes, stirring once in a while. You want them to start getting nice and brown. This step builds a lot of flavor.
Next, toss in the diced carrots, celery, garlic powder, salt, and pepper. Continue cooking for another 3 minutes. The mushrooms will get even more deeply browned, and the carrots will start to soften up. Your kitchen will smell amazing.
Step 2: Create The Creamy Sauce
Now for the magic part. Sprinkle the flour over the top of the cooked vegetables. Stir it all together and let it cook for about 2 minutes. This cooks out the raw flour taste and helps to thicken our sauce beautifully.
Slowly pour in the almond milk. The key here is to add just a few splashes at a time, stirring constantly. This prevents clumps and makes your sauce super smooth. Bring the mixture to a low boil, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor!
Let the sauce gently bubble away for about 3 to 5 minutes until it has thickened up nicely. It should be thick enough to coat the back of a spoon.
Step 3: Add The Filling Ingredients
Once your sauce is thick and creamy, it is time to add the rest of the goodies. Stir in the cooked and shredded chicken, frozen peas, frozen pearl onions, and fresh thyme. Give it all a good mix until everything is well combined and coated in that lovely sauce.
Now, carefully spoon this glorious chicken mixture into the pie dish you prepared earlier. Spread it out evenly. This will be the hearty filling for our Chicken Pot Pie.
Step 4: Assemble The Pie
Gently unroll your prepared pie dough. You want it to be a circle large enough to cover your dish with a little extra hanging over the sides. Take your egg wash and brush it along the edges of the pie dish. This acts like a glue for the crust.
Lay the dough over the top of the filling. Trim the overhanging dough so you have about a half inch extra all the way around. Gently press the dough onto the sides of the dish to seal it.
Brush the entire top of the crust with the remaining egg wash. This is what gives the finished pie its beautiful, shiny, golden brown color. Finally, use a sharp knife to cut 3 slits in the top. This allows steam to escape while it bakes.
Step 5: Bake To Golden Perfection
Place the pie into your preheated oven. Bake for about 25 minutes. You are looking for a filling that is hot and bubbly and a crust that is deeply golden. The visual is just like the best Chicken Pie Recipes you see in cookbooks.
Once it is done, carefully remove it from the oven. Let it rest for a few minutes before you serve it. This allows the filling to set up a bit so it does not run everywhere when you cut into it. Serve it hot and enjoy every bite!
How To Store Leftovers
If you happen to have any leftover Chicken Pot Pie, storing it is simple. Allow the pie to cool down completely. Then, cover the pie dish tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container.
You can store it in the refrigerator for up to 3 or 4 days. To reheat, the oven is your best friend. Place a slice on a baking sheet and warm it at 350 degrees F for about 15 minutes, or until heated through. This helps the crust get crispy again. You can use a microwave, but the crust will be softer.
Tips
- Use Rotisserie Chicken: To make this easy pot pie recipe even faster, use a store bought rotisserie chicken. Just shred the meat and you are ready to go.
- Vegetable Swaps: Feel free to customize the veggies. Diced potatoes, green beans, or corn would all be delicious additions. Use what you have on hand!
- Try Ground Chicken: Want to try something different? You can easily adapt this recipe. If you enjoy Ground Chicken Recipes, simply brown about one pound of ground chicken with the vegetables until it is cooked through.
- Fresh Herbs Matter: The fresh thyme adds a wonderful, earthy flavor. If you do not have fresh, you can use about 1 teaspoon of dried thyme instead.
- Let It Rest: I know it is tempting to dig in right away, but letting the pie rest for 5 to 10 minutes is so important. It helps the creamy sauce thicken up a bit more.
Conclusion
There you have it! A straightforward and incredibly tasty Chicken Pot Pie that is sure to become a family favorite. It is the definition of comfort food. It brings people together and warms you from the inside out.
So next time you are craving something hearty and satisfying, I hope you give this recipe a try. It is proof that you do not need to spend all day in the kitchen to create a memorable, homemade meal. Enjoy every last bite of your delicious Chicken Pot Pie!
FAQ
Can I Make This Ahead Of Time?
Yes, absolutely. You can prepare the entire filling, let it cool completely, and store it in an airtight container in the refrigerator for up to 2 days. When you are ready to bake, just spoon the filling into the dish, top with the crust, and bake as directed. You might need to add a few extra minutes to the baking time.
Can I Freeze This Chicken Pot Pie?
This Chicken Pot Pie freezes well. You can freeze it baked or unbaked. For an unbaked pie, assemble it completely but do not add the egg wash. Wrap it tightly in a few layers of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Bake from frozen, adding about 20 to 30 extra minutes to the bake time. Add the egg wash before baking.
What Can I Serve With This?
This dish is quite filling on its own, so you do not need much on the side. A simple green salad with a light vinaigrette is a great choice. You could also serve it with a side of cranberry sauce or some steamed green beans.
Can I Use A Different Kind Of Milk?
Of course. If you do not have almond milk, regular dairy milk (like 2% or whole milk) will work beautifully. Unsweetened soy milk or cashew milk would also be good dairy free options for your Chicken Pot Pie.
Chicken Pot Pie
This easy chicken pot pie recipe features a creamy, savory filling packed with tender chicken and vegetables, all tucked under a golden, flaky crust. It’s a comforting, wholesome meal that comes together quickly, perfect for any weeknight or Sunday supper.
Requirements
Ingredients
Instructions
- First things first, preheat your oven to 425 degrees F. Give a 9 inch pie dish a light coating with baking spray and set it aside. Now, grab a large Dutch oven or a similar deep, heavy bottomed pan and place it over medium high heat.
- Add the olive oil to the pan. Once it is hot, add your mushrooms. Let them cook for about 8 minutes, stirring once in a while. You want them to start getting nice and brown. This step builds a lot of flavor.
- Next, toss in the diced carrots, celery, garlic powder, salt, and pepper. Continue cooking for another 3 minutes. The mushrooms will get even more deeply browned, and the carrots will start to soften up. Your kitchen will smell amazing.
- Now for the magic part. Sprinkle the flour over the top of the cooked vegetables. Stir it all together and let it cook for about 2 minutes. This cooks out the raw flour taste and helps to thicken our sauce beautifully.
- Slowly pour in the almond milk. The key here is to add just a few splashes at a time, stirring constantly. This prevents clumps and makes your sauce super smooth. Bring the mixture to a low boil, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor!
- Let the sauce gently bubble away for about 3 to 5 minutes until it has thickened up nicely. It should be thick enough to coat the back of a spoon.
- Once your sauce is thick and creamy, it is time to add the rest of the goodies. Stir in the cooked and shredded chicken, frozen peas, frozen pearl onions, and fresh thyme. Give it all a good mix until everything is well combined and coated in that lovely sauce.
- Now, carefully spoon this glorious chicken mixture into the pie dish you prepared earlier. Spread it out evenly. This will be the hearty filling for our Chicken Pot Pie.
- Gently unroll your prepared pie dough. You want it to be a circle large enough to cover your dish with a little extra hanging over the sides. Take your egg wash and brush it along the edges of the pie dish. This acts like a glue for the crust.
- Lay the dough over the top of the filling. Trim the overhanging dough so you have about a half inch extra all the way around. Gently press the dough onto the sides of the dish to seal it.
- Brush the entire top of the crust with the remaining egg wash. This is what gives the finished pie its beautiful, shiny, golden brown color. Finally, use a sharp knife to cut 3 slits in the top. This allows steam to escape while it bakes.
- Place the pie into your preheated oven. Bake for about 25 minutes. You are looking for a filling that is hot and bubbly and a crust that is deeply golden. The visual is just like the best Chicken Pie Recipes you see in cookbooks.
- Once it is done, carefully remove it from the oven. Let it rest for a few minutes before you serve it. This allows the filling to set up a bit so it does not run everywhere when you cut into it. Serve it hot and enjoy every bite!
Notes
To make this easy pot pie recipe even faster, use a store bought rotisserie chicken. Just shred the meat and you are ready to go.
Feel free to customize the veggies. Diced potatoes, green beans, or corn would all be delicious additions. Use what you have on hand!
Want to try something different? You can easily adapt this recipe. If you enjoy Ground Chicken Recipes, simply brown about one pound of ground chicken with the vegetables until it is cooked through.
The fresh thyme adds a wonderful, earthy flavor. If you do not have fresh, you can use about 1 teaspoon of dried thyme instead.
I know it is tempting to dig in right away, but letting the pie rest for 5 to 10 minutes is so important. It helps the creamy sauce thicken up a bit more.
Nutrition
Calories
Sugar
Fat
Carbs
