Chicken Pot Pie is a classic comfort food for a reason: It’s darn delicious. However there was a long period of time when I considered making chicken pot pie daunting and I’d buy premade or frozen pot pies. Not to say those pies aren’t good, but homemade chicken pot pie is always the best. I’ve now gone back to trying to make my food from scratch and have found an Easy Chicken Pot Pie recipe that I am so happy to share!
How to make Chicken Pot Pie Crust
I’m going to be honest with you, I hate making pie dough. I just find that it’s too time intensive and while I try to make everything from scratch, pie dough is often something that gets substituted for the premade version in my household. I also live in a tiny apartment with little counter space, so I’ll cut corners when I can. However if you want to make your own pie crust, use your favorite basic pie crust recipe. I recommend using Sally’s Homemade Buttery Flakey Pie Crust Recipe. You can also use puff pastry as an alternative type of crust.
There is no hard and fast rule for what goes into Chicken Pot Pie filling, other than chicken. I usually stick to the standard veggies of celery, onion, carrot, peas but for this recipe I also added corn and potatoes. I’ve seen other recipes using pearl onions, mushrooms or even swapping out the chicken for turkey. I’d also say this is a good chance to use up those leftover veggies in your fridge. This would be the perfect recipe to use up leftover Thanksgiving food too.
This would be the perfect recipe to use up leftover Thanksgiving food
My pot pies tend to be a bit more liquidy, which is normal, but if you want more of a gravy like consistency either add a bit less liquid (the vegetables will release a good amount as they cook) or add more flour to the filling before putting it into the pie. Personally if mine is a bit more liquidy, I use dinner rolls to wick up the excess moisture, which is a delicious way to do so.
Homemade Chicken Pot Pie is a classic for a reason. I enjoy making it because it’s one of those meals my boyfriend feels satisfied after eating, it’s a way to eat a lot of veggies, and it’s a clean out the fridge type of meal. Pot Pies have historically used a variety of meats, usually whatever is on hand and ready for use. You could easily adapt this to use turkey, sliced beef, ground beef, salmon, etc. If you are making a variation, I’d change out the type of stock or broth you use so that the flavor of the protein is enhanced in the best way possible.
Easy Chicken Pot Pie
I love classic comfort food and this Easy Chicken Pot Pie is one of my favorite recipes. Who else wants a delicious savory pie?
- 2 Premade Pie Crusts
- 1/3 Cup Onion Chopped
- 1/2 Cup Celery Sliced
- 1/3 Cup Butter
- 1/3 Cup Flour
- 1 3/4 Cups Chicken Broth
- 1/2 Cup Heavy Cream
- 2 Tsp Thyme
- 2 1/2 Cups Cooked Chicken Cut into bite sized pieces
- 1/2 Cup Peas
- 1/2 Cup Corn
- 1/2 Cup Potatoes sliced
Preheat oven to 425 degrees
In a large pan, add butter,celery and onions and cook on medium-high until softened. Add in flour and stir until combined.
Add in chicken broth and heavy cream. Stir in seasonings, and cook at a simmer until thickened.
Add in chicken and vegetable fillings. Toss to coat in sauce.
Using a pie dish, place one pie crust inside of the dish and press to mold upon the sides of the dish. Spoon in your filling. Place the top crust on the pie and seal edges and flute. Cut slits into several places on the top.
Bake for 30-40 minutes. During the lat 15 minutes, cover the edges of the pie with aluminum foil so they don't burn. Let stand 5-10 minutes before serving, then enjoy!
Cat truth: If you get a new piece of furniture, it’s HER new bed until she decides she’s bored with it. The bench for our deck was claimed by her for several weeks this summer