Hey there my friend. This is my go-to chicken pot pie recipe. The filling is creamy, the crust is flaky, and it tastes way better than store-bought ones.
And the best part? You don’t need fancy ingredients. I’ll show you a few tricks to make the whole process quicker and easier.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Rolling pin
- Large skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wooden spoon
- Knife and cutting board
- 9-inch pie dish
- Oven
Important Info
- Servings: 6 slices
- Estimated Cost to make this recipe: Around $10-$15, depending on ingredient prices.
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
- Calories per serving: About 450 kcal
- Cook method: Baking
- Season: Perfect for Fall and Winter
- What to Serve with Chicken Pot Pie:
You can pair this delicious chicken pot pie with the following:- A simple green salad
- Mashed potatoes
- Roasted vegetables
- Garlic bread
- Courses: Main Course
- Cuisine: American
- Diets: Not suitable for gluten-free, vegan, or low-calorie diets
Ingredients You Need
- 2 cups cooked chicken, shredded
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 double pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Whole milk | Half-and-half or evaporated milk |
| Heavy cream | More whole milk or coconut cream |
| Butter | Margarine or olive oil |
| All-purpose flour | Gluten-free flour |
| Chicken broth | Vegetable broth or water with bouillon |
| Frozen peas | Green beans or corn |
| Pie crust | Puff pastry or biscuit dough |
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish.
- Prepare the filling: In a large skillet, melt butter over medium heat. Add onions and garlic, then sauté until soft.
- Make the sauce: Stir in flour and cook for 1 minute, stirring constantly. Slowly whisk in chicken broth, milk, and heavy cream. Keep whisking until smooth.
- Add the vegetables and chicken: Stir in peas, carrots, chicken, salt, pepper, and thyme. Let it simmer for 5 minutes until thickened. Remove from heat.
- Assemble the pie: Roll out one pie crust and place it in the pie dish. Pour the chicken mixture into the crust.
- Top with crust: Roll out the second pie crust and place it over the filling. Seal the edges and cut small slits on top for steam to escape.
- Egg wash: Beat the egg and brush it over the top crust for a golden finish.
- Bake for 35 minutes or until the crust is golden brown.
- Cool and serve: Let the pie rest for 10 minutes before slicing.
Notes
- If your pie crust browns too quickly, cover the edges with foil halfway through baking.
- You can use rotisserie chicken to save time.
- Let the filling cool slightly before pouring it into the crust to avoid making it soggy.
- Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven for the best texture.
What to Serve with Chicken Pot Pie
You can pair this delicious chicken pot pie with the following:
- A simple green salad
- Mashed potatoes
- Roasted vegetables
- Garlic bread
Frequently Asked Questions
Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling and store it in the fridge for up to 2 days. Assemble and bake when you’re ready to eat.
How do I make it dairy-free?
Use dairy-free butter, coconut milk instead of whole milk, and skip the heavy cream. The texture will be slightly different but still tasty.
Can I freeze chicken pot pie?
Yes, you can freeze it unbaked or baked. Wrap it tightly and store it for up to 3 months. Bake from frozen at 375°F, adding extra time.
Why is my pie crust soggy?
This happens if the filling is too hot when added or if there’s too much liquid. Let the filling cool slightly before assembling.
Can I use a store-bought pie crust?
Yes, store-bought pie crust works just fine. Just make sure to follow the baking instructions on the package.
