This chicken pot pie recipe is hearty fare for hungry folks. If you thought frozen chicken pot pie was good food, you need to try this homemade version. It's easy to make and will convert you from frozen chicken pot pie. Forever.
Once this starts baking, you'll drool in anticipation at the thought of tender chicken swimming in a thickened, creamy, vegetable filled sauce, surrounded by flaky pie crust.
Chicken pot pie is the kind of meal a lot of us crave when it's cold, wintry, and our outsides are shivering. We need that injection of comfort food that warms us up like nothing else can. A bone-chilling rain that seems to freeze our inner soul is no match for a great chicken pot pie! Serve with a crisp green salad and baked cinnamon apple slices for a meal that everyone will show up at the table for, possibly an hour in advance.
Chicken Pot Pie
Ingredients:
2 pie crusts – unbaked (Pillsbury ready to bake or homemade (pie crust recipe)
1 1/2 lbs. boneless, skinless chicken breasts
2 cups chicken broth
1 1/2 Tablespoons vegetable oil
1 medium onion, finely chopped
3 medium carrots, peeled and sliced (1/4 inch thick)
2 stalks celery, sliced 1/4 inch thick
4 Tablespoons butter
1/2 cup flour
1/2 cup whole milk
1/2 teaspoon ground dried thyme
3 Tablespoons dry sherry
1/4 cup frozen peas, thawed
3 Tablespoons minced parsley (fresh)
Directions:
1. Heat oven to 400 degrees F, place oven rack in middle position.
2. Place chicken and broth in a stock pot over medium heat. Cover, bring to a simmer and simmer until the chicken is done (about 10 min.)
3. Transfer the chicken to a large bowl; reserve the broth in a separate cup or small bowl.
4. Place oil in the stock pot, turn heat to medium high.
5. Add the carrots, onion and celery. Sauté until just tender (about 5 min.). Season to taste with salt and pepper.
6. Shred the chicken meat into bit-sized pieces, then place the vegetables into the bowl with the chicken and set aside.
7. Heat the butter in the now empty stock pot over medium heat. Once melted, add the flour and cook 1 minute.
8. Whisk in the chicken broth, milk and thyme. Bring to a simmer, continuing to simmer until sauce thickens (about 1 min.). Season with salt and pepper, stir in the sherry.
9. Pour the sauce over the chicken-vegetables mixture, stir well. Stir in the peas and parsley.
10. Line a 9×13 inch pan with one of the pie crusts. If using ready to bake pie crusts, roll the dough to fit the pan.
11. Pour the chicken mixture into the pan and top with second crust.
12. Bake in preheated oven until pie crust is golden brown and the filling is bubbly, about 30 minutes.
Other Dinners to Try After Chicken Pot Pie
After trying this delicious chicken pot pie recipe, give these other dinners a try:
- Shepherd's pie. Shepherd's pie isn't too different than chicken pot pie! Both are savory pies eaten for dinner, with an assortment of ingredients inside. If you like chicken pot pie, then you'll definitely like shepherd's pie!
- Chicken and waffles. A Southern classic, chicken and waffles has been enjoyed for many years as both a breakfast and a dinner. Serve your waffles with your favorite maple syrup for a great meal.
- Chicken marsala. If you're looking for something a bit fancier, then chicken marsala is perfect! This chicken is made in a rich Marsala white wine sauce. It includes mushrooms in the recipe for added flavor. Serve with mashed potatoes or roasted vegetables.
- Chicken parmesan. If plain pasta is getting boring, why not add in some chicken parmesan? This is a breaded chicken with parmesan cheese melted over it. A hearty helping of marinara sauce is added on top. Generally, this is served with pasta.
- Beef stew. If you want to serve another cozy meal, beef stew is a great option. It's a classic dinner that millions of American families have enjoyed over the years. There are a lot of ways that you can add flair to a beef stew, such as with the use of apple cider or the inclusion of mushrooms.
- Green bean casserole. A less common, albeit still just as cozy, meal to serve for dinner is green bean casserole. This is a popular side dish, but it deserves some love as a possible main course. The fried onions included in this dish really pull the whole casserole together!
- Whole chicken. Have you ever prepared a whole chicken before? If the idea sounds daunting, don't fret! It isn't as hard as you might fear. Buy a small one from the store, and find a recipe that uses the seasonings that you like. Take your time, season liberally, and soon you'll have a meal that will probably last for at least a couple of days!
- Baked mac and cheese. Baked mac and cheese is often served as a side dish, but there's no law against it being a main dish! Your kids will love this one. Use breadcrumbs on top, or change it up and use crushed-up potato chips.
The image featured at the top of this post is ©iStock.com/chas53.
FAQs
The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.
Why do you not use a bottom crust on chicken pot pie? ›
I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.
How do you keep chicken pie from getting soggy on the bottom? ›
Brush the Bottom with Corn Syrup or Egg White
During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.
Should I bake the bottom pie crust first? ›
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
What is in a Boston Market pot pie? ›
FILLING: WATER, MARINATED COOKED CHICKEN BREAST WITH RIB MEAT (CHICKEN BREAST WITH RIB MEAT, WATER, SALT, CARRAGEENAN, SODIUM PHOSPHATES), CARROTS, HALF AND HALF (CREAM, MILK), LESS THAN 2% OF CORN, PEAS, MODIFIED FOOD STARCH, ONIONS, CELERY, CHICKEN FAT, CHICKEN BASE (CHICKEN MEAT AND CONCENTRATED CHICKEN STOCK, SALT, ...
What makes chicken pot pie unhealthy? ›
High Saturated Fat: The pastry crust in chicken pot pie is often made with butter or lard, which is high in saturated fat.
Why does my chicken pot pie get watery? ›
A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.
Why is my chicken pot pie too much liquid? ›
Watery filling
Water can be released from your pie filling while cooking in the oven. To avoid turning your pie into a sloppy mess, add flour to the filling or add some nuts to thicken it up, like in our Chicken and Leek Pie. This will help to absorb any excess water while it's cooking and will keep the pastry crispy.
Why is my chicken pot pie bland? ›
Add a little more salt and black pepper. Taste to see if it's less bland. Sauteed garlic and onions in oil also add a good flavor. Try adding a squeeze of lemon juice over the chicken before mixing.
What ethnicity is chicken pot pie? ›
Chicken pot pie is an all-American comfort food. The most iconic version of it originated in Lancaster, in Pennsylvania Dutch country, but was brought to the United States by European settlers and had its roots in English dishes made from leftovers.
They're made with premium, tender, white-meat chicken, beef, or veggies, and prepared in a flaky, made-from-scratch crust. Slow down and enjoy the hearty taste of home-cooked pot pies.
Should I egg wash the bottom pie crust? ›
You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.
What is blind bake method? ›
Blind baking simply refers to baking a pie crust, partially or completely, without any filling in it. Easy enough, right? The only catch is that if you're using pastry dough for your pie (versus a crumb crust), you can't just slide the pie into the oven as-is.
What is the sauce made of in chicken pot pie without? ›
Here's how I make this comfort food classic. Yum! What is the sauce made of in chicken pot pie? Butter, flour, broth, a little heavy cream, and a splash of white wine, if that's your kind of thing.
What is pan pan sauce? ›
Pan sauces, as the name suggests, are made in the exact same pan you've used to sauté shrimp, sear a steak, or brown some onions. After cooking your meat, fish, or vegetables, those little leftover particles stuck to your pan's bottom—called the fond—transform into a silk smooth sauce in a process called deglazing.
How do you thicken chicken pie sauce? ›
If you've ever made a meat pie, stew or sauce you know that one of the challenges is to get that right consistency. You don't want it to be too runny, nor too thick. One of the most common tricks you might have used in such a case is to add a little bit of flour or corn starch. A spoonful can already do wonders here.
What is pie and mash sauce made of? ›
For the parsley liquor, melt the butter in a saucepan over a medium heat and whisk in the cornflour to make a paste. Gradually stir in the stock, bring to a simmer, then stir in the parsley and garlic and stir until thickened and smooth. Serve the hot pies with the mash, parsley liquor and jellied eels on the side.
