Essential Roasted Chicken Pot Pie is that recipe that just makes you feel good. For me, it brings back childhood memories of those little pies in a box that I loved and was full of anticipation until that 30 minutes or so went by of cooking the pie in the oven, after all, there hasn’t always been a Chicken Pot Pie store bought that you could cook in the microwave like today, that comes out with a brown and crispy top!
There are so many ways to finish a homemade chicken pot pie with the crust element; however, my favorite continues to be the double crust using a basic pie crust. I actually used Pillsbury store bought for these today. Why not? An already simple dish became even more simple with the already prepared crust.
I make the filling of this recipe the same each time, but sometimes I mix up the crust I am using. Sometimes I’ll finish with a lattice pictured above, a single crust with vents to release the steam or with puffed pastry that I bake separately and just place on top! Both are yummy and delicious! I’ve even made one topped with biscuits.
Here’s a couple of more photos with the different crust I’ve used. This is with a puffed pastry:
lattice top:
and individual pot pies with single crust:
I love to make individual pot pies in these large ramkins: https://amzn.to/3nmDelR
Delicious Homemade Chicken Pot Pie
I always have a roasted chicken on hand or a rotisserie chicken that I purchased from the supermarket and inevitably have some left over. I honestly do not like to waste food so when I have the chicken left my go to a Chicken Noodle Soup or Chicken and Rice Soup, a Casserole using Chicken like my Chicken and Green Chile Tortilla Casserole, Chicken and Dumplings or a Chicken Pot Pie that I was in the mood for today! So many possibilities! Here’s a link for some of my other recipes using leftover chicken or turkey:
Chicken and Green Chile Tortilla Casserole https://the2spoons.com/new-mexico-green-chile-chicken-casserole/.
Chicken and Dumplings https://the2spoons.com/chicken-and-dumplings-ultimate-comfort-food/
An alternative to the roasted chicken is the chicken you use in making a homemade stock that I generally use for chicken salad or dumplings. I just take a whole chicken, add onions, celery, carrots, bay leaves, a little salt, and pepper, cover with water and cook until the chicken begins to fall off the bone.
Delicious Homemade Chicken Pot Pie
I hope you love this recipe as much as we do!
Homemade Chicken Pot Pie
Ingredients
- 3 tbsp butter
- 1 tbsp vegetable oil
- 3 tbsp all purpose flour
- 1/2 onion, diced
- 1 1/2 cups carrots, thinly sliced
- 1-2 stalks celery, thinly sliced
- 1 1/2 cups potatoes (I used red becasue they hold better)
- 1/2 tsp salt
- 1/2 tsp pepper
- Fresh thyme springs and rosemary tied together with kitchen twine.
- 3-5 cups chicken broth (start with the lowest amount and add more to your desired thickness)
- 1 Knorr chicken bullion
- 4 cups chicken or turkey, diced, cubed or shredded
- 1 cup frozen peas
- 2 9 inch pie crust
- 1 egg +1 tsp water for the egg wash
Instructions
- Heat the butter and oil over medium heat in a large saucepan. Add the onions, carrots, ptatoes and celery. Sauté for 3 to 5 minutes. The vegetables will not be tender. They will finish cooking after your stock is added.
- Add the flour to your sauteed vegetables and cook a minute or two, stirring to eliminate a flour taste.
- Add the chicken broth and the chicken bullion. Stir to prevent lumps and bring up to a simmer, adding more stock if needed. Add your tied herbs. When you reach the desired thickness, lower the heat to a low simmer and cook until the carrots are tender. Add salt and pepper to taste, but remember the bullion adds saltiness so do a taste test first.
- Remove from the heat and add your chicken and peas. Just stir to combine.
- While the filling is cooling, par-bake the bottom crust at 425 for 15-17 minutes. I always fit my crust in the pan I'm using then place foil over the crust tucking the foil over the top of the crust, being careful not to hurt your crust, but securing in hopes your crust will not fall down the sides. You can also add pie weights or beans which will help even more.
- When the crust is par-baked, remove the foil and add your filling.
- Add your top crust either as a lattice or a solid sheet. If you use a solid crust, cut a few slits so the steam can escape. You can use puffed pastry as I described in the content of the post. Beat the egg and water and brush your pie with the mixture. I check the pie after about 15 minutes and brush again, but not necessary.
- Bake the pie until it is bubbling and it is golden brown. Bon Appetite!