Chicken Pot Pie is a recipe that brings about a comforting and nostalgic feeling. It reminds me of the individual boxed pies I enjoyed during my childhood, and the excitement that built up while waiting for them to cook in the oven for about 30 minutes. Back then, microwavable Chicken Pot Pies with a deliciously brown and crispy top were not readily available like they are today.
Chicken Pot Pie is a classic dish that evokes a sense of warmth and familiarity. Its creamy filling, packed with tender chicken and vegetables, is encased in a golden, flaky pastry crust. This comforting meal has stood the test of time and continues to be cherished by many. Whether enjoyed on a cozy winter evening or as a heartwarming family dinner, Chicken Pot Pie never fails to bring a smile to my face. Its timeless appeal and delicious flavors make it a beloved staple in American cuisine.
I prefer the double crust made with a basic pie crust for my homemade chicken pot pie. Today, I used Pillsbury store-bought crusts to make it even easier.
The filling in this recipe remains consistent, while the crust can vary based on personal preference. Some options for the crust include a lattice design, a single crust with vents, or a separate baked puffed pastry topping. Each of these choices offers its own unique taste and adds to the overall delight of the dish. As a twist, I have even experimented with topping the chicken pot pie with flaky biscuits, creating a scrumptious variation.
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 ramekins: https://amzn.to/3nmDelR
Delicious Homemade Chicken Pot Pie
I usually have either a homemade roasted chicken or a store-bought rotisserie chicken on hand, and there’s always some leftover. I don’t like wasting food, so when I have leftover chicken, I typically prepare dishes like Chicken Noodle Soup, Chicken and Rice Soup, a Chicken Casserole such as my Chicken and Green Chile Tortilla Casserole, Chicken and Dumplings, or even a Chicken Pot Pie, which I’m really in the mood for today! The possibilities are endless!
Chicken and Green Chile Tortilla Casserole http://chicken and green chile casserole
Chicken and Dumplings
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. Here’s the link for these delicious dumplings: Chicken & Dumplings, the Perfect Comfort Food
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!