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Chicken pot pie at its most basic is the best comfort food. Its warm and savoury but still packed with lots of veggies. It can be made anytime of year since the vegetables can be added frozen. This recipe is the quickest way I have found to make Chicken pot pie. You could make each component from scratch and sweat fresh veggies for an equally delicious experience.

If you have never tried making your own chicken pot pie you are in for a treat. You don’t have to wait and save it till thanksgiving. A chicken pot pie is the perfect way to use up leftover chicken you have or possibly some veggies that have been around a little too long. If we are being honest most things taste better when sandwiched between 2 flaky buttery pie crusts.

Ingredients:

  • 1 homemade pie crust, (2 halves)
  • 4 cups cooked chicken, shredded
  • 4 Tbsp butter
  • 1 medium yellow onion, (1 cup chopped)
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • 1/4 cup milk
  • 1 can of condensed chicken soup
  • 2 tsp fine sea salt
  • 1/2 tsp black pepper, plus more to garnish
  • 1 cup frozen peas, do not thaw
  • 3 cups of frozen mixed vegetables, do not thaw
  • 1 egg, beaten for egg wash

Tips & Tricks:

  • Pie Crust: Feel free to make your own crust or purchase one from the store. If you are looking for a great flaky crust I recommend something like this. My pie crust is a well kept family secret!
  • Chicken: Use leftover chicken you have in the house or a rotisserie chicken from the grocery store to save time. You can also substitute the chicken for leftover turkey or even ham.
  • Pie browning too quick: Use tin foil to cover the edges or areas that are getting too much heat.
  • Storage: You can keep the pie in its pan and cover with a beeswax wrap or plastic wrap for 5 days. You could alternatively place the whole pie in the freezer well wrapped before baking at all. That should last 3 months in your freezer. When you are ready to eat just remove it 30 minutes before (do not thaw). Bake covered with foil for an extra 25-30 minutes at 425˚F then remove foil and bake as directed in the recipe.

Chicken Pot Pie
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Chicken Pot Pie

4 from 2 votes
Course: DinnerCuisine: AmericanDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

8

servings
Prep time

30

minutes
Cooking time

35

minutes
Calories

433

kcal
Total time

1

hour 

5

minutes

Chicken pot pie at it’s simplest is the best comfort food. It’s warm and savoury but still packed with lots of veggies.

Ingredients

  • 1 homemade pie crust, (2 halves)

  • 4 cups cooked chicken, shredded

  • 4 Tbsp butter

  • 1 medium yellow onion, (1 cup chopped)

  • 3 garlic cloves, minced

  • 1/4 cup all-purpose flour

  • 1/2 cup chicken stock

  • 1/4 cup heavy cream

  • 1/4 cup milk

  • 1 can condensed chicken soup

  • 2 tsp fine sea salt

  • 1/2 tsp black pepper, plus more to garnish

  • 1 cup frozen peas, do not thaw

  • 3 cups frozen mixed vegetables, do not thaw

  • 1 egg, beaten for egg wash

Directions

  • In a large pan add your butter and allow it to melt. Add the diced onion and cook until translucent (3-4 mins). Add the minced garlic to the pan and allow the garlic to become fragrant.
  • Sir in the flour. Pour in the milk, cream and chicken stock. Bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add salt, black pepper, or season to taste. It should be well-seasoned.
  • Add the shredded cooked chicken, frozen peas, and frozen veggies. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
  • Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
  • Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the centre of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

Notes

  • Nutrition Facts: Serving Size: 1, Calories 433, Total Fat 18.5g (24% Daily Value), Saturated Fat 7.3g (36% Daily Value), Cholesterol 99mg (33% Daily Value), Sodium 1008mg (44% Daily Value), Carbohydrate 39.6g (14% Daily Value), Dietary Fiber 5.3g (19% Daily Value), Sugars 15.9g, Protein 26.9g

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