Name: How to Make Chicken Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 Tb butter; 1/2 Tb olive oil; 1/2 small onion, diced; 1 small celery stalk, diced; 1 carrot, diced; 1/2 large potato, diced; 3/4 C diced mushroom; salt and pepper; 1/2 C frozen peas; 1 1/2 C cooked chicken breasts, diced; 1/4 C butter; 1/4 C flour; 1/2 tsp salt; 1/4 tsp fresh ground pepper; 1/2 tsp garlic powder; 1 1/2 C chicken broth; 1/4 cup cream; 1 single layer pie crust – store bought or homemade; 1 beaten egg

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Learn how to make chicken pot pie with this crazy yummy and easy recipe! You can make your pie dough from scratch or buy one from the store. No judgment either way 🙂 My homemade pot pie recipe will convince you to forever walk away from the freezer selection at your grocery store.

My daughter is a bit obsessed with this recipe. Like, asks for it every singe week obsessed but I only break it out a few times a year….you know, to keep it special for her. I’ve been making this recipe for 11 years and from day one, I knew I was never going to need another pot pie recipe. I had found my soulmate.

How to Make Chicken Pot Pie Crust

There is nothing special about the crust for a pot pie. It is just your standard pie crust that you would use for an apple or cherry pie but filled with your savory chicken, vegetables, and gravy. Now, if the idea of making your own homemade pie dough scares the bejeezus out of you, then please don’t put yourself through that. Just go grab one out of the refrigerator section of your grocery store. Who the heck cares???

Can You Freeze Chicken Pot Pie

You can absolutely freeze an unbaked chicken pot pie. Simply prepare your filling and allow it to cool completely before assembling your pie, then cover it with plastic wrap and freeze it. When it comes time to bake your frozen pot pie, just brush it with some beaten egg wash, lower your oven temperature to 375 degrees and increase your baking time to 80-90 minutes.

Can You Refrigerate Chicken Pot Pie Before Baking

If you need to make your pot pie a day or two ahead of time, go for it. Just be sure to allow your filling to cool completely before topping it with your pie crust. Once your pie is fully assembled, cover the top with plastic wrap and keep it in the fridge until you are ready to bake it, then brush it with egg wash and bake as normal, but add about 5 more minutes to your bake time.

If you want to make these adorable, individual pot pies, all you need is are these adorable white ramekins in your kitchen arsenal!

How to Make Chicken Pot Pie

Author: Carole Jones
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Main Dish
Method: Baked
Cuisine: American

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Description

Step by step how to make chicken pot pie with this amazing recipe!

Ingredients

1 1/2 Tb butter

1/2 Tb olive oil

1/2 small onion, diced

1 small celery stalk, diced

1 carrot, diced

1/2 large potato, diced

3/4 C diced mushroom

salt and pepper

1/2 C frozen peas

1 1/2 C cooked chicken breasts, diced

1/4 C butter

1/4 C flour

1/2 tsp salt

1/4 tsp fresh ground pepper

1/2 tsp garlic powder

1 1/2 C chicken broth

1/4 cup cream

1 single layer pie crust – store bought or homemade

1 beaten egg

Instructions

1. In a large skillet over high heat, melt 1 1/2 Tb of butter and olive oil together. Add onions, carrots and celery to the pan and cook until beginning to soften. Add potato, mushroom, salt and pepper. Continue to cook until potato begins to soften. Add peas and chicken breast. Pour all ingredients into a separate bowl and return pan to the heat.

2. To make gravy, add 1/4 C butter and allow to melt. Add seasonings and whisk in the flour slowly as you sprinkle it over the top of the butter. Allow the flour to cook for a few minutes, then slowly pour in your chicken broth while whisking. Continue to whisk and cook your gravy to remove any lumps and allow it to thicken. Pour over your veggies and chicken. Mix to combine.

3. Pour the mixture into a greased pie plate. Brush the edges of the plate with the beaten egg and then place the pie crust over the top. crimp the crust onto the edge of the plate then brush with a beaten egg. Bake for 30 minutes at 400 degrees.

Notes

You can freeze your pot pie after assembling and before baking. When you do, just bake it at 375 degrees for 90 minutes.

If you want to make individual pot pies, just use 6 ramekins instead and divide the filling evenly into them. You will need two pie crusts for this instead of one so plan accordingly! Bake them for about 20-25 minutes.

Nutrition

Serving Size: 1/8th
Calories: 259
Sugar: 1 g
Sodium: 229 mg
Fat: 16 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 1 g
Protein: 12 g
Cholesterol: 52 mg

Keywords: dinner recipe, chicken recipe, comfort food

Comments

pattybaby says

November 04, 2009 at 1:36 pm

I made this last night for dinner. Although it wasn’t as pretty as yours, and I thought it took a long time to make, it was worth it. It was fabulous! My husband and I both loved it. The crust was the best I have ever made and the filling was yummy, too. Best of all, we have leftovers for another night (YAAAAY!) and one in the freezer. I am addicted to your blog so hurry up and have that baby! Best of luck! ( I also made your sugar cookies, the banana peanut butter muffins, and the sour cream coffee cake……see? Pure addiction!

Just a Boring Mother says

September 29, 2012 at 1:57 pm

How many crusts does the double pie crush make, 2 or 4?

Carole says

September 29, 2012 at 3:11 pm

2

Chris says

January 14, 2016 at 11:01 pm

Yay! I am new to your site and am beyond thrilled to find this Chicken Pot Pie recipe. Looking forward to making it. I appreciate the time it must have taken to assemble this treasure trove of recipes – ESPECIALLY after reading you are mom to 6!
Thank You

- Carole says
  
  January 15, 2016 at 11:37 am
  
  Welcome to the madness Chris! I hope you find a bunch of recipes to give a try
  
Robin says

December 11, 2016 at 10:59 am

Made 2 pot pies, why do you remove the glass pie pan after it is frozen. My thoughts are so you can use the pan again, or if put in oven frozen it would break. But, my mind says maybe it has something to do with the crust?

Love the pot pie. I’ll make some for my parents to keep on hand.

- Carole says
  
  December 11, 2016 at 3:41 pm
  
  Hey Robin! Great question. I do remove it from the pan so it isn’t tied up in the freezer for a couple months. Glad you loved the recipe!