Ultimate Homemade Chicken Pot Pie: A Flaky Crust & Creamy Filling Recipe
There are few dishes as universally comforting and satisfying as a classic Chicken Pot Pie. With its golden, flaky double crust encasing a rich, creamy filling packed with tender chicken and a colorful medley of vegetables, it’s a timeless meal that evokes warmth and nostalgia. This isn’t just a recipe; it’s an invitation to create a hearty, soul-soothing dish that’s perfect for chilly evenings, family gatherings, or simply a delicious weeknight dinner. Forget the frozen versions; making chicken pot pie from scratch is incredibly rewarding, and surprisingly achievable, even for novice cooks. We’ll guide you through every step to ensure a perfect, mouthwatering result.
The Essential Double Crust: Why Two Are Better Than One
A truly exceptional chicken pot pie begins and ends with its crust. While some recipes might suggest a single top crust, we firmly believe in the power of a double crust – a sturdy base and a golden, airy top. Why? Because biting into a savory pot pie only to find a missing bottom crust can feel, frankly, like a culinary disappointment. The bottom crust prevents the filling from sticking to your pie plate and adds another layer of delightful texture, creating a truly satisfying experience. Plus, who can ever have too much delicious pie crust?
You have options when it comes to your crust. You can meticulously prepare our bulk pie crust recipe for an authentic homemade touch that will impress anyone. Alternatively, for a time-saving solution without sacrificing quality, opt for store-bought pie crusts from the refrigerated section of your grocery store. Just remember our golden rule: always use two!
Crafting the Perfect Filling: Rich, Creamy, and Full of Flavor
The heart of any great chicken pot pie is its filling. Our recipe delivers a beautifully thickened sauce, brimming with succulent chicken and a colorful array of vegetables. The secret lies in creating a flavorful roux with butter, flour, and aromatic onion, then gradually whisking in chicken broth and milk to form a velvety base. This method ensures a smooth, lump-free sauce that coats every piece of chicken and vegetable perfectly.
For the chicken, cooked and shredded or chopped chicken works best. This is an excellent opportunity to utilize leftovers, or for a real weeknight game-changer, pick up a rotisserie chicken from your local store. Using rotisserie chicken drastically cuts down on prep time, making this comfort food feast achievable even on your busiest evenings. As for the vegetables, a classic frozen mixed vegetable blend (peas, carrots, corn, green beans) is convenient and delicious, but feel free to customize with your favorites!
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⏲️ Time Needed to Create This Comfort Classic
One of the many appeals of this chicken pot pie recipe is its relatively quick turnaround time for such a satisfying meal. With just about 15 minutes of active preparation for the savory filling and 40 minutes in the oven, you can have this delicious dish ready to grace your table in approximately an hour from start to finish. This makes it an ideal choice for a comforting weeknight dinner, proving that homemade doesn’t always mean spending hours in the kitchen.
As mentioned, leveraging shortcuts like pre-cooked rotisserie chicken can further streamline your process, shaving off valuable minutes. Beyond chicken pot pie, rotisserie chicken is a versatile ingredient for many easy weeknight dinner ideas – be sure to explore other possibilities to keep your meal rotations fresh and simple!
🥘 Key Ingredients for Your Perfect Pot Pie
Gathering your ingredients is the first step to a delightful chicken pot pie. Each component plays a crucial role in building the flavor and texture of this beloved dish. Here’s a detailed look at what you’ll need:
- Deep-Dish Pie Crusts (2) or Homemade Equivalent: Essential for that satisfying double crust. Whether store-bought for convenience or homemade for extra flair, ensure you have two!
- Butter: Forms the base of our rich sauce, adding depth and flavor.
- Chopped Onion: Sautéed to sweet perfection, it provides a crucial aromatic foundation for the filling.
- All-Purpose Flour: The thickening agent for our creamy sauce. It creates a smooth roux with the butter.
- Salt and Pepper: The fundamental seasonings to enhance all the flavors in the filling. Adjust to your taste preferences.
- Chicken Broth: The liquid base for the sauce, bringing savory chicken flavor throughout. Choose a good quality broth.
- Milk: Adds creaminess and richness to the sauce, balancing the savory notes of the broth.
- Cooked Chicken (Shredded or Chopped): The star of the show! Use leftover chicken breast, thighs, or the meat from a rotisserie chicken.
- Frozen Mixed Vegetables (Thawed): A colorful and convenient blend of peas, carrots, corn, and green beans. Thawing them beforehand ensures even cooking.
- Montreal Chicken Seasoning (Optional): For those who love an extra layer of robust, savory flavor. This seasoning blend adds a delightful kick, but the pot pie is still fantastic without it.
🍲 Adaptations for Dietary Needs: Gluten-Free & Vegetarian Options
One of the beauties of chicken pot pie is its adaptability. We understand that various dietary needs can make enjoying traditional recipes a challenge, but with a few simple tweaks, everyone can savor a comforting slice of this classic dish.
Gluten-Free Version
Making this recipe gluten-free is far simpler than you might imagine, with excellent results:
- Gluten-Free Pie Crusts: The market for gluten-free products has expanded significantly. You can readily find delicious gluten-free pie crusts in the freezer section of most well-stocked grocery stores. If you enjoy baking, you can also prepare your own using a trusted gluten-free pie crust recipe.
- Thickening the Filling: Instead of traditional all-purpose flour, you have a couple of fantastic options:
- Gluten-Free All-Purpose Flour Blend: Many brands offer cup-for-cup gluten-free flour blends that can directly substitute regular flour in equal parts for the roux. Ensure the blend is suitable for thickening sauces.
- Cornstarch: This is a reliable gluten-free thickener. To use cornstarch effectively, always mix equal parts cornstarch with an equal amount of room temperature (or cold) broth or water to create a slurry. It’s crucial not to use heated broth directly, as this can cause the cornstarch to clump. A small glass jar with a lid (like a pimiento jar) is perfect for shaking until uniform. Add this smooth slurry to your sauce and heat, stirring regularly, until it thickens to your desired consistency. Cornstarch provides a glossy finish and is an excellent choice for a smooth sauce.
- Gluten-Free Chicken Broth: Always double-check the label of your chicken broth to ensure it is certified gluten-free. Many brands are, but it’s always best to be vigilant.
Vegetarian Version
Transforming this hearty chicken pot pie into a equally delightful vegetarian pot pie is straightforward:
- Substitute Vegetable Broth: Replace the chicken broth with an equal amount of high-quality vegetable broth. This will provide a savory base without any meat products.
- Replace Chicken with Cannellini Beans: Cannellini beans are an excellent substitute for chicken in terms of texture and protein. Their creamy, mild flavor blends beautifully with the other ingredients. You can also experiment with other firm white beans or even chunky root vegetables like parsnips or potatoes for added substance. Cooked lentils or chickpeas could also work, depending on your preference for texture.
- Additional Vegetables: Feel free to increase the quantity or variety of vegetables to make the vegetarian version even more robust. Consider adding mushrooms (sautéed for extra umami), diced bell peppers, or additional root vegetables.
With these simple adjustments, everyone at your table, regardless of dietary preference, can enjoy a comforting, flavorful pot pie.
📋 Step-by-Step Instructions for Your Homemade Pot Pie
Creating this delicious chicken pot pie is an enjoyable process. Follow these detailed steps for a perfect meal every time:
- Preheat Your Oven: Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that wonderfully flaky and golden crust.
- Prepare the Pie Crusts: If using store-bought deep-dish pie crusts, follow the package directions for a two-crust pie using a 9-inch pie pan. This typically involves placing one crust in the bottom of the pan and allowing it to settle. If you’re making your own homemade crust, roll out half of the dough and gently place it into your pie pan, trimming any excess. Set the other half aside for the top crust.
- Sauté the Aromatics: In a medium-sized saucepan, melt the butter over medium heat. Once the butter is shimmering, add the chopped onion. Cook and stir for approximately 2 minutes, or until the onion becomes tender and translucent, releasing its sweet aroma.
- Build the Roux and Sauce: To the sautéed onions, add the all-purpose flour, salt, and pepper. Stir continuously for about 1 minute until the mixture forms a thick paste, or “roux.” This roux will be the foundation of your thickened sauce. Gradually, pour in the chicken broth and milk, whisking constantly to prevent lumps. Continue cooking and stirring over medium heat until the sauce comes to a gentle boil, thickens, and becomes bubbly.
- Combine Filling Ingredients: Once the sauce is thickened, remove the saucepan from the heat. Stir in the cooked chicken (shredded or chopped) and the thawed frozen mixed vegetables. Mix everything thoroughly to ensure the chicken and vegetables are evenly coated with the rich, creamy sauce. If using, now is the time to add Montreal Chicken Seasoning to taste.
- Assemble the Pie: Spoon the entire chicken mixture evenly into the bottom pie crust that you’ve already placed in your pie pan. Take the second pie crust (or the remaining rolled-out homemade dough) and carefully place it over the filling. Trim any excess dough from the edges, then crimp or press the edges of the top and bottom crusts together to seal them securely. This helps to keep the filling moist and contained.
- Vent and Bake: Using a sharp knife, cut several small slits or decorative vents in the top crust. These vents allow steam to escape during baking, preventing the crust from becoming soggy and ensuring even cooking. Bake in your preheated 425°F (220°C) oven for 30 to 40 minutes, or until the top crust is beautifully golden brown and the filling is bubbling.
- Prevent Over-Browning (Optional): If you notice the edges of your pie crust are browning too quickly during the last 15-20 minutes of baking, you can cover them loosely with strips of aluminum foil. This will protect the crust edges while the rest of the pie continues to cook.
- Rest Before Serving: Once baked, remove the chicken pot pie from the oven and let it stand for about 5 minutes before slicing and serving. This resting period allows the filling to set slightly, making it easier to serve clean slices.
And there you have it – a magnificent, homemade chicken pot pie ready to delight! Serve it warm and enjoy every comforting bite.
💭 Expert Tips for Pot Pie Perfection
To elevate your chicken pot pie from great to absolutely unforgettable, here are a few extra tips:
- Prevent a Soggy Bottom Crust: For the crispiest bottom crust, consider pre-baking (blind baking) your bottom crust for 8-10 minutes before adding the filling. This is especially helpful if your filling is very moist. Also, ensure your filling isn’t too hot when you add it to the raw crust.
- Egg Wash for Golden Shine: For an extra golden-brown and shiny top crust, brush it lightly with an egg wash (one egg beaten with a tablespoon of water or milk) before baking. This also helps the crust crisp up beautifully.
- Don’t Overfill: Be mindful not to overfill your pie pan. Leave a small margin (about ½ inch) from the top edge of the crust to prevent bubbling over during baking.
- Season Generously: Taste your filling before spooning it into the crust. Adjust salt, pepper, and any other seasonings (like Montreal Chicken Seasoning) as needed. Remember, the crust will mellow some of the flavors.
- Leftover Filling is a Bonus: You may find you have a bit of extra filling, depending on the exact size of your pie pan and the thickness of your crust. Don’t discard it! This leftover filling is delicious on its own or can be served as an extra side with any pot pie leftovers. It will thicken even more as it cools, making it a fantastic addition.
❄️ Freezer Instructions: Make Ahead and Enjoy Later
Chicken pot pie is an excellent make-ahead meal that freezes beautifully, allowing you to enjoy homemade comfort food even on the busiest days. You have a couple of options for freezing:
- Freezing the Filling Separately: The savory filling can be prepared entirely ahead of time and frozen. Simply allow the cooked filling to cool completely, then transfer it to an airtight freezer-safe container or a heavy-duty freezer bag. It can be stored in the freezer for up to 3 months. To use, thaw the filling in the refrigerator overnight, then gently reheat it on the stovetop or in the microwave until the chill is off before assembling your pie as usual with fresh pie crusts.
- Freezing an Unbaked Pie: You can assemble the entire pie (with both crusts and filling) and freeze it unbaked. Tightly wrap the pie in several layers of plastic wrap, then an outer layer of aluminum foil. Freeze for up to 1-2 months. When ready to bake, remove from the freezer, unwrap, and bake directly from frozen. You will likely need to increase the baking time to about 60-75 minutes at 375°F (190°C), covering the edges with foil if they brown too quickly. The crust might not be quite as flaky as a freshly assembled pie, but it will still be delicious.
- Freezing a Baked Pie: If you have leftover baked pot pie, you can freeze individual slices or the entire pie. Allow it to cool completely, then wrap tightly as described above. Reheat frozen slices in the oven at 350°F (175°C) until heated through, approximately 30-45 minutes.
Having a frozen chicken pot pie (or just the filling) on hand is a fantastic way to ensure a wholesome, homemade meal is always within reach.
Recipe Card: Classic Chicken Pot Pie
Chicken Pot Pie
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Ingredients
- 12 ounces pkg. deep dish pie crusts or homemade equivalent
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all purpose flour
- Salt and pepper, to taste
- 14 ounces can chicken broth or homemade equivalent
- ½ cup milk
- 2-½ cups cooked chicken, shredded or chopped
- 2 cups frozen mixed vegetables, thawed
- Montreal Chicken Seasoning, to taste (optional)
Instructions
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Heat oven 425°F.
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Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan or prepare your own crusts.
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Melt butter in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended.
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Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well.
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Remove from heat. Spoon chicken mixture into crust-lined pie pan. Top with second crust and seal edges.
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Cut slits in several places in top crust. Bake at 425°F for 30-40 minutes or until crust is golden brown. Cover edge of crust with strips of foil during last 15-20 minutes of baking if necessary to prevent excessive browning. Let stand 5 minutes before serving.
Notes
Making this recipe gluten-free is easier than it seems:
- Gluten-free pie crusts can be found in the freezer section of many grocery stores (or you can make your own).
- Use GF all-purpose flour or cornstarch to thicken the filling. If you use cornstarch to thicken the filling, mix equal parts cornstarch and room temperature broth (do not use heated broth). I usually mix it in a small glass jar with a lid (like an old pimiento jar) and shake it well until the consistency is uniform. Add the mixture to the sauce and heat until thickened, stirring regularly.
- Be sure your chicken broth is gluten-free.
Vegetarian version
For a vegetarian pot pie, use vegetable broth instead of chicken broth and substitute cannellini beans for the chicken.
Notes
You may have extra filling leftover. I save mine and use it for extra on the side with leftovers since the filling thickens with time.
Nutrition per serving
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Love the idea of a comforting, homemade chicken pot pie but not ready to bake it just yet? Pin this recipe to your favorite Pinterest board so you can easily find it whenever that craving for a flaky crust and creamy filling strikes! It’s a perfect addition to your collection of family-friendly meals and weeknight dinner ideas.
Serving Suggestions: What to Pair with Your Pot Pie
A classic chicken pot pie is a meal in itself, but it can be wonderfully complemented by simple side dishes that enhance its rich flavors without overpowering it. Consider serving your pot pie with:
- A Fresh Green Salad: A light, crisp salad with a vinaigrette dressing offers a refreshing contrast to the richness of the pie.
- Steamed Green Beans or Asparagus: These add a touch of fresh green vibrancy and extra vegetables to your plate.
- Cranberry Sauce: A dollop of homemade or store-bought cranberry sauce can offer a delightful tart counterpoint, especially during the colder months.
- Dinner Rolls or Crusty Bread: Perfect for soaking up any extra creamy filling!
The Enduring Appeal of Homemade Comfort Food
In a world of fast-paced lifestyles and quick-fix meals, taking the time to prepare a homemade chicken pot pie is an act of culinary love. It’s more than just a dish; it’s a sensory experience – the comforting aroma filling your kitchen, the satisfying crunch of the first bite into a flaky crust, and the warmth of a rich, savory filling. This recipe empowers you to create that experience, offering flexibility for dietary needs and practical tips for busy schedules. Whether you’re a seasoned chef or a beginner, this ultimate chicken pot pie recipe is designed to bring joy and deliciousness to your table. We hope you and your loved ones cherish every heartwarming mouthful of this timeless comfort food.