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I love this Chicken Pot Pie recipe because it makes not one dinner but two… or more depending on how many people you are feeding! When I make this recipe I like to bake one pie right away and the second I store in the freezer. In the past, I have doubled this recipe to help fill my freezer with quick, easy meals. When the pies are frozen they go straight from freezer to oven so there is no need to worry about planning ahead and defrosting them!
How to make Chicken Pot Pie
Before you begin to cook anything you are going to need to prep some ingredients. For your chicken breast it doesn’t matter how they are cooked and whether they are shredded or cubed. I usually will cook the chicken in the same pan before I do the vegetables or cook it ahead of time in the crock pot and shred it up! The choice is yours. Aside from the chicken, you are going to want to wash, peel and chop the carrots, onions, celery, and potatoes. Then you are ready to go!
In a large pot, heat your oil and add in the carrots, celery and onion. Cook until soft. Add broth and potatoes and cover. Bring to a simmer and cook until the potatoes are soft and most of the broth has been reduced. Stir in your peas and chicken and remove from the heat.
Now, time to make your sauce. In a smaller sauce pan bring the broth and 1/2 cup of the milk to a simmer. While that is heating up, mix together flour, salt, pepper, sage and rest of milk until it is well combined. Once the broth mixture is simmering slowly stir in the flour mixture. Continue stirring and bring to a simmer again. Cook about 5-8 minutes until thick. Then, stir the sauce into your vegetable mixture.
Next, assemble the pies:
Once your filling is ready, line your two pie plates with crust. This time around I used pre-made crust from the grocery store to save some time. My favorite store bought brand is Pillsbury. However, if you have a few extra minutes this recipe will make an excellent crust. Be sure to double that recipe so you have enough crust for two pies. Next, fill the two pies with filling. Sometimes I have a little extra leftover that I save and have as a cup of soup!
Then, top with the second crust and pinch ends to keep the filling sealed inside. Cut your slits and you are ready to bake or freeze! When the pies haven’t been frozen they will bake at 350 degrees for 45-60 minutes and when they are frozen it can take about 60-80 minutes. You are looking for the crust to be lightly golden and the filling to bubble!
If you are going to freeze them I triple wrap them in saran wrap and put a paper in between the last two layers with the details and date. The pies should be good in the freezer for about 3 months, potentially longer if you’re freezer isn’t opened often.
***Important NOTE: when you bake the pies place a baking sheet under the pie on the next rack to catch any filling that may bubble over! Do not bake directly on another pan so the bottom crust is able cook.
Once your pies are cooked let cool for a few minutes. Then, serve and enjoy your Chicken Pot Pie!
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Looking for more dinner ideas? Be sure to check out our Crock Pot Chuck Roast with Potatoes, Turkey Lasagna Soup, Healthy Lemon Chicken Orzo Soup, Chicken Broccoli Alfredo Lasagna, Mozzarella Stuffed Turkey Meatballs, Turkey Stuffed Peppers, Hamburg Soup and Fried Eggplant with Arugula Caprese Salad.
Chicken Pot Pies
I love this Chicken Pot Pie recipe because it makes not one dinner but two… or more depending on how many people you are feeding!
- 1 1/2 pounds cooked chicken breast, chopped or shredded
- 1 cup carrots, chopped
- 1 cup onion, chopped
- 1 cup celery, chopped
- 2 cups potatoes, chopped
- 2 tbsp olive oil
- 1 1/2 cup chicken broth
- 1 cup peas
- 4 pie crusts (2 for each pie)
- 1 1/2 cup milk
- 2 1/2 cup chicken broth (for sauce)
- 3/4 cup flour
- 1 tsp sage
- 1 tsp pepper
- 1 1/2 tsp salt
- In a large pot, heat your oil and add in the carrots, celery and onion. Cook until soft.
- Add broth and potatoes and cover. Bring to a simmer and cook until the potatoes are soft and most of the broth has been reduced.
- Stir in your peas and chicken and remove from the heat.
- In a smaller sauce pan bring the broth and 1/2 cup of the milk to a simmer.
- While that is heating up, mix together flour, salt, pepper, sage and rest of milk until it is well combined.
- Once the broth mixture is simmering slowly stir in the flour mixture. Continue stirring and bring to a simmer again. Cook about 5-8 minutes until thick.
- Stir the sauce into your vegetable mixture.
- Line your two pie plates with the bottom crust.
- Evenly fill with pie filling. If you have any extra save it to have as a cup of soup.
- Top with second crust and pinch edges. Cut slits for venting.
- Bake at 350 degrees for about 45-60 minutes or wrap and freeze. When frozen bake straight from freezer without defrosting for 60-80 minutes or until crust is golden and filling is bubbling. ***Place a baking sheet on the rack below the pie to help catch any filling that may bubble over!
- Serve and enjoy!
When you bake the pies place a baking sheet under the pie on the next rack to catch any filling that may bubble over! Do not bake directly on another pan so the bottom crust is able cook.
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Nutrition Information:Yield: 12 Serving Size: 1/6th pie
Amount Per Serving: Calories: 476Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 52mgSodium: 919mgCarbohydrates: 48gFiber: 4gSugar: 5gProtein: 25g