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Homemade Chicken Pot Pie is the ultimate comfort food! The combination of flaky crust and creamy chicken pot pie filling is to die for. This recipe makes more than one pie so you can feed a crowd or save one in the freezer for another day!
Ingredients for Homemade Chicken Pot Pie
This recipe comes with a completely homemade pot pie filling. No cream of chicken soup here! I promise it is simple to make and totally worth it. For this recipe you will need:
- cooked chicken breast, chopped or shredded- this is a perfect recipe for rotisserie chicken or any leftover chicken you may have on hand.
- carrots
- onion
- celery
- potatoes
- olive oil
- chicken broth
- peas
- pie crusts- homemade or store-bought
- milk
- all purpose flour
- sage
- black pepper
- salt
See the recipe card below for full directions and ingredient amounts. This recipe is great to double if you want to stock up your freezer with easy to cook meals!
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 saucepan, 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.
Assemble the Chicken Pot Pies
Once your filling is ready, line your two pie plates with crust. This time around I used store-bought pie crusts from the grocery store to save some time. My favorite store bought brand is Pillsbury.
However, if you have a few extra minutes this Homemade Pie Dough 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, add the top crust and pinch ends to keep the filling sealed inside. Cut a couple of slits into the top of the pie. Combine egg and water for egg wash. Brush over pie before baking. If you are freezing the pie do not brush with egg wash until ready to bake.
Bake or Freeze Pot Pies
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 brown and the filling to bubble!
If you are going to freeze them I triple wrap unbaked pies in plastic 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. Frozen pot pie can be brushed with egg wash before going right into the oven. They do not need to be defrosted first.
***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! Don’t forget to pick a couple of side dishes to pair with your chicken pot pie!
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Of course! Leftover turkey from thanksgiving is perfect for this recipe. Shred it up or chop it up and add just as you would the chicken in this recipe. Pot Pies are the best way to use up leftover chicken or turkey.
Yes, you will need to make a couple of swaps. Swap the chicken broth for vegetable broth. Then, leave out the chicken. You can add more vegetables to make up for the chicken such as green beans or sweet potatoes.
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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!
Ingredients
- 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
- 1 egg
- 1 tbsp water
Instructions
- 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.
- Combine egg and water for egg wash. Brush over pie before baking.
- 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 brown 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!
Notes
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 pieAmount Per Serving: Calories: 476Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 52mgSodium: 919mgCarbohydrates: 48gFiber: 4gSugar: 5gProtein: 25g