Chicken Pot Pie

Introduction

Nothing beats the comforting embrace of a homemade chicken pot pie. This recipe delivers a creamy, savory filling packed with tender chicken and vegetables, all encased in a flaky, golden-brown crust. You’ll love how the simple ingredients come together to create the ultimate cozy meal.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 60 minutes

Servings: 6

Ingredients

• 3 boneless skinless chicken breasts ((cooked and shredded- see below))
• 1 cup yellow onion, chopped
• 1 cup carrots, peeled and chopped small
• 3/4 cup celery, chopped small
• 1/2 cup (1 stick) butter
• 2 tablespoons vegetable or canola oil
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 3/4 cup heavy whipping cream
• 1 small bag frozen peas ((10 to 12-ounces))
• 1 small bag frozen corn ((10 to 12-ounces))
• 1 small bag frozen pearl onions (optional)
• 1 tablespoon fresh rosemary (chopped finely)
• 1 tablespoon fresh parsley (chopped finely)
• salt and black pepper to taste
• pie crust for double crust ((homemade or store-bought))

Instructions

1. Preheat your oven to 425°F (220°C). Have your pie crusts ready, one for the bottom and one for the top.
2. In a large skillet or Dutch oven, heat the vegetable or canola oil over medium-high heat. Add the chopped yellow onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
3. Add the butter to the skillet. Once melted, sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste out.
4. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens.
5. Stir in the heavy whipping cream, followed by the shredded chicken, frozen peas, frozen corn, and frozen pearl onions (if using).
6. Add the fresh rosemary and parsley. Season generously with salt and black pepper to taste. Remove the filling from the heat.
7. Roll out one pie crust and fit it into a 9-inch deep-dish pie plate. Pour the warm filling into the crust.
8. Roll out the second crust and place it over the filling. Crimp the edges to seal, and cut 4-5 slits in the top to allow steam to escape.
9. Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let the pot pie rest for 10-15 minutes before serving to allow the filling to set.

Variations

• Individual Pot Pies: Divide the filling among 6 oven-safe ramekins or bowls. Top each with a round of pie crust or puff pastry for a personal touch.
• Biscuit Topping: Skip the top pie crust and instead spoon the filling into a baking dish. Top with homemade or canned biscuit dough and bake until golden.
• Herb Swap: Substitute the rosemary and parsley with other fresh herbs like thyme, sage, or tarragon for a different flavor profile.
• Pot Pie Soup: Thin the filling with an extra cup of chicken broth and cream, skip the crust, and serve it as a hearty, creamy soup.

Tips for Success

• For the cooked chicken, you can quickly poach the breasts in the chicken broth you’ll use in the recipe, then shred. This adds extra flavor.
• Letting the filling cool slightly before adding it to the bottom crust helps prevent a soggy bottom.
• If your crust edges are browning too quickly, cover them with strips of aluminum foil or a pie crust shield.
• For a deeper golden color, brush the top crust with an egg wash (1 egg beaten with 1 tbsp water) before baking.

Storage & Reheating

Store leftover pot pie, covered, in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F (175°C) for 15-20 minutes until hot throughout. The microwave can be used but will soften the crust.

FAQ

Can I use rotisserie chicken?

Absolutely. Using about 3 cups of shredded rotisserie chicken is a fantastic time-saver and adds great flavor.

Can I make this ahead of time?

Yes. Prepare the filling completely, let it cool, and store it in the fridge for up to 2 days. Assemble with the crust just before baking.

Can I use fresh vegetables instead of frozen?

You can, but ensure they are chopped small and fully cooked in step 2. For peas and corn, add them fresh in step 5 and cook for a minute before proceeding.

My filling seems too thin. What should I do?

Let it simmer a few minutes longer to reduce and thicken. You can also make a quick slurry with 1 tbsp cornstarch and 2 tbsp cold water, stir it in, and simmer for another minute.

Do I have to use both a bottom and top crust?

No, you can make it with just a top crust. Simply pour the filling into a greased 9×13 inch baking dish and cover with the rolled-out crust.

Can I freeze the pot pie?

It’s best to freeze before baking. Assemble the pie, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Bake from frozen, adding 15-20 minutes to the bake time.