Classic Chicken Pot Pie

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This classic chicken pot pie is a family favorite. Combine a buttery and flaky crust with a creamy sauce, a good amount of chicken and vegetables. The perfect comfort food in a pie.

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Classic chicken pot pie
Classic chicken pot pie

Chicken pot pie is a savory pie that is filled with cooked chicken, onion, carrot, and peas nestled in a creamy sauce. With a flaky, buttery crust on the bottom and top, it is homemade comfort food.

Pie Crust That Has Been Docked, Ready for Pre-Baking
Pie Crust That Has Been Docked, Ready for Pre-Baking

Make Your Own Pie Crust- or Not

Save time by using a purchased pie crust. No worries.  However, if you have a few more minutes, make your own pie crust. So easy and I think a bit more flaky and buttery tasting. Try this no-fail short crust recipe.

Short Crust Recipe
Short Crust Recipe

Keep the Bottom Crust Crisp and Flaky

It kind of bothers me when I have a pie, whether it is sweet or savory and the bottom crust is not done or just plain soggy. The crust taste and texture adds so much to a pie recipe that it is important to get it right. There are three ways this can be done.

First, make sure that the filling is thick. This will allow less of the juices to penetrate the bottom pastry.

Second, brush a beaten egg mixed with a tiny bit of water on the bottom crust before adding the filling. This will create a moisture barrier over the pie crust, which will protect the crust and leave it flaky with no pre-baking.

Third, prebake the bottom crust. You’ll be amazed at how much of a difference this will make. Just 20 minutes at 350 degrees Fahrenheit will do the trick. Or speed up the process a bit 425 degrees for 7 minutes. Make sure to dock the bottom crust before baking. This helps release the moisture and prevents the crust from bubbling. Another method to help Keep the Dough Shape. Simply take a piece of parchment paper and cut it into a circle larger than the container. Press it into the crust so that the edges are sticking above the pan. Fill the pan with dry rice, dry beans, or pie weights.

Make a Chicken Pot Pie for a Crowd

Here is a recipe that is wonderful to make when you have more people to feed. I like to make this when a family member, friend, or neighbor is in need of a casserole. We still bring food to our loved ones that are in need. Make the filling and use biscuits on top, which bake up to a flaky and buttery top crust.

Pot Pie with a Few Slices Gone Already
Pot Pie with a Few Slices Gone Already

Freezing the Pot Pie

This is a wonderful recipe to freeze. Freeze the uncooked pie by assembling the pie and placing it in an airtight container. Alternatively, bake the pie and let it cool. Then place in an airtight container before freezing. Both will keep for a few months.

When cooking from the frozen state, the top crust may get too done before it is hot and bubbly; therefore, I like to thaw a bit first and then place in the oven. If you see the edges getting overdone, cover the edges of the pie with tin foil to protect them.

Reheating Chicken Pot Pie

While you could quickly reheat this in the microwave, the crust texture will suffer. I love the flakiness of the crust; therefore, I like to reheat my pot pie in the oven. Put in an oven-safe container and bake 15-20 minutes until the filling is hot.

Slice of Savory Chicken Pot Pie
Slice of Savory Chicken Pot Pie

Chicken or Turkey Pot Pie

The chicken in this recipe can be swapped out for turkey.  A perfect recipe for using up those Thanksgiving and Christmas Turkey leftovers.

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Further, save even more time by using a rotisserie chicken. When I see a rotisserie chicken on sale in the store, I will often purchase two. We will enjoy one right away as a meal.

However, the second one, I remove all the chicken meat and cut into bite-sized pieces. Place in a freezer container and freeze. Then when I want to make a quick recipe, my chicken is already done. Perfect for a quick homemade chicken soup, white chicken chili, or chicken with vegetables in a delicious brown sauce.

A delicious chicken pie made from scratch with carrots, peas, and celery.

Baked Chicken Pot Pie Ready to Eat
Baked Chicken Pot Pie Ready to Eat

Recipe Tips

Pre-bake the bottom pie crust. While this is baking, start the filling.

While the chicken, carrots, peas, potatoes, and celery are cooking in a larger kettle, start a smaller pan with the onions in butter.

When they are soft and translucent, add the flour, salt, pepper, and celery seed. Cook for 1-2 minutes while stirring. Then slowly add in the chicken broth and milk. Simmer over a medium-low heat stirring often, until thick.

Remove the mixture from the heat and pour into the kettle with the chicken, carrots, peas, potatoes, and celery. Stir to combine.

Allow to cool for 10-15 minutes before serving. This will help the filling continue to thicken a bit before slicing.

Classic chicken pot pie
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5 from 1 vote

Classic Chicken Pot Pie

This classic chicken pot pie is a family favorite. Combine a buttery and flaky crust with a creamy sauce, a good amount of chicken and vegetables. The perfect comfort food in a pie.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course, Main Dish
Cuisine: American
Keyword: chicken, Comfort food, meat pie, savory pie
Servings: 8 Servings
Calories: 506kcal

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Pound Chicken cut into bite-sized pieces
  • 1 Cup Carrots Sliced or frozen
  • 1/2 Cup Green Peas fresh or frozen
  • 1 Stalk Celery Sliced
  • 1 large Potato Peeled and diced (about 1 cup)
  • 1/3 Cup Butter
  • 1/3 Cup Onion Diced – medium-sized onion
  • 1/3 Cup All-Purpose Flour
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1/4 Teaspoon Celery Seed
  • 32 Ounces Chicken Stock
  • 2/3 Cup Milk
  • 2 9-inch Pie Crusts homemade or store bought
  • 1 medium Egg optional

Instructions

  • Pre-bake the bottom pie crust. Make sure to dock the pie crust (pierce with a fork about 1-inch apart). Bake at 350 degrees Fahrenheit for 20 minutes. While this is baking, start the filling.
    Pie Crust That Has Been Docked, Ready for Pre-Baking
  • In a kettle, add the olive oil and start cooking the chicken, carrots, peas, potatoes, and celery. While they are cooking, start a smaller pan with the onions in butter.
    Starting the Chicken Pot Pie Filling in a Kettle
  • When they are soft and translucent, add the flour, salt, pepper, and celery seed. Cook for 1-2 minutes while stirring. Then slowly add in half of the chicken broth and milk. Simmer over a medium-low heat stirring often, until thick.
  • Remove the mixture from the heat and pour into the kettle with the chicken, carrots, peas, potatoes, and celery. Stir to combine. Add the rest of the broth.
    Stirring the Chicken Pot Pie Filling
  • Pour into the pre-baked pie crust.
    Filling the Pre-Baked Pie Crust with the Classic Chicken Pot Pie Mixture
  • Cover with the top crust and seal the edges. Cut small slits in the top crust. This allows the steam to escape. If you want to have that golden pie crust color, brush with a beaten egg just before baking.
  • Bake for 30 minutes at 375 degrees Fahrenheit or until the top crust is golden brown.
    Baked Chicken Pot Pie Ready to Eat
  • Allow to cool for 10-15 minutes before serving. This will help the filling continue to thicken a bit before slicing.
    Slice of Savory Chicken Pot Pie

Video

Nutrition

Calories: 506kcal | Carbohydrates: 48g | Protein: 16g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 559mg | Potassium: 549mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2836IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 3mg

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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.

Pie Recipes

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