Pop quiz time, everyone: raise your hand if you’ve ever had chicken pot pie.
OK, good. Now, if the chicken pot pie you had was a little single-serving thing that came out of a box in the freezer, put your hand down again. Because you haven’t really had chicken pot pie.
A homemade chicken pot pie is a thing of beauty. It’s a savory blend of chicken, veggies, and potatoes, smothered in a rich, creamy gravy…all baked into a crisp, flaky, golden crust.
Now maybe if you’re a vegetarian, or you share your home with one, you might think you need to settle for frozen pot pies because you can’t make a homemade chicken pot pie without the chicken. Never fear! All you need is a good chicken substitute, like Morning Star Chik’n Strips, and some veggie broth to make the gravy. All the other ingredients – taters, veggies, and TLC – are just the same.
Don’t believe me? Just try it and see. This recipe makes two potpies, so you can do one meat and one veggie, or you can make one and freeze the other for later. Then you get the best of both worlds – a homemade pie that needs no work except heating up.
NOTE: This recipe make 2 pies. If you are only wanting 1, cut ingredients in half.
The Best Homemade Chicken Pot Pie
(printable version at bottom of post)
INGREDIENTS:
4 Tablespoons butter
2 medium potatoes, peeled and cut into 1 in pieces
3 medium carrots, cut into 1in pieces
1 medium onion
1 rib of celery
2-3 garlic cloves, minced
6 Tbsp all purpose flour
3 cups chicken (or veg broth for veg version)
4 cups cooked chicken meat, shredded or cubed
2/3 cups frozen peas
1/2 cup plus 1 Tablespoon heavy cream, divided
1 Tablespoon minced parsley
1 teaspoon salt
1/4 teaspoon pepper
1 package (15 oz) refrigerated pie pastries (2 will be in the package)
1 egg
DIRECTIONS:
1. In a large pot, add butter, potatoes carrots, onion, celery and garlic. Sauté until tender. Stir in flour until blended.
2. Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in peas, 1/2 cup cream, parsley, garlic salt and pepper. Stir in chicken.
3. Spoon into two ungreased 9 in pie plates. In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
4. Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges. Cut slits in pasty to vent. Brush top of pies with egg mixture.
5. Bake at 375 for 40-45 minutes or until golden. Let stand for 10 mins before cutting.
NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie,remove from the freezer 30 minutes before baking.
Cover pie loosely with foil. Place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350, remove foil. Bake 55-60 minutes longer or until golden brown.
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Corey, Darryl, Big D & Little D
- 4 Tablespoons butter
- 2 medium potatoes, peeled and cut into 1 in pieces
- 3 medium carrots, cut into 1in pieces
- 1 medium onion
- 1 rib of celery
- 2-3 garlic cloves, minced
- 6 Tbsp all purpose flour
- 3 cups chicken (or veg broth for veg version)
- 4 cups cooked chicken meat, shredded or cubed
- ⅔ cups frozen peas
- ½ cup plus 1 Tablespoon heavy cream, divided
- 1 Tablespoon minced parsley
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 package (15 oz) refrigerated pie pastries (2 will be in the package)
- 1 egg
- In a large pot, add butter, potatoes carrots, onion, celery and garlic. Sauté until tender. Stir in flour until blended.
- Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in peas, ½ cup cream, parsley, garlic salt and pepper. Stir in chicken.
- Spoon into two ungreased 9 in pie plates. In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
- Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges. Cut slits in pasty to vent. Brush top of pies with egg mixture. Bake at 375 for 40-45 minutes or until golden. Let stand for 10 mins before cutting.
- NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie,remove from the freezer 30 minutes before baking.
- Cover pie loosely with foil. Place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350, remove foil. Bake 55-60 minutes longer or until golden brown.
Mary says
Goodness, this looks scrumptiously delicious!!!! Pinned. Thanks for sharing.
Ruth Sales says
If making the two pies, wouldn’t it be necessary to buy two packages of pie crust. The ingredients as written makes two pies.
Corey says
Ruth, the 15oz package of pie crust has 2 pie crusts in 1 package 🙂
Julia says
Yes, Ruth, I agree. I am making it now and it calls for two pie plates with a bottom crust and top crust. You would think it would need two packages of the crust?
Corey says
You do not use a crust on the bottom of the pie… just the top.
Carly says
I’m so confused. I bought pie crusts but am i only needing dough for the top? Where am i to get just crust for the top? I got two pies in one package. And why does it say 1/2 cup of cream parsley but its not in the ingredient list? Is cream of parsley a thing? I need some help, i’m supposed to make this tonight for dinner and dont want to disappoint. =(
Corey says
Hi Carly,
I am sorry the comma isn’t showing up in the recipe card between cream and parsley. They are 2 seperate things. It should read, 1/2 cup cream, parsley. Also, as it is stated in the the beginning of the post, this makes 2 pot pies. You can make 2 and freeze 1. That is why you need 2 crusts 🙂 One for each pie. I hope that helps!
Rachel - The Castejons says
Chicken pot pie is one of my top 5 favorite foods- yours looks delicious! Also, your blog is so well done! 🙂
plasterers bristol says
Yummy recipe. One of my favorites. Thanks for sharing.
Simon
Rae says
I couldn’t help but notice that there is no crust to line the bottom in the directions? Why is this?
Corey says
That is just this style of potpie 🙂
Mary Ann Fay says
Your recipe says garlic salt but big listed in ingredients. Do you mean the 1tsp table salt?
Corey says
Hi Mary Ann 🙂 I am not seeing where it says garlic salt. You do use minced garlic and yes, 1 tsp of salt. I hope that helps
Shanna says
How do you think this would turn out using almond milk instead of cream?
Corey says
I personally have never used almond milk for this recipe. I think it should work fine. The cream is a thicker consistency, so you might not need to add as much almond milk.
Colleen Mackenzie says
My husband and I have been craving a nice homemade pot pie. I looked on line for over an hour before I found one that peeked my interest (and I had all the ingredients on hand) So very glad I did. My husband is the pastry king in the house so he made that and I made the rest. OMG we both love it. EXACTLY the flavour we were looking for. THANK YOU for sharing!
MartiniBeanie says
I made thsee potpies, & added 1 can cream of chicken soup to the gravy/sauce. It was so rich & creamy & delicious. A perfect dinner for a cold wintery night. My family loved it. The perfect “comfort food”.
Stephanie Marie says
I made this and put it into a 3 inch cast iron skillet to bake. My husband loves this and it is awesome . Thank you so much.
Instead of making 2 pies, I made one since our skillet is big enough. Left in an hour. Amazing!
Rena says
We are making the chicken pot pie again and now I am making one with vegetarian chicken. I make it with a double pie crust. I love your recipe and so those my family.
Corey says
Awesome Rena! Thank you!
kristin says
Would you suggest a glass, metal nonstick, or disposable pie pan? Thanks!
Corey says
I have used both glass and a ceramic nonstick pie pan.
Ja says
Could you use this recipe to make it beef pot pie and change the broth to beef flavor?
Leah Fawn says
I have 2 round pans but the clear glass one is 8″ and I believe the white one is ceramic and fits inside the 8″ one so its safe to assume it is probably 7″ or a lil less….how would those work out in regards to the crusts? I know the cruts are for 9″ pies…just trim them? I wish I could post a pic of the 2 round pie dishes I have so you could see what I mean. Thanks in advance, was thinking to try this out tonite 🙂
Mary says
I love this recipe!
I make my own pie crust and freeze it ahead of time to use foer all kinds of things.
I used rotisserie chicken for this, works great.
Thanks for this recipe, I give it 5 stars.
Love to cook
cmr says
What are your thoughts on using pie crust on the bottom? If so, would be pre-bake the bottom crust a little to prevent it being soggy?
Corey says
You can absolutely use a crust on the bottom. Yes, I would pre bake the bottom shell a bit if you do use one.
Joyce says
Would I apply the egg mixture on the pie I plan on freezing?
Corey says
I would wait on the egg mixture until baking.
Charlotte Brown says
This recipe was a hit! I made it for 2 of my grandkids and family last night!! Everyone loved it!! Didn’t get to freeze the second pie as everyone went back for seconds! I think next time I will make it with a bottom crust as well…..just because we all love crust!!! I did add some broccoli and mushrooms which was great. This one is going in my recipe file!! If you make it with no bottom crust you might as well make in two square or rectangular pans since you will be scooping and not slicing!! This would also work well in individual aluminum pans and cut the crust into small rounds!! Great for quick single meals! Thanks for sharing!!