The Best Homemade Chicken Pot Pie

The Best Homemade Chicken Pot Pie - Easy to make and freeze - FamilyFreshMeals.com

How to Make Chicken Pot Pie

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.

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The Best Homemade Chicken Pot Pie -- Slice of pie on a white plate

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.

This really is The Beast Homemade Chicken Pot Pie. 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 ingredients list and directions at bottom of post) 
DIRECTIONS:

  1. In a large pot, add butter, potatoes carrots, onion, celery and garlic. Sauté until tender. Stir in flour until blended.The Best Homemade Chicken Pot Pie - Saute vegetables in a pot
  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.The Best Homemade Chicken Pot Pie - Sauted vegetables with broth, cream and peas
  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.The Best Homemade Chicken Pot Pie - Pie being brushed with egg wash
  5. Bake at 375 for 30-35 minutes or until golden. Let stand for 10 mins before cutting.Slice of the Best Homemade Chicken Pot Pie on a white plate

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. Pre heat oven to 375-degree F and bake until lightly browned and bubbly, about 40 to 45 minutes. Oven times will vary.

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Corey, Darryl, Big D & Little D

 

4.98 from 68 votes

The Best Homemade Chicken Pot Pie

Author Corey Valley
This recipe for The Best Homemade Chicken Pot Pie pot pies, so you can do one meat and one veggie, or you can make one and freeze the other for later!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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 broth 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

Instructions

  • 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, 1/2 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 30-35 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. Pre heat oven to 375-degree F and bake until lightly browned and bubbly, about 40 to 45 minutes. Oven times will vary.

Video

Notes

This recipe makes 2 pies. You can either bake both or freeze one for later. The nutritional facts reflect 16 total servings (2 pies)

Nutrition

Calories: 280kcal | Carbohydrates: 18g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 456mg | Potassium: 282mg | Fiber: 1g | Vitamin A: 2210IU | Vitamin C: 9.8mg | Calcium: 31mg | Iron: 2.1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

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4.98 from 68 votes (20 ratings without comment)

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164 Comments

  1. Goodness, this looks scrumptiously delicious!!!! Pinned. Thanks for sharing.

    1. The weather turned chilly quickly which sent me in search of a warm comforting meal for dinner. I came across this one. It was easy to prepare. Made both pies for six adults. We didn’t have a pea left in the pans! Delicious recipe! It’s a keeper for sure. The only thing I added was a little thyme. Thank you. My family loved it.

    2. Allison Mingo says:

      5 stars
      This is THE BEST chicken pot pie!! So easy to make and it’s delicious. I used leftover Thanksgiving turkey instead of chicken this time and it was amazing. Thank you!

  2. 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.

    1. Ruth, the 15oz package of pie crust has 2 pie crusts in 1 package 🙂

    2. 5 stars
      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?

    3. 5 stars
      You do not use a crust on the bottom of the pie… just the top.

    4. 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. =(

    5. 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!

    6. Make a apple pie too.

    7. What do I put on top of the pies? Do I buy a dough?

    8. You can buy refrigerated pie crusts Beth.

    9. Vaydah Van winden says:

      Yes, you will need two packages. Even though there is two crusts you are using on for the top. So one pie requires one package.

    10. Eileen Willis says:

      There is only pie crust on top so one pkg of 2 pie crusts serve 2 pies

    11. Shannon Howell says:

      Only if you want pie crust on top and bottom. I did so I bought two boxes of crust.

  3. I couldn’t help but notice that there is no crust to line the bottom in the directions? Why is this?

    1. That is just this style of potpie 🙂

    2. Jeffrey Bleiler says:

      5 stars
      Corey, I like a bottom crust for my Potpies. If I do a bottom crust would I have to increase the cooking time or make any temperature changes? Great recipe, but can’t stop myself from modifying.

    3. If you do a bottom crust, I would par-bake it for about 5-10 mins before putting the filling it to keep it crispier. Other than that, I wouldn’t change anything. I hope that helps 🙂