The Best Homemade Chicken Pot Pie
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.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
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:
- 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.
Do you love Family Fresh Meals? Never miss out on a FUN new meal or idea and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!
XO
Corey, Darryl, Big D & Little D
The Best Homemade Chicken Pot Pie
Email this recipe!
Get this recipe emailed straight to your inbox!
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
Nutrition
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.
Did You Make This Recipe?
Make sure to share it with me below!
Your recipe says garlic salt but big listed in ingredients. Do you mean the 1tsp table salt?
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
Hi, it says garlic salt under instructions #2. I used fat free milk because I did not have cream and it still turned out well. Also, added some Herbs Au Provence because I like them with chicken. This was delicious and it will be my go to from now on.
Thank you for this comment.. I was hoping to skip the cream also.
My mother begs me to make this although I did alter it a bit. I use fresh green beans (saute them with the other veggies) plus a hatch or Anaheim chili. Of you scrap everything out of the chili the heat leaves it but the taste it gives off is incredible. My mother keeps telling me to cook it for a man so I can have a husband 😉 I am a caregiver and have made this then popped it in the freezer for my clients and they all swear by it. Also I boil a whole chicken that is stuffed with season salt, Adobe season, a smidge of Curry and ginger and the seasonings suggested here.
How do you think this would turn out using almond milk instead of cream?
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.
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!
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”.
How did you do that… I was thinkin cream of chicken as well but with everything already in there wouldnt it be really soupy? Or did you leave out the broth and cream and just use the soup?
I would leave everything the same and add the can of soup.
I did the same, with the cream of chicken. Worked out well.
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!
That is a really good idea!