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.
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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.
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The Best Homemade Chicken Pot Pie
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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?
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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.
Awesome Rena! Thank you!
I made this wonderful Chicken Pot Pie…First ones ever I paid attention and read it twice.Wanted to print it but we can’t figure out our wireless printer!Da!Anyway it was delicious and I made my own pie crust!We liked it since it didn’t have all those cream soups!!I will definitely make it again!I used HalfnHalf instead of heavy cream.Thanks for sharing?
Would you suggest a glass, metal nonstick, or disposable pie pan? Thanks!
I have used both glass and a ceramic nonstick pie pan.
Could you use this recipe to make it beef pot pie and change the broth to beef flavor?
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 🙂
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