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.
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If I only plan on making one pie and don’t have heavy cream, what adjustments should I make?
You would just cut the ingredients for the filling in half. If you dont have heavy cream, I’m wondering if perhaps you can use some evaporated milk, as it is a thicker milk. Otherwise I think regular milk would be fine. It just may not be as rich and your filling may be less thick. But you could probably increase the flour by a tablespoon or 2 to compensate for the thinner consistency.
The recipe asks for 3 cups of chicken but omits the word Broth. Then it says it cooks for 1 hour and 15 mins but in the directions it says cover and cook for 40 to 45 mins step 4… but then adds step 8- bake at 425 for 30 mins reduce heat, remove foil and cook another 55 to 69 mins. The ingredients lists salt but the directions call for garlic salt- and you already added three cloves. My pie turned out fine but I threw out this recipe.
Hi Dean, I am so happy your pie turned out great! Sorry for the confusion. As written in the post, this recipe makes 2 pies. You can bake both or freeze one. As indicated in the post, the cooking directions you saw at the bottom are directions for using a frozen one.
I love this dish. I add cheese to it and pie crust at the bottom. Cook for about 10 minutes than but in the mixture and top pie crust…. Amazing.
Am I supposed to bake the one I want to freeze first? Or can I put it in the freezer uncooked?
You can put it in the freezer uncooked.
This CPP is absolutely delicious! I made both for a family gathering and both were eaten up–not a bite left! My brother in law had thirds! It was delicious. Perfect ratios on everything. I shredded a rotisserie chicken and the flavor was just fantastic. I added a crust to the bottom and baked for a few minutes longer–I know, I know, “real” CPP doesn’t have a bottom, but I like it with one. Thank you for a great recipe–I just printed it and it’s going in my family favorites binder.