Homemade Chicken Pot Pie (make one freeze one, with vegetarian version)

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ByCorey Created Updated

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Chicken pot pie in a baking dish with 1 piece cut out of itAhhh, Homemade Chicken Pot Pie. I have always loved pot pie. It is a combination of two of my favorite things. Pie & veggies. Darryl and I got to talking the other day about prepackaged vegetarian meals Morning Star Farms used to make, but didn’t anymore.

He REALLY missed their vegetarian Chik’n Pot Pie. I thought it would be great to make a FRESH vegetarian potpie for him. I also had some leftover rotisserie chicken sitting in my fridge from our last Super Target trip, (Archer Farms = best rotisserie chicken EVER) so I though I would make two pies!

Please keep in mind, these recipe makes 2 potpies. Don’t have a vegetarian hubby to make a separate pie for? NO worries, this recipe can also be a “make one, freeze one” potpie recipe. PERFECT! I will give you directions on how to freeze the one and then use later. Hope you enjoy! XO Corey

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.

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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.

4.50 from 4 votes
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Chicken Pot Pie (make one freeze one, with vegetarian version)

12
Prep Time 15 minutes
Total Time 15 minutes

Ingredients
 

  • 2 medium potatoes peeled anc cut into 1in pieces
  • 3 medium carrots cut into 1in pieces
  • 1 medium onion
  • 1 rib of celery
  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 6 Tbsp all purpose flour
  • 3 cups chicken or veg broth for veg version
  • 4 cups cooked chicken meat shredded or cubed (or Morning Star Chik'n Strips, cooked and cubed)
  • 2/3 cups frozen peas
  • 1/2 cup plus 1 Tbsp heavy cream divided
  • 1 Tbsp minced parsley
  • 1 tsp garlic salt
  • 1/4 tsp pepper
  • 1 package 15 oz refrigerated pie pastry
  • 1 egg

Instructions

  • In a large pot, add butter, oil , potatoes carrots, onion and celery.
  • Saute 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 parsely, garlic salt and pepper.
  • Stir in chicken (or fake chik'n).
  • 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.

Notes

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.

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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4.50 from 4 votes (2 ratings without comment)

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32 Comments

  1. Mary Anne Givens says:

    I want to make a pot pie on Friday and serve on Sunday. What would my process be?

    Reply

    1. I would do the frozen direction Mary 🙂

  2. This is difently the best Chicken Pot Pie I have ever made. Somehow, I found a version that had the garlic salt left off the recipe, but was still great! I have a very picky husband and he actually loved it!! Win win recipe! Thank you for sharing it! Looking forward to trying other recipes of yours.

    Reply
  3. Staci Justus says:

    Is there a bottom and a top crust? I can’t tell from the pictures. It sounds delicious and I’m looking forward to trying it!

    Reply

    1. No, for this recipe we just use a top crust and make 2 pies. You can always add a bottom crust if you would like. If you do, I would parbake the bottom crust before placing the mixture in.

  4. Arma Suggs says:

    4 stars
    I froze mine before cooking. How would I baked it?

    Reply

    1. There are directions at the bottom of the post on how to cook from frozen form.

  5. Hi, I used this recipe to use up leftover turkey…..we ate one and I froze one. I’m planning to use the frozen one for dinner with our neighbors. What would you suggest I serve with it? I’d appreciate your help planning this dinner.

    Reply

    1. We always like a big salad with our pot pie 🙂