What is Chicken Pot Pie? We call it a delicious excuse to eat pie for dinner! It’s your leftover cooked chicken or turkey and frozen mixed veggies in a buttery, rich sauce; all tucked inside flaky pie pastry.
With all these flavors and textures going on, you’ll get requests to serve it often!
It’s a perfect way to use up leftover turkey after a holiday feast…or you could make extra chicken, next time you have chicken for dinner…to have enough left over for this scrumptious dinner pie later in the week!
How to make Chicken Pot Pie?
This homemade chicken pot pie is easy to make because it slashes the prep time by using refrigerated pot Pie Crusts!
We will show you step-by-step how to make a chicken pot pie recipe with easy-to-follow steps, so no matter if it’s your first time or you are a seasoned pro, the tasty results will turn out every time.
Refer to the recipe for all the specifics, but here’s the scoop about putting together a classic dinner your family will love:
Prepare the Crusts: It could not be simpler! Unroll one of the refrigerated pie crusts and fit it into a pot pie plate.
Make the Sauce: Watch a delicious sauce made with flour, butter and a few seasonings come together and thicken while bubbling on the stove—it is easy to do!
Stir in the all Veggies: Cut up cooked chicken or turkey and thawed mixed veggies get en robed with the rich, buttery sauce, to make a yummy filling for your chicken pot pie.
Fill, Cover, and Bake: Spoon the luscious filling into the pie plate. Add the top crust and bake and before you know it, this best chicken pot pie will be on your plate and ready to savor!
Chicken Pot Pie Ingredients?
Chicken pot pie ingredients are simple and here is a little surprise. you probably have most (if not all) of these ingredients on hand already!
Butter: The rich flavor of butter adds to the potpie of the sauce and helps to thicken the pie to just the right consistency.
Onions: Add so much background flavor to this dinner pie that you will not want to leave them out!
Cooked to give them a mild flavor and soft texture. We add them while making the sauce, so it streamlines the prep and cuts down on dishes!
All-Purpose Flour: This is the thickener, that with the butter, will thicken the sauce to the perfect consistency for becoming the pot pie filling.
Salt and Pepper: Together with onions, these basic seasonings are all that is needed to have a chicken pot pie with amazing flavor!
Milk and Chicken Broth: These two liquids when added to the flour mixture, make a sauce that is just the right consistency.
They each bring flavors to the sauce that give it layers of yummy complexity—without being pretentious or fussy!
Chicken or Turkey: Adds heartiness and savory flavor to our dinner pie.
Mixed Veggies: these are colorful and nutritious, these little gems help to bulk up the dish and make it a complete meal in one!
Refrigerated Pot Pie Crusts: The flaky, tender pie crusts hold all that delicious filling inside and add so much enjoyment to eating this dish, way more than just eating the filling on its own.
What to Serve with Chicken Pot Pie?
The wonderful thing about serving a chicken pot pie (besides the fact your whole family will love it), is that it’s a complete meal in one! Meat, veggies.
And crustmeansn you do not have to serve anything else with this warm and comforting dish—it can stand on its own.
But if you want to know what to serve with chicken pot pie, keep it simple! A crisp, green salad or fruit would be the perfect item to fill your plates.
Try Berry-Pecan Green Salad or this delicious salad if you need a little inspiration. Add a sweet side of orange or apple slices, for a juicy and colorful partner that pairs well with a chicken pot pie.
Or keep the comfort food coming, by serving up your favorite freshly baked Pillsbury biscuits or crescents.
Serve them with a slather of butter or a spoonful of your favorite jam —a very scrumptious way to fill those hungry tummies!
Chicken Pot Pie Variations
Pie Crust: I love using my homemade pie crust recipe for today’s chicken pot pie. Using a combination of butter and shortening yields the crazy, most tender, and buttery crust.
For a pie crust made without shortening, try my all-butter pie crust. Store-bought pie crust or even puff pastry also works!
Meats: Turkey works wonderfully instead of chicken. If using pre-cooked meat, you can skip the boiling step, and cook the carrots and celery with the butter and onion. See recipe Note.
Vegetables: Try adding corn when you add the peas. Feel free to add 1 diced Yukon gold potato; cook until soft with the onion.
You can also throw in a cup of sliced mushrooms or chopped zucchini—add them when you cook the onion. I wouldn’t add ALL of these veggies, though, as there isn’t enough gravy for it all.
Stick to 2 cups of veggies + 1 potato or less. (Onion doesn’t count.)
Seasonings: Taste and season this pot pie however you like! Try adding fresh chopped parsley, rosemary, or sage.
As long as there is thyme, salt, and pepper, the extra seasoning in the pot pie is up to you.
How To Store Chicken Pot Pie
For the flakiest crust texture and the perfect consistency of the delicious filling, it is best to assemble, bake, and serve the family-size pot pie on the same day.
Follow these guidelines for storing this easy chicken pot pie and see How to Reheat Chicken Pot Pie below.
Refrigerating Leftovers: Be sure to wrap and store any remaining chicken pot pie within 2 hours of it being served, to keep it safe from causing any potential food-borne illness if it’s out on the counter longer than that.
Wrap the remaining pot pie with plastic wrap or store individual servings in food-storage containers in the refrigerator for up to 3 to 4 days.
Freezing Pot Pies: Freezing either a baked or unbaked chicken pot pie is not recommended, as the crust will absorb moisture from the filling and will be soggy when eaten.
If you want to make and freeze pot pies, this recipe is the ticket!
Recipe
Chicken Pot Pie
Equipment
- Dutch oven
- pot
Ingredients
- 4 tbsp Butter
- 1/2 cup Finely diced onion
- 1/2 Cup finely diced carrots
- 3 cup Chicken
- 1 cup flour
- 3 Cup low medium Chicken broth
- Splash white wine
- 1/4 tbsp turmeric
- Salt pepper to taste
- Chopped fresh thyme to taste
- 1/4 Half and half or cream
- 1 whole unbaked broth crust
- 1 Whole egg
Instructions
- Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened
- Roll the second disk of pie dough into a 10” diameter circle and place it over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
- Bake at 425˚F for 30-35 minutes or until the top crust is golden brown. If the edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.