A classic and Easy Chicken Pot Pie Recipe. Pot pie a quick homemade pie crust and a delicious hearty chicken and vegetable pie filling. Comfort food at its best!
We really like comfort food, especially all the classic recipes. From Sheperd’s Pie to a good Meatloaf or a beef Chili, there’s just something about those recipes that bring the whole family together.
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homemade chicken pot pie-
I think whenever someone says comfort food or home-style cooking, pot pie has got to be one of the recipes that come to mind. There’s just something about a flakey and butter pie crust loaded with a creamy chicken and vegetable filling. The dish is so satisfying and filling.
This is also a great dish to make with turkey, especially if you have leftover turkey from Thanksgiving that you don’t want to go to waste.
how to make an easy chicken pot pie-
This is our version of the traditional pot pie recipe, it’s so easy to make and I hope you enjoy it as much as we do.
PREPARE PIE CRUST- First, prepare a homemade pie crust using THIS recipe. Refrigerate pie crust until ready to use.
COOK CHICKEN- In a saucepan, cook the chicken until fully cooked and shred into small pieces.
PREPARE FILLING- Saute the onions and garlic, whisk in flour. Pour in the liquids, seasonings, and cook until the sauce thickens. Once thickened, stir in the vegetables and shredded chicken, set the filling aside to cool completely. TIP: If you don’t allow the filling to cool completely, the bottom of the pie crust will mushy and not crispy.
ASSEMBLE THE POT PIE: Roll out and fit one of the pie crusts in a pie dish. Fill with the cooled chicken and vegetable filling. Roll out the second pie crust and pinch edges together. Create slates in the pie crust. Bake the pot pie, allow it to slightly cook so the filling sets and isn’t runny! Enjoy!
FAQs about making a classic pot pie recipe-
Can I use a store-bought pie crust? YES, most definitely. You can substitute a store-bought pie crust for this homemade version.
Can I use fresh vegetables? Yes, you can cube your own fresh vegetables into the pie filling. Just be sure the sizes are all the same for even cooking.
Can I use turkey instead of chicken? Yes, you can easily substitute for turkey meat and not have to alter anything else in the recipe.
Can I freeze the pot pie? Yes, the pot pie freezes wonderfully. Prepare per instruction, cover the dish and free up to 3 months. Be sure to thaw overnight in the refrigerator or else the filling will be uncooked while the rest of the pie burns.
So, true story. I grew up in a family where Ukrainian food was primarily served (and my husband with Uzbek cuisine). As I experiment with new recipes, I always like to treat my inlaws with the food I make (1. Because we can’t eat everything I make and 2. They love trying new foods.).
I gave them this pot pie and wasn’t sure how they’d react since it’s really out their comfort zone. They both absolutely loved the recipe and were so surprised that the filling was so hearty and served with a pie crust. Winner, winner.
The moral of this story, if you’ve never made chicken pot pie – go for it!
give these other comfort food recipes a try:
- Chicken Carbonara– an Olive Garder CopyCat recipe.
- Creamy Vegetable Tilapia– for the seafood lovers.
- Potato Soup– Perfect for cooler weather.
- Potato Chicken Mushroom Casserole– all in one dish.
Easy Chicken Pot Pie
- Prepare one recipe of pie dough. Refrigerate until ready to use.
- In a saucepan, cook chicken until fully cooked, (lightly season with salt), about 10 minutes. Remove chicken water and shred the chicken into pieces and set aside.
- In a skillet, saute chopped onion with butter.
- Once the onion is tender, add minced garlic and cook until fragrant.
- Whisk in the flour into the skillet and mix until well combined.
- Pour in the broth, heavy whipping cream and seasonings. Cook until the sauce thickens, stirring frequently (about 5 minutes).
- Stir in the vegetables and chicken, one the filling comes to a boil, remove from here and completely cool.
- Roll out the pie dough and place the bottom pie crust onto a pie pan. Add the cooled chicken pot pie mixture into the pie pan.
- Top with the second pie crust, seal and flute the edges. Add slashes to the center of pie crust.
- Cover the pot pie with foil and bake at 375°F for 40 minutes.
- Uncover the chicken pot pie and cook an additional 15-20 minutes.
- Enjoy, friends.