One of my husband’s favorite foods is chicken pot pie, so we have tried quite a few pot pies over the years, and I’m pretty confident that this one is the BEST recipe! It’s indulgent and comforting, but filled with yummy vegetables and whole-food ingredients. Everyone who has tried it says it’s their favorite! This Easy Chicken Pot Pie recipe makes TWO pies– perfect to feed your hungry tribe or give the second away! But if you only want one pie, you can half the recipe using the measurements I’ve provided below.
EASY CHICKEN POT PIE
Chicken pot pie might seem a little intimidating to make all on your own at first, but I promise you, it is easy! I’ll walk you through all the steps of making this, and you’ll be so impressed with yourself once you have a glorious, freshly baked pie in front of you.
This recipe makes two pot pies, so if you have a huge family it will feed all of you, or you’ll have some for tomorrow’s dinner. If you don’t need two pies for your family, you can give one to a neighbor (Imagine if someone showed up on YOUR doorstep and gifted you a chicken pot pie!) or half the recipe to only make one pie.
INGREDIENTS FOR EASY CHICKEN POT PIE
I like to fill my pot pie with veggies so there is some color and a little difference in texture. I also like to keep the seasonings simple with just dried thyme and salt and pepper. To make this recipe, you’ll need:
- All-purpose flour
- Dried thyme
- Chicken broth
- Cooked chicken (you can cook your own chicken or cut up some rotisserie chicken
- Frozen peas
- Frozen corn
- Refrigerated pie crust (or you can make your own crust, but using a store-bought pie crust makes this recipe easy!)
HOW TO MAKE HOMEMADE CHICKEN POT PIE
STEP 1: BOIL POTATOES AND CARROTS
Place your sliced potatoes and carrots in a large pot and cover them with water. You don’t need to fill up your pot all the way, just fill it until they are covered.
Bring the water to a boil and let simmer for a few minutes. It could take anywhere from 5-10 minutes for the veggies to become soft. Drain the water out of the pot and set the veggies aside.
STEP 2: MAKE THE FILLING
To make this filling, you’ll start by sauteeing the onions in butter, and making a roux. Once you have sauteed the onions until they are soft, add the flour and seasonings into the melted butter and onion mixture. This will create a thick paste that will become the base of your chicken pot pie filling.
Slowly pour in the broth and the milk, whisking constantly, so that the sauce isn’t clumpy. Once you have added all of the liquid in, let that cook until thickened. This could take as little as a few minutes or as long as 20 minutes, depending on your stove and lots of other factors that I won’t get into now. A good way to test if the sauce is thick enough is to see if it coats the back of a spoon. Add in the chicken and the veggies and stir to combine.
STEP 3: ASSEMBLE
Prepare two 9-inch pie pans by spraying them with cooking spray. Line the pans with your unbaked pastry crust.
Pour half of the filling in each, spreading it out so that it is even across the pie.
Once the pies are filled, top them with the remaining pie crusts. There will probably be some excess pie crust that hangs off the edges of the pie plate. You can trim that off or tuck it under. Crimp the edges however you like.
Make an egg wash by beating one egg in a bowl. Brush that all over the top crust of each pie using a pastry brush. Make a few slits in the top of the pie using a sharp knife to allow the steam to escape. If you don’t do this your pie could explode!
STEP 4: BAKE!
Bake your chicken pot pies at 425 F for 35-40 minutes. You can rotate the pies halfway through to gain a more even golden brown color on the top crust. Once they’re done, let them cool for at least 10 minutes before you dig in. Letting them cool allows for a more set filling that doesn’t spill out everywhere when you try to get a slice, but I know it’s hard to resist digging right in. Enjoy this homemade chicken pot pie and feel so proud of yourself!
CAN I FREEZE THIS RECIPE?
Yes, absolutely you can! This dish freezes super well! You have a couple of options. You can freeze the prepared filling, thaw it a few hours before you want to eat, prepare the pie with a fresh pie crust, and bake as directed.
If you want to prepare the whole pie, you can freeze it all, unbaked, and pop it in the oven once it has thawed for a bit.
HOW TO HALF THE RECIPE
If only you want to make one pie, you can use these measurements and follow the instructions in the original recipe:
- 1 cup peeled potatoes, cut into bite-size chunks
- 3/4 cups carrots, peeled and sliced
- 1/2 cup butter (1 stick)
- 1/3 cup chopped onion
- 1/2 cup all-purpose flour
- 7/8 teaspoons salt
- 1/2 teaspoon dried thyme
- 3/8 teaspoons pepper
- 1 1/2 cups chicken broth
- 3/4 cup milk
- 2 cups cubed cooked chicken
- 3/4 cus frozen peas
- 1/4 cup frozen corn
- 1 package refrigerated double pie crust (or your favorite home-made recipe)
MORE CHICKEN RECIPES
If you love this recipe, try out some of my favorite chicken recipes on my blog.
I hope you love this recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN
Easy Chicken Pot Pie
- 2 cups peeled potatoes, cut into bite-size chunks
- 1 1/2 cups carrots, peeled and sliced
- 1 cup butter (2 sticks)
- 2/3 cup chopped onion
- 1 cup all-purpose flour
- 1 3/4 tsp salt
- 1 tsp dried thyme
- 3/4 tsp pepper
- 3 cups chicken broth
- 1 1/2 cups milk
- 4 cups cubed cooked chicken
- 1 1/2 cups frozen peas
- 1/2 cup frozen corn
- 2 packages refrigerated double pie crust (or your favorie homemade recipe)
- Put the potatoes and carrots in a large pot, and cover it with water.
- Cook over high heat until it boils for several minutes and potatoes and carrots are tender when poked with a fork, but don’t overcook.
- Drain water and set potatoes and carrots aside. In the large pot, combine the butter and onion over medium heat, while the butter melts, stir often, cooking the onions.
- When onions are soft, add the flour and seasonings and mix well.
- Add the broth and milk. Stir until thickened.
- Add the chicken, peas corn, potatoes, and carrots and mix to combine.
- Prepare two pie dishes by lining them with an uncooked pastry crust. Pour half of the chicken and vegetable mixture into each pie shell.
- Cover with the top pie crusts, and let the top layer overlap the bottom crust, pinching seams to seal, then fluting the edge of the seam.
- Crack an egg into a bowl and beat it. Brush the beaten egg over the top, then with a sharp knife, cut some slits in the top of the pie so it can vent steam.
- Bake at 425° F for 35-40 minutes. Let cool for about 10 minutes before digging in.