Chicken Pot Pie From Scratch Video

This chicken pot pie recipe is a classic dinner that everyone loves. It’s right up there with all the best comfort foods like Chicken Noodle Soup or Pot Roast with Mashed Potatoes!

Family Favorite Classic Dinner!

Can we have a moment of silence for chicken pot pie? It’s AMAZING and definitely a family favorite during fall and winter in our house. It’s warm, comforting, and downright delicious. We stuff ours full of tender chicken pieces, peas, corn, carrots, and even potatoes! Most chicken pot pies don’t have potatoes, but we add them in to make this pie even heartier. Make a Homemade Pie Crust, or to make it even easier just use a store-bought crust. They are super tasty and make the cooking time even faster. Mom win! This chicken pot pie recipe can feed a ton so grab your family and get cooking!

What is a Pot Pie?

A homemade chicken pot pie is warm, hearty, flavorful, and similar to shepherd’s pie and casseroles, but what is the difference?

A pot pie is baked using two pie crusts. The creamy, soup-like, filling typically uses poultry but other meats can be used. It also includes different types of vegetables. Shepherd’s pie also uses vegetables and meat, usually beef, pork, or lamb, but it is topped with a crust of mashed potatoes. Casserole is a creamy mixture that contains protein and vegetables topped with many different kinds of crust- biscuits, bread crumbs, cornflakes, tater tots, crushed chips, French onions, and cheese.

How to Make Chicken pot pie

This best chicken pot pie recipe tastes like it took all day, but actually comes together with only 30 minutes of prep! PREP. Preheat oven to 375°F. VEGGIES. Add cubed potatoes to a large pot and cover with water. Bring to a boil for 10 minutes. Add chicken, carrots, corn, and peas, and boil for an additional 15 minutes. Remove from heat, drain the water, and set aside. CRUST. Add the bottom crust to the pie dish and bake the crust for 5 minutes. FILLING. While the crust is baking, cook butter in a saucepan on medium heat. Once the butter is melted, stir in flour, garlic salt, and pepper. Slowly whisk in chicken broth and milk and heat until thickened. Add the chicken and veggies to the bottom of the pie crust. Pour the sauce over the chicken and veggies. CRUST. Cover with the top pie crust, making sure to seal the edges. Cut small slits on the top to allow steam to escape. Create an egg wash but whisking 1 tablespoon water and an egg and brushing it on top of the pie crust. BAKE + SERVE. Bake for 40-45 minutes or until the top is golden brown. Let set for 10-15 minutes before cutting and serving.

Variations

Change up this chicken pot pie filling by adding or removing veggies or changing up the protein.

Chicken. Pot pies are perfect to use any leftover chicken (or leftover turkey) and vegetables in the fridge. Buy a package of fully cooked seasoned chicken in the refrigerator section at the grocery store or buy a cooked rotisserie chicken to slice and cube. Bake the Chicken in the Oven or pan-fried chicken cubes. Another option is to replace the chicken with turkey. Quick pan fry. Cut raw chicken into bite-size pieces. Heat some olive oil in a large skillet and add the chicken. Season with salt and little pepper. Every 1-2 minutes give the chicken a stir until cooked. To test, cut a couple of the large pieces in half to check for doneness. Vegetables. Feel free to add or omit any vegetables. Some others you could use include onion, celery, or bell peppers. Season. Be sure to taste-test the filling before you bake the pie. If it is bland before baking, it will be bland after baking. Use salt, black pepper, garlic salt, paprika, onion, fresh thyme, or even some parmesan cheese.

Recipe tips

This chicken pot pie crust recipe requires blind baking. Blind bake the bottom crust. Blind baking is a term used to mean you bake the crust before adding in the filling. We partially bake the bottom crust for pot pie to ensure it will fully cook and help keep it from getting soggy.

When blind baking the crust, it will sometimes develop air bubbles. To avoid this, poke the dough with a fork all over before baking it. Sprinkling a layer of bread crumbs on the crust before adding the filling will also help the crust from getting soggy. If the top crust is browning too quickly while the center is still cooking, tent a piece of tin foil over the pie to keep the crust from burning.

Runny sauce. One of the main reasons that the center mixture turns out runny is because it was not cooked long enough. It needs time for the flour roux to work its magic. If you feel like the sauce is still too runny, add a cornstarch slurry.

Add 1 tablespoon of cornstarch and 1 tablespoon of cold water to a separate bowl. Stir until smooth. Slowly stir the mixture into the pot pie filling. Once the pie has been baked it needs a bit of time to cool and set before you slice into it.

Serving Suggestions

We love to serve this easy recipe for chicken pot pie with some of our favorite sides, including:

Creamy Pesto Dressing Cheesy Garlic Bread Balsamic Brussel Sprouts Crock Pot Green Beans with Bacon Fresh Cranberry Sauce

Storing Info

Make ahead of time. Make the filling the day before and store it in a container in the fridge. Use store-bought pie crust or make pie crust the day before, roll out two disks, and store them in plastic wrap in the fridge. Assemble and bake before serving. STORE. Cover the pan of chicken pot pie with potatoes with foil and keep in the fridge for 3-5 days. You can also divide the pie into individual airtight containers to store in the fridge. FREEZE. Allow the filling to cool completely. Wrap the entire pot pie, including the pie pan, with plastic wrap, then wrap it again with foil. Label and freeze for up to 4 months. When ready to bake, there is no need to thaw. Simply remove the plastic, cover it with foil, and bake as directed, adding an additional 35–40 minutes to the baking time. REHEAT. When you’re ready to eat it, slice a piece and heat it up in the microwave for a few minutes. Or, preheat your oven to 300°F and heat for 15 minutes. Rotate it and heat for an additional 15 minutes, or until heated through.