This pot pie recipe is surprisingly simple to throw together. It starts with my delicious homemade pie crust, and it’s filled with an easy-to-make chicken and vegetable mixture then baked to golden perfection. Don’t have chicken? Try my Turkey Pot Pie instead!
WHAT YOU NEED TO MAKE THIS RECIPE
Pie crust — while you can use store-bought pie crust, I love using my homemade pie crust. It’s so buttery and flakey! Either way, make sure to thaw the crusts before using them so they can roll out easily. Chicken — if you do not have a leftover roast chicken, you can buy a rotisserie chicken to shred. Chicken broth – use low sodium chicken broth so that your pot pie does not come out too salty. If you only have regular chicken broth, you should decrease the salt added to the filling. Flour — don’t skip the flour! The flour will help thicken your filling and provide a rich, hearty flavor. You can use whatever flour you have on hand.
HOW TO MAKE CHICKEN POT PIE
In a large skillet, melt butter over medium-high heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes or until the vegetables have softened.
Stir in the flour. Cook, constantly stirring, for 2 minutes.
While stirring, slowly pour in the warm broth.
Then, stir in the heavy cream.
Stir in the thyme, salt, and pepper, and then simmer to thicken. Once thickened, stir in the chicken and peas. Set aside to cool.
Roll one pie crust to a 12-inch circle and transfer to a deep 9-inch pie plate. Then, pour in the cooled filling.
Roll out the remaining pie crust and place it on top of the filling.
Tuck the edges under and crimp as desired. Brush the pie crust with heavy cream. Cut silts onto the top and bake for 20 minutes before reducing the oven heat and baking for another 40 minutes. Set aside to cool before serving.
PRO TIPS FOR MAKING THIS RECIPE
Don’t have a pie dish? Try making this in a 9-inch cast-iron skillet. Pouring hot filling into the unbaked pie crust can lead to the crust being soggy. Be sure to allow the filling to cool before transferring the filling to the crust. The hot filling will also melt the butter in the crust, and you won’t get a flakey crust. The longer you allow the pie to cool before cutting, the more the filling can thicken. If not, the filling will spill out as you try to serve a slice. Feel free to change the veggies in the filling and add your favorites. I love sautéed mushrooms, broccoli, and cauliflower as well. This recipe is a great way to clear up what’s in your fridge. If you want to make it prettier for guests, use the excess trimmed crust to cut out decorative pieces of dough to place on top.
FREQUENTLY ASKED QUESTIONS
Can I make pie ahead of time?
The filling can be made a day ahead of time and stored in the fridge. Keep it covered, then add it to the pie crust and bake as directed when ready. If you are making pie dough from scratch, you can make it four days ahead of time. You can store pie crust in the freezer for even longer. Just be sure to keep it tightly wrapped. You can see my Pie Crust Recipe post for more information!
How do I freeze this?
You can freeze this recipe baked or unbaked. Wrap it up with plastic wrap and then tin foil and freeze for up to 2-3 months. Allow to thaw overnight in the fridge and bake as directed if uncooked or bake to warm through if cooked.
How long does this last once baked?
Freshly baked pot pie will keep well for 3-5 days in the fridge. Reheat in the oven when ready to enjoy. Cover with foil if needed.
How do I tell when the pie is done?
To tell if the chicken pot pie has finished baking, use an instant-read thermometer to check if the internal temperature has reached 165F in several spots. The crust should be golden brown as well. If the crust is browning too quickly and the internal temperature is not 165F yet, cover the crust with foil to prevent the crust from burning. If you’ve tried this Chicken Pot Pie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
