This deliciously creamy chicken pot pie is loaded is the perfect cooler weather dinner. It’s full of flavor and comfort that will leave you feeling warm and cozy on the inside. The best part about this recipe? The crust is store-bought, so all you have to do when it comes time for dinner is prepare the filling and pop it into the oven.
We love this recipe because it is hearty, flavored nicely, and easy to double for two pies. You can also freezer a one for later on! See below for everything you need to know about making this comfort dish.
What is Chicken Pot Pie?
Chicken pot pie is a hearty and delicious dish that provides a warm meal for cold weather. But did you know this comforting dish was originally designed as an economical way to use leftover chicken? This savory dish has been around since the early 1800s when it originated in England, but it wasn’t until the 1940s that Americans started making their own version of this popular comfort food. In this blog post, we’ll explore the history of chicken pot pies and share some recipes with you!
Difference Between American and Amish Pot Pie
If you’re an American who’s never had a chicken pot pie, I felt like it is important to note the difference in our chicken pot pie and the also very delicious Amish version. Amish pot pies are different from the typical American version in that they use an enriched dough (flour, butter, milk) instead of pie pastry crust for their crust. This recipe is also more labor intensive than your average American dish because each wedge of the pie must be hand cut and crimped with a fork. Get ready for hours of work!
- Chicken – For this recipe you can use white meat chicken, leftover rotisserie chicken, grilled chicken, or even canned chicken. I love to use white meat chicken because I can pan-fry it and really sear in some additional flavors. If you have turkey leftovers, you can also use this with very little changes to the flavor.
- Onion – Yellow onions are all-purpose and most often used in cooking. You can use sweet or yellow if you wish.
- Vegetables – We used the 19-ounce frozen vegetable blend which includes corn, peas, carrot, and green beans. You do not need to steam these before hand. Additionally, you can use fresh vegetables, but it will increase the sauté time.
- Butter – You will need this to sauté the vegetables & meat.
- Water – This is used to help break down the frozen vegetables. Omit if using fresh veggies.
- Spices – Salt, black pepper, garlic powder, and onion powder.
- Flour – This is used to thicken the filling.
- Chicken broth & Milk- Warm these in the microwave until the chill is removed to make a lump-free roux.
- Pie Crust – You will need 2 discs for the top and bottom. While I do love making my own pie crust, I have no issues with using store-bought crusts which have came a long way in flavor, and texture.
How to Thicken Chicken Pot Pie
After veggies are fork-tender, add your flour to the mixture, and coat all veggies. Then, whisk in the warmed milk, and broth to create a roux. To warm your milk and broth, simply pop them in the microwave in microwave-safe containers for 90 seconds. This allows them to mix in with the flour easier.
You can also use a cornstarch slurry to thicken this filling instead of a flour roux. Simply mix 2 tablespoons of cornstarch with 1/4 cup of water and whisk. Add this in-place of the flour.
If you want to thicken your mixture faster than waiting for some of the liquids to cook off, you can add a cornstarch slurry of 3 tablespoons of water and one tablespoons of cornstarch.
Tips for Making Homemade Chicken Pot Pie
- You can use leftover turkey meat for this pie to make it a turkey pot pie.
- Warming the milk and broth before adding it the vegetables helps to create a lump-free roux.
- If you prefer to make your own pie crust, I really like this recipe for lard pie crust.
- This last for up to 2 days in the refrigerator when cover tightly. It will lose some of its crispiness, but can be toasted in the oven for 10 minutes at 350 degrees.
How to Make Chicken Pot Pie Ahead of Time
You can freeze these pies either assembled and raw, or fully baked. Wrap cooked and cooled pie in multiple layers of plastic wrap and foil to prevent freezer burn. To freeze a raw pie(s), place assembled pie on a baking dish in the freezer and allow the pie to fully freeze. Wrap pie in multiple layers of plastic wrap and foil to prevent freezer burn.
These will last for up to 3 months when stored properly in a deep freezer.
To bake from raw, heat oven to 400 degrees F. covered for 30 minutes, and then 30 minutes uncovered or until warmed throughout.
To bake a fully cooked pie, bake at 400 degrees F. for 30 minutes or until warmed throughout.
More Chicken Recipes to Try Today
Creamy Chicken Pot Pie
- 12" pie pan
- oven adjusted to the center rack position
- 5-quart stock pot
- large skillet
- wooden spoon
- Measuring cups & spoons
- cutting board & knife
- 1 pound white meat chicken cubed
- 19 ounces frozen mixed vegetables
- ½ cup yellow onion diced
- 3 tablespoons butter divided
- ¼ cup water
- ¼ teaspoon salt
- 1 teaspoon black pepper divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup all-purpose flour
- 2½ cups chicken stock warmed to remove the chill
- ⅔ cup whole milk warmed to remove the chill
- 14.1 ounces pie crust (2 discs, refrigerated)
- In a small skillet, heat one tablespoon of butter and add the seasoned white meat chicken chunks. Personally I prefer the classic salt, pepper, garlic and onion powder (but you can cater to your liking). After the chicken is cooked, set it aside.
- Add onion and frozen vegetables to a stock pot with 1/4 cup of water and add 2 tablespoons of butter. Let the veggies cook while stirring constantly for about 5 minutes over med-high heat.
- After veggies are fork-tender, add your flour to the mixture, and coat all veggies. Then, whisk in the warmed milk, and broth to create a roux. To warm your milk and broth, simply pop them in the microwave in microwave-safe containers for 90 seconds. This allows them to mix in with the flour easier.
- Add chicken to the pot, and additional black pepper; stir until thick and uniformly creamy over high heat. This will take about 20 minutes to thicken and cook off some of the liquid.
- Heat oven to 425°F. and line a large pie plate with one pie crust-prick holes in the bottom using a fork; set aside.
- Once mixture is ready, add it to the pie, and then cover the top of the pie, and crimp edges. Be sure to add holes, and slits to allow the pie to vent.
- Bake for 35 minutes or until the pie is a golden brown color.
- Allow pie to rest for 15 minutes before slicing.