Julie Clark
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Homemade Chicken Pot Pie
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Chicken Pot Pie is the ultimate in comfort food. We’ll show you how to make an easy homemade chicken pot pie that filled with veggies. It’s an easy dinner that’s ready in about an hour.
Spring has finally hit, but this winter was so long that we were all about the comforting chicken recipes. We’ve shared our chicken soup , no noodle chicken soup and dumplings but we have more where those came from. Hold tight…grilling recipes are coming, but for now?
Homemade Chicken Pot Pie!
I grew up eating those little freezer chicken pot pies that you could buy for like 99 cents at the grocery stores. We didn’t have them often, but it was a quick go-to meal that we kids thought were a treat (although honestly I preferred the mac and cheese frozen pies over the chicken 🙂 ).
Although those little frozen pies (sometimes with ham) are quick and easy, there is just nothing like homemade.
We’re talking all things chicken pot pie today and I can’t wait to share this delicious recipe with you. And take a peek at our heart shaped chicken pot pies, too!
Is chicken pot pie bad for you?
We often get asked this question. Listen friends…it’s got vegetables, yes, but there is also a decent amount of pie crust. It’s not the worst thing you can eat, but pie crust is high calorie.
If you eat a small slice of this chicken pot pie, it would totally fit in a calorie counting plan.
What goes in chicken pot pie?
We used a bag of frozen mixed veggies for our pot pie. Along with this is of course chicken, all simmered together with a homemade gravy made from chicken stock, milk and flour.
You can use leftover chopped up chicken or purchase a rotisserie chicken and shred it down. You’ll need about 2 cups of chicken.
How to Make Chicken Pot Pie
The first step is to make the filling:
- In a medium saucepan, combine the broth, frozen vegetables, onions, basil, oregano, dill, salt, garlic powder and pepper. **Pro Tip: Use freshly snipped basil, oregano and dill. It really freshens up the flavor!**
- Heat all of this until it is boiling.
- In a small bowl, whisk together the flour and milk until smooth.
- Drizzle into the boiling mixture. Cook and stir over medium low heat until the mixture has thickened a bit.
- Mix in the diced chicken.
- Pour the pie filling in a deep dish 9” round pie plate.
Then it’s time to prepare the crust. You can use store bought crust to keep the recipe easy, but we recommend using our grandma’s pie crust recipe. It’s amazing and perfectly flaky every time.
- Place the rolled out dough over the filling.
- In order to seal in the filing, press the pie dough around the outer edge of the plate. Tuck it under and press it to the underside rim of the pie plate also. This will help prevent the filling from coming out. It works beautifully!
- This pie will take about 30 minutes to bake.
How do you know when pot pie is done?
You know the pot pie is done when the top of the crust is golden brown. Remember that the filling is totally cooked through so you’re just browning the pie crust and heating the pie through.
Can you freeze chicken pot pie?
Yes! Put the pie together and place the pie crust on top. Instead of baking, wrap the pie in plastic wrap twice, then wrap it in foil. You can freeze the pie for up to 2 months.
How do I reheat a pot pie?
When you are ready to cook chicken pot pie, remove it from the freezer preferably a day before you want to cook it. This isn’t 100% necessary, but it will cook more evenly if the pie is partially defrosted.
Cook the pie at the same temperature, but allow more time for baking. If the pie is starting to get too brown on the crust, cover the edges with foil and finish cooking.
How long does chicken pot pie last in the fridge?
Chicken pot pie should be eaten within 3 days when stored in an airtight container in the refrigerator.
What menu goes with chicken pot pie?
So what side dishes go with chicken pot pie? You could serve mashed potatoes, a side salad, green beans or fruit salad.
You may also love our chicken pot pie soup!
Chicken Pot Pie
Chicken Pot Pie is the ultimate in comfort food. We’ll show you how to make an easy homemade chicken pot pie that filled with veggies. It’s an easy dinner that’s ready in about an hour.
Servings 8
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients
For the chicken pie filling:
- 2 ¼ cups chicken stock
- 16 ounces frozen mixed vegetables
- ¾ cup chopped onions
- 2 teaspoons fresh snipped basil or ½ teaspoon of dried
- 2 teaspoons fresh snipped dill or ½ teaspoon of dried
- 2 teaspoons fresh snipped oregano or ½ teaspoon of dried
- ½ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 cup milk
- 1/2 cup all-purpose flour
- 2 cups cooked cubed chicken
1 single layer pie dough
Instructions
Make the filling:
- In a medium saucepan, combine the broth, frozen vegetables, onions, basil, oregano, dill, salt, garlic powder and pepper. *If you are using fresh herbs, add them in after the milk mixture.**
- Bring to a boil.
- In a small bowl, whisk together the flour and milk until smooth.
- Drizzle into the boiling mixture. Cook and stir over medium low heat until the mixture has thickened a bit.
- Remove from the heat.
- Mix in the diced chicken.
- Pour the pie filling in a deep dish 9” round pie plate.
- Place the rolled out pie dough overtop the filling. Press the edges of the pie dough around the edge of the pie plate to seal.
- Cut slits in the top of the pie crust. Sprinkle with sea salt and freshly ground pepper.
- Bake at 375º Fahrenheit for 25-30 minutes or until the crust is golden brown.
- Serve warm.
- Makes 8 servings.
Notes
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 172kcal | Carbohydrates: 18g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 308mg | Potassium: 341mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2945IU | Vitamin C: 7.2mg | Calcium: 58mg | Iron: 1.5mg
Recipe was so easy and made lots of sauce/gravy which is how my hubby likes pot pie.
My new go to recipe
Can’t wait to make this Chicken Pot Pie