Chicken Pot Pie
Indulge in the warmth of homemade chicken pot pie with a golden brown crust enveloping a creamy. flavoful filling.
Creator: Leslie Stokes
There’s something timeless and comforting about a homemade chicken pot pie – a dish that combines a flaky, golden crust with a rich and creamy filling. If you’re looking to bring warmth to your kitchen and delight your taste buds, this classic chicken pot pie recipe is the perfect choice. Using simple ingredients and straightforward steps, you’ll be treating yourself and your loved ones to a delicious, hearty meal that’s both satisfying and nostalgic.
Chicken Pot Pie is actually so easy to make and can be made with leftover chicken or tukrey. It’s great to prep ahead of time and even place in the freezer to be eaten later.
Ingredients:
- 1 cup chopped carrots •
- 1.5 cups small diced russet potatoes •
- 3/4 cup diced onion
- 1 celery stem, chopped
- 6 tbsp butter
- 2 1/2-3 cups chopped cooked chicken (use my instant pot chicken method in the recipe below)
- 3 tbsp cornstarch
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 tsp salt (to taste)
- 1/4 tsp pepper (to taste)
- 1/4 tsp dried thyme
- 1/2 tsp parsley
- 3/4 cup frozen peas
- 1 premade pie crust
- Egg wash
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large pan over medium heat, melt 3 tbsp of butter. Add chopped carrots and diced potatoes. Cook for about 8 minutes or until slightly softened.
3. Add diced onions and chopped celery to the pan along with 3 more tbsp of butter. Cook covered for an additional 5 minutes.
4. Introduce the chopped cooked chicken and frozen peas to the pan. Cook for an additional 2 minutes.
5. Sprinkle the cornstarch over the mixture and stir to combine. Allow it to cook for an additional 2 minutes to eliminate any raw taste of the cornstarch.
6. Pour in the chicken broth and heavy cream. Add salt, pepper, dried thyme, and parsley. Stir the mixture continuously until it thickens, creating a creamy filling. 7. Transfer the chicken and vegetable mixture into a pie pan, ensuring an even distribution.
8. Roll out the premade pie crust and cover the filling. Trim any excess crust and crimp the edges to seal.
9. Optionally, brush the crust with an egg wash for a golden finish.
10. Place the pie in the preheated oven and bake for approximately 30 minutes or until the crust is golden brown and the filling is bubbling.
11. Remove from the oven and let it cool for a few minutes before slicing and serving.
As the aroma of your freshly baked chicken pot pie wafts through the kitchen, you know you’re in for a treat. This classic recipe brings together simple ingredients in a way that’s both accessible for the home cook and undeniably delicious for everyone at the table. So, gather your loved ones, savor the comforting flavors, and relish in the joy of sharing a homemade meal that warms both the body and the so
Tips on preparing
1. Prep Ingredients in Advance:
Before you start cooking, ensure all your ingredients are chopped, diced, and measured. This makes the cooking process smoother and more enjoyable.
2. Uniform Cutting:
Aim for uniform-sized pieces when chopping vegetables and chicken. This ensures even cooking and a balanced texture in every bite.
3. Don’t Rush the Veggies:
Take your time sautéing the carrots, potatoes, onions, and celery. This step builds the foundation of flavor for your pot pie, and allowing the veggies to soften slightly enhances their taste.
4. Quality Chicken Broth:
If possible, use a high-quality chicken broth or make your own for a richer flavor profile. It can make a significant difference in the overall taste of the dish.
5. Season Thoughtfully: Taste your filling before assembling the pie to ensure it’s seasoned to your liking. Adjust the salt, pepper, and herbs as needed to suit your preferences.
6. Thickening Consistency: When adding cornstarch, make sure it’s well-mixed to avoid lumps. You want a smooth and consistent thickening of the filling.
7. Experiment with Herbs: Feel free to experiment with herbs. Adding a pinch of rosemary or a bay leaf to the filling can introduce additional layers of flavor.
8. Let It Rest: Allow the pot pie to rest for a few minutes after baking. This helps the filling set, making it easier to slice and serve without being too runny.
9. Creative Crust Designs: Have fun with the pie crust! You can create a traditional lattice design, use cookie cutters for decorative shapes, or simply go for the classic full crust.
10. Serve with Sides: Consider serving your chicken pot pie with a side salad or steamed vegetables to balance the richness of the dish.
Remember, cooking is an art, and these tips are just suggestions. Feel free to tailor the recipe to your taste preferences and get creative in the kitchen!
How to Freeze & Reheat Homemade Chicken Pot Pies
If you’re making extra chicken pot pies for busy weeknights (or using up Thanksgiving leftovers), here’s exactly how to freeze them the right way so they stay fresh, flaky, and delicious.
How to Freeze Chicken Pot Pies (With Crust)
Assemble the pot pie completely — filling + crust on top.
Do NOT bake first. They freeze and bake up better raw.
Wrap tightly:
First: cover the entire pie with plastic wrap, pressing it gently against the crust so no air pockets remain.
Second: wrap in a full layer of heavy-duty foil for extra protection.
Label + freeze for up to 3 months.
How to Freeze Chicken Pot Pies (Without Crust)
If you prefer to add the crust fresh so it stays extra crispy:
Assemble the filling in the pie dish and let it cool completely.
Wrap the dish well: plastic wrap first (pressing it directly onto the filling), then foil.
Freeze up to 3 months.
When you’re ready to bake, simply top with your crust straight from the fridge—no thawing needed.
How to Bake Chicken Pot Pies From Frozen
If Your Pot Pie Has a Crust
Preheat your oven to 400°F.
Remove the plastic wrap, but keep the foil on top for the first part of baking to prevent the crust from burning.
Bake covered for 45–55 minutes.
Remove the foil and continue baking 20–30 minutes, or until the crust is golden and the center is hot and bubbly (an instant-read thermometer should hit 165°F).
Let sit 10 minutes before serving.
If Your Pot Pie Was Frozen Without a Crust
Preheat oven to 400°F.
Remove all wrapping and add your fresh crust.
Bake 45–55 minutes, tenting loosely with foil if the crust browns too quickly.
Bake until the filling is bubbling and the crust is golden.
How to Reheat a Baked Pot Pie from Frozen
If you baked it ahead of time and froze leftovers:
Keep the pie covered with foil.
Bake at 350°F for 30–40 minutes, removing the foil during the last 10 minutes to re-crisp the crust.
Heat until the center reaches 165°F.
Instant Pot Chicken Recipe
Ingredients:
2 pounds boneless, skinless chicken breasts or thighs 1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste
Instructions:
1. Season the Chicken: Pat the chicken dry with paper towels. Season both sides with garlic powder, onion powder, dried thyme, paprika, salt, and pepper.
2. Preheat Instant Pot: Turn on the Instant Pot and select the sauté function. Allow it to heat up.
3. Sear the Chicken: Add a small amount of oil to the Instant Pot. Sear the chicken on both sides until golden brown. This adds flavor to the dish.
4. Add Chicken Broth: Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. This prevents the “burn” notice and enhances the taste.
5. Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and cook on high pressure for 8-10 minutes, depending on the thickness of the chicken.
6. Natural Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5-10 minutes. Then, perform a quick release to release any remaining pressure.
7. Chop the Chicken:
Remove the chicken from the Instant Pot, let cool for 15 mins and chop it. If using chicken breasts, make sure they have reached an internal temperature of 165°F (74°C).
Now, you have tender, flavorful chopped chicken ready to be used in your chicken pot pie filling! Adjust the seasoning according to your taste preferences before incorporating it into the pot pie recipe.
