HOW TO MAKE CHICKEN POT PIE

America’s all-time favorite savory pie, the famous chicken pot pie. Full of veggies and creamy goodness that always makes me want seconds. Do you want to know how to make chicken pot pie quickly? Follow this simple recipe below.

This easy recipe calls for store-bought refrigerated pie dough which makes it so much faster and foolproof to make a perfect pie.

It is the best homemade version I’ve made and my family’s favorite chicken pot pie.

It is loaded with veggies like carrots, peas, corn, and potatoes and that makes this a full and satisfying meal.

HOW TO MAKE CHICKEN POT PIE?

1. This recipe yields two pies, so either make half if you want just one pie or make two simultaneously. Bring a large pot with water to a boil and cook the diced carrots and potatoes until just cooked, but still a bit firm. Drain and set aside.
2. In the same pot, melt the butter and saute the chopped onion. Once soft, add the flour and cook for about two minutes
3. Mix in the chicken broth and milk and cook until thickened and the mixture coats the back of a spoon.
4. Add the cooked potatoes and carrots and also the frozen peas and corn to the sauce, then shred the cooked chicken and add it to the mixture along with the dried thyme, salt, and pepper. Mix well until everything is fully incorporated.
5. Let your mixture cool off for a while and take out your refrigerated pie crusts to bring them to room temperature. Preheat oven to 425F.
6. Once crusts are room temperature, line two pie baking dishes with a crust, fill each with half of the chicken/ veggie mixture.
7. Top with the other two pie crusts and pinch the edges all around the pie to seal. Make an egg wash ( one egg yolk beaten with a tbsp of water) and brush the pie crusts. Make 4 slits as if to divide the pie into 8 portions and bake for 35-45 minutes until golden brown.

CHICKEN POT PIE VARIATIONS;

If you want to go leaner, you can always skip the crust and add more water and milk to the filling and have that as soup. But if you want pie, try adding cheddar cheese on top of the filling for a cheesy pie, or sliced jalapenos for added heat along with cumin and oregano.

You can also change the veggies to bell peppers and pearl onions for example. You can also make individual pies by using a muffin tin and cutting your crusts to fit. The sauce can be easily thinned down to use as a pasta sauce. Adding hot sauce to the filling takes it to another level of flavor.

You can substitute the pie crust for puff pastry and make it a bit more flaky, or you can also top the filling with refrigerated biscuits and bake it.

TIPS FOR MAKING HOMEMADE CHICKEN POT PIE:

1. If using store-bought pie crusts, remember to take them out of the fridge and let them come to room temperature before unrolling them or they will break.
2. You can control how creamy or firm your filling is by adding a bit more liquid to your sauce or not.
3. If you like the glossy look, brush with egg wash and omit this step if you like the matte finish.
4. When making the sauce, keep an eye on it and stir constantly or it may burn. Be careful because it thickens quite quickly.

OTHER RECIPES YOU MIGHT ENJOY

• SOUR CREAM CHICKEN ENCHILADA SKILLET
• CHICKEN POT PIE BUBBLE UP CASSEROLE
• CHICKEN POT PIE WITH BISCUIT CRUST

HOW TO MAKE CHICKEN POT PIE

America’s all-time favorite savory pie, the famous chicken pot pie.

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Course: Dinner, Main Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 16 MAKES 2 PIES

Ingredients

• 4 cups chicken, cooked
• 1 ¾ cups carrots, diced
• 1 cup corn, frozen
• ⅔ cup onion, chopped
• 1 cup peas, frozen
• 2 cups potatoes, diced
• 1 tsp dried thyme
• 3 cups chicken broth
• 1 cup all-purpose flour
• ¾ tsp pepper
• 1 ¾ tsp salt
• 4 sheets store-bought refrigerated pie crusts
• 1 cup butter
• 1 ½ cups whole milk

Instructions

• This recipe yields two pies, so either make half if you want just one pie or make two simultaneously. Bring a large pot with water to a boil and cook the diced carrots and potatoes until just cooked, but still a bit firm. Drain and set aside.
• In the same pot, melt the butter and saute the chopped onion. Once soft, add the flour and cook for about two minutes
• Mix in the chicken broth and milk and cook until thickened and the mixture coats the back of a spoon
• Add the cooked potatoes and carrots and also the frozen peas and corn to the sauce
• Shred the cooked chicken and add it to the mixture along with the dried thyme, salt, and pepper. Mix well until everything is fully incorporated
• Let your mixture cool off for a while and take out your refrigerated pie crusts to bring them to room temperature. Preheat oven to 425F
• Once crusts are room temperature, line two pie baking dishes with a crust, fill each with half of the chicken/ veggie mixture
• Top with the other two pie crusts and pinch the edges all around the pie to seal. Make an egg wash ( one egg yolk beaten with a tbsp of water) and brush the pie crusts. Make 4 slits as if to divide the pie into 8 portions and bake for 35-45 minutes until golden brown.

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