America’s all-time favorite savory pie is chicken pot pie. if you want to learn how to make it quickly and easily, follow this simple recipe.
This easy recipe calls for store-bought refrigerated pie dough which makes it much faster and foolproof.
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?
- This recipe yields two pies, so make half if you only want one pie. Bring a large pot of water to a boil and cook the diced carrots and potatoes until cooked, but firm. Drain and set aside.
- In the same pot, melt the butter and saute the chopped onion. Add the flour and cook for about two minutes.
- Whisk in the chicken broth and milk, and cook until thickened and the mixture coats the back of a spoon.
- Add the cooked potatoes, carrots, frozen peas, and corn to the sauce. Add the shredded chicken, dried thyme, salt, and pepper. Mix well.
- Let your mixture cool off and take the pie crusts out of the fridge to bring them to room temperature. Preheat oven to 425 F.
- Line two pie dishes with a crust, and fill each with half of the chicken/ veggie mixture.
- Top with the other two pie crusts and pinch the edges 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;
- Skip the crusts and add more water and milk to the filling and have it as soup.
- Add cheddar cheese on top of the filling for a cheesy pie, or sliced jalapenos for added heat along with cumin and oregano.
- change the veggies to bell peppers and pearl onions.
- 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.
- Substitute the pie crust for puff pastry and make it a bit more flaky.
- Top the filling with refrigerated biscuits instead of pie crust.
TIPS FOR MAKING HOMEMADE CHICKEN POT PIE:
- 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.
- You can control how creamy or firm the filling is by adding a bit more liquid to the sauce.
- If you like the glossy look, brush with egg wash and omit this step if you like the matte finish.
- 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 is chicken pot pie. Learn to make it the easy way!
Print
Save
Rate
Servings: 16 MAKES 2 PIES
Calories: 428kcal
Ingredients
- 4 cups chicken, cooked and shredded
- 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 make half if you want only one pie. Bring a large pot of water to a boil, and cook the diced carrots and potatoes until cooked but firm. Drain and set aside.
- In the same pot, melt the butter and saute the chopped onion. Add the flour and cook for about two minutes.
- Whisk in the chicken broth and milk, and cook until thickened and the mixture coats the back of a spoon.
- Add the cooked potatoes, carrots, frozen peas, and corn to the sauce.
- Mix in the shredded chicken, dried thyme, salt, and pepper until well combined.
- Let your mixture cool off for a while, and take out the refrigerated pie crusts to bring them to room temperature. Preheat oven to 425 F.
- Line two pie dishes with a crust, and fill each with half of the chicken/ veggie mixture.
- Top with the other two pie crusts and pinch the edges to seal. Make an egg wash ( one egg yolk beaten with a tbsp of water) and brush the pie crusts. Make four slits as if to divide the pie into 8 portions, and bake for 35-45 minutes until golden brown.
Nutrition
Calories: 428kcal | Carbohydrates: 42g | Protein: 14g | Fat: 21g
Pin This Recipe
Leave a Reply