Chicken Pot Pie
Pot pie is easy to make, especially if you buy a premade crust. Give this recipe a try and it will become one of your favorites and a “go to” dish in your repertoire when you’re craving comfort food. One of my favorite things about pot pie is the creamy hearty filling. One of my least favorite things about pot pie is eating the soggy bottom crust. This version focuses on more of the insides and has no bottom crust, making it a touch healthier. The protein is interchangeable in a pot pie. Use lamb, beef, or quorn products for vegetarians.
- Prep Time: 30 Minutes
- Cook Time: 35 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 4
- Category: Dinner / Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- 1 pre made refrigerated unbaked pie crust
- 1 1/4 lb boneless skinless chicken thighs (or breasts)
- 1 cup carrots, small diced
- 3/4 cup celery, small diced
- 2 cups frozen peas
- 1/3 cup onion, chopped
- 1/3 cup unsalted butter
- 1/3 cup all purpose flour
- 2 cups chicken broth
- 2/3 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
- Check pie crust directions for baking. 425F is usually the standard but follow the pie crust instructions. Preheat oven to 425F.
- Bring a large salted pot of water to a boil. Add chicken. Cook ~ 15 minutes or until chicken is done (registers 165F on a thermometer). Add carrots, celery, and peas to boiling water and cook an additional 3 minutes. Strain liquid and put the solids in a bowl. Shred or chop chicken when cool and add to bowl of cooked veggies.
- Bring a pan to medium heat and add the butter and onions. Cook ~ 3-4 minutes or until onions are translucent. Mix in flour, 1/2 tsp salt, and pepper and cook for 1-2 minutes. Slowly stir in chicken broth and milk. Simmer over medium heat until thickened (~ 4-6 minutes). Add more salt to taste if desired.
- Place the chicken and vegetable mixture in a pie pan and pour the gravy over it. Top with pie crust. Make several slits in the pie crust to allow hot steam to escape. Bake for 30-35 minutes or until crust is golden brown. NOTE: watch the pie crust edges – they will cook / burn first. You may need cover them with aluminum foil or a pie crust shield so that they don’t burn.
- You’ll want to eat this right away but save burning your taste buds and wait 15 – 20 minutes to allow it to cool off. Wait an hour if you really want to see your slice of pot pie instead of it melting all over the plate. Dig into some comfort food! Beckie
- Place a lined baking sheet under the pie pan in case some of the liquid boils over. This saves a lot of grief and frustration in cleaning up the oven if something does boil over.
- Taste the strained liquid that you cooked the chicken & vegetables in. Chances are that it tastes better than most store bought chicken broths. Add a little salt and pepper and save it for later or use it in place of the chicken broth in this recipe. Cool first if you decide to freeze it.
- Have extra gravy leftover? Refrigerate it and put it over rice and vegetables later.
Things In My Kitchen:
- Pie Crust Shield – easy to use and keeps the crust from burning before the inside is done.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Pot Pie, Chicken, Savory Pie, Comfort Food