Chicken Pot Pie is easy to make, especially if you buy a pre made fresh pie crust. Give this chicken thigh pot pie 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.

Whole golden brown chicken pot pie White plates and forks in background.

Chicken Thigh Pot Pie with Just A Top Crust

One of my favorite things about chicken pot pie is the creamy hearty filling. One of my least favorite things about pot pie is eating the soggy bottom crust.

This version of chicken thigh pot pie focuses more on the insides and has no bottom crust, making it a touch healthier. In my opinion, it also makes it taste better.

Having said that. Use a bottom crust for this pot pie if you prefer.

Easy Chicken Pot Pie Variations

The protein is interchangeable in a pot pie. Use chicken breast, diced lamb or beef, or quorn / tofu products for vegetarians.

Throw in some fresh or frozen corn if you like it and have it. Or use any veggie leftovers that you love. Just try to remember to keep the total proportion of veggie ratios the same as the recipe.

Chicken Thigh Pot Pie Tips

Place a lined baking sheet under the chicken pot 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.

Scramble an egg (both yellow and white) and baste over pie crust if you want a golden sheen on your crust. I do not do this because a like a "matte" looking chicken pot pie. 🙂

Taste the strained liquid that the chicken thighs and vegetables were cooked in. Chances are that it tastes better than most store bought chicken broths. Add a little salt, pepper, and dried herbs and save it for later or use it in place of the chicken broth in this recipe. Cool broth first if you decide to freeze it.

Have extra gravy leftover? Refrigerate it and put it over rice and vegetables later.

Whole golden brown chicken pot pie with one slice missing. Pie slice on white plate in background.

Things In My Kitchen:

Pie Crust Shield - easy to use and keeps the crust from burning before the inside is done.

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Easy Homemade Chicken Pot Pie

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EatSimpleFood.com

Chicken Pot Pie is easy to make, especially if you buy a pre made pie crust. Give this chicken thigh pot pie 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.

Author: beckie
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

Ingredients

1 pre made refrigerated unbaked pie crust
1 ¼ lb boneless skinless chicken thighs (or breasts)
1 cup carrots, small diced
¾ cup celery, small diced
2 cups frozen peas
⅓ cup onion, chopped
⅓ cup unsalted butter
⅓ cup all purpose flour
2 cups chicken broth
⅔ cup milk
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Check fresh 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 thighs. Cook ~ 15 minutes or until chicken is done (registers 165F on a thermometer).
Take chicken out and add carrots, celery, and peas to the pot of boiling chicken water and cook an additional 3 minutes.
Strain liquid and put the solids in a bowl. Shred or chop chicken thighs 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, ½ teaspoon 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 fresh pre-made 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.
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.

Notes

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.
Scramble an egg (both yellow and white) and baste over pie crust if you want a golden sheen on your crust.
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.