This Chicken Pot Pie Recipe is The Best You’ll Ever Taste
This savory chicken pot pie recipe is full of vegetables, chicken, and a creamy sauce. And your family will love it!
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Chicken Pot Pie Recipe
Growing up in the south meant having all kinds of incredible food. And one of my favorites was my mom’s chicken pot pie. She made hers a little different than I make mine, but the overall taste is the same and it’s still the ultimate comfort food.
I’ve been baking this version of chicken pot pie for several years and have made it dozens of times. We think it’s the best chicken pot pie we’ve ever had, and hopefully you will too!
It’s full of vegetables, chicken, and a savory cream sauce and is a bowlful of heaven.
Chicken Pot Pie FAQ’s
Can I use refrigerated pie crust?
Yes! This recipe uses refrigerated pie crust. But if you have a good pie crust recipe and love to make it, you can use that instead. You’ll need to make two crusts, one for the bottom and one for the top.
Does chicken pot pie freeze well?
Yes, it definitely does. You can freeze it for up to 3 months. Whenever I make this recipe, I double it and freeze one of the pies. You’ll want to wrap it tightly before freezing.
To bake a frozen pot pie, put it in the oven before preheating it so your pie pan doesn’t break. Bake at 400 for one hour or until the center is warm. Cover the edges of the crust if it begins to brown before the filling is done.
Is it okay to use turkey instead of chicken?
Of course! I make this every year after Thanksgiving with leftover turkey and it’s amazing.
Can I substitute vegetables?
Yes! This recipe has carrots, celery, onions, and peas. But you can add sliced mushrooms, diced potatoes, or many other vegetables to this recipe. You can also use canned or frozen vegetables (thawed, of course) to cut down on the prep time.
How can I make it even healthier?
This recipe is fairly healthy as written, especially since it doesn’t have processed cream of chicken soup. But you can make it a little healthier if you use olive oil instead of butter when sauteing the vegetables. And you can substitute low fat milk for the heavy cream. Low sodium chicken broth can also be used.
What pie dish do you recommend?
I have a couple of different pie dishes I use when baking pies. My preference is stoneware because it retains heat. You can also use a glass pie dish. Here are my favorites:
Best Ever Chicken Pot Pie (without cream of chicken soup)
Ingredients
- 1 lb Cooked chicken, chopped or shredded into small pieces Rotisserie chicken works well with this. Or cover and boil chicken breasts in water for 15 minutes or until done.
- 2 tbsp Olive Oil
- 1/2 Onion, diced
- 1/2 cup Celery, diced
- 1 cup Carrots, diced
- 1/3 cup All Purpose Flour
- 2 cups Chicken Broth I use this one.
- 2/3 cup Heavy Cream
- 1 cup Peas I prefer cooked frozen peas but you could also use canned.
- 1 tsp Herbs de Provence You could substitute with dried thyme and rosemary.
- 1/2 tsp Salt
- 1 tsp Minced garlic
- 1/2 tsp Pepper
- 1 pkg Refrigerated Pie Crust
Instructions
- Preheat oven to 425°.
- Place bottom crust in the bottom of a pie pan.
- Heat the olive oil (or butter) on medium heat in a large skillet. Add diced onion, celery, and carrots, and salt. Cook until vegetables are soft. Add herbs and garlic and cook for an additional 2 – 3 minutes.
- Add flour to skillet and toss until all vegetables are coated.
- Slowly add broth and cream while stirring. Cook on medium low heat until the liquid thickens, stirring frequently. Add pepper. Stir and set aside.
- Add chicken and peas to the pie pan (bottom crust should be in the pan already).
- Evenly pour veggie mixture over chicken and peas.
- Top with pie crust and seal the edges. Trim excess crust from around the edge of the pan. Cut a few slits in the top of the crust for steam to escape.
- Bake for 30 to 35 minutes or until crust begins to brown and the filling is bubbly. NOTE – cover edges of the crust with a pie shield or aluminum foil if it begins to brown before the filling is done.
- Remove from oven and let sit for 10 minutes.
- Slice and enjoy!
Leave me a comment and let me know if you make this recipe and what you think of it!
