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Chicken Pot Pie – Lauren’s Latest

top down view of chicken pot pie


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This homemade Chicken Pot Pie is one of my favorite comfort foods and I can’t wait to share it with you today. This pot pie is made with roasted chicken, veggies, spices covered in a creamy white sauce. It is then poured into a buttery, flakey pie crust and baked to golden perfection. This Chicken Pot Pie will fill your belly and keep you warm during the colder months ahead. You should also consider this Chicken Pot Pie Soup as a quick and easy variation!

top down view of chicken pot pie

But First, What is a Pot Pie?

Pot Pies are savory and filled with meat (typically chicken or turkey), veggies and combined with a gravy-like sauce. Typically pot pies have a top and bottom crust. I love having this pot pie recipe in my back pocket when I know I’ll have lots of leftover chicken or turkey (like around the holidays). It brings new life to leftovers and its something the whole family will enjoy.

Homemade or Store Bought Pie Crust

Nothing is better than a homemade pie crust. I have a simple pie crust recipe that is my go-to pie crust and is great with sweet or savory pies. For the sake of time, I used a store-bought double pie crust for this recipe. These are great, and some days it’s all about ease and simplicity. Am I right?

a forkful of chicken pot pie with the slice in the background

How to Make Chicken Pot Pie

I love that this this dish is a higher protein and hearty meal all in one pie. For full recipe details, see the printable recipe card down below. Here is what to expect while making this chicken pot pie recipe.

Make a Roux

Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes. 

Add Milk, Water + Seasonings

Whisk milk and water slowly into mixture. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings and bouillon cube. Cook and stir until sauce has thickened, about 3 minutes.

Add in Veggies + Chicken

Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few splashes of water for 5 minutes. Stir in all vegetables and chicken into sauce.

Remove From Heat + Allow to Cool to Room Temperature

Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.

Roll Out Pie Crust

While filling is cooling, roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.

Add Cooled Filling to Crust, Add Top Crust + Bake

Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge.

Tuck the top crust underneath the bottom one to make a neat and even crust all the way around. Brush egg onto the top of the crust and cut 2-3 slits into the top.

Bake at 400 degrees for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!

top down view of chicken pot pie with a slice missing

What to Serve with Chicken Pot Pie

Because pot pies are pretty hearty and already include your vegetable, you just serve it all on its own. If you feel like you need something else, I would opt for another vegetable or salad. Here are a couple ideas:

Storage Directions

Any leftover pot pie can be stored in the fridge, in an airtight container for 3-4 days. To reheat, feel free to warm in the microwave.

Make Ahead/ Freezing Directions

Chicken Pot Pie is a great dish to make ahead or to freeze and eat later. To make ahead, assemble the pie and cover with plastic wrap and store in the fridge until ready to bake.

To freeze: Follow recipe directions up until baking. At that point, wrap in plastic wrap and foil and store in the freezer for up to 2 months. When ready to bake, remove plastic wrap and foil. Replace foil and place in oven (while frozen). Add 20-30 minutes to the recipe baking time. Remove foil, and bake according to recipe directions.

top down view of chicken pot pie

Love This Recipe? Try These Chicken Recipes

Add this recipe to your meal planning this week! It’ll be perfect and everyone will love it. Be sure to save, print, bookmark, or share this recipe so that you can keep it handy. The printable recipe card is below. Have a good day, friends! 🙂

top down view of chicken pot pie

Chicken Pot Pie

This homemade Chicken Pot Pie is one of my favorite comfort foods and I can’t wait to share it with you today. This pot pie is made with roasted chicken, veggies, spices covered in a creamy white sauce. It is then poured into a buttery, flakey pie crust and baked to golden perfection.

Instructions

  • Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes.

  • Whisk milk and water in slowly to mixture. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings and bouillon cube. Cook and stir until sauce has thickened, about 3 minutes. Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few splashes of water for 5 minutes. Stir in all vegetables and chicken into sauce. Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.
  • While filling is cooling, roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.

  • Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge. Tuck the top crust underneath the bottom one to make a neat and even crust all the way around. Brush egg onto the top of the crust and cut 2-3 slits into the top. Bake at 400 degrees for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!

Nutrition

Calories: 368kcal | Carbohydrates: 33g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 480mg | Potassium: 313mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1638IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 2mg



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