Raise your hand if you love chicken pot pie – my hand is high in the air! I’m a pot pie lover and so are my kids. They get so excited when I tell them I’m making chicken pot pie for dinner. They’ll hover around the kitchen and check-in with me several times during the cooking process to gauge the dinner wait time. They act like I’ve never fed them before and pounce on the piping hot chicken pot pie as soon as it comes out of the oven – it’s crazy!
Chicken Pot Pie
My chicken pot pie recipe may seem a little labor intensive, but it really isn’t. To keep things simple, I use store-bought pie crust – one box for the bottom and one for the top! Yes, I do a double crust because I love crust! Of course, you can omit the bottom crust, but whyeee?! It’s sooo good!
The first thing I do when cooking chicken pot pie is to boil a 2.5lb bag of frozen chicken thighs in seasoned water. Once the chicken is cooked, I scoop it out and do a coarse chop. Next, I skim off the top of the broth and save it for later (freeze the excess broth for other recipes). Rotisserie chicken and store bought chicken broth can be used to save time, but you may need to season a bit more.
Because I love crust, I use one box of pie crust ( 2 per box) for the bottom of the casserole dish and one box for the top. To cover the bottom of the casserole dish, position one pie crust to go 3/4 way up the side of the side of the dish. Next, unroll the second pie crust to cover the remaining portion of the dish. Overlap the crusts by 1″ – 2″ and cut the excess off. Press along the cut to seal the edges. Use the leftover pie crust to build up any areas that aren’t high enough along the edge of the casserole dish.
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For the filling, I coarse chop onions, carrots, celery, and potatoes. Add butter and onions to a large pot on medium heat and cook until the onions are translucent. Add the remaining chopped vegetables and butter. Stir. Cover and cook for 8 – 10 minutes or until the potatoes are almost fork tender, making sure to mix every few minutes. Add a few tablespoons of flour to coat the vegetables and soak up any leftover butter. Add the chicken broth* and milk to create a thick sauce. Add the chopped chicken, peas (optional), and seasonings. If you feel the sauce is too thin, add more flour.
*My homemade broth is already seasoned, so I add additional salt/pepper to taste. If you use store bought broth, you will need to adjust the seasonings to your own taste.
Pour the cooked vegetables and chicken into the prepared dish. Cover the filling with two pie crusts, the same way as the bottom crust. Add extra dough where needed and roll the edges of the pie crust to create a rustic edge. Take a knife and vent the top of the crust in several places. Use the leftover crust to decorate the top with cut-out shapes. Loosely cover with foil and bake at 400°F for 25 minutes. Remove the foil and bake for another 10 -15 minutes or until the crust is golden brown.
Now it’s ready to serve. Enjoy and don’t be surprised when you see your kids go for seconds and thirds!
Chicken Broth Base
- 1 - 2.5 lbs. bag frozen chicken thighs
- 1 1/2 T. Kosher salt (add to your taste)
- 1 tsp. oregano
- 1 Bay leaf
- 1 tsp. thyme
- 1 tsp. dried minced onions
- 1/2 tsp. garlic powder
- 1/2 tsp. pepper
- 1/2 tsp. basil
- 1 tsp. celery flakes or use fresh celery tops
- 9-10 cups water, use just enough to cover chicken
Pot Pie Filling
- 1 stick unsalted butter
- 1 cup coarse chopped onion
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped celery
- 4 cups chopped potatoes
- Optional - 1 cup frozen peas
- 1 tsp. Kosher salt
- 1/4 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- Optional - 1/2 tsp. dried parsley
- 1/4 tsp. pepper
- 5 - 8 T. flour, use just enough to thicken sauce to desired consistency
- 1/2 cup milk or heavy cream
- 2 1/2 cups chicken broth
- 4 cups chopped cooked chicken
Pot Pie Crust
- 2 boxes premade pie crust or use this Quick and Easy Crisco Pie Crust *
Chicken Broth Base
Add chicken to a large pot and add water until the chicken is covered. Add salt, thyme, oregano, basil, bay leaf, pepper, dried minced onions, garlic powder, and celery tops or flakes. Cook over high heat until boiling and lower to medium. Cover and cook for 25 minutes or until cooked. Pull chicken out of the broth and coarse chop. Skim broth, strain, and set aside for later.
Pot Pie Filling
Add 1/2 stick of butter to a large pot over medium heat. Add onions and cooked until translucent. Add the remaining 1/2 stick of butter, carrots, celery, and potatoes. Stir vegetables until well coated with butter. Cover and cook for 8 -10 minutes or when potatoes are almost fork tender. Stir every few minutes to prevent burning. Next, add flour and stir until all the vegetables are coated. Add chicken broth and milk. Stir. Add in frozen peas and cooked chicken. Add more flour if you want the sauce thicker. Set aside.
Pot Pie Crust
Cover the bottom of a 9" x 13" deep casserole dish with two pie crusts. The dough should cover the entire bottom and go 3/4 way up the sides of the dish. Cut off any excess dough and use to build up areas that aren't high enough on the sides of the dish.
- Pour pot pie filling into the prepared casserole dish. Cover with remaining two pieces of pie crust. Cut off excess and roll the edges of dough over to seal. Use excess dough to create decorative cut outs for the top or to patch broken areas of dough. Poke a few vent holes on the top of the dough. Cover with a foil tent. Bake at 400°F for 25 minutes. Uncover and bake for another 10-15 minutes until the top crust is golden brown. Serve!
- If using store bought chicken broth, you may need to adjust seasonings to your taste. For example, salt and herbs may need to be reduced or increased.
- If you prefer only a top pot pie crust, you will only need one box of premade pie crust.
- *If using the Crisco Pie Crust recipe, make sure to quadruple (4x) the recipe.
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