Warm and creamy, this Chicken Pot Pie has all the comforts of home in one bite, and bite after bite. Perfect to make with leftover turkey too.
Few things come close to the comfort chicken pot pie offers up. And a buttery and flakey homemade crust (or store-bought) really elevates this simple dish, creating a recipe you’ll want to keep on hand to impress guests, or to have all on your own on a night in.
And if you’re still not sure, you can always use a pre-made crust! It’s not cheating if it has great results!
This chicken pot pie recipe is also great for repurposing leftovers. If you recently roasted a chicken and have leftover meat, you can use that!
Okay, let’s get ready to walk through the steps together. I do have a few chef’s notes that will be helpful for your future cooking:
- This recipe is flexible, you can put it in a 9″ pie plate, or two 5″ pie tins, or smaller baking dishes.
- I used 3 aluminum tins here. To achieve this, after rolling, I use a small bowl ( at least 4 inches ) to create a circle. Once I’ve cut it, I place the dough circles on top of my filled tins. I press the edges with a fork for detail. and cut a crisis cross in the center to allow steam to release and avoid the pie bubbling over.
- Placing the pies on a baking sheet in case there’s any spillover helps keep your oven clean and aids in transferring them to and from the oven.
In a skillet saute your chopped carrot and celery in butter until soft and beginning to see light color.
Next, mix your cornstarch and broth to create a slurry. Pour the mix into your pan with the cooking vegetables. Alternately, you can add a tablespoon of flour to the pan and slowly add in broth to make a gravy.
Simmer on medium until the sauce thickens.
Once it begins to thicken, add in your chicken, and carefully stir to combine, heating until the sauce returns to a simmer.
Remove from heat and, using a large spoon, place chicken mixture into pie plates/dishes or any baking dish that you’ve opted to use. Set aside while you prepare your crust.
People often get nervous when it comes to making their own pastry, but my Pie Crust is so simple, you’ll wonder why you’ve avoided it all this time.
And once you make it, it can be used for all kinds of dishes including desserts!
Such as my
- Pumpkin Cheesecake Pie
- Cranberry Lemon Meringue Pie
- mini heart shapes pies with jam
- Chocolate Espresso Pudding Pie
- Mini Fruit Pies
- Stuffed Apple Pie
Use my pie crust recipe or grab your pre-made one to get started:
Roll out pie crust being sure it is large enough to fit over the filling in the tins/baking dish. Or roll it out and cut it to the desired shape, and place it on top of your dishes. Crimp with a fork and cut a crisis cross in the center to allow the steam to escape. I didn’t use an excessive amount of pie crust, but you can make it as thick as you’d like, you can roll and crimp the edges of the pie, or fake a crimped edge like I did with fork marks.
Bake for 15-30 minutes or until the chicken pot pie is bubbly and heated thoroughly, and the pie crust is golden and cooked.
Remove pot pies from the oven and allow to cool 10 minutes before serving.
For a pre-made frozen pie crust, what’s the best option for thawing?
You can set the crust down in your fridge the night before, or lay it out on your counter 30-45 minutes before rolling out.
Can I use a bottom crust on this?
Yes, you absolutely can. You may need to adjust the cooking time to ensure the bottom crust is cooked and has firmed up nicely.
Can I use a different protein?
Yes, pot pie is super versatile. In fact with the holidays coming up, turkey is a great substitute. If you want a vegetarian option you can add beans, white beans are a good choice.
What else can I add to these pot pies?
You can add corn or peas if you prefer things a little sweeter, add any vegetable you prefer broccoli is nice.
Add in diced potatoes when cooking the sauce and cook until tender if you’d like potatoes in the pot pie for a heartier dish.
Every single bite is full of rich delicious flavor you’ll crave again and again.
- 1 lb chicken or turkey, cooked
- 2 carrots diced
- 2 celery stalks, sliced
- 1 tablespoons butter
- 1 1/2 cups chicken broth
- 2 tablespoons cornstarch, or flour
- 1 pie crust (homemade pie crust, or purchased)
- 4 oz potatoes, diced (saute with carrot and celery and cook until tender in sauce)
- 1/2 cup peas, fresh or frozen (add when adding the chicken)
- 1/2 cup corn, fresh or frozen (add when adding chicken)
- 1/2 cup onions, diced (add when sautéing carrot and celery)
- 1-2 teaspoons chicken bullion, for added flavor (add when you add broth)
- Egg wash for a more golden crust, egg beaten with 1 tablespoon water or cream (brush over top of pie crust before baking)
- salt and pepper to taste (add when adding in chicken)
- This recipe is flexible, you can put it in a 9" pie plate 2-5" pie tins, or smaller baking dishes.
- I used 3 aluminum tins.
- I rolled then cut the pie crust 4 inches round with a little flour, I used the rim of a round bowl to create the circle. I pressed the edges with a fork for detail, and a crisis cross in the center to allow steam to release and avoid the pie bubbling over, I stretched the pie crust a little as I put it on top of the filling.
- I then placed the pies on a baking sheet in case there was any spillover and to help to transfer them to and from the oven evenly.
- For the filling:
- In a skillet saute carrot and celery in butter.
- Pour in the chicken broth mixed with cornstarch (or add flour to pan and mix, then add in broth)
- Simmer on medium until the sauce thickens.
- Add in chicken and to combine and heat until the sauce returns to a simmer.
- Place chicken mixture into pie plates/dishes or any baking dish.
- Roll out pie crust. Cut it to the desired shape, and place it on top of pie plates.
- Bake for 15-30 minutes or until the chicken pot pie is bubbly and heated thoroughly and the pie crust is golden and cooked.
- Remove pot pies from the oven and allow to cool 10 minutes before serving.