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Chicken pot pie is one of the best types of comfort food. Warm and creamy, it fills your tummy and leaves you feeling satisfied. Best of all, it’s guaranteed that your family will eat it. I admit that I have a picky eater in my household, and chicken pot pie is one food that always gets eaten. When you get a thumbs up from a picky eater, you know the recipe is a keeper.
The best part about chicken pot pie is that it’s not only tasty, it’s not expensive. As I plan my family’s meals for the week, I’m always looking for meals that are both budget-friendly and family-friendly. This flaky, creamy chicken pot pie fits the bill for both.
Creamy Chicken Pot Pie
Chicken pot pie is one of the most popular American recipes for a reason. It’s a classic because it’s delicious and appeals to most people’s taste buds. But it always looks fancy because of the pie crust.
And who doesn’t like pie? I love all kinds of pies, from apple to banana cream. Creamy chicken pot pie is no exception. It’s like a bowl of chicken soup, only in a pie crust. It’s almost like getting soup in a bread bowl but even better.
Making the pie crust is the most challenging part of the recipe. But if you are decent at making pie crust, the rest of the recipe is as they say, easy as pie.
Easy Chicken Pot Pie
Even though chicken pot pie is everybody’s favorite to eat, sometimes it can be a bit challenging to make. Fortunately, one of the reason this recipe is so beloved is because it’s easy to customize. All the ways you can change up this recipe make it even easier to make.
Don’t know how to make a pie crust? Don’t worry. Even though this recipe calls for homemade pastry crust (and that’s how the recipe turns out best), you can take shortcuts. Buying a premade double pie crust saves you all the effort of having to make a pie crust.
Another advantage of using a premade pie crust is that it saves you a lot of time. There are a lot of chilly winter evenings when I really want chicken pot pie, but don’t have the time to make a pie crust. Taking out the step of making homemade pie crust easily puts this recipe in the category of super easy and relatively quick.
One of the best things about chicken pot pie is the comforting aspect of all the carbohydrates in the pie crust. I love carbs even though I know I shouldn’t eat them as much as I do. Every once in a while, I decide that I’ll try to cut back on my carbohydrate intake.
Luckily, you can still have all the delicious creamy flavor of chicken pot pie without all the carbs. You can make an easy chicken pot pie by leaving out the pie crust entirely. Heresy, you say? I get it. But a crustless chicken pot pie is tasty and so easy that it can go from stove to table in 30 minutes.
Still want more ways to make chicken pot pie without all the hassle? You can use leftover chicken cooked on a previous day, or even buy a rotisserie chicken at the grocery store and cut it into bite-sized pieces.
Chicken pot pie is the perfect food for any weather, but especially on the colder days of fall and winter. With so many ways to make it, from premium with a homemade flaky pie crust to easy with shortcuts, this meal should definitely be in your family’s rotation.Print
Chicken pot pie is one of the best types of comfort food. Warm and creamy, it fills your tummy and leaves you feeling satisfied. Best of all, it’s guaranteed that your family will love it.
- 1 ½ lbs. boneless, skinless chicken breasts
- 5 cups chicken broth
- ¾ cup plus 3 Tablespoons butter
- ¾ cup all purpose flour
- 1 teaspoon poultry seasoning
- 1 teaspoon ground dried thyme
- 1 teaspoon minced parsley (fresh)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup chopped carrots
- 1 medium onion, finely chopped
- 2 stalks celery, sliced ¼ inch thick
- ½ cup frozen peas, thawed
- 2 recipes of pastry for a double crust (recipe below)
- ¼ cup butter, melted
- Heat oven to 400° degrees F, place oven rack in middle position.
- Place chicken and broth in a stock pot over medium heat. Cover, bring to a simmer and simmer until the chicken is done (about 10 min.)
- Transfer the chicken to a large bowl; reserve the broth in a separate cup or small bowl. Cut the chicken meat into bite-sized pieces and return to bowl.
- In a large saucepan over medium high heat, stir together the ¾ cup butter and the flour for five minutes until smooth.
- Slowly whisk in the chicken broth, continuing to stir until the sauce is smooth and thickens. Add the poultry seasoning, thyme, parsley, 1 teaspoon of the salt, and pepper.
- In a separate large skillet, warm the remaining 3 Tablespoons butter, add the carrots, onions, and celery and sauté 8 to 10 minutes, or until softened.
- Add the sautéed vegetables and peas to the sauce and place in a large bowl. Place plastic wrap directly on top of the sauce and refrigerate to cool completely.
- Preheat oven to 400 degrees F. Coat a 9×13-inch baking dish with cooking spray.
- Roll out the pastry dough and line the bottom and sides of the baking dish with one of the pie crust recipe.
- Line the pastry with aluminum foil and fill with pie weights or dried beans and bake for 15 minutes.
- Remove the crust from the oven and remove the pie weights and aluminum foil.
- Add the reserved the chicken to the vegetable mixture and pour into the prepared crust. Cover with the other pie crust recipe. Pinch together the edges of the top and bottom crust. Cut a slit in the center of the pie.
- Combine the melted ¼ cup butter and the remaining 1 teaspoons salt. Brush on top of the pastry and place in the ovn.
- Bake in preheated oven for 15 minutes, then reduce the oven temperature to 350° F and continue baking for 30 more minutes or until the crust is lightly browned.
- Cool for 10 minutes before serving.
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: creamy chicken pie recipe, easy chicken pot pie
This is a standard pastry for a double crust.
- 2½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, chilled and cut into small pieces
- ½ cup vegetable shortening, chilled and cut into small pieces
- 4 to 5 Tablespoons ice water
- Combine flour and salt in medium bowl, cut in butter and shortening until mixture is crumbly.
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- Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.
- Form dough into ball and refrigerate, wrapped in plastic, for 1 hour.
- Roll out pastry on a lightly floured surface to ⅛ of an inch thick.
- Carefully fold in quarters, lift gently and unfold into pan.
- Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.
- Category: Crusts
- Method: Rolling
- Cuisine: British