There is nothing more comforting than taking a bite into a homemade chicken pot pie.
Tender pieces of chicken and vegetables cooked in a thick and creamy sauce. And then the entire dish is topped with a light, flaky, and golden pie crust. I am sure you can picture taking a fork and piercing through that crust to get the perfect bite balanced with both the crust and the filling.
However, as much as we all love the taste of this classic comfort dish, many of us don’t make it at home. We either wait until we order it from a homestyle restaurant. Or we pick up a frozen pot pie from the grocery store instead.
But I am here to encourage you to make your own chicken pot pie. It is really easy to do using a few ingredient shortcuts and the taste is so much better!
- Leftover Rotisserie Chicken
- Frozen Mixed Vegetables
- Refrigerated Pie Crusts
Although you can certainly pre-cook boneless, skinless, chicken breasts or thighs, I find it much easier to use leftover rotisserie chicken.
And to make things even easier, a strongly suggest purchasing a bag of frozen mixed vegetables. However, if you have a strong aversion to peas or green beans, you can purchase individual packages of frozen vegetables instead.
Finally, refrigerated pie crust is a huge time saver here! Not only is the pie crust pre-made, they are actually delicious!
*If you want to make deconstructed pot pie in your electric pressure cooker check out this Instant Pot Chicken Pot Pie recipe.
Homemade Chicken Pot Pie
*Complete recipe instructions are located in a printable recipe card at the bottom of this article.
- All-purpose flour
- Salt and Pepper
- Cayenne pepper
- Chicken broth
- Shredded or diced cooked chicken
- Frozen mixed vegetables
- Refrigerated pie crust
The first step in making homemade chicken pot pies is to cut the top pie crust. This will be much easier to do now instead of later when your ramekins are full of the filling.
Start by unrolling the refrigerated pie crust on a clean, floured surface. Then, using individual ramekins as a guide, cut pie crust 1/2 inch larger than the diameter of the top of the ramekin.
Do this by flipping the ramekins over and placing them on top of the crust. Measure 1/2 inch away from the border of the dish and then use a sharp knife to cut around the perimeter of the ramekin.
Repeat the process for each ramekin. Then set the crust aside and prepare the filling.
In 2-quart saucepan, melt butter over medium heat. Add onion and cook 2-3 minutes, stirring frequently, until tender.
Next, stir in the flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Now it is time to stir in the cooked chicken and mixed vegetables. You can certainly pre cook the chicken breasts or thighs to be added to this homemade chicken pot pie recipe.
However, we love to use the leftovers from a store-bought rotisserie chicken whenever we can. It is a quick and easy way to get dinner on the table with little effort.
Now it is time to fill greased ramekins with the filling. I prefer to use butter to grease the dishes, however you can also use cooking spray if you prefer.
Top With Pie Crust
Once you have evenly divided the filling among the ramekins, top each one with the pre-cut crusts.
Seal the edges of the crust to the side of the ramekin by pinching it to the surface and top rim. It might be helpful to use a little water around the rim to help it adhere better.
Then cut a slit in top of each crust to allow it to vent during the baking process.
Place your homemade chicken pot pies on a large baking sheet and place in a preheated oven. Cook until the crust is golden brown and the filling is bubbly.
During last 15 to 20 minutes of baking, you can cover the crust edge with strips of foil to prevent excessive browning.
Remove from the oven and let them stand 5-10 minutes before serving so the filling can thicken and more importantly so that you don’t burn your mouth with that first bite!
Mary and Jim
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- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 1/2 cups shredded or diced cooked chicken
- 2 cups frozen mixed vegetables
- 2 9 inch refrigerated pie crust
- Heat oven to 375°F. Using individual ramekins as a guide, cut pie crust 1/2 inch larger than the diameter of the top of the ramekin. Set aside.
- In 2-quart saucepan, melt butter over medium heat. Add onion and cook 2-3 minutes, stirring frequently, until tender.
- Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into greased ramekins. Top with crust sealing edges to the side of the ramekin. Cut a slit in top of each crust.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, you can cover the crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Recipe courtesy of Old World Garden Farms
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g