Homemade Chicken Pot Pie Recipe

There’s nothing quite like the comfort of a warm, homemade chicken pot pie. Tender chunks of chicken, a medley of vegetables in a rich, creamy sauce, all encased in a buttery, flaky crust.

The best part? It is actually easier to make than you might think.

Many people shy away from making chicken pot pie because it seems complicated. They’ll either pick up a frozen version or wait until they’re at a restaurant to indulge in this classic comfort food.

But here’s the secret: making your own chicken pot pie isn’t difficult at all, especially if you use a few convenient ingredient shortcuts. Not only will the flavor beat anything store-bought, but the process is straight forward and simple.

Easy Ingredient Shortcuts for Homemade Chicken Pot Pie

1. Rotisserie Chicken:
Instead of cooking chicken from scratch, using a store-bought rotisserie chicken can save you a lot of time. It’s already cooked, flavorful, and ready to shred or dice. Plus, rotisserie chicken has that perfect roasted flavor that makes your pot pie even better.

2. Frozen Vegetables:
Buying frozen mixed vegetables is another big time-saver. Just add them into your filling and you’re good to go. If you’re not a fan of peas or certain veggies, feel free to grab individual bags of frozen corn, carrots, or green beans and customize the mix.

3. Refrigerated Pie Crust:
Refrigerated pie crusts are a game-changer. These store-bought crusts are pre-made and save you the effort of making dough from scratch. They bake up light, flaky, and delicious, making them a great substitute for homemade pie crust. You get all the comfort of a homemade meal with half the effort.

Customize Your Chicken Pot Pie

Customize Your Veggies:
Feel free to swap out or add any vegetables you like. Fresh vegetables, such as sautéed mushrooms or diced potatoes, are great additions if you have a bit more time. Just make sure to cook them beforehand since they won’t have enough time to soften while the pot pie is baking.

Pie Crust Substitutes:
If you’re not a fan of traditional pie crust or want to try something different, puff pastry can be used instead. It’s light and flaky, and puffs up beautifully in the oven. Just be sure to roll it out slightly to avoid too thick of a crust.

Make Ahead Options

Prepare The Filing In Advance:
If you’re short on time, you can prepare the filling a day in advance and store it in the fridge. When you’re ready to bake, just top it with the pie crust and pop it in the oven.

Freezer-Friendly:
Homemade chicken pot pie is perfect for freezing. Prepare the pies as directed, but before baking, wrap them tightly in foil and plastic wrap and store in the freezer. When you’re ready to eat, bake them from frozen, adding an extra 10-15 minutes to the bake time.

How to Make Chicken Pot Pie

This recipe uses individual ramekins, making it easy to give everyone their own little pot pie. It also bakes quicker this way than one large pie. However if you prefer, you can also make this in a standard deep dish pie pan.

Ingredients:

• 2 tbsp butter
• 1 small onion, diced
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper (optional, for a little heat)
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 2 cups cooked, shredded or diced chicken
• 1 1/2 cups frozen mixed vegetables
• 1 package refrigerated pie crusts

Instructions:

Step 1: Prepare the Pie Crust

Before making the filling, you’ll want to prep the pie crust. This part is much easier to do before the ramekins are filled. Start by unrolling your refrigerated pie crust on a floured surface. Then place one of your ramekins upside down on the crust, and cut around it, leaving about a 1/2-inch border. Repeat this process for each ramekin.

If you’re using a larger, single baking dish instead of individual ramekins, just roll out the pie crust and trim it to fit the top of the dish, leaving a bit of extra crust around the edges.

Step 2: Make the Chicken Pot Pie Filling

Melt the butter in a 2-quart saucepan over medium heat. Add the diced onion and cook for about 2-3 minutes, stirring often, until it softens and becomes slightly translucent.

Once the onion is softened, stir in the flour, salt, pepper, and cayenne pepper if you’re using it. This will form a roux, which is key to thickening the sauce. Stir constantly for about a minute to cook off the raw flour taste.

Next, gradually add the chicken broth and milk. Continue stirring until the mixture becomes thick and bubbly, which should take about 3-4 minutes. You want the sauce to coat the back of a spoon.

Step 3: Add the Chicken and Vegetables

Once your sauce has thickened, stir in the shredded or diced chicken and the frozen vegetables. The vegetables don’t need to be cooked beforehand since they’ll soften as the pot pie bakes. Mix everything together until it’s well coated with the sauce.

Step 4: Fill the Ramekins

Lightly grease the ramekins with butter or cooking spray to prevent sticking. Then evenly divide the chicken and vegetable filling among the ramekins, filling them about 3/4 of the way full.

Step 5: Top with Pie Crust

Now that your ramekins are filled, place your pre-cut pie crust circles over the top of each one. Press the edges of the dough to seal them to the ramekin. You can use your fingers or a fork to crimp the edges for a nice decorative touch. Be sure to cut a small slit in the center of each crust to allow steam to escape while baking.

Step 6: Bake the Chicken Pot Pies

Preheat your oven to 375°F. Place the ramekins on a baking sheet to catch any filling that might bubble over during baking. Bake the pot pies for 30-40 minutes, or until the crusts are golden brown and the filling is bubbly.

If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.

Step 7: Let Cool and Serve

Once the pot pies are done baking, remove them from the oven and let them cool for about 5-10 minutes. This resting time allows the filling to set and cool down enough so you don’t burn your mouth with the first bite!

Storing and Reheating

If you have leftovers, store the pot pies in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 20 minutes to maintain the crispy crust. Avoid microwaving, as it can make the crust soggy.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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