The chicken pot pie is combines tender chicken, hearty vegetables, and a creamy, savory sauce, all encased in a flaky, golden crust. It’s the ultimate comfort food, perfect for family dinners or cozy evenings. The detailed recipe below walks you through every step, ensuring your pot pie comes out flavorful, satisfying, and absolutely irresistible.
1. Old Fashioned Chicken Pot Pie Recipe
Ingredients
For the Filling
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 small onion, diced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ¾ cups chicken broth
- ¾ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional, for extra flavor)
- ¼ teaspoon garlic powder (optional)
For the Crust
- 1 package refrigerated pie crusts (or homemade, if you prefer)
- 1 egg, beaten (for egg wash)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish and have your crust ready to go.
Step 2: Prepare the Filling
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Sprinkle the flour over the vegetables and stir for 1-2 minutes to create a roux. Slowly whisk in the chicken broth and milk, ensuring there are no lumps. Cook for 3-5 minutes, stirring constantly, until the mixture thickens into a creamy sauce.
Stir in the cooked chicken, frozen peas, salt, pepper, and any optional seasonings like thyme or garlic powder. Remove the skillet from heat and set the filling aside to cool slightly.
Step 3: Assemble the Pot Pie
Roll out one pie crust and place it in the bottom of the greased pie dish, pressing it gently into the edges. Pour the prepared chicken filling into the crust, spreading it evenly.
Take the second pie crust and lay it over the filling. Trim any excess crust and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape during baking.
For a golden, glossy finish, brush the top crust with the beaten egg wash.
Step 4: Bake the Pot Pie
Place the pie dish on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pot pie cool for about 10 minutes before serving to allow the filling to set.
2. Tips For Perfect Chicken Pot Pie
Use Cooked Chicken to Save Time
Using pre-cooked or leftover chicken simplifies the recipe and reduces prep time. Rotisserie chicken is an excellent option because it’s flavorful and tender.
Sauté Vegetables for Extra Flavor
Cooking the onions, carrots, and celery in butter before adding them to the sauce enhances their flavor and ensures they’re soft and delicious in the final dish. Skipping this step can leave the vegetables undercooked.
Don’t Skip the Roux
The roux (a mixture of butter and flour) is essential for creating a thick, creamy filling that won’t run out of the pie when sliced. Take your time whisking in the broth and milk to prevent lumps.
Season Generously
Seasoning the filling is key to a flavorful pot pie. Salt, pepper, and optional herbs like thyme or garlic powder elevate the dish. Taste the filling before assembling to ensure it’s well-seasoned.
Use a Homemade or Store-Bought Crust
While homemade pie crust adds a rustic, buttery touch, store-bought crusts are a convenient alternative that still delivers great results. Let refrigerated crusts come to room temperature before using to prevent cracking.
Vent the Crust
Cutting slits in the top crust allows steam to escape, preventing the pie from becoming soggy or the filling from bubbling over.
Bake on a Baking Sheet
Placing the pie dish on a baking sheet catches any spills and keeps your oven clean. This is especially helpful if the filling bubbles up during baking.
Let the Pie Rest Before Serving
Allowing the pie to cool for 10 minutes after baking helps the filling thicken and makes slicing easier. Serving it too soon can cause the filling to spill out.
3. How To Store & Reheat Leftovers
Storing Leftovers
Leftover chicken pot pie can be stored in the refrigerator for 3-4 days. Cover the pie dish tightly with plastic wrap or transfer individual portions to an airtight container.
For longer storage, freeze the pot pie. Wrap the entire pie (or individual slices) tightly in aluminum foil and place it in a freezer-safe bag. Frozen pot pie can be kept for up to 3 months.
Reheating Leftovers
In the Oven: To maintain the crispness of the crust, reheat leftover pot pie in the oven. Preheat your oven to 350°F (175°C). Cover the pie with foil to prevent over-browning and heat for 20-25 minutes (or longer for a whole frozen pie). Remove the foil during the last 5 minutes to crisp up the crust.
In the Microwave: For a quicker option, reheat individual slices in the microwave. Place a slice on a microwave-safe plate and heat on medium power for 2-3 minutes, checking to ensure it’s warmed through. Keep in mind that the crust may lose some of its crispness using this method.
From Frozen: If reheating a frozen pot pie, let it thaw in the refrigerator overnight before reheating in the oven. For a quicker option, bake the frozen pie directly at 375°F (190°C) for 45-60 minutes, covering it with foil for the first half of the cooking time.
By following the detailed steps and incorporating the tips provided, you’ll achieve an old-fashioned that’s as beautiful as it is delicious. Don’t forget to store leftovers properly and reheat them for a second helping of this classic dish. Make this recipe part of your regular rotation, and enjoy the cozy warmth it brings to your table!
