Keep those individually frozen pot pies in the freezer and make one big impressive Chicken Pot Pie! Filled with lots of chicken and vegetables and surrounded by a flaky pie crust, you will forget about those frozen pies for good! Try my Chicken Pot Pie Casserole for an update on the traditional pot pie.
Chicken Pot Pie
There is just something comforting about a Chicken Pot Pie. It’s amazing how they have stood the test of time and have become a very popular dish in the United States. Originating in Greece without the top pastry, they were called Artocreas until the Romans added the top part of the pastry. These meat and vegetable-filled pies are as hearty as they are tasty!
Chicken Pot Pie Recipe
Don’t let this Chicken Pot Pie Recipe intimidate you. There are a lot of ingredients, but the only time-consuming part is chopping the vegetables. So, turn on some music or listen to your favorite podcast and chop away!
How to Bake Chicken Pot Pie
While the chicken and vegetables are simmering, take out a 9-inch pie pan. Be sure it is 9 inches! If you go smaller, your pie crust and all the fixings inside will spill over! After all the chopping you have just done to prepare this recipe, you don’t want to lose any of the deliciousness inside! Use one pie crust to layer the bottom of your pie pan.
If you are feeling really ambitious, you can always make your own Never Fail Pie Crust! (Highly recommend!) Maybe buy one pie crust at the store and make one on your own for your two crusts–just an idea! Anyway, after putting down the first pie crust, fill it in with your simmered chicken mixture. Then, since we are not baking an Artocreas (no top), cover the mixture with the second pie crust. Make sure you seal the edges of the pie crusts, either with your fingers or a fork, brush the top with the egg wash, and make a few slits across the top of the crust. Bake it for 30-40 minutes before you show off this impressive dish!
How to Avoid Burning the Edges
So, you have taken the time and effort to put together this magnificent Chicken Pot Pie, and maybe even made your own homemade pie crusts! All of a sudden you notice the edge of the pie crust is browning a little too fast–oh no! Well, don’t fret, simply make your own pie shield. Take some aluminum foil and cut it into a ring to go over the edge of the pie crust. You can do this before you begin baking, for about 20 minutes or so, or after you notice the edge getting brown.
More Chicken Recipes
Chicken Pot Pie
Ingredients
Filling
- ¼ cup butter
- ¼ cup all-purpose flour
- ½ cup apple cider
- 1 cup chicken stock
- ½ cup whole milk
- 1 cube chicken bouillon, crushed
- 2 cups rotisserie chicken, shredded
- 1 yellow onion, chopped
- 1 ½ cups chopped carrots, chopped
- 1 ½ cups diced red potato
- 1 ½ cups sliced celery, chopped
- 1 ½ cups frozen peas
- 1 can (15 ounces) corn
- 2 teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon pepper
Pie
- 2 pie crusts, 1 for the top and one for the bottom
- 1 egg, whisked (for egg wash)
Instructions
- Preheat oven to 375°F.
- In a large skillet over medium-high heat, melt butter.
- Add flour, whisk and cook for 1 minute, or until it starts to come together.
- Add apple cider, chicken stock, milk, and bouillon.
- Simmer until thickened, stirring often (about 5 minutes).
- Add chicken, onion, carrots, potato, celery, peas, corn, and, mix well.
- Add parsley, paprika, oregano, salt, and pepper and stir until combined.
- Simmer for 20 minutes on low.
- In a prepared 9-inch pie pan, add the bottom pie crust.
- Pour the chicken mixture on top of the crust.
- Cover with the second pie crust.
- Using a fork, seal the edges of the two pie crusts together.
- Brush the top lightly with egg.
- Make 4-5 small cuts in top crust to vent.
- Bake for 30-40 minutes (until top crust is golden brown). See notes for how to avoid burnt crust.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
There were way too many vegetables for the pie plate. We even used a deep dish plate. We did not include the one cup of onion or a half a cup of peas, yet we had 2 cups of vegetables left over after we filled the pie plate. On top of that, there was not enough gravy. I would cook carrots, celery, and potatoes in water first, then add the peas and corn, and then add it to the gravy.
HI Lynette – I’m not sure how that is possible? The dish in the photos is a shallow 7-inch pie plate, and you can see that it fits. If you used a deep dish plate it would absolutely fit and you would not have leftovers. I’m seriously so confused as to how you ended up with so many vegetables… was it possible you doubled the recipe?
Love the info on the origin of the pot pie, THANK YOU @ now to the crock pot!
Great recipe! I double the sauce and simply serve over biscuits. I double the spices ….but not the paprika. This is comfort food at its best!
Is this apple cider vinegar or apple cider?
Thanks for this well written recipe. I tried Dad’s Leftover turkey pie which was wonderful. Yours is similar but has a few changes. I am going to try it out. I usually make 2 and freeze one pre-baked. But my problem is the bottom crust doesn’t seem to get done enough. Do you have any suggestions? Can we partially bake the bottom? Freeze ?
I’ve had this problem too! Last time I made my pot pie I placed a Metal cookie sheet in the oven when I started the pre-heat. I left the hot cookie sheet in the oven and put the assembled pot pie ( in the pie pan, of course) right on the hot cookie sheet.
This yielded a better bottom crust. It was golden on the bottom and didn’t have that doughy texture.