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!
- Apple cider
- Chicken Stock
- Whole milk
- Chicken bouillon, crushed
- Rotisserie chicken, shredded
- Red potato
- Frozen peas
- Can of corn
- Pie crust (2)
- Egg, whisked for egg wash
How to Make Chicken Pot Pie
Once you have all the vegetables prepared, it’s time to prepare the pot pie mixture!
- Preheat the oven to 375°F and get out a large skillet to mix all the ingredients.
- Over medium-high heat, melt the butter and whisk in the flour. Add chicken stock, milk, apple cider, and bouillon and let that simmer for about 5 minutes. It should thicken, but make sure you are stirring it a lot.
- Add the chicken, onion, carrots, potato, celery, peas, corn, and mix it all together.
- Combine the parsley, paprika, oregano, salt, and pepper and simmer again for about 20 minutes this time.
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! 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. You can buy a pie shield, but if you are ready to bake something, it may be a little late to order one! 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 a little too brown too fast. Your pot pie will come out just fine! In fact, it will be so delicious you will probably want to make a Steak Pot Pie next!
Looking for More Hearty Recipes?
Chicken Pot Pie Soup
Chicken Pot Pie
Loaded with chicken and vegetables and surrounded by a flaky crust, Chicken Pot Pie is the perfect comfort food to fill you up!
- ¼ cup butter
- 1/4 cup all-purpose flour
- 1/2 cup apple cider
- 1 cup chicken stock
- 1/2 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 1/2 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
- 2 pie crusts, 1 for the top and one for the bottom
- 1 egg, whisked (for egg wash)
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 in post for how to avoid burnt crust.