What ingredients do I need to make a classic chicken pot pie?

To make a classic chicken pot pie, you’ll need cooked chicken (usually shredded or diced), mixed vegetables like peas, carrots, and corn, chicken broth, heavy cream or milk, butter, all-purpose flour for thickening, onions, salt, pepper, and pie crust dough (either store-bought or homemade). These ingredients come together to create a creamy filling inside a flaky, golden crust.

How can I make the pot pie crust crispy and golden?

For a crispy, golden crust, bake the pot pie on the middle rack of your oven at 375°F to 400°F. Brush the top crust with an egg wash made from a beaten egg and a splash of water before baking. Avoid covering the edges with foil unless they start to brown too quickly. Pre-baking the bottom crust slightly can also help prevent sogginess.

Can I use leftover chicken in chicken pot pie?

Yes, leftover chicken works perfectly in chicken pot pie and saves cooking time. Use about 2 to 3 cups of cooked chicken, shredded or chopped. Make sure to adjust seasoning and liquid in the filling since leftover chicken can be drier. This is an excellent way to use up roasted or shredded chicken from previous meals.

How long should I bake chicken pot pie and how do I know it’s done?

Bake chicken pot pie for 30 to 45 minutes at 375°F, or until the crust is golden brown and the filling is bubbling around the edges. To check doneness, insert a knife into the center; it should come out hot with steam rising. Let the pie rest for 10 minutes before serving to allow the filling to set.

Can I make chicken pot pie ahead of time and freeze it?

Yes, chicken pot pie freezes well. Assemble the pie but don’t bake it. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed, adding 10-15 extra minutes to cooking time if still cold. This makes a convenient, ready-to-cook meal.

Chicken Pot Pie Recipe With Flaky Crust And Creamy Filling

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: – 1 recipe pie crust chilled (enough for top and bottom crusts); – 1 pound (about 450 g) boneless skinless chicken breasts; – 1/3 cup (75 g) butter; – 1/2 cup (50 g) sliced celery; – 1/3 cup (45 g) chopped onion; – 1/3 cup (40 g) all-purpose flour; – 1/2 teaspoon (2.5 g) salt; – 1/4 teaspoon (0.5 g) pepper; – 1/4 teaspoon (0.5 g) celery seed; – 1/2 teaspoon (1.5 g) garlic powder; – 1 teaspoon (5 g) chicken bouillon paste or 1 bouillon cube; – 1 cup (240 ml) milk; – 8 ounces (225 g) frozen mixed vegetables (carrots, peas, green beans, corn); – 1 egg; – 1 tablespoon (15 ml) milk for brushing the crust

Ingredients

– 1 recipe pie crust chilled (enough for top and bottom crusts)

– 1 pound (about 450 g) boneless skinless chicken breasts

– 1/3 cup (75 g) butter

– 1/2 cup (50 g) sliced celery

– 1/3 cup (45 g) chopped onion

– 1/3 cup (40 g) all-purpose flour

– 1/2 teaspoon (2.5 g) salt

– 1/4 teaspoon (0.5 g) pepper

– 1/4 teaspoon (0.5 g) celery seed

– 1/2 teaspoon (1.5 g) garlic powder

– 1 teaspoon (5 g) chicken bouillon paste or 1 bouillon cube

– 1 cup (240 ml) milk

– 8 ounces (225 g) frozen mixed vegetables (carrots, peas, green beans, corn)

– 1 egg

– 1 tablespoon (15 ml) milk for brushing the crust

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Instructions

1-Start by seasoning the chicken breasts: Start by seasoning the chicken breasts with salt and pepper, then simmer them in water until just cooked through, which takes about 15-20 minutes. Once done, chop the chicken into bite-sized pieces and set aside 1 3/4 cups of the cooking water for later use. This step ensures the chicken stays tender and flavorful.

2-Next, in the same pan: melt the butter and cook the chopped onion and sliced celery until they soften, around 5 minutes. Stir in the flour, salt, pepper, garlic powder, celery seed, and bouillon paste to form a smooth mixture. Gradually whisk in the reserved cooking water and milk, then let it simmer until the sauce thickens, about 5-7 minutes.

3-Now: add the chopped chicken and frozen mixed vegetables to the thickened sauce. Adjust the seasoning to taste and let the filling cool before assembly. For the crust, roll out one chilled pie crust into a 12-inch circle and fit it into a 9-inch pie pan. Pour in the cooled filling, cover with the second crust, seal and crimp the edges, and cut a small slit on top for steam to escape.

4-Final Baking Steps: Preheat your oven to 425°F (220°C) and brush the top crust with a mix of 1 egg and 1 tablespoon of milk for a golden finish. Bake for 40-50 minutes until the pie is bubbly and the crust turns a beautiful golden brown. If the edges brown too fast, cover them with foil to keep everything even.

Last Step:

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Notes

⏰ Prepare filling ahead and refrigerate for easy meal prep.
❄️ Freeze pie before or after baking to store for up to three months.
🍗 Use rotisserie chicken or chicken stock to save time without sacrificing flavor.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 431
Fat: 24 g
Carbohydrates: 35 g
Protein: 19 g