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Home » Recipes » Chicken

Chicken Pot Pie

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Truly one of the coziest and comforting foods, this Chicken Pot Pie is warm, savory and flavorful. Almost entirely made from scratch -- this dish is full of a savory gravy filling, loaded with fresh cooked veggies and topped with the flakiest, buttery crust. It is hard to resist.

A generous slice of pot pie sits on a plate, ready to be eaten.

This recipe is one of my older sister, Jill's recipes. You may have seen her family on our instagram stories recently when we went to visit them while in Texas. She is a champion at life. Especially in the kitchen.

She would have been a kick-a** pioneer. She grinds her own wheat, makes her own scones and yogurt. A lot of my recipe inspiration and meal ideas come from her. If you aren't already, go follow her on all the things @fearlesscamping

And if you love comfort foods and want to add more to your meal rotation, you can't forget about Chicken Noodle Soup with homemade egg noodles, Sweet and Spicy Chili, or Beef Stroganoff. They are totally a must try!

Jump to:
  • Ingredients for Chicken Pot Pie
  • How to Serve Chicken Pot Pie
  • Can you Make Chicken Pot Pie Ahead of Time and Freeze?
  • Pro Chef - Mom Hack
  • Pie Plate Need to Knows
  • 📖 Recipe

Ingredients for Chicken Pot Pie

And when it comes to pot pie, we all know one of the best parts is the crust. I mean, just look at that golden beauty! But don't stress over making the perfect crust. This is where the, almost from scratch part, comes into play.

We absolutely pulled the busy, crazy, hectic card and made this recipe even simpler by using pre-made crescent dough for the crust! But you definitely can make your own pie crust if you prefer.

Ingredients for Chicken Pot Pie sit on the countertop.

To get this pie in the oven quicker, use a rotisserie cooked chicken and pre-made crescent dough. Or easily use leftover veggies, turkey or chicken from previous meals and make this an easy-peasy, totally budget friendly recipe! You will have a meal on the table in minutes!

And if you are a lover of all things crescent rolls and chicken, give Chicken Roll Ups a try. There is a reason these bad boys are one of the most popular recipes on the blog. They are another perfect quick week night dinner meal.

How to Serve Chicken Pot Pie

When it comes to quick-easy week night dinners full of delicious flavors there is no better dish. There is no reason you have to give up any of those comfort food vibes. Enjoy them with every single bite of this pot pie.

Surely this is a dish that will have the whole family coming back for seconds. So go ahead, add this recipe to your quick week night dinner meals. And if you need a few more to fill out your week, try adding Honey Garlic Meatballs or Funeral Potatoes, both are so good!

Can you Make Chicken Pot Pie Ahead of Time and Freeze?

Later next week or month, when it's been a day and you have an, "I don't Feel Like Cooking Night", this freezer meal is waiting for you. This recipe is so easy to double and it freezes beautifully. With little to no effort, double the recipe and give your future self a much needed night off.

When it comes to preparing this freezer meal there are really three ways to tackle things.

A wooden spoon stirs the chicken pot pie filling on the stovetop.
Crescent dough has been placed over the top of the pie pan holding the Chicken Pot Pie.
A beautiful golden brown Chicken Pot Pie in a pie dish is ready to slice and serve.

Do the Dirty Work approach:

Prepare just the filling for your next pot pie and store flat in a freezer safe container or bag. When you are in need of a quick meal, pull out that filling and get it thawing while you line the pie pan with pie crust or crescent dough. Add pot pie filling. Top with crescent dough. Brush with egg wash. Bake as normal. Enjoy!

Cut fresh diced celery, carrots and onion are heating in a pot on the stove for the filling mixture.
Shredded chicken, corn and diced potatoes have been added to the pot.
Broth and flour have been added to the diced and sautéed veggies in the pot.
A wooden spoon stirs in the seasonings to be mixed with the other ingredients in the filing.
Ashley pours a bowl of milk into the chicken pot pie filling, ready to combine with a wooden spoon.

Assemble and Freeze approach:

Follow all the steps as normal on the recipe card up until brushing the top of pie with egg wash. Instead, wrap the unbaked pie tightly in aluminum foil and place in the freezer on a flat surface.

Once entirely frozen, pop pie out of the pie plate and wrap in foil, followed by freezer safe plastic wrap. Store in freezer for up to 6 months. When ready to enjoy, remove the pie from freezer and thaw in fridge for 24 hours. Brush top with egg wash and recover with foil to bake as normal.

If preferred, cook from frozen after egg washing crust. Add an additional 20-30 minutes to the cook time. In the last 10 minutes, remove foil to let top brown.

Make, Bake, Cool and Freeze approach:

Make pot pie and bake as the instructions state. Pull pot pie from oven and allow to cool COMPLETELY. This is important. If pie is not entirely cooled, condensation will allow freezer burn to set in and mess with your flavors. Not cool.

So, be sure to cool entirely. (To ensure it is totally cool through the center you can place the pie in the fridge once it is cool to the touch for an additional hour or two.)

A golden brown chicken pot pie has been pulled from the oven and is resting on the table top ready to serve.

Now that your baked pie is cooled, wrap it in aluminum paper and place in freezer. I usually leave it for 24 hours to be safe. After pot pie is frozen, remove pie from dish. Wrap pie in foil followed by freezer safe plastic wrap.

When ready to enjoy, pull from freezer and allow to thaw in fridge for 24 hours. Remove plastic wrap and foil placing in a pie pan or on a cookie sheet in the oven. Bake at 375 F for 35 minutes. Cover pie with aluminum foil if worried crust might brown too quickly.

These three methods are perfect ways to cut your dinner prep time down significantly! With any of these methods dinner will be ready to go in the oven by the time it is pre-heated.

Pro Chef - Mom Hack

For a fun spin on dinner try making Chicken Pot Pie in a mini version. Just pull out that muffin tin and line each cup with crescent dough.

Fill each dough lined cup with pot pie filling and top with another crescent dough piece. Pierce the top of each pot pie and bake at 375 F for 15 minutes.

One advantage of these mini pie versions is that you can totally individualize each pot pie. They are also perfect for freezing and then pulling out later for quick on the go meals or easy lunches.

Or if looking for something to feed to a large crowd, look no further. This Chicken Pot Pie recipe is exactly what you need. Double the recipe, prepare and bake in a 9x13 casserole dish.

And while you are waiting for your dinner to cook, whip up a batch of these fabulous bakery style chocolate chip cookies for dessert!

Pie Plate Need to Knows

When it comes to pies of any sort - sweet or savory, I would be lost without my favorite pie dish from Pioneer Woman. I love having, and will forever more, suggest to anyone that will listen that ceramic stoneware is the only way to go.

If you are on the hunt for a gorgeous pie plate, perfect for both baking and serving from, check it out. Beautiful, colorful and functional? Yes please, that is my kind of kitchen cookware.

A slice of Chicken Pot Pie sits on a plate alongside a fork, ready to be enjoyed.

Plus having a ceramic stoneware pie dish around comes in handy for other reasons too. Like I love that it doesn't absorb odors, flavors or colors regardless of what I made in it last. It is totally dishwasher safe.

And probably one of the best things, is that it offers a more even heating. That means perfectly baked crust every time - no soggy centers here!

📖 Recipe

A generous slice of pot pie sits on a plate, ready to be eaten.

Chicken Pot Pie

The Dashley's Kitchen
Filled with a savory gravy, loaded with fresh cooked veggies and topped with the flakiest of buttery crusts. Pull out that rotisserie chicken and pre-made crescent dough to make dinner even easier!
4.87 from 30 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Dish
Cuisine American
Servings 12
Calories 281 kcal

Ingredients
  

  • 4 tablespoons butter
  • ½ cup onion diced
  • ½ cup carrot diced
  • ½ cup celery diced
  • 1 can diced potatoes
  • ½ cup corn
  • 3 cups shredded chicken
  • ¼ cup flour
  • 2½ cups chicken broth
  • ¼ teaspoon tumeric
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried thyme
  • ¼ cup heavy cream
  • 1 pie crust
  • 1 can crescent dough
  • 1 egg
  • 2 tablespoons water

Instructions
 

  • Preheat the oven to 375° F.
  • In a large pot melt butter. Add onion, carrot and celery stirring occasionaly to saute.
    4 tablespoons butter, ½ cup onion, ½ cup carrot, ½ cup celery
  • Once onions appear translucent add corn, potatoes and chicken. Stir to combine.
    1 can diced potatoes, ½ cup corn, 3 cups shredded chicken
  • Sprinkle the flour over the top and stir to make sure everything is coated. Allow to cook for 1 minute.
    ¼ cup flour
  • Add chicken broth, stirring around occasionally till it cooks and begins to thicken.
    2½ cups chicken broth
  • Add tumeric, salt, pepper and thyme. Mix till combined.
    ¼ teaspoon tumeric, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried thyme
  • Add cream. Stir occasionally until filling begins to bubble and thicken. About 3 minutes. If filling is too thick add a little more broth.
    ¼ cup heavy cream
  • Line a pie pan or baking dish with pie crust, wether homemade or store bought. Pour the filling over the crust.
    1 pie crust
  • Using pre-made crescent dough cover the top of the pie. Press the dough around the outside edges to create some what of a seal.
    1 can crescent dough
  • Using a knife carefully cut small slits in the top of the pie for venting.
  • In a small bowl whisk together the water and egg to make an egg wash. Brush egg wash over the unbaked crescent dough crust.
    1 egg, 2 tablespoons water
  • Put pie dish on a cookie sheet before placing in the oven to avoid excess mess. Cover pie with foil.
  • Bake for 30 minutes, removing the foil for the last 15 minutes. Remove from the oven once crust is golden brown and filling is bubbly.

Nutrition

Serving: 1gCalories: 281kcalCarbohydrates: 22gProtein: 13gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 7gCholesterol: 69mgSodium: 489mgFiber: 2gSugar: 4g
Keyword Budget Freezer Meals, Budget Recipes, Chicken Pie, Chicken Pot Pie, Chicken Pot Pie Recipes, Chicken Recipes, Dinner Recipes, Easy Meals, Family Dinner, Freezer Meal Recipes, Homemade Chicken Pot Pie, Homemade Pot Pie, Made From Scratch, meal planning, Pot Pie, Rotisserie Chicken Recipes
Tried this recipe?Let us know how it was!

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Comments

    4.87 from 30 votes (27 ratings without comment)

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  1. Ashley says

    October 07, 2021 at 7:48 pm

    5 stars
    I love this chicken pot pie recipe! The flavor is awesome! My husband said this is one of his top favorite meals I make!

    Reply
  2. Annie says

    October 09, 2021 at 10:27 pm

    5 stars
    Made this today and it was so easy and yummy! 10 out of 10 recommend!

    Reply
  3. Peltzer Tara says

    November 01, 2021 at 11:08 pm

    5 stars
    Simple and delicious

    Reply
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