Chicken pot pie topped with a flaky buttery crust, stuffed with vegetables and chicken in a creamy sauce for a hearty meal.
Do you know why chicken pot pie is called a pot pie? Because it is made in a pot where you saute vegetables, simmer the creamy sauce and chicken together before it is baked in a flaky delicious pie crust.
Nate and I made this chicken pot pie first several years ago on a particularly cold day and it has become a regular comfort food staple in our household. I believe we all need comfort food at times; such as when it’s cold outside, or when we are nervous, or just when we need a pick-me-up. Comfort foods are personalized per person or reason. Sometimes you just need a quick pick-me-up like our cookie dough for one. Or you are feeling chilled so a hot steaming chicken pot pie will do the trick to warm you right up.
When I first made chicken pot pie, I had never made a pie crust before and my go to was usually store bought. Over the years I have perfected pie crusts and have the most flaky, buttery pie crust recipe that I originally used with blueberry pie. It is easy to make and so good, I think you will love it. It has become my go to pie crust and I think it will become yours too. It is the best combination with chicken pot pie too.
INGREDIENTS NEEDED FOR CHICKEN POT PIE
chicken or turkey (leftover or rotisserie chicken is great)
whipped cream or half and half
salt, pepper, rosemary
additional vegetables – green beans, corn, green peas
HOW DO YOU MAKE CHICKEN POT PIE
I would prepare as much as possible before making the pie. That sounds a little strange, but have the pie crusts made or if using store bought, have a room temperature. Dice all your vegetables and chicken to bite size pieces, that’s about 1/2 inch size. Feel free to cut your cooked chicken or tear, whichever is easiest for you. Put the rest of the ingredients on the counter ready to use.
Roll the pie crusts out, place one in the bottom of the pie dish and have the other ready to top. If you want to try a bit of a fancy finish to the crust, you can try a simple braid. Roll the extra pie dough out flat, cut thin strips, about 1/4 inch wide, the length of the dough. Cut as many strips as you have with the amount of pie dough. When you have topped the chicken pot pie, you will take two strips and braid, laying one over another. Pick this up and frame the pie crust along the edge. Repeat until the whole crust is encircled. I slightly pushed this down to adhere, but for the most part it laid on top.
Now comes the reason it is called pot pie, melt the butter in a pot and add the diced vegetables to saute for about 10 minutes. You will want to stir this occasionally. Whisk in the flour for 1 minute, then slowly add the chicken broth and whipped cream. Continue to cook and stir constantly until sauce is thicken and bubbly. Add the spices, season to taste – different chicken broths has varying amounts of salt – so add salt according to your taste. Next stir in the chicken and optional vegetables. I like to add green peas to my chicken pot pie, plus sometimes I have leftover vegetables like corn or green beans in small amounts. I will freeze these in a bag labeled as such and then add them to soups or this pot pie.
Once everything is warmed throughout and the sauce is thicken, you will spoon it into the pie dish. Top the pot pie with the 2nd crust. Cut off any overlapping pie dough and crimp the crust. Now is the time to add the braided strips if you desire. Slit the top of the pie crust in several places, then bake in a preheated 400 degree oven for 40 to 50 minutes. The pie crust will be golden brown and the chicken pot pie will be bubbly and hot.
Let cool for about 10 minutes to set and serve.
Chicken Pot Pie
- 1 cup potato (diced)
- 1 cup carrots (diced)
- 1 cup onion (diced)
- 1 cup celery (diced)
- 1/3 cup butter
- 1/2 cup all purpose flour
- 1/2 cup whipping cream
- 2 cups chicken broth
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp dried rosemary (crushed)
- 3 or 4 sprigs sage (minced)
- 4 cups chicken or turkey (cooked and diced)
- 2 pie crusts* (homemade or purchased)
- 1/2 cup green peas, green beans, corn (optional)
Chicken Pot Pie
- Preheat oven to 400 degrees
- Roll out one pie crust and set in bottom of pie dish
- Roll out 2nd pie crust and set aside to top chicken pot pie
- Melt butter in a large saucepan, add diced vegetables
- Saute potatoes, carrots, onions, and celery for 10 minutes, stirring occasionally
- Add flour to mixture and stir for 1 minute
- Mix chicken broth and whipping cream, then slowly pour into vegetables stirring the whole time
- Add optionals vegetables if desired
- Continue to stir constantly until sauce is thicken and bubbly
- Add salt, pepper, and rosemary to taste
- Add chicken and stir for 1 more minute
- Spoon chicken, sauce, and vegetables into pie dish
- Cover with the 2nd pie crust, crimp edges to seal, cut 2 to 6 slits in the top to vent
- Bake in preheated oven for 40 to 50 minutes - pie crust top is golden brown and chicken vegetable sauce is bubbly
- Remove from oven and let cool for 10 minutes
Isn’t Aimee adorable in this picture with her first chicken pot pie?!!!!!!