Chicken pot pie is the perfect dish for a busy day, or a cold evening where you are just searching for comfort food. This homemade chicken pot pie is made with shredded rotisserie chicken, which gives it that added flavor from slow roasted meat. Make it yourself and enjoy this delicious dinner too!
How to Make a Chicken Pot Pie
This pot pie is stuffed with carrots, potatoes, peas and chicken! It’s the ultimate comfort food for those cold winter months. It’s great for using leftover chicken, and the best part is that the recipe itself is extremely easy! I usually make two pies and freeze one for so we can have it for dinner the following week.
You can use a rotisserie chicken and pre-made pie crust for a simple and quick weeknight option. However, if you want chicken pot pie from scratch, you can make your own pie crust.
For those long winter days, nothing is quite as delicious as a homemade chicken pot pie.
Easily Substitute Turkey!
Every Thanksgiving, I take some of the leftover turkey and use it in this recipe. Since it can make two pot pies, I freeze one and use it for meal planning on another weeknight. It’s an easy meal that’s delicious too!
If you smoked a turkey for Thanksgiving, it gives you an extra depth of flavor to the dish, especially if you like smoked meats.
Tips for Baking
- This chicken pot pie recipe makes a lot of filling! You can choose to bake it in a deep dish pie pan, or you can bake it in two regular sized pie pans.
- Use a 10 inch cast iron skillet pan to bake this delicious recipe. Cast iron pans are a great option for cooking in the kitchen and they make wonderful options for baking too!
- This recipe makes a very thick filling, be sure to add a little extra chicken broth or milk if you want something a little runnier. Homemade chicken broth makes this dish extra delicious!
- For a lighter option, feel free to substitute milk for the heavy cream. I have used whole milk and 2%, but I have not tried it with skim milk.
This homemade chicken pot pie is a great option for those wanting to make an easy meal, that you can freeze and enjoy later.
PIN THIS FOR LATER
Delicious Chicken Pot Pie
- 1 Cup Russet Potatoes You can substitute yellow or red potatoes
- 1 Cup Carrots chopped
- 1/2 Cup Butter
- 1 Tsp Salt
- 1/2 Tsp Black pepper
- 1/4 Tsp Dried thyme
- 1/4 Tsp Lawry’s Season Salt
- 1 Tbsp Minced Garlic
- 1/2 Cup Flour
- 1 Cup Heavy Cream You can substitute milk for a lighter option.
- 3 Cups Shredded Chicken
- 1 Cup Frozen Peas
Or 4 Pie crusts if you are making two standard sized pies
- 1 Egg Beaten
Preheat oven to 425 degrees. Chop 1 cup of carrots and dice 1 cup of potatoes. Place veggies in a deep dish saucepan and boil for 10 minutes, covered. Drain veggies and set to the side.
Melt butter in a large, deep dish saucepan and sauté onions until translucent, about 5 minutes. Add salt, pepper, thyme, season salt and garlic. Mix thoroughly. Sprinkle flour on top and cook for one minute. Evenly coat onions on spices and flour.
Mix in chicken broth and allow to cook on medium (simmering) until it thickens. Add in heavy cream, then carrots and potatoes. Simmer for another few minutes until completely combined and nicely thickened.
Add in frozen peas and chicken (or turkey). Mix until combined and then set aside.
Fit one pie crust into a deep dish pie pan, or, fit two pie crusts into two standard pie pans. Fill either one deep dish pie pan with filling, or, fill two standard size pie pans with filling.
Place second crust over large (or one on each standard size pie) and pinch sides to seal. Cut slits in the top of the pie pan to make sure steam can escape the pie.
Place on a baking sheet and bake in the oven for 30 minutes. (30 minutes is fine for both the standard size pan and the deep dish.
Now take out and let cook for ten minutes! This perfect pot pie is something everyone in the family will enjoy!