Have you ever wondered how to make homemade chicken pot pie? I love chicken pot pie, but I always thought that it would take a long time to make and be somewhat difficult. Well, I made this recipe for the first time last week, and it was not only easy and simple but so good! This is bound to be one of the most popular and highly rated recipes on my blog. It is absolutely delicious!
This is a classic homemade Chicken Pot Pie with a twist. I do not like peas, so instead of a canned vegetable mix or frozen peas, I used fresh chopped onion, carrots, and celery. And what saves time and gives it a flaky, buttery crust is using refrigerated pie crusts. The sauce is extra creamy because of a little heavy cream, and using a grocery store rotisserie chicken saves time and gives it a hearty savory taste your family will love. It is a super easy recipe to prepare, even for beginner cooks. Busy families will love this warm delicious popular comfort food!
Ingredients
- 1 box refrigerated pie crusts (2 per box)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 1 rotisserie chicken skin removed and meat chopped into small pieces
- 1 small onion chopped
- 2 whole carrots peeled and chopped
- 3 celery stalks chopped
Instructions
- Heat oven to 450 degrees F.
- Remove skin from chicken and discard. Remove meat and chop into small pieces. Set aside.
- In large saucepan melt butter over medium heat.
- Add onion, carrots, and celery. Cook 2 minutes, stirring frequently.
- Stir in flour, salt, and pepper until well blended.
- Gradually stir in chicken broth and cream, cooking and stirring until bubbly and thickened.
- Remove from the heat.
Line a pie pan with one pie crust and pour in the chicken pieces.
- Pour hot creamy mixture on top of the chicken.
- Top with second crust; seal edge and flute sides. Cut slits in several places in the top crust to let steam out.
- Bake 30 – 40 minutes or until crust is golden brown. During the last 15 – 20 minutes of baking, cover the edges of the crust with strips of aluminum foil to prevent the edges from browning too much. Let stand 5 minutes before serving.
A Few Tips To Help You Out:
- The edges of the crust burn easily, so during the last 15 minutes of baking make a pie crust shield out of aluminum foil and place it all around the pie like a collar. This protects the edges from over-browning.
- Add a little sage or poultry seasoning to the sauce for extra flavor.
- I used a standard 9-inch glass pie plate.
- Make sure you cook the sauce until it thickens. If it is too runny like soup then it will make the bottom crust soggy and possibly leak.
- You don’t have to use rotisserie chicken. But the chicken needs to be cooked before you put it in the crust. Leftover chicken or Thanksgiving turkey works great too!
- You can make the filling ahead of time and refrigerate it up to 1 day, but if you do make sure to heat it a little on the stove before you pour it into the pie.
- You can also freeze the filling and the chicken for up to 1 month. Cool it off first by placing it uncovered in the refrigerator for about half an hour. Pour it into a gallon-sized freezer bag and leave a little room at the top. When you are ready to use it just thaw the mixture overnight in the refrigerator then heat it before pouring it into the pie.
Easy Chicken Pot Pie
Ingredients
- 1 box refrigerated pie crusts (2 per box)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 1 rotisserie chicken skin removed and meat chopped into small pieces
- 1 small onion chopped
- 2 whole carrots peeled and chopped
- 3 celery stalks chopped
Instructions
- Heat oven to 450 degrees F.
- Remove skin from chicken and discard. Remove meat and chop into small pieces. Set aside.
- In large saucepan melt butter over medium heat.
- Add onion, carrots, and celery. Cook 2 minutes, stirring frequently.
- Stir in flour, salt and pepper until well blended.
- Gradually stir in chicken broth and cream, cooking and stirring until bubbly and thickened.
- Remove from the heat.
- Line a pie pan with one pie crust and pour in the chicken pieces.
- Pour hot creamy mixture on top of the chicken.
- Top with second crust; seal edge anbd flute sides. Cut slits in several places in the top crust to let steam out.
- Bake 30 – 40 minutes or until crust is golden brown. During the last 15 – 20 minutes of baking, cover the edges of the crust with strips of aluminum foil to prevent the edges from browning too much. Let stand 5 minutes before serving.
