With a prep time of just 25 minutes and a cook time of just 40 minutes, you'll enjoy the world's best Chicken Pot Pie recipe at home.
Arrange the 10 ingredients from the list below on your kitchen countertop and follow the next 4 steps to learn how to make the best rated Chicken Pot Pie recipe among the chefs of the best restaurants in the world!
Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water. Bring to a boil and cook for 6-10 minutes or until the chicken is just barely cooked through.
Remove the chicken to a plate, drain and set aside. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice.
You will have 4 to 6 cups of cubed chicken. Preheat oven to 425 degrees F.
Melt two tablespoons of butter over medium heat in a large pot. Add onion; cook 2 minutes, stirring frequently, until tender. Add the flour and stir to distribute, until there are no more pockets of dry flour.
Stir in the milk, as well as 1/2 tsp salt and 1/4 tsp black pepper (or desired amounts to taste). Add the chicken stock, bring the mixture to a boil, reduce the heat to a simmer, and let it bubble for a minute or two until the mixture has thickened. Cook, stirring until bubbly and thickened.
Saute the vegetables, stirring every few minutes, until soft, about 20 minutes. Chop the chicken and add it to the pot along with the vegetables. Cook the chicken and the vegetables stirring until well blended.
Taste and season with more salt, pepper, bullion or garlic powder if needed. Remove from heat.
Lay the bottom pie crust into a standard 9" pie plate, and spoon all of the chicken vegetable mixture into the crust. Cover with top crust, seal edges with your fingers or with the tines of a fork.
Cut the excess mass on the edges. Then make some small cracks in the top crust to allow the steam to escape during cooking.
Use the small cutters to create steam vents in the top crust or just cut slits in the pastry with the tip of a paring knife. For a pretty finish to the crust, brush it with an egg wash: beat an egg with 1 tablespoon water.
Bake 30 to 40 minutes or until crust is golden brown.
During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Let stand 5 minutes before serving.
Per Serving: 412 calories; 23g fat; 7g saturated fat; 55mg cholesterol; 517mg sodium; 30g carbohydrate; 22g sugars; 1g fiber; 19g protein.
Keep in mind that the nutritional information in the best recipe for Chicken Pot Pie is a rough estimate and can vary greatly based on the products used.
One of our most popular recipes of all time, this gourmet chicken pot pie recipe has all the goods.
Plus, it’s super easy to make, which makes it a great recipe for novice cooks and busy families alike.
The best recipe for chicken pot pie is loaded with flavor.
It’s got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast and a mix of fresh and frozen vegetables.
With a creamy chicken and vegetable filling lightly infused with herbs, this delicious Chicken Pot Pie recipe made with puff pastry lids can be served in individual pots or made as one big pie.
Use leftover vegetables you might have on hand or buy cut-up veggies at the salad bar and steam them before adding them to the saucy filling.
Make a foil collar to protect the edges of the pastry from overbrowning.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1h 5 mins
Servings: 4-6 People
Skill Level: Easy
If you serve this Chicken Pot Pie with a large salad, you can easily get two meals out of it for a family of four.
If you’re not ready to bake it right away, you can refrigerate it for a few hours covered in plastic wrap.
Leftover Chicken Pot Pie will last in the fridge for up to 5 days, stored in an airtight container.
Chicken pot pie is truly an heirloom recipe—cooks have been making it for centuries. Chicken Pot pie is believed to have originated in Greece. The Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called Artocreas.
The Romans took this recipe and added a top to the pastry crust, making it a fully enclosed meat pie. In the United States in the 19th Century, Americans became enamored of a pie that featured robins.
The settlers who came to America took their Chicken pot pie recipes with them when they moved westward. One of the earliest New World mentions of a recipe for chicken pot pie was in the cookbook American Cookery, published in 1796.
Similar to the meat pies that had been popular in 16th century England, the American versions often called for the use of plentiful poultry instead of harder-to-source beef. This time-tested chicken pot pie recipe was first featured in the Betty Crocker Cookbook in 1950, and it’s remained a favorite of home cooks ever since.
By the present century, chicken pot pies and meat variations have become a widely popular American dish.