After hundreds of Chicken Pot Pie recipes tested by our expert team, we chose the best Chicken Pot Pie recipe of 2021! Learn how to make in 4 easy steps! This classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. Plus, it’s super easy to make, which makes it a great recipe for beginner cooks and busy families alike.
Chicken Pot Pie Ingredients
- 2 (9 Inch) Unbaked Pie Crusts
- 1/3 Cup Butter or Margarine
- 1/3 Cup Chopped Onion
- 1/3 Cup All-purpose Flour
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 3/4 Cups Chicken Broth (from 32-oz Carton)
- 1/2 Cup Milk
- 2 1/2 Cups Shredded Cooked Chicken or Turkey
- 2 Cups Frozen Mixed Vegetables, Thawe
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.
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How Long to Cook Chicken Pot Pie?
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.
Chicken Pot Pie Nutrition Facts
The Best Chicken Pot Pie Recipe 2021
This is the best Chicken Pot Pie recipe of all time! If you’re looking for a hearty recipe to make for dinner on chilly nights, this Chicken Pot Pie is fantastic. If chicken is a staple protein in your family and you love this chicken pot pie, just wait. One of our most popular recipes of all time, this classic chicken pot pie recipe has all the goods. Chock-full of poultry, potatoes, peas and corn, this recipe for easy chicken pot pie makes two golden pies, so you can serve one at supper and save the other for a busy night. Plus, it’s super easy to make, which makes it a great recipe for novice cooks and busy families alike. This chicken pot pie recipe is loaded with flavor.
It’s got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs. Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that it’s ok to take a short-cut with the crust and use a pre-made refrigerated pie crust.
When I was an ambitious lass in the corporate world juggling university in the evenings, Chicken Pot Pie was a handy one-dish freezer-friendly meal that I could cram loads of extra veggies into. This is the best chicken pot pie recipe to have on hand.
Everybody will fall in love with this easy Chicken Pot Pie! With a creamy chicken and vegetable filling lightly infused with herbs, this Chicken Pot Pie made with puff pastry lids can be served in individual pots or made as one big pie.
Chicken Pot Pie Recipe Tips
The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you’re left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. 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.
A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce. Use a standard 9-inch glass pie plate or a 10-inch deep-dish glass or ceramic pie plate. Make a foil collar (or pie crust shield) to protect the edges of the pastry from overbrowning. Lay the foil loosely over the pie at the start of baking, then remove close to the end to allow it to brown.
Or wait till the pastry is golden brown, then cover it near the end of baking. This recipe calls for two cups of frozen mixed vegetables, which is the easiest way to prepare it, but don’t let that limit you. Whether it’s summertime and you want to use up some fresh veggies from your garden, or you just want to clean out your freezer or refrigerator, this recipe is easily customizable.
Are you a fan of green beans, carrots and corn? You can use those! Or maybe you like peas, celery and potatoes. You can use those, too. Plus, cooked turkey and cooked chicken are interchangeable in this recipe, so it is truly simple to edit this recipe to your family’s taste.
Feel free to use your favorite homemade pie pastry. When the edge of the pastry falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting a fluted crust rest in the refrigerator 30 to 45 minutes.
Pouring hot filling into the unbaked pie crust will make the crust soggy. You could make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator. The longer the pot pie can cool before slicing, the thicker/less runny the filling will be.
Leftover Chicken Pot Pie will last in the fridge for up to 5 days, stored in an airtight container. Swap in 1 1/2 cups of any frozen vegetable combo for the peas and carrots, slicing larger pieces (like broccoli or cauliflower) into smaller pieces so they blend more evenly in the sauce. For a lump-free white sauce, use a medium wire whisk to stir in the flour and then to constantly stir the sauce as you pour in the broth and milk.
Substitute 2 (6-oz.) cans tuna packed in water for the chicken; be sure to drain it well before stirring it into the sauce. To roll the round pie crust sheets into a square lay the pastry on a floured pastry cloth or sheet of waxed paper. Carefully press the pastry into more of a square shape before rolling it into a 13-inch square. Fold the dough in half and lay it into half of the baking dish.
Unfold it and gently press it into the corners of the pan to create the bottom crust, being careful not to stretch it. The dough should extend just a little over the edges. Pot pie for dinner is possible even if you’re busy. To save time, pick up refrigerated pie crusts—we recommend Pillsbury brand—instead of making them yourself. You’ll cut your preparation time in half.
Chicken Pot Pie Origin
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.