This classic comfort dish couldn't be easier! This chicken pot pie combines rotisserie chicken, frozen veggies, and a quick sauce, which are piled into a deep-dish pie crust.
Welcome to a special edition of Progressive Eats! In honor of the release of a cookbook written by one of our regular members, we're sharing a few recipes from that book!
It's filled with actual historic recipes (“mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust” from Pie for a Suffragist's Doubting Husband). Most are followed by modern adaptations.
Recipes span breakfast, beverages, bread, appetizers, salads, soups, main dishes, side dishes and desserts.
How to Make Chicken Pot Pie
I've blogged about chicken pot pie before, and that recipe is a labor of love. This one is much simpler, and just as tasty.
It starts with cooked chicken. If you have chicken leftover from another recipe, that's perfect for this. Or, you can get a grocery store rotisserie chicken. No pre-cooking of the veggies required, just make the sauce.
The vegetables you use are up to you, but hardy ones (peas, carrots, green beans) work best. I made it even easier, and use a frozen blend of peas and carrots, so I only needed to dice the potato and onion.
FAQs or Tips
Q: I don't have a deep-dish pie crust. Can I still make this?
A: You could. If you have a large round casserole, you could use that instead of a pie dish. The bottom crust may not be large enough, so you might only be able to use the top crust. Alternatively, you could reduce the amount of chicken and veggies in the filling.
Q: Can I make this as individual pot pies?
A: Absolutely! You'll need several (at least 8, I'd guess) 4-ounce ramekins, and you'll need to cut your pie dough into smaller rounds to fit the top of the ramekins. Bake at 400 degrees for 20 minutes.
Q: Can I freeze this before I bake it? What about after?
A: I recommend freezing the pot pie before baking. Make the recipe through Step 6, then wrap the entire pan tightly in foil. If possible, slip the foil-wrapped pan into a freezer-grade zip-top plastic bag and place in the freezer. Use within 4 to 6 months.
Q: Do I need to thaw the frozen pot pie before baking?
A: You can cook the frozen pot pie directly from the freezer, or thaw it--it's up to you! If baking from frozen, leave it wrapped in the foil and bake for 30 minutes. Then unwrap, and bake another 30 to 45 minutes.
Chicken pot pie is one of my favorite comfort foods, and I'm so glad I chose to make this recipe from Laura's book. It tastes like it took a lot of time, but it's easy enough to make on a weeknight.
It's also a hearty meal, filling enough on its own to need no accompanying side dishes, but if you wanted one, a side salad would be a nice complement.
- 2 pie crusts, storebought or homemade
- 3 cups cooked chicken, cubed or shredded
- 4 medium Yukon gold potatoes, diced
- ½ cup peas
- ½ cup diced carrots
- ½ cup diced onion
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ¾ cups lower-sodium chicken broth
- Kosher salt and pepper to taste
- 1 tsp fresh thyme leaves
- ½ cup whole milk or half-and-half
- Preheat oven to 425 degrees F. Lay one of the pie crusts in a deep-dish pie plate.
- In a bowl, toss together the chicken, potatoes, peas, carrots and onion. Pour into the pie crust.
- In a small pot, make the roux: melt the butter over medium heat. Add the flour, and cook for 2 minutes, stirring constantly, until the roux turns golden brown.
- While continuing to stir, slowly add the chicken broth. Increase the heat to high and bring to a boil, stirring until the broth thickens slightly. Season with salt and pepper, and add the thyme.
- Add the milk or half-and-half and stir to combine. Taste, and add additional salt and pepper if necessary. Pour over the chicken and vegetables in the pie crust.
- Place the second pie crust over the pot pie, and press the edges together with the tines of a fork to seal. Trim off any excess hanging over the edges of the pie plate. Use a sharp knife to cut several slits in the top crust for steam to escape.
- Bake the pie for about 40 minutes, or until the crust is golden brown.
- Let the pie sit for 5 to 10 minutes before slicing and serving.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 604Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 78mgSodium: 588mgCarbohydrates: 62gFiber: 6gSugar: 7gProtein: 25g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
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