Let’s make a Creamy Chicken Pot Pie for dinner tonight using frozen pie crust as a quick and easy way to enclose the delicious and fresh chicken pot pie filling. This chicken pot pie recipe will have your family coming back for leftovers!
Now that the Fall season is right upon us, I have been trading my grilling recipes for more oven baked meals. Call me crazy but when the time permits, I love spending time in my kitchen preparing ingredients for hearty meals. Creamy chicken pot pie is a meal that has only recently been added to my rotating meal schedule because I finally perfected a delicious rendition of it.
Yes, I do use Pillsbury frozen crust for my chicken pot pie recipe, but everything else is prepared, chopped, diced, and cooked by me.
Most chicken pot pie recipes call for boiled chicken meat, but I am totally not into that! I love to an fry my chicken tender pieces with lots of spices to make them flavorful. No one wants a boring pie with bland flavors so this helps spruce it up!
I cut my own carrots, celery, and onion fresh, but do add in frozen peas. I cooked them in a shallow pot of water with butter to keep them flavored and fork-tender before adding in my flour, and broth.
I find cooking my veggies give the pie an even better flavor, and keeps the veggies in tact and not mushy.
While there is some effort that goes into this creamy chicken pot pie, it will only cost you close to an hour in time. The end result is a large pie that can easily feed a family of 7-8 depending on how much your little ones eat.
I used my largest Pyrex glass pie plate which worked out well and kept the crust from over browning.
Ingredients to make Creamy Chicken Pot Pie
- 1 pound of chicken cut into little 1″ chunks
- 2 large carrots sliced
- 2 stalks of celery sliced
- 1 small white onion minced
- frozen peas
- 2 tablespoons butter
- 1/4 cup of water
- 1 tablespoon of olive oil *pan frying chicken
- salt, pepper, onion & garlic powder for taste for chicken
- 1 teaspoon of black pepper for gravy
- 1/3 cup of flour
- 2 1/2 cups of chicken broth
- 2/3 cup whole milk
- 2 pie crusts *I use store-bought
How to Make Chicken Pot Pie
In a small skillet pan, heat the olive oil and then pan-fry the chicken chunks using spices of your choice. Personally I prefer the classic salt, pepper, garlic and onion powder. After the chicken is cooked, set it aside.
Meanwhile, chop your veggies, and then add them to a stock pot with 1/4 cup of water (frozen peas will add more liquid), and butter. Let the veggies cook while stirring constantly for about 5 minutes over med-high heat.
Add chicken, and black pepper; stir until thick and uniformly creamy over high heat. This will take about 20 minutes to thicken and cook off some of the liquid.
Heat oven to 425 degrees, and line a large pie plate with one pie crust-prick holes in the bottom using a fork.
Once mixture is ready, add it to the pie, and then cover the top of the pie, and crimp edges. Be sure to add holes, and slits to allow the pie to vent.
Bake for 35 minutes or until the pie is a golden brown color.
Allow the creamy chicken pot pie to rest for one hour before serving.
Chicken Pot Pie Recipe FAQS
How do I keep the bottom crust from getting soggy?
Ensure your filling is well-thickened with the provided flour roux. You can also brush the edge of the bottom crust with an egg wash before adding the top filling, and top crust.
Can I substitute the chicken with something else?
Leftover cooked chicken, rotisserie chicken, or shredded turkey work well. Adjust cooking times accordingly. For a vegetarian option, swap chicken for tofu or meatless chicken.
How do I prevent the top crust from getting soggy?
Vent the top crust with small slits, poked holes, or decorative shapes to allow steam to escape.
How can I avoid a messy oven?
Place a baking sheet under the pie plate to catch any drips that may bubble over.
How do I prevent the crust edges from browning too quickly?
Use a foil pie crust collar around the edges during the last baking stage. To make, tear a square piece of foil and cut out a large circle in the center. Then, place that cut out foil sqaure over the pie to protect the edges. You could also buy a slicone pie collar on Amazon. I have these and they work really well.
More Chicken Dinner Recipes to Try
- Honey Mustard Sheet Pan Chicken
- Crispy Cornflake Chicken
- Honey Garlic Chicken Wings
- Chicken Tater Tot Casserole
- Chicken Sausage Tacos
Chicken Pot Pie with Pie Crust
Ingredients
- 1 lb chicken cubed
- 2 cups carrots sliced into small coins
- ½ cup celery about two large stalks
- ¼ cup white onion diced
- 1 cup frozen peas
- 2 tbsps butter
- ¼ cup water
- 1 tbsp olive oil
- ¼ tsp salt
- 1 tsp black pepper divide into two. Use half for pan-frying chicken & the other half when making the gravy.
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅓ cup flour
- 2 ½ cups chicken broth
- ⅔ cup whole milk
- 14.1 ounces pie crusts 2 crusts – I like Pillsbury
Instructions
- In a small skillet pan, heat the olive oil and then pan-fry the chicken chunks using spices. Personally I prefer the classic salt, pepper, garlic and onion powder. After the chicken is cooked, set it aside.
- Meanwhile, chop your veggies, and then add them to a stock pot with 1/4 cup of water (frozen peas will add more liquid), and butter. Let the veggies cook while stirring constantly for about 5 minutes over med-high heat.
- After veggies are fork-tender, add your flour to the mixture, and coat all veggies. Then, whisk in the milk, and then broth.
- Add chicken, and black pepper; stir until thick and uniformly creamy over high heat. This will take about 20 minutes to thicken and cook off some of the liquid.
- Heat oven to 425°F. and line a large pie plate with one pie crust-prick holes in the bottom using a fork; set aside.
- Once mixture is ready, add it to the pie, and then cover the top of the pie, and crimp edges. Be sure to add holes, and slits to allow the pie to vent.
- Bake for 35 minutes or until the pie is a golden brown color.
- This pie will not slice nicely if too hot. I suggest allowing the pie to rest for one hour, but the slices will still be slightly messy.
Hello, a glass pie dish would work well!
Hi Amy,
I only have a glass pan to use. Can I still use that? do not have metal pan.
Thanks,
Renee
I have made many homemade chicken pies before. They will never slice like a pie. The best way to serve it is to just scoop portions with a large spoon. I also add chopped up potatoes in mine. And you can pre-bake your bottom crust if needed.
I agree! While not doughy it is not too crisp!
I have stopped using a bottom crust only a top. I have found that the bottom never gets well done enough for me. Any suggestion? Thanks
Hi, I am not sure what you mean? If you do not want to use homemade pie crust you can use refrigerated kind like Pillsbury.
Just curious how you add the frozen crust to the top? Do you remove it from the pan and turn it upside down over the filling, then crimp the edges to the bottom crust? Or do you defrost it first and shape it in some other way before putting on top?
If I can add something here, I think, you can make this even better with very little extra effort. You can use left over store bought roasted chicken. I’ve never had any other than Costco, so there is that. I do also use fresh cubed chicken with plenty of seasoning too if I don’t have the roasted stuff. I cook that off first enough to get a little fond in the pan. Then I add the vegis you use except for the peas, those I wait to add, along with some frozen corn. I don’t add any water to it at this point either. I use enough butter so that when I add the flour it will be enough once the broth is added to make the gravy. I also use evaporated milk to make the gravy a little richer. If I don’t have broth on hand I use Better Than Bullion brand flavor stuff, which I always have around. I don’t use a bottom crust either. The best part though is the top. This part we got from my Aunt in Tenn. Make a biscuit dough. I’m not really a baker so I use Jiffy Mix. Roll it out into a rectangular shape. Sprinkle this with cheese, I just use cheddar because we use it a lot & I have it around. My Aunt used Velvetta. The sprinkle with chopped, stuffed green olives. I like lots of both. Roll this up jelly-roll style & then slice it into 3/4 in. thick slices. It will start to fall apart so do your best to hold it together. Add these all around the top and bake for however long that recipe & the temp calls for on the box. Just till it browns. Now you’re talkin’.
Hi, I am not sure since I have never tried to make little pies. They would depend on the inches and pan-sized used. If you want to email me those specs I can help.
Hi,
Just wondering..
Haven’t tried this yet……
Could you make a few (3) small pot pies dividing this recipe????
If so, how would I adjust the recipe…
My guys like their individual pies…..
Thanks,
Eve
Thank you
Sorry, maybe it’s just me!
The gravy is made with the milk, broth, and flour. You can find the printable recipe below. The ingredients are there for the creamy gravy that the ingredients bake in inside the pie crust.
Hi, the full recipe is in this post. I am not sure what you mean?
Hi! This recipe is wonderful but where is the gravy recipe? I see the ingredients but not the instructions…
Hi! This recipe is wonderful, but what is the milk, chicken broth and flour for? I’m guessing it’s for the gravy but I can’t find the recipe for it…
I add it to the oven at 350 F. for 15 minutes the next day!
What is the best way to reheat the pie the next day?
Any chance of answering my question from October 4, 2020?
Thank you, so much! Appreciate you stopping by!
I made this and my husband loves it
Yes, I would prepare this in a metal or foil pan (not glass). Prepare as normal and allow pie to filling to cool before adding the top crust. Once cooled, (do not egg wash), wrap tightly and freeze. Allow pie to thaw in the fridge before baking. You might need 20 minutes extra time for baking.
Can this be frozen? I want to make two and freeze one. Should I freeze before or after cooking?
Hi, perhaps that was it. I did use a super large one. I think 12″ vs 9″.
There seemed to be more liquid than can fill the pie crust. Did I use too much liquid or maybe the pie plate was not big enough? In any case it was so good!
This was so good and easy to make. My family just loved this creamy chicken pot pie! Thank you:)