Homemade Chicken Pot Pie

Homemade chicken pot pie is a winter staple in our home. It’s the perfect meal for lunch or dinner, you can always make a double batch for left overs, and it’s a great way to get veggies in! This meal has everything in one; protein from the chicken, several servings of vegetables, and fat from the heavy whipping cream. It is so satisfying and what makes it even more delicious is the homemade flaky pie crust on top. I am all about healthy, convenient meals, that feed us more than once. It’s the perfect weeknight meal, Sunday dinner, or if you need something made ahead of time. An added bonus, you can make it, freeze it, and then take it out when needed!

This homemade chicken pot pie is filled with a creamy veggie chicken sauce, topped with a flaky buttery pie crust on top. It is way better than store bought and healthy! It’s a full meal in itself which, makes dinner easy.

Ingredients For Chicken Pot Pie

• Pie crust– you need a double batch. One for the bottom and one for the top.
• Chicken– I usually put 2 chicken breast in an instant pot and shred them or you can always repurpose left overs from a rotisserie chicken.
• Butter– For the pie crust and for the gravy
• Flour– to thicken the sauce. Azure has the best unbleached all purpose flour
• Mixed Veggies– you can use frozen mixed veggies or fresh peeled diced carrots, celery, onion, corn, and peas. Or any veggies you want to put in your pot pie.
• Heavy Whipping Cream– Organic is always best. There is no Carrageenan or polysorbate 80 in organic.
• Chicken Stock/Broth– This is what makes the gravy. Use store bought or homemade chicken broth.
• Garlic– Fresh minced garlic
• Spices- Salt, pepper, thyme, and rosemary.

How To Make Homemade Chicken Pot Pie

• Start by preparing the vegetables. Peel and dice carrots, celery, onion, and mince the garlic.

• Meanwhile, if youre using chicken breast cook those and shred them. I put mine in the insta pot with 1/2 cup chicken broth on the meat setting for 20 min. They fall apart and make it so easy to shred.

• In a pan, melt the butter and sauté the carrots, celery, onion, and garlic until the celery, and carrots soften.

• Once the carrots and celery are cooked, add flour to the veggies, and mix until its incorporated.

• Pour in chicken broth and heavy whipping cream. Bring to a simmer and add spices. Add frozen corn and peas. Mix thoroughly. Add shredded chicken and mix that in completely. Then let it all cool.

• While the gravy mixture is cooling, make the pie crust. Store bought will work but homemade always taste better!

• Lay the bottom pie crust in the pan and fill it with the gravy mixture. Place the other pie crust on top and cut slits for the air to escape.

• Bake pot pie at 375 degrees for 45 minutes or until the top is golden brown.

Homemade Butter Pie Crust Ingredients

• 1 Cup Butter
• 2 1/4 Cup Flour
• 1 Tsp. Salt
• 8 TBSP cold water

How To Make Homemade Butter Pie Crust

*This can be made in a food processor or with a pastry blender hand tool.

• Cube 1 cup of butter and place in food processor or bowl.
• Add 2 1/4 cups of flour and 1 teaspoon of salt. Mix in the processor or by hand with a pastry cutter until it’s fine and crumbly.

• Slowly add cold water. Add 1 TBSP at a time. If using a food processor pulsate 3-5 times in between each TBSP. Make sure its not too wet or too dry.

• Once it starts to fall from the sides lay it out on a lightly floured surface and knead into a ball.

• Separate into two discs. Because were making pot pie, I do not place them in the refrigerator. With a lightly floured surface, roll each disc out to the size of the pan you are using. One for the bottom and one for the top.

Can you freeze pot pie it?

Yes, this is a perfect freezer meal and so simple to make multiple at one time. You can freeze it precooked or already cooked. Take it out, and thaw 30 minutes, and then bake it. If it is already cooked, keep foil over the top so the top doesn’t burn but cooks the inside completely (I know foil is so icky, so if you have a better solution please enlighten me!). Make sure not to thaw completely, as it will make is soggy.

Storing Pot Pie

Keep it in an airtight container for 3 days or freeze. This can be made ahead of time and kept in the fridge. Bake it within 3 days of making it.

Can I make chicken pot pie with store bought crust?

Yes, just make sure to get a double crust. It will save you time, make sure to follow package directions for the crusts.

Can I use frozen vegetables?

Yes, just make sure to cook them long enough to absorb the water and make sure the sauce isn’t too runny. If it is, add a little more flour.