Hearty & Easy Homemade Chicken Pot Pie Recipe

Well, the weather is getting a bit more crisp, there is a chill to the air, and you can feel and see the seasons begin to change. With the approach of fall, I find more motivation to make yummy comforting recipes, such as soups, breads, stews and my most recent addition, homemade chicken pot pie. Follow along as we make one of the most comforting and flavorful dinner I have made in a long time.

I always figured that making homemade chicken pot pie would be a difficult task, but from the beginning of my pot pie experiments, I have found them to be actually quite easy! By using premade pie crust as well as by using a rotisserie chicken from the store, I am able to cut a few corners while also still making something that is homemade and that tastes amazing.

Honestly, I was never a fan of chicken pot pies. Now I realize, I just dont like the store bought kind! I do not like peas in my chicken pot pie and I prefer to know what chicken meat is in it as well. I guess I am a bit quirky with my requirements. So, I have adjusted and created this homemade chicken pot pie recipe to be something I can enjoy eating as well.

Being gluten intolerant means I really don’t get to enjoy this meal but, at least I know that I can if I really want to haha.

The filling of this chicken pot pie is pretty much amazing in my opinion. It is filled with so many amazing hearty root veggies as well as other veggies like broccoli, mushrooms and more.

So lets talk about how to make this yummy homemade chicken pot pie:

You can watch my video here:

First gather the ingredients:

• pie dough (store-bought pie crust is my favorite way) You could also use puff pastry if you prefer.
• rotisserie chicken
• veggies: carrot, potato, onion, garlic, mushroom, broccoli, and celery
• chicken broth
• milk
• all purpose flour
• 1 egg for an egg wash
• parmesan cheese
• herbs – sage, thyme, rosemary, salt, black pepper, cayenne pepper
• 4 pieces of bacon cut and cooked
• butter

Easy Homemade Chicken Pot Pie

Easy Homemade Chicken Pot Pie Recipe

This easy homemade chicken pot pie recipe is the ultimate comfort food. Make it today!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Resting Time 10 minutes mins

Course dinner, Main Course

Cuisine American

Servings 10 servings

Ingredients

  

1x2x3x

• 1 rotisserie chicken
• 2 premade raw pie crusts
• 1 large carrot finely diced
• 1 celery stick finely chopped
• 1 large potato or 4 red potatoes with the skin on
• 1 cup chopped broccoli
• 1 cup sliced mushrooms
• 4 bacon slices sliced into small pieces
• 6 tbsp butter
• 1/2 tsp sage
• 1/2 tsp thyme
• 1/2 tsp rosemary
• pinch of cayenne pepper
• 1/2 cup flour
• 1 cup milk
• 1 cup chicken broth
• 1 large egg for egg wash
• 1/4-1/2 cup parmesan cheese

Instructions

 

• I like to bake my chicken pot pie in my cast iron skillet. Preheat. your oven to the temperature on the pie crust instructions. This is usually about 450. Put your bottom crust along the bottom of your pie pan or dutch oven skillet. Try to bring the pie crust up the sides as much as possible.

  Brush some egg wash over the base of the crust (this will help keep your bottom pie crust from having a soggy crust) Blind bake this in the oven for about 10 minutes or until it begins to brown.
• While it is baking get your filling started. Take 2 tbsp of butter and add it to a large skillet, begin by cooking over medium heat, your garlic and onions in the butter and let them soften.

  At this point I also like to add the small diced carrots and potatoes. I like to make these smaller because they will cook faster. cook this for about 5 minutes and then add the celery, sliced mushrooms and broccoli and continue to cook until everything starts to cook together and start to soften.
• Next, add the chicken. I like to add two chicken breast pieces from the rotisserie chicken but you can add more or less depending on how much you want to use. Use up the dark meat of the rotisserie chicken as well! Give this all a good stir and then add all of your herbs and crispy bacon.
• Make sure to check on your pie crust and take it out when about half baked.
• Now I like to take the veggies out of the pan and set aside(I leave some in the pan to help cook with the roux) and add 4 tbsp of butter and let it cook up with some of the leftover veggies.

  When the butter is melted add 1/4 to 1/3 cup of flour and stir it around. I like to add about 1/4 cup of flour and see if I need more. If it needs more add a little flour at a time. The roux will be thick and you will have used too much flour if it. is too dry and powdery.
• Let the roux cook for a couple of minutes. Now add the milk and chicken broth and stir as the mixture combines and starts to thicken. Add in the veggies and stir it all together. If it is too thick, add a bit more milk until it is the consistency you like. I do not like mine extremely soupy. I like a nice creamy sauce.
• The last thing I like to do is add a handful of parmesan cheese and stir it in. Pour the entire mixture into your pie tin. Carefully roll out the top crust and lay it over the top. Press and crimp the sides down and connect it to the bottom crust.
• Once it is all crimped, you need to cut 3-4 slits in the top of the crust so that the steam and extra liquid can escape. Brush the entire top of the crust with egg wash. Bake the pot pie in the oven for about 25 minutes. You will be able to tell its done when the top of the pie crust is nice and golden brown.
• Once it is cooked let it cool for about 10 minutes so that the filling is not scorching. Cut it with a sharp knife and serve!
• You can store the leftovers in an airtight container for 4-5 days, but mine never makes it that long.

Keyword chicken pot pie

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How to make this easy chicken pot pie

I like to bake my chicken pot pie in my cast iron skillet. Preheat your oven to the temperature on the pie crust instructions. This is usually about 450. Put your bottom crust along the bottom of your pie pan or dutch oven skillet. Try to bring the pie crust up the sides as much as possible. Brush some egg wash over the base of the crust (this will help keep your bottom pie crust from having a soggy crust) Blind bake this in the oven for about 10 minutes or until it begins to brown.

While it is baking get your filling started. Take 2 tbsp of butter and add it to a large skillet, begin by cooking over medium heat, your garlic and onions in the butter and let them soften. At this point I also like to add the small diced carrots and potatoes. I like to make these smaller because they will cook faster. Cook this for about 5 minutes and then add the celery, sliced mushrooms and broccoli and continue to cook until everything starts to cook together and start to soften.

Next, add the chicken. I like to add two chicken breast pieces from the rotisserie chicken but you can add more or less depending on how much you want to use. Use up the dark meat of the rotisserie chicken as well! Give this all a good stir and then add all of your herbs and crispy bacon.

Make sure to check on your pie crust and take it out when about half baked.  

Now I like to take the veggies out of the pan and set aside(I leave some in the pan to help cook with the roux) and add 4 tbsp of butter and let it cook up with some of the leftover veggies. When the butter is melted add 1/4 to 1/3 cup of flour and stir it around. I like to add about 1/4 cup of flour and see if I need more. If it needs more add a little flour at a time. The roux will be thick and you will have used too much flour if it. is too dry and powdery.

Let the roux cook for a couple of minutes. Now add the milk and chicken broth and stir as the mixture combines and starts to thicken. Add in the veggies and stir it all together. If it is too thick, add a bit more milk until it is the consistency you like. I do not like mine extremely soupy. I like a nice creamy sauce.

The last thing I like to do is add a handful of parmesan cheese and stir it in. Pour the entire mixture into your pie tin. Carefully roll out the top crust and lay it over the top. Press and crimp the sides down and connect it to the bottom crust.

Once it is all crimped, you need to cut 3-4. slits in the top of the crust so that the steam and extra liquid can escape. Brush the entire top of the crust with egg wash. Bake the pot pie in the oven for about 25 minutes. You will be able to tell its done when the top of the pie crust is nice and golden brown.

Once it is cooked let it cool for about 10 minutes so that the filling is not scorching. Cut it with a sharp knife and serve!

This combination of veggies and seasonings makes for a flavorful chicken pot pie with amazing textures. I am a texture person and I love having the broccoli, as well as the potatoes and carrots. The rotisserie chicken makes this so much easier to make and it has such a great flavor too. You could easily use leftover turkey if you make this after Thanksgiving or any other time you cook turkey(when is that though? haha)

If you have time, making a homemade crust is ideal, but using a store bought crust is a great second option. If you like a really creamy chicken pot pie, you could use heavy cream. I prefer it with milk though.

This is such a classic comfort food and I love it. The vegetable filling is the perfect balance to the chicken and the creaminess of the chicken mixture makes this so comforting. I love using fresh ingredients, but you could easily use canned carrots and potatoes if you prefer that. This will require less time prepping the veggies.

This is a complete meal. You could add a nice fresh salad to this meal, but if you are feeling like you need a comforting meal, just a slice of this will do it. This. is a great way to feed a large family or make something for a get together. You could make personal sized chicken pot pies using individual ramekins, but I find that to be too much work.

This easy chicken pot pie is my new favorite meal to make! I love that my family loves it. There is something so nostalgic about classic chicken pot pie and I am a huge fan. Now I just need to figure out how to make this gluten free haha.

Now its time to check out 11 other amazing fall baking recipes! Check them out below!