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Easy Homemade Chicken Pot Pie Recipe

This easy homemade chicken pot pie recipe is the ultimate comfort food. Make it today!
Course dinner, Main Course
Cuisine American
Keyword chicken pot pie
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Servings 10 servings

Ingredients

  • 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.