Classic Homemade Chicken Pot Pie
In my opinion, a classic homemade chicken pot pie is the ultimate comfort food. When I have leftover chicken one of my go-to’s is chicken pot pie.
We recently made several whole chickens and had plenty of leftover chicken.
“Handy” isn’t a fan of meals where food is mixed together so when I find something that he will eat I keep it on rotation.
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Chicken Pot Pie
Equipment
- 1 large skillet
- Wooden Spoon
- measuring cups
- measuring spoons
- Large Measuring Cup
- sharp knife
- Cutting Board
- 9-inch glass pie pan
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 1/2 cup diced onion (about 1/2 large onion)
- 3/4 cup diced celery (about 2 large stalks)
- 1 cup sliced carrots
- 1 cup frozen peas, thawed
- 2-3 cups cooked, diced chicken
- 2 tsp Redmond Real Sea Salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 cup celery seed or celery salt
- 3 tbsp all-purpose flour
- 1-3/4 cup chicken broth
- 3/4 cup half & half or cream
- 2 9-inch pie crust or homemade pie crust
Instructions
- Preheat oven to 425°
Filling
- Add 1 tbsp., butter, and olive oil to a large skillet and heat over medium-high heat
- add onions and sauté for 2-3 minutes. Add carrots and celery. Cook for 15 – 20 minutes until onions are translucent and carrots and celery are getting soft. Be sure to stir often so they don't burn.
- Turn the heat down to medium. Add the peas and the other tablespoon of butter. Let the butter melt. Then sprinkle the flour over the veggie mixture and stir until completely combined. Then add all of the spices and combine. Add the chicken broth stirring until it starts to thicken and gently boil.
- Add the half & half or cream and chicken stirring it into the creamy sauce, and take it off the heat as soon as it has heated through.
- Add the filling to the pie crust.
Pie Crust
- Keep the crust frozen until ready to use. When you take the pie crust out, cut off the crimping from the first crust. Add the filling to the second crust and to the first crust.
Baking
- Place the filled pie onto a baking sheet. Cover the edges of the pie with tin foil and put into the preheated oven for 40 minutes or until golden brown.
Notes
Don’t have leftover chicken? Boil two chicken breasts in water for 15 minutes and then drain and dice the chicken breasts when they are cool enough to work with
Other Uses for Leftover Chicken
I typically make a whole roasted chicken about once a month and when I do there is always leftover cooked chicken. Chicken is such a versatile protein and there are so many things you can do with extra chicken.
Here are a few more chicken recipes that you can make with leftover chicken.
- Chicken Salad
- Chicken Noodle Soup
- Chicken Fried Rice
- Topping for a Salad
- Chicken Nachos
- Chicken Chili
- Chicken Enchiladas
- Chicken Pot Pie
- Buffalo Chicken Tacos
- Chicken Alfredo Pizza
These are also great recipes for quick meals using store-bought rotisserie chicken.
My Classic Chicken Pot Pie Recipe
To make the job easier you can dice up the carrots, and dice my celery and onions earlier in the day. Measure out the peas and let them thaw.
Sauté the onions in 1 tablespoon of butter and oil and then add the carrots and celery. Let them cook until they are starting to get tender, about 20 minutes. At this point, you can put in the peas.
Melt the last tablespoon of butter in the mixture. Add all-purpose flour to the veggies and stir in completely then add spices and the chicken broth. When the mixture thickens add chicken and the half and half. As soon as it just starts to boil, I take it off the heat.
At this point, you have a very tasty, creamy pot pie filling.
The Crust
A homemade crust is the best but then the process becomes more time-consuming.
Pillsbury™ Pie Crusts are very convenient store-bought pie crusts for a pot pie and they are pretty tasty. The pack that I buy comes with two crusts. I use the bottom crust for the filling and then the second crust for the top of the pie.
I cut off the crimping on the second crust and then topped the filling with the un-crimped crust.
If you want to try your hand at making your own crust, this recipe is a good one PIE CRUST and makes a lovely flaky crust. In my opinion, making a homemade pie crust is an art and takes practice. Truth be told I really haven’t mastered it yet. I’m still waiting to have a crust turn out in such a way that I say “That’s perfect”
There is nothing like rolling out your own dough with a rolling pin on a lightly floured surface to just the right thickness and then laying it into a pie plate, filling it with filling and creating that beautiful lattice or pretty cut-out top crust.
When I figure out how to get the crush right, I want to try making individual pies. There are nights when Keith or I are home alone for dinner and they would be great for a single serving.
For best results brush the dough with an egg wash to give it an even more beautiful lightly browned crust.
Can you freeze leftover chicken pot pie?
This recipe makes three meals for the two of us. We eat 1/3 and then freeze the rest in an airtight container. We thaw them and reheat them in the microwave. They make a great meal for a busy night.
Enjoy!
We recently had a fun get-together. We roasted several whole chickens on the grill. We had a lot of leftover chicken and made pot pies that week. If you want to see the beautiful tablescape I made you can find it HERE.
Meet Me
Created by Lynn Vogeler, Small House Kitchen is a celebration of the joy found in mostly from-scratch cooking and the magic that happens when great ingredients meet limitless imagination. In our small house, we turn simple ingredients into extraordinary meals with big flavors.
You can find out about all of my other passions; decorating, entertaining, organizing, and gardening over at livinglargeinasmallhouse.com
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One of my favorite meals of all time. Pinned!
One of my favorite too Debra!
I love a good pot pie! You’re right one of the best comfort foods! Looking forward to you perfecting your pie crust so you can teach me. In the meantime, I’m with you on Pillsbury
Ah Comfort Food!