Homemade chicken pot pie is my go-to comfort food recipe to throw together with leftover chicken. I often make double batches of this classic chicken pot pie filling and freeze a batch for later.
Years ago, when I first started making this recipe, a bag of frozen peas and carrots was 16 ounces. Nowadays they’re often just 10 or 12 ounces. It’s the case of the shrinking packages, and it gets worse every year.
In all, you’ll want to use about two cups of veggies, whether you use peas and carrots, corn, green beans or any other leftover veggies that you want to use up.
How to Make Homemade Chicken Pot Pie
Melt the butter in a medium size, heavy saucepan. I’m using Carl Schmid Sohn pans here because they heat evenly and the nonstick surface ensures cleanup is a breeze.
Add the onions, cooking until they’re translucent and soft. Then add the flour.
Cook, stirring until it forms a soft ball, about one minute. Don’t “undercook” the flour or the sauce will taste like flour.
While whisking constantly, add the chicken broth, slowly.
Once the broth is incorporated and mixed in completely, add the milk, salt, pepper and poultry seasoning, whisking over medium heat. Continue stirring until the roux thickens.
Remove it from the heat and add the vegetables and chopped cooked chicken pieces.
Line a pie plate with a traditional raw pie crust. Add the chicken pot pie filling to the crust.
Top with the remaining crust, seal and flute the edges. Add a couple of small slits to the top (I just poked the tip of a knife in the top crust). This keeps the top from blowing up while baking. I wish I had the photos of the first pot pie I ever baked…before I new that little tidbit.
Bake it at 375F for about 45-55 minutes, or until it’s golden brown, like so:
Let it rest about 10 minutes before cutting and serving.
Homemade Chicken Pot Pie
You’ll Need:
1/3 cup Onion, chopped
1/3 cup Flour
5 1/2 tbs butter (about 1/3 c)
1 bag peas/carrots blend or a big can of Veggie Blend (drained)
1/2 cup frozen corn kernels
1¾ cup Chicken Broth
2/3 cup Milk
1 1/2 cups cooked chicken, diced
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp poultry seasoning
Pie crust
- Melt butter, add onions- sauté for a minute, add flour, mix till pasty and cook for one full minute.
- Slowly add broth, whisking constantly.
- Then add milk, salt, pepper and poultry seasoning, whisking constantly over medium heat until creamy and thick.
- Add veggies and chicken, stirring until incorporated. Taste, adjust salt and pepper as desired.
- Dump into a prepared pie plate that has been lined with a raw pie-crust.
- Top with the remaining pie crust, seal and flute the edges, poke a couple of vent holes in the top.
- Freeze the entire pie now (to bake later) or Bake 40-50 minutes at 375ºF.
What to serve with Chicken Pot Pie?
If you’re wondering what goes well with chicken pot pie, we recommend that you serve it with some cranberry sauce. Luckily, pot pie is complete meal in itself and doesn’t really require any additional side dishes.am
If you’d like to stretch the meal a bit, any type of green salad works well, or a side of steamed veggies (preferably one that isn’t already in the pot pie itself).
Chicken Pot Pie Casserole
If you’d rather, you can make a batch of your favorite biscuits and place them on the top of the hot chicken pot pie filling. Bake for 18-24 minutes, or until the biscuits are golden brown.
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