Chicken Pot Pie is a classic comfort meal that is a staple throughout the year. This recipe will quickly be a family favorite.
I love this recipe as is, but the true beauty of chicken pot pie is that you can do so many things with it! Want to add additional veggies? Go for it. Don't care for a specific veggie or you want to skip the chicken and make it all veggies? Do it!
Be sure to check the Top Goose tips below for variations and on-the-go options!
Homemade Chicken Pot Pie
Here's what you need:
2 pie crusts (homemade or Pillsbury 2pk pie crust)
1 1/2lbs chicken (recommend rotisserie or boneless, skinless chicken breasts)
4c chicken broth
1 large onion, diced (recommend yellow/sweet)
2 large carrots, peeled, chopped or sliced
1-2 celery stalks, chopped or diced
1c frozen peas
1c frozen corn
1/2c flour
1/4c milk or cream
3 tbsp extra virgin olive oil or butter
2 tsp minced thyme leaves (half if using dried)
2 tsp minced sage leaves (half if using dried)
1 large or 2 medium bay leaves
Optional:
1c green beans, fresh or frozen
2 tsp lemon juice
Instructions Heat 1 tbsp oil in Dutch oven on medium heat. Cook chicken through and set aside.
Heat butter or remaining oil in Dutch oven. Add onions, carrots and celery with 1/4tsp salt and cook until softened and lightly brown (est 8-10m). Add peas and corn. Stir in the flour and let cook for one minute. Add the broth slowly, milk, thyme, sage, and bay leaf. Simmer for 10m or until sauce thickens. Chop (or shred) chicken while that cooks.
Remove bay leaves. Stir in chicken (and lemon, if using) once off heat. If time allows, chill for one hour. While filling chills, prepare pie crusts and put in pan (if using Pillsbury or other premade crust, bring to room temp so its easier to work with).
Fill bottom crust with chilled pie filling (don't overfill). Add second crust on top and seal edges well - I find it best to pinch with your hands to get a good seal but you can use a fork if you prefer.
Cook for 30 minutes at 400 degrees or until top is golden brown. Let pie rest for at least 10 minutes before cutting/serving if possible so the filling can set. Serve warm.
Tips from your Top Goose:
This recipe is for one 9-10" pie dish but you can easily convert to mini pies, loaf or mini loaves, disposable trays or just serve in an 8x8 baking dish (bonus it comes with a lid to store leftovers!) I have also used this recipe for muffin size bites that are always a big hit for an on-the-go family to just quickly heat when you're ready to eat them! Here are a couple great options for muffin tins in both nonstick or silicone.
If you have picky eaters at home, simplify! You can remove the thyme and bay leaves for a more "Campbell's Cream of Chicken" flavor but with fresh ingredients.
For a veggie only option, I recommend adding broccoli and diced potatoes - wait to add the broccoli until the end so it doesn't get overcooked.
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