I love finding hearty, comfort food style recipes to make for my family. They come in especially handy during the winter! While I often times reach for one of my tried and true soup recipes on blustery days, there’s nothing better than a homestyle chicken pot pie too. It’s a quintessential comfort food!
Made with a rich gravy, crunchy veggies, and lots of chicken, all served up inside of a flaky crust, it’s the perfect dish to warm you up in the colder months. Plus, because it contains meat, grain, and multiple vegetables, all you need to add is a glass of milk for a well-balanced meal!
Where Did Chicken Pot Pie Come From?
Chicken pot pie is an all-American comfort food but the most iconic version of it — from Lancaster, inPennsylvaniaDutch country — has its roots in English dishes made from leftovers. The Pennsylvania Dutch added noodles, and the rest of the country made it a standby.
Homestyle Chicken Pot Pie
While this recipe doesn’t feature noodles, it does offer up all the classic flavors you’ve come to know and love with this hearty dish. Homestyle Chicken Pot Pie is a popular dish, which is why there are so many frozen variations available. However, if you chose to make it from scratch, I think you’ll find your efforts pay off in flavor and quality!
Ingredients:
1 cup corn
1 (10 ounce) package frozen peas & carrots
1 large onion, diced
1 can potatoes (optional)
1/4 cup butter
1/3 cup flour
1/2 teaspoon salt
1 teaspoon sage
1/8 teaspoon pepper
3 cups chicken, cooked and cut into cubes (pro tip: Grab a rotisserie chicken from the grocery store and dice up for recipes like this!)
parsley
2 cups chicken broth
3/4 cup milk
pie crust
garlic salt and parsley for garnish
Directions:
Preheat oven to 400 degrees.
Melt butter in large pot. Add onion and cook for 2 minutes. Add in corn, frozen peas and carrots, and the potatoes (if you are choosing to use them too). Continue cooking until veggies are tender.
Stir flour and salt, sage, & pepper together in a small bowl. Add to pot. Mix.
Add the chicken broth and milk to the mixture. Continue cooking and stirring until mixture is thickened and bubbly. Then set a timer and cook for 2 additional minutes.
Add chicken and parsley to the pot. Heat until bubbly.
Coat a 9×13 pan with non-stick cooking spray.
Pour pot pie mixture into the pan.
Top with a pie crust of choice. (You can make one from scratch or use a store bought crust.)
Sprinkle garlic salt and parsley over the top of the crust.
Bake for 35-45 minutes or until the crust is golden.
Melt the butter in large pot. Add onion and cook for 2 minutes, stirring occasionally. Add in corn, frozen peas and carrots, and the potatoes (if you are choosing to use them too). Continue cooking until veggies are tender.
In a separate bowl, stir flour and spices: salt, sage, & pepper together. Add to pot. Mix.
Add the chicken broth and milk to the mixture in the pot. Continue cooking and stirring until mixture is thickened and bubbly. Then set a timer and cook for 2 additional minutes.
Add cooked chicken and parsley to the pot. Heat until bubbly.
Coat a 9×13 pan with non-stick cooking spray.
Pour hot pot pie mixture into the greased pan.
Top the pot pie mixture with a pie crust of choice. (You can make one from scratch or use a store bought crust.)
Sprinkle garlic salt and parsley over the top of the crust.
Bake your chicken pot pie for 35-45 minutes or until the crust is golden.
Enjoy!
Notes
Optional additional ingredients include mushrooms, jar of palmettos, and other veggies of choice.
PRO TIP: For the chicken, grab a rotisserie chicken the next time you're at the grocery store and dice up to use in recipes like this chicken pot pie.
If you’re wanting to add to this meal, consider this fresh and flavorful Strawberry Romaine Recipe. For dessert, this no bake Peanut Butter Oatmeal Bars with Chocolate Chips is a sweet treat!
Butter, Onion, & Garlic: The aromatic flavor base for many sauces and soups, including creamy chicken noodle soup. Flour: Flour thickens the sauce. Seasonings: We're flavoring this pot pie filling with salt, pepper, and thyme. Chicken Stock/Broth: Feel free to use vegetable broth/stock instead.
A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.
I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.
Here's how I make this comfort food classic. Yum! What is the sauce made of in chicken pot pie? Butter, flour, broth, a little heavy cream, and a splash of white wine, if that's your kind of thing.
You can also use a cornstarch slurry to thicken this filling instead of a flour roux. Simply mix 2 tablespoons of cornstarch with 1/4 cup of water and whisk. Add this in-place of the flour.
In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.
The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Leftover chicken pot pie will last in the fridge for up to 5 days, stored in an airtight container. Freezing Instructions: The unbaked or baked pot pie freezes well for up to 2-3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, or bake until its warm throughout.
A stale or off smell is a clear warning sign. Additionally, if you notice any mold or discoloration on the pie, it's a sure sign it has gone bad. When tasting, if you find the flavor is off or sour, it would be best to toss it out.
With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.
Pan sauces, as the name suggests, are made in the exact same pan you've used to sauté shrimp, sear a steak, or brown some onions. After cooking your meat, fish, or vegetables, those little leftover particles stuck to your pan's bottom—called the fond—transform into a silk smooth sauce in a process called deglazing.
If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe. The butter will help create a richer flavor than just water alone.
For the parsley liquor, melt the butter in a saucepan over a medium heat and whisk in the cornflour to make a paste. Gradually stir in the stock, bring to a simmer, then stir in the parsley and garlic and stir until thickened and smooth. Serve the hot pies with the mash, parsley liquor and jellied eels on the side.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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