Delicious homemade chicken pot pie with flaky crust and savory filling

To-Die-For Chicken Pot Pie

ByCasey Monroe

Why Make This Recipe

To-Die-For Chicken Pot Pie is a comforting dish that brings warmth and joy to every meal. It’s hearty, filled with tender vegetables and juicy chicken, all enveloped in a flaky, golden crust. This recipe is perfect for family dinners, cold nights, or any time you crave something delicious and satisfying. Plus, it’s a great way to use leftover chicken!

How to Make To-Die-For Chicken Pot Pie

Ingredients

  • 6 carrots, chopped
  • 6 stalks celery, chopped
  • 1 cup fresh or frozen peas
  • 1 cup fresh or frozen green beans, thawed
  • 1 cup corn kernels
  • 1 yellow onion, diced
  • 1 cup quartered red potatoes
  • 3 cups chicken broth
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 (.87 ounce) packages dry chicken gravy mix
  • 4 cups water
  • 1 (15 ounce) package double crust ready-to-use pie crusts
  • 1 whole roasted chicken, bones and skin removed, meat shredded
  • 1/4 cup butter, cut into pieces
  • 1 egg
  • 1/4 cup milk

Directions

  1. Preheat your oven to 425 degrees F (220 degrees C). Place a baking sheet on the rack where you’ll bake the pie.
  2. In a large pot, combine carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth. Season with thyme, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes. Drain and set aside.
  3. In another saucepan, whisk the dry chicken gravy mix with water until smooth. Bring it to a boil and simmer until it thickens.
  4. Press one pie crust into a pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken on top. Pour the remaining gravy over the filling.
  5. Scatter pieces of butter on top, cover with the second crust, seal, and crimp the edges.
  6. Whisk the egg and milk together, then brush the mixture over the crust. Vent with a fork.
  7. Bake for about 45 minutes to 1 hour, or until the filling bubbles, and the crust is golden. You can cover the edges with foil if they brown too quickly.

How to Serve To-Die-For Chicken Pot Pie

Let the pot pie cool for a few minutes after baking. Serve it warm, and you can pair it with a simple salad or some crusty bread. A drizzle of extra gravy can make it even more delicious!

How to Store To-Die-For Chicken Pot Pie

To store leftover chicken pot pie, let it cool completely. Cover it tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for about 3 to 4 days. You can also freeze individual slices in airtight containers for up to 2 months.

Tips to Make To-Die-For Chicken Pot Pie

  • Use leftover roasted chicken to save time.
  • Feel free to add your favorite vegetables, like mushrooms or bell peppers.
  • Ensure the crust is well-sealed to prevent leaks during baking.
  • Brush the crust with the egg and milk mixture for a shinier finish.

Variation

If you prefer a lighter version, you can use a whole wheat crust or make a crustless chicken pot pie. Just pour the filling into a greased casserole dish and bake until bubbly and golden on top.

FAQs

  1. Can I use other meats in this recipe?
    Yes! You can substitute the chicken with turkey or even cooked beef for a different flavor.

  2. Can I make this pot pie ahead of time?
    Absolutely! You can prepare the filling a day in advance and assemble it just before baking.

  3. What can I serve with chicken pot pie?
    A fresh green salad or steamed vegetables go well with chicken pot pie, adding a nice contrast to the richness of the dish.