FYI: This post contains an insanely delicious chicken pot pie recipe that your family will demand you make over and over (and over) again. It is the ultimate comfort food.
I’ve had a fierce craving for chicken pot pie. Earlier this fall, my husband and I sneaked away to enjoy a weekend in Bayfield. We enjoyed a quiet lunch at a funky, slow-food deli called The Fat Radish while we were there. The chicken pot pie recipe they used was the best I’d ever had; with each bite, I’d ramble on about the flavor, the texture, the consistency. So flippin’ good.
That night, I dreamed of chicken pot pie. We went back to The Fat Radish the next day, so I could indulge again, but alas… the quaint deli had a constantly rotating menu. There I stood heartbroken and S-O-L.
Since then, I’ve been on a mission to find the perfect chicken pot pie recipe. I’ve been ordering it at restaurants and experimenting at home, but nothing seemed quite right… until now.
A quick heads-up… Making homemade chicken pot pie is a time-consuming endeavor. If you need to cut corners because your family has a busy schedule like mine, I suggest you use a pre-cooked rotisserie chicken and pre-made pie crust.
What you do not want to skip is the fresh veggies and the handmade roux. So many of the simple chicken pot pie recipes I tried called for cream of chicken soup. Let’s be honest, this is the downfall of an “easy” chicken pot pie recipe. Gravy and roux have always freaked me out, but if you follow the instructions below, you can make an insanely delicious chicken pot pie *without* cream of chicken soup. Trust me, you’ve got this.
- 1 rotisserie chicken, pre-cooked meat cut into bite-sized cubes
- 3 medium potatoes, peeled & cubed
- 2 carrots, peeled & sliced
- 1 stalk of celery, chopped
- 1/4 cup butter
- 1/2 onion, chopped
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup frozen peas
- 1 package of pie pastry
- Preheat oven to 375 degrees.
- Place potatoes and carrots in a large saucepan; add water to cover. Add a dash of salt and bring water to a boil. Reduce heat; cook covered, 8-10 minutes or until veggies are tender. Drain.
- In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add onion and celery; cook until tender. Add the remaining 3 tablespoons of butter and melt. Stir in flour and seasonings until blended. Gradually stir in broth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Stir in chicken, peas, carrots, and potatoes into the mixture. Remove from heat.
- Evenly distribute chicken mixture into greased ramekins (makes 5 mini pies), a 2-quart pie pan, or an 8×8 dish.
- Unroll pie pastry sheet and place overfilling. Pinch edges, seal, and cut slits in tops. Brush pastry tops with milk.
- Bake at 375 for 25-30 minutes or until the crust is lightly browned. Let stand for 10-15 minutes before cutting or eating. ENJOY!
FREEZER OPTION: If you make the full-sized pot pie, this is a great freezer recipe. After you’ve prepped the recipe, cover and freeze unbaked pies. To use, remove from the freezer 30 minutes before making (do not fully thaw). Preheat oven to 375 degrees. Place pies on baking sheet; cover edges loosely with foil. Bake for 30 minutes. Insert a thermometer in center and continue to bake until center reads 165 degrees.
Recipe Inspired by Taste of Home and Live Craft Home.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 426Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 94mgSodium 872mgCarbohydrates 40gFiber 4gSugar 8gProtein 25g
Disclaimer: Nutrition calculation is automatically calculated and may be inaccurate.
We make this chicken pot pie recipe in ramekins. Everything tastes better when “mini,” right? We all love the fun, curvy edges, and with mini chicken pot pies, each member of my family gets more of the most delicious part: The outer crust! We love these shallow ramekins. They offer the perfect chicken-to-crust ratio!
Don’t have ramekins? Consider getting some for your kitchen.
- They are oven safe and great for doing impromptu things like making mashed potato pies from last night’s leftovers (topped with cheese, of course).
- Honestly, there’s nothing better than homemade crème brûlée. (Add using a kitchen torch to your must-try endeavors.)
- Last of all, ramekins are the perfect-sized snack tray for kids. We use them to serve up fresh veggies, berries, and such.
Oh, I also wanted to mention…
The girls and I have been watching The British Baking Show and The Worst Cooks in America on Netflix together. We’ve learned so many random cooking and baking facts from these shows. It’s also opened to the door to the kids trying new foods and being more engaged in prepping dinner. My daughter and I popped on Pandora and chatted while peeling and chopping the veggies.
It’s these small moments that open the door to big conversations. Don’t miss them. Be sure to get your kids in the kitchen.
While Rose was chopping onions, she asked, “Why do onions make you cry?” I paused; I really had no idea. So I told her to look it up. I loved the video explanation she found. It starts with this statement:
There are only three things in this world that will make me cry: the movie “A Little Princess,” when I break my phone, and onions.
Did you know?!?!? You cry when an onion is cut because enzymes create battery acid in your eyeballs? Take a moment to watch this short video with your kids. Fascinating.
Part way through, Rose needed to abandon cutting the onion because she was crying too much. Perhaps our family needs to invest in a pair of onion goggles. Ha. Seriously, they exist!
I hope you enjoy this chicken pot pie recipe as much as our family did. If you have any questions about the recipe above, let me know on Facebook or in the comments below.
P.S. This recipe was so freakin’ good, the family ate it all before I even had a chance to get an Instagram pic. I promise to share photos from our kitchen the next time we make this!
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