Homemade Chicken Pot Pie

We’ve been seeing your instagram pictures, you southern readers, you. We see your fresh produce and we raise you…SNOW! Seriously, stop with the jealousy-inducing garden, farmers market, and produce pictures. It’s enough to make a girl go batty! Or, take matters into her own hands and pretend. Chicken pot pie. Or even better, easy mini chicken pot pie. The dish our summers are made of.

This recipe makes 4 mini or 1 full-size pie. All of which are delicious.

A chicken pot pie can use up all the odds and ends of veggies in your fridge OR you can elevate it with steak and mushrooms. This recipe is so versatile and useful you MUST give it a try. Soon.

Do you need to used cooked chicken?

No, if your chicken is raw you can chop it and add it to the butter before your onion and celery to brown. Brown it up and then move on to the recipe as if you are just starting (go ahead and add another 2 tablespoons of butter).

For those of you that have never tried to make a pot pie…

You must.

You should.

It will change your life.

Pot pies are really very simple. Especially this recipe. Many recipes call for multiple pots and pans but, as you know, we are all about the one pot whenever possible! So, one pot and one pie pan…done. So, use this recipe as your starter, your beginning, your first. And then when you feel comfortable…build and grow and be awesome!  Okay, you can still be awesome without making homemade chicken pot pie…but it really is one of those classic dishes you should at least attempt.

Since the invention of the [easyazon_link identifier=”B00B04ED6M” locale=”US”]roll-out pie crust[/easyazon_link] I rarely make a homemade pie crust. Why go through all the trouble? Put the work into the filling!

If you DO love to make your own pie crust. You MUST try my Grandma’s Best Homemade Pie Crust!

Using rutabaga instead of potatoes is my favorite little tip for pot pie.

Rutabagas are little buggers to cut, be prepared. But, they don’t go mushy like potatoes; making your pot pie leftover friendly….score!  And they have a ton more vitamins that potatoes.  Double score!

Your pot pie might have a different variety of veggies depending on your mood, availability, or season. Brilliant! That’s the beauty of this delicious little dish. But, be sure that you are aware of how long your veggie choices may take to cook and plan accordingly.

How do I keep my crust from getting soggy?

You should blind bake your pie crust (simply means baking it in advance.) or brush the bottom of your crust with a bit of beaten egg (an egg wash). I prefer to use the egg wash method for pot pie!

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5 from 2 votes

Chicken Pot Pie

Nothing beats a chicken pot pie to use fresh produce! This is a basic recipe that is a great foundation for getting fancy, using unique combo’s, and simply trying for the first time! I make this all the time!

Course Main Course

Cuisine American

Keyword chicken, pie

Prep Time 20 minutes

Cook Time 30 minutes

# of servings 8 slices

Calories 673kcal

Ingredients

• 2 prepared pie crusts seriously…the premade ones in the dairy section are great!
• 1 large onion chopped
• 1 cup sliced mushrooms optional
• 1 celery stalk, chopped carrots, or ruttabega (we recommend the ruttabega! or all of the above)
• 2 tbsp butter
• 1/3 cup flour
• salt and peper to taste
• 1 1/2 cups chicken broth
• 1 cup half and half cream, or milk (we use white wine!)
• 2 1/2 cups chicken chopped and cooked.

Instructions

• In large saucepan melt butter on medium heat.
• Add veggies and cook for 4-5 minutes or until soft.
• Stir in flour, salt & pepper. Stir often.
• Add liquid all at once.
• Cook and stir (on medium heat, stirring constantly) until thick and bubbly. If needed, add more flour 1 tablespoon at a time.
• Stir in chicken.
• Pour into your pie crust bottomed pan.
• Top with another pie crust (make sure a few slits are cut into the top of it) crimping on the edges.
• Cook on 400 degrees for about 30 minutes or until crust is golden brown.

Video

Notes

You can use frozen veggies, just cut your sauteing time in half.
All veggies are fair game! Be sure to think about the cooking time each one takes and when it should be added. Or, cut the longer cooking time veggies into smaller pieces.
This is a very basic recipe. It is the foundation for doing awesome pot pies!

Nutrition

Calories: 673kcalCarbohydrates: 28gProtein: 40gFat: 44gSaturated Fat: 14gCholesterol: 155mgSodium: 327mgPotassium: 517mgFiber: 2gSugar: 1gVitamin A: 396IUVitamin C: 5mgCalcium: 66mgIron: 3mg

We are hoping to have summer soiree’s and beverage posts soon! But, as it stands…Minnesota may be permanently in winter. *sigh*

Pot pie filling ideas:

• Mushrooms. all kinds.
• Potato and Leek. (cook the potatoes a bit prior to baking)
• Beef and Potato. (cook up the potatoes and use hamburger, if you like, to make it faster to cook)
• Mac N Cheese. Like THIS ONE.
• Lobster. Like THIS ONE.  (I’m DYING to try this version!)

Easy mini chicken pot pies (like mine) have the perfect crust to filling ratio. One bite with a bit of crust and a bit of filling, every time. We just use some [easyazon_link identifier=”B00ISBX4X8″ locale=”US”]mini ramekins[/easyazon_link](fun little pans to have on hand!) for the perfect size! It’s a glorious thing!  And if you are making these during the holidays, we love these Christmas minis.  

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