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!
The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.
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.
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.
Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.
Add a little more salt and black pepper. Taste to see if it's less bland. Sauteed garlic and onions in oil also add a good flavor. Try adding a squeeze of lemon juice over the chicken before mixing.
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.
To bake a fully cooked pie, bake at 400 degrees F. for 30 minutes or until warmed throughout. Thickening the Filling – You can also use a cornstarch slurry to thicken this filling. Simply mix 2 tablespoons of cornstarch with 1/4 cup of water and whisk.
You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.
I normally use my traditional pie crust with this filling (sometimes with brown butter) but I HAD to try it with puff pastry. Turns out, it's amazing.The high butter content in puff pastry makes this crust melt in your mouth. Not to mention, I think it's stunning.
Get a head start with Pillsbury Deep Dish Pie Crusts. These premade crusts can be found in the frozen section of the grocery store. These premade pie crusts brown up evenly in the oven. The result is a tender and flaky crust.
Chicken pot pie is an all-American comfort food. The most iconic version of it originated in Lancaster, in Pennsylvania Dutch country, but was brought to the United States by European settlers and had its roots in English dishes made from leftovers.
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.
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.
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.
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.
Today's Classics. Today's classic pot pies have a pie crust bottom and a flaky pastry top. They can be filled with just about anything, but classic fillings are made from things like chicken and beef, though some may also be made from seafood and poultry.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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