How to Make a Pot Pie: Easy Chicken Pot Pie Recipe

Pot pie is the ultimate comfort food—a warm, hearty meal perfect for any occasion. If you’ve ever wondered how to make an easy chicken pot pie recipe, you’re in the right place. This guide will show you how to create an easy chicken pot pie recipe that’s sure to become a family favorite. This step-by-step guide will include everything from ingredients and preparation to variations and tips to ensure your pot pie is perfect every time.

What is a Pot Pie?

A pot pie is a savory pie filled with a combination of meat, vegetables, and a creamy sauce, all enclosed in a flaky crust. It’s a dish that has stood the test of time, originating in medieval Europe and evolving into a quintessential comfort food in modern kitchens. The beauty of a pot pie lies in its versatility; it can be adapted to suit various tastes and dietary needs, making it a go-to dish for families around the world.

Ingredients You’ll Need:

To make this recipe simple yet flavorful, gather the following ingredients:

• 2 cups of cooked, shredded chicken: You can use rotisserie chicken, leftovers, or freshly cooked chicken.
• 1 cup of frozen peas: Adds a pop of color and sweetness.
• 1 cup of diced carrots: Fresh or frozen works well.
• 1 cup of diced potatoes (boiled): Provides a hearty texture.
• 1/3 cup of unsalted butter: For the roux base.
• 1/3 cup of all-purpose flour: Helps thicken the sauce.
• 2 cups of chicken broth: Adds rich flavor to the filling.
• 1 cup of milk: For creaminess.
• 1/2 teaspoon of salt: Enhances the overall taste.
• 1/4 teaspoon of black pepper: A subtle kick of spice.
• 1/4 teaspoon of garlic powder: Adds depth to the flavor profile.
• 1/4 teaspoon of dried thyme: Brings a hint of earthy aroma.
• 2 pre-made pie crusts: Store-bought or homemade—your choice.

Step-by-Step Instructions:

1. Prepare the Filling

• In a large saucepan, melt the butter over medium heat.
• Add the flour and whisk continuously to form a roux. This step ensures your sauce has a smooth, creamy consistency.
• Gradually stir in the chicken broth and milk, cooking until the mixture thickens.
• Add salt, pepper, garlic powder, and dried thyme for seasoning. Adjust the flavors to your liking.
• Stir in the chicken, peas, carrots, and boiled potatoes until evenly coated. The filling should be rich and flavorful.

2. Assemble the Pot Pie

• Preheat your oven to 425°F (220°C).
• Place one pie crust in a 9-inch pie dish and press it gently into place. Trim any overhang for a neat appearance.
• Pour the filling into the crust, spreading it evenly. The filling should reach just below the rim of the dish.
• Cover the filling with the second pie crust, sealing the edges by pinching them together. Cut small slits in the top crust to allow steam to escape.

3. Bake to Perfection

• Place the pot pie on the middle rack of the oven.
• Bake for 30-35 minutes, or until the crust is golden brown. Keep an eye on it to prevent over-browning.
• Let it cool for 5-10 minutes before serving. This allows the filling to set and prevents spills.

Should You Prebake the Bottom Crust of a Chicken Pot Pie?

One common question when making a pot pie is whether or not to prebake the bottom crust. Here’s what you need to know:

• Why Prebake? Prebaking the bottom crust, also known as blind baking, ensures that it remains crisp and doesn’t become soggy when the filling is added. This is particularly useful if you’re using a very moist filling or baking at lower temperatures.
• How to Prebake:
  1. Roll out the bottom crust and place it in your pie dish.
  2. Use a fork to poke small holes across the surface to prevent bubbling.
  3. Place a layer of parchment paper over the crust and fill it with pie weights or dried beans.
  4. Bake at 375°F (190°C) for 10-12 minutes, or until the edges start to turn golden.
  5. Let it cool slightly before adding the filling.
• When to Skip Prebaking: If you’re in a hurry or using a thicker, less liquid filling, you can skip this step. The crust may not be as crisp, but it will still be delicious.

By prebaking the bottom crust, you can elevate the texture of your pot pie, ensuring a satisfying crunch with every bite.

Why Is My Chicken Pot Pie Filling Runny?

A runny filling can be disappointing, but it’s a common issue that can be easily fixed. Here are the most likely reasons and how to avoid them:

• Not Enough Thickener: If you didn’t use enough flour or cornstarch in your roux, the filling won’t thicken properly. Make sure to use the recommended amount and cook the roux long enough for it to develop a creamy consistency.
• Too Much Liquid: Adding too much chicken broth or milk can make the filling watery. Stick to the recipe’s measurements, and if you need to adjust, add liquid gradually.
• Underbaking the Pie: If the pie isn’t baked long enough, the filling may not have time to set. Ensure you bake it for the full recommended time (30-35 minutes) and allow it to cool for 5-10 minutes before serving.
• Frozen Vegetables with Excess Water: Frozen peas, carrots, or other vegetables can release water into the filling. To avoid this, thaw and drain them before adding to the mixture.
• Incorrect Cooling Time: Cutting into the pie immediately after baking can cause the filling to spill out before it has a chance to firm up. Let the pie rest for at least 5-10 minutes after removing it from the oven.

By addressing these issues, you can ensure your chicken pot pie filling is thick, creamy, and perfectly satisfying.

What Can I Use Instead of Chicken Broth in Chicken Pot Pie?

If you don’t have chicken broth on hand, don’t worry! Here are some excellent substitutes that will still give your pot pie a rich and flavorful filling:

• Vegetable Broth: A great vegetarian option that adds a lighter, herby flavor.
• Beef Broth: Offers a deeper, heartier taste if you’re looking for a richer filling.
• Turkey Broth: Perfect for a similar flavor profile, especially if you have leftovers from the holidays.
• Water with Bouillon Cubes: Dissolve bouillon cubes or paste in hot water to create a quick broth substitute.
• Milk or Cream: For an extra creamy pot pie, replace the broth with milk or heavy cream (or a mix of both).
• White Wine: Adds a subtle tang and depth of flavor; mix it with water for balance.
• Homemade Stock: If you have bones or scraps from chicken, boil them with vegetables and spices to create your own flavorful stock.

These substitutes ensure you’ll never have to put your pot pie plans on hold!

Tips for Making the Best Pot Pie

• Customize the Filling: Swap chicken for turkey, or add mushrooms for extra flavor. You can also experiment with different vegetables like green beans, corn, or celery.
• Use Homemade Crusts: If you have time, prepare a homemade pie crust for an added layer of flavor and texture. A buttery, flaky crust can elevate the dish.
• Make It Ahead: Assemble the pot pie and freeze it unbaked. When ready to eat, bake directly from frozen for an easy, stress-free meal.
• Season Generously: Adjust the seasoning to suit your palate. Fresh herbs like parsley or rosemary can add a fresh, vibrant touch.

Variations of Chicken Pot Pie

1. Vegetarian Pot Pie

Replace the chicken with hearty vegetables like sweet potatoes, cauliflower, and zucchini. Use vegetable broth instead of chicken broth for the sauce.

2. Seafood Pot Pie

Swap chicken for shrimp, crab, or a mix of seafood. Add Old Bay seasoning to the sauce for a coastal twist.

3. Gluten-Free Pot Pie

Use gluten-free flour for the roux and opt for a gluten-free pie crust. Many stores carry excellent options that taste just as good as traditional ones.

4. Mini Pot Pies

Instead of a large pie, make individual pot pies using ramekins. These are perfect for portion control and make an adorable presentation.

The History of Pot Pie

Pot pies have a rich history that dates back to ancient Rome, where they were made with various meats and enclosed in a pastry shell. Over the centuries, the dish evolved, gaining popularity in Europe and eventually making its way to America. Today, the chicken pot pie is a beloved staple in many households, cherished for its comforting qualities and adaptability.

Why This Recipe Works

This easy chicken pot pie recipe is designed with simplicity and taste in mind. The creamy filling, loaded with chicken and vegetables, is perfectly balanced by the flaky pie crust. It’s a classic dish that’s versatile enough for weeknight dinners or special occasions. The use of pre-made crusts makes it accessible for novice cooks, while the filling offers endless opportunities for customization.

Nutritional Information

Each serving of this chicken pot pie provides:

• Calories: Approximately 400-500, depending on the crust and filling.
• Protein: 20-25 grams
• Fat: 15-20 grams
• Carbohydrates: 30-40 grams

This balance of macronutrients makes it a satisfying and wholesome meal.

Final Thoughts

Now that you know how to make a pot pie, it’s time to bring this recipe to life in your kitchen. With just a few simple steps, you can create a meal that’s both satisfying and memorable. Whether you’re cooking for your family or hosting friends, this easy chicken pot pie recipe is a guaranteed crowd-pleaser. Don’t forget to experiment with the variations and make it your own!