Chicken Pot Pie

Simple homemade chicken pot pie with perfectly butter crust and the creamiest filling. 

Chicken Pot Pie

Pot pies are a crowd favorite in my household. We always have some store ought frozen ones on nights when we don’t feel like cooking. I had a lot of fun creating one for myself and it was honestly the best tasting pot pie I’ve ever had! This recipe makes two pies so you can eat one now and save the other one for a busy night to just pop in the oven. I like to save a little bit of time by buying frozen pie crusts instead of making my own. Although I still like to make the top crust myself! I use these Mrs. Smith’s Pie Crusts

Chicken or Turkey?

Of course chicken is the classic but its also a great recipe to make with your thanksgiving leftovers! I made this pot pie after Thanksgiving last year so I used our leftover turkey! If you are craving this delicious pot pie but don’t have a leftover turkey on deck, the best quick alternative in my opinion is to go grab a rotisserie chicken from your local grocery store! Some grocery stores may even have a lemon pepper or garlic rotisserie chicken which great way to infuse some flavor into your pot pie. I had enough turkey to make two pies after Thanksgiving and those things went quick!

Ingredients you’ll need for Turkey Pot Pie

• Chicken breast
• Butter
• Yellow Onion
• Carrots
• Celery
• Garlic
• Flour
• Heavy Cream
• Chicken broth
• Frozen Peas
• Corn
• Olive Oil
• Parsley
• Thyme
• Garlic Salt
• Rosemary
• Basil
• Salt/Pepper
• Pie crusts

How to make Turkey Pot Pie

• First cook your chicken if you haven’t already. I like to get chicken breast and season with salt/pepper and bake for 25-30 min at 350
• Chop all veggies and set aside
• Next we will be making the top crust by combining flour, sugar salt and cold cubed butter
• Kneading together with hands until the butter is incorporated into the flour, add heavy cream if the mixture becomes too dry
• Ball up the mixture and place in a covered bowl in the refrigerator for about 15 min to chill the butter
• Remove pie crusts from the freezer and follow directions on package
• Start cooking the chopped veggies in butter then add in the parsley, frozen peas and corn, stirring occasionally
• Add in all seasoning, chicken broth, heavy cream then whisk in flour until there are no lumps
• Let simmer about 10 min until thickened
• Stir in shredded chicken and remove from heat
• Preheat oven to 400
• Once the pie crusts have been cooked fill each one with the filling
• Remove top crust out of refrigerator and divide into two even balls and roll them out and cover each pie
• Brush tops of pie crusts with egg yolk and heavy cream
• Place both pies on a large baking sheet and bake for 45 min or until the crust is golden brown.
• Let cool for about 15 min, slice and enjoy!

*If freezing, let pie cool completely, cover it and you can freeze for up to 1 month!*

IF YOU MADE THIS RECIPE I’D LOVE TO KNOW YOUR THOUGHTS SO PLEASE LEAVE A COMMENT BELOW AND DON’T FORGET TO TAG ME ON INSTAGRAM @DAY_LILLY_

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Chicken Pot Pie

Simple homemade chicken pot pie with perfectly butter crust and the creamiest filling. 

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 45 minutes mins

Course dinner

Cuisine American

Ingredients

  

Top Pie Crust

• 2 cups Flour
• 1 tbsp Sugar
• 1 tsp Salt
• Heavy Cream if too dry when kneading, also for egg wash
• 1 Egg Yolk for egg wash

Chicken Pot Pie Filling

• 2 Frozen Pie Crusts
• 3 Large Chicken Breasts shredded
• 6 tbsp Unsalted Butter
• 1 Yellow Onion
• 3 medium Carrots
• 6 cloves Garlic
• 3 stalks Celery
• 1 cup Frozen Peas
• 1 cup Frozen Corn
• 1/4 cup Fresh Parsley
• 1 tsp Garlic Salt
• 1 tsp Rosemary
• 1 tsp Basil
• 2 tsp Salt
• 2 tsp Pepper
• 2 cups Chicken Broth
• 1/2 cups Heavy Cream
• 1/3 cup Flour

Instructions

 

• First cook your chicken if you haven't already. I like to get chicken breast and season with salt/pepper and bake for 25-30 min at 350
• Chop all veggies and set aside
• Next we will be making the top crust by combining flour, sugar salt and cold cubed butter
• Kneading together with hands until the butter is incorporated into the flour, add heavy cream 1 tsp at a time if the mixture becomes too dry
• Ball up the mixture and place in a covered bowl in the refrigerator for about 15 min to chill the butter
• Remove pie crusts from the freezer and follow directions on package
• Start cooking the chopped veggies in butter then add in the parsley, frozen peas and corn, stirring occasionally
• Add in all seasoning, chicken broth, heavy cream then whisk in flour until there are no lumps
• Let simmer about 10 min until thickened
• Stir in shredded chicken and remove from heat
• Preheat oven to 400
• Once the pie crusts have been cooked fill each one with the filling
• Remove top crust out of refrigerator and divide into two even balls and roll them out and cover each pie
• Brush tops of pie crusts with egg yolk and heavy cream
• Place both pies on a large baking sheet and bake for 45 min or until the crust is golden brown.
• Let cool for about 15 min, slice and enjoy!
• *If freezing, let pie cool completely, cover it and you can freeze for up to 1 month!*

Keyword chicken, chicken pot pie, comfort food, pie, pot pie