Chicken Pot Pie

We’re currently experiencing some warmer than usual temps in Minnesota., but last week when I made this we had a hard frost. There’s nothing like a delicious chicken pot pie on a cold evening. If you’re looking for comfort foods to feed the family this chicken pot pie is sure to please and you’ll still have plenty of leftovers.

I could have made three pies with all the filling I had, but I didn’t have enough pie crust. You can cut back on the recipe or freeze for later. I plan on making individual pies with the leftover filling.

This chicken pot pie is a little time consuming. Probably takes an hour to prepare, not including cooking time (which is another 30-40 minutes). I’m sure this chicken pot pie could be made using Campbell’s Cream of Chicken Soup and canned or frozen vegetables (cutting the time down to nothing), but where’s the love in opening a can?

I’m not a huge fan of thyme and my daughter gets headaches from the smell of it cooking so I didn’t use any in this recipe – just salt and pepper to taste – but you could certainly add a teaspoon or two if you enjoy it.

I hope you love this chicken pot pie as much as we did. I meant to take photo of it all plated up, but someone stuck a fork in it and ate half of it before I got the camera out.

Enjoy!

Print Recipe

Chicken Pot Pie

Delicious chicken pot pie recipe - perfect for Sunday dinner with the family and lots leftovers to send everyone home with extra. This recipe will make three large pies. Eat one now and freeze the others for a quick and delicious midweek meal.

Course

Main Dish

Cuisine

American, Main Dish

Keyword

Chicken

Prep Time

1 hour

Cook Time

35 minutes

Servings

servings

Ingredients

• 4 cups chicken roasted and cubed
• 2 cups carrots diced
• 2 cups potatoes diced
• 2 cups frozen peas
• 2 cups corn
• 1/2 cup butter
• 1/2 cup onion diced
• 1/2 cup flour
• 4 - 6 cups chicken broth
• 2 pie crusts
• salt and pepper to taste

Course Main Dish Cuisine American, Main Dish Keyword Chicken Prep Time 1 hour Cook Time 35 minutes Servings servings Ingredients 4 cups chicken roasted and cubed 2 cups carrots diced 2 cups potatoes diced 2 cups frozen peas 2 cups corn 1/2 cup butter 1/2 cup onion diced 1/2 cup flour 4 - 6 cups chicken broth 2 pie crusts salt and pepper to taste

Instructions

1. Preheat oven to 400°F.
2. Dice potatoes and carrots and par boil in enough water to cover them for about 8-10 minutes. Drain and set aside.
3. Melt butter in saucepan and saute onions until fragrant and slightly browned. Add flour to make roux and add chicken broth. Let thicken while stirring constantly. Remove from heat and add vegetables. Sauce will continue to thicken, add more chicken broth or less depending on how thick or thin you want the filling. I went all out on 6 cups, but I like it a little runny.
4. Line pie plate with pie crust, add filling and top with second pie crust pinching together the pie crusts. Cut slits in the top for venting. Bake in a 400°F oven for 30-40 minutes.