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I’m not sure anything is more delicious on a cold day than a homemade chicken pot pie. I’m not really even a hug fan of chicken pot pie, or at least,  I wasn’t until I made it the first time. I took the delicious recipe from Spicy Southern Kitchen and made a few tweaks. I have to say, that although her recipe is great, I like my recipe a bit more.

This pot pie is stuffed with carrots, potatoes, peas and chicken! It’s the ultimate comfort food for those cold winter months. It’s great when using leftover chicken (or even turkey), and the best part is that the recipe itself is extremely easy! I usually make two pies and freeze one for so we can have it for dinner the following week.

You can use a rotisserie chicken and pre-made pie crust for a simple weeknight option. Or, you can make your own pie crust if you have a bit more time on your hands! For those long winter days, nothing is quite as delicious as a homemade chicken pot pie.

Chicken_Pot_Pie

What you’ll need:

1. Pie Crust (find out how to make a homemade crust by clicking here)
2. Carrots
3. Russet potatoes
4. Butter
5. Onion
6. Salt
7. Ground Black Pepper
8. Dried Thyme
9. Lawry’s Season Salt
10. Chicken Broth
11. Garlic
12. Flour
13. Heavy Cream
14. Rotisserie Chicken (or leftover baked chicken or turkey)
15. Peas
16. 1 egg, beaten

Preheat the oven to 425 degrees.

First you’ll chop up 1 cup of carrots and 1 cup of diced potatoes. Place in a deep dish and boil for 10 minutes, covered. Drain veggies and set to the side.

Melt butter in a large, deep dish saucepan and sauté onions until translucent, about 5 minutes. Add salt, pepper, thyme, season salt and garlic. Mix thoroughly. Sprinkle flour on top and cook for one minute. Evenly coat onions on spices and flour.

Mix in chicken broth and allow to cook on medium (simmering) until it thickens. Add in heavy cream, then carrots and potatoes. Simmer for another few minutes until completely combined and nicely thickened.

Add in frozen peas and chicken (or turkey). Mix until combined and then set aside.

Fit one pie crust into a deep dish pie pan, or, fit two pie crusts into two standard pie pans. Fill either one deep dish pie pan with filling, or, fill two standard size pie pans with filling.

Place second crust over large (or one on each standard size pie) and pinch sides to seal. Cut slits in the top of the pie pan to make sure steam can escape the pie.

Place on a baking sheet and bake in the oven for 30 minutes. (30 minutes is fine for both the standard size pan and the deep dish.

Now take out and let cook for ten minutes! This perfect pot pie is something everyone in the family will enjoy!

Chicken_Pot_Pie

Delicious Chicken Pot Pie

Course Main Course
Cuisine American
Keyword Chicken Pot Pie, Chicken Recipes, Comfort Food, Leftover Chicken Recipes, Weeknight Meals
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 People

Ingredients

  • 1 Cup Russet Potatoes You can substitute yellow or red potatoes
  • 1 Cup Carrots
  • 1/2 Cup Butter
  • 1 Tsp Salt
  • 1/2 Tsp Black pepper
  • 1/4 Tsp Dried thyme
  • 1/4 Tsp Lawry’s Season Salt
  • 1 Tbsp Minced Garlic
  • 1/2 Cup Flour
  • 1 1/2 Cups Chicken Broth
  • 1 Cup Heavy Cream You can substitute milk for a lighter option.
  • 3 Cups Shredded Chicken
  • 1 Cup Frozen Peas
  • 2 Pie Crusts Or 4 Pie crusts if you are making two standard sized pies
  • 1 Egg Beaten

Instructions

  1. Preheat oven to 425 degrees. Chop 1 cup of carrots and dice 1 cup of potatoes. Place veggies in a deep dish saucepan and boil for 10 minutes, covered. Drain veggies and set to the side.

  2. Melt butter in a large, deep dish saucepan and sauté onions until translucent, about 5 minutes. Add salt, pepper, thyme, season salt and garlic. Mix thoroughly. Sprinkle flour on top and cook for one minute. Evenly coat onions on spices and flour.
  3. Mix in chicken broth and allow to cook on medium (simmering) until it thickens. Add in heavy cream, then carrots and potatoes. Simmer for another few minutes until completely combined and nicely thickened.
  4. Add in frozen peas and chicken (or turkey). Mix until combined and then set aside.
  5. Fit one pie crust into a deep dish pie pan, or, fit two pie crusts into two standard pie pans. Fill either one deep dish pie pan with filling, or, fill two standard size pie pans with filling.

  6. Place second crust over large (or one on each standard size pie) and pinch sides to seal. Cut slits in the top of the pie pan to make sure steam can escape the pie.
  7. Place on a baking sheet and bake in the oven for 30 minutes. (30 minutes is fine for both the standard size pan and the deep dish.
  8. Now take out and let cook for ten minutes! This perfect pot pie is something everyone in the family will enjoy!