How to Make Simple Homemade Chicken Pot Pie

Truly comfort food at it's finest, chicken pot pie represents the addictive marriage of a flaky, buttery crust with diced chicken, onions, carrots, and peas in a creamy sauce. While it's a dish that you can easily find pre-made in almost any grocery freezer aisle, we strongly believe that making your own is worth it. Consider making certain elements of the pie in advance (see below); it will make the whole process feel much smoother And you can make it in advance, heating it up when ready to eat.

Ready to dive into this American classic? Here are our best pot pie tips.

Do you have to make your own pie crust?

Definitely not. Store-bought will work just fine. However, if you have the time, this flaky homemade recipe won't let you down. For a perfect pie, the crust is as important as the filling.

How do you make sure your bottom crust doesn't get soggy?

It all depends on the filling – it can't be soupy! Instead, it should be thick when it comes off the stove.  Too much broth and you'll run the risk of it seeping through your crust before it's baked.

What can I make in advance?

Knocking some of the steps out ahead of time is a fantastic way to get ahead.

Pie crust: Prepare the pie crust per recipe instructions, and flatten into a disk, rather than roll it out. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. If frozen, let it thaw in the refrigerator before rolling out.

Bake the chicken: The chicken can be baked, cooled, and refrigerated in airtight containers up to 2 days in advance of making the pie.

Prepare the filling: You can make the filling up to a day in advance. cool, and store in an airtight container in the refrigerator.

Can I use rotisserie chicken?

Yup! We love turning to rotisserie chicken for a shortcut any night. You can cube rotisserie chicken instead. Or this chicken pot pie uses rotisserie chicken in the smartest way.

Can I use dark meat instead of chicken breasts?

Absolutely! Just make sure the meat is cooked first.

Can I make this with turkey meat?

Of course! It's a fantastic way to use up Thanksgiving leftovers. Just swap in cooked diced turkey breast (dark meat works too if you prefer it) for the chicken breast and proceed with the recipe as is. If you have turkey broth, that can also be substituted for the chicken broth.

What other vegetables go in chicken pot pie?

Green beans, mushrooms, pearled onions, corn, and more go beautifully in this pot pie. Make sure that the vegetables are cooked first and omit some of the chicken or other vegetables to make room for them.

Can I add any different flavors into the sauce to mix it up?

Yes! Finely chopped rosemary or sage are good substitutes for the thyme. Basil, tarragon, or cilantro can be swapped with the parsley. If you like spices and want to mix it up, add a few dashes of paprika, curry powder, or turmeric. Just a pinch of spicy cayenne or nutty nutmeg (which is a classic spice for cream sauces, helping to balance the richness) can add a little something without drastically changing the pie's flavor profile.

How do I store the pot pie?

Freshly baked, chicken pot pie will last up to 5 days in the refrigerator covered tightly with plastic wrap or stored in an airtight container.

Can you freeze the pot pie?

Absolutely! You can freeze a whole baked or unbaked chicken pot pie wrapped tightly in plastic wrap for up to 2 months.

You'll love these 21 Creamy & Creative Takes On Chicken Pot Pie too. Want more amazing chicken recipes? Check out our cookbook Insanely Easy Chicken Dinners.

Nutrition (per serving): 773 calories, 27 g protein, 60 g carbohydrates, 4 g fiber, 3 g sugar, 48 g fat, 29 g saturated fat, 922 mg sodium

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Ethan Calabrese

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How to Make Simple Homemade Chicken Pot Pie

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a58236/easy-homemade-chicken-pot-pie-recipe/