How to Make Homemade Chicken Pot Pie
About this recipe
Chicken pot pie is the ultimate comfort food, combining a crispy, flaky crust with creamy gravy and tender pieces of chicken and vegetables. This recipe is straightforward and allows for some customization, making it perfect for a cozy dinner at home.
In this video, Nicole McLaughlin from Allrecipes walks you through the process, ensuring you achieve that rich, creamy filling without it being too runny. Plus, with pre-made pie crusts and cooked chicken, you can have this dish ready in about an hour!
Ingredient notes
- You can omit the fresh rosemary if you don't have it on hand.
- Chopped fresh parsley is optional and can be left out.
Tips from Allrecipes’s video
- Add salt to the vegetables early on to help them soften.
- Stir in the flour and cook for about a minute to thicken the mixture before adding liquids.
- Make sure to cut slits in the top crust to allow steam to escape, keeping the crust crispy and flaky.
- If the crust starts to darken too quickly, use a foil shield to protect it while the inside cooks.
Good to know
- How long does it take to bake the chicken pot pie?
- It takes about 30 minutes to bake at 425°F (220°C) if using pre-made pie dough and pre-cooked chicken.
- What should I do if my filling is too runny?
- You can add a little more flour to thicken it or ensure it simmers long enough to reach the desired thickness.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Melt the butter in a pan over medium heat.
- 2
Add the chopped vegetables (onions and carrots) and cook for about 5 minutes until the onions are translucent and the carrots begin to soften.
- 3
Add salt to the vegetables to help them soften, about 1.5 teaspoons.
- 4
Chop the cooked chicken into pieces.
- 5
(Optional) Add about 1 teaspoon of fresh rosemary to the mixture.
- 6
Stir in 1/3 cup of flour and cook for about a minute to thicken the mixture.
- 7
Gradually stir in 1.5 cups of chicken broth and 1/2 cup of heavy cream, loosening any bits stuck to the bottom of the pan.
- 8
Bring the mixture to a simmer and cook until the vegetables are tender, about 5 to 8 minutes.
- 9
Stir in the cooked chicken (about 4 cups) and 1 cup of frozen peas.
- 10
(Optional) Add 2 tablespoons of chopped fresh parsley to brighten the flavor.
- 11
Fill a pre-made pie shell with the chicken and vegetable mixture.
- 12
Unroll the second pie crust on top of the filling and press the edges together, curling them under for a decorative finish.
- 13
Cut slits in the top crust to allow steam to escape during baking.
- 14
(Optional) Brush the top with egg wash for a shiny finish.
- 15
Place the pie on a baking sheet and bake in a preheated oven at 425°F (220°C) for about 30 minutes, or until the crust is golden brown.
- 16
Let the pie sit for a few minutes before slicing to allow the filling to set.
Heads up — we had to guess a little:
- The quantity of fresh rosemary is inferred as optional based on common usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
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