I love finding hearty, comfort food style recipes to make for my family. They come in especially handy during the winter! While I often times reach for one of my tried and true soup recipes on blustery days, there’s nothing better than a homestyle chicken pot pie too. It’s a quintessential comfort food!
Made with a rich gravy, crunchy veggies, and lots of chicken, all served up inside of a flaky crust, it’s the perfect dish to warm you up in the colder months. Plus, because it contains meat, grain, and multiple vegetables, all you need to add is a glass of milk for a well-balanced meal!
Chicken pot pie is an all-American comfort food but the most iconic version of it — from Lancaster, inPennsylvaniaDutch country — has its roots in English dishes made from leftovers. The Pennsylvania Dutch added noodles, and the rest of the country made it a standby.
Homestyle Chicken Pot Pie
While this recipe doesn’t feature noodles, it does offer up all the classic flavors you’ve come to know and love with this hearty dish. Homestyle Chicken Pot Pie is a popular dish, which is why there are so many frozen variations available. However, if you chose to make it from scratch, I think you’ll find your efforts pay off in flavor and quality!
Ingredients:
1 cup corn
1 (10 ounce) package frozen peas & carrots
1 large onion, diced
1 can potatoes (optional)
1/4 cup butter
1/3 cup flour
1/2 teaspoon salt
1 teaspoon sage
1/8 teaspoon pepper
3 cups chicken, cooked and cut into cubes (pro tip: Grab a rotisserie chicken from the grocery store and dice up for recipes like this!)
parsley
2 cups chicken broth
3/4 cup milk
pie crust
garlic salt and parsley for garnish
Directions:
Preheat oven to 400 degrees.
Melt butter in large pot. Add onion and cook for 2 minutes. Add in corn, frozen peas and carrots, and the potatoes (if you are choosing to use them too). Continue cooking until veggies are tender.
Stir flour and salt, sage, & pepper together in a small bowl. Add to pot. Mix.
Add the chicken broth and milk to the mixture. Continue cooking and stirring until mixture is thickened and bubbly. Then set a timer and cook for 2 additional minutes.
Add chicken and parsley to the pot. Heat until bubbly.
Coat a 9×13 pan with non-stick cooking spray.
Pour pot pie mixture into the pan.
Top with a pie crust of choice. (You can make one from scratch or use a store bought crust.)
Sprinkle garlic salt and parsley over the top of the crust.
Bake for 35-45 minutes or until the crust is golden.
Melt the butter in large pot. Add onion and cook for 2 minutes, stirring occasionally. Add in corn, frozen peas and carrots, and the potatoes (if you are choosing to use them too). Continue cooking until veggies are tender.
In a separate bowl, stir flour and spices: salt, sage, & pepper together. Add to pot. Mix.
Add the chicken broth and milk to the mixture in the pot. Continue cooking and stirring until mixture is thickened and bubbly. Then set a timer and cook for 2 additional minutes.
Add cooked chicken and parsley to the pot. Heat until bubbly.
Coat a 9x13 pan with non-stick cooking spray.
Pour hot pot pie mixture into the greased pan.
Top the pot pie mixture with a pie crust of choice. (You can make one from scratch or use a store bought crust.)
Sprinkle garlic salt and parsley over the top of the crust.
Bake your chicken pot pie for 35-45 minutes or until the crust is golden.
Enjoy!
Notes
Optional additional ingredients include mushrooms, jar of palmettos, and other veggies of choice.
PRO TIP: For the chicken, grab a rotisserie chicken the next time you're at the grocery store and dice up to use in recipes like this chicken pot pie.
These nutritional facts are offered only as an estimate and could vary slightly.
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If you’re wanting to add to this meal, consider this fresh and flavorful Strawberry Romaine Recipe. For dessert, this no bake Peanut Butter Oatmeal Bars with Chocolate Chips is a sweet treat!
Butter, Onion, & Garlic: The aromatic flavor base for many sauces and soups, including creamy chicken noodle soup. Flour: Flour thickens the sauce. Seasonings: We're flavoring this pot pie filling with salt, pepper, and thyme. Chicken Stock/Broth: Feel free to use vegetable broth/stock instead.
In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.
I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
Water can be released from your pie filling while cooking in the oven. To avoid turning your pie into a sloppy mess, add flour to the filling or add some nuts to thicken it up, like in our Chicken and Leek Pie. This will help to absorb any excess water while it's cooking and will keep the pastry crispy.
A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.
Both pastries are fantastic for making delicious pies - but I would always recommend using shortcrust for your pastry bottom, and puff or rough puff for the top. This will give you a nice crisp bottom which is sturdy enough to hold a filling as well as a lovely flaky top which has the wow factor!
The protein from the egg white creates a seal between the crust and the filling and prevents the filling from making the crust too soggy. I've recently started doing this extra step and while it's not 100% necessary, it does add a little extra reassurance to keep your pie crust firmer.
Chicken pot pie is an all-American comfort food. The most iconic version of it originated in Lancaster, in Pennsylvania Dutch country, but was brought to the United States by European settlers and had its roots in English dishes made from leftovers.
With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.
Here's how I make this comfort food classic. Yum! What is the sauce made of in chicken pot pie? Butter, flour, broth, a little heavy cream, and a splash of white wine, if that's your kind of thing.
Pan sauces, as the name suggests, are made in the exact same pan you've used to sauté shrimp, sear a steak, or brown some onions. After cooking your meat, fish, or vegetables, those little leftover particles stuck to your pan's bottom—called the fond—transform into a silk smooth sauce in a process called deglazing.
A significant amount of the calories and fat in traditional chicken pot pie come from the crust. Only using crust on the top of the pies made a big difference nutritionally.
If it seems like it's not thickening up as fast as you like, scoop out about 1/4 cup of the sauce, whisk in a tablespoon or two of flour until no more lumps remain, and then whisk this mixture into the skillet.
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