Chicken Pot Pie with a fabulous, flaky double crust and a rich sauce filled with chicken and a medley of vegetables is one of those delicious comfort foods that never goes out of style.
You can use our bulk pie crust recipe to make your crust, or you can buy pie crust in the refrigerated section of your grocery store. I always use two crusts, because when I cut into a pot pie only to discover no bottom crust I have to admit that I feel cheated. You can’t really ever have too much crust, and it would be a shame to run out of crust before you run out of filling, right?
⏲️ Time needed
Preparing the filling takes about 15 minutes and the pie cooks in 40 minutes, so you can have it ready to go in about an hour.
🥘 Ingredients
- 2 deep-dish pie crusts or homemade equivalent
- butter
- chopped onion
- all-purpose flour
- Salt and pepper
- chicken broth
- milk
- cooked chicken
- frozen mixed vegetables, thawed
- Montreal Chicken Seasoning (optional)
🍲 Adaptations for dietary restrictions
Gluten-free version
Making this recipe gluten-free is easier than it seems:
- Gluten-free pie crusts can be found in the freezer section of many grocery stores (or you can make your own).
- Use GF all-purpose flour or cornstarch to thicken the filling. If you use cornstarch to thicken the filling, mix equal parts cornstarch and room temperature broth (do not use heated broth). I usually mix it in a small glass jar with a lid (like an old pimiento jar) and shake it well until the consistency is uniform. Add the mixture to the sauce and heat until thickened, stirring regularly.
- Be sure your chicken broth is gluten-free.
Vegetarian version
For a vegetarian pot pie, use vegetable broth instead of chicken broth and substitute cannellini beans for the chicken.
📋 Instructions
Preheat your oven to 425°F.
Prepare the pie crusts as directed for a double-crust pie.
Sauté the onion in butter, then add flour, salt, and pepper. Gradually add broth and milk to make a thickened sauce, then add chicken and vegetables.
Add the filling to the bottom pie crust and top with the second crust; seal.
Vent the top crust, then bake at 425°F for 30-40 minutes.
💭 Tips
You may have extra filling leftover depending on the size of your pie pan. I save the extra filling and use it on the side when serving leftovers since the filling thickens over time.
❄️ Freezer instructions
📖 Recipe
Chicken Pot Pie
Ingredients
- 12 oz pkg. deep dish pie crusts or homemade equivalent
- 1/3 C butter
- 1/3 C chopped onion
- 1/3 C all purpose flour
- Salt and pepper, to taste
- 14 oz can chicken broth or homemade equivalent
- 1/2 C milk
- 2-1/2 C cooked chicken, shredded or chopped
- 2 C frozen mixed vegetables, thawed
- Montreal Chicken Seasoning, to taste (optional)
Instructions
- Heat oven 425°F.
- Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan or prepare your own crusts.
- Melt butter in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended.
- Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well.
- Remove from heat. Spoon chicken mixture into crust-lined pie pan. Top with second crust and seal edges.
- Cut slits in several places in top crust. Bake at 425°F for 30-40 minutes or until crust is golden brown. Cover edge of crust with strips of foil during last 15-20 minutes of baking if necessary to prevent excessive browning. Let stand 5 minutes before serving.
Notes
- Gluten-free pie crusts can be found in the freezer section of many grocery stores (or you can make your own).
- Use GF all-purpose flour or cornstarch to thicken the filling. If you use cornstarch to thicken the filling, mix equal parts cornstarch and room temperature broth (do not use heated broth). I usually mix it in a small glass jar with a lid (like an old pimiento jar) and shake it well until the consistency is uniform. Add the mixture to the sauce and heat until thickened, stirring regularly.
- Be sure your chicken broth is gluten-free.
Nutrition
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