Chicken pot pie is a beloved comfort food that combines a savory filling of tender chicken, vegetables, and rich gravy, all encased in a flaky, buttery crust. Whether you're looking for a quick weeknight dinner or a heartwarming meal for the family, these five simple chicken pot pie recipes will provide an easy, delicious solution for your meals.
1. Classic Chicken Pot Pie
This is the classic version of chicken pot pie with a creamy, hearty filling that’s perfect for a comforting dinner.
Ingredients:
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1⁄2 cup celery, diced
- 1⁄3 cup butter
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon celery seed
- 1 3⁄4 cups chicken broth
- 2⁄3 cup milk
- 2 (9 inch) unbaked pie crusts
Steps:
- Preheat your oven to 425°F (220°C).
- In a saucepan, combine the butter, carrots, peas, and celery. Cook for about 5-7 minutes, or until the vegetables start to soften.
- Add the flour, salt, pepper, and celery seed. Stir to combine, then slowly pour in the chicken broth and milk, whisking continuously to avoid lumps.
- Add the chicken, then let the mixture thicken over medium heat, stirring occasionally.
- Pour the filling into one of the pie crusts, then cover with the second crust, seal the edges, and make several small slits in the top to allow steam to escape.
- Bake for 30 to 35 minutes or until the crust is golden brown. Let cool slightly before serving.
🍲 Note: You can substitute the pie crust for puff pastry for a richer taste and a quicker prep time.
2. Rotisserie Chicken Pot Pie
For a fast and convenient version, use a store-bought rotisserie chicken.
Ingredients:
- Meat from 1 rotisserie chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 prepared pie crust
- 1 tablespoon butter
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, mix the shredded chicken with the cream of chicken soup and frozen vegetables.
- Pour the mixture into a pie dish. Top with the pie crust, trim edges if necessary, and seal.
- Brush the crust with melted butter for a golden finish.
- Bake for 35-40 minutes, or until the crust is nicely browned.
3. Individual Chicken Pot Pies
These are perfect for portion control and can be a fun way to serve dinner.
Ingredients:
- 3 cups of diced or shredded cooked chicken
- 1 1⁄2 cups chopped vegetables (like potatoes, carrots, peas)
- 1 can (10.5 oz) cream of chicken soup
- 1⁄2 cup milk
- 1 package refrigerated biscuit dough
Steps:
- Preheat oven to 350°F (175°C).
- Mix chicken, vegetables, soup, and milk in a bowl.
- Divide the mixture among individual ramekins or a muffin tin.
- Top each with a biscuit dough round, pressing down gently to secure.
- Bake for 20-25 minutes or until the biscuits are cooked through and golden.
📦 Note: Using store-bought biscuit dough saves time, but you can also make your own for an extra homemade touch.
4. Cheddar Crust Chicken Pot Pie
Add a twist to your pie with a cheddar cheese crust for an extra layer of flavor.
Ingredients:
- All ingredients from the Classic Chicken Pot Pie recipe
- 1 1⁄2 cups grated cheddar cheese
- 1 prepared pie crust
Steps:
- Prepare the filling as per the Classic recipe.
- Mix the grated cheddar cheese into the pie dough, reserving some for topping.
- Fill the pie with the chicken mixture, top with the cheddar crust, and sprinkle with the remaining cheese.
- Bake at 425°F (220°C) for about 30-35 minutes or until the crust is golden and cheese is melted and slightly browned.
5. Mini Chicken Pot Pie Bites
These are great as appetizers or snacks, especially for potlucks or parties.
Ingredients:
- 1 cup cooked, diced chicken
- 1 can (16.3 oz) refrigerated biscuits
- 1⁄2 cup mixed vegetables
- 1⁄2 cup condensed cream of chicken soup
- 1⁄2 cup milk
- 1⁄4 teaspoon garlic powder
Steps:
- Preheat oven to 375°F (190°C).
- Press each biscuit into the bottom and up the sides of a mini muffin tin.
- Mix chicken, vegetables, soup, milk, and garlic powder in a bowl.
- Spoon the filling into the biscuit cups.
- Bake for 15-20 minutes or until biscuits are golden.
Wrapping Up
These five chicken pot pie recipes offer a variety of ways to enjoy this classic dish, catering to different needs for time, convenience, and flavor preference. Whether you’re going for the traditional taste with the classic recipe, looking for a quicker option with the rotisserie version, or adding a unique twist with cheddar cheese, there’s a chicken pot pie for every occasion and every cook’s skill level. The joy of making a chicken pot pie lies in its versatility and the comforting, fulfilling meal it provides, making it a perfect dish to include in your recipe repertoire.
Can I make chicken pot pie ahead of time?
+Yes, you can prepare chicken pot pie ahead of time. Assemble the pie, cover it, and refrigerate it for up to 2 days before baking. Alternatively, freeze it unbaked for up to 3 months. Thaw overnight in the refrigerator before baking, adding a few extra minutes to the baking time.
What vegetables can I use in a chicken pot pie?
+Common vegetables include carrots, peas, celery, and potatoes. However, you can also use green beans, mushrooms, corn, or any other vegetables you prefer or have on hand.
Is there a healthier version of chicken pot pie?
+To make a healthier chicken pot pie, consider using a whole grain or low-fat crust, or even skipping the crust and using a phyllo dough or mashed potatoes as a topping. You can also thicken the filling with cornstarch instead of butter and flour, and use low-sodium broth and less salt.
