Nothing says comfort food quite like a golden-brown, delicious chicken pot pie. With a flaky, buttery crust and creamy, flavorful filling, this recipe for chicken pot pie will be exactly what you’re looking for on a cold, blustery day.
I highly recommend using a homemade pie crust for this recipe, it makes such a difference. Check out my recipe for Simple Pie Crusts or use one of your own recipes. I like to prep my dough a day or two in advanced so that it is ready to go and chilled ahead of time. You can also use store bought if you’re in a pinch for time.
Storage
Chicken pot pie keeps well in the refrigerator for about 3 days. It can be reheated in the microwave but is best reheated in the oven. I find that the microwave can make it a bit soggy. To reheat an individual slice, heat at 350 degrees Fahrenheit for 15-20 minutes.
Does chicken pot pie freeze well?
The best way to freeze chicken pot pie is to make your pie crust and freeze it separately from your filling. Prepare your filling and then after it has cooled, place it in a large Ziploc bag and freeze it lying flat. When you’re ready to prepare the pie, thaw out the filling and dough in the refrigerator and bake the pie fresh.
You could also freeze the entire baked pie but it won’t have the same flaky, buttery crust that we all love. If you’d like to do this, don’t thaw out the pie before baking or you will have a soggy mess. Brush the still-frozen pie with your egg wash and bake. You’ll probably need to double your bake time but keep an eye on it.
Nothing says comfort food quite like a golden-brown, delicious chicken pot pie. With a flaky, buttery crust and creamy, flavorful filling, this recipe for chicken pot pie will be exactly what you’re looking for on a cold, blustery day.
In a large pot over medium heat, melt butter. Add onions and carrots and sauté until softened, about 10 minutes. Add garlic and sauté another 5 minutes.
Add flour and stir constantly for 2 minutes.
Add chicken broth and heavy cream. Bring to a simmer and cook for 1 minute, stirring constantly, until it is a thick gravy consistency.
Add salt, pepper, and cooked shredded chicken. Add frozen peas. Do not thaw these out before hand, you want them frozen when you add them to prevent them from getting mushy. Stir everything together and remove from heat. Let cool for 5 minutes.
Lightly flour your work surface, as well as your rolling pin, and roll out one of your chilled pie crusts to fit in a 9-inch pie dish. Transfer to pie dish.
Spoon pie filling over crust.
Roll out your second disc of pie dough and place over the pie filling. Fold any excess dough behind the bottom crust and crimp together with a fork or your fingers to seal.
Cut 5 slits to allow steam to escape while baking.
In a small bowl, whisk your egg and then brush the top of your pie with it.
Bake at 425 degrees Fahrenheit for 30-35 minutes, until the crust is a nice golden brown. Let sit for 15 minutes before cutting.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
*I’ve found that 4 cups of chicken is about 1 ½ pounds of chicken breast, or one whole roasted chicken. You can make this ahead of time in the oven and then shred it up. To save time, I love cooking and shredding my chicken the day before so that it’s ready to go. To save time, feel free to buy a store-bought rotisserie chicken.
**Don’t thaw these out before using or they will be mushy. Keep them frozen until the last minute.
Storage
Chicken pot pie keeps well in the refrigerator for about 3 days. It can be reheated in the microwave but is best reheated in the oven. I find that the microwave can make it a bit soggy. To reheat an individual slice, heat at 350 degrees Fahrenheit for 15-20 minutes.
