Editors' Pick
Delicious Chicken Pot Pie
"This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day."
photo by Jonathan Melendez
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 cup potato, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrot, diced
- 1⁄3 cup melted margarine
- 1⁄2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 cups chicken, cooked and chopped
- 2 pie crusts (either store bought or your own recipe)
directions
- Preheat oven to 400°F.
- Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
- Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper; add chicken and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Questions & Replies
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What can I use instead of half-and-half all I have is regular whole milk -
Do you put one of the pie crusts in the bottom and one on top? -
Do you cook the chicken first?
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Does chicken broth need to be cold when adding with half and half -
Why do you top wity two pie crusts? Is that two layesr, or do they get lapped over each other? cheers J
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Reviews
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This is without a doubt the best chicken pot pie I've ever made or eaten in my life!!! My boys said, "it was da bomb", (meaning excellent). I had to double the recipe to make a big 9 X 13 pie to feed my gang, so I had alot of work ahead. I did all the prep work (minced the onion, peeled and diced the potatoes and carrots, and diced 1.5 lbs. of chicken breasts then cooked them in 2 cups of broth and a bay leaf) the day before then refrigerated it all until the next day, when once I made the top crust, it was a snap to do the rest. I just had to cook the already peeled and diced potatoes/carrots, warm the chicken in the micro and make the sauce. Ohhhh so delicious!! -
This was excellent.I added mushrooms,bell pepper and green onions and instead of half and half I used heavy whipping cream(that was all I had).It was creamy and delicious.Thanks for sharing I advise everyone to try this!!! -
This chicken pot pie was THE MOST DELICIOUS I've ever tasted! Everyone LOVED it!!!! It sure is definately worth the extra time it takes. I added mushrooms as well. I cooked and browned the chicken with some olive oil, salt and pepper. I prepped the filling the night before and put it in the frig, then the next night I just (heated up the mixture) filled the pies, put them in the oven to cook.
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This recipe was 5 stars and more. It was so delicious and not hard to make at all. After reading all the reviews and looking at the recipe I had to agree it needed some spices. Did everything in the directions but added a pinch of nutmeg, some garlic salt, thyme, poultry seasoning, rosemary and about 1/4 cup white wine and I added a bit of frozen peas. For the top crust I used Pillsbury crescent rolls. The flavor was so yummy, we really enjoyed this dish so much. I had made the mixture the night before and then made the individual bowls for lunch in the morning. It took just and extra 15 minutes in the oven. But next time I make this I would like it to have just a bit more juice to it. It had creamy flavor but I would of preferred just a bit more liquid so I would add a little more broth and wine. The wine really adds a very nice rich flavor to the dish. Thanks so much for sharing your lovely recipe vincy....We loved it....<br/><br/>UPDATE: Made this again and went with adding the extra 1/4 cup of wine with an extra 3/4 cup of broth which was an extra 1 cup of liquid to the recipe in all. Perfect...and I measured the seasonings I put in and it was a pinch of nutmeg and a tsp. of the other spices mentioned above. It made this delicious dish even more yummy, had the perfect amount of creaminess...I would also like to add that I had timed myself and it was all done and ready to pop in the oven in 30 minutes not an hour.... So if an hour might scare some people off ..don't let it...This recipe is so worth going for and can be ready for oven in the 30 minutes.<br/><br/>Just back to add my stars ...they keep disappearing !!! -
I almost followed this recipe exactly and found that it was great! It is rich and creamy and full of flavor, my husband and I ate way more than we should have. I left out the celery because I hate celery and opted to use a frozen bag of mixed veggies (peas, carrots, corn and green beans) to avoid all the chopping and add some more textures and healthy bits. So I just cooked the potato and onions together until almost soft. Followed the directions exactly and then added the mixed frozen veggies in step 7 when you add in the cooked chicken. I just added what I thought was "enough" and everything looked chunky and well proportioned. I wasn't sure if I was supposed to have a bottom crust so I made mine with a top and bottom and it came out great. If you have left over chicken or perhaps pick up a rotisserie chicken and use the frozen veggies like I did, prep time on this recipe is about 20 minutes, which is awesome for a home made pot pie.
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Tweaks
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Do NOT skip herbs !!! They elevate this 5 star recipe to 5+++ stars !!! If you are in a hurry or don't have fresh herbs, use dried !!! I think the best choices would be ... Thyme (my favorite for this recipe) Oregano Sage Rosemary Tarragon ... use one, two or three of these in combo. Any more than three will have too many flavors fighting each other. But ZERO herbs (dry or fresh), is simply leaving too much flavor out of this recipe !!! It takes all of 15 seconds to sprinkle some dried thyme, oregano and sage into the mix when you first saute the veggies. Do it !!! The recipe isn't clear about the two crusts. It calls for round pie crusts, but also calls for cooking in a 2 q casserole (i.e., rectangular) dish. The reason it says place both crusts on top is that you need to trim, fit and slightly overlap them so they cover the entire rectangle. The recipe does not call for a bottom crust. But I love a bottom crust. Instead of cooking the bottom crust 15 minutes before filling, you can instead sprinkle a thin layer of crumbled Corn Chex on the bottom crust before filling. The Corn Chex are a sacrificial offering to the mushy-crust Gods (!). I like a bottom crust. Don't over-saute the filling after adding flour and broth. It becomes way too thick and after 40-50 mins in the oven it will be thick and dry. You want to fill the crust when the filling is still a bit liquidy, but not so liquidy that it turns the crust into mush (even with the Corn Chex offering) I tend to use too many veggies. If you are the same, be sure to add at least an extra 1/2 c. of broth. Otherwise the dish is way too dry. I much prefer a biscuit based crust. Still searching for a store bought solution to this (any suggestions?)
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I also like a double crust, and pre-bake the bottom crust for about 15 minutes. I also start with a chicken breast and thigh (with bones and skin) which I cook in chicken broth with added garlic powder, poultry seasoning and black pepper. This stock, once skimmed, is my broth. I use red potatoes and red onions for color, add fresh mushrooms and just before the top is put on, add frozen, unthawed broccoli florets around the pie. I use about half a cup of half and half, and substitute cornstarch for flour as a thicker. This is such a good basic recipe, and so versatile. Yummy!
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This is very much like my chicken pot pie, with a couple of vegetable changes for family preference. I don't include celery and do use frozen broccoli. I don't use half-and-half because Granddaughter is lactose intolerant. I make this in a DEEP DISH pie plate, with bottom and top crusts. I "blind bake" the bottom crust for 12 minutes at 400. This keeps the bottom crust from being soggy. I also use a "pie bird" instead of cutting slits in the top crust to let steam escape. They're adorable, and perfectly effective. Cook on top shelf at 400 for one hour. Great!
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I add a little sherry or white wine to the broth. Also add some seasonings: celery seed & thyme. All boost the flavor of the sauce. -
Made with whipping cream instead of half and half and real butter. Best pot pie ever! Kids and husband love it!
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