Classic Chicken Pot Pie is the ultimate comfort food. I use this chicken pot pie recipe at least a couple of times per month, almost year round. My sons even refer to this dish as the chicken pot pie casserole since sometimes I make it in an oblong baking dish instead of a pie plate.
You may be wondering what makes this a “classic” chicken pot pie. I’m calling it the “classic” since it’s the standard two-crust chicken pot pie – one on the top and one on the bottom. Because nobody can have enough golden-brown flakiness in their life, right??
Classic Chicken Pot Pie Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂
Everybody has their beloved comfort food favorite. Whether it’s a warm and gooey chocolate chip cookie, chicken fried steak with mashed potatoes and gravy, or creamy mac and cheese, we all crave comfort foods at one point or another.
Comfort foods are so comforting because they bring back memories and occasions that connect us to others and to special times in our lives.
I grew up eating a lot of chicken pot pie that my Mom made for us (from this exact recipe) and I also loved my Grandma’s chicken pot pie recipe with biscuits on top. I have revamped her recipe a bit, creating Loaded Bubble-Up Chicken Pot Pie , which is made with a biscuit topping instead of pie crust.
3 good reasons to love this recipe –
- Flaky pie crust with a warm, creamy filling.
- Make in the morn, bake for supper.
- You can easily double this recipe and make two pot pies – one for now and one for the freezer to bake later.
What ingredients do you need to make Classic Chicken Pot Pie?
- 2 refrigerated, unbaked pie crusts
- Yellow onion or dehydrated onion flakes
- Chicken broth
- Evaporated milk
- Cooked chicken
- Frozen peas and carrots, thawed
How to Make Classic Chicken Pot Pie in 5 Easy Steps
- Melt the butter in a large skillet, then add the onions and celery, cooking until softened. Stir in the flour and cook for 1-2 minutes, whisking constantly; remove the skillet from the heat.
- Whisk in the evaporated and broth, a little at a time; when both are incorporated, return the skillet to medium heat, continuing to cook until the filling is hot and bubbly. Stir the chicken, peas, and carrots into the prepared filling; cool. Season to taste with kosher salt and pepper.
- Press one of the pie crusts into a deep-dish 9-inch pie plate; pour the cooled filling into the crust; top with the second pie crust, sealing the edges together around the outer edge of the pie plate. Trim any excess pie crust that hangs over the pie plate.
- Using your fingers, flute the edge of the pie crust as desired. Using a paring knife, cut air vents into the top pie crust at the center.
- Bake the pot pie in a preheated 350 degree oven for 30-40 minutes or until golden brown and hot throughout. Let the pot pie cool for at least 10 minutes before serving. If you’d like to serve the pot pie as a slice (instead of a scoop), cool the pot pie completely, then slice into 6 pieces and reheat in the microwave.
Common Questions Asked About
What tools are helpful for making chicken pot pie recipes?
- A deep-dish 9-inch pie plate is what you’ll need for this recipe since it makes such a large batch of pot pie filling.
- I like to use my 12-inch Lodge cast iron skillet to make the chicken pot pie filling.
- To make lump-free sauces, gravies, and fillings such as for this pot pie, always whisk with a flat whisk, instead of a balloon whisk. (Balloon whisks are made for mixing bowls.)
- For stirring ingredients, I love Le Cruesetsilicone spoonulas. A spoonula is a cross between a spatula and a large spoon and are the best things evah! Once you begin using spoonulas, you’ll want to keep several different sizes at hand.
What is evaporated milk and why is it used in this pot pie recipe?
- Evaporated milk is a milk product that is sold in cans, usually found in the baking aisle of your favorite grocer. It is very creamy and rich because it has had about 60% of the water removed.
- Used much like half-and-half for adding creaminess to gravies, sauces, soups, dressings, and desserts, evaporated milk is handy to keep in the pantry at all times. This is my secret weapon for cream gravy, too!
Can I use homemade pastry crusts for making Classic Chicken Pot Pie?
- Absolutely! Here’s my favorite pie crust recipe. It’s so easy to make and use. I like to make several batches at once and freeze the extra dough to use later.
Can I use rotisserie chicken when I make a pot pie?
- Great question, and YES you sure can. You’ll typically get about 2 1/2 – 3 cups of shredded cooked chicken from one rotisserie chicken. I love having a rotisserie chicken on hand for short-cuts in recipes, including this one.
Why does the recipe instruct to bake the pot pie on the bottom oven rack first, then to move it to the center rack?
- Since this is a two-crust pot pie (bottom and top) it’s important to let the bottom crust get nicely browned while baking on the bottom oven rack, THEN move it to the center oven rack so the top can become golden brown as well.
- After all, there’s nothing worse than a soggy bottom crust for any type of pie – sweet OR savory.
What is the purpose of brushing the egg wash over the top crust of the pot pie before it bakes?
Egg wash is completely optional, but it does give the top of the pot pie a golden brown sheen as it bakes. You don’t have to do this step, but it does make your pot pie especially gorgeous. 🙂
Could I bake this pot pie in a cast iron skillet?
Yep and it would be delicious. I’d use a standard well-seasoned (greased) 10″ cast iron skillet for making this pot pie. The baking instructions would be just about the same.
More Comfort Food Recipes to Enjoy –
- LAZY LASAGNA NOODLES
- CREAMY PESTO PASTA WITH CHICKEN
- EASY CHICKEN NOODLE SOUP
- ALMA JUNE’S CRESCENT ROLL CHICKEN BUNDLES
- 6-INGREDIENT CREAMY TORTELLINI PASTA SKILLET MEAL
- ITALIAN SAUSAGE AND RICOTTA STUFFED PASTA SHELLS WITH CREAMY MARINARA
Printable Classic Chicken Pot Pie Recipe –
Classic Chicken Pot Pie
- 2 refrigerated, unbaked pie crusts, such as Pillsbury, found in dairy case
- 1/4 cup unsalted butter
- 1/8 tsp. dried thyme leaves
- 1 tsp. mustard powder
- 3 celery ribs diced
- 1 yellow onion diced, may substitute 1 Tbs. dehydrated onions, instead
- 1/4 cup all-purpose flour
- 2 cups cooked chopped chicken
- 2 cups chicken broth
- 1 can evaporated milk or 1 cup heavy whipping cream
- 1/2 - 1 cup frozen peas and carrots
- Kosher salt and freshly ground black pepper to taste
- 1 egg combined with 1 Tbs. water for egg wash optional
- Preheat oven to 375 degrees.In a large skillet, melt the butter over medium heat, then add onion and celery, cooking until the vegetables soften, approx. 10-12 minutes, stirring often.Add the flour and cook for 1-2 minutes, whisking constantly; remove the skillet from heat.
- Once the skillet has been removed completely from the heat, whisk in the evaporated milk and broth, a little at a time. When both the evaporated milk and broth are incorporated into the roux (the flour/butter mixture), return the skillet to the burner over medium heat, continuing to cook and whisk the filling until it is bubbly and thickened.Stir the chicken, peas and carrots, into the sauce/filling, then remove from the heat and let cool. Season to taste with kosher salt and ground black pepper.
- Meanwhile, press one of the pie crusts into a deep dish 9-inch pie plate; when the prepared pot pie filling has cooled, pour it carefully into the pie crust.Top the filling with the second pie crust; seal the pastry crust edges together and flute with your fingers, as desired, to make it look pretty. Using a paring knife, cut air vents in the top pie crust at the center. Brush the top pie crust with the egg wash, if desired.
- Bake the pot pie, uncovered, on lowest rack of the oven for 25 minutes, then move the pot pie to the center rack and continue to bake for an additional 15-20 minutes or until the top crust is nicely golden brown and the filling is hot and bubbly throughout.**Note: If the top pie crust begins to brown too quickly or too much, gently lay a sheet of foil over the top, not sealing the edges.
- Let the chicken pot pie cool for 10 minutes before serving so the filling can set up a bit. Using a large serving spoon, scoop the hot pot pie from the pie plate placing each serving into a bowl or plate; serve at once. If you want to serve the pot pie in slices, let the pot pie cool completely, then slice into 6 pieces. Reheat each piece in the microwave a bit, then serve. **Kitchen Tip: If you don’t have time to cook chicken for this recipe, feel free to use the meat from a rotisserie chicken, available at your local grocer. These will typically yield 2 ½ - 3 cups of shredded chicken meat.
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The recipe and demonstration was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, October 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!
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