Chicken pot pie is one of our children’s favorite meals. It’s a great way to get the whole family to take in protein and veggies with little complaining. I have never been a fan of any store-bought chicken pot pies. And I know many recipes call for you to make a bottom crust, but frankly, I think it’s more work than it’s worth. This easy Chicken Pot Pie recipe is easy to make and delicious! Your family will love it!
- 1 cup of butter
- 2 1/3 cups of flour
- 1/4 – 1/3 cup of water
- 2 pounds of chicken breasts or chicken tenderloins
- 1/2 cup of butter
- Medium-Large onion (chopped)
- 2/3 cup of flour
- 1 – 1 1/3 cup of milk (preferably whole milk)
- 2 cups of Chicken Broth
- 6-8 carrots (chopped)
- 2 cups of corn (frozen not canned)
- 2 cups of peas (frozen not canned)
Easy Chicken Pot Pie Instructions:
First Cook Your Chicken:
(1) Start by heating your pan with a base of cooking fat (butter, olive oil or vegetable oil). Don’t add too much fat base, just enough to prevent the meat from sticking when we pan fry the meat. When your pan is hot with the oil or butter evenly spread around, add your chicken and saute until it is cooked through. I use a thick/heavy spatula to cut the meat and break it apart in the pan. You can also remove the chicken to a cutting board to cut it up with a knife if you prefer.
Health Tip – If you want to opt for a lower-fat version, you can also bake the chicken ahead of time in the oven.
(2) Once your chicken is finished cooking, remove it from the pan if it’s not already and place it in your baking pan (9″ x 13″ glass or stone pan). Don’t clean your fry pan, you’ll use it in the next step as is. Those chicken pieces will only add flavor to your sauce.
Next, Prepare Your Filling:
(3) Add 3/4 cup of butter to the fry pan until it’s melted. Then add your onion and carrots and cook on medium heat until the onions are softened (and translucent).
(4) Next, add 2/3 cup of flour to the pan and stir to incorporate all the flour into the melted butter. Stir until any clumps have broken up. Reduce the heat as needed to prevent burning. Slowly pour 2/3 of a cup of milk into your pan, stirring gradually as you do to prevent lumps from forming in your roux. Repeat with the remaining 2/3 cup of milk. Finally, add 2 cups of chicken broth.
(5) Stir with a wooden spoon until the mixture is thickened to the consistency of a soup. Stir consistently, scraping the bottom of the pan & reducing the heat (if needed) to ensure your base is not burning or sticking to the pan.
(6) Next, add your peas and corn to the sauce to mix them in. Pour your soup mixture over the chicken in your 9″ x 13″ casserole dish. Stir briefly to incorporate the chicken into the soup base with vegetables and set the baking dish aside.
To Prepare the Crust:
(7) In a clean bowl, add 2 cups of flour and 1 cup of butter (softened). Using a potato masher or a pastry cutter, incorporate the butter into the flour. Gradually add 2/3 cup of cold water as you do. When your mixture is fully combined, pour it out onto a piece of parchment. Using your hands, form the pastry crumbs into a big ball. You can add additional flour as needed to prevent it from sticking. Then add another piece of parchment paper over the top of the ball and roll it out into a rectangle that will cover your 9″ x 13″ pan.
(8) When your pastry crust is completely rolled out, remove the top piece of parchment from the top and gently transfer it to the top of your casserole. Fold any extra pastry under the top and inside the casserole dish, pinching the crust to the edge of your casserole pan to seal the top.
(9) Place the pot pie in the oven (preheated to 350 degrees) and bake for approximately 40-45 minutes (until the top is golden brown). When the top is golden brown, remove the pan from the oven and let it sit aside to set for about 5-10 minutes.
That’s It – all that’s left is to serve and enjoy this delicious, easy chicken pot pie.
With five hungry boys, we serve this with additional rolls on the table. It is a family favorite every time! This recipe will serve 7-9 people.