Homemade Chicken Pot Pie!! How to Make Pot Pie Recipe
1,637,492
Published 2017-12-09
What you'll need:
approx. 3 cups of shredded cooked chicken
1 medium russet potato, cubed and cooked
1 stick (8 Tbsp) butter
1/2 medium yellow onion, chopped
1/2 cup all purpose (plain) flour
2 cups (or a 15 oz. can) chicken broth/stock
1 cup whole milk
1 tsp seasoned sale**
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp dried thyme leaf
1 1/2 cups frozen peas and carrots
2 pie crusts (top and bottom) • Perfect Homemade Pie Crust Recipe!!
1 large egg
-In a large pot over medium high heat, melt butter.
-Add onions and cook just until soft and translucent, about 3 minutes. Add in flour, stir and cook for about 30 seconds.
-Slowly add in chicken broth while stirring to prevent lumps. Then add in milk, seasoned salt, black pepper, garlic powder and thyme leaf. Stir to combine and bring to a boil.
-Once boiling and thickened, turn off heat and add in chicken, cooked potato and frozen peas and carrots. Gently stir to combine.
-Pour into 9" cake plate lined with a pastry pie crust, top with second pie crust and crimp edges.
-Make an egg wash with 1 large egg mixed with 1 tsp water and with a pastry brush, brush top of pot pie.
-Bake in a preheated 375*F oven for 45-60 minutes or until golden brown.
-Remove from oven and let rest 10 minutes before serving.
-Serves 6-8. Enjoy!
Seasoned salt recipe:
2 Tbsp salt
2 tsp white sugar
1 1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp turmeric
1/4 tsp onion powder
1/4 tsp garlic powder
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All Comments (21)
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Oh Dear Lad this is an old recipe. I am 98 yrs old and Mum, Grandmum and my Great Grandmum used to make this and in a very similar way. And you are right, this is comfort food. Homemade Pot Pies have sustained us Americans for well over Revolutionary War. My family brought a pot pie from Scotland and Wales but they used Lamb. Now I am not fond of Lamb so we used beef. But this recipe for me brought back alot fond memories cooking with my Mum, Grandmum and Great Grandmum. I am going to make this. It's been many yrs since I have had this. Thank you Lad. God Bless. Hurry back cooking! 👵👍
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I've made this several times now and it is absolutely, hands down, the best chicken pot pie recipe I've ever had - it has become one of my go-to recipes. Thanks for sharing! It's delicious!
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Mines in the oven now. I know it's going to be delish because I taste tested the gravy after pouring it into the crust. Thanks so much!! This is my first attempt at a homemade pot pie! UPDATE: It's the bomb! Definitely a keeper and will be making time and time again!!
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I make this all the time with vegan chicken, broth, milk and butter! Thank you for this timeless and delicious recipe!😋🥰
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I wish every "how to" video was this clear and to the point. Great job!
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I’m a serious cooking novice but I made your recipe tonight and it turned out amazingly well! Your super thorough instructions really helped out a newbie like me😊
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Wow this was delicious! I havent eaten pot pie since i was about 5 years old. So I tried this recipe. I did have to add more seasoning to the broth than what was specified to satisfy my taste. The crust was extraordinary. And honestly, that was the most difficult part for me. Shapping it and getting it to become doughy made it "difficult". But wow the crust was the best part. My family really enjoyed it as well. Thanks for this.
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Please never take this down. This is my favorite pot pie recipe!!!!
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That feeling when you have all the ingredients
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I've been using this recipe for the last 4 years and it always turns out perfect. I always make it a couple days after making my smoked whole chickens and have leftovers. It's probably my second most requested recipe after brisket. I use your crust recipe for all my pies. Thank You Crouton !!!!!!
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I've made it at lease 5 times. Everyone I serve this chicken pie to loves it. Thanks, for sharing this great recipe.
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I’ve never made pot pie or crust before. I followed both of your recipes to make both of those and it is soooo great. Thank you so much!
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I made this last night and it was AMAZING! The gravy was spot on! The only changes I made were- all butter crust (didn’t have shortening on hand) and I also added a bit more of the seasoned salt to the gravy since I like it a bit more savory. Everything else I followed, and it was delicious. I baked for an hour in two 6” x 2” round cake pans, and this recipe halved out perfectly. Wish I could post a picture! It was a hit for me and my fiancé who requested the dish 😊 Thank you!
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Thank you so much for this recipe. I've made it 3 times (cheated with store bought refrigerator pie dough) and everyone loved it. I especially like the way you show how to roll the pie crust edge up and over to seal the juices in. Plus finger crimping the edges and brushing the top with egg wash makes it so pretty.
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I have listened to this over 100 times. Its just so comforting
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I've made this recipe over 1/2 dozen times and it gets better and better! Usually make up a double batch of gravy and freeze 1/2 to have ready if company drops by. Adding cream of chicken or cream of celery soup adds a little more depth for my taste. Thanks for sharing!
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I’m mopping up the drool. This looks so good, I swear I can smell it.
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I just made your full recipe with the pie crust and OMG it's so good, all my family loved it!!! Thanks a lot for this great dish
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The way you folded the top dough into quarters and then unfolded it on the pie; it's a great transfer technique. I'm definitely going to add it to my cooking memory bank 👍👍
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I’m soooooo making this tomorrow with my left over chicken thighs. My husband will love it. I’ll be back with comments.
