Old-Fashioned Chicken Pot Pie
This easy-to-make-from-scratch chicken pot pie is sure to be a hit with the whole family. Not only is the recipe easy to make, but it uses simple ingredients, it can be made in one pan, and can be on the table in under an hour!
Equipment
- a large skillet, I like to use a deep 10-inch cast iron skillet. But you can also use a Dutch oven. If you don't have an oven-safe skillet or Dutch oven you can also use, a casserole dish or even a pie plate. However, it won't be a one-pot meal if you are using one of those.
Ingredients
- 4 tbsp butter
- 2 tbsp olive oil
- 5-6 carrots peeled and sliced
- 4 celery ribs rinsed and sliced
- 1 yellow onion diced
- 4 cloves of garlic minced
- 3 cups diced or shredded chicken I like to use the leftover whole chicken, I have from making chicken broth, but you can use whatever you have on hand. You can even fry a couple of chicken breasts and then shred or dice them. Rotisserie chicken, leftover chicken, or even leftover Turkey will all work well!
- 1-2 cups fresh or frozen peas I like to use frozen
- 1/2 cup all-purpose flour
- 4 cups chicken broth or stock
- 1/4 cup *dry white wine
- 2 cups whole milk you can also use half n' half, heavy cream, or even water if you are in a pitch!
- sea salt and fresh ground black pepper to taste
- 1 tsp dried basil
- 1 tsp dried thyme
- Pie crust you can use homemade pie crust, store-bought pie crust, or frozen pie crust
- egg wash optional
Instructions
- Preheat the oven to 375 degrees F.
- *if you are using refrigerated pie crust, make sure to make it out and let it warm up to room temperature while you prepare the rest of the pie. They usually take 15-20 to warm up.
- **If you are cooking chicken for this recipe, cook it in the same pan you plan to use for the rest of the pot pie, this will give you lots of yummy added flavor. Fry the chicken breasts in butter and season with salt, pepper, basil, and thyme.
- Heat the olive oil and butter in a deep/large cast iron skillet or Dutch oven over medium heat. Once the butter is melted and the mixture is hot, add the onion and garlic, and cook for 2-3 minutes or until fragrant.
- Add the carrots and celery, and cook stirring often for 3-5 minutes or until the celery has begun to soften.
- Add the peas(I usually use frozen peas) and the cooked chicken. And cook until warmed through.
- Next, add the spices and flour, and stir to combine, making sure everything is coated in the seasoning and flour.
- Pour in the white wine and whole milk, followed by the chicken stock/broth, and stir to combine.
- Bring the pot pie mixture to a simmer, and cook stirring often until thickened, roughly 5-10 minutes. The sauce should be thick enough to coat the back of a spoon.
- Once the pot pie has thickened, remove the pan from the heat. Then gently pick up your prepared crust and carefully set it over the pie. Do this carefully but quickly to avoid getting burned by the steam!
- Carefully cut 3-4 slits in the top of the crust with a sharp knife. If you are using an egg wash gently brush it over the top of the crust.
- Place the pan in the oven and bake for 35-45 minutes or until the top of the crust is golden brown.
- Allow the pot pie to cool for 10 minutes before serving.
- Enjoy!
Notes
*The white wine in this recipe can be replaced with cooking wine or skipped altogether.
If you are using store-bought pie crust, you may want to consider using both crusts for the pie. I usually use a full batch of homemade pie crust(enough for the bottom and top crust) since the crust on pot pies is supposed to be thicker. You can easily double up your store-bought pie crust, but simply laying one on top of the other and rolling them out together.
You can also use homemade or store-bought dough for this recipe if you are looking for a much thicker and hearty crust. Just be sure to keep an eye on it while baking, you may need to bake the pot pie for up to 10 extra minutes.
If you are in a pitch or are looking to make this recipe even faster, you can use your favorite frozen vegetables!
While this recipe calls for whole milk, I usually make it with half n half or heavy cream. my family loves our pot pies thick and creamy!
Nutrition
Calories: 289kcalCarbohydrates: 18gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 64mgSodium: 630mgPotassium: 439mgFiber: 3gSugar: 7gVitamin A: 7156IUVitamin C: 6mgCalcium: 120mgIron: 2mg
Tried this recipe?Let us know how it was!