The Best Chicken Pot Pie
Making your own crust takes this pot pie to the next level.
What is chicken pot pie?
It’s a savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce.
Do you have to make your own pie crust?
Heck no! We opt to because the only thing better than your same ol’ chicken pot pie is chicken pot pie with a buttery, flaky homemade crust, but store-bought pie crust is a super helpful hack when you don’t want to spend time making a crust from scratch.
How do you make sure your bottom crust doesn’t get soggy?
This all depends on not having a soupy chicken filling. The filling should be thick when it comes off the stove; too much chicken broth and you’ll run the risk of it seeping through your crust before it’s baked.
Can you make chicken pot pie ahead of time?
Absolutely! You can make the filling up to a day in advance and you can freeze a whole unbaked chicken pot pie for up to two months.
Can I use rotisserie chicken?
Yup! We love turning to rotisserie chicken for a shortcut any night. This chicken pot pie uses rotisserie chicken in the smartest way.
How long does chicken pot pie last?
Freshly baked, chicken pot pie will last up to 5 days in the refrigerator. Cover with aluminum foil or store in a resealable container…
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)
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 …